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)

Hi Shawn,

Laugh, I don't think anyone likes the song and dance.

A child might but I think most adults are of the same opinion that we have.

Agree. Most kids I know live in fear of the attention that song
brings. :)

Unless it's accompanied by a pile of presents that get ignored after a
day or so.

We'll eat the canned but definitely 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

Very cool. I follow a pretty basic recipe for it as Andrea likes
simple food.

We do a lot of basic foods but then like to go all out gourmet from time
to time. My dad was a meat and potatoes, with a side veggie and dessert
eater, nothing fancy and mom was a basics cook so when Steve and I got
married, I started moving away from that kind of cooking. As a result,
our girls enjoyed eating a wide variety of foods while growing up, and
cook that way themselves.

One package was the usual split peas, other one was dried whole

peas. RH> We went with the split peas; they cook up and "mush" easily.

I like both, but for soup I always get the split peas.

I've never tried the dried whole peas but now that I know Wegman's
carrys them, I might pick some up and give them a try.

I made fish and chips last night, I had a box of the quick soak mushy
peas but I forgot to make them in time. LOL Oh well gives me an
excuse to fry fish again soon! ;)

Or, use them as a side for something else. Roast beef, Yorkshire pudding
and mushy peas?

Title: Batter (Shawn's)
Categories:
Yield: 8 Servings

1/2 c Gluten Free AP flour
1/2 c Cornstarch
1 t Salt
1 t garlic powder
1 t minced onion
1 t dried parsley
1 lg Egg,whisked
3/4 c Soda water (or GF beer) *

* Start with 3/4 may need a total of 1 cup depending on flour

OK, we do have some GF flour on hand, of different varieties. We'd use
soda water as neither of us likes beer. Have you used this with onion
rings and if so, how did they turn out?


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


... A mind stretched by new ideas can never go back to its original size.

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

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 350øF/175øC

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 350øF/175øC 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)

Hi Shawn,

Unless it's accompanied by a pile of presents that get ignored after
a day or so.

That's true. :)

That stops after a certain age, sooner for some kids than others. And,
some "kids" never grow out of their love of getting a pile of stuff.

married, I started moving away from that kind of cooking. As a
result, our girls enjoyed eating a wide variety of foods while
growing up, and cook that way themselves.

That's a good thing. It's pretty basic eats around here when Andrea cooks, a bit more fancy when I do, and my FIL hasn't ever used the
kitchen for more than making a sammich.

Steve is in the kitchen quite often. We had a container of (cooked)
garbanzo beans in the fridge for I don't know how long; last night he
turned them into hummus. Sort of followed a recipe but did some
improvisation. Time was, he'd follow a recipe exactly; I've nudged him
into being comfortable with tweaks as he sees fit over the years.

an excuse to fry fish again soon! ;)

Or, use them as a side for something else. Roast beef, Yorkshire
pudding and mushy peas?

Well yes, but I could have fried fish again.... Seems best. :)

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.


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


... 90% of being smart is knowing what you're dumb at.

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

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

That stops after a certain age, sooner for some kids than others.
And, some "kids" never grow out of their love of getting a pile of
stuff.

Very true. For the most part if there is a toy I want I get it when
I can afford it; having said that I don't get many toys anymore. :)
I really need a new desktop as mine is so old it isn't doing what I want
it to anymore.

improvisation. Time was, he'd follow a recipe exactly; I've nudged
him into being comfortable with tweaks as he sees fit over the
years.

That's good!

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

I'm sure some of the recipes are good, they wouldn't still be in business
if they weren't. :)

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.

So true. I think some people prefer the kits because it's "home cooking" without thinking.

Shawn

... The program is absolutely right; therefore the computer must be wrong.


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

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)

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)

Hi Shwn,

That stops after a certain age, sooner for some kids than others.
And, some "kids" never grow out of their love of getting a pile of
stuff.

Very true. For the most part if there is a toy I want I get it when
I can afford it; having said that I don't get many toys anymore. :)
I really need a new desktop as mine is so old it isn't doing what I
want it to anymore.

That's basically the way we are now. We can afford to buy what we
want/need, only doing big things like the house on a mortgage. Got a 5
yeaar note for the truck last year but Steve paid it off within a few
months, camper was outright cash. Credit card for when we can't use cash
but it is paid in full every month. I think this net book will be our
next big purchase; Steve is making noises about its age.

improvisation. Time was, he'd follow a recipe exactly; I've nudged
him into being comfortable with tweaks as he sees fit over the
years.

That's good!

Yes, and he's not asking me so many questions about cooking now. Years
ago, when we were first married, I saw a "Blondie" cartoon where Dagwood
was in the kitchen cooking something, Blondie in the living room. He
sees a note in the recipe for so many tablespoons of water, yells to
Blondie "is that heaping or level?". That's been a running joke with us
when Steve does anything new. Usually I'm in the kitchen with him, sous ceffing, getting out/putting away ingredients and tools, washing up what
he's done with, making sure the oven (if needed) is preheated, etc.

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

I'm sure some of the recipes are good, they wouldn't still be in
business if they weren't. :)

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.

So true. I think some people prefer the kits because it's "home
cooking" without thinking.

Mike was a UPS driver for many years, worked long hours so didn't cook
much for himself, usually heat and serve type meals. He retired in
January of 2020, hoping to do a lot of travel but Covid put a fast end
to that. With the time on his hands, he started cooking for himself
(learning basics); now he knows how to follow a recipe, etc but prefers
the pre portioning and convenience of the kits.


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


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

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

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

but it is paid in full every month. I think this net book will be our
next big purchase; Steve is making noises about its age.

Thankfully a full on laptop is now as cheap as a netbook was when you got
that. We each got new laptops this year and paid a very fair price. I'd
have to look on amazon now, but it wasn't much.

Blondie "is that heaping or level?". That's been a running joke with

I think I saw that one.

himself (learning basics); now he knows how to follow a recipe, etc
but prefers the pre portioning and convenience of the kits.

I support that. Like you the meal kits don't work for us... I like to
do my own prep work, I find it relaxing.

Shawn

... Complaints provoke insolence and more complaints.


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

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)

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)

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)