On 04-08-22 05:53, Dave Drum <=-
spoke to Ruth Haffly about Re: Phones was: Eat Here/ <=-

My problem right now is freezer space. I'm trying to "eat down" the upright freezer preparatory to doing a manual defrost. So the freezer
over the ice box is crammed. Next time (if there is a next time) I'm
going to spend the extra $$$ and get a self-defrosting model. I'm some what amazed at some of the treasures that emerge from the perma-frost.

So you think you got problems :-}}

Before we moved from Columbia, we had two freezers in the basement.
One was full size, self defrosting. We used it for storage of meats,
etc. The other was smaller, sort of self defrosting, and we used it for storing things like second servings of meals, cookies, and other
prepared foods. That was nice.

Now we have a french door refrigerator with a single freezer on the
bottom. That bottom freezer is much easier on the legs since it puts
the things we use the most up top and easier to reach. BUT, it has no
where nearly the volume of what we left behind. Even though we gave
away a lot of food, we brought enough to completly fill the frig freezer
here. Given that we rarely cook anymore, it has stayed full.


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

Title: Overnight Baked French Toast Casserole Audrey
Categories: Breakfast, Easy, Tested, Picnic
Yield: 8 Servings

1/2 c Butter, melted
12 sl Teaxas toast or French Loaf
1 c Brown sugar
1 ts Cinnamon
1/4 ts Nutmeg
1/2 c Chopped pecans (optional)
1 ts Vanilla
4 ea Extra large eggs
1 1/2 c Milk

Melt butter in 9 x 13 glass baking pan.

Mix brown sugar, cinnamon, nutmeg and nuts if using.

Whisk eggs, milk and vanilla together. Cut bread into 1 1/2 cubes.

Layer bottom of pan with half the bread pieces. Sprinkle half brown
sugar mixture over the bread.

Layer second half of bread. Pour egg mixture over bread, making sure
all pieces are covered evenly. Sprinkle remaining brown sugar mixture
on top. Cover with foil and refrigerate overnight.

In the morning, remove from the refrigerator. Preheat oven to 350 and
bake for 30 minutes. Remove foil and bake for another 20 minutes
until top of French toast is browned and set.

Optional: Pour a little bit of maple syrup on top of casserole.
Place back in oven and using broiler, broil for 5-7 minutes to
caramelize the top.

Variation on recipe from Mommyskitchen.net

Tested 3/14 cutting recipe in half and putting in a 8 x 8 glass cake
pan. Very pleased with the results.

Will do again.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:30:52, 09 Apr 2022
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Dave Drum <=-

My problem right now is freezer space. I'm trying to "eat down" the upright freezer preparatory to doing a manual defrost. So the freezer
over the ice box is crammed. Next time (if there is a next time) I'm
going to spend the extra $$$ and get a self-defrosting model. I'm some what amazed at some of the treasures that emerge from the perma-frost.

So you think you got problems :-}}

Before we moved from Columbia, we had two freezers in the basement.
One was full size, self defrosting. We used it for storage of meats,
etc. The other was smaller, sort of self defrosting, and we used it
for storing things like second servings of meals, cookies, and other prepared foods. That was nice.

Now we have a french door refrigerator with a single freezer on the bottom. That bottom freezer is much easier on the legs since it puts
the things we use the most up top and easier to reach. BUT, it has no where nearly the volume of what we left behind. Even though we gave
away a lot of food, we brought enough to completly fill the frig
freezer here. Given that we rarely cook anymore, it has stayed full.

Didn't you have one of those in Columbia? My (sometimes reliable) memory
says you did when I attended my last picnic at your house.

My preference is for a side-by-side. I was given one of those when my
friend, Les, was "upgrading" to a bottom freezer unit to keep his new
wife happy. Sadly, measuring things revealed that it would not fit into
my kitchen. So my nephew wound up with it.

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

Title: Freezer-Ready Tomato Ground Beef Mix
Categories: Beef, Vegetables, Herbs, Cheese
Yield: 4 Pounds

4 lb Lean ground beef
4 md Onions; chopped
2 tb Fresh minced garlic; or more
2 c Celery; chopped
1/4 c Oil (opt)
1 lb Fresh mushrooms; sliced
1/4 c Tomato paste; to taste
1 tb Lawry's seasoning salt; to
- taste
Black pepper
1/2 c Grated Parmesan cheese

In a x-large Dutch oven, cook ground beef, onions, celery
and garlic over medium heat in oil until meat is no longer
pink; drain fat.

Add in tomato paste and mushrooms; mix to combine, and
cook for 1-2 minutes.

Add in Parmesan cheese, salt and pepper; mix well, cover
and simmer for about 30-40 minutes.

Cool to room temperature, the freeze mixture in 2-cup
portions in plastic freezer containers.

May be frozen for up to 3 months.

Thaw in the refrigerator or in the microwave before using.

From: http://www.food.com

Uncle Dirty Dave's Archives

MMMMM

... "Disappointments are inevitable; discouragement is a choice" Charles Stanley
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

On 04-09-22 08:14, Dave Drum <=-
spoke to Dale Shipp about Re: Freezer space <=-

Now we have a french door refrigerator with a single freezer on the bottom. That bottom freezer is much easier on the legs since it puts
the things we use the most up top and easier to reach. BUT, it has no where nearly the volume of what we left behind. Even though we gave
away a lot of food, we brought enough to completly fill the frig
freezer here. Given that we rarely cook anymore, it has stayed full.

Didn't you have one of those in Columbia? My (sometimes reliable)
memory says you did when I attended my last picnic at your house.

Yes we did. This one looks much like the one we had in the Columbia
house, but is missing a few features.

My preference is for a side-by-side. I was given one of those when my friend, Les, was "upgrading" to a bottom freezer unit to keep his new
wife happy. Sadly, measuring things revealed that it would not fit
into my kitchen. So my nephew wound up with it.

Our problem with a side-by-side is that it can be hard to store some
things in it, for example a frozen pizza. I don't know if the cubic
foot space is more or is less than our bottom freezer, but I believe the
bottom to be more useful.


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

Title: No Mess Lasagna (change micro version)
Categories: Beef, D/g, Casserole, Boat
Yield: 8 servings

43 oz Jar spaghetti sauce
12 Lasagna noodles, UNCOOKED
(Use blue casserole pan)
16 oz Small curd cottage cheese
2 lg Eggs
10 oz Cheese, Mozzarella; shredded
(about 2 cups)
1/4 c Cheese, parmesan, grated
Plus more for topping
1/4 c Cheese, Romano, grated
Plus more for topping
1 lb Beef, ground, or turkey
OR 1 lb reg flavor pork
Sausage
1 tb -Italian spices to taste -
1/2 ts Dried garlic or to taste

Preheat oven to 375 degrees

Brown ground beef (or sausage) and drain Mix together ground beef and
spaghetti sauce (add spices)

In Medium bowl, mix cottage cheese, mozzarella and 1/4 cup each
romano and parmesan cheese and eggs until well blended.

Spread 1/4 of the sauce (about 1 1/4 cups) on bottom of pan
(approximately 9 x 13 x 3) Place one noodle layer 4 across bottom of
pan. Place 1/2 cottage cheese mixture on top of noodle, then layer
1/4 of sauce then the second layer of noodle. Repeat, ending with
top layer of noodle, and then top with sauce. Sprinkle with
additional parmesan cheese.

Cover tightly with foil.

Cook 1 hour covered in preheated oven.

Uncover and cook 15 min more. Test with point of knife to make sure
noodles are soft.

Let cool 10 minutes before cutting into serving pieces.

Serves 4 - 6

MICROWAVE VERSION

USE 8 X 8 glass dish. Cut ingred in half . follow above directions.
(cutting sauce for layers in half as well) except cover loosely with
wax paper. Microwave on high 18 min, turn dish and continue another
18 min. Let stand 5 min before serving. (Test for doneness - zap
longer if necessary )

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

MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:39:34, 10 Apr 2022
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Dave Drum <=-

Didn't you have one of those in Columbia? My (sometimes reliable)
memory says you did when I attended my last picnic at your house.

Yes we did. This one looks much like the one we had in the Columbia house, but is missing a few features.

My preference is for a side-by-side. I was given one of those when my friend, Les, was "upgrading" to a bottom freezer unit to keep his new
wife happy. Sadly, measuring things revealed that it would not fit
into my kitchen. So my nephew wound up with it.

Our problem with a side-by-side is that it can be hard to store some things in it, for example a frozen pizza. I don't know if the cubic
foot space is more or is less than our bottom freezer, but I believe
the bottom to be more useful.

That comes under the heading of "Diff'rent strokes". I don't do frozen
pizza as I have yet to find one that I really like. Closest would be
Papa Murphy's "Take an Bake" which I always have to tart-up. And there
are a number of delivery/take away places available to me.

I did find when I went to GFS to re-stock my frozen chicken main-dish
portions that Milford Valley has gone up from U$1.09 to U$1.69 (still
a decent price) due to the recent and on-going bird flu driven slaughter
of chickens in the Midwest.

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

Title: Chicken Cordon Bleu I
Categories: Five, Poultry, Pork, Cheese, Breads
Yield: 4 Servings

4 Skinned, boned chicken
- breast halves
1/4 ts (ea) salt & black pepper
6 sl Emmenthal cheese; two cut in
- half
4 sl Cooked ham
1/2 c Seasoned bread crumbs

Set oven @ 350┬║F/175┬║C.

Coat a 7" x 11" baking dish with non-stick spray.

Pound chicken to 1/4" thickness.

Sprinkle each piece of chicken on both sides with salt
and pepper. Place 1 cheese slice and 1 ham slice on top
of each piece. Roll up each breast, and secure with a
toothpick. Place in baking dish, and sprinkle chicken
evenly with bread crumbs.

Bake for 30 to 35 minutes, or until chicken is no longer
pink. Remove from oven, and place 1/2 cheese slice on top
of each breast. Return to oven for 3 to 5 minutes, or
until cheese has melted. Remove toothpicks, and serve
immediately.

NOTE: I sometimes make this with chicken thighs. It's
not authentic but it sure is tasty. -- UDD

Recipe by: Kiersten Talley

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... I drink because I have to worry about anthrax and mad cows.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)