On 07-23-22 06:17, Dave Drum <=-
spoke to Dale Shipp about Wine was:Fish <=-

Not sure what you would substitute for the sherry.
But, I expect that you know:-}}

Is Sean a teetotaler? I thought that was the Hafflys.

Even more so than the Hafflys. He is Mormon, and it is one of several
things that are forbidden by that religion. The Hafflys are a flavor
of Southern Baptists and that religion discourages alcohol, but it is
allowed in moderation (except when Steve was in Seminary).


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

Title: Slow Cooker French Onion Soup
Categories: East, Tested
Yield: 4 Servings

2 lb Valdaila onions
1/4 c BUTTER
1 tb Sugar
ds Salt / pepper to taste
4 c Beef broth
1 tb SHERRY
1/4 ts Garlic powder

MMMMM----- garnish -------
Garnish
4 sl French breaD
4 sl CHEESE

Peel and slice onion in half, using mandolin slice about 1/4 inch.
Put butter and raw onions in large fry pan, cover and cook over med
heat, sweat onions until are soft and lightly brown in color.

Pour beef broth into crockpot. Add cooked onions set heat on high.
Cover and cook for 3 hours, Add sherry and garlic powder.

tested 5/27/17

Very rich flavor We used beef broth made while cooking beef pot
roast. Will do again using canned broth

Reheat soup in microwave. Toast sliced bread. Place bread on top of
ceramic bowl filled with soup. place cheese on top, broil until cheese
melts

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:58:13, 24 Jul 2022
___ Blue Wave/DOS v2.30

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

Sean Dennis wrote to Dave Drum <=-

Is Sean a teetotaler? I thought that was the Hafflys.

Yes and no. I should be but once in a while I'll have a shot with a friend. With the health issues I have, I have to be careful with
anything that is carb-heavy, alcoholic or not.

I am almost a teetotaller. I sometimes use wine in my cookery. But I've
not had a drink of anything alcoholic since the last echo picnic when
the Shipps were still in columbia. Just haven't had the "taste" or the
occasion wasn't right.

FYI: from what Michael told me, even though the name of the echo is the "National Cooking Echo", it's always had an international audience.

Also, I may be a bit crazy but I don't feel the need to make up a
strawman to express my opinions as I am secure enough in my manhood to express my opinions and stand behind them right or wrong. <G>

Form posts seen in other download packets it would seem that personalities
are merging.

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

Title: Sean's Accidental Pasta Dinner
Categories: Pasta, Main dish, Sean dennis
Yield: 6 Quarts

What was the "accident"?

MMMMM--------------------------TOPPING-------------------------------
Shredded Cheddar cheese

Being out of mozzarella?

Looks decent. I'd eat it if offered.

... Good moms let you lick the beaters. Great moms turn them off
first. ___ MultiMail/Linux v0.52

Adopted/stolen

Here's mine - but it's no accident. And I have made it with macaroni as
well as penne.

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

Title: Baked Spaghetti
Categories: Pasta, Pork, Mushrooms, Vegetables, Cheese
Yield: 9 Servings

3/4 lb Vermicelli or thin spaghetti
1 lb Bulk Italian sausage
1/4 lb Shiitake or cremini
- mushrooms; rough chopped
1 md Onion; chopped
2 cl Garlic; minced
1/4 ts Red pepper flakes
3 c Marinara or meatless tomato
- sauce *
1 1/2 c Water
1 tb Italian seasoning
1/4 c Chopped fresh parsley
1 tb Olive oil + more to grease
- the casserole
1 c Grated Parmesan cheese
2 lg Eggs; beaten
1 c Ricotta cheese
2 c (to 3 c) shredded mozzarella
- cheese

* You can make your own or use a good quality jarred
sauce.

Put a large pot of water on the stove on high heat. Add
salt to the water, about 2 Tbsp for 6 quarts of water.
While the pasta water is heating, continue with the next
steps.

Break up the sausage into clumps into a large saut++ pan.
Turn the heat on, to medium. Slowly cook the sausage,
breaking it up into smaller pieces with the a wooden
spoon. The slow cooking will help the fat render out. Cook
until the sausage is cooked through, no longer pink
anywhere, and lightly browned. Remove the sausage from the
pan with a slotted spoon and set aside. Drain the fat from
the pan (not into your sink or you may clog it!)

Add the chopped onions and mushrooms to the pan. Increase
the heat to medium high. Cook, stirring frequently, until
the onions become translucent and the mushrooms have given
up some of their liquid. Add the minced garlic and red
chile pepper flakes, and cook a minute more.

Add the marinara sauce and the 1 1/2 cups of water to the
pan with the onions and mushrooms. Add the sausage back to
the pan. Add the Italian seasoning and chopped parsley.
Bring to a simmer and reduce the heat to a very low simmer
on the lowest simmer setting on your stovetop. Cook for 10
to 15 minutes or so while you make the pasta.

By this time your pasta water in step one should be
boiling. Add the pasta to the boiling water and cook,
uncovered, at a rolling boil, for 5 to 6 minutes, al
dente. Note that the pasta will continue to cook and
absorb some of the sauce when it is in the casserole dish
in the oven, so the pasta should be al dente. When ready,
drain the pasta and rinse in cold water.

Place the cooled pasta in a large bowl. Toss with olive
oil, then the Parmesan, then 2 beaten eggs. It's easiest
to do this with your (clean) hands.

Set your oven @ 350+|F/175+|C.

Rub the inside of a 13" x 9" casserole dish (a Pyrex dish
works great) with olive oil. Spread 1 cup of the sauce
over the bottom of the casserole dish.

Place half of the pasta in an even layer in the casserole
dish.

Cover with half of the sauce. Then dot the sauce with all
of the ricotta cheese. Sprinkle half of the Mozzarella
over the ricotta layer. Layer again with the remaining
pasta, the remaining sauce, and the remaining Mozzarella.

Cover with foil and bake for 40 min at 350+|F/175+|C.

Remove the foil and bake an additional 20 minutes
uncovered. Remove from oven and let rest for at least 10
minutes before cutting into squares and serving.

Yield: Serves 8 to 10

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

Uncle Dirty Dave's Kitchen

MMMMM

... If you stomp gripes, do you get whine?
___ MultiMail/Win v0.52

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Dale Shipp wrote to Dave Drum <=-

Not sure what you would substitute for the sherry.
But, I expect that you know:-}}

Is Sean a teetotaler? I thought that was the Hafflys.

Even more so than the Hafflys. He is Mormon, and it is one of several things that are forbidden by that religion. The Hafflys are a flavor
of Southern Baptists and that religion discourages alcohol, but it is allowed in moderation (except when Steve was in Seminary).

Apparently he does take a tipple from time to time. I'm not at all
religious - I have my own value system which consists of treating
others in the manner in which I'd like to be treated. And I do not
suffer fools gladly. Bv)=

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

Title: Fool-proof Beef & Broccoli
Categories: Beef, Soups, Pasta, Vegetables
Yield: 4 Servings

3/4 lb Boneless beef sirloin steak
1 tb Vegetable oil
1 cl Garlic; minced
1 md Onion; in wedges
10 1/4 oz Campbell's Cream of
- Broccoli Soup
1/4 c Water
1 tb Soy sauce
2 c Broccoli flowerets
Hot cooked noodles

Slice beef across the grain into very thin strips.

In skillet, over medium-high heat, in hot oil, cook beef
and garlic until beef is browned. Add onion. Cook for 5
minutes stirring often.

Stir in soup, water and soy sauce. Heat to boiling. Add
broccoli.

Reduce heat to low. Cover, simmer for 5 minutes or until
vegetables are tender. Serve over noodles.

Makes 4 servings.

TIP: To make slicing easier, freeze beef for 1 hour.

Posted by Stephen Ceideberg; October 14 1992.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... We think fast food is equivalent to pornography, nutritionally speaking
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Dale Shipp wrote to Sean Dennis <=-

Nor do I. When I was a child, we used mackerel as fish bait. Later
on, we used canned mackerel as cat food. BUT, I have heard that
like bluefish, mackerel can be quite good if eaten when caught --
but that it deteriates rather quickly.

Not sure what you would substitute for the sherry.
But, I expect that you know:-}}

Is Sean a teetotaler? I thought that was the Hafflys.

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

Title: Chicken, Mushrooms & Tomatoes w/Port Wine
Categories: Poultry, Vegetables, Mushrooms, Wine, Herbs
Yield: 4 Servings

4 Boned chicken breast halves
- or thighs
Salt & pepper
6 cl Garlic; peeled
2 tb Butter
1/4 lb Cremini mushrooms; halved,
- quartered if large
3 tb Fine chopped shallot
1/4 c Port wine
4 sm (3/4 pound) plum tomatoes;
- cored, quartered
=+OR=+
3/4 lb Cherry tomatoes; halved
2 tb Chopped parsley; garnish

Sprinkle the chicken on both sides with salt & pepper.

Drop the garlic into a small saucepan of boiling water,
cook for 5 minutes, and set aside. When cool, peel of
the skins.

Heat the butter in a heavy skillet and add the chicken
pieces. Cook over medium high heat for about 1 minute,
or until lightly browned on one side. Turn and cook for
about 1 minute on the second side.

Add the mushrooms and cook, turning chicken
occasionally, for about 2 minutes.

Add the shallots and the garlic cloves to the pan. Add
the Port wine, tomatoes, salt and pepper to taste.

Cover and cook for 10 minutes, or until the chicken is
cooked through.

Transfer the chicken, mushrooms, and tomatoes to a warm
platter.

If the sauce is too thin, cook it down for a minute or
two. Pour the sauce over the chicken and sprinkle with
chopped parsley.

UDD NOTES: I used Merlot wine as it was what was at
hand. Worked well. I used Cajun shallots (green onion)
chopped, slicing the tops to use for garnish along with
the chopped parsley.

By ELISE BAUER

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

Uncle Dirty Dave's Kitchen

MMMMM

... "Don't eat 'til you're full; eat 'til you're tired." -- Andrew Zimmern
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dave Drum wrote to Dale Shipp <=-

Is Sean a teetotaler? I thought that was the Hafflys.

Yes and no. I should be but once in a while I'll have a shot with a friend. With the health issues I have, I have to be careful with anything that is carb-heavy, alcoholic or not.

FYI: from what Michael told me, even though the name of the echo is the "National Cooking Echo", it's always had an international audience.

Also, I may be a bit crazy but I don't feel the need to make up a strawman
to express my opinions as I am secure enough in my manhood to express my opinions and stand behind them right or wrong. <G>

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

Title: Sean's Accidental Pasta Dinner
Categories: Pasta, Main dish, Sean dennis
Yield: 6 Quarts

1 Box (32 oz) chicken broth
1 Can (24 oz) pasta sauce
2 c Water
1 Box (1 lb) elbow macaroni
1 lb Sweet (mild) bulk Italian
--sausage
4 Scallions, finely chopped
1 Can (16.4 oz) mushrooms
--"bits and pieces"

MMMMM-------------------------SEASONINGS------------------------------
1/4 t Salt
Italian seasoning*
Shake Parmaesan cheese

MMMMM--------------------------TOPPING-------------------------------
Shredded Cheddar cheese

Pour broth, pasta sauce, and water into 6 quart Dutch oven. Put lid
on pot and bring to a rolling boil. Add seasoning to taste. Stir
well to combine.

While broth and pasta sauce come to a boil, brown the Italian sausage
in a skillet. Drain if necessary. Remove from heat, cover pan, and
set aside. Chop scallions, removing root tip and any dried stem
parts. Cut on bias into thin strips. Set aside.

When sauce mixture is at a rolling boil, add macaroni. Boil for
around 15-20 minutes uncovered. Stir occasionally. Taste test
macaroni occasionally to make sure it is not overcooked (mushy).

When macaroni is done, immediately remove Dutch oven from heat to a
trivet. Add copious amounts of Parmaesan cheese, Italian sausage,
scallions, and well-drained mushrooms; stir to mix well. Add as much
shredded Cheddar cheese as you like. Put lid on Dutch oven and let
sit for 20 minutes or longer.

* = The "Italian seasoning" I like to use is Kingsford Garlic & Herbs
Rustic Tuscan Style All-Purpose Seasoning.

NOTES:

~ A 6 quart stockpot can be used instead of a Dutch oven.

~ Make sure to keep an eye on the macaroni while it is cooking and to
stir to prevent clumping.

~ The 20 minutes rest time is to allow the pasta to completely absorb
the sauce and for the Cheddar cheese to melt deliciously all over the
top.

~ The pasta will not be fully cooked after 15 minutes but the rest
time will allow the pasta to absorb the sauce and still have a bit of
a toothsome feel.

~ Feel free to experiment with seasonings and toppings. That's one
of the best parts of the recipe!

~ This makes a LOT of food. Cut all ingredient amounts in half to
make a good dinner for two or one hungry individual.

Makes six quarts. This enough to feed quite a lot of people in one
sitting or one hungry Sean for about a week of leftovers.

Recipe created quite by accident in the kitchen of Sean Dennis
(1:18/200@Fidonet). MM'd by Sean on 29 January 2022.

MMMMM

-- Sean

... Good moms let you lick the beaters. Great moms turn them off first.
___ MultiMail/Linux v0.52

--- Maximus/2 3.01
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Dave Drum wrote to Sean Dennis <=-

I am almost a teetotaller. I sometimes use wine in my cookery. But I've not had a drink of anything alcoholic since the last echo picnic when
the Shipps were still in columbia. Just haven't had the "taste" or the occasion wasn't right.

I have had wine before but it tastes like rotten grape juice to me.
It's my overly sensitive bitter taster at work.

Form posts seen in other download packets it would seem that
personalities are merging.

I dusted off Mr. Twit Filter and it stays on from now on.

Title: Sean's Accidental Pasta Dinner

What was the "accident"?

I misread the recipe and by accident created my own spin. <G>

Being out of mozzarella?

Can't chew mozzarella without teeth. I absolutely LOVE mozzarella--it's better for me being a fresh cheese rather than Cheddar--but Cheddar
works too.

Looks decent. I'd eat it if offered.

Thanks for the complement. I hope to have someone (or several someones)
to cook that for some day.

Adopted/stolen

It's true though...

Here's mine - but it's no accident. And I have made it with macaroni as well as penne.

Title: Baked Spaghetti
1/4 lb Shiitake or cremini

Yum. That's definitely an addition I need to make to my recipe.

1/4 ts Red pepper flakes

A must even if it causes Mr. Ulcer to complain a bit. Love the slight
bite red pepper flakes offer.

Saved the recipe. Once I can get a cassarole dish, I'll make that also.

... If you stomp gripes, do you get whine?

Would you like cheese with that whine? (Something a friend's dad used o
say to me in my teens...)

I've made this before using one of my mom's Romertopf dishes:

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

Title: Roast Chicken in a Clay Baker
Categories: Main dish, Chicken, Clay pot, Seandennis
Yield: 4 Servings

1 4-5 lb. whole chicken
6 To 8 small potatoes, cut
In half
4 To 6 garlic cloves, peeled
And left whole
10 Or more baby carrots
1 Large onion cut into eighths
8 To 10 mushroom caps
2 To 3 sprigs fresh lemony
Thyme
2 To 3 sprigs fresh sage
2 To 3 sprigs fresh oregano
Salt and pepper

Prep time : 10 minutes Cook time
: 1 hour 30 minutes Total time: 1 hour 40 minutes

1. Completely submerge the top and bottom in water and soak for 30
minutes prior to cooking.

2. Wash and dry chicken. Allow to come to room temperature (or about
70 degrees) before placing in oven, about 1.5 hours.

3. Put veggies and herbs in baker and place chicken on top. Sprinkle
with salt & pepper.

4. Place baker in a cold oven and then turn temp. to 450 degrees. Bake
covered for 1.5 hours or until skin is browned and chicken is done.

5. Let stand for 15 minutes before carving.

Notes: Avoid drastic temperature changes with a clay baker. Always
presoak baker for 30 minutes and always allow to cool before
cleaning. Never use soap, only warm water and baking soda if
necessary.

Based on reader feedback, I have adjusted the cooking temperature to
450 degrees.

From: http://www.lemonythyme.com/roast-chicken-in-a-clay-pot/

MM'd by Sean Dennis (1:18/200@Fidonet) on 31 January 2017.

MMMMM

-- Sean

... To err is human but to really foul things up requires a computer.
___ MultiMail/Win v0.52

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Dale Shipp wrote to Dave Drum <=-

Even more so than the Hafflys. He is Mormon, and it is one of several things that are forbidden by that religion. The Hafflys are a flavor
of Southern Baptists and that religion discourages alcohol, but it is allowed in moderation (except when Steve was in Seminary).

I was inactive for nearly 20 years but have become active in the Church
so I am not touching hooch anymore. Besides, it's loaded with sugar and
that is really worse for me than the alcohol itself.

To tie this message in with earlier discussion in this packet:

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

Title: Buttermilk Doughnuts
Categories: Breads, Lds, Seandennis
Yield: 1 Servings

2 c Buttermilk
1 1/2 c Sugar
2 Eggs
3 T Butter
1 1/2 t Nutmeg
1/2 t Baking soda
1/4 t Baking powder
1/4 t Salt
Flour

Combine ingredients, kneading in enough flour to make a soft dough
that's not too sticky. Roll out and cut into doughnuts. Fry in
deep, hot lard.

President Brigham Young enjoyed this pastry.

From the July 1975 "Friend" published by The Church of Jesus Christ of
Latter-Day Saints.

Converted to Meal-Master format by Sean Dennis (1:18/200@Fidonet) on
12 March 2022.

MMMMM

-- Sean

... I ordered a chicken and an egg from Amazon. I'll let you know.
___ MultiMail/Win v0.52

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Dave Drum wrote to Dale Shipp <=-

Apparently he does take a tipple from time to time. I'm not at all religious - I have my own value system which consists of treating
others in the manner in which I'd like to be treated. And I do not
suffer fools gladly. Bv)=

There's nothing wrong with the golden rule. Unfortunately, more people
need to learn it.

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

Title: Pioneer Hardtack
Categories: Breads, Lds, Seandennis
Yield: 1 Servings

4 c Flour (white, whole wheat,
-graham, rye, barley, or any
-combination of flours you
-like)
1 c Rolled oats
1/2 Shortening
2 c Buttermily, yogurt, cream,
-or sweet milk
1 t Salt
1 t Baking soda

Hardtack is an old-fashioned flatbread or sea biscuit that was popular
with pioneers and sailors because it was lightweight, compact, tasty,
and stored well. And it is just as delicious today and handy, too,
for hiking, backpacking, or snacking.

1. Preheat oven to 400 degrees F and measure into large bowl.

2. Mix well and form dough into a ball, then divide dough and roll
out a small portion (about the size of a tennis ball) at a time.

3. Roll dough on lightly floured surface as thin as you can. The
thinner you roll it, the better the hardtack will taste.

4. Sprinkle rolled-out dough lightly with salt if you wish, cut to any
shape desired, and place pieces close together on greased cookie
sheet.

5. Bake until edges begin to brown. Remove cookie sheet from oven,
turn hardtack over, and bake until it is crisp and dry and lightly
browned.

6. As soon as the hardtack is baked, put on rack to cool. Store
hardtack in airtight container, and it will stay fresh as long as it
is kept dry.

This pioneer hardtack is delicious served plain or with jam, peanut
butter, cheese, meat spreads, or whatever you like. Try seasoning the
crackers by adding onion powder, cheese, barbecue sauce, bacon bits,
herbs, or spices to the dough.

From the July 1975 issue of "Friend" published by The Church Of Jesus
Christ of Latter-Day Saints.

Converted to Meal-Master format by Sean Dennis (1:18/200@Fidonet) on
12 March 2022.

MMMMM

-- Sean

... Those who insert animal names in words are hippocrites.
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