On 07-02-23 12:16, Ruth Haffly <=-
spoke to Dale Shipp about Rice <=-

Could be that's why your dad had nuttin' to do with mutton. (G) The
last night on board ship on our last cruise one of the offerings for dinner was a balsamic glazed (forget what else went into it) lamb
shank. It sounded good so we both ordered it. When they came out, I
took one bite and sent it back--could be because I was coming down with the bronchitis that it just didn't taste right to me. OTOH, Steve
enjoyed his. I got a shrimp stir fry instead.

I have had both pork shank and lamb shank. The pork was at a restaurant
called Macoroni Grill, which unfortunately closed up 5-10 years ago.
The building was torn down and another restaurant put in its place. The
lamb was at a Greek restaurant not to far from where we are now. That
place is very good. First time we went there we could not understand
the conversation one table over. It was Greek to us:-}}


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

Title: Simple Quiche
Categories: Easy, Tested
Yield: 6 Servings

1 1/2 c Shredded cheddar cheese
2 tb Flour
1 c Milk (or half/half)
3 lg Eggs, slightly beaten
Divided - see below
1/2 c Grated parmesan cheese
-(optional) I omitted
8 sl Crisp cooked bacon-crumbled
1/4 c Thinly sliced green onion
1 ea 9 inch unbaked pie shell
(regular not deep dish)
SEE NOTE
2 ds Pepper

NOTE: If using frozen pie crust, THAW - patch any cracks.

PREHWAT oven to 350 (325 convection). Place heavy duty COOKIE SHEET
in oven as it preheats.

Crumble 8 slices crisp cooked bacon into small bowl. Thinly slice
1/4 cup of green onions into bowl - set aside.

In medium bowl, toss two tablespoons of flour with the shredded
cheddar cheese.

**EGGS DIVIDED**

Saving one egg white from one of the three eggs, brush bottom and
sides of pie crust with egg white. Return what ever egg white that
is left over back with the other eggs.

Lightly mix eggs together, then add milk (or half/half) and dash or
two of pepper . Mix this with the cheese. Mix in the crumpled bacon
and sliced green onions.

Open oven and slide out shelf with the cookie sheet preheated on it.
Place unfilled pie crust on cookie sheet, pour egg/cheese mixture
into the pie crust and carefully slide cookie sheet back into oven.

Bake 30 min (in convection oven) 30-45 minutes in conventional oven.
Quiche is done when knife inserted into center of pie comes out clean.

Bacon/onion version tested 9/13/07. Turned out very well - will do
again. This filled a regular size pie pan just to the top of the
crust, a tad below the crimped edge of the pie crust.

Ham version (from below) 9-09 it overflowed crust. Tasted good, will
do again. Will have to cut back on ingredients.

Would guess a serious look at all variations below for overflow
potential.

From recipezaar.com - bullwinkle signature recipe - with additional
ideas from Kathy Pitts.

Variations: PLEASE NOTE: Ham/Cheese below

10 oz pkg frozen chopped broccoli, cooked and drained and 4 oz sliced
canned mushrooms, drained.

1 cup finely chopped ham, 1/4 c finely chopped green pepper, and 1/4
cup chopped pimentos. NOTE: This volume overflowed regular pie
crust. Must cut back - probably on ham to 2/3 cup (?)

HAM/DENVER/ 1/2 c diced ham, 1/4 cup diced green pepper, 1/8 cup
onion, 1/2 cup cheddar cheese. Worked fine in regular pie crust.
Tested 3/09 Took 40 minutes to set middle of pie.


Substitute 1 1/2 c Mozzarella cheese for the cheddar. Add 4 oz
pepperoni, 4 oz can sliced mushrooms, drained, 1/4 ts oregano leaves
crushed. Top with tomato slices right before serving.

1/2 lb bulk pork sausage, cooked and drained, 10 oz chopped spinach
cooked and well drained; 1/4 c chopped onion - dash of garlic powder.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:34:27, 04 Jul 2023
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Ruth Haffly <=-

Could be that's why your dad had nuttin' to do with mutton. (G) The
last night on board ship on our last cruise one of the offerings for dinner was a balsamic glazed (forget what else went into it) lamb
shank. It sounded good so we both ordered it. When they came out, I
took one bite and sent it back--could be because I was coming down with the bronchitis that it just didn't taste right to me. OTOH, Steve
enjoyed his. I got a shrimp stir fry instead.

I have had both pork shank and lamb shank. The pork was at a
restaurant called Macoroni Grill, which unfortunately closed up 5-10
years ago. The building was torn down and another restaurant put in its place. The lamb was at a Greek restaurant not to far from where we are now. That place is very good. First time we went there we could not understand the conversation one table over. It was Greek to us:-}}

Beef/veal shanks are pretty common as well. The dead Macaroni Grill must
have been a franchise since Macaroni Grill is still a going concern, headquartered in Denver, Colorado.

I wish there was a decent Greek restaurant near me. I have got the Star
66 at the local truck stop where the owners are Macedonian and do Greek
dishes occasionally. And Sweet Basil has a few Greek things on their menu
but mostly middle American restaurant fare. But no place I can get some moussaka or avgolemono soup on a regular basis.

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

Title: Abraham Conlon's Caldo Verde w/Beef Shank & Sausage
Categories: Beef, Potatoes, Vegetables, Greens, Stews
Yield: 8 Servings

2 tb Extra-virgin olive oil
1 lb Meaty beef shank
Salt & black pepper
1 md Spanish onion; halved, thin
- sliced
1 Bay leaf
2 tb Minced garlic
1/4 ts Crushed red pepper
1 qt Chicken stock
1/2 c Dried kidney beans; soaked
- overnight, drained
1 lb Yukon Gold potatoes; peeled,
- in 1" pieces
1 lb Kale or collard greens;
- stemmed, leaves chopped
1/2 lb Linguica or Spanish chorizo;
- sliced 1/4"
2 tb Sherry vinegar; more for
- serving

In a large pot, heat the olive oil. Season the beef
shank with salt and black pepper and add it to the pot.
Cook over moderately high heat, turning, until browned
all over, about 8 minutes. Transfer to a plate. Add the
onion, bay leaf and a generous pinch each of salt and
black pepper to the pot and cook, stirring occasionally,
until the onion is softened, about 5 minutes. Add the
garlic and crushed red pepper and cook, stirring, until
fragrant, about 2 minutes. Add the stock, beans and 2
cups of water and bring to a boil. Return the beef shank
to the pot. Cover and cook over moderately low heat
until the beef and beans are tender, about 2 hours and
30 minutes.

Add the potatoes to the pot and simmer uncovered,
stirring occasionally, until tender, about 30 minutes.
Using tongs, transfer the beef shank to a plate. Add the
kale to the pot and cook, stirring occasionally, until
wilted, about 10 minutes. Pick out and discard the bay
leaf.

Using 2 forks, shred the beef into bite-size pieces.
Discard the bone and any gristle. Add the beef and
sausage to the pot and simmer for 5 minutes. Stir in
the 2 tablespoons of vinegar and season with salt and
black pepper.

Ladle into bowls and serve, passing more vinegar at
the table.

MAKE AHEAD: The soup can be refrigerated for up
to 3 days.

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

Uncle Dirty Dave's Archives

MMMMM


... When I was your age, we carved transistors out of wood.
___ MultiMail/Win v0.52

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

Hi Dale,

Could be that's why your dad had nuttin' to do with mutton. (G) The
last night on board ship on our last cruise one of the offerings for dinner was a balsamic glazed (forget what else went into it) lamb
shank. It sounded good so we both ordered it. When they came out, I
took one bite and sent it back--could be because I was coming down with the bronchitis that it just didn't taste right to me. OTOH, Steve
enjoyed his. I got a shrimp stir fry instead.

I have had both pork shank and lamb shank. The pork was at a
restaurant called Macoroni Grill, which unfortunately closed up 5-10
years ago.

We tried a Macaroni Grill down in Raleigh soon after moving to Wake
Forest. Being less than impressed, we never went back nor noticed its
closing.

The building was torn down and another restaurant put in its place.
The lamb was at a Greek restaurant not to far from where we are

now. DS> That DS> place is very good. First time we went there we
could not understand DS> the conversation one table over. It was Greek
to us:-}}

(G) We've always enjoyed Greek food, as well as foods from other parts
of that region. Steve had a year of classical Greek in seminary but I
don't think he could interpret much of that, or modern Greek, today.


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


... It's as easy as 3.1415926535897932384626433832795028841!

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

On 07-04-23 18:52, Ruth Haffly <=-
spoke to Dale Shipp about Shanks <=-

I have had both pork shank and lamb shank. The pork was at a
restaurant called Macaroni Grill, which unfortunately closed up 5-10
years ago.

We tried a Macaroni Grill down in Raleigh soon after moving to Wake Forest. Being less than impressed, we never went back nor noticed its closing.

I will admit that Macaroni Grill was a mixed bag. Gail once tried their spaghetti and meatballs. Total failure, at least to her tastes. She
prefers thin spaghetti, theirs was quite thick. The "meatballs"
consisted on a single ball the size of a softball, without an decent
flavor. The sauce was like straight out of a jar of cheap sauce,
without even adding any spices. If that had been at our first visit, we
never would have gone back. OTOH, they had a chicken parm dish that was
quite good, plus it is one of her go to dishes. I'm not sure that I
ever had anything other than that pork shank, which I also liked a lot.

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

Title: Fresh Mozzarella/Tomato/Basil Salad
Categories: Italian, Easy, Tested
Yield: 4 Servings

1/2 lb Fresh mozzarella cheese
2 lg Ripe tomatoes
1/2 ts Salt or to taste
3 tb Olive oil
ds Fresh ground pepper
1/2 c Fresh basil, chopped

Cut mozzarella into 8 slices

Slice tomatoes,sprinkle evenly with salt

Alternate cheese and tomato slices on plate.

Drizzle with olive oil

Cover and chill 4 hours (if you like)

Sprinkle with fresh ground pepper and basil before serving OR
add right away and serve.

Variation of recipe from Recipezaar.

Tested - nice flavor - great for those ripe tomatoes.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:33:48, 06 Jul 2023
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

I have had both pork shank and lamb shank. The pork was at a
restaurant called Macaroni Grill, which unfortunately closed up 5-10
years ago.

We tried a Macaroni Grill down in Raleigh soon after moving to Wake Forest. Being less than impressed, we never went back nor noticed its closing.

I will admit that Macaroni Grill was a mixed bag. Gail once tried
their spaghetti and meatballs. Total failure, at least to her tastes.
She
prefers thin spaghetti, theirs was quite thick. The "meatballs"
consisted on a single ball the size of a softball, without an decent flavor. The sauce was like straight out of a jar of cheap sauce,
without even adding any spices. If that had been at our first visit,

We never order spaghetti and meatballs when eating at an Italian place.
They're so easy to do at home that they're a regular (not quite as often
now that our girls are out of the house) item on the menu. We prefer to
get something that I don't make at home. OTOH, Steve's mom (and dad)
always order spaghetti and meat balls. Once, while we were in Savannah,
we talked Mom into ordering something else--but Dad went with the usual.
(G)

we never would have gone back. OTOH, they had a chicken parm dish
that was quite good, plus it is one of her go to dishes. I'm not sure

I'll go for that from time to time but tend to go with either the
chicken saltombucca or marsala if I want chicken. The former, at the
place we went to Saturday, was good, and left overs didn't get tough
when reheated in the microwave. Same with Steve's seafood fra diavolo.

that I DS> ever had anything other than that pork shank, which I

also liked a DS> lot.

I'll have to check it out some time. We have an Olive Garden in WF, as
well as the place now under new ownership. Don't think I've seen it on
the menu at either place.

---
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)

On 07-06-23 11:39, Ruth Haffly <=-
spoke to Dale Shipp about Shanks <=-

prefer to get something that I don't make at home. OTOH, Steve's mom
(and dad) always order spaghetti and meat balls. Once, while we were in Savannah, we talked Mom into ordering something else--but Dad went with the usual. (G)

From what you have said, I'd expect that your Dad would have ordered
steak and potatoes:-}} Actually, we were on a coach tour of Italy and
there was one night when we were on our own for dinner, instead of the
usual group at a restaurant. A bunch of us went to a restaurant that
the guide recommended. The owner set us up in a private upstairs room.
He provided four pasta dishes, and we order individual entree dishes
from a menu. Two of the pasta dishes were red sauce and two were white
sauce, including one that had caviar in it. Since we were in an
Italian restaurant, I decided to order lasagna from the menu. Gail went
with some sort of steak. My lasagna was good, but not much different
than we might make a home. Gail's steak was the best she has had --
before or since.

I'll have to check it out some time. We have an Olive Garden in WF, as well as the place now under new ownership. Don't think I've seen it on
the menu at either place.

I'd not expect to see pork shank on the menu at Olive Garden.


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

Title: Sacerdote's Brine For Bacon
Categories: Smoker, Meat
Yield: 4 servings

2 qt Water
1/2 c Salt
1/4 c Sugar
2 tb Pickling spice
1 sm Apple, finely chopped

I put the meat into the brine in ziplock bags and let them
"cure" for four days.

Drain the meat and pat it dry; smoke over mesquite (all I had at the
time) at 275 F for four hours.

Remove from smoker, wrap in foil and chill 24 hours before slicing.

May be eaten cold with black bread the way they do in Eastern Europe,
or slice and fry in a skillet over low heat until fat is crunchy and
meat is browned.

It came out so good I plan to do it again.

If you want to try it, you may be abvle to get the pork belly at
H-Mart.

From: Dave Sacerdote Date: 10-14-07
Cooking

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:16:51, 08 Jul 2023
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hello Ruth,

We never order spaghetti and meatballs when eating at an Italian place.

Italians do not serve guests spaghetti and meatballs.
Not together on the same plate, as that would be a sin that
can never be forgiven. But then, you've never been to any
restaurant or bar in Italy. Or Sicily. Or even in Sardinia.
So you wouldn't know.

They're so easy to do at home that they're a regular (not quite as often now
that our girls are out of the house) item on the menu.

You don't even have a clue as to how to make Italian meatballs.
Or those made in Sicily. There are also meatless meatballs, which
taste just like those made with real meat. But you wouldn't know
that, either.

We prefer to get something that I don't make at home.

Real Italian (or Sicilian) meatballs should be one of them.
And trust me on this - nobody can eat just one.

OTOH, Steve's mom (and dad) always order spaghetti and meat balls.

You have got to be kidding me. And I suppose you are going to say
on the same plate. What a hilarious idea. Try doing that anywhre in
Italy, or in Sicily, and those two would be a laughingstock.

Once, while we were in Savannah, we talked Mom into ordering something else--but Dad went with the usual. (G)

Grits is a much safer choice in Georgia.

For Life,
Lee

--
Donald Trump! Go away! Racist, sexist, anti-gay!

--- MesNews/1.08.05.00-gb
* Origin: news://eljaco.se:4119 (2:203/2)

Dale Shipp wrote to Ruth Haffly <=-

I'll have to check it out some time. We have an Olive Garden in WF, as well as the place now under new ownership. Don't think I've seen it on
the menu at either place.

I'd not expect to see pork shank on the menu at Olive Garden.

And you'd be correct. The only pork I've seen on their menu (other than
sausage as an ingredient) is, IIRC, Pork Filettino. which is OK but not earth-shatteringly tasty.

The only times I darken OG's doorsteps is with a group and I have been dragooned. I consider them to be the McDonalds of Italian grub. OTOH,
there is a chain of "quick serve" Italian places called Fazoli's where
I make a point of having either lunch or supper if I'm near one. None
in my town - but the St. Louis area has several - on both sides of the
river. They are on a "quick serve" rather than a fats food plan and
thay often have AYCE specials on things I particularly like - as in
baked spaghetti. Especially their pizza-baked spaghetti.

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

Title: Fazoli's Baked Pizza Spaghetti
Categories: Pasta, Pork, Chiies, Sauces, Herbs
Yield: 10 servings

12 oz Uncooked spaghetti
1 lb Italian pork sausage
28 oz Jar pizza sauce
6 oz Diced/sliced pepperoni
1 c Ricotta cheese
1/3 c Shredded Parmesan cheese
2 lg Eggs; beaten
8 oz Shredded mozzarella cheese
Fresh basil; opt

Set oven @ 350ºF/175ºC.

Spray a 13" X 9" (3-quart) baking dish with cooking
spray. In Dutch oven, cook and drain pasta as directed
on package, using minimum cook time. Return spaghetti
to Dutch oven.

Meanwhile, in a 10" skillet, cook sausage over medium
heat until no longer pink; drain. In Dutch oven, toss
spaghetti, sausage, pizza sauce and pepperoni.

In medium bowl, mix ricotta cheese, Parmesan cheese and
eggs. Spoon half of spaghetti mixture into baking dish.
Dollop with ricotta mixture; spread evenly over top.
Sprinkle with 1 cup of the mozzarella cheese. Top with
remaining spaghetti mixture. Sprinkle with remaining 1
cup mozzarella cheese.

Bake uncovered 30 to 35 minutes or until bubbly. Garnish
with basil.

By Betty Crocker Kitchens

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

Uncle Dirty Dave's Archives

MMMMM

... Are cranberries healthy? I've never heard one complain.
___ MultiMail/Win v0.52

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

Hello Dale,

prefer to get something that I don't make at home. OTOH, Steve's mom
(and dad) always order spaghetti and meat balls. Once, while we were in
Savannah, we talked Mom into ordering something else--but Dad went with
the usual. (G)

From what you have said, I'd expect that your Dad would have ordered
steak and potatoes:-}} Actually, we were on a coach tour of Italy and there was one night when we were on our own for dinner, instead of the usual group at a restaurant. A bunch of us went to a restaurant that
the guide recommended. The owner set us up in a private upstairs room.
He provided four pasta dishes, and we order individual entree dishes
from a menu.

In the USA it is usual fare to have spaghetti and meatballs as a
main dish, all on the same plate. However, in Italy and Sicily it
is different, with meatballs served separate as an appetizer, not
as part of a spaghetti and meatballs combo. Pasta is separate, as
part of a main dish, with no meatballs.

Italian fare is also very regional, not a monolithic single type
food. One could spend a lifetime, in Sicily alone, much less the
rest of Italy, not to mention Sardinia and other regions.

Two of the pasta dishes were red sauce and two were white
sauce, including one that had caviar in it. Since we were in an
Italian restaurant, I decided to order lasagna from the menu. Gail went with some sort of steak.

My lasagna was good, but not much different than we might make a home.

Lasagna recipes in Italy and Sicily vary from what is found here.
Some of those differences are not subtle, as you suggest.

Gail's steak was the best she has had -- before or since.

Many Italian chefs braise meats in milk, including steaks.

And their lasagna is also unique, depending on region.

https://www.mangiabedda.com/sicilian-lasagna/


For Life,
Lee

--
Dieting doesn't work, Weight Watchers does

--- MesNews/1.08.05.00-gb
* Origin: news://eljaco.se:4119 (2:203/2)

Hi Dale,

prefer to get something that I don't make at home. OTOH, Steve's mom
(and dad) always order spaghetti and meat balls. Once, while we were in Savannah, we talked Mom into ordering something else--but Dad went with the usual. (G)

From what you have said, I'd expect that your Dad would have ordered
steak and potatoes:-}} Actually, we were on a coach tour of Italy and

This was Steve's parents--I know, confusing since we used Mom and Dad
with both sets. Same as our girls used Grandma & Grandpa with both. (G)

there was one night when we were on our own for dinner, instead of the usual group at a restaurant. A bunch of us went to a restaurant that
the guide recommended. The owner set us up in a private upstairs

Sounds like fun. We're in VT again, doing the cooking for the mission
team. Only 6 of us this year so I can cook in family size portions
instead of the 15 or so that we had on our first couple of trips.

room. He provided four pasta dishes, and we order individual entree
dishes DS> from a menu. Two of the pasta dishes were red sauce and

two were DS> white sauce, including one that had caviar in it. Since
we were in DS> an DS> Italian restaurant, I decided to order lasagna
from the menu. Gail DS> went with some sort of steak. My lasagna was
good, but not much DS> different DS> than we might make a home. Gail's
steak was the best she has had -- DS> before or since.

Sounds like you found a winner of a place. Steve and I got here ahead of
the rest of the team. Went to a cidery yesterday, got some apple cider doughnuts for breakfast and had our first maple creemees of the trip. I
got mine in a dish, with maple sugar sprinkles--yummy! I will not have a creemee every day, tempting as it is, because it is rather high carb.

I'll have to check it out some time. We have an Olive Garden in WF, as well as the place now under new ownership. Don't think I've seen it on
the menu at either place.

I'd not expect to see pork shank on the menu at Olive Garden.

No, most likely not, but you never know. (G)

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


... Always butter up the SYSOP, they taste better that way.

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

Hi Lee,

We never order spaghetti and meatballs when eating at an Italian place.

Italians do not serve guests spaghetti and meatballs.
Not together on the same plate, as that would be a sin that

Some do, including my Italian MIL.

can never be forgiven. But then, you've never been to any LL>

restaurant or bar in Italy. Or Sicily. Or even in Sardinia. LL> So you
wouldn't know.

No, I've not been in any of those countries--yet. Steve wants to get to
Italy, especially to the Calabrian region where his mom's family came
from.

They're so easy to do at home that they're a regular (not quite as often

now

that our girls are out of the house) item on the menu.

You don't even have a clue as to how to make Italian meatballs.

I use my MIL's recipe, probably as authentic as any as there's probably
as many recipies as there are Italian cooks.

Or those made in Sicily. There are also meatless meatballs, which
taste just like those made with real meat. But you wouldn't know
that, either.

I figured there probably would be, knowing that there are a lot of non meatiarians in the world. (G)

We prefer to get something that I don't make at home.

Real Italian (or Sicilian) meatballs should be one of them.
And trust me on this - nobody can eat just one.

OTOH, Steve's mom (and dad) always order spaghetti and meat balls.

You have got to be kidding me. And I suppose you are going to say
on the same plate. What a hilarious idea. Try doing that anywhre in
Italy, or in Sicily, and those two would be a laughingstock.

Dad is gone but Mom is still with us. AFAIK, she has no plans to go to
Italy or Sicily so if she wants them on the same plate, she's entitled
to do so; it is the American way and she lives in America.

Once, while we were in Savannah, we talked Mom into ordering something else--but Dad went with the usual. (G)

Grits is a much safer choice in Georgia.

Usually so but we took them to a Carraba's restaurant and grits were not
on the menu. (G)

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


... A truly wise person knows that he knows not.

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