• measurements

    From JIM WELLER@1:135/392 to MARK LEWIS on Sunday, July 10, 2022 22:41:00
    Quoting Mark Lewis to Björn Felten <=-

    1 500g(?) can of tomatoes

    16 or 18 ounces depending

    It gets complicated as we have 2 kinds of ounces (three if you count
    troy ounces for measuring gold).

    -1- weight and mass: 16 ounces to a pound.

    -2- volume: more properly called a fluid ounce; it is the volume
    occupied by one ounce of water.

    In a Canadian store I will see domestic brands sold in 540 ml (19
    fl oz) and 796 ml (28 fl oz) cans. American brands are labelled as
    14.5 oz and 28 oz while Italian tomatoes are sold in 400, 500 or 800
    gram cans. 400 g Mutti brand polpa (finely chopped) tomatoes are
    also labelled 398 ml. (That's polpa, not polpo; there is no octopus
    in it, just a little salt [g].) All the unit pricing labels on the
    shelf are price per 100 g to make comparison shopping easier.

    American pints have 16 fl to the pint while English ones have 20. I
    attribute this to shady American bartenders circa 1776!

    More ribs, not barbecue ...

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

    Title: Braised Short Ribs with Dijon Mustard
    Categories: Beef, Ribs, Wine
    Yield: 4 Servings

    750 ml Bottle dry red wine
    4 lb Beef short ribs, cut into
    1/2 inch lengths (Flanken)
    Salt
    Freshly ground Black pepper
    2 tb Olive oil
    10 Shallots, trimmed, leaving
    The root ends intact, and
    Halved lengthwise
    3 tb Whole grain Dijon mustard
    6 Plum tomatoes, halved
    Lengthwise

    Boil the wine in a 2-quart heavy sauce pan, uncovered, until
    reduced to about 1 cup, about 20 minutes.

    Meanwhile, pat the ribs dry and sprinkle with 1 tablespoon salt
    and 1/2 teaspoon pepper. Heat the oil in a 5-quart heavy pot over
    moderately high heat until hot but not smoking. Add the ribs in 2
    batches and cook, turning occasionally, until browned on all
    sides, about 8 minutes per batch. Transfer with tongs to a bowl.
    Reduce heat to moderate, add the shallots to fat remaining in pot,
    and cook, stirring occasionally, until browned, about 5 minutes.
    Transfer with a slotted spoon to another bowl.

    Stir reduced wine and mustard into the juices in the pot. Add the
    ribs, meat side down, cover tightly, and simmer, for 1 1/2 hours.
    Gently stir shallots and tomatoes into the braised rib mixture
    and continue to simmer, covered, without stirring, until meat is
    very tender, about 1 hour more.

    Carefully transfer the ribs, shallots, and tomatoes to a platter.
    Skim off fat from cooking liquid. Liquid should coat a spoon and
    measure about 1 cup; if necessary, boil to reduce. Season the
    sauce with salt and pepper and pour over ribs.

    Note: The shallots can be browned and the ribs braised in the wine
    and mustard up to 1 day ahead. Cool, uncovered, skim off some of
    the fat from the surface of the braising liquid. Bring the rib
    mixture to a boil, covered, then gently stir in the shallots and
    tomatoes. Reduce the heat and simmer until the meat is very
    tender, about 40 minutes.

    Adapted from Gourmet Today by Ruth Reichl and John Willoughby.

    Posted by Caroline Russock

    From: Serious Eats

    MMMMM


    Cheers

    Jim


    ... We are the only makers of this product with a 3 year warrantee.
    ... (Our competitors all have 5 year warrantees.)

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  • From Dale Shipp@1:261/1466 to Jim Weller on Tuesday, July 12, 2022 00:14:02
    On 07-10-22 22:41, Jim Weller <=-
    spoke to Mark Lewis about measurements <=-


    Quoting Mark Lewis to Björn Felten <=-

    1 500g(?) can of tomatoes

    16 or 18 ounces depending

    It gets complicated as we have 2 kinds of ounces (three if you count
    troy ounces for measuring gold).

    <<Other good stuff snipped>>

    One of my pet peeves when I was actively collecting recipes was recipes
    that simply said "1 can xxxx" without saying what size can.


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

    Title: Macaroni/Tomato Skillet Supper
    Categories: Tested, Easy
    Yield: 4 Servings

    2 ts Butter or oil
    3/4 c Chopped onion
    1/3 c Chopped green pepper
    1/2 c Chopped celery
    1/2 lb Ground beef (lean)
    28 oz Diced canned tomatoes
    (undrained)
    1 c Uncooked macaroni
    1 ts Salt
    1/4 ts Pepper
    1/2 c Grated Parmesan Cheese
    1/2 c Shredded cheddar cheese
    (or more)

    In large skillet, melt butter (or heat oil), add beef, onion, celery
    and green pepper and saute until meat is brownned. Add tomatoes,
    salt and pepper. Bring to boil.

    Add uncooked macaroni, cover and cook over low heat, stirring
    occasionally, for about 10 - 15 minutes OR until macaroni is tender.

    Stir in Parmesan cheese. Sprinkle cheddar cheese on top of mixture,
    cover and allow to stand for 5 minutes.

    Tested 1/15/05 - will do again.

    From Earl Shelsby posted on Fidonet Cooking Echo

    MMMMM



    ... Shipwrecked in Silver Spring, Maryland. 00:18:12, 12 Jul 2022
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  • From JIM WELLER@1:135/392 to DALE SHIPP on Wednesday, July 13, 2022 21:36:00
    Quoting Dale Shipp to Jim Weller <=-

    One of my pet peeves when I was actively collecting recipes was
    recipes that simply said "1 can xxxx" without saying what size can.

    Yeah, I have a handwritten recipe from a friend of my Mom's for a
    sour cream coffee cake that calls for a 25 cent carton of sour
    cream. It's from 1962 or maybe '63. So was that a 1 or 2 cup carton
    then, 250 ml or 500 ml today?

    Another really old Cornish recipe Mom got from an elderly relative in
    1938 calls for a ha'pence of "mixed spice, the pork kind not the
    sweet". Now did it cost half an English penny or was it the amount a
    small coin could hold if for some reason you had money but no measuring
    spoons? And what was in it?

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

    Title: Spicy Red Flannel Hash
    Categories: Beef, Potatoes, Corn, Sausage, Onion
    Yield: 4 Servings

    1 Spray oil
    1 Onion; diced
    340 g Can Corned beef; chopped
    (or use your leftovers)
    425 g Can Beet root; drained
    (cook you own if you want)
    3 tb Finely chopped parsley
    1 3/4 oz Peppery Salami; chopped
    410 g Can Tiny Taters; drained
    And chopped (or cooked
    Potatoes)
    Freshly ground pepper

    Spray a heavy frying pan with oil and saute onion until softened.
    Place in a bowl with all the other ingredients and carefully mix.
    Add a little milk or stock if too dry. Return to frying pan and
    cook uncovered, over moderate heat for about 20 minutes. To
    serve, turn the hash upside down on to a large plate.

    From: Mimi Hiller


    MMMMM

    Cheers

    Jim

    ... A cocktail is more than what's in the glass.
    ... Some cocktails can offer a memory of another place and time.

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  • From Dave Drum@1:18/200 to Jim Weller on Friday, July 15, 2022 05:42:06
    JIM WELLER wrote to DALE SHIPP <=-

    One of my pet peeves when I was actively collecting recipes was
    recipes that simply said "1 can xxxx" without saying what size can.

    Yeah, I have a handwritten recipe from a friend of my Mom's for a
    sour cream coffee cake that calls for a 25 cent carton of sour
    cream. It's from 1962 or maybe '63. So was that a 1 or 2 cup carton
    then, 250 ml or 500 ml today?

    That one is easy. Visit a newspaper archives (in person or on line) and
    got to the proper era ... then parse the grocery adverts .... assuming
    you haven't trial & errored it to the proper amount already.

    Another really old Cornish recipe Mom got from an elderly relative in
    1938 calls for a ha'pence of "mixed spice, the pork kind not the
    sweet". Now did it cost half an English penny or was it the amount a
    small coin could hold if for some reason you had money but no measuring spoons? And what was in it?

    I would assume it's price that is being spoken of as spices were pricy
    and exotic "back in the day". I've seen many old British (from whatever
    region) recipies that call for a "penn'orth" (penny's worth) of some
    spice/herb or other.

    As to what's in it .... research pork recipes from that era/region. And
    good luck with the detective work.

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

    Title: Charlie Chan Pasta
    Categories: Poultry, Pasta, Vegetables, Sauces, Nuts
    Yield: 3 servings

    500 g (18 oz) spaghetti
    1 Chicken breast
    100 g (3.5 oz) shiitake mushrooms
    1 md Onion
    4 cl Garlic cloves
    1/2 c Peanuts
    Spring onions; chopped
    Peanut oil

    MMMMM---------------------------SAUCE--------------------------------
    1/4 c (60 mL) oyster sauce
    1/4 c (60 mL) chicken stock
    1 tb (15 mL) char siu sauce
    1 ts (5 mL) chile-garlic sauce
    1 tb (13 g) brown sugar

    In a large saucepan, boil spaghetti.

    Mix all sauce ingredients together in a small bowl and
    set aside.

    Chop the chicken breast into bite-sized pieces, slice
    the shiitake mushrooms and dice the onion fine.

    Heat about a tb (15 mL) of peanut oil in a frying pan
    and add the onion, sauteing until translucent. Use a
    garlic crusher to crush garlic, adding it to the onions.
    Add chopped chicken and saute until browned. Add
    mushrooms and peanuts and continue to cook, stirring
    frequently to prevent sticking, until chicken is cooked
    through.

    Add sauce to the chicken and stir for two to three
    minutes until the chicken is coated and the sauce starts
    to thicken. Add drained spaghetti and toss until covered
    in the sauce. Serve topped with spring onions.

    Adapted from Ang Sarap

    RECIPE FROM: https://eightforestlane.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... "Reason can answer questiones, but imagination has to ask them" Ralph
    erard
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  • From Ruth Haffly@1:396/45.28 to JIM WELLER on Friday, July 15, 2022 13:59:22
    Hi Jim,

    Quoting Dale Shipp to Jim Weller <=-

    One of my pet peeves when I was actively collecting recipes was
    recipes that simply said "1 can xxxx" without saying what size can.

    Yeah, I have a handwritten recipe from a friend of my Mom's for a
    sour cream coffee cake that calls for a 25 cent carton of sour
    cream. It's from 1962 or maybe '63. So was that a 1 or 2 cup carton
    then, 250 ml or 500 ml today?

    One recipe my mom got from her to be MIL (passed away before my folks
    got married) called for 5 cents worth of hartshorn. Mom never made the
    recipe as she had no idea of what hartshorn is (was?) and how it
    translated into 1950's and '60's prices.


    Another really old Cornish recipe Mom got from an elderly relative in
    1938 calls for a ha'pence of "mixed spice, the pork kind not the
    sweet". Now did it cost half an English penny or was it the amount a
    small coin could hold if for some reason you had money but no
    measuring spoons? And what was in it?

    It was probably the savory spices like sage, maybe a bit of pepper,
    thyme and probably a ha'penny was the cost. Probably something like a 2
    finger or 3 finger pinch, depending on the size of your fingers.

    ---
    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)
  • From Dave Drum@1:18/200 to Jim Weller on Sunday, July 17, 2022 05:12:02
    JIM WELLER wrote to DAVE DRUM <=-

    coffee cake that calls for a 25 cent carton of sour
    cream. It's from 1962

    Visit a newspaper archives ... then parse the grocery adverts .... assuming you haven't trial & errored it to the proper amount already

    I simply looked ast the other recipes I alreadty had and looked at
    the flour to sourcream ratio.

    That works, as well. So long as you were happy with the results.

    mixed spice, the pork kind not the sweet".

    As to what's in it .... research pork recipes from that era/region.

    I decided to go with pepper, mustard, allspice, sage and thyme

    Here's my go-to:

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

    Title: Pork Roast Seasoning
    Categories: Spices, Herbs
    Yield: 3 tablespoons

    1 ts Kosher salt
    1/2 ts ground black pepper
    1 1/2 ts Onion powder
    1 1/2 ts Garlic powder
    1/2 ts Ground mustard
    1/2 ts Lemon pepper
    1 ts Paprika
    1/2 ts Dried thyme leaves
    1 ts Brown sugar *

    * added by UDD

    Add ingredients to a small bowl; stir to combine.

    Use in your favorite pork roast recipe

    NOTES: Used successfully on pork loin, pork butt
    and pork chops. UDD

    RECIPE FROM: https://thewoodenskillet.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Canada consumes more mac & cheese than any other nation in the world.
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  • From Ruth Haffly@1:396/45.28 to Sean Dennis on Saturday, July 23, 2022 14:25:24
    Hi Sean,


    I've carried albuterol with me for the past 30+ years; it's my
    "American Express". (G) Made the mistake of not having it on me once
    when we were in Berlin;
    After that I started carrying an inhaler with me every time I went out--and still do.

    For me, it's my severe allergies that cause me to literally "lock up": ragweed is a great example. Another one that is much less common for
    me but still dangerous is mulberry trees in bloom. Grass is more of a

    My brothers used to get set off with ragweed every summer but it was
    more sneezing, watery eyes type reaction. I think they both outgrew it
    but don't know for sure.


    skin
    reaction but freshly-mowed grass or hay will lock up my lungs like a sucker punch to the diaphragm (and yes, I -do- know what that feels
    like).

    Not so much fun. It doesn't show on skin tests but animal (dog & cat the
    most common) dander sets me off. I kept it somewhat controlled when we
    had critters but am doing better without them. We get our "fuzz therapy"
    from various neighbor's pets. (G)


    The electric grill is better than no grill. We have no restrictions and have several grills. The little table top size gas grill gets used a
    lot as it's so convenient to set up, grill, then tear down.

    The once UDD mentioned a short while back from Amazon looks rather
    nice and I'd not mind having it hiding in a cupboard. The winters
    here are mild enough to where I could "grill" outside without issue.

    We grill most of the year too.


    Interesting, how we, out of habit (long term indoctrination?) call some fruits vegetables. It'll probably never change most people but there
    will be some who will start using the correct terminology.

    One of my favorite saying is "Knowledge is knowing that a tomato is a fruit; wisdom is knowing not to add tomato to a fruit salad". I'm quantifying that with the varying ways that "fruit" is defined (for
    those that don't know: https://tinyurl.com/2ttfehkw
    [sciencealert.com).

    Sounds good to me. Saw in your post to the other Ruth H. that you're off antibiotics--good. I've been on them 4 times (other than a couple 3 day
    bursts for dental cleanings, required with the artificial knee) since
    early February. Got a 5 day Z pack in VT but had to get a 10 day course
    once we got home a couple weeks later. I'm good now, just trying to
    avoid the need for them again.

    This looks good:

    Title: Grilled Chili Rellenos with Shrimp/low Fat
    Categories: Barbecue, Shrimp, Main dish, Tex-mex
    Yield: 4 Servings

    Take out the cilantro and it's a "go' here. Last night Steve took me to
    our favorite seafood place in Raleigh for a one day after my birthday
    dinner. I had a seafood chowder for starters--very thick, loaded with
    seafood and a good bacony side note. Entree was shrimp and
    grits--presentation was in a bowl with a scoop of grits on the side, not
    very pretty but the taste was good. Coould have used some more shrimp;
    I only had 5. Steve started with a red pepper bisque, again very good.
    His entree was shrimp scampi--said it was lacking in lemon and garlic
    but he had 6 shrimp. His came with a couple of pieces of garlic bread,
    (mine could have used some) said it also had black pepper on it. We will
    be back, however, the food is good.


    ---
    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)
  • From Ruth Haffly@1:396/45.28 to Sean Dennis on Sunday, July 17, 2022 16:13:47
    Hi Sean,

    Ruth Haffly wrote to JIM WELLER <=-

    One recipe my mom got from her to be MIL (passed away before my folks
    got married) called for 5 cents worth of hartshorn. Mom never made the recipe as she had no idea of what hartshorn is (was?) and how it translated into 1950's and '60's prices.

    "Known as Hartshorn or Bakers Ammonia, predecessor to the more modern leavening agents baking soda and baking powder. It is a key
    ingredient in a holiday cookie recipe, Springerle. With a strong,
    pungent ammonia aroma, it is used when crushed as a smelling salt."

    From: https://www.oldtownspices.com/product/bakers-ammonia-hartshorn

    OK, good to know that I don't need to be on the look out for it. Don't
    know if Mom ever got the actual recipe or just saw it but she never made anything with hartshorn to the best of my knowledge. I'm just as glad
    there are modern subs; ammonia is one of the strong smells that I cannot tolerate.

    It was probably the savory spices like sage, maybe a bit of pepper,
    thyme and probably a ha'penny was the cost. Probably something like a 2 finger or 3 finger pinch, depending on the size of your fingers.

    Makes sense to me.

    I just finished a book on the wives of Henry VIII so my mind was in the
    era where selling by the pinch would have been common. What might be a 2
    finger pinch for a lot of folks, I'd have to make a 3 finger pinch.


    Title: Chicken Lickin Good Pork Chops
    Categories: Meats
    Yield: 6 Servings


    A quick and easy one, but I think one better left until temps cool off a
    bit. I don't want to use the oven too much until fall. (G)

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


    ... I hit my CTRL key, but I'm STILL not in control

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Sean Dennis@1:18/200 to Ruth Haffly on Monday, July 18, 2022 13:37:10
    Ruth Haffly wrote to Sean Dennis <=-

    OK, good to know that I don't need to be on the look out for it. Don't know if Mom ever got the actual recipe or just saw it but she never
    made anything with hartshorn to the best of my knowledge. I'm just as
    glad there are modern subs; ammonia is one of the strong smells that I cannot tolerate.

    About the only thing that blocks that smell is a N95 or N100 mask.

    A quick and easy one, but I think one better left until temps cool off
    a bit. I don't want to use the oven too much until fall. (G)

    I use the oven a lot even in summer. Don't like it but I like to eat...

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

    Title: Cream Cheese and Raspberry Coffee Cake
    Categories: Breads, And, Coffeecakes
    Yield: 12 Servings

    1 pk Cream cheese; 8 oz, softened
    1 c Sugar
    1/2 c Butter
    1 3/4 c Flour
    2 Eggs
    1/4 c Milk
    1 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Vanilla
    1/4 ts Salt
    1/2 c Raspberry preserves
    Powdered sugar

    In lg. bowl, beat cream cheese, sugar and butter on med. speed until
    fluffy. Add half of the flour, eggs, milk, bkg pwd, bkg soda, vanilla
    and salt; beat about 2 minutes or till well-blended. Beat in
    remaining flour on low speed till well mixed. Spread evenly into
    greased and floured 13x9x2 pan. Spoon preserves in 8 to 10 dollops on
    top of batter. Marble with knife. Bake at 350 for 30 - 35 minutes
    till toothpick tests clean. Cool slightly on wire rack. Sift pwd
    sugar on top.

    Recipe by: Don't remember where I got it Posted to MC-Recipe Digest
    V1 #676 by "Kathy Rogers" <kathyrogers@earthlink.net> on Jul 17, 1997

    MMMMM

    -- Sean

    ... Retirement is the time where there is plenty of it or not enough.
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)
  • From Ruth Haffly@1:396/45.28 to Sean Dennis on Tuesday, July 19, 2022 13:25:41
    Hi Sean,

    made anything with hartshorn to the best of my knowledge. I'm just as
    glad there are modern subs; ammonia is one of the strong smells that I cannot tolerate.

    About the only thing that blocks that smell is a N95 or N100 mask.

    Which we don't have any on hand. We keep a box of disposable masks in
    the truck and I usually have at least one home made one in my purse but
    no N95 or 100s. As far as scents go, I have a hard time going down the
    cleaning (laundry soaps, fabric softeners, bathroom cleaners, etc) aisle
    in a grocery store. I also avoid garden shops within big box stores,
    candle stores and bath/body works stores.


    A quick and easy one, but I think one better left until temps cool off
    a bit. I don't want to use the oven too much until fall. (G)

    I use the oven a lot even in summer. Don't like it but I like to
    eat...


    We grill a lot or use the microwave and toaster ovens. But, I'll have to
    use the big oven this week; Steve stopped at a grocery store on his way
    home from the VA today. He picked up some fruit, including a box of strawberries and made a request for strawberry pound cake. Will do. I
    made one for a picnic at Shipps a few years ago; I'm pretty sure Dale
    put the recipe into MM. It's yummy. (G)

    ---
    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)
  • From Sean Dennis@1:18/200 to Ruth Haffly on Wednesday, July 20, 2022 15:22:49
    Hello Ruth,

    Tuesday July 19 2022 13:25, you wrote to me:

    Which we don't have any on hand. We keep a box of disposable masks in
    the truck and I usually have at least one home made one in my purse
    but no N95 or 100s. As far as scents go, I have a hard time going down
    the cleaning (laundry soaps, fabric softeners, bathroom cleaners, etc) aisle in a grocery store. I also avoid garden shops within big box
    stores, candle stores and bath/body works stores.

    I have to do that also. Strong scents/perfumes lock my lungs up or I go into a coughing fit. I carry an emergency albuterol inhaler thesde days.


    We grill a lot or use the microwave and toaster ovens. But, I'll have
    to use the big oven this week; Steve stopped at a grocery store on his
    way home from the VA today. He picked up some fruit, including a box
    of strawberries and made a request for strawberry pound cake. Will do.
    I made one for a picnic at Shipps a few years ago; I'm pretty sure
    Dale put the recipe into MM. It's yummy. (G)

    I'm looking at getting an electric grill eventually. No charcoal or propane grills here due to insurance limitations.

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

    Title: Is It a Fruit or Is It A Vegetable Common Sen
    Categories: Fruit, Vegetable, Quiz, Test
    Yield: 1 Servings

    Apple, artichoke, asparagus,
    Avocado, string bean, beet,
    Broccoli,
    Brussels spourts, cabbage,
    Carrot, cauliflower, celery,
    Corn, cucumber,
    Eggplant, grape, lettuce,
    Onion, parsnip, pea, peach,
    Pear, pepper,
    Plum, potato, radish,
    Raspberry, squash, tomato,
    Watermelon

    In the name of sportsmanship, let's consider one more way to look at
    fruits and vegetables. "According to L.H. Bailey, a vegetable is in
    horticultural usage, an edible herbaceous plant or part thereof that
    is commonly used for culinary purposes. In common usage, the fruits
    of the tomato, cucumber, squash, etc., are considered as vegetables,
    grown with other vegetables in the home garden, although of course
    each one is a seed bearing organ and hence, under strict usage of the
    language, might be considered a fruit." It is also as popularaly
    understodd, any plant cultivated for its edible parts. This loose
    definition includes roots (beet and carrot), tubers (potato), stems
    (celery), leaves (lettuce), flower buds and heads (cauliflower),
    fruits (tomato), and seeds (peas, beans, corn).

    Looking back to the list, we can easily slip into familiar habits:
    artichoke, asparagus, avocado, bean, beet, broccoli, brussels sprouts,
    cabbage, carrot, cauliflower, celery, corn, cucumber, eggplant,
    lettuce, onion, parsnip, pea, pepper, potato, radish, squash, and
    tomato are vegetables, all the others are fruits.

    In other words, if you call it a vegetable, and your neighbour calls
    it a vegetable, and your local grocer calls it a vegetable, then it
    must be a vegetable. You like the sound of this? Fine with us. And,
    deep in our hearts, we suspect that's the best way to play, according
    to Hoyle.

    Origin: The Old Farmer's Almanac, Canadian Edition, 1996. Shared by:
    Sharon Stevens, Nov/95. Submitted By COOK4U@VIVANET.COM On WED, 29
    NOV 1995 114258 GMT

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

    MMMMM

    -- Sean

    ... Cole's Law: thinly sliced cabbage.
    --- GoldED/2 3.0.1
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)
  • From Dale Shipp@1:261/1466 to Ruth Haffly on Thursday, July 21, 2022 00:35:00
    On 07-19-22 13:25, Ruth Haffly <=-
    spoke to Sean Dennis about measurements <=-

    We grill a lot or use the microwave and toaster ovens. But, I'll have
    to use the big oven this week; Steve stopped at a grocery store on his
    way home from the VA today. He picked up some fruit, including a box of strawberries and made a request for strawberry pound cake. Will do. I
    made one for a picnic at Shipps a few years ago; I'm pretty sure Dale
    put the recipe into MM. It's yummy. (G)

    If I did put it into MM, I could not find it just now. Looking for
    title of "strawberry pound".


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

    Title: Scallop Pineapple (Norma)
    Categories: Dessert, Side dish, Easy
    Yield: 6 Servings

    1/2 c Butter
    1 c Sugar
    3 lg Eggs
    1/2 ts Salt
    1 ts Vanilla
    1/2 c Milk
    20 oz Can Crushed Pinneapple
    -drained
    4 c Bread cubes (4 slices)
    2 tb Butter for topping

    NOTE: Use white bread,leave crusts on. Make cubes about thumb nail
    size.

    Cream butter, sugar, eggs, salt vanilla and Milk - mixing well after
    each addition.

    Stir in Pineapple and bread cubes.

    Pour into 7 x 11 flat casserole dish and dot top with additional
    butter.

    Bake in preheated 375 degree oven for 45 minutes.

    Doubles nicely - use 13 x 9 pan. Baking time may be a bit longer.

    MMMMM


    ... Shipwrecked in Silver Spring, Maryland. 00:48:59, 21 Jul 2022
    ___ Blue Wave/DOS v2.30

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From Dave Drum@1:18/200 to Sean Dennis on Thursday, July 21, 2022 06:16:12
    Sean Dennis wrote to Ruth Haffly <=-

    Which we don't have any on hand. We keep a box of disposable masks in
    the truck and I usually have at least one home made one in my purse
    but no N95 or 100s. As far as scents go, I have a hard time going down
    the cleaning (laundry soaps, fabric softeners, bathroom cleaners, etc) aisle in a grocery store. I also avoid garden shops within big box
    stores, candle stores and bath/body works stores.

    I have to do that also. Strong scents/perfumes lock my
    lungs up or I go into a coughing fit. I carry an emergency
    albuterol inhaler thesde days.

    My croaker calls that my "rescue" inhaler. It's a supplement to the
    twice daily Advair inhalation.

    Some years ago we had a toots (female but not, by any means, a "lady")
    who complained about the smell in the delivery trucks. One fine late
    fall day I got in my delivery truck and found ir festooned with hanging
    air fresheners, vent mounted air fresheners, scent canisters under the
    seats, etc. to the point where it made my eyes tear up.

    So, one one of my runs after I had binned all the stinkums I could find
    I nipped into a syupormarkup and bought a small wedge of limburger. As
    I was ending my shift and just before I ceded the vehicle to her I took
    the wrapper off the cheese and placed it under the seat in fromt of the
    heater vent.

    Next morning my manager said "I'll never be able to prove it was you.
    But, don't do that again." Delivered with a big S.E.G. End of problem.

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

    Title: Limburger Mac & Cheese
    Categories: Pasta, Cheese, Vegetables, Dairy
    Yield: 3 Servings

    8 oz Macaroni
    4 tb Butter; divided
    1/4 c Flour
    2 c Milk; warmed
    8 oz Block Limburger cheese; in
    - large cubes
    1 tb Oil
    1/2 lg Red onion; diced
    1 tb Deli mustard
    1 ts Kosher salt
    Fresh ground black pepper
    1/4 c Grated Parmesan cheese
    3 sl Stale rye bread; crumbled,
    - buttered

    Preheat oven to 350+|F/175+|C.

    Place crumbled stale rye bread in a pan with 1 tbsp of
    butter and cook over medium heat until lightly toasted.
    Remove breadcrumbs from heat and set aside.

    Place oil in a pan and add onions, saut++ing until onions
    are translucent and slightly charred. Remove from heat
    and set aside.

    Bring water to boil and add macaroni, cooking it two
    minutes fewer than the package instructions (it will
    finish cooking in the oven). Remove from heat and set
    aside.

    In separate saucepan melt 3 tbsp butter on medium heat and
    gradually add flour, cooking until a smooth light blond
    (about 6 minutes), stirring continually. Gradually add
    warmed milk and stir smooth.

    Once sauce is smooth and thickened place the heat on low;
    stir in cheese cubes, mustard, onions, salt and pepper.
    Combine with macaroni and then place in a 7" X 11" baking
    dish. Top the dish with breadcrumbs and Parmesan cheese
    and bake for 30 minutes.

    This will yield a dish that would make your German Great
    Grandmother slap your face and exclaim, "Wunderbar!" We
    live in Wisconsin after all, the home of the only American
    cheese factory that even produces Limburger, embrace it!
    Truly I tell you, it is the closest we will ever come on
    earth to smelling the feet of God.

    From: http://www.foxvalleyfoodie.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... The turkey was overcooked; we have a choice of dark meat or very dark meat ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)
  • From Ruth Haffly@1:396/45.28 to Sean Dennis on Thursday, July 21, 2022 14:07:06
    Hi Sean,


    Which we don't have any on hand. We keep a box of disposable masks in
    the truck and I usually have at least one home made one in my purse
    but no N95 or 100s. As far as scents go, I have a hard time going down
    the cleaning (laundry soaps, fabric softeners, bathroom cleaners, etc) aisle in a grocery store. I also avoid garden shops within big box
    stores, candle stores and bath/body works stores.

    I have to do that also. Strong scents/perfumes lock my lungs up or I
    go into a coughing fit. I carry an emergency albuterol inhaler thesde days.

    I've carried albuterol with me for the past 30+ years; it's my "American Express". (G) Made the mistake of not having it on me once when we were
    in Berlin; I'd made arraingements with our younger daughter to meet me
    at the PX after she got out of school. We were in the shoe section; I
    think something in the tissue paper in the shoe box set me off for
    probably 15, maybe 20 minutes before it settled down. After that I
    started carrying an inhaler with me every time I went out--and still do.

    We grill a lot or use the microwave and toaster ovens. But, I'll have
    to use the big oven this week; Steve stopped at a grocery store on his
    way home from the VA today. He picked up some fruit, including a box
    of strawberries and made a request for strawberry pound cake. Will do.
    I made one for a picnic at Shipps a few years ago; I'm pretty sure
    Dale put the recipe into MM. It's yummy. (G)

    I'm looking at getting an electric grill eventually. No charcoal or propane grills here due to insurance limitations.

    The electric grill is better than no grill. We have no restrictions and
    have several grills. The little table top size gas grill gets used a lot
    as it's so convenient to set up, grill, then tear down.


    Title: Is It a Fruit or Is It A Vegetable Common Sen
    Categories: Fruit, Vegetable, Quiz, Test
    Yield: 1 Servings

    Apple, artichoke, asparagus,
    Avocado, string bean, beet,
    Broccoli,
    Brussels spourts, cabbage,
    Carrot, cauliflower, celery,
    Corn, cucumber,
    Eggplant, grape, lettuce,
    Onion, parsnip, pea, peach,
    Pear, pepper,
    Plum, potato, radish,
    Raspberry, squash, tomato,
    Watermelon


    Origin: The Old Farmer's Almanac, Canadian Edition, 1996. Shared by:
    Sharon Stevens, Nov/95. Submitted By COOK4U@VIVANET.COM On WED, 29
    NOV 1995 114258 GMT

    Interesting, how we, out of habit (long term indoctrination?) call some
    fruits vegetables. It'll probably never change most people but there
    will be some who will start using the correct terminology.

    ---
    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)
  • From Ruth Haffly@1:396/45.28 to Dale Shipp on Thursday, July 21, 2022 14:19:38
    Hi Dale,

    We grill a lot or use the microwave and toaster ovens. But, I'll have
    to use the big oven this week; Steve stopped at a grocery store on his
    way home from the VA today. He picked up some fruit, including a box of strawberries and made a request for strawberry pound cake. Will do. I
    made one for a picnic at Shipps a few years ago; I'm pretty sure Dale
    put the recipe into MM. It's yummy. (G)

    If I did put it into MM, I could not find it just now. Looking for
    title of "strawberry pound".

    If it helps the search, I baked it in your 10" cast iron fry pan. We
    were in Lowe's (hardware), ready to check out and saw the cover of a
    cast iron cook book (magazine) with the cake featured on the front
    cover. It looked so good we bought the book, have made the pound cake
    several times since. I'm thinking of trying it with blueberries or
    peaches; it would probably be just as good.

    Title: Scallop Pineapple (Norma)
    Categories: Dessert, Side dish, Easy
    Yield: 6 Servings

    1/2 c Butter
    1 c Sugar
    3 lg Eggs
    1/2 ts Salt
    1 ts Vanilla
    1/2 c Milk
    20 oz Can Crushed Pinneapple
    -drained
    4 c Bread cubes (4 slices)
    2 tb Butter for topping

    NOTE: Use white bread,leave crusts on. Make cubes about thumb nail
    size.

    I'd still use whole wheat. (G)


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


    ... Books are better than TV; they exercise your imagination.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Sean Dennis@1:18/200 to Dave Drum on Friday, July 22, 2022 16:39:08
    Dave Drum wrote to Sean Dennis <=-

    My croaker calls that my "rescue" inhaler. It's a supplement to the
    twice daily Advair inhalation.

    Some good news: I saw my allergist today which took me off of all inhalers
    but the albuterol since my nasty cough disappeared after my stents were put
    in. I have to talk to my cardiologist this month to get his approval and
    see if I can be put on medication that is not a beta blocker but I may, in December, start up my allergy shots again. I had them 41 years ago and
    until recently, they did a wonderful job of keeping nearly all of my
    allergies at bay. My allergist just wants to make sure my heart can handle
    the stress of immunotherapy like that.

    Some years ago we had a toots (female but not, by any means, a "lady")
    who complained about the smell in the delivery trucks. One fine late
    fall day I got in my delivery truck and found ir festooned with hanging air fresheners, vent mounted air fresheners, scent canisters under the seats, etc. to the point where it made my eyes tear up.

    Definitely not a "lady" as a lady wouldn't do that.

    So, one one of my runs after I had binned all the stinkums I could find
    I nipped into a syupormarkup and bought a small wedge of limburger. As
    I was ending my shift and just before I ceded the vehicle to her I took the wrapper off the cheese and placed it under the seat in fromt of the heater vent.

    That reminds me of someone who had a grudge with someone else in my (field artillery) battery in the Army who smeared fresh dog doo all over the other person's HMMMV exhaust manifold.

    Next morning my manager said "I'll never be able to prove it was you.
    But, don't do that again." Delivered with a big S.E.G. End of problem.

    I was interviewed by various superior officers and NCOs but I never gave up
    my secret. I just acted stupid--something that is in large supply in the
    Army evidently--and the real perp got an honorable discharge a few years
    later, heh.

    Another "smoking" recipe:

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

    Title: Cyclone Chili
    Categories: Tex-mex, Chili
    Yield: 6 Servings

    1/3 c Lard
    4 lb Beef chuck, cut into 1/2 inc
    1 Large onion, chopped
    3 Cl Garlic, finely chopped
    1 c Drained canned nopalitos (ca
    Green pepper strips
    12 Canned (or fresh) serrano pe
    Chopped, or 12 tiney green h
    Seeded and chopped
    2 10-ounce cans mexican green
    Cut-up, fresh tomatillos* (a
    1 6-ounce can tomato paste
    1 1/2 c Beef stock or canned beef br
    1/3 c Chopped fresh coriander or 1
    Ground coriander
    5 ts Crushed cumin seeds or groun
    1 1/2 ts Salt
    1/2 ts Ground black pepper

    Fat grams per serving: Approx. Cook Time: 3A< hr Heat
    lard in large heavy kettle; add meat, about 1 pound at a time,
    removing after each pound is browned. After all four pounds are
    browned, put onions and garlic in kettle and cook until soft. Return
    all beef to kettle. Rinse cactus pieces in cold water; drain and add
    to beef. Also add peppers, green tomatoes, tomato paste, beef stock,
    coriander, cumin, salt and pepper. Cover and simmer about 2 1/2
    hours. Makes about 2 1/2 quarts. * If using fresh tomatillos,
    increase beef stock or broth to 3 cups. When a blue norther was
    howlin' across the plains, a plate of Cyclone Chili tasted mighty
    fine to a cowboy. Green tomatoees and pieces of cactus, thrown in
    with the beef and peppers, sure helped chase away the cold. from
    "Famous Chili Recipes From Marlboro Country"

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

    MMMMM

    -- Sean
    ... A few puns make me numb but math puns make me number.
    ___ MultiMail/Linux v0.52

    --- Maximus/2 3.01
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)
  • From Sean Dennis@1:18/200 to Ruth Haffly on Friday, July 22, 2022 16:47:10
    Ruth Haffly wrote to Sean Dennis <=-

    I've carried albuterol with me for the past 30+ years; it's my
    "American Express". (G) Made the mistake of not having it on me once
    when we were in Berlin; I'd made arraingements with our younger
    daughter to meet me at the PX after she got out of school. We were in
    the shoe section; I think something in the tissue paper in the shoe box set me off for probably 15, maybe 20 minutes before it settled down.
    After that I started carrying an inhaler with me every time I went out--and still do.

    For me, it's my severe allergies that cause me to literally "lock up":
    ragweed is a great example. Another one that is much less common for me but still dangerous is mulberry trees in bloom. Grass is more of a skin
    reaction but freshly-mowed grass or hay will lock up my lungs like a sucker punch to the diaphragm (and yes, I -do- know what that feels like).

    The electric grill is better than no grill. We have no restrictions and have several grills. The little table top size gas grill gets used a
    lot as it's so convenient to set up, grill, then tear down.

    The once UDD mentioned a short while back from Amazon looks rather nice and
    I'd not mind having it hiding in a cupboard. The winters here are mild
    enough to where I could "grill" outside without issue.

    Interesting, how we, out of habit (long term indoctrination?) call some fruits vegetables. It'll probably never change most people but there
    will be some who will start using the correct terminology.

    One of my favorite saying is "Knowledge is knowing that a tomato is a fruit; wisdom is knowing not to add tomato to a fruit salad". I'm quantifying that with the varying ways that "fruit" is defined (for those that don't know: https://tinyurl.com/2ttfehkw [sciencealert.com).

    This looks good:

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

    Title: Grilled Chili Rellenos with Shrimp/low Fat
    Categories: Barbecue, Shrimp, Main dish, Tex-mex
    Yield: 4 Servings

    Tomato salsa:
    1 lg Tomato -- coarse chop
    1/4 c Onions -- chopped
    1 1/2 tb Jalapenos -- * see note
    1 tb Cilantro -- chopped
    1 tb White wine vinegar
    1 Garlic clove -- minced
    Rellenos:
    8 Chilies -- * see note
    1 lb Shrimp -- cooked/small
    1/4 c Green onions -- thin slice
    Sour cream

    Recipe by: Jo Merrill * for jalapenos in the salsa, use fresh or
    canned, seeded and finely chopped. Or use drained, seeded chipotle
    chiles in adobo sauce. * Use 8-12 large fresh mild green chiles such
    as Anaheim--6 or so inches long. or 8-12 fresh poblano chiles--3 to 5
    inches long. Salsa: in a bowl stir together the ingredients and
    refrigerate for at least 2 hours or overnight.

    Using a barbecue with a lid, place chiles on lightly greased grill 4-6
    inches above a solid bed of hot coals. Cook, uncovered, without
    turning, until chiles are blistered and slightly charred on one side.
    (2 or 3 minutes) Remove and peel off any blistered skin that will
    come off easily. Slit each chili lengthwise down cooked side. Scrape
    out seeds but leave chiles whole. In a bowl, mix shrimp and onions;
    fill chiles with this mixture. Place chilies, slit side up, on grill
    4-6 inches above a solid bed of coals. Cover barbecue and adjust
    vents as needed to maintain an even heat. Cook until shrimp mixture
    is hot to the touch (5-7 minutes). Serve chilies with salsa and sour
    cream. 4 main dish servings. Recipe from The Sunset All-Time Favorite
    Recipes book.

    Recipe By :

    From: Date:

    File
    ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

    MMMMM

    -- Sean

    ... I pulled a muscle digging for gold. Just a miner injury.
    ___ MultiMail/Linux v0.52

    --- Maximus/2 3.01
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)
  • From Sean Dennis@1:18/200 to Ruth Haffly on Saturday, July 16, 2022 14:36:10
    Ruth Haffly wrote to JIM WELLER <=-

    One recipe my mom got from her to be MIL (passed away before my folks
    got married) called for 5 cents worth of hartshorn. Mom never made the recipe as she had no idea of what hartshorn is (was?) and how it translated into 1950's and '60's prices.

    "Known as Hartshorn or Bakers Ammonia, predecessor to the more modern
    leavening agents baking soda and baking powder. It is a key ingredient in a holiday cookie recipe, Springerle. With a strong, pungent ammonia aroma, it
    is used when crushed as a smelling salt."

    From: https://www.oldtownspices.com/product/bakers-ammonia-hartshorn

    It was probably the savory spices like sage, maybe a bit of pepper,
    thyme and probably a ha'penny was the cost. Probably something like a 2 finger or 3 finger pinch, depending on the size of your fingers.

    Makes sense to me.

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

    Title: Chicken Lickin Good Pork Chops
    Categories: Meats
    Yield: 6 Servings

    6 Lean pork chops, 1-in thick
    1/2 c Flour
    1 tb Salt
    1 1/2 ts Dry mustard
    1/2 ts Garlic powder
    2 tb Oil
    1 c Chicken and rice soup

    Dredge pork chops in mixture of flour, salt, dry mustard and garlic
    powder. Brown in oil in large skillet. Place browned pork chops in
    CrockPot. Add can of soup. Cover and cook on low 6 to 8 hours.
    (High: 3 1/2 hours).

    MMMMM

    -- Sean

    ... A penny saved is a Congressional oversight.
    ___ MultiMail/Linux v0.52

    --- Maximus/2 3.01
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)
  • From JIM WELLER@1:135/392 to DAVE DRUM on Saturday, July 16, 2022 22:00:00
    Quoting Dave Drum to Jim Weller <=-

    coffee cake that calls for a 25 cent carton of sour
    cream. It's from 1962

    Visit a newspaper archives ... then parse the grocery adverts .... assuming you haven't trial & errored it to the proper amount already

    I simply looked ast the other recipes I alreadty had and looked at
    the flour to sourcream ratio.

    mixed spice, the pork kind not the sweet".

    As to what's in it .... research pork recipes from that era/region.

    I decided to go with pepper, mustard, allspice, sage and thyme

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

    Title: Melton Mowbray Pork Pie
    Categories: British, Pies, Veal, Pork, Casseroles
    Yield: 8 Servings

    2 lb Diced pork shoulder meat
    1/4 inch cubes
    1 ts Salt and pepper
    1/2 ts Ground sage or 2-3 leaves
    1 pn Each of dry mustard and
    Allspice
    1 Pork and veal bones
    2 Onions, chopped
    1 Bay leaf
    2 Or 3 sprigs of marjoram &
    Thyme
    8 oz Lard
    1 lb Flour
    2/3 c Milk mixed half and half w/
    Water
    1 Egg, lightly beaten

    Mix the meat, salt, pepper, herbs and spices and set aside. To
    make the stock, boil bones, onions, bay leaf, herbs salt and
    pepper in 4 cups of water for two hours or until the liquid is
    reduced to 2 1/3 cups. Cool, degrease and refrigerate until it
    starts to jell.

    To make the pastry, rub 2 oz of the lard into the flour mixed with
    a teaspoon of salt until it is the consistency of breadcrumbs.
    Boil the rest of the fat with the milk and water. Make a well in
    the mound of flour and while stirring with a wooden spoon, mix in
    the boiling liquid. Knead and leave to rest for 10 minutes.

    To make the casing or "coffyn", roll out three-quarters of the
    dough into a circle 3/4" thick. Flour the outside of the tin and
    stand it in the centre of the dough. Work the dough up the sides
    of the tin and then gently remove the tin leaving you with a pie
    casing. Fill it immediately with the meat mixture as it is likely
    to collapse. Roll out the remaining dough into a circle slightly
    larger than the diameter of the casing, to form the lid.

    Preheat the oven to 400F. Dampen the top edge of the pie and
    gently press on the lid. Crimp the edge. Make a hole in the centre
    of the lid and decorate it with pastry leaves. Place on a baking
    dish and bake in the preheated oven for 20 minutes and then reduce
    the heat to 300 degrees F and bake for 1 3/4 hours. If necessary
    place some aluminuim foil on the top to prevent burning.

    Remove from the oven and allow to cool completely. Pour the
    chilled stock through the hole in the lid and refrigerate. Serve
    Cold.

    From: Julie Bertholf

    MMMMM


    Cheers

    Jim


    ... Get your modem runnin'... head out on the I-way

    ___ Blue Wave/QWK v2.20
    --- Platinum Xpress/Win/WINServer v3.0pr5
    * Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)
  • From Dave Drum@1:3634/12 to Sean Dennis on Saturday, July 23, 2022 06:23:00
    Sean Dennis wrote to Dave Drum <=-

    My croaker calls that my "rescue" inhaler. It's a supplement to the
    twice daily Advair inhalation.

    Some good news: I saw my allergist today which took me off of all
    inhalers but the albuterol since my nasty cough disappeared after my stents were put in. I have to talk to my cardiologist this month to
    get his approval and see if I can be put on medication that is not a
    beta blocker but I may, in December, start up my allergy shots again.
    I had them 41 years ago and until recently, they did a wonderful job of keeping nearly all of my allergies at bay. My allergist just wants to make sure my heart can handle the stress of immunotherapy like that.

    I am very fortunate in that I have only two allergies - bananananas and
    wacky weed. And a very mild (some sneezing) one to tree pollen.

    Some years ago we had a toots (female but not, by any means, a "lady")
    who complained about the smell in the delivery trucks. One fine late
    fall day I got in my delivery truck and found ir festooned with hanging air fresheners, vent mounted air fresheners, scent canisters under the seats, etc. to the point where it made my eyes tear up.

    Definitely not a "lady" as a lady wouldn't do that.

    So, one one of my runs after I had binned all the stinkums I could find
    I nipped into a syupormarkup and bought a small wedge of limburger. As
    I was ending my shift and just before I ceded the vehicle to her I took the wrapper off the cheese and placed it under the seat in fromt of the heater vent.

    That reminds me of someone who had a grudge with someone else in my
    (field artillery) battery in the Army who smeared fresh dog doo all
    over the other person's HMMMV exhaust manifold.

    Too bad you didn't have some cat scat - that would have been even more effective at showing displeasure.

    Next morning my manager said "I'll never be able to prove it was you.
    But, don't do that again." Delivered with a big S.E.G. End of problem.

    I was interviewed by various superior officers and NCOs but I never
    gave up my secret. I just acted stupid--something that is in large
    supply in the Army evidently--and the real perp got an honorable
    discharge a few years later, heh.

    Blank looks have always been a speciality here. Like Sgt. Schultz from
    Hogan's Heroes "I know nothing". Bv)=

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

    Title: Chunky Cat Barf
    Categories: Five, Squash, Cheese
    Yield: 6 Servings

    1 lg Spaghetti Squash
    8 oz Cottage Cheese
    16 oz Mozzarella; grated
    8 oz Parmesan; grated
    1 qt Spaghetti sauce w/peppers

    Cook squash. Fork out insides into a giant cassarole
    dish. Add cottage cheese, half of the mozzarella and
    Parmesan, and marinara sauce. Mix it until it looks
    like its name.

    Top with remaining cheese. Bake @ 350ºF/175ºC for 45
    minutes.

    Note: You could substitute spaghetti noodles for the
    squash.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Chicken Tikka Masala is a British, not Indian dish.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Sean Dennis@1:18/200 to Dave Drum on Saturday, July 23, 2022 12:23:08
    Dave Drum wrote to Sean Dennis <=-

    I am very fortunate in that I have only two allergies - bananananas and wacky weed. And a very mild (some sneezing) one to tree pollen.

    I was tested in April for 77 different allergies. I was not allergic to
    cats, dogs, and dust mites (?) but everything else really flared up.

    Blank looks have always been a speciality here. Like Sgt. Schultz from Hogan's Heroes "I know nothing". Bv)=

    Yeah, dumb looks are still free.

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

    Title: Tofu Scramble Seasoning
    Categories: Seasonings, Tofu, Breakfast, Seandennis
    Yield: 2 Servings

    1 T Olive oil
    1 16 oz. block firm tofu
    2 T Nutritional yeast
    1/2 t Salt (or more to taste)
    1/4 t Turmeric
    1/4 t Garlic powder
    2 T Non-dairy milk, unsweetened
    - and unflavored

    Heat the olive oil in a pan over medium heat. Mash the block of tofu
    right in the pan with a potato masher or a fork. You can also
    crumble it into the pan with your hands. Cook, stirring frequently,
    for 3-4 minutes until the water from the tofu is mostly gone.

    Now add the nutritional yeast, salt, tumeric, and garlic powder.
    Cook and stir constantly for about 5 minutes.

    Pour the non-dairy milk into the pan and stir to mix. Serve
    immediately with sliced avocado, hot sauce, parsley, steamed kale,
    toast, or any other breakfast item.

    From https://www.noracooks.com/tofu-scramble/

    Converted to MM format by Sean Dennis (1:18/200) for the Fidonet
    COOKING echo.

    MMMMM

    -- Sean

    ... I told my carpenter not to carpet my steps. He gave me a blank stair.
    ___ MultiMail/Linux v0.52

    --- Maximus/2 3.01
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)
  • From Sean Dennis@1:18/200 to Ruth Haffly on Sunday, July 24, 2022 16:08:12
    Ruth Haffly wrote to Sean Dennis <=-

    My brothers used to get set off with ragweed every summer but it was
    more sneezing, watery eyes type reaction. I think they both outgrew it
    but don't know for sure.

    Something set me off in church and even with my albuterol inhaler and
    cough drops it was difficult.

    Not so much fun. It doesn't show on skin tests but animal (dog & cat
    the most common) dander sets me off. I kept it somewhat controlled when
    we had critters but am doing better without them. We get our "fuzz therapy" from various neighbor's pets. (G)

    There is now a medication you can give a dog or a cat that will cause it
    to produce less dander and supposedly makes it easier on those with
    dander allergies. When I had Felix, if I had someone coming over that
    had cat allergies, I'd meet them outside so they'd not have to suffer.

    Sounds good to me. Saw in your post to the other Ruth H. that you're
    off antibiotics--good. I've been on them 4 times (other than a couple 3 day bursts for dental cleanings, required with the artificial knee)
    since early February. Got a 5 day Z pack in VT but had to get a 10 day course once we got home a couple weeks later. I'm good now, just trying
    to avoid the need for them again.

    Oh, I am on minocycline for the next three months. No sun, of course.
    The timing is terrible for taking pills and I have yet to take a dose.
    In about an hour, I'll finally take one. The rest of my medical team
    doesn't understand why the infectious disease doctor keeps shoving
    antibiotics in me since my cultures are showing up negative. He's
    destroyed my gut flora though even with taking probiotics.

    Take out the cilantro and it's a "go' here. Last night Steve took me to our favorite seafood place in Raleigh for a one day after my birthday dinner. I had a seafood chowder for starters--very thick, loaded with seafood and a good bacony side note. Entree was shrimp and grits--presentation was in a bowl with a scoop of grits on the side,
    not very pretty but the taste was good. Coould have used some more
    shrimp; I only had 5. Steve started with a red pepper bisque, again
    very good. His entree was shrimp scampi--said it was lacking in lemon
    and garlic but he had 6 shrimp. His came with a couple of pieces of
    garlic bread, (mine could have used some) said it also had black pepper
    on it. We will be back, however, the food is good.

    That does sound good. I like cilantro; I seem to be in a minority with
    my friends and family in that respect.

    A recipe for chicken scampi I MM'd quite a while back:

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

    Title: Chicken Scampi
    Categories: Main dish, Chicken, Seandennis
    Yield: 4 Servings

    4 Boneless, skinless chicken
    --breasts
    1/2 t Salt
    1/8 t White pepper
    1/3 c Butter
    1 Onion, chopped
    4 Cloves garlic, minced
    2 T Lemon juice
    1/2 t Lemon peel
    2 T Chopped fresh parsley or
    --basil

    Prep time : 10 minutes
    Cook time : 10 minutes
    Total time: 20 minutes

    Sprinkle chicken with salt and pepper and cut into strips; set aside.

    In large skillet, melt butter over low heat. Add onion and garlic;
    cook until tender, about 5-7 minutes. Add chicken and increase heat
    to medium.

    Cook and stir until chicken is cooked through, about 4-6 minutes.
    Stir in lemon juice, lemon peel, and parsley and serve immediately
    over hot cooked rice or a rice pilaf.

    From:
    http://busycooks.about.com/od/chickenbreastrecipes/r/chickenscampi.htm

    MM'd by Sean Dennis on 25 October 2014.

    MMMMM

    -- Sean

    ... Programming Department: mistakes made while you wait.
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)
  • From Ruth Haffly@1:396/45.28 to Sean Dennis on Monday, July 25, 2022 14:21:06
    Hi Sean,

    My brothers used to get set off with ragweed every summer but it was
    more sneezing, watery eyes type reaction. I think they both outgrew it

    Something set me off in church and even with my albuterol inhaler and cough drops it was difficult.

    I know the feeling, I've had it happen more than I'd like to think
    about. Worse times the past few months have been at night so I keep the albuterol on the nightstand by my bed.

    Not so much fun. It doesn't show on skin tests but animal (dog & cat
    the most common) dander sets me off. I kept it somewhat controlled when
    we had critters but am doing better without them. We get our "fuzz therapy" from various neighbor's pets. (G)

    There is now a medication you can give a dog or a cat that will cause
    it to produce less dander and supposedly makes it easier on those with

    Much as I would like a cat or dog (or both), with our "get up and go"
    lifestyle a pet wouldn't work out.

    dander allergies. When I had Felix, if I had someone coming over that
    had cat allergies, I'd meet them outside so they'd not have to suffer.

    I can keep it somewhat under control but a lot of it now is based on
    short term exposure. Also, if a cat is bathed (yes, I've a friend that
    did that regularly to her cats), I can be around that cat (or cats)
    longer than an unbathed one.


    Sounds good to me. Saw in your post to the other Ruth H. that you're
    off antibiotics--good. I've been on them 4 times (other than a couple 3 day bursts for dental cleanings, required with the artificial knee)
    since early February. Got a 5 day Z pack in VT but had to get a 10 day course once we got home a couple weeks later. I'm good now, just trying
    to avoid the need for them again.

    Oh, I am on minocycline for the next three months. No sun, of course.
    The timing is terrible for taking pills and I have yet to take a dose.
    In about an hour, I'll finally take one. The rest of my medical team doesn't understand why the infectious disease doctor keeps shoving antibiotics in me since my cultures are showing up negative. He's destroyed my gut flora though even with taking probiotics.

    Doesn't sound like fun; he needs to co-ordinate better with the rest of
    your team. Have you tried eating yogurt with active culture? That may
    help you some; worth a try anyways.


    Take out the cilantro and it's a "go' here. Last night Steve took me to our favorite seafood place in Raleigh for a one day after my birthday dinner. I had a seafood chowder for starters--very thick, loaded with seafood and a good bacony side note. Entree was shrimp and grits--presentation was in a bowl with a scoop of grits on the side,
    not very pretty but the taste was good. Coould have used some more
    shrimp; I only had 5. Steve started with a red pepper bisque, again
    very good. His entree was shrimp scampi--said it was lacking in lemon
    and garlic but he had 6 shrimp. His came with a couple of pieces of
    garlic bread, (mine could have used some) said it also had black pepper
    on it. We will be back, however, the food is good.

    That does sound good. I like cilantro; I seem to be in a minority
    with my friends and family in that respect.

    I can take it up to a point but that point seems to be closer and closer
    to "not at all" the more I have it.


    A recipe for chicken scampi I MM'd quite a while back:


    Title: Chicken Scampi
    Categories: Main dish, Chicken, Seandennis
    Yield: 4 Servings

    Interesting; I'll have to try something on that sort when we want scampi
    but don't have any shrimp in the freezer.

    ---
    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)
  • From Sean Dennis@1:18/200 to Ruth Haffly on Tuesday, July 26, 2022 21:22:26
    Hello, Ruth!

    Replying to a message of Ruth Haffly to Sean Dennis:

    I know the feeling, I've had it happen more than I'd like to think
    about. Worse times the past few months have been at night so I keep
    the albuterol on the nightstand by my bed.

    I'm doing that as well as having cough drops by my bed.

    Doesn't sound like fun; he needs to co-ordinate better with the rest
    of your team. Have you tried eating yogurt with active culture? That
    may help you some; worth a try anyways.

    On a second antibiotic and yes, lots of yogurt. Not helping a lot.

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

    Title: Crockpot Italian Vegetable Soup
    Categories: Italian, Soups/stews, Crock pot
    Yield: 4 Servings

    1 cn Corn
    1 cn Italian zucchini squash
    1 (16 oz.) can tomatoes
    1 (8 oz.) can tomato sauce
    Diced
    lb Hamburger
    2 tb Oregano leaves
    Pinch basil leaves
    Couple shakes garlic salt
    3 Bay
    Potatoes
    Leaves

    Brown hamburger. Drain well. Add all ingredients in crock pot. Cook
    on low 6- 8 hours. Recipe doubles nicely for family serving. Recipe
    By :

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

    MMMMM

    --Sean

    --- FleetStreet 1.27.1
    * Origin: Outpost BBS Local Console * bbs.outpostbbs.net:10123 (1:18/200)
  • From Ruth Haffly@1:396/45.28 to Sean Dennis on Wednesday, July 27, 2022 14:10:04
    Hi Sean,


    I know the feeling, I've had it happen more than I'd like to think
    about. Worse times the past few months have been at night so I keep
    the albuterol on the nightstand by my bed.

    I'm doing that as well as having cough drops by my bed.

    Mine are in the bathroom that's part of the master bedroom "suite". Not
    that far away. I've been using an all natural one, Larabee's brand. They
    taste good. (G)


    Doesn't sound like fun; he needs to co-ordinate better with the rest
    of your team. Have you tried eating yogurt with active culture? That
    may help you some; worth a try anyways.

    On a second antibiotic and yes, lots of yogurt. Not helping a lot.

    Not a good time then. I had a bit of a side reaction to the second round
    of antibiotics but it only lasted a day or so. It was listed as as a
    common side effect, nothing to be concerned about for the relativly
    short duration. Had it gone on longer, I would have been concerned but
    it didn't. As far as yogurt goes, it's a staple in our fridge. We've
    been buying the Wegman's brand when home, Oikos Triple Zero when
    travelling. They're very similar in taste but Wegman's has more of a
    variety in flavors.

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


    ... Get shopping while the gettin' is good!!!

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Sean Dennis@1:18/200 to Ruth Haffly on Thursday, July 28, 2022 18:01:10
    Ruth Haffly wrote to Sean Dennis <=-

    Not a good time then. I had a bit of a side reaction to the second
    round of antibiotics but it only lasted a day or so. It was listed as
    as a common side effect, nothing to be concerned about for the
    relativly short duration. Had it gone on longer, I would have been concerned but it didn't. As far as yogurt goes, it's a staple in our fridge. We've been buying the Wegman's brand when home, Oikos Triple
    Zero when travelling. They're very similar in taste but Wegman's has
    more of a variety in flavors.

    I'm on a two-week course of Augmentin and three months of
    minocycline. The Augmentin causes tummy trouble but the minocycline
    will cause me to burn alive if I am out in the sun too much. Not
    fun.

    Found a peanut butter cookie recipe consisting of 1 cup of peanut
    butter, 1 cup of sugar, and 1 egg. Going to try it soon.

    -- Sean


    ... Okay, who put a "stop payment" on my reality check?
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)
  • From Dave Drum@1:3634/12 to Sean Dennis on Friday, July 29, 2022 05:16:00
    Sean Dennis wrote to Ruth Haffly <=-

    Ruth Haffly wrote to Sean Dennis <=-

    Not a good time then. I had a bit of a side reaction to the second
    round of antibiotics but it only lasted a day or so. It was listed as
    as a common side effect, nothing to be concerned about for the
    relativly short duration. Had it gone on longer, I would have been concerned but it didn't. As far as yogurt goes, it's a staple in our fridge. We've been buying the Wegman's brand when home, Oikos Triple
    Zero when travelling. They're very similar in taste but Wegman's has
    more of a variety in flavors.

    I'm on a two-week course of Augmentin and three months of
    minocycline. The Augmentin causes tummy trouble but the minocycline
    will cause me to burn alive if I am out in the sun too much. Not
    fun.

    When I get hit with longish courses of antibiotics I seem to always get
    the antibiotic diarrhea and have to eats lots of live culture yoghurt
    as well as hit the Koapectate jug.

    Found a peanut butter cookie recipe consisting of 1 cup of peanut
    butter, 1 cup of sugar, and 1 egg. Going to try it soon.

    At firdst glance that seemed counter-intuitive. So, I scuuried off to
    my Bing search engine where I found this ..... which is counter-intuitive
    as well, seeing that it comes from a famous company that makes its living selling flour. Bv)=

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

    Title: Flourless Peanut Butter Chocolate Chip Cookies
    Categories: Cookies, Nuts, Desserts, Chocolate
    Yield: 18 cookies

    1 c (270g) peanut butter; smooth
    - or crunchy
    3/4 c (161g) brown sugar; light or
    - dark, packed
    1/2 ts Baking soda
    pn Salt
    1 lg Egg
    1 ts Vanilla extract
    1/2 c (85g) chocolate chips

    Set your oven @ 350ºF/175ºC.

    Beat the peanut butter, sugar, baking soda, and salt
    at medium speed of your mixer, until well-blended.

    Add the egg and vanilla, and blend on low-medium speed
    until incorporated.

    Stir in the chocolate chips.

    Scoop the dough by the tablespoonful onto a parchment-
    lined baking sheet (a tablespoon cookie scoop is best
    for this job) and push the top of the dough to flatten
    just slightly.

    Bake the cookies for 8 to 10 minutes. Remove them from
    the oven, and cool right on the pan. The tops should be
    slightly crinkled and you will want to pull them BEFORE
    they begin to brown on the edges.

    Yield: 18 cookies

    NOTE: This recipe doesn't work as well with natural
    peanut butter as with standard store-bought. The result,
    when tested, was a drier, more crumbly cookie.

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

    Uncle Dirty Dave's Archives

    MMMMM

    ... A stoic brings the baby; a cynic is where you wash it.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Sean Dennis@1:18/200 to Dave Drum on Friday, July 29, 2022 17:15:08
    Dave Drum wrote to Sean Dennis <=-

    When I get hit with longish courses of antibiotics I seem to always get the antibiotic diarrhea and have to eats lots of live culture yoghurt
    as well as hit the Koapectate jug.

    Yep, that's me except I use Immodium. Going to try to get some strong probiotics soon to help.

    At firdst glance that seemed counter-intuitive. So, I scuuried off to
    my Bing search engine where I found this ..... which is
    counter-intuitive as well, seeing that it comes from a famous company
    that makes its living selling flour. Bv)=

    Gotta play to your enemies, right?

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

    Title: Cheddar Chili Cheesecake
    Categories: Entertain, Appetizers, Cheese
    Yield: 12 servings

    1 1/2 tb Butter (for pan)
    1/4 c Fine breadcrumbs, toasted
    1/4 c Finely grated ched. cheese
    6 oz Thinly sliced ham
    1 1/2 lb Cream cheese, room temp.
    3/4 lb Sharp cheddar, grated
    1 c Cottage cheese
    3/4 c Chopped green onion
    4 Eggs
    3 tb Jalapeno pepper*
    2 tb Milk
    1 Garlic clove, halved

    *seeded and finely chopped Preheat oven to 325. Butter 9" springform
    pan. Mix breadcrumbs and 1/4 cup cheddar. Sprinkle mixture into pan,
    turning to coat. Refrigerate. Dice about half of ham; reserve
    remaining slices. Mix diced ham with remaining ingredients in blender
    or processor until smooth. Pour slightly more than half of filling
    into prepared pan. Top with reserved ham slices in even layer. Cover
    with remaining filling. Set pan on baking sheet. Bake 1 1/4 hours.
    Turn oven off and cool cheesecake about 1 hour with door ajar.
    Transfer cheesecake to rack. Remove sides of pan. Cool to room
    temperature before serving. (Bon Appetit, July 1983)

    MMMMM

    -- Sean

    ... Don't hit me, Mr. Moderator...I'll go back on topic...I swear!
    ___ MultiMail/Linux v0.52

    --- Maximus/2 3.01
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)
  • From Dave Drum@1:18/200 to Sean Dennis on Saturday, July 30, 2022 05:21:04
    Sean Dennis wrote to Dave Drum <=-

    When I get hit with longish courses of antibiotics I seem to always get the antibiotic diarrhea and have to eats lots of live culture yoghurt
    as well as hit the Koapectate jug.

    Yep, that's me except I use Immodium. Going to try to get some strong probiotics soon to help.

    At firdst glance that seemed counter-intuitive. So, I scuuried off to
    my Bing search engine where I found this ..... which is
    counter-intuitive as well, seeing that it comes from a famous company
    that makes its living selling flour. Bv)=

    Gotta play to your enemies, right?

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

    Title: Cheddar Chili Cheesecake
    Categories: Entertain, Appetizers, Cheese
    Yield: 12 servings

    temperature before serving. (Bon Appetit, July 1983)

    MMMMM

    I was going to save that recipe - but I decided I'd go to the Epicurious
    web site and grab it there. Hmmmmmmm ... no luck. I parsed through all
    of their cheesecake recipes and didn't find anything even close. So I
    searched the web on the title and found it at https://recipes.fandom.com

    Here's another savoury cheesecake - from Bon Ap. - that I had in my
    voluminous files.

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

    Title: Roquefort Cheesecake
    Categories: Cheese, Desserts, Pork, Dairy, Vegetables
    Yield: 12 Servings

    1 1/2 tb Butter; for pan
    1/2 c Breadcrumbs; toasted
    1/4 c Fresh grated Parmesan
    1/2 lb Sliced bacon
    1 md Onion; minced
    1 3/4 lb Cream cheese; room temp.
    1/2 lb Roquefort cheese
    4 lg Eggs
    1/3 c Whipping cream
    1/2 ts Salt
    2 (to 3)drops hot pepper sauce

    Set oven to 325+|F/165+|C.

    Butter 9" springform pan. Mix breadcrumbs and Parmesan.
    Sprinkle mixture in pan, turning to coat. Refrigerate.

    Fry bacon in heavy medium skillet until crisp. Remove
    from pan using tongs and drain on paper towel. Pour off
    all but about 1 T bacon fat from skillet. Add onion.
    Cover and cook over low heat until translucent, stirring
    occasionally, about 10 minutes.

    Crumble bacon. Mix cream cheese and Roquefort in blender
    or processor until smooth. Add eggs, cream, salt and
    pepper sauce and process until smooth. Blend in bacon and
    onion; filling should retain some texture.

    Pour into prepared pan. Set pan in roasting pan. Add
    enough hot water to come halfway up sides of springofrm.
    Bake 1 hour and 20 minutes. Turn oven off and cool
    cheesecake about 1 hour with door ajar. Transfer to rack.

    Cool to room temp. before removing from pan and serving.

    MAKES: 12 servings

    Bon Appetit | July 1983

    Format by Dave Drum; January 30, 2018

    Uncle Dirty Dave's Archives

    MMMMM

    ... I added chilli spice/powder; that's what makes it Mexican.
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)
  • From Ruth Haffly@1:396/45.28 to Sean Dennis on Friday, July 29, 2022 13:24:25
    Hi Sean,

    concerned but it didn't. As far as yogurt goes, it's a staple in our fridge. We've been buying the Wegman's brand when home, Oikos Triple
    Zero when travelling. They're very similar in taste but Wegman's has
    more of a variety in flavors.

    I'm on a two-week course of Augmentin and three months of
    minocycline. The Augmentin causes tummy trouble but the minocycline
    will cause me to burn alive if I am out in the sun too much. Not
    fun.

    No, it's not fun as it's hard to avoid sun unless you do the hermit
    thing and live in a cave. (G) Kinda hard these days so you just have to
    cover up from head to toe when you go outside.


    Found a peanut butter cookie recipe consisting of 1 cup of peanut
    butter, 1 cup of sugar, and 1 egg. Going to try it soon.

    I've seen that one before but since I don't do peanut butter, I've never
    tried it.

    ---
    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)
  • From Sean Dennis@1:18/200 to Dave Drum on Saturday, July 30, 2022 13:12:08
    Dave Drum wrote to Sean Dennis <=-

    I was going to save that recipe - but I decided I'd go to the
    Epicurious web site and grab it there. Hmmmmmmm ... no luck. I parsed through all of their cheesecake recipes and didn't find anything even close. So I searched the web on the title and found it at https://recipes.fandom.com

    Are they same?

    Title: Roquefort Cheesecake

    Another savory one:

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

    Title: Crab Cheesecake
    Categories: Appetizers, Seafood, Cheesecakes
    Yield: 12 Servings

    1 c Crackers, crushed
    3 tb Butter, melted
    1 lb Cream cheese, softened
    3 Eggs
    1/4 c Sour cream
    1 ts Lemon juice, fresh
    2 ts Onion, grated
    1/4 ts Old Bay seasoning
    2 dr Tabasco sauce
    1 ds Ground pepper, fresh
    1 c Lump crabmeat, canned
    1/2 c Sour cream

    Preheat the oven to 350 degrees. Mix together the crackers and butter
    and use the mixture to line a 9 inch springform pan. Bake for about
    10 minutes. Set aside to cool. Reduce the oven to 325 degrees. With
    an electric mixer, beat together until fluffy the cream cheese, eggs,
    and 1/2 cup sour cream. Add the lemon juice, onion, Old Bay
    seasoning, Tabasco, and black pepper. Stir in the crabmeat and mix
    well. Pour into the cooled crust and bake 50 minutes until the cake
    sets. Remove from the oven. Run a knife around the edge of the cake,
    loosening it from the pan. Cool on a wire rack. Remove the sides of
    the pan. Spread the cake with the sour cream.

    Per serving: 299 Calories; 23g Fat (67% calories from fat); 8g
    Protein; 16g Carbohydrate; 109mg Cholesterol; 461mg Sodium

    Recipe by: The Travelin' Gourmet

    Posted to FOODWINE Digest 16 Feb 97 by Betsy Burtis
    <ebburtis@IX.NETCOM.COM> on Feb 17, 1997.

    MMMMM

    -- Sean

    ... A verbal contract isn't worth the paper it's written on.
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)
  • From Sean Dennis@1:18/200 to Ruth Haffly on Saturday, July 30, 2022 13:16:10
    Ruth Haffly wrote to Sean Dennis <=-

    No, it's not fun as it's hard to avoid sun unless you do the hermit
    thing and live in a cave. (G) Kinda hard these days so you just have to cover up from head to toe when you go outside.

    I went to Dollar General yesterday and my skin did hurt a bit when I
    got back when but I was okay later.

    I've seen that one before but since I don't do peanut butter, I've
    never tried it.

    I love peanut butter but I know it's not something everyone likes.

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

    Title: Creamy Orange Cheesecake
    Categories: Desserts, Entertain
    Yield: 12 Servings

    1 1/2 c Graham Cracker Crumbs (about
    -8 oz)
    3 tb Unsweetened Dutch-processed
    -cocoa
    3 tb Sugar
    4 tb Vegetable Oil
    24 oz Cottage cheese, nonfat (2
    -1/2 Cups)
    8 oz Cream Cheese, reduced-fat
    4 oz Cream Cheese, nonfat (1/2 c)
    12 oz Sour Cream, nonfat (1 1/2c)
    1 1/2 c Sugar
    1/2 c Orange juice concentrate,
    -thawed
    1/3 c Nonfat dry milk powder
    2 lg Eggs
    3 lg Egg Whites
    2 ts Vanilla extract
    1/4 ts Salt
    Orange slices

    1. Preheat the oven to 300++ . Coat a 9" springform pan with nonstick
    cooking spray. In a medium bowl stir together the crumbs, cocoa and
    sugar. Stir in the oil thoroughly. Reserve 1 T of the crust mixture
    for garnish, if desired. Press the crust onto the bottom and 2" up
    the sides of the springform. Set aside. 2. Puree the cottage cheese,
    cream cheese, and sour cream in a food processor until very smooth.
    Transfer the cheese mixture to a large mixing bowl. Add the sugar,
    orange juice concentrate, milk powder, eggs, egg whites, vanilla and
    salt and combine thoroughly. Pour the filling into the prepared pan
    and bake for 1 hour and 15 minutes. When it is done, the cake will be
    puffed and the center will be slightly jiggly. DO NOT OVERBAKE!!! 3.
    Set the cake on a rack to cool for 1 hour. Cover tightly and
    refrigerate for at least 4 hours. To remove the cheesecake from the
    pan, first run a thin knife around the edge. Loosen clasp and lift
    away sides. Use a sharp, wet knife to cut the cake. Wipe the knife
    clean and then wet it again before cutting each slice, if necessary.

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

    MMMMM

    -- Sean

    ... Give a fish a man and he'll eat for weeks!
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)
  • From Sean Dennis@1:18/200 to Dave Drum on Sunday, July 31, 2022 11:53:08
    Dave Drum wrote to Sean Dennis <=-

    Looks decent. You could also use Krab and no one but you would know.

    And a lot cheaper.

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

    Title: Garlic Cheesecake
    Categories: Famous eate, 1, Cheesecakes, Appetizers
    Yield: 12 Servings

    MMMMM---------------------------CRUST--------------------------------
    1 1/2 c Dry bread crumbs, seasoned
    1/4 c Butter, melted
    1/4 c White wine

    MMMMM--------------------------FILLING-------------------------------
    1 lb Cream cheese, softened
    3 lg Eggs
    1/2 c Fresh garlic, chopped
    1/4 c Flour
    2 tb Whipping cream
    1 ts Lemon pepper

    MMMMM--------------------------TOPPING-------------------------------
    1 c Sour cream
    1 tb Fresh garlic, chopped

    CRUST Preheat oven to 325 degrees. Grease a 9 inch springform pan.
    Combine the bread crumbs, butter, and wine in a medium bowl. Pour the
    crumb mixture into the prepared pan and pat the crumbs on the bottom
    and up the sides. Set aside. FILLING Beat cream cheese in the large
    bowl of your electric mixer. Add eggs, one at a time, mixing
    thoroughly after each addition. Add the garlic, flour, cream and
    pepper. Continue mixing until well blended. Pour the cheesecake
    filling into the prepared crust and bake until golden and firm, about
    40 minutes. TOPPING Combine the sour cream and garlic. Set aside.
    When the cheesecake is done, remove it from the oven and let it sit
    for 5 minutes. Spread the sour cream mixture over the cake and let it
    cool. Refrigerate for at least 2 hours.

    Recipe by: The Breadline Cafe Posted to TNT - Prodigy's Recipe
    Exchange Newsletter by mollywalsh@juno.com (Molly Walsh) on Apr 19,
    1997

    MMMMM

    -- Sean

    ... You get the most of what you need the least.
    ___ MultiMail/Linux v0.52

    --- Maximus/2 3.01
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)
  • From Dave Drum@1:3634/12 to Sean Dennis on Sunday, July 31, 2022 06:22:00
    Sean Dennis wrote to Dave Drum <=-

    Dave Drum wrote to Sean Dennis <=-

    I was going to save that recipe - but I decided I'd go to the
    Epicurious web site and grab it there. Hmmmmmmm ... no luck. I parsed through all of their cheesecake recipes and didn't find anything even close. So I searched the web on the title and found it at https://recipes.fandom.com

    Are they same?

    Except for the credit line. Posted below

    Title: Roquefort Cheesecake

    Another savory one:

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

    Title: Crab Cheesecake
    Categories: Appetizers, Seafood, Cheesecakes
    Yield: 12 Servings

    Looks decent. You could also use Krab and no one but you would know.

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

    Title: Cheddar-Chile Cheesecake
    Categories: Cheese, Chilies, Breads, Vegetables, Pork
    Yield: 12 servings

    1 1/2 tb Butter; for pan
    1/4 c Toasted fine breadcrumbs
    1/4 c Fine grated cheddar cheese
    6 oz Thin sliced ham
    1 1/2 lb Cream cheese,; room temp
    12 OZ Sharp cheddar; grated
    1 c Cottage cheese
    3/4 c Chopped green onion
    4 lg Eggs
    3 tb Jalapeno; stemmed, seeded,
    - fine chopped
    2 tb Milk
    1 cl Garlic; halved

    Set oven @ 325ºF/165ºC.

    Butter a 9" spring-form pan.

    Mix breadcrumbs and 1/4 cup cheddar. Sprinkle mixture
    into pan, turning to coat. Refrigerate.

    Dice about half of ham; reserve remaining slices.

    Mix diced ham w/remaining ingredients in blender or
    processor until smooth.

    Pour slightly more than half of filling into your
    prepared pan.

    Top with reserved ham slices in even layer.

    Cover with remaining filling. Set pan on baking sheet.

    Bake 1 1/4 hours. Turn oven off and cool cheesecake for
    about 1 hour with door ajar.

    Transfer cheesecake to rack and remove sides of pan.

    Cool to room temperature before serving.

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

    Uncle Dirty Dave's Archives

    MMMMM

    ... 350 cubic inch V8? That's an enormous can of vegetable juice!
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:18/200 to Sean Dennis on Monday, August 01, 2022 05:40:02
    Sean Dennis wrote to Dave Drum <=-

    Looks decent. You could also use Krab and no one but you would know.

    And a lot cheaper.

    Last time I bought real crab in a store was 20 some years ago at Odd/Big
    Lots where they had it @ U$1/6.5 oz can. I cleaned the shelf. Truth to
    tell - it wasn't all that much better than surimi for all that it was
    the "Real McCoy". Last time I bought crab in a restaurant was at the Red Lobster. They had an AYCE deal and I ate a lot. Bv)= The ratio of shell
    to flesh was definitely in favour of the shells. And it was a lot of
    work.

    My best experience with crab was at the Seattle Picnic hosted by Hap
    Newsome. He had scored some fresh-off-the-boat Dungeness crab and we
    set up a pot of boiling water there on Puget Sound and ate the critters
    fresh from the Jacuzzi. The gulls got the leftovers. Sweeeeeet!!!!

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

    Title: Black Pepper Dungeness Crab
    Categories: Seafood, Marinades
    Yield: 4 Servings

    1 tb Chopped fresh cilantro
    1 1/2 tb Fine chopped garlic
    1/3 c Minced green onions
    1 ts Minced ginger
    3/4 c Soy sauce
    1/2 c Honey
    3 Cooked Dungeness crabs;
    - cleaned, cracked
    1/4 c Peppercorns
    3 tb Oil

    Start with live crabs. Kill 3 (5 1/4 to 6 lb. total), and
    clean and crack them. Marinate pieces (step 1), then lift
    out and add to hot oil (step 3), cover, and stir often for 5
    minutes. Add marinade and 1 1/2 tablespoons pepper to pan
    and stir often until crab shells are bright red, about 5
    minutes more. Serve with steamed white rice.

    In a large bowl, combine cilantro, garlic, onions, ginger,
    soy, and honey. Add crab pieces. Cover and chill 15 minutes
    to 1 hour, turning crab often.

    Coarsely grind pepper in a coffee grinder or crush with a
    rolling pin.

    Pour oil into a 14" wok or 6 to 8 qt pan over medium-high
    heat. Pour crab, marinade, and 1 1/2 tablespoons pepper into
    wok. Stir often until crab is steaming hot, about 5 minutes.

    Sprinkle remaining pepper over crab and mix well. Ladle crab
    and juices into bowls.

    Yield: Makes 4 servings

    From: Sunset, SEPTEMBER 1998

    Uncle Dirty Dave's Archives

    MMMMM

    ... Kale: the so-hip-it-hurts veggie.
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)
  • From Ruth Haffly@1:396/45.28 to Sean Dennis on Sunday, July 31, 2022 16:57:14
    Hi Sean,


    No, it's not fun as it's hard to avoid sun unless you do the hermit
    thing and live in a cave. (G) Kinda hard these days so you just have to cover up from head to toe when you go outside.

    I went to Dollar General yesterday and my skin did hurt a bit when I
    got back when but I was okay later.

    Sounds like you didn't do much damage.


    I've seen that one before but since I don't do peanut butter, I've
    never tried it.

    I love peanut butter but I know it's not something everyone likes.

    With 5 kids, my parents economised big time on school lunches. The
    majority of the time it was (smooth) pb with cheap jelly (not jam) on
    white bread. Before sandwich bags were invented, my mom would put a
    cookie on top of the sandwich and wrap it in wax paper. By lunch time,
    the cookie had absorbed moisture from the bread and was soggy; the
    sandwich had a big stale spot in the middle from the cookie. Turned me
    off from pb&j by the time I hit first grade but had to endure it until
    senior year when I got to buy lunch. By the time I got to high school,
    sandwich bags had come out so mom would fold in the flap, then put the
    cookie on top of that. Didn't make a whole lot of difference as usually
    the cookie overlapped the flap enough to soak up moisture from the
    bread.

    ---
    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)
  • From Sean Dennis@1:18/200 to Ruth Haffly on Monday, August 01, 2022 12:40:02
    Ruth Haffly wrote to Sean Dennis <=-

    Sounds like you didn't do much damage.

    Thankfully not.

    Turned me off from pb&j by the time I hit first grade but had to endure it
    until
    senior year when I got to buy lunch.

    I can definitely understand that. That's similar to why my mom cannot stand cheese, especially Velveeta and the like as her mom put cheese on
    -everything- and my mom got disgusted.

    On another note, my mother and I share some tastes that no one else in our family likes: licorice (the real stuff), ginger snaps, and cilantro. I love eggnog but I am the only one in the family that does; the smell of eggnog nauseates my stepfather. Yet he loves buttermilk and I cannot stand it.

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

    Title: Ginger Bars
    Categories: Desserts, Breakfast, Biscuits
    Yield: 16 Servings

    1 c Whole-wheat flour
    1/4 c Sugar
    1/4 ts Baking soda
    3 tb Coarsely chopped ginger,
    -crystallized
    1/4 c Nonfat milk
    1/4 c Molasses
    2 lg Egg whites

    In a large bowl, stir together flour, sugar, soda, and crystallized
    ginger. Add milk, molasses, and egg whites; beat until smoothly
    blended.

    Spread batter evenly in a nonstick (or lightly oiled regular) 8"
    square pan.

    Bake in a 350'F. oven until cake begins to pull from pan sides and
    springs back when lightly toughed in center, 20-25 minutes. Serve
    warm or cool, cut into about 2" squares. Store as directed, preceding.

    Per piece: 64 calories; 1.6 grams protein; 0.1 grams fat; (0 grams
    saturated fat); 15 grams carbohydrates; 37 milligrams sodium; 0.1
    milligrams cholesterol.

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

    MMMMM

    -- Sean

    ... If at first you don't succeed, destroy all evidence that you tried.
    ___ MultiMail/Linux v0.52

    --- Maximus/2 3.01
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)
  • From Sean Dennis@1:18/200 to Dave Drum on Monday, August 01, 2022 18:15:06
    Dave Drum wrote to Sean Dennis <=-

    My best experience with crab was at the Seattle Picnic hosted by Hap Newsome. He had scored some fresh-off-the-boat Dungeness crab and we
    set up a pot of boiling water there on Puget Sound and ate the critters fresh from the Jacuzzi. The gulls got the leftovers. Sweeeeeet!!!!

    Nice! I don't think I've ever had real crab, just the fake stuff. One of these days. I do love lobster, shrimp...seafood in general.

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

    Title: Country Captain Chicken Breasts
    Categories: Chicken, Crockpot, Seafood
    Yield: 6 Servings

    2 md Granny Smith apples
    1 sm Onion; finely chopped
    1 sm Green bell pepper; finely
    -chopped
    3 Cloves garlic; minced
    2 tb Dried currants
    1 tb Curry powder
    1 ts Ground ginger
    1/4 ts Ground red pepper
    1 cn Diced tomatoes; (about 14
    -1/4 oz)
    6 sm Boned and skinned chicken
    -breast halves; (about 1 3/4
    -lbs. total)
    1/2 c Chicken broth
    1 c Long-grain white rice
    1 lb Large raw shrimp; shelled
    -and deveined
    1/3 c Slivered almonds
    Salt
    Chopped parsley

    Quarter, core and dice unpeeled apples. In a 4-quart or larger
    electric slow cooker, combine apples, onion, bell pepper, garlic,
    currants, curry powder, ginger, and red pepper; stir in tomatoes.
    Rinse chicken and pat dry; then arrange, overlapping pieces slightly
    on top of tomato mixture. Pour in broth. Cover and cook at low
    setting until chicken is very tender when pierced (6 to 7 hours).
    Carefully lift chicken to a warm plate, cover lightly, and keep warm
    in a 200 deg oven. Stir rice into cooking liquid. Increase cooker
    heat setting to high; cover and cook, stirring once or twice, until
    rice is almost tender to bite (30 to 35 minutes). Stir in shrimp,
    cover and cook until shrimp are opaque in center; cut to test (about
    10 more minutes). Meanwhile, toast almonds in a small nonstick frying
    pan over medium heat until golden brown (5 to 8 minutes), stirring
    occasionally. Set aside. To serve, season rice mixture to taste with
    salt. Mound in a warm serving dish; arrange chicken on top. Sprinkle
    with parsley and almonds. Makes 6 servings.

    Recipe by: Sunset Crockery Cookbook

    Posted to MC-Recipe Digest V1 #951 by MAMacR <MAMacR@aol.com> on Dec
    9, 1997

    MMMMM

    -- Sean

    ... Why is "abbreviated" such a long word?
    ___ MultiMail/Linux v0.52

    --- Maximus/2 3.01
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)
  • From Ruth Haffly@1:396/45.28 to Sean Dennis on Tuesday, August 02, 2022 13:45:26
    Hi Sean,


    Sounds like you didn't do much damage.

    Thankfully not.

    My parents used to rub us with cider vinegar when we got sunburned.
    Don't know which was worse, the burn or smelling like vinegar. (G)

    Turned me off from pb&j by the time I hit first grade but had to endure it
    until
    senior year when I got to buy lunch.

    I can definitely understand that. That's similar to why my mom cannot stand cheese, especially Velveeta and the like as her mom put cheese
    on
    -everything- and my mom got disgusted.

    My mom used the American cheese slices for sandwiches, sometimes just
    the cheese, bread and butter or mustard, never even bologna and and
    cheese. For mac & cheese or cheese to go with apple pie, she used sharp cheddar.

    On another note, my mother and I share some tastes that no one else in
    our family likes: licorice (the real stuff), ginger snaps, and
    cilantro. I love eggnog but I am the only one in the family that
    does; the smell of eggnog nauseates my stepfather. Yet he loves buttermilk and I cannot stand it.

    I like licorice and cilantro in small amounts but ginger snaps and egg
    nog in much larger quantities. (They go well together.) Buttermilk is
    good for baking but I'd just as soon not drink it. (G)

    Title: Ginger Bars
    Categories: Desserts, Breakfast, Biscuits
    Yield: 16 Servings

    1 c Whole-wheat flour
    1/4 c Sugar
    1/4 ts Baking soda
    3 tb Coarsely chopped ginger,
    -crystallized
    1/4 c Nonfat milk
    1/4 c Molasses
    2 lg Egg whites

    Looks good, and easy enough after you separate the eggs. (G)

    ---
    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)