Janis Kracht wrote to Dave Drum <=-

I hope all is going well for you and your family... I've been trying to
catch up here, and I am getting there (slowly (grin)). Some of you
folks like yourself and Steve, and Dale and Dave may remember Sophie
and Indy, my two dogs...Indy died several years ago, and poor Sophie
(the smaller one) is now suffering from liver and thyroid failure...
we're counting the days for the poor girl and trying to be optimistic.

Welcome back. Someone said you had re-fired your BBS.

Oh sure, I only left fidonet for about 2 months, then called my NC to
get my node numbers back in the nodelist :)

I'll have to fire up HyperTerm and log-on.

I remember them.

They were quite the barkers when people arrived for the Picnic that
year :)

Automatic door bells that don't require wiring nor batteries. Bv)=

The three living here are much the same,

Dogs (and cats) are relatively short lived compared to
their humans.

Yes, that's sad but true...

There are currently three pooches at my joint. The oldest,
Jasper is a pit-bull mix and is 12 years old. Eva is a Heinz of uncertain age and is a resuce ... my house-mate's son took her away from an abusive owner after offering to treat him the same way he'd been treating Eva.
And the third is a blue-tick beagle with the most annoying bark/bay.

We're thinking of getting a shepherd... hope it works out.

What flavour of shepherd? The "usual" German shepherd? Or an Australian shepherd? Or my favourite a Pyrenean Shepherd.

If I ever get a pooch of my own it will likely be a full sized standard
poodle without the frou-frou hair-do. They are very intelligent, friendly
(if they know you) and territorial (good guard dogs).

Basicallly we're pooch-sitting ... but Jasper and Eva seem to have
adopted me. Isobel remains aloof - which is fine with me since she's a
PITA. When Stephan manages to re-locate I'm going to miss those two big dogs. Izzy, not so much.

Understand :)

At root I am mostly a cat person. But, I've got leather living room
furniture which I don't want used as impromptu scratching posts.

Here is a weird but interesing switch on Lasagne we all liked (as weird
as it sounds (grin). I was doubtful about steaming the lasagna sheets,
but it worked really well :)

From the Food Network:

Sunny's Easy Tomato and Basil Lasagna Roll-Ups
==============================================

Another take on the same subject:

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

Title: Cajun Shrimp Lasagna Roll-Ups
Categories: Seafood, Vegetables, Pasta, Dairy, Cheese
Yield: 6 servings

1 1/4 lb Uncooked U-40 shrimp;
Peeled, deveined
1 md Onion; chopped
2 tb Olive oil
4 md Tomatoes; seeded, chopped
2 tb Cajun seasoning
3 cl Garlic; minced
1/4 c Butter; cubed
1/4 c A-P flour
2 c Whole milk
1 1/2 c Shredded cheddar cheese
1 c Diced, fully cooked,
- andouille sausage
12 Lasagna noodles; cooked,
- drained
4 oz Pepper jack cheese;
- shredded
1 ts Paprika

That looks really good :) I think I'll try it tomorrow.

Course Dessert
Difficulty Medium
Browse Category Dessert
Duration 55 Minutes
Cooking Technique Pressure Cook
Main Ingredient Baking Powder, Butter, Confectionery Sugar,
Flour, Lemon Juice, Sugar
Keyword Cake Pan
Home Category Dessert
Cook Time 40 Minutes
Servings
6 Servings
INGREDIENTS
For preparation:
½ cup (100 g) butter
1 cup (175 g) sugar
2 eggs

Does that guy have a name? It looks good but Meal Master expects the
title line to have something in it. Bv)=

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

Title: Instant Pot German Chocolate Bundt Cake
Categories: Cakes, Chocolate, Desserts, Dairy
Yield: 8 servings

MMMMM------------------------CAKE BATTER-----------------------------
1 2/3 c Devils food cake mix
2 oz Quick chocolate pudding mix
2 tb Cocoa powder
1/4 c Sugar
6 tb Oil
6 tb Water
2 Eggs
1/2 c Sour cream
1 ts Chocolate or vanilla
- extract

MMMMM-------------------COCONUT-PECAN TOPPING------------------------
5 tb Heavy cream or half & half
1 Egg yolk
1 ts Vanilla
6 tb White sugar
3 tb Butter
3/4 c Shredded coconut
6 tb Chopped pecans

MMMMM---------------------CHOCOLATE FROSTING--------------------------
4 oz Cream cheese
2 tb Butter
1 c Powdered sugar
1/4 c Cocoa powder
1/2 ts Vanilla
pn Salt

Pour 1 1/2 cups water into the bottom of your Instant
Pot. Prepare a half size 6 cup bundt cake pan* by
spraying it well with non-stick cooking spray.

PREPARE CAKE: Add the oil, 6 Tbsp water, eggs, sour
cream and chocolate extract into a medium size bowl and
mix until blended well. Add in the cake mix, pudding
mix, cocoa powder and sugar. Mix for about 2 minutes on
medium speed or until blended well. Turn beater on high
for about 1 minute. Pour the cake batter into the
prepare bundt cake pan and cover it with foil. Place the
pan on top of a trivet and then lower the pan into the
Instant Pot. Cover the Instant Pot and secure the lid.
Make sure the valve is set to sealing. Set the
manual/pressure cook button to 32 minutes. When the time
is up let the pot sit there for 10 minutes and then move
the valve to venting. Remove the lid. Remove the cake
pan from the Instant Pot. Remove the foil and place a
plate on top of the cake pan. Invert the plate and the
cake pan so that the cake comes out on top of the plate.

PREPARE PECAN COCONUT TOPPING: Dump the water out of the
bottom of the Instant Pot and wipe it out. Then add the
cream, egg yolks, and vanilla into the Instant Pot and
whisk. Turn the Instant Pot to the saute setting. Whisk
in the sugar and butter and cook 5 minutes until mixture
is thickened and starts to turn a golden color. Remove
Instant Pot insert from the heat and then stir in the
coconut and nuts. Set aside.

PREPARE THE CHOCOLATE FROSTING: Beat cream cheese and
butter in a large mixing bowl until smooth. Add powdered
sugar and cocoa powder and beat on low until smooth. Add
vanilla and pinch of salt. Whisk until smooth and
creamy.

TOP AND FROST THE CAKE: Use a spoon to scoop the pecan
topping over the top of the cake. Then frost the cake
with the chocolate frosting. I slathered the chocolate
frosting over the entire cake but you could also get
fancy with a pastry bag. Eat and enjoy!

RECIPE FROM: https://www.365daysofcrockpot.com

Uncle Dirty Dave's Archives

MMMMM

... The Little Mermaid wears seashells, A & B shells are too small.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Janis Kracht wrote to Dave Drum <=-

Oh sure, I only left fidonet for about 2 months, then called my NC to
get my node numbers back in the nodelist :)

I'll have to fire up HyperTerm and log-on.

That sounds great, Dave :)

What port is the BBS on. I'm not hooking up - getting bounced right away.
I'm assuming it's the port #.

8<----- SNIP ----->B

I know a number of people get pit-bulls but I've always been wary of
them in terms of owning one.

Jasper is a sweet--heart. I think the "mean" pit bulls that have given
the breed a scary rephewtation were trained that way. Jasper is very territorial and protective of his humans, though.

We're thinking of getting a shepherd... hope it works out.

What flavour of shepherd? The "usual" German shepherd? Or an Australian shepherd? Or my favourite a Pyrenean Shepherd.

She is a Central Asian shepherd-mix.. Her ears and tail look like that breed - her coloring is very much like a standard shepherd :)

Hokay. Never met an Asian Shepherd that I know of.

If I ever get a pooch of my own it will likely be a full sized standard poodle without the frou-frou hair-do. They are very intelligent, friendly (if they know you) and territorial (good guard dogs).

Yes, I knew of a family who owned one, I was surprised at it's size and that they were using that dog as a "guard dog" :) :) [...]

I met my first one (unclipped) who was the guard dog for a hooker who frequented the place I was tending bar. She said Joe protected her from
pushy pimps and rowdy customers. He was always calm and well mannered
in the bar, though.

At root I am mostly a cat person. But, I've got leather living room furniture which I don't want used as impromptu scratching posts.

Yeah, I'd be upset if my cat did that (grin). Our two cats are gonna
have to get used to our new dog, but if they have to escape they can always go in the basement :)

I had a cat (inherited when my mother passed) who helped her Airedale
with herding her litter of who knows what mix puppies. I had thought
she was out of heat when I let het out then let her stay out and one
of the neighbourhood mongrels jumped the fence. Bv)=

Does that guy have a name? It looks good but Meal Master expects the
title line to have something in it. Bv)=

Sure, sorry about that. "Pressure Cooker Lemon Cake"
==========

Fair enuff.

From nytimes cooking:

Baked Chicken With Hibiscus Barbecue Sauce ==========================================

Got that in my Meal muncher already. Ms Peartree does good recipes.

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

Title: Hibiscus-Spiraled Ginger Cookies
Categories: Cookies, Snacks, Herbs, Citrus
Yield: 24 servings

1 c (230 g) unsalted butter;
- room temp
3/4 c (165 g) granulated sugar
2 lg Eggs
2 1/2 c (360 g) A-P flour
1 ts Kosher salt
1 ts Ground ginger
2 tb (28 g) fine chopped candied
- ginger
3 tb Turbinado sugar
2 tb (18 g) fine ground dried
- hibiscus
1 tb Fresh orange zest
2 tb Dried edible flower petals;
- such as rose (opt)

In the bowl of a stand mixer fitted with the paddle
attachment, combine the butter and sugar. Beat on medium
until light and fluffy, scraping down the sides of the
bowl as needed, about 5 minutes. Add 1 egg and mix until
just combined. Scrape down the sides of the bowl.

In a separate bowl, combine the flour, candied ginger,
salt and ground ginger, and whisk together. Turn the
mixer off, add flour mix to the butter all at once and
scrape the bottom and sides of the bowl. Turn the mixer
speed to low and beat until flour is fully incorporated,
scraping the bowl again if needed, about 30 seconds.
Wrap the dough in plastic wrap, pressing down to form a
flat square. Refrigerate the dough until firm, about 30
minutes.

In a small bowl, combine the turbinado sugar, hibiscus,
edible flowers (if using) and orange zest.

Roll the dough between two sheets of parchment paper
into a 10-by-13-inch rectangle. Peel off the top sheet
of parchment paper. Beat the remaining egg with 1
tablespoon of water in a small bowl, and brush the
surface of the dough with the egg mixture. Sprinkle the
hibiscus mixture over the dough, leaving a ½-inch border
along one of the long edges. Press down lightly on the
sugar to make sure it adheres to the dough. Turn the
dough so that the coated long end is closest to you and,
starting from that end, roll the dough into a tight log.
Use the bottom sheet of parchment to help lift and roll
the dough. Slice the log in equal halves, and wrap each
half with 1 sheet of parchment. Refrigerate until the
dough is firm enough to slice, at least 1 hour and up to
3 days.

Set the oven @ 350ºF/175ºC.

Line a sheet pan with parchment paper. Slice each log
into 1/2" rounds. Lay the rounds on the prepared baking
sheet, spacing at least 1/2" apart.

Bake until the cookies are golden at the bottom edges,
rotating once halfway through baking, about 22 minutes.
Move the cookies to a wire rack to cool completely.
Store the cookies at room temperature in an airtight
container for up to 3 days. The baked cookies can also
be stored frozen in an airtight container for up to 10
days. Thaw at room temperature before serving.

By: Yewande Komolafe

Yield: 2 dozen cookies

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... Man cannot live on bread alone; that's why there's orange marmalade.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Oh sure, I only left fidonet for about 2 months, then called my NC to
get my node numbers back in the nodelist :)

I'll have to fire up HyperTerm and log-on.

Yeah, at the time I was completely burned out and needed a break from just about "everything".

That sounds great, Dave :)

What port is the BBS on. I'm not hooking up - getting bounced right away.
I'm assuming it's the port #.

I bet you are right, I'm sorry :( Here are the ports I use:



Prism BBS Info:
==============
WebBBS: filegate.net:8090/bbbs (New User password email me jmklou@gmail.com) Telnet: filegate.net filegate.net 2030
FTP: filegate.net 60721

I know a number of people get pit-bulls but I've always been wary of
them in terms of owning one.

Jasper is a sweet--heart.

Aw neat :)

I think the "mean" pit bulls that have given
the breed a scary rephewtation were trained that way. Jasper is very territorial and protective of his humans, though.

I can believe that, Dave - given some people who are into Dog Fighting.

Hokay. Never met an Asian Shepherd that I know of.

Neither had I :) Our shepherd that we had years ago was one who's origins I understood to be in Germany.

Yes, I knew of a family who owned one, I was surprised at it's size and
that they were using that dog as a "guard dog" :) :) [...]

I met my first one (unclipped) who was the guard dog for a hooker who frequented the place I was tending bar. She said Joe protected her from
pushy pimps and rowdy customers. He was always calm and well mannered
in the bar, though.

Smart too then :)

Baked Chicken With Hibiscus Barbecue Sauce
==========================================

Got that in my Meal muncher already. Ms Peartree does good recipes.

Heh - good to know :)

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

Title: Hibiscus-Spiraled Ginger Cookies
Categories: Cookies, Snacks, Herbs, Citrus
Yield: 24 servings

That looks really good :) Thank you :)

Pork Casserole
Pork casserole is filled with egg noodles, diced pork, veggies, and cheese. A great recipe to use leftover pork like leftover pork tenderloin or leftover shredded pork. An easy casserole recipe that everyone is sure to enjoy. Prep Time
10 mins
Cook Time
30 mins
Total Time
35 mins
Course: Main CourseCuisine: American Keyword: pork casserole Servings: 6 Calories: 576kcal Author: Heather
Ingredients
12 ounces egg noodles
3 cups cooked pork tenderloin, diced 2 cans cream of mushroom soup
1 cup sour cream
1 cup shredded cheddar cheese
2 cups frozen peas and carrots
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper.
Instructions
Cook the egg noodles according to package directions. Once cooked, drain off the water.
Preheat the oven to 350 degrees F. Spray a 9 x 13 baking dish with non-stick cooking spray. In a large bowl stir together cream of mushroom soup, sour cream, peas and carrots, cooked pork, cheese, garlic powder, salt, and pepper. Stir in cooked egg noodles. Pour the mixture into the prepared baking dish. Cover the dish with foil and bake for 30 minutes.

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-6
* Origin: Prism bbs (1:261/38)

Janis Kracht wrote to Dave Drum <=-

Oh sure, I only left fidonet for about 2 months, then called my NC to
get my node numbers back in the nodelist :)

I'll have to fire up HyperTerm and log-on.

Yeah, at the time I was completely burned out and needed a break from
just about "everything".

I know about "burn-out".

That sounds great, Dave :)

What port is the BBS on. I'm not hooking up - getting bounced right away. I'm assuming it's the port #.

I bet you are right, I'm sorry :( Here are the ports I use:

Prism BBS Info:
==============
WebBBS: filegate.net:8090/bbbs (New User password email me jmklou@gmail.com) Telnet: filegate.net filegate.net 2030
FTP: filegate.net 60721

BINGO! Hopefully my user information is still active. I may just move
all my Prizm info over to SynchTerm as HyperTerm is really showing its
age. Bv)=

I know a number of people get pit-bulls but I've always been wary of
them in terms of owning one.

Jasper is a sweet--heart.

Aw neat :)

I think the "mean" pit bulls that have given the breed a scary
rephewtation were trained that way. Jasper is very territorial and protective of his humans, though.

I can believe that, Dave - given some people who are into Dog Fighting.

Hokay. Never met an Asian Shepherd that I know of.

Neither had I :) Our shepherd that we had years ago was one who's
origins I understood to be in Germany.

Yes, I knew of a family who owned one, I was surprised at it's size and
that they were using that dog as a "guard dog" :) :) [...]

I met my first one (unclipped) who was the guard dog for a hooker who frequented the place I was tending bar. She said Joe protected her from pushy pimps and rowdy customers. He was always calm and well mannered
in the bar, though.

He helped out if we got a rowdy customer when Marina was in the tavern.
Being a standard poodle he was a BIG dog (hip high on a six-foot human)
and his growl was a bit intimidating.

Smart too then :)

Yes'm. Both dog and dis mistress.

Baked Chicken With Hibiscus Barbecue Sauce
==========================================

Got that in my Meal muncher already. Ms Peartree does good recipes.

Heh - good to know :)

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

Title: Hibiscus-Spiraled Ginger Cookies
Categories: Cookies, Snacks, Herbs, Citrus
Yield: 24 servings

That looks really good :) Thank you :)

I've picked up on a new source of copy-cat recipes (better, IMO, than
Todd Wilbur). She also develops her own recipes.

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

Title: Brown Sugar Bacon Wrapped Pork Tenderloin
Categories: Pork, Spices
Yield: 4 servings

1 1/2 lb Pork tenderloin
1 ts Kosher salt
2 tb Oil
1/2 ts Smoked paprika (pimenton)
1/2 ts Colman's dry mustard
8 sl Bacon; cut in half
3 tb Brown sugar

Set oven @ 350-|F/175-|C.

Pat tenderloin with a paper towel. Salt meat generously
with kosher salt. Heat two tablespoons of vegetable oil
in a large skillet. Sear tenderloin for a couple of
moments on each side, sear until the meat begins to
brown.

Place the meat on a wire rack resting inside of a baking
sheet. Sprinkle the tenderloin with smoked paprika and
dry mustard. Wrap the bacon over the pork tenderloin.
Tuck the ends of the bacon underneath the meat. Sprinkle
brown sugar over the bacon. Lightly press the brown
sugar into the bacon.

Place the meat into the oven and cook for 35 to 40
minutes. Check the meat temperature with a thermometer.
Pork should be @ 145-|F/63-|C when done. Allow the meat
to rest for about 10 minutes before cutting.

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

Uncle Dirty Dave's Archives

MMMMM

... Do not let the sands of time get in your lunch -- National Lampoon
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Janis Kracht wrote to Dave Drum <=-

Oh sure, I only left fidonet for about 2 months, then called my NC to
get my node numbers back in the nodelist :)

I'll have to fire up HyperTerm and log-on.

Sounds good.. let me know if all is working ok for you.

HyperTerm (like me) seems to have gotten creaky with the passing years.
It's easier to use SynchTerm and type in the log-on information - until
I finger out how to do carrige returnd between my first and last and
the password.

Yeah, at the time I was completely burned out and needed a break from
just about "everything".

I know about "burn-out".

It hits all of us, I guess <grin>

BINGO! Hopefully my user information is still active. I may just move
all my Prizm info over to SynchTerm as HyperTerm is really showing its
age. Bv)=

It should be.. I will check after I finish this message :)

My first packet we just under 600K. Subsequent versions have been n ormal sized.

8<----- EDIT ----->B

ked Chicken With Hibiscus Barbecue Sauce

==========================================

Got that in my Meal muncher already. Ms Peartree does good recipes.

Heh - good to know :)

I've picked up on a new source of copy-cat recipes (better, IMO, than
Todd Wilbur). She also develops her own recipes.

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

Title: Brown Sugar Bacon Wrapped Pork Tenderloin

That sounds TERRIBL(Y) Good :) :)

Categories: Pork, Spices
Yield: 4 servings

1 1/2 lb Pork tenderloin
1 ts Kosher salt
2 tb Oil
1/2 ts Smoked paprika (pimenton)
1/2 ts Colman's dry mustard
8 sl Bacon; cut in half
3 tb Brown sugar

[...]

I think I will try this one, I have everything for it... :)

It's on my "Round Tuit" list.

I've not Meal Mastered this recipe beyond getting it ready for MMconv formatting. But, I have made some of it up and it WORKS. Bv)=

--MM

Title: best homemade burger seasoning
Categories: Vegetables, Herbs, Spices, Chilies
Yield: 36

2 tablespoons paprika
2 tablespoons smoked paprika
4 tablespoons ground black pepper
2 teaspoons salt
1/2 tablespoon brown sugar
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper

Combine all ingredients and add about 1 1/2 teaspoons
of seasoning to a pound of ground beef. Prepare your
burgers as you normally would. This recipe works for
hamburgers on a grill, and this recipe works well for
burgers you cook on an iron skillet.

NOTES: Your dry mix will keep in an airtight container
for up to three months. And, you will use it all up!
Guaranteed!

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

Uncle Dirty Dave's Archives

------------------------

... Cursor: an expert in four-letter words.
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