Sean Dennis wrote to Dave Drum <=-

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.

I am not, by any means, a wine-o. But I don't get a rotten or spoiled
taste from most wines I have had. That being said, I tend to prefer the
"dry" reds over sweet and/or pale wines.

Ftom 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.

I assume you twitted both.

Title: Sean's Accidental Pasta Dinner

What was the "accident"?

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

Gotcha. Some of the world's best discoveries have been made by "accident".

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.

I'd guess pizza is a "no-go" for you, then.

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.

Got to get you a set of George's. Have you thought of starting a "Go
Fund Me" page? And paying the excess (if any) forward to others in a
similar situation. (BTW - don't trust Aspen)

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

Title: Monkfish w/Saffron Cous Cous
Categories: Seafood, Pasta, Vegetables
Yield: 4 Servings

1 lg Red onion
2 cl Garlic
2 tb Olive oil
1 Bay leaf
1 Lemon
800 g Monkfish tail filet
150 ml White wine
150 ml Fish or chicken stock (cube
- is fine)
25 g Flat-leaf parsley
1/2 Chicken stock cube
pn (generous) saffron stamens
1 tb Lemon juice
1 tb Olive oil
150 g Couscous
300 g Green beans

Monkfish is expensive but such a great fish; meaty, no
bones, no waste, and easy to cook well. This is a pretty
way of making it go a bit further

Peel, halve and thinly slice the onions. Peel and thinly
slice the garlic. Remove the zest from half the lemon in
paper-thin scraps. Heat the oil, stir in the onions and
garlic, lemon zest and bayleaf.

Season with salt and pepper, reduce the heat, cover and
cook for 10-15 minutes, until the onion is floppy. Cut
the fish into kebab-size chunks and pat dry. Add to the
onions, increasing heat slightly, tossing around until
all the fish firms and turns white and juicy. Add the
wine and stock, letting it bubble up.

Adjust the heat so it simmers gently. Cook for 10-15 min.
Chop the parsley and add. Meanwhile, make the couscous.
Dissolve the stock cube and saffron in 300ml boiling
water. Add the lemon juice and olive oil then stir in
the couscous. Cover and leave for 10 minutes while you
halve the beans and boil for 2 minutes.

Serve everything together: couscous then beans then fish
and juices.

Serves 4

Recipe by: Lindsey Bareham

Meal Master Format by Dave Drum - 02 October 2008

Uncle Dirty Dave's Archives

MMMMM

... Upgrade to Windows 10? I'm already up to Windows 95!
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Dave Drum wrote to Sean Dennis <=-

I assume you twitted both.

Yes.

I'd guess pizza is a "no-go" for you, then.

It depends: if they use the much drier "pizza" mozz, yes. If they
use the real thing, no.

Got to get you a set of George's. Have you thought of starting a "Go
Fund Me" page? And paying the excess (if any) forward to others in a similar situation. (BTW - don't trust Aspen)

I'm hoping to get dental insurane after I get Social Security. My
parents have an excellent dentist that will help me get dentures at a
good price.

... Upgrade to Windows 10? I'm already up to Windows 95!

Hah!

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

Title: Crawfish Stuffed Manicotti
Categories: Seafood, Pasta, Italian
Yield: 6 Servings

4 tb Butter
2 bn Green onions - finely
-chopped (use about 1 inch
-of
The fresh green part)
4 tb Parsley - minced
3 Clove garlic - finely minced
1/4 c Brandy
8 tb Butter
6 tb Flour
2 c Light cream
2 c Milk
1/2 c White wine - dry
1/2 c Tomato ketchup
4 tb Tomato paste
1 Lemon - juiced
1 tb Worcestershire sauce
4 c Crawfish tails - whole,
-boiled
Salt, pepper and Tabasco to
-taste
1 pk Manicotti

MMMMM--------------------------STUFFING-------------------------------
1 Stick butter
1 1/2 c Onions - finely chopped
1 bn Green onions - finely
-chopped
1 c Celery - finely chopped
1 c Green pepper - finely
-chopped
3 Clove garlic - minced
4 tb Parsley - finely chopped
1 Lemon - juiced
2 Bay leaves
1 ts Thyme leaves
4 c Crawfish tails - boiled,
-finely chopped
2 c Bread crumbs - fine
Salt, pepper and Tabasco to
-taste
1 Egg

CRAWFISH STUFFED MANICOTTI: Melt the 4 tablespoons butter. Fry the
green onions, parsley and garlic until onions are wilted. Add the
crawfish tails and let all of this fry until sizzling hot. Heat a
small pot and pour in the brandy. Remove the crawfish from fire,
ignite the brandy and pour into the crawfish mixture. Toss until
flames die down. Set aside.

In another pot, melt 8 tablespoons butter. Add the flour and let
this cook on a low fire until flour is cooked, about 2 minutes,
stirring often. Add the cream, milk, ketchup and tomato paste,
stirring constantly until sauce comes to a boil and starts to thicken.

Add the wine, lemon juice, Worcestershire sauce, salt, pepper and
Tabasco.

Combine both pans and simmer for a few minutes. If sauce is too
thick, thin it out with a little more milk.

Cook manicotti according to package directions.

Note: Do not use crawfish cooked with crab boil.

STUFFING: Melt the stick of butter. Fry onions, green onions, celery,
green pepper, garlic and parsley until wilted. Add crawfish meat,
lemon juice, bay leaves and thyme. Let all of this cook for about 10
or 15 minutes or until vegetables are cooked. Add bread crumbs,
salt, pepper and Tabasco.

Cook for about 10 minutes, stirring often. If stuffing is too moist,
add a little more bread crumbs. Add the egg and mix well.

Stuff the manicotti carefully and lay them in a lightly greased
baking dish in a single layer.

Pour most of the sauce over the manicotti and bake covered in a 350 F
preheated oven for about 35 to 40 minutes or until manicotti are fully
cooked. Spoon reserved sauce over manicotti when served.

Serves 5 to 7.

Note: Do not use crawfish cooked with crab boil.

Recipe from Marguerite Sigur, Times-Picayune Cooking Contest, 1985.

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

MMMMM

-- Sean

... School ends, but education doesn't.
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