On 07-24-22 06:23, Dave Drum <=-
spoke to Shawn Highfield about Re: Oily Fish <=-

This recipe uses salt-water shad. My local fresh-water shad were only sun-fish sized (about 5" to 6" long) and it would be tought to fillet them. Bv)= Not to mention they they are VERY bony.

When we lived in Wisconsin, we had an apartment on a corner lot -- canal
and bay. I would do a lot of fishing when I got back from the
university. I kept a cage where I put fish fit to eat until I had
enough for a meal for the two of us. What I caught were blue gill,
perch, croppie, and bullheads. Mostly less than 5" long and about 1/2"
thick. Since Gail was still in her "find a bone, stop eating" phase, I
had to filet them. As you said, not an easy job to get more than a few
bites out of each filet piece.

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

Title: Mexican Lasagna
Categories: Beef, D/g, Casserole, Boat
Yield: 4 servings

1 lb Beef; ground, or turkey
12 oz Jar Thick & Chunky Salsa
-(Hotness of your choice)
-or jar of Picante Sauce
6 lg Tostada Shells (or 6 taco
-shells broke in half)
-(or packaged Tostados or
-Nachos)
16 oz Can refried beans
1 c Sour cream
8 oz Cheese, cheddar; shredded

Preheat oven to 350 degrees

In Skillet, brown beef; drain. Stir in 1/2 cup salsa.

Spread 1/4 cup salsa in a DEEP DISH 10 inch pie plate; top with 3
tostados or halved taco shells (or overlap small tostados to cover
bottom of pie pan)

Top with half of each of the beans, meat mixture, sour cream and
cheese.

Place second layer of tostada shells, spread with beans, meat,
sour cream and cheese.

Add a little extra salsa over top cheese layer.

Cover with foil, bake at 350 degrees for 30 minutes.

Remove from oven, let stand 10 minutes. Cut into wedges.

Can garnish with shredded lettuce

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

MMMMM


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Dale Shipp wrote to Dave Drum <=-

As you said, not an easy job to get more than a few
bites out of each filet piece.

That sounds like a difficult and tedious job. I have to be careful
of small bones because of no teeth but when I had teeth, no problrmsd
chomping up small bones in fish.

Side note: I have a brand-new fishing pole sitting here a friend gave
mer. I'm waiting on him to decide when we want to go to Allan Branch
Pond, a 2.5 acre man-made pond used for drainage in the Cherokee
National Forest, stocked with bass, bluegill, and catfish and is
about an hour and half drive from here.

It even has its own website: https://tinyurl.com/2p8vdxj4 (usda.gov)

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

Title: Hunter's Minestrone
Categories: Italian, Beef, Soups
Yield: 8 Servings

MMMMM-------------------------FIRST PART------------------------------
2 ts Salt
3 qt Water
2 1/2 lb Beef, cubed
1 Garlic clove, crushed
1 Bay leaf

MMMMM------------------------SECOND PART-----------------------------
1 Carrot, large, sliced
2 Celery sticks, sliced
1 Onion, medium, cut in 8ths
1 cn Kidney beans (12 to 16 oz.)
1 cn Tomato paste w/garlic (6 oz)
1 Handful green beans(or more)
- halved or quartered
4 Roma tomatoes; chopped
1/2 c Chianti or other red wine
1 ts Basil leaves
2 ts Creole seasoning
1 1/2 ts Oregano leaves

MMMMM-------------------------THIRD PART------------------------------
8 oz Pasta shells
1/2 ts Paprika
2 ts Sugar

FIRST PART: Bring the water to a boil. Put in all first part
ingredients and then simmer, covered, for 3 hours. SECOND PART: Add
all second part ingredients to pot and simmer for 30 minutes. THIRD
PART: Add all third part ingredients to pot and simmer for and
additional 30 minutes. Serve with lots of garlic bread.

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

MMMMM

-- Sean

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Dale Shipp wrote to Dave Drum <=-

This recipe uses salt-water shad. My local fresh-water shad were only sun-fish sized (about 5" to 6" long) and it would be tought to fillet them. Bv)= Not to mention they they are VERY bony.

When we lived in Wisconsin, we had an apartment on a corner lot --
canal and bay. I would do a lot of fishing when I got back from the university. I kept a cage where I put fish fit to eat until I had
enough for a meal for the two of us. What I caught were blue gill,
perch, croppie, and bullheads. Mostly less than 5" long and about 1/2"

It's pronounced "croppy" but spelled crappie. You can spot non-fishermen
by the way they pronounce that and sometimes by the facial expression
the mental picture that pronunciation generates.

thick. Since Gail was still in her "find a bone, stop eating" phase, I had to filet them. As you said, not an easy job to get more than a few bites out of each filet piece.

Never had a cage to keep the catch. My grandfather built a couple of
fish traps that looked very much like this https://tinyurl.com/TRAPPAFISH

The problem was turtles. Once in a while we'd pull up the trap and find
fish heads and a dead turtle. We also had the same problem with trot
lines. I used a 50 hook trot line which was baited with "stink" baits. Occasionally I'd pull it up and discover nothing but heads - telling
me that the herd of turtles had been feastings. The trot line, however,
didn't drown a turtle unless he swallowed a hook and couldn't get free.

But, turtles weren't a dead loss. They made excellent soup. My grandmother wouldn't clean or butcher them but she did make a mean turtle soup.

Her method was very similar to this except she used homemade stock in
place of the bouillon cubes.

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

Title: Camp Turtle Soup
Categories: Five, Game, Vegetables, Soups
Yield: 3 Servings

Turtle meat from one turtle
1 lg Onion
Diced carrots, celery, and
- potatoes (to fill pot)
Beef or chicken bouillon
- cubes
Black pepper

Boil the turtle meat in the water with some of the
bouillon until the meat can be removed from the bones.

Do that, then add vegetables and cook until just done.
Season with the pepper.

Recipe by: Fred Bouwman - November 20, 2009

From Camp Cooking: A Practical Handbook, Skyhorse
Publishing, 2009.

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

Uncle Dirty Dave's Archives

MMMMM

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Sean Dennis wrote to Dale Shipp <=-

As you said, not an easy job to get more than a few
bites out of each filet piece.

That sounds like a difficult and tedious job. I have to be careful
of small bones because of no teeth but when I had teeth, no problrmsd chomping up small bones in fish.

Your tongue will detect any small bones that were missed. When I find
one I press the fish agains the gum with my tongue and use the tongue
to "worry" it away from the flesh. Then spit it out. Bv)=

Be careful chomping those small bones. If you get one stuck you'll need
to wash or replace the tablecloth. Bv)=

Side note: I have a brand-new fishing pole sitting here a friend gave
mer. I'm waiting on him to decide when we want to go to Allan Branch Pond, a 2.5 acre man-made pond used for drainage in the Cherokee
National Forest, stocked with bass, bluegill, and catfish and is
about an hour and half drive from here.

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

Title: Pan Fried Bluegill
Categories: Seafood, Dairy
Yield: 4 Servings

2 lb Dressed bluegill; heads off,
- fileted
1 1/2 ts Fine salt
Fresh ground pepper
1/4 c Milk
1/2 c Flour
1/4 c Cornmeal
Oil for frying

Clean fresh caught fish and filet. Rinse and dry fish. Add
salt and pepper to milk. Mix flour and cornmeal. Dip fish
filets into milk mix and roll in flour mixture. Fry in
hot oil at moderate heat for 2 to 3 minutes or until
golden brown on one side. (You may use frozen if that's
all you have.)

Turn carefully and fry 1 to 2 minutes longer - or until
other side is golden brown and fish flakes easily when
tested with a fork. Drain on paper.

Uncle Dirty Dave's Kitchen

MMMMM

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