Hi Dave,

paring kn ife would come in handy - coring/stemming tomatoes or
peppers I usually find a steak knife first and use that. Bv)=

I've used a chef's knife as a paring knife from time to time. (G)

I'd find that difficult to accomplish with normal sized-hands. IIRC
you have said in past that you have small hands. If so, then I bet
video of you using even a 6" chef's knife as a paring knife wold make
a good "highlights" reel. BvP=

I wouldn't want to try it now, having had a number of injuries to my
hands over the years that have affected my dexterity. But yes, my hands
are small--I can only reach 6 notes (an octave is 8) somewhat
comfortably on a piano keyboard. I prefer my net book and tablet to a
full sized computer keyboard. Even a size small men's work glove is too
big for my hand, tho I did find some extra smalls, they're still too
long in the fingers. And, I wear a size 4.5 to 5 ring, tho did get one
sized to 5.25 so it would go over the knuckle.

1/2 qt to (IIRC) 4 qt. One of my 1.5 qt ones gets used a lot for
heating soup, cooking vegetables, etc--just right for the 2 of us.

I don't gots an oval one that small. I may have to investigate
further. This wold work well in that size casserole .......

The 1/2 qt (500 ml) dish is a round one--good for small amounts but I don't even heat a can of soup in it (don't want to have to clean out
the microwave).

Answer for that problem is to invert a plate or saucer over the dish
and let the lava bubble and spatter on to the plate rather than the
sides and roof of the nukser.

It has a cover but since the contents usually fill it quite full, I
prefer to use the next size up dish. That way splatters will hit the lid
and I have the "stir space" as needed.

Title: Broccoli Casserole
Categories: Casseroles, Vegetables, Cheese
Yield: 3 Servings

FROM: Paula Deen

Thought it looked familiar (G); I've got a couple of her cook books.

I'm making this for tomorrow night's supper:

Title: Dave's Tortellini Supper
Categories: Pasta, Vegetables, Pork, Cheese, Sauces
Yield: 6 servings

Looks good. I'm waiting to see what time Steve gets home from RARSFest
(Raleigh Amateur Radio Society) to finalise what we're doing for supper.
The event ends around 3 but he volunteered to be on the clean up crew.
It'll be interesting to see what he comes home with. (G)

... What would Paula Deen do? Wrap it in bacon, dip it in batter & deep-fry it!

You forgot that it gets slathered with butter before being wrapped in
bacon. (G)

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


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

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

Ruth Haffly wrote to Dave Drum <=-

Title: Broccoli Casserole
Categories: Casseroles, Vegetables, Cheese
Yield: 3 Servings

FROM: Paula Deen

Thought it looked familiar (G); I've got a couple of her cook books.

I'm making this for tomorrow night's supper:

Title: Dave's Tortellini Supper
Categories: Pasta, Vegetables, Pork, Cheese, Sauces
Yield: 6 servings

Looks good. I'm waiting to see what time Steve gets home from RARSFest (Raleigh Amateur Radio Society) to finalise what we're doing for
supper. The event ends around 3 but he volunteered to be on the clean
up crew. It'll be interesting to see what he comes home with. (G)

... What would Paula Deen do? Wrap it in bacon, dip it in batter & deep-fry it!

You forgot that it gets slathered with butter before being wrapped in bacon. (G)

Wouldn't fit in the tagline. No matter the truth of it. Bv)=

Did I say 6 servings on the supper recipe? I had my newly released from Hospital friend, Les and his wife over for supper. There were no (none,
not even any gravy) leftovers. That's a keeper.

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

Title: Aunt Peggy's Orange Glazed Ham Steak
Categories: Five, Pork, Citrus
Yield: 4 servings

1/4 c Sugar
1 tb + 1 ts cornstarch
2 tb Boiling water
1/4 c Orange juice
2 Oranges; juiced, zest fine
- grated
2 Ham steaks; 1 lb, 1/2" thick
- each

Recipe Courtesy of Paula Deen

Set the oven @ 350ºF/175ºC.

In a small bowl, whisk together the sugar, cornstarch
and boiling water until the granules dissolve. Whisk in
the orange zest and juice.

Put the ham steaks in a large baking dish. Pour half of
the glaze over the meat, turning once to coat them
evenly. Bake for 1 hour, turning the steaks occasionally
and basting them with the remaining glaze. The glaze
will thicken and the finished ham will be golden around
the edges. Remove from the oven and transfer the steaks
to a serving platter.

Serve hot.

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

Uncle Dirty Dave's Archives

MMMMM

... There's one in every crowd and they always find me.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Dave Drum <=-

paring kn ife would come in handy - coring/stemming tomatoes or
peppers I usually find a steak knife first and use that. Bv)=

I've used a chef's knife as a paring knife from time to time. (G)

I'd find that difficult to accomplish with normal sized-hands. IIRC you
have said in past that you have small hands. If so, then I bet video of
you using even a 6" chef's knife as a paring knife wold make a good "highlights" reel. BvP=

I looked on te interweb and their 7 1/2 qt. oval, enamelled Dutch
oven can be had @ Target <U$100. I'd expect even friendlier pricing at
the outlet store.

They also offer this: An oval casserole in 2 Quart size.

https://www.amazon.com/Lodge-EC2C43-Oval-casserole-Quart/dp/B07GVPV2YL th=1

I've got a 2.5 and a 3.5 oval casseroles in Corning Ware so I'm set
there. Also have a god number of round casseroles in various sizes from 1/2 qt to (IIRC) 4 qt. One of my 1.5 qt ones gets used a lot for
heating soup, cooking vegetables, etc--just right for the 2 of us.

I don't gots an oval one that small. I may have to investigate
further. This wold work well in that size casserole .......

The 1/2 qt (500 ml) dish is a round one--good for small amounts but I don't even heat a can of soup in it (don't want to have to clean out
the microwave).

Answer for that problem is to invert a plate or saucer over the dish
and let the lava bubble and spatter on to the plate rather than the
sides and roof of the nukser.

Title: Broccoli Casserole
Categories: Casseroles, Vegetables, Cheese
Yield: 3 Servings

FROM: Paula Deen

Thought it looked familiar (G); I've got a couple of her cook books.

I'm making this for tomorrow night's supper:

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

Title: Dave's Tortellini Supper
Categories: Pasta, Vegetables, Pork, Cheese, Sauces
Yield: 6 servings

19 oz Bag cheese-filled
- tortellini
10 oz Box broccoli florets; thawed
26 oz Jar Onofrio's Basilico Sauce
32 oz Italian sausage; sweet or
- hot
1 ts Garlic granules
1/4 ts Black pepper
Grated/shredded Parmesan

In a skillet over high heat cook and stir the sausage,
breaking up any lumps. When no pink remains in the
meat add the tortellini andreduce heat to medium.

Put sausage and tortellini into a 4 - 5 quart crockpot
set to low.

Add broccoli, garlic and pepper to sauce and stir
gently; let it heat/cook until warmed through.

Sprinkle with Parmesan cheese just before serving.

Serve with a nice side salad and garlic bread.

Uncle Dirty Dave's Kitchen

MMMMM

... What would Paula Deen do? Wrap it in bacon, dip it in batter & deep-fry it! --- SBBSecho 3.11-Linux
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

I'm making this for tomorrow night's supper:

Title: Dave's Tortellini Supper
Categories: Pasta, Vegetables, Pork, Cheese, Sauces
Yield: 6 servings

Looks good. I'm waiting to see what time Steve gets home from RARSFest (Raleigh Amateur Radio Society) to finalise what we're doing for
supper. The event ends around 3 but he volunteered to be on the clean
up crew. It'll be interesting to see what he comes home with. (G)

He got home about 5:30 so I slipped a (commercial) lasagne in the oven,
had it with grlic bread. He came home with a few odds and ends, gave me
the T-shirt he got for being a volunteer.

... What would Paula Deen do? Wrap it in bacon, dip it in batter & deep-fry it!

You forgot that it gets slathered with butter before being wrapped in bacon. (G)

Wouldn't fit in the tagline. No matter the truth of it. Bv)=

Slather it with butter, wrap in bacon, batter dip, then deep fry. (G)

Did I say 6 servings on the supper recipe? I had my newly released
from Hospital friend, Les and his wife over for supper. There were no (none, not even any gravy) leftovers. That's a keeper.

Those are the best, when there are no left overs when having guests over
for a meal. Less clean up since all the food was eaten. Load up the
dishwasher (if you have one) and do a bunch of hand wash dishes, then
kick back and relax.

---
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)

Ruth Haffly wrote to Dave Drum <=-

Title: Dave's Tortellini Supper
Categories: Pasta, Vegetables, Pork, Cheese, Sauces
Yield: 6 servings

Looks good. I'm waiting to see what time Steve gets home from RARSFest (Raleigh Amateur Radio Society) to finalise what we're doing for
supper. The event ends around 3 but he volunteered to be on the clean
up crew. It'll be interesting to see what he comes home with. (G)

He got home about 5:30 so I slipped a (commercial) lasagne in the oven, had it with grlic bread. He came home with a few odds and ends, gave me the T-shirt he got for being a volunteer.

I find that every "store bought" lasagna I have tries is sorely under flavoured. Even some of the restaurant versions. And sadly, the best of Springfield Italian restaurant has fallen to the wrecking ball of
progress (highway overpass) and the death of 'Nona' Bianco. I used to
reply "Whatever Grandma's speecial of the day is" when asked what I'd
have for supper there. Never got a disappointing meal.

... What would Paula Deen do? Wrap it in bacon, dip it in batter & deep-fry it!

You forgot that it gets slathered with butter before being wrapped in bacon. (G)

Wouldn't fit in the tagline. No matter the truth of it. Bv)=

Slather it with butter, wrap in bacon, batter dip, then deep fry. (G)

That will fit in a tagline only by leaving Ms. Deen out of it. Bv)=

Did I say 6 servings on the supper recipe? I had my newly released
from Hospital friend, Les and his wife over for supper. There were no (none, not even any gravy) leftovers. That's a keeper.

Those are the best, when there are no left overs when having guests
over for a meal. Less clean up since all the food was eaten. Load up
the dishwasher (if you have one) and do a bunch of hand wash dishes,
then kick back and relax.

I do have a dishwasher. Two of them. Right hand and left hand. There, literally, is no room in my tiny Pullman kitchen for an electric dish
washer. And cabinet space is so limited I'm dogged if I'll give any of
it over to a convenience appliance.

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

Title: Dishwasher Lasagne
Categories: Five, Cheese, Pasta, Greens, Sauces
Yield: 2 Servings

450 g (16 oz) ricotta cheese
2 c Baby spinach leaves; chopped
2 cl Garlic; crushed
1/2 ts (ea) salt & fresh ground
- pepper
375 g (13 oz) pasta sauce *
4 Fresh lasagne sheets

* Half a jar of your favourite store-bought marinara.

In a bowl, place the ricotta, spinach, garlic, salt and
pepper and combine. Lay out four large sheets of foil on
top of each other.

Spoon around 1/4 cup of pasta sauce onto the foil and
top with a lasagne sheet. Place quarter of the ricotta
mixture and then pasta sauce again.

Repeat until all ingredients are used, ending with pasta
sauce.

Roll the edges up tightly on all four sides. Place into
the dishwasher for a full hot cycle. Do not add any
dishwasher powder.

RECIPE FROM: https://foodlist.pro

Uncle Dirty Dave's Archives

MMMMM

... The following program may be offended by some viewers. -- Ziggy
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

I find that every "store bought" lasagna I have tries is sorely under flavoured. Even some of the restaurant versions. And sadly, the best

Of the various ones we've tried, we like Micheal Angelo's the best,
Stouffers the least.

of Springfield Italian restaurant has fallen to the wrecking ball of progress (highway overpass) and the death of 'Nona' Bianco. I used to reply "Whatever Grandma's speecial of the day is" when asked what I'd
have for supper there. Never got a disappointing meal.

If Grandma is cooking, it's got to be good. Don't remember if Grandpa
Sam's (the one we've been to a couple of times with Steve's mom &
siblings) has a special like that but we've enjoyed it. Steve's older
sister and husband always get the chicken parm, whenever/wherever
they're at an Italian place; we try different things to see how they
compare to what we make or have had in other places. I had the chicken
piccotta last time which got me thinking about making my own--which
turned out surprisingly easy to do.

... What would Paula Deen do? Wrap it in bacon, dip it in batter & deep-fry it!

You forgot that it gets slathered with butter before being wrapped in bacon. (G)

Wouldn't fit in the tagline. No matter the truth of it. Bv)=

Slather it with butter, wrap in bacon, batter dip, then deep fry. (G)

That will fit in a tagline only by leaving Ms. Deen out of it. Bv)=

OK, "coat with butter, bacon wrap, batter dip & fry". Paula Deen

I do have a dishwasher. Two of them. Right hand and left hand. There, literally, is no room in my tiny Pullman kitchen for an electric dish washer. And cabinet space is so limited I'm dogged if I'll give any of
it over to a convenience appliance.

I understand. Deborah gave my parents a portable dishwasher, fit right
beside the counter that separated the kitchen and dining room. OTOH, I
like my built in--but would settle for a portable if I had no other
option. Mom could have put in a built in when she had the kitchen
remodeled but didn't want to give up cabinet space, and said she had
enough dishwasher/dryer help when we were home. At that time only the
last of the 5 kids was at home full time; I was married & others were in various colleges or otherwise on their own.

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


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

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

Ruth Haffly wrote to Dave Drum <=-

I find that every "store bought" lasagna I have tries is sorely under flavoured. Even some of the restaurant versions. And sadly, the best

Of the various ones we've tried, we like Micheal Angelo's the best, Stouffers the least.

Agreed. Stouffer's has some decent frozen entrees - but lasagna ain't one
of them. I get along just fine with their spaghetti w/meat sauce as long
as the Parmesan shaker isn't empty. And the Chicke fettucine Alfredo with broccoli is pretty good.

of Springfield Italian restaurant has fallen to the wrecking ball of progress (highway overpass) and the death of 'Nona' Bianco. I used to reply "Whatever Grandma's speecial of the day is" when asked what I'd
have for supper there. Never got a disappointing meal.

If Grandma is cooking, it's got to be good. Don't remember if Grandpa Sam's (the one we've been to a couple of times with Steve's mom & siblings) has a special like that but we've enjoyed it. Steve's older sister and husband always get the chicken parm, whenever/wherever
they're at an Italian place; we try different things to see how they compare to what we make or have had in other places. I had the chicken piccotta last time which got me thinking about making my own--which
turned out surprisingly easy to do.

I had a favourite stop in Detroit Michhigan back in my truck driving days.
It was on Michigan Avenue near Briggs (basebasll) Stadium - called the "Starlite Cafe" the front door was lettered "Little Warsaw" although it
was run by Ukranians. As with Bianco's I'd ask "what's Mom (the owner's
mother) making tonight?" and generally order that.

... What would Paula Deen do? Wrap it in bacon, dip it in batter & deep-fry it!

You forgot that it gets slathered with butter before being wrapped in bacon. (G)

Wouldn't fit in the tagline. No matter the truth of it. Bv)=

Slather it with butter, wrap in bacon, batter dip, then deep fry. (G)

That will fit in a tagline only by leaving Ms. Deen out of it. Bv)=

OK, "coat with butter, bacon wrap, batter dip & fry". Paula Deen

I surrender ............

I do have a dishwasher. Two of them. Right hand and left hand. There, literally, is no room in my tiny Pullman kitchen for an electric dish washer. And cabinet space is so limited I'm dogged if I'll give any of
it over to a convenience appliance.

I understand. Deborah gave my parents a portable dishwasher, fit right beside the counter that separated the kitchen and dining room. OTOH, I like my built in--but would settle for a portable if I had no other option. Mom could have put in a built in when she had the kitchen remodeled but didn't want to give up cabinet space, and said she had enough dishwasher/dryer help when we were home. At that time only the
last of the 5 kids was at home full time; I was married & others were
in various colleges or otherwise on their own.

If I hit the lottery I'm going to have my dream kitchen designed as the
hum of my new home. Then hang the living, sleeping and home office space
off of that. Wall ovens, walk-in reefer, dishwasher, counter seating for eat-in, nook for a table for six (or more), etc. And lots or cabinet and
pantry space. I've mentally budgeted U$50,000.

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

Title: Old-Fashioned Pierogies
Categories: Potatoes, Cheese, Pastry, Dairy
Yield: 12 servings

1/4 lb Butter
1 1/4 c Fine chopped onion; divided
3 lg Baking potatoes; peeled; in
- chunks
1/2 c Shredded cheddar cheese
1 1/2 ts Salt; divided
1/4 ts Black pepper
3 lg Eggs
1 c Sour cream
3 c A-P flour; extra for
- rolling
1 tb Baking powder

In a skillet over medium heat, melt butter and saute
onion 5 to 7 minutes or until tender. Remove 1/4 cup of
onion and set aside. Continue to cook remaining onion 5
to 7 minutes or until golden; set aside. In a large
saucepan, boil potatoes 15 to 20 minutes or until
tender; drain and mash.

In a large bowl, combine the 1/4 cup onion, the mashed
potatoes, cheese, 1 teaspoon salt, and the pepper; mix
well and set aside.

To make the dough, in another large bowl, mix eggs and
sour cream until smooth. In a medium bowl, combine 3
cups flour, the baking powder, and remaining 1/2
teaspoon salt; mix well. Add flour mixture to egg
mixture and stir until dough comes together.

Place dough on a lightly floured surface and knead until
smooth. Divide dough in half and cover half with plastic
wrap. Lightly flour your work surface and, with a
rolling pin, roll out the dough to 1/8-inch thickness.
Using a 3" cookie cutter or drinking glass, cut out
the dough. Place 1 teaspoon potato filling in center of
each dough round. Moisten edges with water, fold the
dough over the filling and pinch edges together to seal.
Repeat with remaining dough and potato mixture.

Bring a large pot of salted water to a boil over high
heat. Add pierogies in batches and cook 4 minutes.
Remove with a slotted spoon to a paper towel-lined
platter. Over medium heat, add pierogis to skillet with
remaining onion. Cook until golden and heated through.

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

Uncle Dirty Dave's Archives

MMMMM

... "Canned mackerel: It's a giant sardine and it's real gross." -- Neekha
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

I find that every "store bought" lasagna I have tries is sorely under flavoured. Even some of the restaurant versions. And sadly, the best

Of the various ones we've tried, we like Micheal Angelo's the best, Stouffers the least.

Agreed. Stouffer's has some decent frozen entrees - but lasagna ain't
one of them. I get along just fine with their spaghetti w/meat sauce
as long as the Parmesan shaker isn't empty. And the Chicke fettucine Alfredo with broccoli is pretty good.

We've not tried any of their other products as I make my own versions.
But some years ago, we were up at my parent's house, with my 2 brothers.
They (brothers) were talking about how good Stouffer's is; Steve and I
sat there inwardly cringing at their lack of taste. But, considering
both of them were single, it's not really a surprise. Younger brother
could cook some, older brother did well to heat water.

I had a favourite stop in Detroit Michhigan back in my truck driving
days. It was on Michigan Avenue near Briggs (basebasll) Stadium -
called the
"Starlite Cafe" the front door was lettered "Little Warsaw" although
it was run by Ukranians. As with Bianco's I'd ask "what's Mom (the
owner's mother) making tonight?" and generally order that.

Sounds like it would be a good choice.

... What would Paula Deen do? Wrap it in bacon, dip it in batter & deep-fry it!

You forgot that it gets slathered with butter before being wrapped in bacon. (G)

Wouldn't fit in the tagline. No matter the truth of it. Bv)=

Slather it with butter, wrap in bacon, batter dip, then deep fry. (G)

That will fit in a tagline only by leaving Ms. Deen out of it. Bv)=

OK, "coat with butter, bacon wrap, batter dip & fry". Paula Deen

I surrender ............

Don't forget, I'm a newspaper editor's daughter. (G)

If I hit the lottery I'm going to have my dream kitchen designed as
the hum of my new home. Then hang the living, sleeping and home office space off of that. Wall ovens, walk-in reefer, dishwasher, counter
seating for eat-in, nook for a table for six (or more), etc. And lots
or cabinet and pantry space. I've mentally budgeted U$50,000.

And maid service to keep it clean?

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


... History repeats itself because nobody listens ...

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

Ruth Haffly wrote to Dave Drum <=-

I find that every "store bought" lasagna I have tries is sorely under flavoured. Even some of the restaurant versions. And sadly, the best

Of the various ones we've tried, we like Micheal Angelo's the best, Stouffers the least.

Agreed. Stouffer's has some decent frozen entrees - but lasagna ain't
one of them. I get along just fine with their spaghetti w/meat sauce
as long as the Parmesan shaker isn't empty. And the Chicke fettucine Alfredo with broccoli is pretty good.

We've not tried any of their other products as I make my own versions.
But some years ago, we were up at my parent's house, with my 2
brothers. They (brothers) were talking about how good Stouffer's is;
Steve and I sat there inwardly cringing at their lack of taste. But, considering both of them were single, it's not really a surprise.
Younger brother could cook some, older brother did well to heat water.

As a single guy, cooking for one, the frozen dinners/entrees are a great convenience. And handy when I'm busy trying to finish up all my "round
tuits" before my black camel kneels. Bv)=

I am somewhat a connoisseur of frozen single serves. The most reliably, overall, is Healty Choice steamers. Never hit a clinker yet. The bottom
of the garbage pail is Michelena's - never tasted a good one. Stouffer's,
as I said, has some good stuff. As does Marie Callendar's - but the price
makes me wince. Bv)=

I had a favourite stop in Detroit Michhigan back in my truck driving
days. It was on Michigan Avenue near Briggs (basebasll) Stadium -
called the
"Starlite Cafe" the front door was lettered "Little Warsaw" although
it was run by Ukranians. As with Bianco's I'd ask "what's Mom (the
owner's mother) making tonight?" and generally order that.

Sounds like it would be a good choice.

... What would Paula Deen do? Wrap it in bacon, dip it in batter & deep-fry it!

You forgot that it gets slathered with butter before being wrapped in bacon. (G)

Wouldn't fit in the tagline. No matter the truth of it. Bv)=

Slather it with butter, wrap in bacon, batter dip, then deep fry. (G)

That will fit in a tagline only by leaving Ms. Deen out of it. Bv)=

OK, "coat with butter, bacon wrap, batter dip & fry". Paula Deen

I surrender ............

Don't forget, I'm a newspaper editor's daughter. (G)

And I'm an old newspaper reporter/editor/publisher/columnist/etc. Throw
in ad salesman/graphic artist/printer and janitor. Everything but photo
taker including circulation manager. Ahhhh, the good ol' (if not very profitable) days.

If I hit the lottery I'm going to have my dream kitchen designed as
the hum of my new home. Then hang the living, sleeping and home office space off of that. Wall ovens, walk-in reefer, dishwasher, counter
seating for eat-in, nook for a table for six (or more), etc. And lots
or cabinet and pantry space. I've mentally budgeted U$50,000.

And maid service to keep it clean?

If I hit the lottery, why not? There's this cleaning service called
"Military Sherry's" ........

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

Title: Navy Bean Soup
Categories: Soups, Beans, Pork, Vegetables
Yield: 6 Servings

2 c Dried navy beans
1 lb Ham hocks
1 c Chopped onion
3/4 c Chopped celery
3/4 c Sliced or diced carrot
14 1/2 oz Can diced tomatoes;undrained
+=OR=+
8 oz Can tomato sauce
1 ts Salt
Pepper
4 c Water

Put soaked beans in a large saucepot; add 4 cups water
and remaining ingredients except salt. Cover and cook
1 1/2 to 2 hours, until beans are tender. Add the salt
(to taste) 15 minutes before removing the pot from the
heat source.

Take the soup off the stove and fish the hocks out.
Strip everything from the bones and give the bones to
your dog/cat. Return the flesh to the bean pot.

If a thicker soup is desired, mash a few of the beans
against the side of the pot until the desired viscosity
is reached.

Uncle Dirty Dave's Kitchen

MMMMM

... The Tuba is technically a percussion instrument.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Agreed. Stouffer's has some decent frozen entrees - but lasagna ain't
one of them. I get along just fine with their spaghetti w/meat sauce
as long as the Parmesan shaker isn't empty. And the Chicke fettucine Alfredo with broccoli is pretty good.

We've not tried any of their other products as I make my own versions.
But some years ago, we were up at my parent's house, with my 2
brothers. They (brothers) were talking about how good Stouffer's is;
Steve and I sat there inwardly cringing at their lack of taste. But, considering both of them were single, it's not really a surprise.
Younger brother could cook some, older brother did well to heat water.

As a single guy, cooking for one, the frozen dinners/entrees are a
great convenience. And handy when I'm busy trying to finish up all my "round
tuits" before my black camel kneels. Bv)=

I can understand; I've not really had too much experience cooking for
just one person.

I am somewhat a connoisseur of frozen single serves. The most
reliably, overall, is Healty Choice steamers. Never hit a clinker yet.
The bottom of the garbage pail is Michelena's - never tasted a good
one. Stouffer's, as I said, has some good stuff. As does Marie
Callendar's - but the price makes me wince. Bv)=

... What would Paula Deen do? Wrap it in bacon, dip it in batter & deep-fry it!

You forgot that it gets slathered with butter before being wrapped in bacon. (G)

Wouldn't fit in the tagline. No matter the truth of it. Bv)=

Slather it with butter, wrap in bacon, batter dip, then deep fry. (G)

That will fit in a tagline only by leaving Ms. Deen out of it. Bv)=

OK, "coat with butter, bacon wrap, batter dip & fry". Paula Deen

I surrender ............

Don't forget, I'm a newspaper editor's daughter. (G)

And I'm an old newspaper reporter/editor/publisher/columnist/etc.
Throw in ad salesman/graphic artist/printer and janitor. Everything
but photo taker including circulation manager. Ahhhh, the good ol' (if
not very
profitable) days.

Dad was editor, not owner so it wasn't profitable for us. He
supplimented income by doing wedding, etc photos, mom did Local &
Personal column for the paper until I was in 6th grade (youngest sibling
in first grade), then she worked for the school. General aide for 2
years, then moved into the library for about 20. I learned to cook as
part of her getting a Master's degree.

If I hit the lottery I'm going to have my dream kitchen designed as
the hum of my new home. Then hang the living, sleeping and home

office DD> space off of that. Wall ovens, walk-in reefer, dishwasher,
counter DD> seating for eat-in, nook for a table for six (or more),
etc. And lots DD> or cabinet and pantry space. I've mentally budgeted
U$50,000.

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


... ... Life is what happens to you while you're busy making other plans-J. Lennon

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

Ruth Haffly wrote to Dave Drum <=-

Don't forget, I'm a newspaper editor's daughter. (G)

And I'm an old newspaper reporter/editor/publisher/columnist/etc.
Throw in ad salesman/graphic artist/printer and janitor. Everything
but photo taker including circulation manager. Ahhhh, the good ol' (if
not very profitable) days.

Dad was editor, not owner so it wasn't profitable for us. He
supplimented income by doing wedding, etc photos, mom did Local &
Personal column for the paper until I was in 6th grade (youngest
sibling in first grade), then she worked for the school. General aide
for 2 years, then moved into the library for about 20. I learned to
cook as part of her getting a Master's degree.

I started by writing an outdoors column for a Sports paper based in Springfield - whilst living in California. When I moved back "home"
I became a jack-of-all-trades for the little weekly paper. Then the owner/editor/pub;lisher had a heart problem and I was forced to learn
the printing trade in order to keep the doors open. After that I had
a college weekly, followed by a group of small town papers. And ran
a "job shop" printnig operation at te same time.

I was young and energetic. These days I'm north of 80 and getting tired.

If I hit the lottery I'm going to have my dream kitchen designed as
the hub of my new home. Then hang the living, sleeping and home

office DD> space off of that. Wall ovens, walk-in reefer, dishwasher,
counter DD> seating for eat-in, nook for a table for six (or more),
etc. And lots DD> or cabinet and pantry space. I've mentally budgeted
U$50,000.

The problem with a house that fancy is that the local gummint wants their "pound of flesh" every year at tax time. Bv)=

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

Title: Pound of Flesh
Categories: Fruits, Cheese, Wine, Halloween
Yield: 8 servings

1 Seedless watermelon; sliced,
- rinds removed
1/3 c Cream sherry
1/4 c Butter
Salt & pepper
1/2 c Balsamic vinegar
3 tb Feta cheese; crumbled
Mint leaves; chiffonade, as
- garnish

Line a rimmed cookie sheet or roasting pan with
parchment paper.

Cut off rind and then cut watermelon into 6-8
rectangular slices. Place slices on a prepared cookie
sheet or roasting pan and pour cream sherry over the
watermelon steaks, top with small pats of butter, and
sprinkle with salt and pepper. Place another sheet of
parchment paper over watermelon and then cover the whole
pan tightly with foil.

Bake in a 350ºF/175ºC oven for 2 1/2 hours or until the
edges begin to brown.

Heat the balsamic vinegar in a small saucepan over
medium heat until reduced by half. Set aside.

Drizzle watermelon steaks with the balsamic reduction,
crumbled feta cheese and mint and serve.

RECIPE FROM: https://ghoulatheart.com

Uncle Dirty Dave's Archives

MMMMM

... There ought to be a day every year when it is open season on Congressmen. --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

And I'm an old newspaper reporter/editor/publisher/columnist/etc.
Throw in ad salesman/graphic artist/printer and janitor. Everything
but photo taker including circulation manager. Ahhhh, the good ol' (if
not very profitable) days.

Dad was editor, not owner so it wasn't profitable for us. He
supplimented income by doing wedding, etc photos, mom did Local &
Personal column for the paper until I was in 6th grade (youngest
sibling in first grade), then she worked for the school. General aide
for 2 years, then moved into the library for about 20. I learned to
cook as part of her getting a Master's degree.

I started by writing an outdoors column for a Sports paper based in Springfield - whilst living in California. When I moved back "home"
I became a jack-of-all-trades for the little weekly paper. Then the owner/editor/pub;lisher had a heart problem and I was forced to learn
the printing trade in order to keep the doors open. After that I had
a college weekly, followed by a group of small town papers. And ran
a "job shop" printnig operation at te same time.

I never got into it that much but Dad did a lot for the paper, probably
more than I ever knew. I've done some writing, not a lot in the past few
years (except for Fido), published mostly in a (monthly) church
newsletter, but had some published in the paper as well. In the back of
my brain I think about getting back to it, but it hasn't happened yet.

I was young and energetic. These days I'm north of 80 and getting
tired.

I'm not there yet but times I feel much older. Other times I feel I'm
too young to be this old. (G)

If I hit the lottery I'm going to have my dream kitchen designed as
the hub of my new home. Then hang the living, sleeping and home

office DD> space off of that. Wall ovens, walk-in reefer, dishwasher,
counter DD> seating for eat-in, nook for a table for six (or more),
etc. And lots DD> or cabinet and pantry space. I've mentally budgeted
U$50,000.

The problem with a house that fancy is that the local gummint wants
their "pound of flesh" every year at tax time. Bv)=

Tell me about it! Wake County re-evaluates property every 4 years as
compared to 8 years for the rest of the state. Our taxes more than
doubled with the last re-evaluation, done last year. According to them,
the house/lot is worth more than twice what we paid for it in fall of
2014 but we can't sell it for that much.

Meanwhile, local strawberries are beginning to hit the market. Steve
picked some up for me at the local farmer's market so we've had
strawberry short cake and a riff on a salad we'd had last year in
Fairbanks. Salad has candied pecans, craisins, bacon bits, feta cheese, strawberries, greens (I used fresh spinach) and a balsamic vinegarette dressing. We'll probably enjoy it a few more times before the end of
fresh strawberry season. (G)


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


... Wisdom consists in knowing what to do with what you know.

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

Ruth Haffly wrote to Dave Drum <=-

I started by writing an outdoors column for a Sports paper based in Springfield - whilst living in California. When I moved back "home"
I became a jack-of-all-trades for the little weekly paper. Then the owner/editor/pub;lisher had a heart problem and I was forced to learn
the printing trade in order to keep the doors open. After that I had
a college weekly, followed by a group of small town papers. And ran
a "job shop" printnig operation at te same time.

I never got into it that much but Dad did a lot for the paper, probably more than I ever knew. I've done some writing, not a lot in the past
few years (except for Fido), published mostly in a (monthly) church newsletter, but had some published in the paper as well. In the back of
my brain I think about getting back to it, but it hasn't happened yet.

I've got a lot of "round tuits" many of which may never be gotten around
to. But I do get a sense of satisfaction when I mark one off the list.

I was young and energetic. These days I'm north of 80 and getting
tired.

I'm not there yet but times I feel much older. Other times I feel I'm
too young to be this old. (G)

I know the word to that song. Time has been kind to my physical shell
and many people are amazed when they lear that I'm the age I am. "You
sure don't look that old." To which my standard comeback is "Try looking through my eyes" Bv)=

If I hit the lottery I'm going to have my dream kitchen designed as
the hub of my new home. Then hang the living, sleeping and home

office DD> space off of that. Wall ovens, walk-in reefer, dishwasher,
counter DD> seating for eat-in, nook for a table for six (or more),
etc. And lots DD> or cabinet and pantry space. I've mentally budgeted
U$50,000.

The problem with a house that fancy is that the local gummint wants
their "pound of flesh" every year at tax time. Bv)=

Tell me about it! Wake County re-evaluates property every 4 years as compared to 8 years for the rest of the state. Our taxes more than
doubled with the last re-evaluation, done last year. According to them, the house/lot is worth more than twice what we paid for it in fall of
2014 but we can't sell it for that much.

Illiois has a "Homestead Act" for residential property that is occupied
by its owner or owners as his or their principal dwelling place. Plus
the "Low-Income Senior Freeze" provides limited-income seniors with
protection against real estate tax increases due to rising property
values.

My taxes haven't gone up since I moved into this home. Used to have to
make the trek to the Country Assessor's office to apply/renew the deal in-person. And may have to in future. But, for now, the CoVid pandamic
has put the brakes on the in-person deal. Bv)=

Meanwhile, local strawberries are beginning to hit the market. Steve picked some up for me at the local farmer's market so we've had
strawberry short cake and a riff on a salad we'd had last year in Fairbanks. Salad has candied pecans, craisins, bacon bits, feta cheese, strawberries, greens (I used fresh spinach) and a balsamic vinegarette dressing. We'll probably enjoy it a few more times before the end of
fresh strawberry season. (G)

We're a bit behind you. Our season is mid-May to ...... We have several
U-Pick and/or farm stands plus the farmer's market.

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

Title: White Chocolate-Dipped Strawberries
Categories: Five, Fruits, Cocolate
Yield: 18 Servings

12 oz White baking chips (2 cups)
1 tb Shortening
18 lg Strawberries w/leaves
1/2 c Semisweet chocolate chips
1 ts Shortening

Cover cookie sheet with waxed paper. Heat white baking
chips and 1 tablespoon shortening in 2-quart saucepan
over low heat, stirring constantly, until chips are
melted.

For each strawberry, poke fork or toothpick into stem
end, and dip three-fourths of the way into melted chips,
leaving top of strawberry and leaves uncoated. Place on
waxed paper-covered cookie sheet.

Heat semisweet chocolate chips and 1 teaspoon shortening
in 1-quart saucepan over low heat, stirring constantly,
until chocolate chips are melted. (Or place chocolate
chips and shortening in small microwavable bowl.
Microwave uncovered on Medium (50%) 1 minute; stir.
Microwave 2 to 3 minutes longer, until mixture can be
stirred smooth.)

Drizzle melted semisweet chocolate over dipped
strawberries, using small spoon. Refrigerate uncovered
about 30 minutes or until coating is set.

EXPERT TIPS: Dip the berries in the melted semisweet
chocolate and drizzle with the melted white baking
chips.

Melt the semisweet chocolate chips and 1 teaspoon
shortening in a resealable plastic food-storage bag in
the microwave on Medium (50%) until chips are softened;
squeeze bag until chips are smooth. Snip a corner of the
bag, and squeeze for easy drizzling.

Rinse strawberries with cool water just before you are
ready to use them, and pat dry with paper towels. If you
wash and then refrigerate the strawberries ahead of
time, they will turn mushy.

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

Uncle Dirty Dave's Archives

MMMMM

... Flourless bread! That's an oxymoron, right? But no!
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

I never got into it that much but Dad did a lot for the paper, probably more than I ever knew. I've done some writing, not a lot in the past
few years (except for Fido), published mostly in a (monthly) church newsletter, but had some published in the paper as well. In the back of
my brain I think about getting back to it, but it hasn't happened yet.

I've got a lot of "round tuits" many of which may never be gotten
around to. But I do get a sense of satisfaction when I mark one off
the list.

My list is probably longer than I realise but it does feel good to get
items marked off from time to time.

I was young and energetic. These days I'm north of 80 and getting
tired.

I'm not there yet but times I feel much older. Other times I feel I'm
too young to be this old. (G)

I know the word to that song. Time has been kind to my physical shell
and many people are amazed when they lear that I'm the age I am. "You
sure don't look that old." To which my standard comeback is "Try
looking through my eyes" Bv)=

Work/keeping you active has probably kept you going.

If I hit the lottery I'm going to have my dream kitchen designed as
the hub of my new home. Then hang the living, sleeping and home

office DD> space off of that. Wall ovens, walk-in reefer, dishwasher,
counter DD> seating for eat-in, nook for a table for six (or more),
etc. And lots DD> or cabinet and pantry space. I've mentally budgeted
U$50,000.

The problem with a house that fancy is that the local gummint wants
their "pound of flesh" every year at tax time. Bv)=

Tell me about it! Wake County re-evaluates property every 4 years as compared to 8 years for the rest of the state. Our taxes more than
doubled with the last re-evaluation, done last year. According to them, the house/lot is worth more than twice what we paid for it in fall of
2014 but we can't sell it for that much.

Illiois has a "Homestead Act" for residential property that is
occupied by its owner or owners as his or their principal dwelling
place. Plus
the "Low-Income Senior Freeze" provides limited-income seniors with protection against real estate tax increases due to rising property values.

I don't think we've got anything like that but it does sound nice.

My taxes haven't gone up since I moved into this home. Used to have to make the trek to the Country Assessor's office to apply/renew the deal in-person. And may have to in future. But, for now, the CoVid pandamic
has put the brakes on the in-person deal. Bv)=

Probably a lot of formerly walk ins have gone to having everything done
on line. Nice for those of us that have a computer at home but another
twist in getting things done easy if you don't. Find a public space
(library?) that has computers/meshes with the time you can get in to use
them. But first, find public transportation that will get you there.

Meanwhile, local strawberries are beginning to hit the market.

Steve RH> picked some up for me at the local farmer's market so we've
had RH> strawberry short cake and a riff on a salad we'd had last year
in RH> Fairbanks. Salad has candied pecans, craisins, bacon bits, feta
cheese, RH> strawberries, greens (I used fresh spinach) and a balsamic
vinegarette RH> dressing. We'll probably enjoy it a few more times
before the end of RH> fresh strawberry season. (G)

We're a bit behind you. Our season is mid-May to ...... We have
several U-Pick and/or farm stands plus the farmer's market.

I picked some up at one of the local grocery stores this afternoon. More strawberry salads and maybe a strawberry pie in the near future.

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


... It works! Now, if only I could remember what I did.

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