Dave Drum wrote to Sean Dennis <=-

So, off I went to express care where they summoned an ambulance and
sent me to the emergency room. Then they kept me overnight and did beaucoup tests on my today. I'm back home with an oxygen concentrator
and a diagnosis of chongestive heart failure, Really made my whole
day.

I'm sorry to hear that. My birth father had congestive heart failure 20+
years ago. He changed his diet and started exercising more. He's still
doing okay these days. As for the oxygen levels, my medical team panics if mine drops below 90%. I do have a pulse oximeter at home I can use if I suspect anything. My levels fluctuate between 94-98%. Thankfully I've not
had any issues the last year or so.

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

Title: Chicken Thighs with Aromatic Spices
Categories: Mexican, Ceideburg, Chicken
Yield: 4 Servings

Stephen Ceideburg
2 1/2 lb Chicken thighs, skinned
1/2 ts Coarsely ground black
-peppercorns
1/2 ts Cumin seeds
1/2 ts Dried oregano
2 Bay leaves
Salt
6 Cloves garlic, halved
1 1/2 tb Mixed-Spice Paste (recipe
-follows)
1 tb All-purpose white flour
1 md Onion, thinly sliced
4 Long banana peppers, cut
-into long strips
1 tb Vegetable or olive oil
2 tb Cider vinegar or to taste

Bring 7 cups water to a boil in a large saucepan, add chick- en (and a
little more water to cover if needed). Skim off any grayish foam that
rises during the first few minutes of simmering. Add black pepper,
cumin, oregano, bay leaves, 1 tsp. salt and garlic. Partially cover
and simmer gently for 20 to 25 minutes, until the juices run clear
when the thighs are pierced with a knife (boned thighs will cook in
15 to 20 minutes). Remove from the heat and cool the chicken in the
cooking liquid, if time permits. With a slotted spoon, remove thighs
from the broth and set them on a plate. Strain broth, skim fat and
set aside 2 1/2 cups in the refrigerator.

Rub 1 Tbsp. Mixed Spice Paste over the side of the chicken that has
been skinned and let it stand 1 hour uncovered in the refrigerator.
Lightly dust the spice covered side of the chicken with flour,
patting gently to evenly distribute it over the surface and remove
any excess.

Rinse onions, drain thoroughly and set aside with chilies. Set a large
nonstick skillet over medium heat, add oil, and when it is hot, add
chicken, spice-side down, and fry until crisp, about 4 to 5 minutes.
Drain on paper towels and keep warm in a 200 degree F. oven.

Return the pan to the heat and add onions and chilies. Cook over
medium for 4 to 5 minutes, stirring occasionally, until the onions
soften. Add vinegar, reserved broth and remaining 1/2 Tbsp. spice
paste, stirring to dissolve the paste. Simmer for several minutes to
blend the flavors. Taste for salt and vinegar. Place 2 thighs in each
of 4 bowls. Top with a portion of the onion mixture and the broth.

234 CALORIES PER SERVING: 30 G PROTEIN, 7 G FAT, 13 G CARBO- HYDRATE;
208 MG SODIUM; 77 MG CHOLESTEROL.

From Authentic Mexican: Regional Cooking from the Heart of Mexico by
Rick Bayless with Deann Groen Bayless (William Morrow & Company,
1987).

Posted by Stephen Ceideburg

MMMMM

-- Sean

... Maybe broccoli doesn't like you either.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Sean Dennis <=-

OUCH! You would think they would give you a break in schedule after
being so long without teeth. Guess they figure you know what you can tolerate and will go accordingly. I had a cleaning yesterday; all looks good.

Going to make an appointment next week to get the lower denture adjusted as
it is too painful to wear right now. That should be fixed pretty easily
with a little grinding and cutting on the denture.

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

Title: Greek Lemon Baste for Chicken
Categories: Sauces, Ceideburg, Chicken, Grill
Yield: 1 Servings

Stephen Ceideburg
1/2 c Lemon juice
1/4 c Olive Oil
2 Garlic cloves, minced
Grated zest of 1 lemon
-(yellow part only)
2 tb Chopped parsley
1 ts Dried oregano, or 1
-tablespoon chopped fresh
-oregano
Salt and freshly ground
-black pepper, to taste

Combine all ingredients.

Makes 3/4 cup. Enough for 3 pounds of chicken.

To use: Brush on skinned chicken pieces, quarters or halves and let
marinate 30 minutes to 1 hour before grilling.

From an article by Heidi Haughy Cusik, The San Francisco Chronicle,
7/1/92.

Posted by Stephen Ceideburg

MMMMM

-- Sean

... Behind every successful man is an astonished mother-in-law.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

Dave Drum wrote to Sean Dennis <=-

So, off I went to express care where they summoned an ambulance and
sent me to the emergency room. Then they kept me overnight and did beaucoup tests on my today. I'm back home with an oxygen concentrator
and a diagnosis of chongestive heart failure, Really made my whole
day.

I'm sorry to hear that. My birth father had congestive heart failure
20+ years ago. He changed his diet and started exercising more. He's still doing okay these days. As for the oxygen levels, my medical team panics if mine drops below 90%. I do have a pulse oximeter at home I
can use if I suspect anything. My levels fluctuate between 94-98%. Thankfully I've not had any issues the last year or so.

I haven't smoked for 30 nyears. But the lungs aren't very "self-repairihng"
And 45 years of 2 packs per day Camel straights did a lot to screw them up.

I'm not an "out-and-0about" guy so much anyomre so being tethered to the concentrator is not onerous. And, I've found that it lets me aleep better
(and longer) My pulmonologit says that as long as we con nmaintqain between
88 - 92 (or higher) on the oximeter it's golden. I had been dipping into
the high 50s.

Only bad thing is I tripped over my tail (O2 line) and when both my
brother and my roomie couldn't get me up they call 9-1-1 who came, got
me vertical, then into a chair with a choice. Promise to go to Express
Care and get bandaged poroperly in the morning or they would throw me
in their bus and take me to the E.R.

I took the first option. Now all I gotta do is heal up. Too baD I can't
blame booze - but I've not had a drop in over 10 years.

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

Title: Green Ambulance
Categories: Booze, Citrus
Yield: 1 shooter

2/3 oz Vodka
1/3 oz Lime cordial

Fill the shot glass 2/3 w/vodka and 1/3 w/childrens
style "cool lime" (Rose's) cordial.

Serve.

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

Uncle Dirty Dave's Archives

MMMMM

... O, what may man within him hide, though angel on the outward side.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Sean Dennis <=-

Hopefully you won't have to wait very long for it. Enjoying biting into food otherwise?

I haven't worn them in a week. Hoping to do so next week.

Title: Greek Lemon Baste for Chicken

Looks good. We usually do a simple marinade of salt, poultry seasoning, egg, oil and vinegar. Then the chicken is grilled, brushing more of the marinade on while it is cooking.

I thought you'd like that. I like marinaded meats; those are easier for me
to eat.

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

Title: Braised Chicken with Bacon (Clay Pot)
Categories: Ceideburg, Chicken
Yield: 4 Servings

5 lb Chicken
4 Strips bacon
1 Onion, finely chopped
1 Clove garlic, finely chopped
1 c Chicken broth
1/2 ts Salt
Freshly ground black pepper
1 Tb. cornstarch dissolved in
2 Tb. cold water
2 Tb. finely chopped parsley
-or chives

Last weekend I finally managed to find good romertopf. A big one++
big enough for a small turkey! And am I glad. This is a neat way to
cook. I fixed the following recipe and it came out great. I fudged
it a bit++added a couple of quartered taters, three cut up carrots
and a couple of cut up celery stalks. Everything came out cooked to
perfection.

After getting it, I went to the bookshelf and rummaged around for
possible recipes and came across a book I'd forgotten I even had.
These recipes are from it. This recipe is the only one I've actually
fixed, but if the rest are as good, I'll be impressed. I had
expected the chicken to have a soft, steamed skin, but the parts that
were above the liquid were nicely browned.

Here are some chicken ones, one for osso bucco and one for a New
England boiled dinner that looks outrageous.

In the book, Chalmers says that nearly any recipe can be adapted to
the clay pot cookers by adding a hundred degrees to the listed
temperature and adding half an hour to the cooking time.

Soak the clay pot in cold water for 10 minutes. Truss the chicken
securely and sit it in the pot, breast side up. Cut the bacon into
small pieces and fry until crisp. Drain the bacon and scatter it
over the chicken breast. Add the onion, garlic, chicken broth, salt
and pepper.

Cover the pot and place it in a cold oven. Adjust the heat to 450F
and cook for 1 1/2 hours.

Drain the juices into a small saucepan. Bring to boiling point and
stir in the cornstarch dissolved in cold water. Add the chives or
parsley to the sauce and pour it over the chicken. The chicken will
be so utterly tender you will not have any difficulty carving it
right out of the pot. Serve with rice or noodles and a tomato salad.

Serves 4 and 2 children

From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro
N.C., 1974.

Posted by Stephen Ceideberg; November 9 1992.

MMMMM

-- Sean

... Anything can be made to work if you fiddle with it long enough.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,

Hopefully you won't have to wait very long for it. Enjoying biting into food otherwise?

I haven't worn them in a week. Hoping to do so next week.

Keep us posted.

Title: Greek Lemon Baste for Chicken

Looks good. We usually do a simple marinade of salt, poultry seasoning, egg, oil and vinegar. Then the chicken is grilled, brushing more of the marinade on while it is cooking.

I thought you'd like that. I like marinaded meats; those are easier
for me to eat.

OK, the marinade is based on one from a restaurant in Oneonta, NY.
Chicken marinaded in this, then grilled over charcoal is their
specialty. When my dad was in a nursing home in Oneonta, we would visit
him and try to get a meal at the restaurant. In 2015 Nancy hosted a
Cooking echo get together at her cabin on Boyd Pond in the Adirondacks;
we bought a bottle of the marinade and pitted it against the home made
knock off. The home made won, hands down. (G)

My mom used to, during the summer, get chicken marinading in open pans,
early in the day. Dad would grill it for supper, occaisionally brushing
more marinade on it, then bring it in, in the pans that still had
marinade in them. The marinade would then be poured into a jar, put into
the fridge and reused, weekly, replenishing as needed, for most all of
the summer. It's a wonder we never came down with food poisoning!

BROOKS MARINADE (KNOCK OFF)

1 egg
1 1/2 tsp poultry seasoning
2 tbsp salt
1/2 c vinegar
1 c oil

Combine, marinade chicken in it, grill over charcoal. I sometimes reuse
the marinade once, but no more than that. It may sound like a lot of
salt but there is no "salty" taste. The restaurant is well known in the
area; they also do fund raiser bbqs for fire departments and such like.


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


... It works! Now, if only I could remember what I did.

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

Re: Sauces
By: Ruth Haffly to Sean Dennis on Mon Feb 17 2025 14:55:20

BROOKS MARINADE (KNOCK OFF)

Here's that same recipe busted for MM.

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

Title: Brooks Marinade (Knock Off)
Categories: Copycat, Marinades
Yield: 1 Batch

1 Egg
1 1/2 ts Poultry seasoning
2 tb Salt
1/2 c Vinegar
1 c Oil

Combine, marinade chicken in it, grill over charcoal. I sometimes
reuse the marinade once, but no more than that. It may sound like a
lot of salt but there is no "salty" taste. The restaurant is well
known in the area; they also do fund raiser BBQs for fire departments
and such like.

Recipe by Ruth Haffly

MMMMM
--- SBBSecho 3.23-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Ben Collver wrote in a message to Ruth Haffly:

The other day i got a pair of disposable aluminum bundt cake pans at
the Dollar Tree and they fit perfectly on top of each other in the crockpot. Today i plan to try my hand at making cornbread in the
crockpot. I plan to put foil on top of the pans, and put wooden
chopsticks in between to support the top pan.

Let us know how this turns out? My oven is a bit wonky and I've been getting the cornbread either well done or very well done. It goes from raw to over cooked in under a second somehow.

My crockpot works perfectly. :)

Shawn
... I'd give my right arm to be ambidextrous.
--- timEd 1.10.y2k+
* Origin: Dirty ole' Town (1:229/452)

Ruth Haffly wrote to Ben Collver <=-

We're getting a gentle snow fall--started about 10:30 this morning and probably have somewhere +/- 1/4" so far. It's supposed to keep going
thru tomorrow; we went out yesterday to do some stocking up. Should the power go off, we'll move into the camper and use propane for heat/cook/other power needs.

Weather been wierd all winter. Mid-Illinois was in "beach wear" territory mostly until New Year's. Currently we're coming out of a deep freeze and
low 60s are forecast for next week. Go Figger.

What climate Change?

Referring back to a previoud post .....

Some think this is a copy cat of a copy cat. But Steak & Shake 5 Ways
is enought different to be a separate dish/category.

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

Title: Steak & Shake 5 Way Chilli
Categories: Beef, Chilies, Beans, Herbs, Cheese
Yield: 8 Servings

MMMMM---------------------------CHILLI--------------------------------
2 lb Coarse ground chuck (80/20)
1 1/2 c Onion; diced
1 ts Celery salt
32 oz Tomato sauce
1 c Water
28 oz Pinto or Chilli beans
2 ts Garlic powder
1 1/2 ts Garlic salt
2 tb + 1 ts chilli spice mix
1/2 ts (ea) salt & pepper
16 oz Tomato paste

MMMMM-----------------------5-WAY ADD ONS----------------------------
1 lb (dry weight) spaghetti
1 md Onion; diced
12 oz Co-Jack (Monterey Jack &
- Colby cheese blend)
2 tb Heinz Chili Sauce

Please note the onions that are cooked in the chilli are
optional. You can leave them out. I personally love
onions when cooked in the chilli. Steak N Shake does not
add onions to cooked chilli. Chopped onions are served on
top of the chilli.

In a skillet on medium-low heat saute ground beef and
onions. When the beef has been cooked, drain all grease
and place in a medium-large saucepan. Add celery salt,
tomato sauce, beans, garlic powder, garlic salt, chilli
spice, pepper, water, and salt, mix all ingredients.

On low heat place a lid on the saucepan and simmer for
one hour, stirring frequently. After the chilli has been
cooking for an hour add tomato paste and stir well.
Place lid on the pan and simmer an additional half-hour.
Prepare spaghetti as directed and drain.

TO ASSEMBLE: For individual serving: In a shallow bowl
or plate place: Generous helpings of spaghetti 3/4 cup
chilli 2 tablespoon Chili Sauce, Chopped Onions (to taste)
1/2 cup Shredded Monterey Jack and Colby Cheese Mix Top
with additional onions to your taste.

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

Uncle Dirty Dave's Archives

MMMMM

... Mom says I was a gifted child; she certainly wouldn't have paid for me
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Re: Sauces
By: Shawn Highfield to Ben Collver on Fri Feb 21 2025 16:55:14

Let us know how this turns out? My oven is a bit wonky and I've been getting the cornbread either well done or very well done. It goes from raw to over cooked in under a second somehow.
My crockpot works perfectly. :)

I made the crockpot cornbread yesterday, adding a can of creamed corn to
the recipe. Unfortunately, i put too much water in the crockpot. The top layer turned out fine, but the bottom layer was so soggy i put it in the compost. The water level rises quite a bit when i put the pans in.

I plan to try again. Next time i will reduce the amount of milk to adjust
for the liquid in the creamed corn, and i will reduce the amount of water
in the crockpot to avoid flooding the bottom layer.

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

Title: Yogurt Cheese Pie
Categories: Pies
Yield: 1 Pie

1 Graham cracker crust
1 1/2 c Cream cheese; softened
1 1/2 c Plain yogurt
1/2 c Honey
2 ts Vanilla extract
Sliced almonds, fresh
- berries, peaches, or
- other fruit; for garnish
- (optional)

This is a quick and wonderful pie to prepare, but you have to wait at
least 4 hours before you get to eat it!

Bake graham cracker crust for 10 minutes at 325?F. Cool.

Mix cream cheese, yogurt, honey, and vanilla with electric mixer until
smooth. Pour into cooled crust. Bake for 10 minutes at 325?F until
somewhat set; it will set more when cooled. Let set 4 to 6 hours in
refrigerator before serving. Garnish with sliced almonds or fruit
slices, strawberries, kiwi fruit, cherries, peaches, or blueberries,
if desired.

Recipe by Horn of the Moon Cookbook by Ginny Callan

MMMMM
--- SBBSecho 3.23-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Ben,

We're getting a gentle snow fall--started about 10:30 this morning and probably have somewhere +/- 1/4" so far. It's supposed to keep going
thru tomorrow; we went out yesterday to do some stocking up. Should the power go off, we'll move into the camper and use propane for heat/cook/other power needs.

That sounds almost idyllic, being prepared and having a backup plan to
be warm, toasty, and well fed.

We ended up with about 3.25" of snow. Thankfully our power stayed on,
but we did have the contingency plan. The camper stove (propane) has a
small oven, and 3 burners, plus we've other propane grills we could have
used, had it been neccessary.

The other day i got a pair of disposable aluminum bundt cake pans at
the Dollar Tree and they fit perfectly on top of each other in the crockpot. Today i plan to try my hand at making cornbread in the
crockpot. I plan to put foil on top of the pans, and put wooden chopsticks in between to support the top pan.

Sounds like a winner to me.

Happy camping!

Thanks, we're not planning any trips until spring, may do a short, local
one in April just to get away for a few days. Got a longer one coming up
later tho, to see Steve's family, attend an RV/radio net rally and then
go out west to see our daughters and their families.

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


... I hit my CTRL key, but I'm STILL not in control

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

Hi Ben,
On <Sun, 22 Feb 25>, you wrote me:

I made the crockpot cornbread yesterday, adding a can of creamed corn
to the recipe. Unfortunately, i put too much water in the crockpot.

Darnit.

The top layer turned out fine, but the bottom layer was so soggy i compost. The water level rises quite a bit when i put the pans in.

At least the top layer was okay. It just seemed like such a time saver
when you posted the recipe.

I plan to try again. Next time i will reduce the amount of milk to
adjust for the liquid in the creamed corn, and i will reduce the
in the crockpot to avoid flooding the bottom layer.

If you end up "perfecting" it please re-post? I can't play with that
recipe as Andrea doesn't like when I have to throw anything away. Before
we met she went through a period of food insecurity that you just don't
get over.

Shawn

... I'm sorry. You have been temporarily disconnected!


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

Ruth Haffly wrote to Dave Drum <=-

We're getting a gentle snow fall--started about 10:30 this morning and probably have somewhere +/- 1/4" so far. It's supposed to keep going
thru tomorrow; we went out yesterday to do some stocking up. Should the power go off, we'll move into the camper and use propane for heat/cook/other power needs.

Weather been wierd all winter. Mid-Illinois was in "beach wear"
territory mostly until New Year's. Currently we're coming out of a
deep freeze and low 60s are forecast for next week. Go Figger.

See my previous post to you about the weather we had this past week.
(G)

What climate Change?

So much for global warming. (G)

That's a whole 'nother discussion that probably has no place here. I'm convinced that we have altered our climate and am glad I'll be shuffled
off of this mortal coil before I roast.

I s'pose that makes me "woke". Can't understand how knowing/understanding
stuff (being "woke") is subjected to the use of "woke" as a pejorative.

See tagline

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

Title: Cold Weather Braised Beef
Categories: Beef, Mushrooms, Vegetables, Wine
Yield: 8 servings

3 tb Butter
1 lb Sliced fresh mushrooms
3 md Onions; halved, thin sliced
2 cl Garlic; minced
2 lb Boneless chuck roast; in 1"
- cubes
2 1/2 c Water; divided
2 c Beef broth
1/2 c Dry red wine
3 tb Reduced-sodium soy sauce
3 tb Cornstarch
1/2 ts Salt
1/2 ts Coarse ground pepper
Hot cooked mashed potatoes
- or noodles

Set oven @ 325oF/165oC.

In a large skillet, melt butter over medium heat. Add
mushrooms and onions; cook and stir until softened, 5-7
minutes. Add garlic; cook and stir 1 minute longer.
Spoon mixture into a greased 13x9-in. baking dish,
leaving drippings in skillet.

In the same skillet over medium heat, brown beef in
batches, adding more butter if necessary. Spoon browned
beef over mushroom mixture in baking dish.

Add 2 cups water, broth, wine and soy sauce to skillet;
increase heat to medium-high. Cook 1 minute, stirring to
loosen browned bits from pan. In a small bowl, mix
cornstarch and remaining 1/2 cup water until smooth.
Gradually whisk into broth mixture. Bring to a boil,
stirring constantly; cook and stir until slightly
thickened, 1-2 minutes. Stir in salt and pepper. Pour
over beef in baking dish.

Cover and bake until beef is almost tender, 2 hours.
Uncover and bake until beef is tender, 30-35 minutes.
Serve over mashed potatoes or noodles.

Vicki Christiansen, Elkhorn, Wisconsin

Makes: 8 servings

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

Uncle Dirty Dave's Archives

MMMMM

... Climate: what we expect. Weather: what we get.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Dave Drum wrote to Ruth Haffly <=-

Weather been wierd all winter. Mid-Illinois was in "beach wear"
territory mostly until New Year's. Currently we're coming out of a deep freeze and low 60s are forecast for next week. Go Figger.

Same here. I'm glad because I can get out on the sidewalks with my scooter
and not worry about black ice.

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

Title: Pork Chop Bake
Categories: Main dish, Appetizers, Pork, Seandennis
Yield: 6 Servings

1 Bag (20 oz) refrigerated
Cooked shredded hash brown
Potatoes
1 Can (11 oz) condensed
Cheddar cheese soup
1/2 c Sour cream
1/2 c Milk
3 c Chopped fresh broccoli
Florets
1 Medium onion, chopped (1/2
Cup)
1 T Olive or vegetable oil
6 Bone-in pork chops (1/2 inch
Thick)
1/2 t Salt
1/4 t Pepper

Heat oven to 350F. In large bowl, mix potatoes, soup, sour cream,
milk, broccoli and onion. Spoon mixture into ungreased 13x9-inch
(3-quart) glass baking dish. Cover with foil; bake 30 minutes.

Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add 3
of the pork chops; sprinkle with half of the salt and pepper. Cook 3
to 5 minutes on each side or until pork is browned. Repeat with
remaining pork chops, salt and pepper.

Remove foil from baking dish. Place pork chops evenly on top of
potatoes, overlapping slightly. Bake 25 to 35 minutes longer or until
edges are bubbly and pork is no longer pink in center.

Tips: Skip the pork chops and this casserole becomes a tasty side
dish. Next time, try substituting 6 boneless skinless chicken breasts
for the pork chops.

From:
http://www.tablespoon.com/mobile/recipes/pork-chop-bake-recipe/1/

MM'd by Sean Dennis on 17 May 2011.

MMMMM

-- Sean

... Retirement is the time where there is plenty of it or not enough.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

Weather been wierd all winter. Mid-Illinois was in "beach wear"
territory mostly until New Year's. Currently we're coming out of a
deep freeze and low 60s are forecast for next week. Go Figger.

Same here. I'm glad because I can get out on the sidewalks with my scooter and not worry about black ice.

Ice is ice. And it's all slicker than snot on a doorknob.

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

Title: Pork Chop Bake
Categories: Main dish, Appetizers, Pork, Seandennis
Yield: 6 Servings

Grabbed. I'm going to make this with chicken thighs (Just scored a 10#
bag @ 99c/lb)

Tips: Skip the pork chops and this casserole becomes a tasty side
dish. Next time, try substituting 6 boneless skinless chicken breasts
for the pork chops.

... Retirement is the time where there is plenty of it or not enough.

Stolen also. Bv)=

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

Title: Swiss Chicken Casserole (Crock Pot)
Categories: Poultry, Cheese, Soups, Dairy
Yield: 6 Servings

3 lb Boned, skinned chicken;
- breasts or thighs
6 sl Emmenthal (Swiss) cheese
Mrs Dash seasoning salt
10 3/4 oz Can cream of mushroom soup
4 oz Can mushroom stems & pieces;
- drained (opt)
1/4 c Milk or Half & Half
12 oz Seasoned stuffing mix; (2-6
- ounce boxes)
1 c Butter; melted

Spray crock pot with non stick cooking spray.

Arrange the chicken in crock pot.

Sprinkle with seasoning salt.

Top each piece of chicken with a cheese slice.

Layer if necessary.

Combine soup and milk (and mushrooms if using)
and stir well.

Spoon over mixture over chicken and cheese.

Mix butter with stuffing mix.

Sprinkle chicken with stuffing mix.

Cover and cook on low for 8-10 hours or on high for 4-6
hours.

UDD NOTES: Made this with thighs. Doubled up on the
stuffing and increased the butter as indicated in the
*current* ingredient listing. Green beans w/onions and
bacon make a great side dish with this.

Yield: 6 servings

Dawn's note: "Shared with me by a coworker. Another fix
it and forget it recipe."

Recipe from: http://www.food.com

Uncle Dirty Dave's Kitchen

MMMMM

... 16.5% of all stats have an extra decimal to appear more accurate.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

What climate Change?

So much for global warming. (G)

That's a whole 'nother discussion that probably has no place here. I'm convinced that we have altered our climate and am glad I'll be
shuffled off of this mortal coil before I roast.

I s'pose that makes me "woke". Can't understand how
knowing/understanding stuff (being "woke") is subjected to the use of "woke" as a pejorative.

We're not "woke" either, except after falling asleep. (G)

See tagline

I did, too many people don't know the difference, even with that.

Title: Cold Weather Braised Beef
Categories: Beef, Mushrooms, Vegetables, Wine
Yield: 8 servings

Now that does look good! We've got some (previously smoked) ribs in the
sous vide warming up for supper. Sides will be cole slaw (trying it made
with red cabbage) and baked potato, white for me, sweet for Steve.

---
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 <=-

What climate Change?

So much for global warming. (G)

That's a whole 'nother discussion that probably has no place here.
I'm convinced that we have altered our climate and am glad I'll
be shuffled off of this mortal coil before I roast.

I s'pose that makes me "woke". Can't understand how
knowing/understanding stuff (being "woke") is subjected to the use of "woke" as a pejorative.

We're not "woke" either, except after falling asleep. (G)

See tagline

I did, too many people don't know the difference, even with that.

The use of "woke" as a pejorative is a typical propaganda trick used
by both the ins and the outs. Personally I always thought being woke
to what's going on was a good thing - even if not healthy for your
future freedoms.

Title: Cold Weather Braised Beef
Categories: Beef, Mushrooms, Vegetables, Wine
Yield: 8 servings

Now that does look good! We've got some (previously smoked) ribs in the sous vide warming up for supper. Sides will be cole slaw (trying it
made with red cabbage) and baked potato, white for me, sweet for Steve.

I've got a half dozen of these in the freezer. Made a double batch and
Dennis and I each had one as supper then sucky-bagged and froze the rest.
Just heat them ib the nuker like a Banquet Pot Pie.

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

Title: Mini Cottage Pies w/Cheesy Potato Topping *
Categories: Beef, Potatoes, Cheese, Vegetables, Herbs
Yield: 4 servings

MMMMM-------------------CHEESY POTATO TOPPING------------------------
2 lg Potatoes; peeled, in chunks
1/2 c Grated tasty cheese
1/3 c Warm milk
20 g (1/12 ts) butter

MMMMM--------------------MINI SHEPHERD'S PIES-------------------------
1 tb Olive oil
1 lg Onion; fine chopped
1 Carrot; fine chopped
2 cl Garlic; crushed
300 g (10 oz) beef mince
150 g (5 oz) mushrooms; thin
- sliced
400 g (14 oz) can diced tomatoes
1 c Beef stock
1 tb Worcestershire sauce
1/2 c Frozen peas
1 tb Chopped parsley
2 ts Fine chopped rosemary; to
- serve

Heat oil in a large frying pan on high. Saute onion,
carrot and garlic for 3-4 minutes until tender.

Add beef mince and cook for 4-5 minutes, breaking up the
lumps with the back of a spoon as it browns. Add
mushroom and cook, stirring for 1 minute.

Stir in tomatoes, stock and worcestershire sauce. Bring
to the boil, then simmer on low for 15-20 minutes.
Season to taste.

Meanwhile, to make cheesy potato topping, place potato
in a saucepan and cover with water. Bring to the boil,
covered. Partially remove lid and cook for 10-15 minutes
until very tender. Drain well. Return to pan. Add
cheese, milk and butter. Mash until smooth. Season to
taste.

Set oven @ hot, 200ºC/400ºF. Place 4 x 1-cup ramekins on
a baking tray. Stir peas, parsley and rosemary into
mince mixture. Divide between ramekins.

Top mince mixture with potato mixture. Bake for 20-25
minutes until golden. Serve with salad.

* I have changed the name of the recipe from Shepherd's
pies to Cottage Pies. Shepherd's Pies properly have lamb
or mutton as the meat. Cottage Pies use beef. UDD

RECIPE FROM: https://www.womensweeklyfood.com.au

Uncle Dirty Dave's Kitchen

MMMMM

... You cannot have a felony without an 'ELON'
=== MultiMail/Win v0.52
--- SBBSecho 3.23-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Dave,

Title: Cold Weather Braised Beef
Categories: Beef, Mushrooms, Vegetables, Wine
Yield: 8 servings

Now that does look good! We've got some (previously smoked) ribs in the sous vide warming up for supper. Sides will be cole slaw (trying it
made with red cabbage) and baked potato, white for me, sweet for Steve.

I've got a half dozen of these in the freezer. Made a double batch and Dennis and I each had one as supper then sucky-bagged and froze the
rest. Just heat them ib the nuker like a Banquet Pot Pie.

Easy to do meals after the initial work is done. (G)

---
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)

Re: Sauces
By: Shawn Highfield to Ben Collver on Fri Feb 21 2025 16:55:14

Let us know how this turns out? My oven is a bit wonky and I've been getting the cornbread either well done or very well done. It goes from raw to over cooked in under a second somehow.
My crockpot works perfectly. :)

I tried again yesterday and my second batch of cornbread turned out perfect. The only thing is that this 1975 recipe calls for so much wheat flour and butter that to me the result tastes more like biscuits than cornbread. It
went very well with a batch of vegetable soup. Here is my adapted recipe.

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

Title: Crockpot Cornbread
Categories: Breads, Crockpot
Yield: 6 Servings

1 c Water
1 1/4 c All-purpose flour
3/4 c Yellow corn meal
14 3/4 oz Can creamed corn
4 1/2 ts Baking powder
1 ts Salt
1 Egg; slightly beaten
1/2 c Milk
1/3 c Butter; melted -OR-
1/3 c Vegetable oil

Place 1 cup of water in the crockpot and turn on HIGH. Grease two
disposable aluminum tube pans, 8" by 2-1/4" deep. Shorten a pair
of disposable bamboo chopsticks to just under 8".

In a medium bowl, sift together the flour, corn meal, baking
powder, and salt. Make a well in the center. Turn the egg, milk,
and melted butter or oil into the well and beat into the dry
mixture until just moistened. Turn into two tube pans and cover
with foil.

Place first tube pan directly into crockpot. Top with chopsticks as
far toward the outside of the crockpot as possible. Place second
tube pan on top of the chopsticks. Cover the cooker and cook for
3 to 4 hours.

Recipe by Clear & Simple Crockery Cooking by Jacqueline Heriteau,
Grosset & Dunlap, NY, (C)1975

Adapted from: <gopher://tilde.pink/1/~bencollver/recipes/
baked-goods/breads/cornbreads/recipe81.txt>

-----
--- SBBSecho 3.23-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hello Ben!

28 Feb 25 11:47, you wrote to me:

I tried again yesterday and my second batch of cornbread turned out perfect. The only thing is that this 1975 recipe calls for so much
wheat flour and butter that to me the result tastes more like biscuits than cornbread. It went very well with a batch of vegetable soup.
Here is my adapted recipe.

I've saved it over top of the original. I might cut the flour down
even more as the GF flour we use it too expensive to waste. :)

Shawn

---
* Origin: Deep in the Dirty Shwa (1:229/452)

Re: Sauces
By: Shawn Highfield to Ben Collver on Sat Mar 01 2025 08:31:24

Hi Shawn,

I've saved it over top of the original. I might cut the flour down
even more as the GF flour we use it too expensive to waste. :)

Yesterday i made my favorite cornbread recipe, except in the crockpot
instead of the oven. I also doctored it up with cheddar and chiles and
it turned out very well. I think i am ready to graduate to the other
crockpot bread recipes. Here's a recipe for what i made yesterday.

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

Title: Crockpot Buttermilk Corn Bread
Categories: Cornbread, Crockpot
Yield: 4 Servings

2 c Corn flour or meal
2 c Buttermilk
3 Eggs
2 tb Butter; melted
1 ts Baking soda
1 ts Salt
7 oz Can fire roasted diced chiles
1/4 c Cheddar cheese; grated

Place 1 cup of water in the crockpot and turn on HIGH. Grease two
disposable aluminum tube pans, 8" by 2-1/4" deep. Shorten a pair
of disposable bamboo chopsticks to just under 8".

In a large bowl, sift together corn flour or meal, baking soda, and
salt. In a medium bowl, beat eggs until pale yellow. Mix in butter,
buttermilk, grated cheese, and chiles. Mix egg mixture into corn
flour mixture until just moistened. Turn into two tube pans and
cover with foil. Cut an X in the center and fold foil into hole.
Fold foil over outside edge to seal.

Place first tube pan directly into crockpot. Top with chopsticks as
far toward the outside of the crockpot as possible. Place second
tube pan on top of the chopsticks. Cover the cooker and cook for
3 to 4 hours. Remove tube pans from crockpot, uncover, and cool
for 15 minutes. Then run a knife around the outside and inside
edges and turn out cornbread onto a plate.

Note: If you make it with baking powder, it will not rise properly.

Recipe by Ben Collver

Adapted from recipe by Alex Rast.

<gopher://tilde.pink/0/~bencollver/recipes/utf8/
baked-goods/breads/cornbreads/recipe81.txt>

MMMMM
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