Ruth Haffly wrote to Dave Drum <=-

Title: Caprese Chicken [Recipe Recycle]
Categories: Poultry, Vegetables, Herbs, Cheese
Yield: 4 Servings

Looks good but I'm out of tomatoes at the moment and not going out for
a couple of days to get any. We're currently getting rain, some wind
from the latest hurricane, as of about half an hour ago, about half an inch of rain. Storm still hadn't made 2nd landfall as of noon so I know we're going to get more wet weather before it's all over.

My next-door brought us over a half dozen nice sized tomatoes yesterday,
last of the season as she is composting the vines and preparing her
garden area for the upcoming winter. Which may be a way off. Usually we
get a "killing" frost by now. Had one night where the low got down to
40+|F. And my da**ed grass is still growing and needs mowed again.

Update Saturday morning. We've had about 2.6" of rain since it started yesterday morning. Down to a drizzle now but was quite intense at
times. A tree blew down between our next door neighbor's house and the
one next to that--no damage to the houses but probably some to the car that was on that side of the driveway. We had small branches and leaves come down but nothing major. Steve lowered antennas, picked up loose
stuff in the yard, etc on Thursday, better to do it before the storm
hits than have it go flying all over the neighborhood.

Canada will bear the brunt of Ian's death throes. The hurricanes that
hit the Gulf Coast ... like Katrina, cause nasty weather all up the
Mississippi valley. As if we're not getting enough torrential rains and accompanying flash flood warnings on our own.

This was last night's supper ... a riff on my stuffed pepper recipe.

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

Title: Rice & Beef Stuffed Tomatoes
Categories: Beef, Vegetables, Rice
Yield: 2 servings

2 lg Tomatoes
1/2 c Water
1/2 c Minit or Uncle Ben's rice
8 oz Ground chuck
1 sm Yellow onion; peeled, chop'd
1 cl Garlic; mashed, minced
Salt & black pepper
15 oz Can tomato sauce
3 oz (1/2 can) tomato juice

Set oven @ 350+|F/175+|C. Grease a small oven-proof dish.

Cut tops from tomatoes and scoop out the pulp; transfer
pulp to a bowl and chop. Reserve tops of tomatoes.

Bring water to a boil in a saucepan, pour in the rice,
and cover pan; let stand until rice absorbs water, about
5 minutes.

Heat a large skillet over medium-high heat. Cook and
stir beef in the hot skillet until browned and crumbly,
5 to 7 minutes; drain and discard grease. Mix cooked
rice, onion, garlic, salt, and black pepper into ground
beef; add reserved tomato pulp and tomato sauce. Bring
the mixture to a boil, reduce heat to low, and simmer
until thickened, 10 minutes.

Set hollowed-out tomatoes into the prepared baking dish
and fill each tomato with ground beef mixture. If
desired, place tomato tops back on filled tomatoes. Pour
tomato juice over filled tomatoes for extra juiciness.

Bake until tomatoes are tender and filling is hot, about
20 minutes

Uncle Dirty Dave's Kitchen

MMMMM

... Climate: what we expect. Weather: what we get.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
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Hi Dave,

Title: Caprese Chicken [Recipe Recycle]
Categories: Poultry, Vegetables, Herbs, Cheese
Yield: 4 Servings

Looks good but I'm out of tomatoes at the moment and not going out for
a couple of days to get any. We're currently getting rain, some wind
from the latest hurricane, as of about half an hour ago, about half an inch of rain. Storm still hadn't made 2nd landfall as of noon so I know we're going to get more wet weather before it's all over.

My next-door brought us over a half dozen nice sized tomatoes
yesterday, last of the season as she is composting the vines and

Nice to have them so late in the season. The first year we were in AZ,
we had tomatoes into November. I picked the last of them before the
first frost, turned them into green tomato relish.

preparing her
garden area for the upcoming winter. Which may be a way off. Usually
we get a "killing" frost by now. Had one night where the low got down

I remember getting them as early as mid August/early September. We'll
probably have one here in late October/early November.

to
40+|F. And my da**ed grass is still growing and needs mowed again.

Ours has slowed down, probably one more mowing before the season ends.

Update Saturday morning. We've had about 2.6" of rain since it started yesterday morning. Down to a drizzle now but was quite intense at
times. A tree blew down between our next door neighbor's house and the
one next to that--no damage to the houses but probably some to the car that was on that side of the driveway. We had small branches and leaves come down but nothing major. Steve lowered antennas, picked up loose
stuff in the yard, etc on Thursday, better to do it before the storm
hits than have it go flying all over the neighborhood.

Canada will bear the brunt of Ian's death throes. The hurricanes that
hit the Gulf Coast ... like Katrina, cause nasty weather all up the Mississippi valley. As if we're not getting enough torrential rains
and accompanying flash flood warnings on our own.

Our section of town got thru with very little damage and our power
stayed on. Hopefully that's the last of the big ones for the year but
we've still got 2 more months of hurricane season.

This was last night's supper ... a riff on my stuffed pepper recipe.

Title: Rice & Beef Stuffed Tomatoes
Categories: Beef, Vegetables, Rice
Yield: 2 servings

Looks good. Steve isn't much of a tomato eater other than in sauce and
suchlike but I might make this up & freeze the extra one, enjoy them
when he's out for supper.


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


... The first rule of intelligent tinkering: Save all the parts!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

Title: Caprese Chicken [Recipe Recycle]
Categories: Poultry, Vegetables, Herbs, Cheese
Yield: 4 Servings

Looks good but I'm out of tomatoes at the moment and not going out for
a couple of days to get any. We're currently getting rain, some wind
from the latest hurricane, as of about half an hour ago, about half an inch of rain. Storm still hadn't made 2nd landfall as of noon so I know we're going to get more wet weather before it's all over.

My next-door brought us over a half dozen nice sized tomatoes
yesterday, last of the season as she is composting the vines and

Nice to have them so late in the season. The first year we were in AZ,
we had tomatoes into November. I picked the last of them before the
first frost, turned them into green tomato relish.

Key to that is starting your own seeds and staggered planting. Bv)=

I've put a nice recipe at the bottom for pickled green tomatoes by the
Illinois Times food columnist, Pete Glatz.

After the passing of his wife, Julianne (former Illinois Times food
columnist), Peter Glatz decided to retire from a 40-year career as a
dentist to reinvent himself as a chef at the age of 66. In his short
culinary career, he has worked at Chicago's Michelin-starred Elizabeth Restaurant, Oklahoma City’s Nonesuch (Bon Appetit's "America's Best New Restaurant" - 2018), Savannah's The Grey, and Spoon and Stable in
Minneapolis. - From the blurb on his column's page.

This was last night's supper ... a riff on my stuffed pepper recipe.

Title: Rice & Beef Stuffed Tomatoes
Categories: Beef, Vegetables, Rice
Yield: 2 servings

Looks good. Steve isn't much of a tomato eater other than in sauce and suchlike but I might make this up & freeze the extra one, enjoy them
when he's out for supper.

I really like tomatoes. My preferred burget toppings are tomato, oinion
and mayonnaise. And tomato juice is my go-to breakfast juice (as well
as throughout the day in place of a can of soda).

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

Title: Pickled Green Tomatoes
Categories: Vegetables, Herbs, Chilies, Preserving
Yield: 3 quarts

3 1/2 lb Green heirloom tomatoes;
- sliced in 1/2" rounds
1/4 c (1/2") slices jalapeno
- chilies (w/seeds)
1 1/2 ts Coriander seeds
3/4 ts Fennel seeds
3/4 ts Yellow mustard seeds
3/4 ts Black peppercorns
1 1/4 c Apple cider vinegar
1 1/4 c Rice vinegar
1 1/4 c Water
1 c Sugar
1 1/2 Star anise pods
1 Geen cardamom pod; cracked
1 Fresh bay leaf

Sterilize three 1 quart canning jars, along with their
rings and lids.

Divide the tomato slices, jalapeno slices, coriander
seeds, fennel seeds, mustard seeds, and peppercorns
among the jars, packing them in tightly.

Combine the vinegars, water, sugar, star anise, cardamom
pod, and bay leaf in a large nonreactive saucepan and
bring to a boil over high heat, stirring to completely
dissolve the sugar.

Strain the mixture into the jars; discard the solids.

Wipe the rims and threads clean, place the lids and
rings on the jars, and tighten the rings.

Cool the jars to room temperature, then refrigerate the
jars and allow the tomatoes to cure for 1 week before
eating.

Tightly sealed, the tomatoes will keep for up to 2
months in the refrigerator.

Note: For longer storage, the tomatoes can be processed
according to the instructions for water bath canning.

By: Peter Glatz

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

Uncle Dirty Dave's Archives

MMMMM

... No popcorn in popcorn shrimp? Then there's no point trying pot roast.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

My next-door brought us over a half dozen nice sized tomatoes
yesterday, last of the season as she is composting the vines and

Nice to have them so late in the season. The first year we were in AZ,
we had tomatoes into November. I picked the last of them before the
first frost, turned them into green tomato relish.

Key to that is starting your own seeds and staggered planting. Bv)=

If I recall rightly, we bought starter plants in late May and put them
in. Very late planting for AZ (got the house in mid April) but they did
well. Younger daughter planted a seed from a 4th of July watermelon and harvested a melon in early November.

I've put a nice recipe at the bottom for pickled green tomatoes by the Illinois Times food columnist, Pete Glatz.

After the passing of his wife, Julianne (former Illinois Times food columnist), Peter Glatz decided to retire from a 40-year career as a dentist to reinvent himself as a chef at the age of 66. In his short culinary career, he has worked at Chicago's Michelin-starred Elizabeth Restaurant, Oklahoma City’s Nonesuch (Bon Appetit's "America's Best
New Restaurant" - 2018), Savannah's The Grey, and Spoon and Stable in Minneapolis. - From the blurb on his column's page.

Good for him! Quite a career change but it sounds like he did very well
for himself.

This was last night's supper ... a riff on my stuffed pepper recipe.

Title: Rice & Beef Stuffed Tomatoes
Categories: Beef, Vegetables, Rice
Yield: 2 servings

Looks good. Steve isn't much of a tomato eater other than in sauce and suchlike but I might make this up & freeze the extra one, enjoy them
when he's out for supper.

I really like tomatoes. My preferred burget toppings are tomato,
oinion and mayonnaise. And tomato juice is my go-to breakfast juice

I go for a slice of tomato, same of onion, a couple of pickles (bread &
butter type) and some leaf lettuce, if available. If not, then I'll
settle for ketchup and pickle relish. Breakfast drinks used to include a
big glass of orange juice and mug of tea, past ten years it's been just
tea. Tried a vegetable juice blend for a while but it just wasn't as
good as oj had been so decided to stay with just tea.

(as well
as throughout the day in place of a can of soda).

I'll usually go for just plain water if I have a drink thruout the day.


... Multitask: make twice the mistakes in 1/2 the time.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)