ARMSTRONG RECORDS 'WHEN THE SAINTS GO MARCHING IN': Jazz trumpeter and
singer Louis Armstrong records the traditional gospel hymn in a
Dixieland-jazz style. Though it isn't the first jazz version of the
song, ArmstrongΓÇÖs recording will turn it into a jazz standard that will
be covered by hundreds of artists and find a place in pop culture and
sports.

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

Title: Satchmo's Autograph * New Orleans Red Beans & Rice
Categories: Pork, Vegetables, Rice, Beans
Yield: 4 Servings

1/2 lb Dried red (kidney) beans or
+=OR=+
30 oz (2 cans) red kidney beans
4 sl Bacon
1 c Chopped, cured ham
1/2 lb Andouille sausage; 1/2" pcs
1 Ham bone at least 4" long
+=OR=+
1 Ham hock (preferred - UDD)
2 md Onions; chopped
1 lg Bell pepper
1/2 c Chopped celery
2 cl Garlic; pressed
1 ts Dried thyme
1/2 ts (ea) salt & ground pepper
1 Bay leaf
3 Roma tomatoes; chopped
2 c Chicken or pork broth
1 tb Red wine vinegar, Balsamic
- vinegar, or lemon juice
1 ts Trappey's hot sauce
1 1/2 c Uncooked white rice

MMMMM------------------NONTRADITIONAL GARNISHES-----------------------
1/4 c Chopped green onions
2 lg Jalapenos; seeded, chopped
2 Roma tomatoes; 1/2" chunks

* the estimable Louis Armstrong signed his autograph "Red
beans and ricely yours".

About the meats. None of these quantities are set in
concrete. You can add more of any, or leave any out. But
try to get a ham hock. -- UDD

About the bacon. Although it adds flavor, it is here
mainly for the oil needed to brown the meats and cook the
trinity. You can skip it and just use 2 tb of butter or
lard. If you do skip the bacon, use a ham hock instead of
the ham bone so you can get that smoky flavor.

About the sausage. There is no exact substitute for good andouille,
so make a serious effort to find some. If you can't use a smoked
sausage such as kielbasa and add a little more hot sauce.

About the cured ham. You can buy a cured ham steak and chop it up
or just use leftover ham from Easter.

OPTIONAL SEASONINGS: Some folks like to add cumin and/or
chilli spice, parsley is common, and cilantro is often
used.

Decide which you will use. If you plan to use dried beans,
follow the instructions there for soaking them. Don't
discard the soaking liquid. It's got good stuff in it. Set
both the beans and the liquid aside.

In a 4 qt pot, cook the bacon over medium high heat. Just
before it is crispy, add the sausage and ham, and brown
them. Add the onions, bell pepper, celery, garlic, bay
leaf, thyme, salt, and black pepper & stir occasionally
until the vegetables are limp, scraping all the brown bits
off the bottom of the pan. Add 2 cups of the bean soaking
water, the tomatoes, broth, vinegar, hot sauce, bacon,
beans, and the ham bone or ham hock. Crank up the heat,
bring everything to a boil and back it down to a simmer.
Let it simmer, uncovered, until the beans are tender,
about 2-3 hours. If it gets too thick, add some of the
water drained from the beans, or add broth, or just plain
water.

After about 2-3 hours, when the beans are tender, and most
of the liquid has been absorbed, with a ladle or a large
spoon, mash about 20% of the beans against the bottom or
side of the pot. Remove the bay leaves and pork bones and
toss them. Taste and adjust the salt, vinegar, and hot
sauce to your preference. Turn to low. If you're using
fresh chopped peppers, now's the time to add them.

Spoon the rice in the center of a plate, top with the
stew, and garnish.

SERVE WITH: A green salad, baguette, and Abita beer from
New Orleans.

Makes: Enough to serve 4 people about 2 cups each.

Notes: The beans should soak at least 6 hours or you can
let them go up to 12 hours.

Everything else takes about 40 minutes to prepare and 3
hours to cook.

If there is any left over, you can just dump the beans and
rice together in the fridge. When it is time to reheat you
can refry with a little oil in a pan, and add a little
water. I like to brighten the flavors with fresh peppers,
tomato, onion, and maybe a splash of lemon juice.

From: http://www.amazingribs.com

Uncle Dirty Dave's Kitchen

MMMMM

... If spam is a meat, then bald is a hair color.

--- Talisman v0.37-dev (Windows/x86)
* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)

25 Octobert 1938 - BIG BANDS GET A BIG BOO FROM THE ARCHBISHOP:
Catholic Archbishop Francis J.L. Beckman of Dubuque, Iowa, lets it be
known that he is not a fan of a newfangled national craze. He claims
it is "turned loose to gnaw away at the moral fiber of young people,"
and that swing music will catapult fans down a "primrose path to hell."

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

Title: Let's Dance Carrot Salad
Categories: Vegetables, Salads, Chilies
Yield: 4 Servings

1 lb Carrots
2 Ears corn-on-the-cob
+=OR=+
2 c Corn kernels
1 bn Sage or basil leaves
1 Red or green bell pepper;
- halved, seeded, sliced
1/2 ts Red chile flakes
1/3 c Vegetable oil
1/4 c Red wine vinegar
1 1/2 ts Sugar
1/4 ts Thyme; crushed
1/4 ts Rosemary; crushed
1/4 ts Black pepper
15 oz Black, red, kidney or pinto
- beans; drained
Salad greens or sage leaves
Paprika

Trim the carrots and cut into narrow, short sticks.
Remove the husks from the corn and with a large knife,
cut the raw kernels from the cob. Hold the sage leaves
together in a clump and fine slice crosswise to get a
measure of 1/4 cup, packed. Combine the carrots, corn,
sage, bell pepper and chile flakes in a bowl.

For dressing: combine the oil, vinegar, sugar, thyme,
rosemary and pepper in a jar. Shake well. Toss the beans
with 2 Tb dressing. Toss the remaining dressing with the
carrot salad.

Spoon the carrot salad into the center of the dinner
plates with the bean salad alongside. Trim each plate
with a few green or sage leaves.

** Fort Worth Star Telegram - Food section - 9 August 1995 **
Posted by The WEE Scot -- Paul MacGregor

NOTE: "Let's Dance" was Benny Goodman's theme song.

Recipe from: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "Love can be sordid only if you work at it." -- Brooke McEldowney

___ MultiMail/Win v0.52

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16 January 1938 - JAZZ COMES TO CARNEGIE HALL: A full house greets Benny Goodman and his band, Count Basie's band, and members of Duke
Ellington's orchestra, as the first jazz and swing music concert is held
at New York's famed Carnegie Hall.

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

Title: Goodman's Paprika Veal
Categories: Beef, Pasta, Vegetables, Nuts
Yield: 5 servings

1/2 lb Spaghetti; cooked
2 lb Veal steak; in thin slices
1 cl Garlic
3 tb Shortening
1 ts Salt
1/8 ts Pepper
1 tb Paprika
1 c Boiling water
1 c Beef stock
2 tb A-P flour
+=BLENDED WITH=+
1/4 c Cold water
1/4 c Toasted almonds; more to
- taste
1 bn Broccoli

Rub skillet with garlic, add shortening, when hot, brown
veal on both sides. Add seasonings and boiling water.

Cook, covered, over a low flame until tender (about 45
minutes).

Place spaghetti in center of hot platter, surround with
veal.

Make gravy by adding brrf soup stock to pan drippings;
then stir in flour and water. Cook until thickened,
stirring. pour over spaghetti.

Garnish w/toasted almonds and freshly cooked broccoli.

Serves: 5 - 6

By Bertha M. Becker; Home Economist

RECIPE FROM: https://vintagerecipecards.com

Uncle Dirty Dave's Archives

MMMMM

... Call me ricist but I prefer potatoes.
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13 May 1938 - ARMSTRONG RECORDS 'WHEN THE SAINTS GO MARCHING IN': Jazz trumpeter and singer Louis Armstrong records the traditional gospel hymn
in a Dixieland-jazz style. Though it isn't the first jazz version of the
song, Armstrong’s recording will turn it into a jazz standard that will
be covered by hundreds of artists and find a place in pop culture and
sports.

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

Title: Preservation Hall Shrimp Étouffee
Categories: Seafood, Mushrooms, Vegetables, Wine, Rice
Yield: 4 servings

1 1/2 lb Shrimp; peeled, deveined
2 c Rice; cooked
10 3/4 oz Can Golden Mushroom Soup
10 3/4 oz Can water
1/4 lb Butter
1 md Yellow onion; chopped
1/2 lb Baby bella mushrooms; sliced
1/2 c Marsala wine
2 cl Garlic; minced
ds Tabasco or other Cajun hot
- sauce to taste

Melt the butter over medium-low heat in a large
saucepan. Add the chopped onions and garlic, and sweat
until the onions are clear (about 15 minutes).

Turn the heat up to medium and add the can of Golden
Mushroom Soup, a can of water and the sherry. Bring it
to a simmer, stirring until it is well combined.

Add the shrimp and mushrooms and simmer for a few more
minutes, until the shrimp are pink and cooked through.
Add kosher salt, freshly ground black pepper and a few
shakes of hot sauce, to taste.

To serve, spoon a ladle of etouffee over hot rice in
each bowl. Don't forget to put hot sauce at the table
for diners who want to kick up the heat.

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

Uncle Dirty Dave's Archives

MMMMM


... I predict that today will be remembered until tomorrow!
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* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

30 October 1938 - MARTIAN SPACESHIPS LAND IN GROVER'S MILL, NEW JERSEY:
An Intercontinental Radio News bulletin interrupts regularly scheduled
music programming, alerting listeners to a meteor strike in rural New
Jersey. What follows is nothing less than a Martian invasion cooked up
by the fiendishly clever Orson Welles and his Mercury Theatre players.

The episode is famous for inciting a panic by convincing some members of
the listening audience that a Martian invasion was taking place, though
the scale of panic is disputed, as the program had relatively few
listeners.

The episode begins with an introductory monologue based closely on the
opening of the original novel, after which the program takes on the
format of an evening of typical radio programming being periodically interrupted by news bulletins. The first few bulletins interrupt a
program of live music and are relatively calm reports of unusual
explosions on Mars followed by a seemingly unrelated report of an
unknown object falling on a farm in Grovers Mill, New Jersey. The crisis escalates dramatically when a correspondent reporting live from Grovers
Mill describes creatures emerging from what is evidently an alien
spacecraft. When local officials approach the aliens waving a flag of
truce, the "monsters" respond by incinerating them and others nearby
with a heat ray which the on-scene reporter describes in a panic until
the audio feed abruptly goes dead. This is followed by a rapid series of
news updates detailing the beginning of a devastating alien invasion and
the military's futile efforts to stop it. The first portion of the
episode climaxes with a live report from a rooftop in Manhattan, from
where a correspondent describes citizens fleeing in panic from giant
Martian "war machines" releasing clouds of poison smoke until he coughs
and falls silent. Only then does the program take its first break, about
thirty minutes after Welles's introduction.

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

Title: Green Martian Brain Boost
Categories: Five, Beverages, Fruits, Citrus, Dairy
Yield: 1 serving

1/2 Pear
1/2 Orange
1 Kiwi fruit; peeled
1/2 c Dinosaur kale
1/2 c Chocolate almond milk
Ice

Place all items in vita-mix and blend until smooth

Number of Servings: 1

RECIPE FROM: https://recipes.sparkpeople.com

Uncle Dirty Dave's Archives

MMMMM

... Never let your inferiors do you a favour - it will be extremely costly
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

01 November 1938 - SEABISCUIT DEFEATS WAR ADMIRAL: 'The Match of the
Century' pits the small and scrappy thoroughbred racehorse Seabiscuit
against the regal Triple Crown-winner War Admiral. Seabiscuit beats the favorite by four lengths and will be named the American Horse of the
Year.

Seabiscuit (May 23, 1933 _ May 17, 1947) was a champion thoroughbred
racehorse in the United States who became the top money-winning
racehorse up to the 1940s. He beat the 1937 Triple Crown winner, War
Admiral, by four lengths in a two-horse special at Pimlico and was voted American Horse of the Year for 1938.

A small horse, at 15.2 hands high,[1] Seabiscuit had an inauspicious
start to his racing career, winning only a quarter of his first 40
races, but became an unlikely champion and a symbol of hope to many
Americans during the Great Depression.

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

Title: Horsemeat Roast w/Bleu Cheese-Horseradish Sauce
Categories: Game, Cheese, Herbs, Dairy
Yield: 4 Servings

2 tb (30mL) ex virgin olive oil
2 1/4 lb (1 kg) horsemeat roast
Dijon mustard; as needed
Salt & pepper

MMMMM---------------------------SAUCE--------------------------------
3 tb (45mL) bleu cheese; crumbled
3 tb (45mL) sour cream
5 ts (25mL) minced chives
5 ts (25mL) prepared horseradish
+=OR=+
5 ts (25mL) wasabi (Japanese
- horseradish) powder
5 ts (25mL) mayonnaise
Fresh ground peppercorns

Set oven @ 425ºF/220ºC.

Heat oil in a skillet over medium-high heat.

Sear roast all sides.

Rub with mustard and season.

Roast 10 minutes.

Reduce temperature to 350ºF/175ºC and continue to cook
to desired degree of doneness.

Take meat out, cover loosely with foil and let stand.

In a bowl, mix sauce ingredients together.

In a skillet, bring sauce to a boil.

Lay sliced meat on a bed of sauce.

Cooking time: the best way to check doneness is with a
meat thermometer, which shows the meat's internal
temperature.

Rare -- 125ºF/55ºC.
Medium -- 150ºF/65ºC.
Well-done -- 170ºF/77ºC.

It is important to take the roast out of the oven 5 to
10 minutes before it's done as its internal temperature
will continue to rise a little.

From: www.metro.ca/recette

MM Format by Dave Drum - 22 February 2010

Uncle Dirty Dave's Archives

MMMMM

... Pull up a chair. Take a taste. Come join us. Life is so endlessly
elicious.
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