Ruth Haffly wrote to Dave Drum <=-

We've heard
a lot of varients over the ham radio airwaves in the past few years
tho.

That is a huge pet peeve of mine. When I'm running DX and someone uses something other than the ITU International Phonetics (what Steve and I learned), I keep telling them I don't understand what they're saying until
they use the correct phonetics. It's standardized for a reason.

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

Title: Cornmeal-Coated Catfish
Categories: Fish, Main dish
Yield: 4 Servings

1/3 c Yellow cornmeal
1/4 c Parmesan cheese,grated
1 tb All-purpose flour
1 ts Dried leaf basil,crumbled
1 ts Salt
1/8 ts Ground red hot pepper
1 Egg
4 Catfish fillets (4 oz ea)
1 tb Vegetable oil

1. Combine cornmeal, cheese, flour, basil, salt and red pepper in
shallow dish. Beat egg in small bowl. Dip fillets in egg, then dredge
in cornmeal mixture.
2. Heat oil in large nonstick skillet over medium heat. Working in
batches if necessary, place fish in skillet; cook 4 minutes on each
side until cooked through.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

... A fool and his money can throw a heck of a party.
___ MultiMail/Linux v0.52

--- Maximus/2 3.01
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Sean Dennis wrote to Ruth Haffly <=-

We've heard
a lot of varients over the ham radio airwaves in the past few years
tho.

That is a huge pet peeve of mine. When I'm running DX and someone uses something other than the ITU International Phonetics (what Steve and I learned), I keep telling them I don't understand what they're saying
until they use the correct phonetics. It's standardized for a reason.

It really ain't "rocket science", no matter how anal the person on the
other end happens to be. If one is astute enough to take the first letter
of whatever word is used then the message gets across.

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

Title: Rhubarb Radio Pudding
Categories: Puddings, Fruits, Sauces, Citrus
Yield: 6 Servings

MMMMM--------------------------PUDDING-------------------------------
1 c A-P flour
1/3 c Sugar
1 1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 1/2 c Rhubarb; diced
1/4 c Raisins
1/2 c Milk
1 lg Egg
1/2 ts Vanilla

MMMMM---------------------------SAUCE--------------------------------
1 c Water; boiling
1/4 c Brown sugar; packed
1/4 c Butter
1 tb Lemon juice
1 ts Lemon rind; grated
pn Nutmeg

Set oven @ 350ºF/175ºC.

PUDDING: In bowl, whisk together flour, sugar, baking
powder, baking soda and salt. Stir in rhubarb &
raisins. In separate bowl, beat together milk, egg and
vanilla just enough to combine; stir into flour
mixture. Turn batter into greased 8" square baking
dish.

SAUCE: In boiling water, stir sugar and butter
till sugar dissolves and butter melts. Add lemon
juice, rind and nutmeg. Pour gently over batter.
Bake at 350ºF/175ºC for 30-35 minutes till pudding
is golden brown on top and centre is firm to touch.

Serves: 6

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Even without beer goggles poutine is tough to turn away.
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Hi Sean,

We've heard
a lot of varients over the ham radio airwaves in the past few years
tho.

That is a huge pet peeve of mine. When I'm running DX and someone
uses something other than the ITU International Phonetics (what Steve
and I
learned), I keep telling them I don't understand what they're saying
until they use the correct phonetics. It's standardized for a reason.

I know, it doesn't bother me any since I'm not the radio operator around
here. Steve has never mentioned it so I guess it doesn't bother him
either. He (and other users--Franklin County ARG) are out working Field
Day today, came home briefly to grab some tools and said that a scout
troop is there, working on the Radio badge.

Title: Cornmeal-Coated Catfish
Categories: Fish, Main dish
Yield: 4 Servings

I'd try it with flounder and bread crumbs or something similar. We've
tried catfish, don't care for it and Steve can't have corn, hence, the
changes.

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


... The first rule of intelligent tinkering: Save all the parts!

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Hello, Dave!

Replying to a message of Dave Drum to Sean Dennis:

It really ain't "rocket science", no matter how anal the person on the other end happens to be. If one is astute enough to take the first
letter of whatever word is used then the message gets across.

You throw in radio noise, static, and heavily accented English, it does get difficult when you're expecting one thing and not another. Of course, that's on SSB. Using digital modes, this isn't an issue.

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

Title: Panseared Grits with Spiced Shrimp & Bacon (T
Categories: Grits, Seafood shr, Meat bacon
Yield: 2 To 4 servi

<<--grits-->>
3/4 c Grits
1/2 ts Sea salt
3 3/4 c Boiling water
4 sl Bacon, thinly sliced
<<--panseared grits, recipe
-above-->>
1/4 ts Salt
1/2 ts Freshly ground black pepper
2 ts Ground cumin
1 ts Paprika
1 ts Cayenne
10 To 12 ozs medium shrimp
- in the shell, washed
2 tb Olive oil
2 Red jalapeno chiles,
-stemmed,
- seeded, and julienned
2 Green jalapeno chiles,
-stemmed,
- seeded, and julienned
1 bn Green onions, trimmed and
- thinly sliced on the
-diagonal
4 Garlic cloves, thinly sliced
Juice of 2 limes

Recipe by: TOO HOT TAMALES SHOW #TH6285 Preparation Time: In a medium
saucepan, stir the grits and salt into the boiling water. Reduce the
heat and simmer, covered, for about 10 minutes, stirring
occasionally. Remove from the heat and pout into a buttered 8x8-inch
dish. Let cool until firm. Remove from the dish and cut into quarters.

In a medium saucepan, stir the grits and salt into the boiling water.
Reduce the heat and simmer, covered, for about 10 minutes, stirring
occasionally. Remove from the heat and pout into a buttered 8x8-inch
dish. Let cool until firm. Remove from the dish and cut into
quarters. Fry the bacon in a large heavy skillet over medium heat.
With slotted spoon, remove the bacon and drain on paper towels,
reserving the fat in the pan.

In the same skillet, sear the quartered grits over high heat until
golden on both sides. With a spatula, transfer to a platter.

Combine the salt, pepper, cumin, paprika, and cayenne in a bowl. Add
the shrimp and toss to coat evenly.

Wipe the skillet clean and heat the olive oil over high heat. Saute
the shrimp 1 to 2 minutes. Toss in the jalapenos, green onion, garlic
and reserved bacon and cook 1 minute longer. Remove from heat and
stir in the lime juice. Scatter over the seared grits and serve.

Yield: 2 to 4 serving

MMMMM

-- Sean

--- FleetStreet 1.27.1
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