Ruth Haffly wrote to Shawn Highfield <=-

That's one of my favorites so I agree with Steve. :) The only
time Andrea will eat split pea is if I make the soup, the commercial variety's she does not like at all.

We'll eat the canned but definatly prefer my home made. I'll put in anything from carrots, onions and potatoes to adding tomato sauce--all depends on what's in the fridge and pantry and what strikes my fancy
the day I make it. We picked up the split peas the other day at
Wegman's; I asked Steve to pick them up while I went for something
else. I got what I wanted, then joined him as he was looking at 2
packages of dried peas. One package was the usual split peas, other one was dried whole peas. We went with the split peas; they cook up and
"mush" easily.

I only like peas fresh, frozen or split and made into potage?soup. Canned
peas are an abomination in my book. I never understood the Brit's love
of "mushy peas". That's what puts me off of the overcooked (and mushy)
canned peas.

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

Title: Perry-Battered Fish & Chips w/Wasabi Mushy Peas
Categories: Seafood, Potatoes, Vegetables, Herbs
Yield: 4 Servings

MMMMM---------------------------BATTER--------------------------------
110 g (4 oz) plain flour
175 ml (6 fl oz) perry (pear cider)
2 tb Rapeseed oil (Canola)
1 lg Egg white; beaten to stiff
- peaks

MMMMM---------------------------CHIPS--------------------------------
6 lg Maris Piper potatoes; in
- chips
Salt
5 tb Rapeseed oil (Canola)

MMMMM---------------------WASABI MASHED PEAS--------------------------
400 g (14 oz) fresh or frozen peas
50 g (1 3/4 oz) butter
2 tb Wasabi paste

MMMMM----------------------------FISH---------------------------------
2 l (3 1/2) pints sunflower oil;
- for frying
1 Pollock fillet; in 4 pieces

Set the oven to 200ºC/400ºF/Gas 6.

FOR THE BATTER: Whisk together all of the batter
ingredients apart from the egg white. Leave to rest
in the fridge for 20 minutes.

SLICE THE POTATOES into your favourite chip shape. Boil
for 10 minutes in a pan of salted water, or until the
potatoes are soft to the point of a knife. Drain and
transfer to an oven dish once completely dry. Season with
salt and toss with the rapeseed oil. Bake for 25-30
minutes, or until golden-brown and crisp.

FOR THE WASABI MUSHY PEAS: add the peas, butter and
300ml/10fl oz of water to a pan and cook over a moderate
heat until the water has evaporated. Add the wasabi paste
and mash the peas with a fork. Keep them warm until
you're ready to serve.

TO FINISH THE BATTER: Whisk the egg white in a bowl until
stiff peaks form when the whisk is removed from the bowl.
Fold it into the batter.

Half fill a pan with the sunflower oil and bring to a
temperature of 175ºC/350ºF, which you can check using a
sugar thermometer, or use a deep fat fryer set to the
same temperature.

Flip the pieces of pollock in the batter and then
carefully lower them into the hot oil, one at a time. Fry
individually until golden-brown. Rest the fish on kitchen
paper to remove excess oil and the serve with the chips
and peas.

NOTE: Not even wasabi can rescue mushy peas. Leave the
peas off and I'll gladly eat this. -- UDD

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

Uncle Dirty Dave's Archives

MMMMM



... You can't take it with yo! But you can'y go anywhere without it, either. --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,
In a message to Ruth Haffly you wrote:

of "mushy peas". That's what puts me off of the overcooked (and
mushy) canned peas.

Mushy peas are not canned green peas. It's a different type of pea.
I don't buy the canned ones though, I get the dried ones that have a
quick soak tablet in them. 2 hours later you can rinse and cook!

I really enjoy them.

Shawn

... Advice is what we ask for when we already know.


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

of "mushy peas". That's what puts me off of the overcooked (and
mushy) canned peas.

Mushy peas are not canned green peas. It's a different type of pea.
I don't buy the canned ones though, I get the dried ones that have a
quick soak tablet in them. 2 hours later you can rinse and cook!

I really enjoy them.

Oh, I know that. But, canned peas are overcooked and mushy. It's a texture thing. The UK's mushy peas are like a green(ish) version of mashed potatoes.

And it's odd that I really like mashed taters - but not mashed peas.
If doing peas at my house they will be fresh, frozen, or snow peas in
the pod. Or split peas made into soup.

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

Title: Easy Mushy Peas
Categories: Five, Vegetables, Herbs, Citrus
Yield: 5 servings

250 g (9 oz) dried marrowfat peas
2 ts Bicarbonate of soda
25 g (5 ts) salted butter; diced
Mint; finely chopped
1 Lemon; juiced

Put the marrowfat peas and bicarbonate of soda in a
large heatproof bowl and cover with boiling water.
Leave to soak for 12 hours or overnight.

Drain the peas and rinse them twice with cold water to
wash off the bicarbonate of soda. Put the beans in a
saucepan and cover with 650ml/22 fl oz cold water.

Bring to the boil, reduce the heat and simmer for 30
mins until tender, stirring occasionally.

Mash briefly and stir in the butter, mint and lemon,
seasoning to taste.

By: Esther Clark

Serves: 4 - 6 as a side

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

Uncle Dirty Dave's Archives

MMMMM

... "A sure cure for seasickness is to sit under a tree." -- Spike Milligan
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

packages of dried peas. One package was the usual split peas, other one was dried whole peas. We went with the split peas; they cook up and
"mush" easily.

I only like peas fresh, frozen or split and made into potage?soup.
Canned peas are an abomination in my book. I never understood the
Brit's love
of "mushy peas". That's what puts me off of the overcooked (and mushy) canned peas.

My parents used to make a "salad" of shrimp, canned peas and mayo.
Usually the shrimp was canned as well, unless they were somehow able to
get fresh but for years that was the only time we had canned peas. Years
later, in the last few years my mom was at home (especially after
Hurricane Irene knocked out the local grocery store and Dollar General
started carrying canned veggies [and other canned goods so folks in the community could get basic groceries], Mom bought canned peas--and other veggies.

NOTE: Not even wasabi can rescue mushy peas. Leave the
peas off and I'll gladly eat this. -- UDD

Ever see the movie "Cars 2"? the tractor character (voiced by Larry the
Cable Guy) thinks that wasabi is pistacio ice cream, takes a big bite
and after recivering, announces that the "pistacio ice cream is
spoiled". I'll take wasabi in (very) small amounts with sushi but think
of that clip when I have it.


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


... I am NOT burned out - just singed a little!

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

Hi Dave,
On <Tue, 09 Dec 24>, you wrote me:

Oh, I know that. But, canned peas are overcooked and mushy. It's a
texture thing. The UK's mushy peas are like a green(ish) version of
mashed potatoes.

I understand what you're saying now. Yes the canned peas we buy at the
store are over cooked and mushy, but they are not mushy peas. LOL

And it's odd that I really like mashed taters - but not mashed peas.

Have you tried the UK version?

If doing peas at my house they will be fresh, frozen, or snow peas in
the pod. Or split peas made into soup.

We only keep a can of peas in the cupboard for emergency food. When they
are close to expiring I replace them. We are okay with eating them though
as they remind us both of child hood. Much prefer the frozen ones.

Shawn

... It is only the shallow people who do not judge by appearances.


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Hi Ruth,
In a message to Dave Drum you wrote:

My parents used to make a "salad" of shrimp, canned peas and mayo.

So 1970's. LOL. I have a slight memory of having something like this
as a kid. What did they eat it with? If you added some crunch like onion
or green pepper it doesn't sound horrible really.

Shawn

... When eating an elephant, take one bite at a time.


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Ruth Haffly wrote to Dave Drum <=-

My parents used to make a "salad" of shrimp, canned peas and mayo.
Usually the shrimp was canned as well, unless they were somehow able to get fresh but for years that was the only time we had canned peas.
Years later, in the last few years my mom was at home (especially after Hurricane Irene knocked out the local grocery store and Dollar General started carrying canned veggies [and other canned goods so folks in the community could get basic groceries], Mom bought canned peas--and other veggies.

NOTE: Not even wasabi can rescue mushy peas. Leave the
peas off and I'll gladly eat this. -- UDD

Ever see the movie "Cars 2"? the tractor character (voiced by Larry the Cable Guy) thinks that wasabi is pistacio ice cream, takes a big bite
and after recivering, announces that the "pistacio ice cream is
spoiled". I'll take wasabi in (very) small amounts with sushi but think
of that clip when I have it.

I saw the original "Cars" but took a pass on the sequel. And as most
here know I do like spicy stuff. Just not silly about it.

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

Title: Lightning McQueen's Balsamic Motor Oil Chicken
Categories: Poultry, Herbs, Citrus
Yield: 8 Servings

8 Chicken legs; skinned
1/3 c Orange marmalade *
1 tb Olive oil
1/3 c Orange juice
1 tb Orange zest
2 Sprigs fresh rosemary
1/4 ts (ea) salt & pepper
1 c Balsamic vinegar

* may substitute no-sugar-added orange marmalade

Preheat oven 350├╕F/175├╕C

Heat sauté pan over medium high heat and add olive oil.
Season chicken legs with salt and pepper and brown on each
side for 3-5 minutes. Remove chicken and set aside.

In the same sauté pan, add balsamic vinegar, orange
marmalade, sprigs of rosemary, zest and juice of the
orange. Cook for approximately 5 minutes over medium heat
to reduce the sauce. Make sure you stir it.

Place chicken back in pan and coat with sauce. If your
sauté pan has a heat resistant handle go ahead and put in
your preheated 350├╕F/175├╕C oven. If not, place coated
chicken on a parchment lined baking sheet and bake for
25-30 minutes.

Take out of the oven and let cool for 10 minutes. Enjoy!

From: http://family.disney.com

Uncle Dirty Dave's Archives

MMMMM

... Beyond tasty spicy and heading towards stupid spicy.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Shawn Highfield wrote to Dave Drum <=-

Oh, I know that. But, canned peas are overcooked and mushy. It's a
texture thing. The UK's mushy peas are like a green(ish) version of
mashed potatoes.

I understand what you're saying now. Yes the canned peas we buy at the store are over cooked and mushy, but they are not mushy peas. LOL

And it's odd that I really like mashed taters - but not mashed peas.

Have you tried the UK version?

Yes, I have. I think that it's the mint and lemon combination - which is alright w/tea - that puts me off. Never made them myself as I've never
seen the requisite marrowfat peas on offer in any of my stupormarkups.

If doing peas at my house they will be fresh, frozen, or snow peas in
the pod. Or split peas made into soup.

We only keep a can of peas in the cupboard for emergency food. When
they are close to expiring I replace them. We are okay with eating
them though as they remind us both of child hood. Much prefer the
frozen ones.

You do realise that that "best by" date is an arbitrary "suggestion" do
you not? I've got canned veg several years old in my pantry. As long as
the can isb't bulged or doesn't hiss when punctured I find that it's OK
to eat ... if a bit flavour diminished. But, then, canned veg are ALWAYS over-cooked in processing and therefore somewhat flavour diminished from
their start.

Something besides soup to make with split peas ...

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

Title: Pease Porridge
Categories: Soups, Pork, Vegetables
Yield: 8 Servings

3 c Split Peas; diced *
Water
1 Ham Bone or Pork Knuckle
1 lg Onion; chopped
1 md Turnip; scraped, diced
1 lg Potato; peeled, diced
2 Ribs celery; w/leaves, diced
2 Sprigs Summer Savory
+=OR=+
2 Sprigs thyme
2 Sprigs Marjoram
1 tb Sea Kelp
+=OR=+
Salt; as needed
Water to cover

* HUH?! How do you "dice" split peas? - UDD

Rinse and pick over peas. Cover w/water and leave to soak
overnight. Next morning, drain, add remaining ingredients,
and bring to boil. Cover pot, turn down heat, simmer for
about 2 hrs. stirring occasionally.

When peas are tender, remove ham bone or knuckle, cut
meat from bone, and return to pot. Take out herb sprigs.
Puree if desired, reheat, and serve in individual bowls,
each topped with a small pat of butter.

Serves 8.

Source: Colonial Cookbook, updated as researched from
The Old Farmer's Almanac 1792.

FROM: Lisa Crawley

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... January 20, 2021 - The end of an error!
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Shawn,

My parents used to make a "salad" of shrimp, canned peas and mayo.

So 1970's. LOL. I have a slight memory of having something like this
as a kid. What did they eat it with? If you added some crunch like
onion or green pepper it doesn't sound horrible really.

They made it in the '50s, '60s, '70s, '80s, '90s, '00s and early '10s.
In the '00s a new (to the area) supermarket replaced the A&P, both built
on a flood plain but the new store (Fresh Town) had a deli section. At
some point in to '00s, Mom and Dad replaced the canned shrimp with
imitation crab from the deli. Hurricane Irene in 2011 took out the store
(and the rest of the plaza). Since the store was beside the Delaware
River and headwaters for the Pepactan Reservoir, New York City made the
owners jump thru all sorts of environmental hoops before the store could
be rebuilt. It took almost a year before they finally got it done; in
the mean time, the local Dollar General and another convenience store
started selling canned goods, eggs and other basic groceries. The store
was located in town, the only grocery store in about a 15 mile radius so
those that couldn't drive could walk to it. I've not been up there in 7
years so I don't know how things are holding up.

Mom and Dad served the peas & shrimp with just bread and butter on the
side; your idea of pepper (I'd probably use red bell) or onion (French
fried) sounds like a good mix in. I'll have to give it some thought. (G)

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


... There is no such thing as a free lunch

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

Hi Dave,

NOTE: Not even wasabi can rescue mushy peas. Leave the
peas off and I'll gladly eat this. -- UDD

Ever see the movie "Cars 2"? the tractor character (voiced by Larry the Cable Guy) thinks that wasabi is pistacio ice cream, takes a big bite
and after recivering, announces that the "pistacio ice cream is
spoiled". I'll take wasabi in (very) small amounts with sushi but think
of that clip when I have it.

I saw the original "Cars" but took a pass on the sequel. And as most
here know I do like spicy stuff. Just not silly about it.

Our heat level has gone down since we moved East. Cooking/eating local,
just don't have the heat in foods that the West has. One exception and
even that's not as hot as out west is eastern NC pulled pork bbq. The
sauce is basically vinegar and red & black pepper flakes. Properly
cooked, the whole hog is mopped with it several times while cooking,
then when it is done and the meat is chopped, more is mixed in. More is available, usually on the table, so you can add more if desired. I like
it a lot better than the western NC red sauce or the Lexington hybrid.

... Beyond tasty spicy and heading towards stupid spicy.

Good way to describe some foods I've had, especially chilis. I make mine
tasty spicy.

---
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)

Shawn Highfield wrote to Dave Drum <=-

We only keep a can of peas in the cupboard for emergency food. When
they are close to expiring I replace them. We are okay with eating
them though as they remind us both of child hood. Much prefer the
frozen ones.

One of my childhood meals is mashed potatoes, cream of mushroom gravy, hamburger, and peas. Simple, filling and good.

Lately, I have been adding ground chicken to mac and cheese. Surprisingly good. Going to make some "chicken mac" tonight. I add rosemary and garlic aseasoning to it and it's quite tasty and filling.

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

Title: Family Favorite Chicken & Stuffing Bake
Categories: Ceideburg, Mushrooms, Stuffing, Chicken
Yield: 6 Servings

6 oz Instant chicken flavored
-stuffing mix
1/2 c Each chopped carrot, celery
-and onion (optional)
10 1/4 oz Campbell's Cream of
-Mushroom Soup
1/2 c Milk
1 ts Chopped parsley
6 Skinless, boneless chicken
-breast halves (about 1 1/2
-lb.)
Paprika

Preheat oven to 400F. Prepare stuffing mix according to package
directions but add vegetables with seasoning packet. Combine soup,
milk and parsley; set aside.

In a 2- or 3-quart shallow baking dish, arrange stuffing across
center of dish. Spoon thin layer of the soup mixture in casserole on
each side of stuffing. Arrange chicken over soup mixture; overlap if
necessary. Sprinkle with paprika.

Pour remaining soup mixture over chicken. Cover with foil; bake for
15 minutes. Uncover; bake for 10 minutes more or until chicken is
fork- tender. Stir sauce before serving.

Makes 6 servings.

Posted by Stephen Ceideberg; October 14 1992.

MMMMM

-- Sean

... I ordered a chicken and an egg from Amazon. I'll let you know.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,
On <Thu, 11 Dec 24>, you wrote me:

Yes, I have. I think that it's the mint and lemon combination - which
is alright w/tea - that puts me off. Never made them myself as I've
never seen the requisite marrowfat peas on offer in any of my stupormarkups.

I don't add mint or lemon. I just make them with salt and if a bit of
lemon from the fish gets in there that's okay too.

You do realise that that "best by" date is an arbitrary "suggestion"

Yes I do. I figure 5 years sitting in my cupboard is long enough and it's
time to eat them and replace the can. You may keep the can for 50 years
for all I care.

Shawn
... Calling me wrong does not make you right.


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Hi Ruth,
On <Wed, 10 Dec 24>, you wrote me:

Mom and Dad served the peas & shrimp with just bread and butter on
the side; your idea of pepper (I'd probably use red bell) or onion
(French fried) sounds like a good mix in. I'll have to give it some thought. (G)

I may just make something like your parents salad this weekend. I like
trying old 70's style stuff on occasion. I have some fried garlic I will sprinkle on as well. :)

Shawn



--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Hi Sean,
On <Thu, 11 Dec 24>, you wrote me:

One of my childhood meals is mashed potatoes, cream of mushroom
gravy, hamburger, and peas. Simple, filling and good.

Sounds good to me.

Lately, I have been adding ground chicken to mac and cheese.
Surprisingly good. Going to make some "chicken mac" tonight. I add rosemary and garlic
aseasoning to it and it's quite tasty and filling.

I can't stand ground chicken. Ground turkey is fine and we use it pretty
much instead of beef due to my beef issue. Just something about the ground chicken that tastes wrong to me.

Although I did eat some ground beef the other day with no issues, so I'll
be trying something good soon. LOL

Shawn

... There is no limit to how bad things can get.


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Ruth Haffly wrote to Dave Drum <=-

NOTE: Not even wasabi can rescue mushy peas. Leave the
peas off and I'll gladly eat this. -- UDD

Ever see the movie "Cars 2"? the tractor character (voiced by Larry the Cable Guy) thinks that wasabi is pistacio ice cream, takes a big bite
and after recivering, announces that the "pistacio ice cream is
spoiled". I'll take wasabi in (very) small amounts with sushi but think
of that clip when I have it.

I saw the original "Cars" but took a pass on the sequel. And as most
here know I do like spicy stuff. Just not silly about it.

Our heat level has gone down since we moved East. Cooking/eating local, just don't have the heat in foods that the West has. One exception and even that's not as hot as out west is eastern NC pulled pork bbq. The sauce is basically vinegar and red & black pepper flakes. Properly
cooked, the whole hog is mopped with it several times while cooking,
then when it is done and the meat is chopped, more is mixed in. More is available, usually on the table, so you can add more if desired. I like
it a lot better than the western NC red sauce or the Lexington hybrid.

I fail to understand the names/marketing claimss of some of the hot stuff
being sold these days. Death peppers, Scorpion whatever, etc. Are all of
their intended customers masochists?

... Beyond tasty spicy and heading towards stupid spicy.

Good way to describe some foods I've had, especially chilis. I make
mine tasty spicy.

Bland is almost as bad a too fiery. Except you and fix bland and you
can't remove heat very successfully. Bv)=

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

Title: Yaaaaahhhh Hooooooo Aaaaahhhh Hot Sauce
Categories: Five, Sauces, Chilies, Garlic
Yield: 1 Quart

1 qt Mason jar
1 tb Salt; plain, non-iodized
1 pt Chilies; dried Serrano,
- Cayenne, Tabasco, etc.
1 pt Garlic cloves; peeled
Distilled white vinegar

Fill the Mason jar with the dried chilies and peeled
garlic. Dissolve the tablespoon of salt in a cup of
white vinegar and pour over the chilies and garlic.
Top up the jar with more vinegar and put the jar in
a low traffic area to let the chilies rehydrate for
a day or a few weeks. Add vinegar as needed to keep
the jar full.

When the chilies are rehydrated empty the contents of
the jar into a blender or food processor and puree.
Add vinegar (or water) to get to your desired
thickness. I like mine to be fairly thick (like catsup
with an attitude) instead of runny like Tabasco. As
there is plenty of vegetable pulp in this mix, thick
is easy.

You can decant into smaller bottles or keep in the
quart jug.

I have kept some in the ice box for as long as five
weeks with no ill effects. I can't seem to get it to
last any longer than that. Apparently the longer it
sits in the ice box the more of it disappears.

This is a moderately successful attempt to make my own
"Huy Fong Sriracha Sauce". It's more garlicky than Huy
Fong and moderately spicy and goes well on almost
anything. Which, I suspect is why I have never had a
batch last more than five weeks.

Devised, made. tested, named and approved in Uncle
Dirty Dave's Kitchen. In the heart of the Great
American Outback.

MM Format and Recipe by Dave Drum - 23 February 1998

Uncle Dirty Dave's Kitchen

MMMMM

... "Never think you've seen the last of anything." -- Eudora Welty
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Shawn Highfield wrote to Dave Drum <=-

I understand what you're saying now. Yes the canned peas we buy at the store are over cooked and mushy, but they are not mushy peas. LOL

I was in England last summer, at a little inn with a restaurant. Fresh
mushy peas, dash of mint, a bit of lemon zest - amazing. Nothing like
what I've had in the states.




--- MultiMail/Win v0.52
* Origin: http://realitycheckbbs.org | tomorrow's retro tech (1:218/1)

Shawn Highfield wrote to Sean Dennis <=-

I can't stand ground chicken. Ground turkey is fine and we use it
pretty much instead of beef due to my beef issue. Just something about the ground chicken that tastes wrong to me.

Ground beef and chicken are too chewy for me right now. Ground chicken is a little chewy but not as bad. I'm waiting until january to set up an appointment to get my dentures. Right now, everyone is trying to use their benefits by the end of ther year so the denture clinic is booked solid.

Although I did eat some ground beef the other day with no issues, so
I'll be trying something good soon. LOL

That's a good thing. I was able to gum some beef tips the other day and I
was in heaven. Can't wait until I can eat steak again!

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

Title: Beef and Cornbread Supper
Categories: Meats
Yield: 6 servings

1 1/2 lb Lean ground beef
10 oz Can cream of asparagus soup
1/4 c Onion, finely chopped
2 ts Worcestershire sauce
3/4 c All purpose flour, sifted
1/2 c Corn meal
1 tb Baking powder
1 ts Salt
1/4 c Shortening, melted
2/3 c Milk
1 x Green pepper rings

Preheat oven to 425 degrees. Brown ground beef in a 10 inch cast iron
skillet. Add soup, onion and worcestershire sauce. Simmer for about
5 minutes. Sift the flour, corn meal, baking powder and salt
together in a medium bowl. Add shortening and milk. Beat until
smooth. Pour over ground beef mixture. Spread with narrow spatula
to within 2 inches of the edge. Top with green pepper rings. Bake
for 15 to 20 minutes. Do set the skillet on the table and serve with
a salad...

MMMMM

-- Sean

... How long a minute is depends on what side of the bathroom door you're on. --- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Shawn Highfield wrote to Ruth Haffly <=-

I may just make something like your parents salad this weekend. I like trying old 70's style stuff on occasion. I have some fried garlic I
will sprinkle on as well. :)

Mmm, avocado lime Jell-o mold...not.

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

Title: Cheeseburger Pie
Categories: Cheese, Hamburger, Main dish, Meats, Vegetable
Yield: 6 Servings

MMMMM---------------------------CRUST--------------------------------
1 c Bisquick Baking Mix
1/4 c Milk Or Light Cream

MMMMM------------------------MEAT FILLING-----------------------------
1 lb Lean Ground Beef
1/2 t Salt
1/2 c Onion; Chopped, 1 md
1/4 t Pepper

MMMMM--------------------------TOPPING-------------------------------
2 ea Tomatoes; Sliced, Md
1 c Cheddar Cheese; Shredded,4oz
1 tb Worcestershire Sauce
2 ea Eggs; Lg
2 tb Bisquick Baking Mix

Heat the oven to 375 degrees F. Mix the 1 cup of the biscuit baking
mix and the milk until a soft dough forms. Gently smooth the dough
into a ball on a floured cloth-covered surface after kneading the
ball 5 times to mix. Roll out the dough until it is 2 inches larger
than an inverted 9-inch pie pan. Ease into the pan and flute the
edges. Set aside. Cook and stir the meat and onion in a large skillet
until the meat is brown. Drain off the excess fat. Stir in the salt,
pepper, 2 Tb of the baking mix, and the worcestershire sauce. Turn
the meat filling into the pastry lined pie pan. Arrange the tomato
slices on the meat mixture. Beat the eggs slightly and stir in the
cheese. Spoon onto the tomatoes spreading the mixture to cover the
top completely. Bake for about 30 minutes. Cut into wedges and
serve with chili sauce, if desired.

MMMMM

-- Sean

... Never try to out-stubborn a cat.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Kurt,
On <Fri, 12 Dec 24>, you wrote me:

I was in England last summer, at a little inn with a restaurant.
mushy peas, dash of mint, a bit of lemon zest - amazing. Nothing
what I've had in the states.

I really like them.

Shawn


... If you want someone to keep a secret, keep it yourself.


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Hi Sean,
On <Fri, 12 Dec 24>, you wrote me:

chicken is a little chewy but not as bad. I'm waiting until january
to set up an appointment to get my dentures. Right now, everyone is benefits by the end of ther year so the denture clinic is booked

That makes sense. Also after this long what's another month?

That's a good thing. I was able to gum some beef tips the other day
and I was in heaven. Can't wait until I can eat steak again!

You and me both Sean!

Shawn

... I DID IT! I invented the unadoptable tagline! Try it. Won't work.


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

Yes, I have. I think that it's the mint and lemon combination - which
is alright w/tea - that puts me off. Never made them myself as I've
never seen the requisite marrowfat peas on offer in any of my stupormarkups.

I don't add mint or lemon. I just make them with salt and if a bit of lemon from the fish gets in there that's okay too.

Both of the recipes I have call for mint and lemon. And the one time I
had them inflicted on me at a place (now defunct) called Cambridge Inn
those flavours were present.

You do realise that that "best by" date is an arbitrary "suggestion"

Yes I do. I figure 5 years sitting in my cupboard is long enough and
it's time to eat them and replace the can. You may keep the can for 50 years for all I care.

I figured you probably knew that. But I have also run up on people who
*should* know that and don't - pitching perfectly good food in the bin
because of some arbitrary date thing.

I wouldn't keep canned good for that long. If it gets too old and I get
tired of looking at the can I put it in the bag for the next "feed the derelicts" food drive put on by our local postal workers union. Or use
it to prop open a door. Bv)=

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

Title: Can Opener Corn Chowder
Categories: Five, Vegetables, Chilies, Dairy
Yield: 3 Servings

16 oz Bag corn niblets
21 1/2 oz (2 cans) cream of potato
- soup; undiluted
4 oz Can chopped green chilies
1 Soup can milk
Fresh ground pepper

Open the soup and dump into your crockpot. Add the corn
and milk and stir. Add the chilies and stir again.

Set the cooker on low and let it do its thing for about
four hours. Just before serving grind pepper (to taste)
into the soup and give it another stir to combine.

Ladle into bowls and dig in. Refrigerate leftovers (if
any) and nuke back to life for supper the next day.

Uncle Dirty Dave's Kitchen

MMMMM

... "Reality continues to ruin my life." -- Bill Watterson
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Shawn,

Mom and Dad served the peas & shrimp with just bread and butter on
the side; your idea of pepper (I'd probably use red bell) or onion
(French fried) sounds like a good mix in. I'll have to give it some thought. (G)

I may just make something like your parents salad this weekend. I
like trying old 70's style stuff on occasion. I have some fried
garlic I will sprinkle on as well. :)

Enjoy it. I used to think it was really good but I was much younger then
and shrimp was rarely seen in our house. Grew up, moved to coastal NC
and got a lot of shrimp there. I've not had it as much since we moved
away, but enough that it's enjoyable whenever I do have it.

Had to laugh at my extended family--for my parent's 50th anniversary
dinner, one of the main features was an endless bowl of steamed shrimp.
My siblings and cousins emptied the bowl several times--they never had
the easy access to shrimp that I did, living on the coast. IIRC, I had a
couple of shrimp but it wasn't as "special" as it would have been to me
at one time.

---
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)

Hi Dave,

I saw the original "Cars" but took a pass on the sequel. And as most
here know I do like spicy stuff. Just not silly about it.

Our heat level has gone down since we moved East. Cooking/eating local, just don't have the heat in foods that the West has. One exception and even that's not as hot as out west is eastern NC pulled pork bbq. The sauce is basically vinegar and red & black pepper flakes. Properly
cooked, the whole hog is mopped with it several times while cooking,
then when it is done and the meat is chopped, more is mixed in. More is available, usually on the table, so you can add more if desired. I like
it a lot better than the western NC red sauce or the Lexington hybrid.

I fail to understand the names/marketing claimss of some of the hot
stuff being sold these days. Death peppers, Scorpion whatever, etc.
Are all of their intended customers masochists?

I think once they started with names along that line, they had to
continue each time they came out with something hotter. Tho I don't know
what could be hotter than death, except maybe H***fire. (G)

... Beyond tasty spicy and heading towards stupid spicy.

Good way to describe some foods I've had, especially chilis. I make
mine tasty spicy.

Bland is almost as bad a too fiery. Except you and fix bland and you
can't remove heat very successfully. Bv)=

True; I'd rather heat up bland than cool down too hot. Those are the
times to pile on the sour cream/stir it in well and have a big glass of
milk on the side. We try to make out chili with a bit of heat that goes
from the lips to the throat, but not so hot that you can't taste the
other ingredients. We've tasted enough "one note" chilis in the chili
cook offs at our church to know the difference. (G)


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


... Myth #1: The computer only does what you tell it to do.

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

Hi Dave,
On <Sat, 13 Dec 24>, you wrote me:

Both of the recipes I have call for mint and lemon. And the one time
I had them inflicted on me at a place (now defunct) called Cambridge
Inn those flavours were present.

I'm sure that's the correct way. :) However like you if I'm the cook I
can do whatever the heck I want.

I figured you probably knew that. But I have also run up on people
who *should* know that and don't - pitching perfectly good food in
because of some arbitrary date thing.

Just told someone at work today who was going to throw out a bunch
of canned veggies. "They expired in Feb" I said "Bring them to me, I'll
eat them."

derelicts" food drive put on by our local postal workers union. Or

Any "expired" cans we donate are thrown out. They are not legally allowed
to give them to hungry people. Better they starve to death.

Shawn

... I'm famous. That's my job.


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Hi Ruth,
On <Fri, 12 Dec 24>, you wrote me:

Enjoy it. I used to think it was really good but I was much younger

I didn't make it yet, but it's going ot make an appearance on our xmas
get together. (I think I'm making lasagna or chili nothing fancy or
normal this year)

shrimp. My siblings and cousins emptied the bowl several times--they
the easy access to shrimp that I did, living on the coast. IIRC, I

Yes, I can see how that would be a treat for them as well.

had a couple of shrimp but it wasn't as "special" as it would have
been to me at one time.

I used to visit friends in SC every year so being right on the water I
had my fill of good fresh stuff too.

Shawn

... A feature is a bug with seniority.


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

Both of the recipes I have call for mint and lemon. And the one time
I had them inflicted on me at a place (now defunct) called Cambridge
Inn those flavours were present.

I'm sure that's the correct way. :) However like you if I'm the
cook I can do whatever the heck I want.

I usually make a new-to-me recipe as written on the first go. Then I
have a base-line from which I can modify to suit myself.

I figured you probably knew that. But I have also run up on people
who *should* know that and don't - pitching perfectly good food in
because of some arbitrary date thing.

Just told someone at work today who was going to throw out a bunch
of canned veggies. "They expired in Feb" I said "Bring them to me,
I'll eat them."

derelicts" food drive put on by our local postal workers union. Or

Any "expired" cans we donate are thrown out. They are not legally
allowed to give them to hungry people. Better they starve to death.

That's just silly. But, it's similar here as far as stores donating cans
past their "best by" date. Still, the food bank, soup kitchens, bread
lines, etc. will use them up. A couple chain grocers are known to stack
their "expired" stuff on their back dock and turn a blind eye. Which gives
them a legal leg to stand on. "Hey, we pitched it. Can't control the olf dumpster divers." Especially when St. Martin de Porres backs their truck
up to the dock and clans house. Bv)=

I used to live about a block from a chain supermarket whose policy on meat
was to mark it down at 5 PM on the last day of sale. And at 5 o'clock a
white coated and helmeted "meat-bot" would come out of the processing refrigerated room and parse the gondolas - placing the marked down (50%
or more) roasts, steaks and chops into the "used meat" bin.

I always had a freezer full of high-end "used" meat. The pricey stuff
was mostly what remained to be marked down. The cheaper stuff such as hamburger, bratwurst links, sausage, etc. never stay in the biins long
enough to "expire". I was disppointed when they packed their bags in a
union dispute and left town.

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

Title: Rib Eyes w/Burned At The Steak Marinade
Categories: Beef; marin, Chilies
Yield: 2 Servings

2 lg Ribeye steaks

MMMMM--------------------------MARINADE-------------------------------
4 oz Good Seasons Italian
- dressing
2 Habanero peppers; dried *
2 tb Worcestershire sauce
1 tb Red wine vinegar
1 ts Black pepper; fine ground
1/4 ts Salt

Make Italian dressing, set aside.

In a small saucepan boil water and blanch (2 min.) the
habaneros. Remove and cut off stems. remove seeds from
one pepper but save seeds from one of the peppers. Place
peppers in a blender and add all other ingredients.
Blend well.

Coat steaks generously. Marinade for 3-4 hours. Grill
over hot charcoal fire. Look out! HOT!

Serves two

* Why not use two fresh habaneros and skip the blanching
step? - UDD

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Garlic makes it good.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Dave Drum <=-

I fail to understand the names/marketing claimss of some of the hot
stuff being sold these days. Death peppers, Scorpion whatever, etc.
Are all of their intended customers masochists?

I think once they started with names along that line, they had to
continue each time they came out with something hotter. Tho I don't
know what could be hotter than death, except maybe H***fire. (G)

Errrrmmmmm, I always thought of death as "cold" As in "Papa's in the
cold, cold grounf"

... Beyond tasty spicy and heading towards stupid spicy.

Good way to describe some foods I've had, especially chilis. I make
mine tasty spicy.

Bland is almost as bad a too fiery. Except you and fix bland and you
can't remove heat very successfully. Bv)=

True; I'd rather heat up bland than cool down too hot. Those are the
times to pile on the sour cream/stir it in well and have a big glass of milk on the side. We try to make out chili with a bit of heat that goes from the lips to the throat, but not so hot that you can't taste the
other ingredients. We've tasted enough "one note" chilis in the chili cook offs at our church to know the difference. (G)

We had a competition cook once who "loaded" his judges cup really heavy
with hot stuff. And then snickered at the reactions. So they instituted
a rule that a cook may be required to eat some of his own chilli. Put
the kibosh on that, it did.

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

Title: Willie Nelson's Great White Chilli
Categories: Poultry, Beans, Chilies, Herbs, Cheese
Yield: 4 Servings

1 lb White beans; rinsed
6 c Chicken broth
1 ts Chicken base
2 lg Onions; peeled, chopped
1 tb Oil
8 cl Garlic; minced, more to
- taste
7 oz Can diced green chilies
4 ts Ground cumin
2 ts Dried oregano
4 Serrano chilies; stemmed,
- seeded, minced
3 tb Chopped cilantro
4 c Diced, cooked chicken
1 c Sour cream
3 c Monterey jack cheese;
- shredded

MMMMM--------------------------TOPPERS-------------------------------
Sour cream
Chopped green onion
Chopped cilantro
Chopped tomato

Rinse and pick over the beans to remove stones and
debris. Put in a medium sauce pan and boil hard for at
least five minutes to start the starch conversion.

Put the chicken base, broth, and beans in a large pot
or crock-pot.

Simmer for two hours, covered.

Saute the onions in the oil until they are translucent
and beginning to brown.

Combine the onions with the spices, chicken, and other
vegetables, and simmer for another hour or so.

Add the cheese and sour cream, cooking until the cheese
melts into the chilli.

Serve in bowls with desired toppers.

The recipe serves about four people

UDD NOTES: This is AKA chile verde. You can leave out
the beans and increase the meat. You can also make this
with pork. But don't serve it to the Rabbi.

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

Uncle Dirty Dave's Kitchen

MMMMM

... Some people simply don't like cilantro. I understand perfectly.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Shawn,

Enjoy it. I used to think it was really good but I was much younger

I didn't make it yet, but it's going ot make an appearance on our xmas
get together. (I think I'm making lasagna or chili nothing fancy or normal this year)

I've not really thought about what we're going to do for Christmas
dinner. Just the 2 of us so probaably nothing too far from the ordinary.

shrimp. My siblings and cousins emptied the bowl several times--they
the easy access to shrimp that I did, living on the coast. IIRC, I

Yes, I can see how that would be a treat for them as well.

I always enjoyed shrimp the few times I had it while growing up. One
year just before Christmas, pre made shrimp cocktails were on sale at
one of our local grocery stores. Mom bought enough for the whole family
so we had a rare appetiser with Christmas dinner. I think she'd just
started working a new job that year so was able to afford it.

had a couple of shrimp but it wasn't as "special" as it would have
been to me at one time.

I used to visit friends in SC every year so being right on the water I
had my fill of good fresh stuff too.

We lived just off the Intracoastal Waterway for almost 8 years before
Steve went in the Army so got it fairly often. Went back to visit the
area in 2020; the fish house where we used to get our seafood looked
like it hadn't been painted since before we left the area in 1983. Got
some seafood to take back with us (just before we left for home).


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


... Mind... Mind... Let's see, I had one of those around here someplace.

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

Hi Dave,

I fail to understand the names/marketing claimss of some of the hot
stuff being sold these days. Death peppers, Scorpion whatever, etc.
Are all of their intended customers masochists?

I think once they started with names along that line, they had to
continue each time they came out with something hotter. Tho I don't
know what could be hotter than death, except maybe H***fire. (G)

Errrrmmmmm, I always thought of death as "cold" As in "Papa's in the
cold, cold grounf"

Since we're not supposed to discuss religion in this echo, I'll just say
that there are 2 places where you can spend your afterlife. One is just
right temperature-wise, the other is rather much on the warm side.

... Beyond tasty spicy and heading towards stupid spicy.

Good way to describe some foods I've had, especially chilis. I make
mine tasty spicy.

Bland is almost as bad a too fiery. Except you and fix bland and you
can't remove heat very successfully. Bv)=

We had a competition cook once who "loaded" his judges cup really
heavy with hot stuff. And then snickered at the reactions. So they instituted a rule that a cook may be required to eat some of his own chilli. Put the kibosh on that, it did.

Our church outside of Fort Devens, MA had a chili cook off while we were members (there all of 6 months after we returned from Germany and moved
to AZ). One of the entrys tasted like somebody had dropped burnt
cigarette ash into the pot, and plenty of it. Steve had the same thought
we he tasted it; needless to say, it was not a winner. That was before
we knew about Fido and the Cooking echo; my chili was my now family
style version without a lot of heat. I don't remember how it placed.

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


... Yesterday was the deadline for complaints.

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