Ruth Haffly wrote to Shawn Highfield <=-

Your peas, your choice. We don't do a lot of fish/seafood at home any
more but we've got several good or great seafood restaurats in the
area. A friend just gave me a Hello Fresh recipe card for Shrimp
Spaghetti With A Kick that we'll probably try. He gets the Hello Fresh kits and passes duplicate recipe cards (if it's a 2nd time ordering)
over to me as he knows I can make the same thing without a kit. Trying
to convince him that he's now capable of doing the same thing.

Funny you shold bring this up right now. I was defrosting the freezer
and came across a bag of tail-off shrimp buried in the frost. NOTE TO
SELF: Check Best Buy for that self-defrosting freezer.

Anyway I made this recipe I invented when living at my brother's house
for medical recovery a few years ago. It was a hit then and it was again
last night. Real Alfredo would use fettucine noodles. But, I prefer the
thinner linguine or spaghetti. And it's a poor cook who can't suit him
self. Bv)=

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

Title: Shrimp & Broccoli (sort of) Alfredo
Categories: Seafood, Sauces, Pasta, Cheese
Yield: 4 Servings

8 oz Uncooked linguine or
- spaghetti
1 c Broccoli florets
2 tb Butter
1 lb Tail-off cooked shrimp
10 3/4 oz Can cream of mushroom soup;
- undiluted
1/2 c Whole milk or Half & Half
1/2 c Grated Parmesan cheese; plus
- more to sprinkle at table
1/4 ts Pepper

Cook linguine according to package directions. Add
broccoli to cooking water for the last 4 minutes of
cooking time; drain.

In a medium skillet, over med-high heat, melt butter.
Add shrimp and heat, stirring, until shrimp are heated
through. Add soup, milk, cheese, pepper & the linguine
mixture. Heat through, stirring occasionally.

Serve with additional cheese.

Makes 4 servings

Uncle Dirty Dave's Kitchen

MMMMM


... Junk will accumulate to overflow space provided for it!
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Your peas, your choice. We don't do a lot of fish/seafood at home any
more but we've got several good or great seafood restaurats in the
area. A friend just gave me a Hello Fresh recipe card for Shrimp
Spaghetti With A Kick that we'll probably try. He gets the Hello Fresh kits and passes duplicate recipe cards (if it's a 2nd time ordering)
over to me as he knows I can make the same thing without a kit. Trying
to convince him that he's now capable of doing the same thing.

Funny you shold bring this up right now. I was defrosting the freezer
and came across a bag of tail-off shrimp buried in the frost. NOTE TO SELF: Check Best Buy for that self-defrosting freezer.

I might try it soon myself. Recently I was browsing thru a cook book put
out by the Rocky Mount Junior League, came across the following. I had a
pack of shrimp in the freezer from some time ago, cut the recipe in half
and had a supper that we'll repeat.

VIDALIA SHRIMP SAUTE OVER ANGEL HAIR PASTA

30 ounces angel hair pasta
(I subbed in buckwheat noodles (soba) that had been in the pantry for a
while.)
1/4 c olive oil
2 cloves garlic, chopped
2 green peppers, sliced in strips
2 red peppers, sliced in strips
1 large Vidalia onion. diced
6-8 sun dried tomatoes
(dry, not in oil)
36 jumbo fresh shrimp, peeled and cleaned
salt and pepper to taste
12 fresh basil leaves, divided
6 ounces Parmesan cheese, grated

Cook pasta according to package directions, rinse and set aside.
Heat oil in large saute pan. Cook garlic, peppers, onion and sun dried
tomatoes until onions are translucent and peppers are crisp. Add shrimp,
salt & pepper and 3 chopped basil leaves. When shrimp are slightly pink
and firm, about 4-5 minutes, remove pan from heat.
Stir cooked pasta into shrimp and pepper mixture. Cover pan and return
to heat for about 1 minute to heat through. Serve immediately. Garnish
with remaining basil leaves and sprinkle with parmesan cheese.
Serves 6

Anyway I made this recipe I invented when living at my brother's house
for medical recovery a few years ago. It was a hit then and it was
again last night. Real Alfredo would use fettucine noodles. But, I
prefer the thinner linguine or spaghetti. And it's a poor cook who
can't suit him
self. Bv)=

Title: Shrimp & Broccoli (sort of) Alfredo
Categories: Seafood, Sauces, Pasta, Cheese
Yield: 4 Servings

Looks good, I had a Wegman's heat & serve (with chicken and penne pasta) version of this last week. Pan said one serving, I had it over 2 meals.
It was ok, not great, not bad with only 3 pieces of broccoli in the
whole thing. Don't know if I would buy it again but Steve had his VFW
meeting and I didn't have anything in the fridge that looked appealing,

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


... Junk: stuff we throw away. Stuff: junk we keep.

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

Ruth Haffly wrote to Dave Drum <=-

Your peas, your choice. We don't do a lot of fish/seafood at home any
more but we've got several good or great seafood restaurats in the
area. A friend just gave me a Hello Fresh recipe card for Shrimp
Spaghetti With A Kick that we'll probably try. He gets the Hello Fresh kits and passes duplicate recipe cards (if it's a 2nd time ordering)
over to me as he knows I can make the same thing without a kit. Trying
to convince him that he's now capable of doing the same thing.

Funny you shold bring this up right now. I was defrosting the freezer
and came across a bag of tail-off shrimp buried in the frost. NOTE TO SELF: Check Best Buy for that self-defrosting freezer.

I might try it soon myself. Recently I was browsing thru a cook book
put out by the Rocky Mount Junior League, came across the following. I
had a pack of shrimp in the freezer from some time ago, cut the recipe
in half and had a supper that we'll repeat.

VIDALIA SHRIMP SAUTE OVER ANGEL HAIR PASTA

30 ounces angel hair pasta
(I subbed in buckwheat noodles (soba) that had been in the pantry for a while.)
1/4 c olive oil
2 cloves garlic, chopped
2 green peppers, sliced in strips
2 red peppers, sliced in strips

Bell peppers? Or poblano/NuMex?

1 large Vidalia onion. diced
6-8 sun dried tomatoes
(dry, not in oil)
36 jumbo fresh shrimp, peeled and cleaned

IOW 2 pounds of shrimps

salt and pepper to taste

RH> 12 fresh basil leaves, divided

6 ounces Parmesan cheese, grated

Cook pasta according to package directions, rinse and set aside.
Heat oil in large saute pan. Cook garlic, peppers, onion and sun dried tomatoes until onions are translucent and peppers are crisp. Add
shrimp, salt & pepper and 3 chopped basil leaves. When shrimp are
slightly pink and firm, about 4-5 minutes, remove pan from heat.
Stir cooked pasta into shrimp and pepper mixture. Cover pan and return
to heat for about 1 minute to heat through. Serve immediately. Garnish with remaining basil leaves and sprinkle with parmesan cheese.
Serves 6

Looks like a decent recipe. If Vidalia onions are not in season you can
sub nearly any yellow (sweet) onion icluding the Texas 1084.

Anyway I made this recipe I invented when living at my brother's house
for medical recovery a few years ago. It was a hit then and it was
again last night. Real Alfredo would use fettucine noodles. But, I
prefer the thinner linguine or spaghetti. And it's a poor cook who
can't suit himself. Bv)=

Title: Shrimp & Broccoli (sort of) Alfredo
Categories: Seafood, Sauces, Pasta, Cheese
Yield: 4 Servings

Looks good, I had a Wegman's heat & serve (with chicken and penne
pasta) version of this last week. Pan said one serving, I had it over 2 meals. It was ok, not great, not bad with only 3 pieces of broccoli in
the whole thing. Don't know if I would buy it again but Steve had his
VFW meeting and I didn't have anything in the fridge that looked appealing,

I sometimes nuke up a Healthy Choice selection then let one of the fur
kids pre-wash the container. I really like when Hy-Vee puts them on a
special for under U$3 ea. Great price and good (also convenient) food.

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

Title: Can Opener Casserole
Categories: Poultry, Vegetables, Soups, Dairy
Yield: 8 servings

10 oz (2 cans) chicken meat;
- drained
10 3/4 oz Can cream of mushroom soup 1
10 3/4 oz Can cream of chicken soup
4 oz Can mushroom stems & pieces;
- drained
8 1/2 oz Can chow mein noodles
12 oz Can evaporated milk
6 oz Can French fried onion rings

Mix together chicken, soups, mushrooms, chow mein
noodles and milk.

Spoon into baking dish (9 x 13-- pretty sure).

Bake for 20 minutes @ 350oF/175oC.

Sprinkle with onion rings and bake 10-15 more minutes
longer until brown and bubbly.

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

Uncle Dirty Dave's Archives

MMMMM

... Oh no! Not another breakfast of ruint eggs and harsh browns.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Funny you shold bring this up right now. I was defrosting the freezer
and came across a bag of tail-off shrimp buried in the frost. NOTE TO SELF: Check Best Buy for that self-defrosting freezer.

I do like our self defrosting freezer, same with the fridge freezer.
I've defrosted many freezers over my lifetime and various moves; it's
nice not to have to worry about that any more.

I might try it soon myself. Recently I was browsing thru a cook book
put out by the Rocky Mount Junior League, came across the following. I
had a pack of shrimp in the freezer from some time ago, cut the recipe
in half and had a supper that we'll repeat.

VIDALIA SHRIMP SAUTE OVER ANGEL HAIR PASTA

30 ounces angel hair pasta
(I subbed in buckwheat noodles (soba) that had been in the pantry for a while.)
1/4 c olive oil
2 cloves garlic, chopped
2 green peppers, sliced in strips
2 red peppers, sliced in strips

Bell peppers? Or poblano/NuMex?

First time making; I used bells but may try others next time around.
Don't want to overpower the shrimps tho.

Looks like a decent recipe. If Vidalia onions are not in season you
can sub nearly any yellow (sweet) onion icluding the Texas 1084.

Or the Maui sweet, used enough of them over almost 6 years in HI. They
work well in something like this.

Anyway I made this recipe I invented when living at my brother's house
for medical recovery a few years ago. It was a hit then and it was
again last night. Real Alfredo would use fettucine noodles. But, I
prefer the thinner linguine or spaghetti. And it's a poor cook who
can't suit himself. Bv)=

Title: Shrimp & Broccoli (sort of) Alfredo
Categories: Seafood, Sauces, Pasta, Cheese
Yield: 4 Servings

Looks good, I had a Wegman's heat & serve (with chicken and penne
pasta) version of this last week. Pan said one serving, I had it over 2 meals. It was ok, not great, not bad with only 3 pieces of broccoli in
the whole thing. Don't know if I would buy it again but Steve had his
VFW meeting and I didn't have anything in the fridge that looked appealing,

I sometimes nuke up a Healthy Choice selection then let one of the fur kids pre-wash the container. I really like when Hy-Vee puts them on a special for under U$3 ea. Great price and good (also convenient) food.

I've tried some of the different pre made things from Wegman's when
Steve has a supper meal. A bit more on the pricey side but they're made
up fresh and are generous enough to make 2 meals of it.


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


... I DID Read The Docs! Honest! Oh, *That* page...

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

Ruth Haffly wrote to Dave Drum <=-

Funny you shold bring this up right now. I was defrosting the freezer
and came across a bag of tail-off shrimp buried in the frost. NOTE TO SELF: Check Best Buy for that self-defrosting freezer.

I do like our self defrosting freezer, same with the fridge freezer.
I've defrosted many freezers over my lifetime and various moves; it's
nice not to have to worry about that any more.

Used to be easy when I was a kidlet and the freezer at the time held only
a pair of ice cube trays and maybe a package of hamburger. Open the door, unplug the Frigidare and place a fan to blow room air on the freezer. As
the collected frost lost its grip on the coils and slid into the catch
pan under the freezer turn the fan to off, dump the catch pan and plug
the ice box back in. Usually the ice cube trays had'nt melted enough to
loosed the cubes in the trays. Bv)=

Too bad it's not that easy today. I scored a nice 12.6 cu. ft. self-
defroster at Best Buy for U$500 delivered and the current box moved to
the garage.

I might try it soon myself. Recently I was browsing thru a cook book
put out by the Rocky Mount Junior League, came across the following. I
had a pack of shrimp in the freezer from some time ago, cut the recipe
in half and had a supper that we'll repeat.

VIDALIA SHRIMP SAUTE OVER ANGEL HAIR PASTA

30 ounces angel hair pasta
(I subbed in buckwheat noodles (soba) that had been in the pantry for a while.)
1/4 c olive oil
2 cloves garlic, chopped
2 green peppers, sliced in strips
2 red peppers, sliced in strips

Bell peppers? Or poblano/NuMex?

First time making; I used bells but may try others next time around.
Don't want to overpower the shrimps tho.

Poblanos and NuMex/Anaheim are fairly mild as long as you stay away
from the Heritage Big Jim cultiver. Those are in the jalapeno range
for heat,

Looks like a decent recipe. If Vidalia onions are not in season you
can sub nearly any yellow (sweet) onion icluding the Texas 1084.

Or the Maui sweet, used enough of them over almost 6 years in HI. They work well in something like this.

Forgot about those as we don't see many of them, even at Harvest Market,
Real Vidalias and 1084s are much more common. Our local Ansar Shrine
holds a sale every year with Vidalia onions brought back from Vidalia
Georgia.

Anyway I made this recipe I invented when living at my brother's house
for medical recovery a few years ago. It was a hit then and it was
again last night. Real Alfredo would use fettucine noodles. But, I
prefer the thinner linguine or spaghetti. And it's a poor cook who
can't suit himself. Bv)=

Title: Shrimp & Broccoli (sort of) Alfredo
Categories: Seafood, Sauces, Pasta, Cheese
Yield: 4 Servings

Looks good, I had a Wegman's heat & serve (with chicken and penne
pasta) version of this last week. Pan said one serving, I had it over 2 meals. It was ok, not great, not bad with only 3 pieces of broccoli in
the whole thing. Don't know if I would buy it again but Steve had his
VFW meeting and I didn't have anything in the fridge that looked appealing,

I sometimes nuke up a Healthy Choice selection then let one of the fur kids pre-wash the container. I really like when Hy-Vee puts them on a special for under U$3 ea. Great price and good (also convenient) food.

I've tried some of the different pre made things from Wegman's when
Steve has a supper meal. A bit more on the pricey side but they're made
up fresh and are generous enough to make 2 meals of it.

I have a number of different deli-departments to choose from for take
away pre-made meals. Some are great and some are ..... But I like the convenience of the frozen Healthy Choice of Stouffer's. Or even good
ol' Banquet pot pies. No Marie Callender though. I've been burnt too
often. Can't imagine how that brand got so popular.

My favourite "hot-deli" take home is a half-pound of Humphrey's breaded
chicken livers and a pint container of melon chunks - either honey-dew
or muskmelon. A nice lunch that doesn't carb load me so I'm able to get
things done in the afternoon without a nap. Bv)=

This is more effot than stopping at the market - but, it's good:

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

Title: Fried Chicken Livers
Categories: Poultry, Dairy, Offal
Yield: 2 Servings

1 lb Chicken livers
1 lg Egg
1/2 c Milk
1 c A-P flour
1 tb Garlic powder
Salt & pepper
Vegetable oil to fry

Place chicken livers in a colander; rinse with cold
water and drain well. Blot dry with paper towels.

Whisk egg and milk together in a shallow dish until
blended.

Place flour, garlic powder, salt, and pepper into a
zip-top bag; shake to combine.

Heat oil in a deep fryer or large saucepan to
375oF/190oC

Dip chicken livers in egg mixture to coat, then
transfer, one at a time, into flour mixture, shaking
the bag to coat completely.

Gently place coated livers, a few at a time, into hot
oil; cover with a splatter screen and cook until crisp
and golden brown, 5 to 6 minutes.

Uncle Dirty Dave's Kitchen

MMMMM

... Time travel: Throwing the alarm clock at the wall.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

SELF: Check Best Buy for that self-defrosting freezer.

I do like our self defrosting freezer, same with the fridge freezer.
I've defrosted many freezers over my lifetime and various moves; it's
nice not to have to worry about that any more.

Used to be easy when I was a kidlet and the freezer at the time held
only a pair of ice cube trays and maybe a package of hamburger. Open

One rental house we had, the freezer had the ice cube tray (singular) underneath the food compartment. That couldn't hold much more than a 12
oz can of frozen orange juice, The door had no shelves. The owner of the
house let us replace the fridge (took it with us when we moved) so we
found a $50. "wonder" fridge at a yard sale. Wondered about age, brand,
how well it would hold up, etc. Still running about 6 years later when
we sold the place we were living in as Steve joined the Army.

the door, unplug the Frigidare and place a fan to blow room air on the freezer. As the collected frost lost its grip on the coils and slid
into the catch
pan under the freezer turn the fan to off, dump the catch pan and plug
the ice box back in. Usually the ice cube trays had'nt melted enough
to loosed the cubes in the trays. Bv)=

My mom used to heat a pot of water to boiling, then put it in the
freezer. After a bit, she would take it out and chip away at the ice. I
started with a pot of boiling water, then when it had cooled, took it
out and aimed a hair blow dryer at the ice. Much faster than mom's
method. (G)

Too bad it's not that easy today. I scored a nice 12.6 cu. ft. self- defroster at Best Buy for U$500 delivered and the current box moved to
the garage.

Nice! We bought a new fridge around this time in 2018, donated the old
one to our church. Still running, we just wanted more fridge room.
Replaced a chest freezer (about 10 c/f) with an upright a couple of
years ago, gave the chest one to a friend who had the need for one.

VIDALIA SHRIMP SAUTE OVER ANGEL HAIR PASTA

2 red peppers, sliced in strips

Bell peppers? Or poblano/NuMex?

First time making; I used bells but may try others next time around.
Don't want to overpower the shrimps tho.

Poblanos and NuMex/Anaheim are fairly mild as long as you stay away
from the Heritage Big Jim cultiver. Those are in the jalapeno range
for heat,

OK, will try them next time.

Looks like a decent recipe. If Vidalia onions are not in season you
can sub nearly any yellow (sweet) onion icluding the Texas 1084.

Or the Maui sweet, used enough of them over almost 6 years in HI. They work well in something like this.

Forgot about those as we don't see many of them, even at Harvest
Market, Real Vidalias and 1084s are much more common. Our local Ansar Shrine
holds a sale every year with Vidalia onions brought back from Vidalia Georgia.

We get the Vidalias year round in Wegman's, have one in our fridge now.

special for under U$3 ea. Great price and good (also convenient) food.

I've tried some of the different pre made things from Wegman's when
Steve has a supper meal. A bit more on the pricey side but they're made
up fresh and are generous enough to make 2 meals of it.

I have a number of different deli-departments to choose from for take
away pre-made meals. Some are great and some are ..... But I like the convenience of the frozen Healthy Choice of Stouffer's. Or even good
ol' Banquet pot pies. No Marie Callender though. I've been burnt too often. Can't imagine how that brand got so popular.

My favourite "hot-deli" take home is a half-pound of Humphrey's
breaded chicken livers and a pint container of melon chunks - either honey-dew
or muskmelon. A nice lunch that doesn't carb load me so I'm able to
get things done in the afternoon without a nap. Bv)=

Steve likes the chicken livers, I'll eat them but not my favorite meat.
We'd more than likely have them for supper, with brown rice and a salad.


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


... Our necessities are few but our wants are endless...

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

Ruth Haffly wrote to Dave Drum <=-

Used to be easy when I was a kidlet and the freezer at the time held
only a pair of ice cube trays and maybe a package of hamburger. Open

One rental house we had, the freezer had the ice cube tray (singular) underneath the food compartment. That couldn't hold much more than a 12
oz can of frozen orange juice, The door had no shelves. The owner of
the house let us replace the fridge (took it with us when we moved) so
we found a $50. "wonder" fridge at a yard sale. Wondered about age,
brand, how well it would hold up, etc. Still running about 6 years
later when we sold the place we were living in as Steve joined the
Army.

Did that first one have the compressor and "works" on top? Or hidden underneath? My grandmother's was a Frigidaire w/the compressor and its
other necessaries in a round thing the size of a large hat box perched
on the top. Sure gave off a lot of heat when it was running.

My mom used to heat a pot of water to boiling, then put it in the
freezer. After a bit, she would take it out and chip away at the ice. I started with a pot of boiling water, then when it had cooled, took it
out and aimed a hair blow dryer at the ice. Much faster than mom's
method. (G)

I have a heat gun I got at AutoZone which speeds things along at a nice
clip. It won't get so much use when the new self-defroster arrived and
the current unit moved to the garage for long-term warehousing. The more
the door is opened, letting in moist ait, the quicker it frosts up. Bv)=

Too bad it's not that easy today. I scored a nice 12.6 cu. ft. self- defroster at Best Buy for U$500 delivered and the current box moved to
the garage.

Nice! We bought a new fridge around this time in 2018, donated the old
one to our church. Still running, we just wanted more fridge room. Replaced a chest freezer (about 10 c/f) with an upright a couple of
years ago, gave the chest one to a friend who had the need for one.

I find the uprights more convenient than the older chest freezers. And
easier in the floor space, too.

8<----- CLIP ----->8

special for under U$3 ea. Great price and good (also convenient) food.

I've tried some of the different pre made things from Wegman's when
Steve has a supper meal. A bit more on the pricey side but they're made
up fresh and are generous enough to make 2 meals of it.

I have a number of different deli-departments to choose from for take
away pre-made meals. Some are great and some are ..... But I like the convenience of the frozen Healthy Choice of Stouffer's. Or even good
ol' Banquet pot pies. No Marie Callender though. I've been burnt too often. Can't imagine how that brand got so popular.

My favourite "hot-deli" take home is a half-pound of Humphrey's
breaded chicken livers and a pint container of melon chunks - either honey-dew
or muskmelon. A nice lunch that doesn't carb load me so I'm able to
get things done in the afternoon without a nap. Bv)=

Steve likes the chicken livers, I'll eat them but not my favorite meat. We'd more than likely have them for supper, with brown rice and a
salad.

Sometimes a gizzard sneaks in to the kivers - the trays are next to one
another in the hot case. Then Jaspers, the old super-mooch, gets a treat.
I find gizzards to be tough, chewy, and low in flavour. Best use I've
found for them is making dirty rice.

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

Title: Dirty Dave's Dirty Rice
Categories: Cajun, Rice, Poultry, Offal, Chilies
Yield: 4 Servings

1 1/2 c Louisiana long grain rice;
- or basmati/Texmati rice
2 c Chicken broth
2 c Water
3 tb Oil
1/2 lb Ground pork
+=AND=+
1/2 lb Ground chicken gizzards
+=OR=+
1 lb Ground chicken gizzards
3 sl Bacon; chopped
1/2 lg Onion; chopped
2 Celery ribs; chopped
1 (to 3) jalapenos; seeded,
- chopped
1 tb Cajun seasoning *
2 Green onions; chopped

* I switch back & forth between Louisiana Fish Fry
(orange container) Products and Tony Chachere's (green
container) Creole Seasoning - whichever I find in the
cabinet first.

Cook the rice according to the package instructions,
but use chicken broth for one third of the cooking
liquid. So, for example, if the package says to use 3
cups of water for 1 1/2 cups of rice, use 2 cups of
water and 1 cup of chicken broth.

Once the rice has finished cooking, remove from heat
and let sit for 5 minutes. Turn the rice out onto a
sheet pan and drizzle 1 tablespoon of olive oil over it.
Mix to combine and let cool.

While the rice is cooking, finely chop the chicken
gizzards, or puree briefly in a blender. In a large pan
that can eventually hold the rice plus everything else,
put 1 tb of oil plus the bacon in and cook over medium-
low heat until the bacon is crispy.

Add the ground pork (if using) and increase the heat to
high. Allow the meat to brown before stirring. As soon
as the pork starts to brown, add the final tablespoon
of oil and add the celery, jalapenos, and onions.

Brown them all over medium-high heat.

You will notice the bottom of the pan is getting crusty.
Keep it from burning by lowering the heat if needed. Add
the minced gizzards and cook for a few minutes more.

Add the remaining cup of chicken broth and deglaze the
pan by scraping the bottom of the pan with a wooden
spoon. Add the Cajun seasoning and turn the heat to high.
Boil away most of the chicken stock and then add the
cooked rice. Toss to combine.

Turn off the heat and add the green onions. Toss once
more to combine and serve hot.

Serves 4.

From: Dirty Dave's adaptive mind - which will file the
serial numbers off of any recipe and call it his own.

Uncle Dirty Dave's Kitchen

MMMMM

... 16.5% of all stats have an extra decimal to appear more accurate.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Used to be easy when I was a kidlet and the freezer at the time held
only a pair of ice cube trays and maybe a package of hamburger. Open

One rental house we had, the freezer had the ice cube tray (singular) underneath the food compartment. That couldn't hold much more than a 12
oz can of frozen orange juice, The door had no shelves. The owner of
the house let us replace the fridge (took it with us when we moved) so
we found a $50. "wonder" fridge at a yard sale. Wondered about age,
brand, how well it would hold up, etc. Still running about 6 years
later when we sold the place we were living in as Steve joined the
Army.

Did that first one have the compressor and "works" on top? Or hidden underneath? My grandmother's was a Frigidaire w/the compressor and its other necessaries in a round thing the size of a large hat box perched
on the top. Sure gave off a lot of heat when it was running.

It was underneath but I've seen pictures of fridges with the compresser
on the top. We unplugged it and used it for extra storage in the
kitchen. It stayed with the house when we moved on; we took the one we'd bought.

My mom used to heat a pot of water to boiling, then put it in the
freezer. After a bit, she would take it out and chip away at the

ice. I RH> started with a pot of boiling water, then when it had
cooled, took it RH> out and aimed a hair blow dryer at the ice. Much
faster than mom's RH> method. (G)

I have a heat gun I got at AutoZone which speeds things along at a
nice clip. It won't get so much use when the new self-defroster
arrived and
the current unit moved to the garage for long-term warehousing. The
more the door is opened, letting in moist ait, the quicker it frosts
up. Bv)=

You will really appreciate the self defrosting unit. Use the old one for
bulk storage of stuff you don't use that often--extra flour, oats, meats
and so forth. Keep an inventory on the door of what's in there, how much
and the date it went in; it'll save you the "wonder when this went in"
and "how much of XYZ do I have on hand". I do that with my upright
freezer, fridge one is for daily "whatevers".

Too bad it's not that easy today. I scored a nice 12.6 cu. ft.

self- DD> defroster at Best Buy for U$500 delivered and the current box
moved to DD> the garage.

Nice! We bought a new fridge around this time in 2018, donated the old
one to our church. Still running, we just wanted more fridge room. Replaced a chest freezer (about 10 c/f) with an upright a couple of
years ago, gave the chest one to a friend who had the need for one.

I find the uprights more convenient than the older chest freezers. And easier in the floor space, too.

At times I miss the ability to put stuff on top of the freezer, don't
have a whole lot of counter space in this kitchen so it's a juggling act
at times when I'm gearing up for a lot of cooking.

8<----- CLIP ----->8

Steve likes the chicken livers, I'll eat them but not my favorite meat. We'd more than likely have them for supper, with brown rice and a
salad.

Sometimes a gizzard sneaks in to the kivers - the trays are next to
one another in the hot case. Then Jaspers, the old super-mooch, gets a treat. I find gizzards to be tough, chewy, and low in flavour. Best
use I've
found for them is making dirty rice.

I've not bought them in years. Used to buy whole chickens with "innards"
quite often, saved the packets of gizzards until I had a good quantity
and then cooked them up. Livers usually got cooked with the first
cooking of chicken--I'd cut up and repackage the bird into several
meals. Easier now to buy pieces I want--and we can afford to do so. Time
was, buying the whole bird and cutting it up was the only way we could
afford it.


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


... You learn something useless every day.

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

Ruth Haffly wrote to Dave Drum <=-

You will really appreciate the self defrosting unit. Use the old one
for bulk storage of stuff you don't use that often--extra flour, oats, meats and so forth. Keep an inventory on the door of what's in there,
how much and the date it went in; it'll save you the "wonder when this went in" and "how much of XYZ do I have on hand". I do that with my upright freezer, fridge one is for daily "whatevers".

I mostly write dates on the stuff I sucky-bag. It does help.

Too bad it's not that easy today. I scored a nice 12.6 cu. ft. self- defroster at Best Buy for U$500 delivered and the current box moved
to the garage.

Nice! We bought a new fridge around this time in 2018, donated the old
one to our church. Still running, we just wanted more fridge room. Replaced a chest freezer (about 10 c/f) with an upright a couple of
years ago, gave the chest one to a friend who had the need for one.

I find the uprights more convenient than the older chest freezers. And easier in the floor space, too.

At times I miss the ability to put stuff on top of the freezer, don't
have a whole lot of counter space in this kitchen so it's a juggling
act at times when I'm gearing up for a lot of cooking.

My counter space is so scant that the tops of both the fridge and the
freezer hold much stuff.

8<----- CLIP ----->8

Steve likes the chicken livers, I'll eat them but not my favorite meat. We'd more than likely have them for supper, with brown rice and a
salad.

Sometimes a gizzard sneaks in to the kivers - the trays are next to
one another in the hot case. Then Jaspers, the old super-mooch, gets a treat. I find gizzards to be tough, chewy, and low in flavour. Best
use I've found for them is making dirty rice.

I've not bought them in years. Used to buy whole chickens with
"innards" quite often, saved the packets of gizzards until I had a good quantity and then cooked them up. Livers usually got cooked with the
first cooking of chicken--I'd cut up and repackage the bird into
several meals. Easier now to buy pieces I want--and we can afford to do so. Time was, buying the whole bird and cutting it up was the only way
we could afford it.

Whole birds are bought w/giblets - which most times includes the neck. Gizzards and hearts are either ground in the meat grinder using a coarse
plate - or chopped by hand for inclusion in the giblet gravy. Livers get
cooked with the bird as a "chef's treat". And the necks go into the can
of stock ingredients in the freezer. Nothing much goes to waste not even
the "parson's nose" which is a doggy treat. Bv)=

I've made this a time or twelve. Sometimes with the liver and sometimes
as described above. Bv)=

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

Title: Giblet Gravy (For Poultry)
Categories: Poultry, Offal, Sauces
Yield: 8 Servings

1 Liver
1 Gizzard
1 Heart
Water
4 tb Reserved fat
3 tb Flour
Salt & pepper

My (author's) notes: This is the way I've always made
giblet gravy, except that I add chopped celery and onion,
the neck, and some poultry seasoning, salt, and pepper
while boiling the giblets. I usually add a little Kitchen
Bouquet at the end to brown the gravy, also.

UDD's Notes: Lose the Kitchen Bouquet. I you want to add
colour to the gravy cook the roux a bit longer. The added
poultry seasoning is highly optional and if used should
be used sparingly.

Wash thoroughly the liver, gizzard and heart and cover
with water and cook until tender. Drain off the water
and save. Chop the giblets fine. Pour off most of the
fat in which the poultry has been cooked, leaving about
4 Tbsp of it in the pan. Add 3 Tbsp of flour and blend
well. Measure the giblet water adding enough water to
make 3 cups. Pour slowly into the browned flour,
stirring constantly until mixture thickens.

Add giblets and cook for a few minutes.

Season with salt and pepper and serve.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes;
: Culinary Arts Press, 1936.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... Reality crept in. I nailed it for trespassing.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

You will really appreciate the self defrosting unit. Use the old one
for bulk storage of stuff you don't use that often--extra flour, oats, meats and so forth. Keep an inventory on the door of what's in there,
how much and the date it went in; it'll save you the "wonder when this went in" and "how much of XYZ do I have on hand". I do that with my upright freezer, fridge one is for daily "whatevers".

I mostly write dates on the stuff I sucky-bag. It does help.

I do that too, but to keep track of what I have and how much of what I
have, the inventory on the door is a big help. It lets if I need to pick
up some ground beef if I want to make meat balls or chicken leg quarters
if we want to marinade/grill chicken for a Saturday night supper.

My counter space is so scant that the tops of both the fridge and the freezer hold much stuff.

Same here, we also have stuff on the tops of cabinets. (G)

8<----- CLIP ----->8

Whole birds are bought w/giblets - which most times includes the neck. Gizzards and hearts are either ground in the meat grinder using a
coarse plate - or chopped by hand for inclusion in the giblet gravy. Livers get cooked with the bird as a "chef's treat". And the necks go
into the can of stock ingredients in the freezer. Nothing much goes to waste not even the "parson's nose" which is a doggy treat. Bv)=

When I was growing up, that bit went to the family cat. (G) Necks
automatically go into the stock zipper bag; I've made quite a few
chicken soups with them as the main source of meat. The pot-au-feu I
made the other night had beef stew meat, plus various vegetables. I
wasn't able to get the savoy cabbage the recipe called for but subbed
baby bok choy leaves; they weren't as strong as the cabbage but added an interesting taste of their own. Stalks are going into a chicken soup
next week.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes;
: Culinary Arts Press, 1936.

I've got a copy of that floating around somewhere in my cook book
collection.

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


... If you think you are confused now, wait until I explain it!

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

Ruth Haffly wrote to Dave Drum <=-

You will really appreciate the self defrosting unit. Use the old one
for bulk storage of stuff you don't use that often--extra flour, oats, meats and so forth. Keep an inventory on the door of what's in there,
how much and the date it went in; it'll save you the "wonder when this went in" and "how much of XYZ do I have on hand". I do that with my upright freezer, fridge one is for daily "whatevers".

I mostly write dates on the stuff I sucky-bag. It does help.

I do that too, but to keep track of what I have and how much of what I have, the inventory on the door is a big help. It lets if I need to
pick up some ground beef if I want to make meat balls or chicken leg quarters if we want to marinade/grill chicken for a Saturday night
supper.

Leg quarters (Marylands) do not make the freezer. When there is a "killer" special on ... like 59c/lb - a 10# bag somes home with me and right into
the crock pot(s). Then it gets broken down into meat, bones and skin. The
bones get used for stock, the skin used to thicken that stock, and the shredded chicken that didn't go into the big pot of chicken & noodles
makes it into the freezer in batch sided packs. The chicken fat (schmaltz)
goes into the ice box for various tasty things.

My counter space is so scant that the tops of both the fridge and the freezer hold much stuff.

Same here, we also have stuff on the tops of cabinets. (G)

I can't do that. My cabinets are hung from the ceiling.

8<----- CLIP ----->8

Whole birds are bought w/giblets - which most times includes the neck. Gizzards and hearts are either ground in the meat grinder using a
coarse plate - or chopped by hand for inclusion in the giblet gravy. Livers get cooked with the bird as a "chef's treat". And the necks go
into the can of stock ingredients in the freezer. Nothing much goes to waste not even the "parson's nose" which is a doggy treat. Bv)=

When I was growing up, that bit went to the family cat. (G) Necks automatically go into the stock zipper bag; I've made quite a few
chicken soups with them as the main source of meat. The pot-au-feu I
made the other night had beef stew meat, plus various vegetables. I
wasn't able to get the savoy cabbage the recipe called for but subbed
baby bok choy leaves; they weren't as strong as the cabbage but added
an interesting taste of their own. Stalks are going into a chicken soup next week.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes;
: Culinary Arts Press, 1936.

I've got a copy of that floating around somewhere in my cook book collection.

The only 2 cookbooks I still own are the early 1960's New York Times
Cookbook and the BH&G cookbook I bought in the early '70s. All the
rest have found new homes and their contents are in my Meal Master. The
last cookbook I bought - "Two Fat Ladies - Obsessions" is wrapped and
will be gifted to my S-I-L as a holiday gift.

Here's one of my favourite dishes that I discovered whilst browsing the
NYT cookbook my Mom gave me: (both versions - original and my take)

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

Title: Baked Fish Parmigiana
Categories: Five, Seafood, Cheese, Sauces
Yield: 4 Servings

4 Fish filets or steaks
1 c Tomato sauce
Salt & fresh black pepper
1/2 c Grated Parmesan cheese
2 tb Butter; melted

Set oven @ 425oF/220oC.

Place the fish in a shallow, buttered baking dish and
season with salt and fresh ground pepper.

Spread the tomato sauce over each filet/steak and
sprinkle with the cheese. Drizzle with melted butter.

Bake, uncovered, until the fish flakes easily when
tested with a fork, fifteen to twenty minutes.

FROM: New York Times Cookbook, 1961 edition, page 263.
: Edited by Craig Claiborne.

Uncle Dirty Dave's Kitchen

MMMMM

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

Title: Dave's Fish Parmesan
Categories: Seafood, Cheese, Sauces, Mushrooms
Yield: 8 Servings

2 lb Fish filets or steaks
26 oz Jar Onofrio's Basilico sauce
- or Marinara sauce *
Salt & fresh black pepper
1 lb Mozzarella or Provolone;
- sliced or shredded
1 lb Crimini/Swiss Brown button
- mushrooms, cleaned, sliced
- reserving 8 buttons
Fresh grated or shaved
- Parmesan cheese
8 tb Butter; melted

Set oven @ 425oF/220oC.

Spread a thin layer of sauce over bottom of baking dish
place a layer of firm whitefish filets on the sauce. Salt
and pepper the fish. Sprinkle some sliced mushrooms over
fish and place cheese in a layer over the mushrooms.
Spread a layer of sauce over the cheese and repeat the
fish, mushroom, cheese layers until the baking dish is
near full or you run out of fish.

Top the last layer with cheese, the remaining sauce in
the jar and the 8 reserved mushroom buttons. Grate or
shave Parmesan over until you are ashamed of yourself or
until you run out of cheese.

Drizzle the melted butter over the cheese and bake until
fish is done - 15 to 20 minutes

* Available from www.onofrios.com. Or you may use Rao's,
Filippo Berio, Classico, etc.

I like the addition of the basil in the Basilico sauce. If
you don't care for basil with your fish use the straight
marinara. - UDD

Adapted from a NYT Cookbook recipe and served many times
from Dirty Dave's Kitchen.

MM Format by Dave Drum - 10 June 1997

MMMMM

... May the wind at your back not be the result of the chilli you had for
unch.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

I mostly write dates on the stuff I sucky-bag. It does help.

I do that too, but to keep track of what I have and how much of what I have, the inventory on the door is a big help. It lets if I need to
pick up some ground beef if I want to make meat balls or chicken leg quarters if we want to marinade/grill chicken for a Saturday night
supper.

Leg quarters (Marylands) do not make the freezer. When there is a
"killer" special on ... like 59c/lb - a 10# bag somes home with me and right into the crock pot(s). Then it gets broken down into meat, bones
and skin. The bones get used for stock, the skin used to thicken that stock, and the
shredded chicken that didn't go into the big pot of chicken & noodles makes it into the freezer in batch sided packs. The chicken fat
(schmaltz) goes into the ice box for various tasty things.

I've mentioned the restaurant in the area where I grew up that
specialises in marinaded and charcoal grilled chicken. There's a copycat
recipe out; my mom got a copy of it and she's do it for supper, with leg quarters only, many a Saturday night supper with potato salad and some
sort of side vegetable. At the 2015 Boyd Pond picnic that Nancy hosted,
I brought a bottle of the commercial sauce and made the knock off
version one night for supper. (Steve did the grilling, in the rain.) The
home made recipe version was a hands down favorite (and I'll post it,
but not today). Anyway, we buy the leg quarters to use here. Good if you
only want a small amount (leg or thigh) or a larger amount (quarter) of chicken.

My counter space is so scant that the tops of both the fridge and the freezer hold much stuff.

Same here, we also have stuff on the tops of cabinets. (G)

I can't do that. My cabinets are hung from the ceiling.

I've had that in various places, was glad to see the open tops in this
house when we were house hunting.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes;
: Culinary Arts Press, 1936.

I've got a copy of that floating around somewhere in my cook book collection.

The only 2 cookbooks I still own are the early 1960's New York Times Cookbook and the BH&G cookbook I bought in the early '70s. All the
rest have found new homes and their contents are in my Meal Master.
The last cookbook I bought - "Two Fat Ladies - Obsessions" is wrapped
and
will be gifted to my S-I-L as a holiday gift.

I like picking them up, reading them and trying something new now and
again. The shrimp recipe was from a cook book I picked up at the campus
Sharing Shop--free thrift shop--I'll probably sort thru my books and
make a donation at some point.

Here's one of my favourite dishes that I discovered whilst browsing
the NYT cookbook my Mom gave me: (both versions - original and my
take)

Title: Baked Fish Parmigiana
Categories: Five, Seafood, Cheese, Sauces
Yield: 4 Servings

4 Fish filets or steaks
1 c Tomato sauce
Salt & fresh black pepper
1/2 c Grated Parmesan cheese
2 tb Butter; melted

I think they're both in my saved recipe file on Steve's set up.

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


... If you're trying to drive me crazy, you're too late.

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

Ruth Haffly wrote to Dave Drum <=-

space is so scant that the tops of both the fridge and the

freezer hold much stuff.

Same here, we also have stuff on the tops of cabinets. (G)

I can't do that. My cabinets are hung from the ceiling.

I've had that in various places, was glad to see the open tops in this house when we were house hunting.

Even so, if the topds were "open" they'd have to be for "dead" storage
because I'd have to climb a ladder (or chair) tp reach anything up that
high.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes;
: Culinary Arts Press, 1936.

I've got a copy of that floating around somewhere in my cook book collection.

The only 2 cookbooks I still own are the early 1960's New York Times Cookbook and the BH&G cookbook I bought in the early '70s. All the
rest have found new homes and their contents are in my Meal Master.
The last cookbook I bought - "Two Fat Ladies - Obsessions" is wrapped
and will be gifted to my S-I-L as a holiday gift.

I like picking them up, reading them and trying something new now and again. The shrimp recipe was from a cook book I picked up at the campus Sharing Shop--free thrift shop--I'll probably sort thru my books and
make a donation at some point.

Here's one of my favourite dishes that I discovered whilst browsing
the NYT cookbook my Mom gave me: (both versions - original and my
take)

Title: Baked Fish Parmigiana
Categories: Five, Seafood, Cheese, Sauces
Yield: 4 Servings

4 Fish filets or steaks
1 c Tomato sauce
Salt & fresh black pepper
1/2 c Grated Parmesan cheese
2 tb Butter; melted

I think they're both in my saved recipe file on Steve's set up.

Loo and Weller both jumped on my case about fish w/tomato sauce. I did
serve it to Michael on one of his visits and he (grudgingly) admitted
that it was "the exception that proved the rule". Bv)=

Here's a fishy tomato recipe that I made before I'd ever met a Wegman's stupormarkup. It's right tasty.

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

Title: Wegman's Fish w/Tomatoes, Olives & Capers
Categories: Seafood, Vegetables
Yield: 6 Servings

6 Filets-Roughy, Trout, Sole
1/2 c Flour
1/4 c Extra Virgin Olive Oil

MMMMM---------------------------SAUCE--------------------------------
1 ts Capers, drained
12 Pitted kalamata olives;
- halved
12 Sun-dried tomatoes; drained,
- cut up (olive oil packed)
28 oz Can cut tomatoes w/basil
1/3 c Chopped parsley
Salt & pepper

Sprinkle fish lightly with salt and pepper and coat with
flour.

Preheat oil in large pan over medium heat. Add fish and
cook for 1 1/2 minutes on each side. (A little longer [2 -
2 1/2 minutes] for the Orange Roughy which is thicker and
denser than the others, according to the demo man.)
Transfer to paper towels to drain while preparing the
sauce.

Add capers, olives, sun-dried tomatoes and canned tomatoes
to the frying pan. Simmer until heated through, about 2-3
minutes.

Add fish back into pan with sauce; simmer two minutes.
Transfer to platter and garnish with parsley.

Shirley and I had full servings of this at a demo at a
local Wegman's Supermarket. It was superb. The demo guy
agreed with Kathy Pitt's caution to be <very> careful
about overcooking fish. Kathy, Chief Cook at Texas Red
Lobster, wrote me once here about the best way to order
fish: ask the waiter to slowly walk the raw fish on a
platter through the hot kitchen and serve it.

Typed and U/L to NCE by Burt Ford 3/97

From: Burton Ford - Date: 15 Mar 97

Uncle Dirty Dave's Kitchen

MMMMM

... "We have so much time and so little to do. Strike that! Reverse it!" R.
ahl
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

I can't do that. My cabinets are hung from the ceiling.

I've had that in various places, was glad to see the open tops in this house when we were house hunting.

Even so, if the topds were "open" they'd have to be for "dead" storage because I'd have to climb a ladder (or chair) tp reach anything up
that high.

Most of the time I'll ask Steve to do the climbing, I will from time to
time (if he's not around, don't want to wait for him, etc). But always
with a step stool, broke both wrists using a chair (with wheels) once.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes;
: Culinary Arts Press, 1936.

I've got a copy of that floating around somewhere in my cook book collection.

The only 2 cookbooks I still own are the early 1960's New York Times Cookbook and the BH&G cookbook I bought in the early '70s. All the
rest have found new homes and their contents are in my Meal Master.
The last cookbook I bought - "Two Fat Ladies - Obsessions" is wrapped
and will be gifted to my S-I-L as a holiday gift.

I like picking them up, reading them and trying something new now and again. The shrimp recipe was from a cook book I picked up at the campus Sharing Shop--free thrift shop--I'll probably sort thru my books and
make a donation at some point.

Here's one of my favourite dishes that I discovered whilst browsing
the NYT cookbook my Mom gave me: (both versions - original and my
take)

Title: Baked Fish Parmigiana
Categories: Five, Seafood, Cheese, Sauces
Yield: 4 Servings

I think they're both in my saved recipe file on Steve's set up.

Loo and Weller both jumped on my case about fish w/tomato sauce. I did serve it to Michael on one of his visits and he (grudgingly) admitted
that it was "the exception that proved the rule". Bv)=

Here's a fishy tomato recipe that I made before I'd ever met a
Wegman's stupormarkup. It's right tasty.

Title: Wegman's Fish w/Tomatoes, Olives & Capers
Categories: Seafood, Vegetables
Yield: 6 Servings

6 Filets-Roughy, Trout, Sole
1/2 c Flour
1/4 c Extra Virgin Olive Oil

Flounder would be good too. And yes, I keep capers on hand as I use them
when I make chicken picotta. (G)


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


... OH NO! Not ANOTHER learning experience!

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

Ruth Haffly wrote to Dave Drum <=-

I can't do that. My cabinets are hung from the ceiling.

I've had that in various places, was glad to see the open tops in this house when we were house hunting.

Even so, if the topds were "open" they'd have to be for "dead" storage because I'd have to climb a ladder (or chair) tp reach anything up
that high.

Most of the time I'll ask Steve to do the climbing, I will from time to time (if he's not around, don't want to wait for him, etc). But always with a step stool, broke both wrists using a chair (with wheels) once.

Chairs should be left for sitting. But I suspect you know that now. With wheelies? OY! Vey ist mir!!!

8<----- CUT ----->8

Loo and Weller both jumped on my case about fish w/tomato sauce. I did serve it to Michael on one of his visits and he (grudgingly) admitted
that it was "the exception that proved the rule". Bv)=

Here's a fishy tomato recipe that I made before I'd ever met a
Wegman's stupormarkup. It's right tasty.

Title: Wegman's Fish w/Tomatoes, Olives & Capers
Categories: Seafood, Vegetables
Yield: 6 Servings

6 Filets-Roughy, Trout, Sole
1/2 c Flour
1/4 c Extra Virgin Olive Oil

Flounder would be good too. And yes, I keep capers on hand as I use
them when I make chicken picotta. (G)

I, OTOH, make piccata without the capers. Michael used to rag on me over
that "lack". Until I posted a recipe from my LaRousse Gastronomique cook
book. He finally yielded. But, continued to grumble. Bv)=

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

Title: Piccata de Veau Aux Aubergines et Tomates Fraiches
Categories: Beef, Vegetables, Sauces, Cheese, Citrus
Yield: 4 Servings

3 Aubergines
5 Tomatoes
1 Onion
600 g Thin sliced veal escalope
Flour
50 g Butter
Mozzarella
2 Lemons
60 g Grated Parmesan cheese
1 bn Basil
Olive oil, salt, pepper

Wash and cut the eggplants lengthwise, salt them and make
them disgorge 30 minutes.

Peel, core and cut the tomatoes into cubes. Peel and cut
the onion in 2. Cook together on low heat for 10 minutes,
season and keep warm.

Preheat oven to 392oF/200oC/gas mark 7.

In a large skillet, lightly brown eggplant slices blotted
with a drizzle of olive oil. Place on a baking sheet and
bake for 10-15 minutes.

Squeeze a 1 lemon. Peel the other (more yellow than white)
and cut into cubes.

Season and flour cutlets, fry 5 minutes in butter with
lemon juice.

Spread over half of each slice of eggplant 1 tablespoon of
diced tomatoes, a slice of mozzarella and a basil leaf and
fold.

Above put parmesan, a little oil and brown quickly under
the grill.

It's ready!

Recipe by: Larousse Gastronomique; Prosper Montagne - 1938

UDD Note: If the language seems a bit fractured - I used
the Google Translate function of the search engine.

From: http://www.marmiton.org

Uncle Dirty Dave's Archives

MMMMM

... Never start a conversation with Pi. It'll just go on forever.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)