Hello, Dave!

Replying to a message of Dave Drum to Ben Collver:

No attribution given on the recipe

I have seen some of your personal recipes floating around the Internet without attribution.

I like this recipe but without the lean and fat-free ingredients...

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

Title: Creamy Linguine with Ham
Categories: Luncheon, Main dishes, Pasta, Pork & ham
Yield: 4 Servings

1 Zucchini; halved and sliced
2 oz Lean ham; julienned
1/3 c Fat-free chicken broth
1/3 c Fat-free mayonnaise
1/4 ts Black pepper
8 oz Linguine; cooked

Coat a skillet with nonstick spray. Add zucchini and ham, saute over
medium high-heat until zucchini is crisp-tender, about 4 minutes.

Whisk broth, mayonnaise and pepper blend until smooth. Toss zucchini,
ham and mayonnaise mixture with hot linguine.

Recipe by: Quick and Healthy Cooking, Summer 1995

Posted to EAT-LF Digest by "William S. Grant II" <wsgrant@his.com> on
Jun 11, 1998, converted by MM_Buster v2.0l.

MMMMM

-- Sean

--- FleetStreet 1.27.1
* Origin: Outpost BBS Local Console * bbs.outpostbbs.net:10323 (1:18/200)

Sean Dennis wrote to Dave Drum <=-

No attribution given on the recipe

I have seen some of your personal recipes floating around
the Internet without attribution.

I put "credits" on ther recipes I post as a matter of courtesy (and
sometimes as a matter of assigning blame). It costs nothing either way.

I like this recipe but without the lean and fat-free ingredients...

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

Title: Creamy Linguine with Ham
Categories: Luncheon, Main dishes, Pasta, Pork & ham
Yield: 4 Servings

1 Zucchini; halved and sliced
2 oz Lean ham; julienned
1/3 c Fat-free chicken broth
1/3 c Fat-free mayonnaise
1/4 ts Black pepper
8 oz Linguine; cooked

I'd probably find something to swap for the squash, as well. These "fat
free" folkers forget that fat carries flavour. Really. Of course you
can get ridiculous with it.

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

Title: Southern Fried Deep-Fat Fried Fat
Categories: Pork, Breads, Snacks
Yield: 16 Servings

1 lb Ham fat; with skin, in 16
- squares
1 qt Oil, tallow or lard

MMMMM---------------------------BATTER--------------------------------
2 1/2 c Sifted flour
2 c Cold water
+=OR=+
2 c Club soda
Egg yolks
pn Salt

Cut the ham fat into 16 equal, squarish pieces. Set
aside.

Put oil/tallow/lard into a deep fryer or a fondue pot
to heat. While the cooking oil is heating to 360ºF/180ºC
......

Make the batter. I prefer to use club soda as it gives a
lighter (and I think) crispier batter. You may use plain
old cold water if you wish. A couple (or three) egg
yolks help hold things together and blend in.

When the oil is hot, dip the chunks of fat into the
batter and fry in the hot oil until golden brown.

Serve hot.

If you have batter left over you may want to fry up some
batter-dipped crudities (cauliflower or broccoli florets,
onion rings, or bell pepper strips/rings) as an
accompaniment.

Serve with your favourite hot-pepper sauce on the side.

FROM: The fevered brain of Uncle Dirty Dave, in his
kitchen one dark and stormy night. Inspired by the glut
of fried "stuff" hawked at fairs and expositions. This
ain't "healthy" in any key. But it IS tasty.

Uncle Dirty Dave's Kitchen

MMMMM

... I listed three taverns as dependants on my tax return.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10323 (1:18/200)

Hello, Dave!

Replying to a message of Dave Drum to Sean Dennis:

I put "credits" on ther recipes I post as a matter of courtesy (and sometimes as a matter of assigning blame). It costs nothing either
way.

I know. I'm one of those who believes in gining credit where credit is due.

I'd probably find something to swap for the squash, as well. These
"fat free" folkers forget that fat carries flavour. Really. Of course
you can get ridiculous with it.

Yeah, that's why marbled steaks are so delicious!

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

Title: Asparagus Patties
Categories: Appetizers, Lunch, Snack
Yield: 2 Servings

1 lb Asparagus
3 ea Scallions, sliced
1 tb Oil
1 ts Basil
1/4 c Almonds or walnuts
1/2 c Breadcrumbs
1/2 ts Salt
1/4 c Cooked rice or bulgur
2 tb Stock or water

Trim asparagus & cut spears into 1/4" pieces. Steam till tender. Set
aside to cool.

Saute scallions in oil until soft & stir in basil. Set aside.

Preheat oven to 250F.

Place almonds on a baking sheet & toast until lightly browned. Grind
to a fine meal in a food processor.

In a mixing bowl, combine almond meal, breadcrumbs, salt, rice & stir
in the stock. Add steamed asparagus & scallion mixture. Mix well.

Heat a lightly oiled griddle over medium-high heat. Drop by
spoonfuls onto the preheated surface & spread to form patties. Cook
until brown on each side. Serve hot, stuffed into pita breads with
slices of tomatoes & sprouts.

Adapted from "Vegetarian Gourmet" Spring, 1994

MMMMM

-- Sean

--- FleetStreet 1.27.1
* Origin: Outpost BBS Local Console * bbs.outpostbbs.net:10323 (1:18/200)

Sean Dennis wrote to Dave Drum <=-

I put "credits" on ther recipes I post as a matter of courtesy (and sometimes as a matter of assigning blame). It costs nothing either
way.

I know. I'm one of those who believes in gining credit where credit is due.

I'd probably find something to swap for the squash, as well. These
"fat free" folkers forget that fat carries flavour. Really. Of course
you can get ridiculous with it.

Yeah, that's why marbled steaks are so delicious!

Never met a steak I didn't like. Even an old, tough as boot leather,
bottom round sreak gives you something to chew on all afternon and a
sense of accomplishment after it has been choked down. Bv)=

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

Title: Asparagus Patties
Categories: Appetizers, Lunch, Snack
Yield: 2 Servings

Should,t you have posted this one to Ben? I'm an omnivore with leanings
toward the carnivore side.

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

Title: Bacon-Wrapped Sriracha Asparagus
Categories: Five, Sides, Pork, Vegetables, Chilies
Yield: 15 Servings

1 lb Sliced smoked bacon
1 lb Fresh asparagus spears;
- trimmed
5 tb Shark Brand Sriracha sauce *

* "Rooster" (Huy Fong) sauce may be substituted but be
sure to stir into it a healthy pinch of garlic powder.
- UDD

Preheat grill for medium heat and lightly oil the grate.

Divide asparagus into sets of 3 spears; push 1 toothpick
through the asparagus bases and 1 toothpick near the tops
to secure the sets.

Spread about 1 teaspoon sriracha sauce along the entire
length of each slice of bacon.

Secure a slice of bacon to the asparagus using the
toothpick at the base of the asparagus and wrap bacon,
sriracha-side facing inwards, around asparagus, securing
the other end of the bacon to the top toothpick; repeat
with remaining bacon and asparagus. Place wrapped
asparagus sets in the bottom of a disposable aluminum foil
pan.

Cook on the preheated grill, turning asparagus sets
occasionally, until bacon is cooked through and crisp,
about 20 minutes.

Recipe by: Donald Duboo

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... Law of Supply: It's yours if you don't need nor want it.
___ MultiMail/Win v0.52

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