• Re: Fish

    From Dale Shipp@1:261/1466 to Sean Dennis on Sunday, July 24, 2022 02:06:06
    I think it is more so with the very oily fish such as mackerel.

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

    I have forgotten, are there any other dietary things you are not
    supposed to eat or that you absolutely abhor?


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

    Title: Mashed Potato Patties
    Categories: Easy, Leftovers, Tested
    Yield: 2 Servings

    1 c Mashed potatoes (left over)
    2 tb Shredded carrots
    1 tb Shredded onion
    3 tb Egg liquid (micro leftover)
    1 tb Corn meal
    ds Salt & Pepper to taste
    1/3 c Panko crumbs
    3 tb Peanut oil or more

    Easy use for leftover mashed potatoes.

    You can add shredded cheese, green onions to the mixture if you want.
    Use a couple tablespoons.

    Break egg into small pyrex cup, scramble. Set aside.

    To potatoes add carrots, onion, 3 tb egg mixture, and corn meal. Mix
    throughly and divide into 4 small patties.

    Measure out panko crumbs and set aside.

    Brush egg mixture over top side of patty. Sprinkle top of patty with
    Panko crumbs, press in to make sure they really stick to the potato.
    Turn patty over and brush that side with egg liquid, sprinkle with
    Panko and press in to make sure they stick.

    Choose a large teflon fry pan (do not crowd patties). Place oil in
    pan and heat over medium heat (No 6 on my stove). When oil is hot
    enough place patties into pan, turn down to lower heat (No 3 on my
    stove) and fry for 3 minutes. Flip, turn up heat again to slighly
    higher, add slight amount of oil if necessary. Cook another 3
    minutes until second side is golden brown.

    Tested 1/15/16 - very nice. Crisp on outside, fluffy on inside. Will
    certainly make this again. Good use for those leftover mashed
    potatoes.

    Signature recipe of ladies on the web.

    MMMMM


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  • From Dale Shipp@1:261/1466 to Mark Lewis on Wednesday, July 20, 2022 02:25:02
    On 07-19-22 04:22, Mark Lewis <=-
    spoke to Sean Dennis about Re: Covid <=-

    1 (2 1/2 pound) skinless
    -center-cut salmon fillet
    -about 1 1/2 inches thick

    from the instructions:

    2. Place salmon, flesh side up [...]

    this doesn't make any sense... if there's no skin and, since it is a fillet, no bones, what difference does it make which side is up? i
    mean, properly prepared, you can't tell which side of the
    meat was skin
    side and which was bone side... or can you? ;)

    You are right, mostly. Perhaps someone added the skinless later on. If
    the fish has skin, then one should sear it skin side down so that the
    skin gets crispy. Nothing worse than floppy fish skin.

    Also, salmon and a few other fish are full of what I think are called
    pin bones that must be picked out one by one. A pair of needle nose
    pliers helps. If you get a salmon filet from a good butcher they have
    done that chore for you.


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

    Title: Mexican Greco
    Categories: Beef, D/g, Casserole, Boat
    Yield: 6 or more

    1 md Onion; chopped
    1 Green pepper; chopped
    3 c Mararoni, uncooked, elbow,
    Or regular shells, bowties
    2 cn 8 oz size tomato sauce
    1 cn 15 oz can cream style corn
    8 oz Cheese, sharp, or more
    1 1/2 lb Beef, ground, or turkey
    1 ts Cumin
    1 ts Celery seed
    1 tb Chili powder

    MMMMM--------------------------OPTIONAL-------------------------------
    4 oz Can diced chilis
    (See Note)

    Brown ground meat in med high fry pan, drain. Set aside. Fry onion
    and green pepper in small amount of oil until glossy, add ground meat
    to above and keep stirring to prevent burning. Remove from heat.
    Place in large mixing bowl.

    Boil macaroni until tender, drain and add to meat mixture.

    Stir in tomato sauce, spices, canned corn and mix well.

    Place in large flat casserole (9 x 13 inch), cover, and refrigerate
    up to 12 hours.

    When ready to bake, uncover, grate LOTS of sharp cheese on top
    and place uncovered in 300 degree oven for 1 hour.

    Serves 6 - 8

    NOTE: For 1/2 recipe - place in 7 x 11 or 8 x 8 cooking pan. Use 4
    oz can diced chili even in 1/2 recipe as well.

    Can adjust the spices by 1/2 or leave as for whole recipe.

    === Courtesy of Dale & Gail Shipp, Columbia Md. ===

    MMMMM


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  • From Dale Shipp@1:261/1466 to Sean Dennis on Saturday, July 23, 2022 00:54:02
    On 07-22-22 16:30, Sean Dennis <=-
    spoke to Dave Drum about Re: ATK was:Covid <=-

    I love salmon. Living on the middle Oregon coast where salmon is plentiful and cheap spoiled me. My doctors want me to eat more salmon
    but when it's $20 a pound and I have $250 a month allotted for food,

    Fresh Atlantic Salmon at Wegman's is $11 to $12 per pound now. We used
    to buy it at $8 per pound, but that was several years ago. If you want
    wild caught such as you might have gotten in Oregon, the price might
    well be $20 or more.

    I do not recall knowingly having mackerel.

    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:-}}

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

    Title: Easy Chicken/Turkey/Ham Tetrazzini
    Categories: Tested, Easy, Leftover
    Yield: 2 Servings

    1/4 c Chopped onion
    1/4 c Chopped green pepper
    1/4 c Chopped celery
    3 tb Butter
    1 cn Cream of mushroom soup
    1/2 c Water OR milk
    1 c Shredded cheddar cheese
    1/4 c Parmaesan cheese
    1 tb Sherry
    2 tb Chopped roasted red pepper
    1 c Chopped leftover ham
    1 c Chopped leftover chicken
    OR turkey
    ds Garlic powder
    4 oz Angel hair spaghetti(cooked)

    In saucepan, melt butter, cook onion, bell pepper, celery until
    tender. Blend in soup water OR milk, cheeses and sherry. Heat until
    cheese melts. Add meat(s) diced roasted red pepper. Add dash of
    garlic powder. Stir a few minutes to heat up the meat.

    Serve over cooked angel hair pasta.

    Tested 10/30/12. Variation of Campbell Soup recipe.

    Could add mushrooms or peas to ingredients if you wanted to.

    I used leftover roasted chicken and ham together. I cannot see doing
    this recipe without the ham.

    Will do again

    MMMMM


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  • From Sean Dennis@1:18/200 to Dale Shipp on Saturday, July 23, 2022 12:10:02
    Dale Shipp wrote to Sean Dennis <=-

    Fresh Atlantic Salmon at Wegman's is $11 to $12 per pound now. We used
    to buy it at $8 per pound, but that was several years ago. If you want wild caught such as you might have gotten in Oregon, the price might
    well be $20 or more.

    For some reason fresh salmon is really expensive in my area. All I find
    here is the fresh wild Alaska caught salmon which is good stuff but still
    sadly out of my budget. I'd be better off spending that money on a high-quality Omega-3 suppliment though I'd much prefer the salmon. I like
    tuna also but all of my health team have recommended that I not eat tuna but once a week due to mercury concerns.

    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.

    I'd suspect that to be the case with most fresh-caught fish.

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

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

    Title: Alcohol Substitutions
    Categories: Info, Seandennis
    Yield: 1 Info

    1 Info

    Amaretto: Almond extract. (Substitute 1/4 to 1/2 teaspoon almond
    extract for 2 tablespoons Amaretto.)

    Anisette: Anise Italian soda syrup or fennel.

    Beer: Chicken broth, beef broth, mushroom broth, white grape juice,
    ginger ale.

    Bourbon: 1 1/2 to 2 teaspoons of non-alcoholic vanilla extract.

    Brandy: Water, white grape juice, apple cider or apple juice, diluted
    peach or apricot syrups. (Substitute equal amounts of liquid.)

    Champagne: Ginger ale, sparkling apple cider, sparkling cranberry
    juice, or sparkling white grape juice.

    Cointreau: Orange juice or frozen orange juice concentrate.

    Coffee Liqueur: To replace 2 tablespoons of liqueur, use 1/2 to 1
    teaspoon of chocolate extract mixed with 1 teaspoon of instant
    coffee, which has been mixed in 2 tablespoons of water. Can also
    substitute expresso, non-alcoholic coffee extract or coffee syrup.

    Cognac: Juice from peaches, apricots, or pears.

    Creme de menthe: Spearmint extract or oil of spearmint diluted with a
    little water or grapefruit juice.

    Grand Marnier or Orange-Flavored Liqueur: Unsweetened orange juice
    concentrate or orange juice. (Substitute 2 tablespoons unsweetened
    orange juice concentrate or 2 tablespoons orange juice and 1/2
    teaspoon orange extract for 2 tablespoons Grand Marnier.)

    Kahlua: Coffee or chocolate-flavored liqueur. (Substitute 1/2 to 1
    teaspoon chocolate extract or substitute 1/2 to 1 teaspoon instant
    coffee in 2 tablespoons water for 2 tablespoons Kahlua.)

    Kirsch: Syrup or juices from cherries, raspberries, boysenberries,
    currants, or cider. (Substitute equal amounts of liquid.)

    Peppermint Schnapps: Non-alcoholic mint or peppermint extract, mint
    Italian soda syrup, or mint leaves.

    Port Wine, Sweet Sherry, or Fruit-Flavored Liqueur): Orange juice or
    apple juice. (Substitute equal amount of liquid.)

    Rum (light or dark): Water, white grape juice, pineapple juice, apple
    juice or apple cider, or syrup flavored with almond extract.
    (Substitute equal amounts of liquid.)

    Sake: Rice vinegar.

    Sherry or Bourbon: Orange or pineapple juices, peach syrup, or
    non-alcoholic vanilla extract. (Substitute equal amount of liquid 1
    to 2 teaspoons vanilla extract.)

    Southern Comfort: Peach flavored nectar combined with a small amount
    of cider vinegar.

    Tequila: Cactus juice or nectar.

    Triple Sec: Orange juice concentrate, orange juice, orange zest or
    orange marmalade.

    Vermouth, Dry: White grape juice, white wine vinegar, or non-alcoholic
    white wine.

    Vermouth, Sweet: Apple juice, grape juice, balsamic vinegar,
    non-alcoholic sweet wine, or water with lemon juice.

    Whiskey: If a small amount is called for, it can be eliminated.

    Vodka: White grape juice or apple cider combined with lime juice or
    use plain water in place of the vodka.

    Gewurztraminer: White grape juice combined with lemon juice.

    Grappa: Grape juice.

    Port Wine: Concord grape juice with some lime zest added, cranberry
    juice with some lemon juice added, or grape juice concentrate.
    Substitute orange juice or apple juice for lighter ports.

    Red Wine: Red grape juice, cranberry juice, chicken broth, beef broth,
    vegetable broth, clam juice, fruit juices, flavored vinegar.
    (Substitute equal amount of liquid.)

    White Wine: Water, chicken broth, vegetable broth, white grape juice,
    ginger ale.

    Sweet White Wine: White grape juice plus 1 tablespoons Karo corn
    syrup. (Substitute equal amount of liquid.)

    From: http://whatscookingamerica.net/alcoholsub.htm

    MM'd by Sean Dennis on 3 January 2009 (revised 25 October 2014).

    MMMMM

    -- Sean

    ... Money isn't everything but it sure keeps the kids in touch!
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  • From JIM WELLER@1:135/392 to DALE SHIPP on Saturday, July 23, 2022 22:37:00
    Quoting Dale Shipp to Sean Dennis <=-

    Fresh Atlantic Salmon at Wegman's is $11 to $12 per pound now.

    That is farmed of course.

    wild caught such as you might have gotten in Oregon, the price
    might well be $20 or more.

    This week Loblaws is having a sale on salmon: wild caught Pacific
    Sockeye is $18/lb (about $14 USD) and Pink is $14 ($11). $20 plus
    is certainly more usual. Really fresh local lake trout is $8 direct
    from the fisherman, who would only get $3 from the Freshwater Fish
    Marketing Board, and Arctic char is $10 plus air freight from
    Cambridge Bay in Nunavut to here.

    I do not recall knowingly having mackerel.

    Nor do I.

    It's very strong tasting, oily, rather sardine like.

    BUT, I have heard that like bluefish, mackerel can be quite
    good if eaten when caught -- but that it deteriorates rather
    quickly.

    That was me when I was reminiscing about fresh caught mackerel in
    Newfoundland, panfried in butter over a drift wood fire right on the
    beach a hundred yards from the dock where I got them.



    Cheers

    Jim


    ... Canned mackerel: It's a giant sardine and it's real gross. - Neekha

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  • From JIM WELLER@1:135/392 to DAVE DRUM on Saturday, July 23, 2022 22:38:00
    Quoting Dave Drum to Shawn Highfield <=-

    The most common fish around here is catfish which some claim is
    "muddy" tasting - something I have never experienced even when eating
    the mud pout catfish.

    Mud pout (bullheads) can taste muddy when caught in shallow, warm,
    mud bottomed lakes. Channel cats caught in deep water, colder
    rivers taste fine.

    the second most popular fish from these parts - carp

    You must have horrible water conditions! Are there no whitefish,
    walleye, trout or even bass around there?


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

    Title: Nigerian Beef Kabobs
    Categories: African, Beef, Grill, Chilies, Nuts
    Yield: 6 Servings

    2/3 c Crushed red chile
    1 1/2 lb Beef, cut in 2-inch cubes
    12 oz Beer
    1 1/2 c Crushed peanuts

    Marinate the beef in the beer for 3 or 4 hours.

    Roll the beef cubes in a mixture of the peanuts and chile until
    they are completely covered. Put the cubes on skewers and grill
    over charcoal until done.

    Serving Suggestions: A cucumber salad and glazed carrots go well with
    this summer dish, but in Nigeria they are eaten right off the grill
    as an appetizer.

    From: Kakeman

    MMMMM

    Cheers

    Jim


    ... I wanna have five meals a day. Who decided on three anyway?

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  • From JIM WELLER@1:135/392 to SEAN DENNIS on Saturday, July 23, 2022 22:39:00
    Quoting Sean Dennis to Shawn Highfield <=-

    I love canned mackerel.

    Are they anything like kipper snacks?

    Closer to sardines than herring.

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

    Title: Nigerian Chin Chin (Deep-Fried Pastry)
    Categories: African, Doughnuts, Pastry, Snacks
    Yield: 32 servings

    1 c Butter
    1 c Sugar
    4 Eggs beaten
    4 c Flour
    1/2 ts Baking powder
    1 pn Salt
    Peanut oil to fry

    This is a northern Nigerian street food and may be made into any
    shape although the bow is popular. Cream butter, cream in sugar.
    Add eggs and beat well. Mix flour with baking powder and salt. Add
    enough flour to make a thick dough. Knead lightly till smooth.
    Roll on a floured board 1/4 inch thick. Cut into rectangular
    strips ( 2 x 5 inch ) and cut a slit in center and pull end
    through to form a loop. Fry in oil a few at a time until golden.
    Drain well.

    Variation: nutmeg, caraway seed or orange rind may be mixed into
    the flour.

    Submitted by: butterflydog

    From: International Recipes Online

    Cow pea flour can be used for a portion of the wheat flour - JW

    MMMMM

    Cheers

    Jim


    ... A great many people mistake opinions for thoughts.

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  • From JIM WELLER@1:135/392 to SHAWN HIGHFIELD on Saturday, July 23, 2022 22:40:00
    Quoting Shawn Highfield to Dave Drum <=-

    My SIL is crazy for fishing ... catching carp for sport
    polution in the lake here. It's on the list of fish to try when he
    gets the right size.

    Carp can survive in low oxygen, murky, silty waters where other
    fish can't. They will taste muddy and nasty if caught in such
    places. Carp caught in clean water will taste OK but still not as
    nice as bass and other game fish. The flesh is dark, brownish, strong
    tasting and full of hard to clean y-bones. Like catfish and tilapia
    they are caught and eaten, even prized, in parts of the world
    lacking clean rivers and lakes that support more popular game
    fish.

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

    Title: Nigerian Pancakes with Shrimp
    Categories: African, fritters, Shrimp, Beans, Chilies
    Yield: 8 Servings

    1 lb Pea beans
    1 tb Salt
    1/2 lb Fresh tomatoes, cut in
    1/4 -inch cubes
    1/2 lb Yellow onions, finely
    Chopped
    1 lb Cooked shrimp, in
    1/2 -inch pieces
    1 tb Salt
    1/4 ts Black pepper
    1/4 ts Cayenne pepper
    6 lg Eggs, beaten lightly
    1/2 c Peanut or any vegetable oil

    In a quart bowl: soak 1 lb. pea beans (any white beans will do) in
    water to cover overnight. Drain excess water, and then in a
    1 quart saucepan cover again with fresh water and add 1 Tbsp salt.
    Simmer slowly until tender. Drain and put through a food mill or
    sieve into a 3 quart bowl. Add 1/2 lb. fresh tomatoes, cut in
    1/4 inch cubes, 1/2 lb. yellow onions, finely chopped, 1 lb. cooked
    shrimp, in 1/2-inch pieces, 1 Tbsp salt, 1/4 tsp. black pepper,
    1/4 tsp. cayenne pepper and 6 large eggs, beaten lightly. In a large
    skillet: heat 1/2 cup peanut or any vegetable oil. Drop the
    mixture by heaping tablespoons in the hot fat. It will spread out
    like a pancake. Turn when the bottom is brown and firm. Makes 16.
    Serve 2 pancakes as a portion.

    Recipe by CJAY8248 at food.com

    From: "Shazza"

    MMMMM


    Cheers

    Jim


    ... My stock broker just recommended buying canned goods and ammo,

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  • From Sean Dennis@1:18/200 to Dale Shipp on Sunday, July 24, 2022 15:34:02
    Dale Shipp wrote to Sean Dennis <=-

    I have forgotten, are there any other dietary things you are not
    supposed to eat or that you absolutely abhor?

    Basically alcohol, tobacco, tea, and coffee (caffiene). I have not
    been the best with the caffiene being in IT and needing it to stay
    awake overnights though now with my cardiac issues, I have broken my
    Diet Dr. Pepper habit and am trying very hard to stay away with caffiene
    so I don't cause myself any more problems than I already have.

    From https://tinyurl.com/33b4ex84:

    "Since its introduction, prophets have taught about the importance of following the Word of Wisdom. In addition, they have taught Church
    members to avoid substances that impair judgment or are harmful or
    highly addictive, whether legal or illegal. For example, vaping, the
    misuse of prescription drugs, and the recreational use of marijuana
    violate Church teachings (see General Handbook: Serving in The Church of
    Jesus Christ of Latter-day Saints [2020], 38.7.8; Statement on the Word
    of Wisdom, Aug. 15, 2019, newsroom.ChurchofJesusChrist.org). Prophets
    have taught that we should also follow healthy practices such as
    nutritious eating, regular exercise, proper hygiene, and getting
    sufficient rest."

    Now for things I don't like...anything with a vinegar taste because I am
    a "super taster" and anything vinegar is overly bitter to me. It's
    similar to cilantro tasting soapy to some people; it doesn't bother me
    though. It's why I dislike ketchup, mayo, et cetera.

    My mom just thinks I'm weird that way but it's how I'm wired.

    A recipe I recently converted to MM format:

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

    Title: Macaroni and Cheese Ham Pie
    Categories: Main dish, Pasta, Bisquick, Pies, Seandennis
    Yield: 6 Servings

    3 c Shredded Cheddar cheese
    - 12 oz
    1 c Cubed cooked ham
    1 c Uncooked ellbow macaroni
    - 3 1/2 oz
    2 1/4 c Milk
    2 Egga
    1/4 c Original Bisquick mix
    1/4 t Salt
    Chopped fresh parsley,
    - if desired

    1. Heat oven to 400 degrees F. Spray 10-inch or 9 1/2-inch glass
    deep-dish pie plate with cooking spray.

    2. In large bowl, mix 2 cups of the cheese, the ham and uncooked
    macaroni. Spread in pie plate.

    3. In blender, place milk and eggs. Cover; blend on medium speed until
    smooth. Add Bisquick mix and salt; blend until smooth. Pour over
    mixture in pie plate.

    4. Bake 35 to 40 minutes or until knife inserted in center comes out
    clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or
    until cheese is melted. Let stand 10 minutes before serving. Sprinkle
    with parsley.

    Tips:
    ~ The standing time for this pie allows it to set up before cutting.
    ~ Instead of ham, use 3-oz package cooked real bacon pieces.

    Nutrition per serving: 470 Calories, 26g Total Fat, 28g Protein, 30g
    Total Carbohydrate, 6g Sugars

    From: https://tinyurl.com/ywknnakd (bettycrocker.com)

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

    MMMMM

    -- Sean

    ... The cookbook says to roast it but my oven only has bake & broil.
    ___ MultiMail/Win v0.52

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  • From Dave Drum@1:3634/12 to JIM WELLER on Monday, July 25, 2022 05:19:00
    JIM WELLER wrote to DAVE DRUM <=-

    The most common fish around here is catfish which some claim is
    "muddy" tasting - something I have never experienced even when eating
    the mud pout catfish.

    Mud pout (bullheads) can taste muddy when caught in shallow, warm,
    mud bottomed lakes. Channel cats caught in deep water, colder
    rivers taste fine.

    the second most popular fish from these parts - carp

    You must have horrible water conditions! Are there no whitefish,
    walleye, trout or even bass around there?

    There are few "clear water" locations in easy distance (75 miles) from
    my home. We do have bass, crappie (AKA "speckled trout" but not really
    a trout), various other "sunfish" inclusing perch, bluegill, bream, and
    pumpkin seed.

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

    Title: Nigerian Beef Kabobs
    Categories: African, Beef, Grill, Chilies, Nuts
    Yield: 6 Servings

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

    Title: Nigerian One-Pot Chicken Dinner
    Categories: Poultry, Rice, Casseroles, Chilies
    Yield: 6 Servings

    1 lg Chicken; quartered or in
    - serving pieces
    2 c Water
    1 lg Onion; thin sliced
    1 Rib celery; in 1" chunks
    1 ts Salt
    1/8 ts Crushed dried red chilies
    2 Tomatoes
    1 lg Green bell pepper; sliced
    1 tb Lemon juice
    1 tb Tomato paste
    1/2 ts Chilli mix powder
    10 oz Pkg frozen okra
    2 c Cooked rice

    In a large pot or Dutch oven place chicken, water, onion,
    celery, salt and crushed chilies. Cover and cook over
    moderately high heat until it comes to a boil, reduce
    heat to moderately low and simmer 30 minutes.

    While chicken is cooking, put tomatoes in a pan of
    boiling water for 1/2 min. Spoon tomaotes out of the
    water and remove skin. Cut into eighths.

    Add tomatoes, green pepper, lemon juice, tomato paste,
    and chilli mix to chicken.

    Continue cooking for 10 minutes. Add okra to pot, cover
    and cook another 15 minutes. Stirring once or twice.
    Spoon rice into soup bowls and top with chicken mixture.

    w/hen making cassaroles, I do not put the rice in with
    everything else if I am going to be freezing or storing.
    White rice can be frozen in the casserole but I find that
    if I use brown rice, it gives everything a distinctly
    grainy flavor that I find disagreeable. So I will put
    the rice in a plastic ziploc bag and freeze it with the
    cassarole. Then I will heat it separately.

    Recipe by Elaine Radis

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... The longing for sweets is really a yearning for love or "sweetness".
    --- MultiMail/Win v0.52
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  • From Shawn Highfield@1:229/452 to JIM WELLER on Monday, July 25, 2022 09:11:07
    JIM WELLER wrote to SHAWN HIGHFIELD <=-

    tasting and full of hard to clean y-bones. Like catfish and tilapia
    they are caught and eaten, even prized, in parts of the world
    lacking clean rivers and lakes that support more popular game
    fish.

    Interesting.

    Shawn

    ... Never tell a lepper: "Keep your eyes peeled."

    --- Talisman v0.43-dev (Windows/x86)
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  • From JIM WELLER@1:135/392 to DAVE DRUM on Wednesday, July 27, 2022 21:28:00
    Quoting Dave Drum to Jim Weller <=-

    catfish [AND] carp

    You must have horrible water conditions!

    There are few "clear water" locations in easy distance (75 miles) from
    my home. We do have bass

    I just spent some time Googling the Illinois and Sangamon Rivers and
    Lake Decatur. They're pretty shallow and brown! And no swimming
    signs abound. Sad.



    Cheers

    Jim


    ... 93% of people don't check facts they read on the internet.

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  • From Dave Drum@1:18/200 to Jim Weller on Thursday, July 28, 2022 05:16:02
    JIM WELLER wrote to DAVE DRUM <=-

    catfish [AND] carp

    You must have horrible water conditions!

    There are few "clear water" locations in easy distance (75 miles) from
    my home. We do have bass

    I just spent some time Googling the Illinois and Sangamon Rivers and
    Lake Decatur. They're pretty shallow and brown! And no swimming
    signs abound. Sad.

    Wrong lake. Should have looked at Lake Springfield (where I live)

    "The 4200-acre reservoir is the largest municipally owned lake in Illinois. Lake Springfield is a major central Illinois recreation center offering boating, fishing, and water sports. The 57 miles of shoreline includes
    over 735 residential sites, eight public parks, and several public boat
    docks and launches. The lake and lake-area parts are host to some 600,000 recreational visitors each year."

    https://visitspringfieldillinois.com/LocationDetails/?id=Lake-Springfield

    That includes two public beaches, several private beaches, etc. As well
    as a game preserve, a forest preserve, etc.

    ... 93% of people don't check facts they read on the internet.

    Pbbbbtttt Bv)=

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

    Title: Springfield-style Cashew Chicken
    Categories: Oriental, Poultry, Nuts, Sauces
    Yield: 4 Servings

    MMMMM--------------------------CHICKEN-------------------------------
    1 Boneless breast per person;
    - cut in big bite-size
    1 lg Egg per breast
    1/2 c Milk per egg
    1 bn Scallions
    Peanut oil
    Self rising flour
    Cashews
    Pepper

    MMMMM---------------------------SAUCE--------------------------------
    3 c Water for 4 breasts
    3 Chicken boullion cubes
    +=MIXED WITH=+
    1 c Water
    3 tb Cornstarch
    2 ts Sugar
    1 ts Salt
    1 ts Oyster sauce

    Chicken: Salt chicken breasts, dredge in flour, let
    stand 15 min.

    Mix eggs, milk, salt and pepper together. Place floured
    chicken in mixture for 10 min.

    Remove and roll in flour again.

    Deep fry in hot peanut oil. Keep warm in oven.

    Sauce: Boil water to dissolve cubes, remove 1/4 c broth
    mix, mix with cornstarch until smooth. Pour back into
    remaining broth. Add sugar, salt and oyster sauce. Allow
    to thicken. Cut up scallions and cashews. Pour sauce over
    chicken. Top with scallions and cashews and serve.

    From: http://www.grouprecipes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... This product was cruelly tested on small, furry animals.
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  • From JIM WELLER@1:135/392 to DAVE DRUM on Thursday, July 28, 2022 21:13:00
    Quoting Dave Drum to Jim Weller <=-

    Wrong lake. Should have looked at Lake Springfield (where I live)

    When I first read that it was a reservoir owned by a power company I
    skipped over it but I went back for a second look and yes it's large
    (well long anyway), it's blue not brown, and walleyes and bass live
    in it.

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

    Title: Baked Black Pot Jambalaya
    Categories: Rice, Shrimp, Crayfish, Oysters, Cajun
    Yield: 6 Servings

    2 c Uncooked long grain rice
    1/2 c Margarine; melted
    1/2 c Vegetable cooking oil
    2 c Onions; chopped
    1 Bell pepper; chopped
    4 Cloves garlic; minced
    6 c Chicken, Shrimp, Oysters or
    Crawfish, Salt meat or
    Sausage
    1/2 c Whole tomato; squeezed
    3 c Chicken broth
    1 tb Worcestershire sauce
    4 tb Louisiana hot sauce
    1 tb Kitchen Bouquet
    3 ts Salt
    1 ts Cayenne pepper
    2 tb Butter; melted
    1/2 c Green onions; sliced
    4 tb Parsley; minced

    In a 5 quart cast iron Dutch oven, mix rice and melted margarine
    together thoroughly, making sure all rice is coated. In a 12 inch
    heavy aluminum skillet, heat the cooking oil over high heat and
    Saute the onions, bell pepper and garlic until they start to
    brown. Drop in meats and fry them along with the seasonings. Mix
    the meats and sauteed vegetables into the raw rice, and toss in
    the remaining ingredients, except the green onions and parsley.
    Pour in the butter and mix everything together until well blended.
    Cover the Dutch oven tightly and bake at 375 for 45 minutes. Toss
    in green onions and parsley, stir the jambalaya to mix all the
    ingredients, cover the pot and continue to bake for another 15
    minutes or until the rice is tender and flaky.

    Festival: Louisiana Oyster Festival; July 14-16, 1995.

    Recipe by: Cajun Country Recipes

    From: Janice Springer

    -----

    Cheers

    Jim

    ... If I'm supposed to bake something at 150 C for 20 min,
    ... I can also bake it at 600 C for 5 min. That's just basic math.

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  • From Dave Drum@1:18/200 to Jim Weller on Saturday, July 30, 2022 05:41:06
    JIM WELLER wrote to DAVE DRUM <=-

    Wrong lake. Should have looked at Lake Springfield (where I live)

    When I first read that it was a reservoir owned by a power company I skipped over it but I went back for a second look and yes it's large
    (well long anyway), it's blue not brown, and walleyes and bass live
    in it.

    Not quite. Lake Springfield is municipally owned. But, then, so is our
    electric and water utility. And it's a mud bottom lake - so I've no idea
    where the "blue" came from. The water is brown(ish). I've never seen a
    walleye from my lake - although I have caught bass occasionally.

    Another nearby large lake is Sangchris - now a state park. It was built
    by Con-Ed as a cooling pool for their mine-mouth generating station
    between Pawnee and Bulpitt, IL. The "warm water ditch" near the power
    plant yields some nicely sized bass and catfish. It's also where I met
    my first blue catfish.

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

    Title: Butter-Fried Catfish
    Categories: Five, Seafood, Citrus
    Yield: 4 servings

    4 tb Unsalted butter
    Salt & fresh ground pepper
    4 (6 oz ea) skinned blue
    - catfish fillets; patted
    - dry w/paper towels
    Lemon wedges; garnish

    In a large skillet set over medium-high heat, melt the
    butter. Meanwhile, season the catfish generously with
    salt and black pepper. When the foam subsides, add the
    catfish to the pan and cook, flipping once, until
    golden, flaky, and nearly opaque, 3-4 minutes.

    Serve with lemon wedges.

    By: Farideh Sadeghin

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

    Uncle Dirty Dave's Archives

    MMMMM

    ... "He is no lawyer who cannot take both sides of an issue." - Jasper Gullo
    sq
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