Ruth Haffly wrote to Dave Drum <=-

I've been gifted with a lot of tomatoes - from my neighbour lady who leaves them on the chair outside the front door, my brother who is re-gifting the bounty from his wife's son, my friend Les sharing
the bounty of his raised bed garden. He planted a pair of tomato
vines for his wife to use in her cooking - he is allergic to raw
tomatoes. So there is an over-abundance. I've been passing some of
my bounty to my boss at A-Z but I think my solution to the overload
is going to be a big batch of read gravy (marinara).

I think I'd be making salsa and chili sauce, then canning the rest. We grew tomatoes several years while we were in AZ and that, plus green tomato mincemeat were the main forms of dealing with the super
abundance. Wish I had the same now; most of the time if I want fresh tomatoes, I get them at the farmer's market. Otherwise it's the grocery store, either Public's (pre Wegman's) or, now that it's open, Wegman's.

Do you have a Winn-Dixie near you? They just (last week) got snapped up
by ALDI. Bv)=

My salsa - which is technically a pico de gallo - would not can well.
Although it "eats" very well. Bv)=

If all goes to plan I'll have my raised bed garden in place of the
evergreen hedge in front of my house. ty-five feet by six feet and
two feet high. Planned first crops will be chilies, tomatoes, radishes
(red globe) and cucumbers.

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

Title: Black Bean & Corn Salsa
Categories: Salsa, Chilies, Citrus, Beans, Vegetables
Yield: 4 Servings

1 1/2 c Fresh corn kernels *
15 oz Can black beans; rinsed,
- drained
15 oz Can diced tomatoes w/chilies
1 md Bell pepper; diced fine
1 md Onion; diced fine
3 (to 4)jalapeno &/or serrano
- chilies; seeded, fine
- diced
4 oz Can chopped green chilies;
- undrained
2 cl Garlic; diced fine
1 ts (to 1/2 tb) ground cumin
8 oz Can plain tomato sauce
+=OR=+
8 oz Can El Pato tomato sauce
+=OR=+
8 oz Can Snap-E-Tom tomato sauce
1/2 Avocado; peeled, pitted,
- diced 3/16"
2 Limes; juiced
1/2 bn Fresh cilantro; chopped
Salt & Pepper

Cook corn in a small amount of boiling water for 4 minutes
or until crisp-tender; drain and cool. Combine corn and
remaining ingredients.

Makes 4 cups of Pico de Gallo.

* 1 1/2 cups frozen corn niblets, or a 14 1/2 oz can of
Green Giant Niblets or Mexi-Corn may be substituted.

I've won prizes at several chilli cook-offs with this
recipe.

Uncle Dirty Dave's Kitchen

MMMMM

... Regular people like pepperoni and mushrooms on their pizzas.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Do you have a Winn-Dixie near you? They just (last week) got snapped up
by ALDI. Bv)=

They had all left this area long ago. I was surprised to hear that there
were any left to be snapped up!

When they left here, their prices were better than Krogers or Wal-Mart. :(

Mike

* SLMR 2.1a * To risk nothing is to risk everything.
--- SBBSecho 3.14-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

I've been gifted with a lot of tomatoes - from my neighbour lady who
my bounty to my boss at A-Z but I think my solution to the overload

is going to be a big batch of read gravy (marinara).

I think I'd be making salsa and chili sauce, then canning the rest. We grew tomatoes several years while we were in AZ and that, plus green tomato mincemeat were the main forms of dealing with the super
abundance. Wish I had the same now; most of the time if I want fresh tomatoes, I get them at the farmer's market. Otherwise it's the grocery store, either Publix's (pre Wegman's) or, now that it's open,

Wegman's.

Do you have a Winn-Dixie near you? They just (last week) got snapped
up by ALDI. Bv)=

There was a W-D in town but it folded long before we moved here. We have
Aldi, Lidl, Food Lion, Publix, Lowe's, Harris Teeter and Wegman's in
addition to grocery sections in Wal-Mart and Target. AFAIK, the only
place we've lived in that had a W-D was in Copperas Cove, TX back in the
mid 80s. Do know there was one near my in-laws when they lived in
Zephyerhills, FL but they moved a couple of years ago so we don't go
down there any more.

My salsa - which is technically a pico de gallo - would not can well. Although it "eats" very well. Bv)=

If all goes to plan I'll have my raised bed garden in place of the evergreen hedge in front of my house. ty-five feet by six feet and
two feet high. Planned first crops will be chilies, tomatoes, radishes (red globe) and cucumbers.

Sounds good to me. We found we were gone too often during the growing
season to make a regular garden feasible. Do have an herb garden in a
raised bed that seems to thrive on neglect tho. (G)

Title: Black Bean & Corn Salsa
Categories: Salsa, Chilies, Citrus, Beans, Vegetables
Yield: 4 Servings

I've won prizes at several chilli cook-offs with this
recipe.

But I can't make it at our house unless I want to be the only one eating
it.

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


... If you think you are confused now, wait until I explain it!

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

Ruth Haffly wrote to Dave Drum <=-

I think I'd be making salsa and chili sauce, then canning the rest. We grew tomatoes several years while we were in AZ and that, plus green tomato mincemeat were the main forms of dealing with the super
abundance. Wish I had the same now; most of the time if I want fresh tomatoes, I get them at the farmer's market. Otherwise it's the grocery store, either Publix's (pre Wegman's) or, now that it's open,
Wegman's.

Do you have a Winn-Dixie near you? They just (last week) got snapped
up by ALDI. Bv)=

There was a W-D in town but it folded long before we moved here. We
have Aldi, Lidl, Food Lion, Publix, Lowe's, Harris Teeter and Wegman's
in addition to grocery sections in Wal-Mart and Target. AFAIK, the only place we've lived in that had a W-D was in Copperas Cove, TX back in
the mid 80s. Do know there was one near my in-laws when they lived in Zephyerhills, FL but they moved a couple of years ago so we don't go
down there any more.

Interpreting the announcement-most of the stores left were in DeSantis' fiefdom. (Florida) As I told Mike Powell the first and only one I was ever
in was in Hayneville, AL whilst getting chilli fixin's for my first ever
echo picnic at Pat Stockett's.

My salsa - which is technically a pico de gallo - would not can well. Although it "eats" very well. Bv)=

If all goes to plan I'll have my raised bed garden in place of the evergreen hedge in front of my house. ty-five feet by six feet and
two feet high. Planned first crops will be chilies, tomatoes, radishes (red globe) and cucumbers.

Sounds good to me. We found we were gone too often during the growing season to make a regular garden feasible. Do have an herb garden in a raised bed that seems to thrive on neglect tho. (G)

Not to mention that I'll have someplace to dump my coffee grounds rather
than putting then into old plastic or metal/glass cans/jars/bottles and contributing to the trashman's incipient hernia. Bv)=

Title: Black Bean & Corn Salsa
Categories: Salsa, Chilies, Citrus, Beans, Vegetables
Yield: 4 Servings

I've won prizes at several chilli cook-offs with this
recipe.

But I can't make it at our house unless I want to be the only one
eating it.

Yeah, I know, Steve has that burden to carry. If I were allergic to
corn Kenvue (benadryl makers) stock would rise several points. Bv)=

Does the corn allergy extend to hominy and/or grits? I would not miss
those but there are some who like them.

Have they identified what in the corn causes his reaction? My friend,
Les, is allergic to fresh tomatoes. But he's OK with the cooked stuff. Apparently heat kills/neutralises whatever is giving him a problem.

If Steve's allergy extends to hominy you can sub chickpeas in this
recipe. It is in a quantity suitable to a pot luck or churck supper.

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

Title: Posole Rojo
Categories: Pork, Vegetables, Herbs, Chilies
Yield: 12 Servings

4 oz Guajillo or ancho chilies;
- or a combination of both
Salt
108 oz Can white hominy; drained,
- rinsed *
3 lb Bone-in pork shoulder; in 1"
- cubes (can also use pork
- shanks), make sure to use
- a cut well marbled w/fat
8 cl Garlic; 4 rough chopped, 4
- left whole
3 Califo0rnia bay leaves
1 ts Ground cumin
2 tb Dry Mexican oregano

MMMMM-------------------------GARNISHES------------------------------
1/2 sm Cabbage; thin sliced
1 bn Cilantro; chopped
1/2 md White onion; chopped
2 Avocados; seeded, chopped
4 Limes; quartered
1 bn Red radishes; sliced thin
A couple dozen tostada
- shells **

* you can substitute chickpeas if you don't care for
hominy.

** Tostadas are crispy fried corn tortillas. You can make
your own by frying stale corn tortillas (or tortillas that
have dried out a bit in a warm oven), in hot vegetable oil
until stiff.

Fill a large 10-12 quart stockpot with 5 quarts of water.
Set on heat to bring to a boil while you proceed with the
next steps.

Remove and discard the stems, seeds, and large veins from
the chile pods. Heat a cast iron pan on medium high and
lightly roast the chili pods for a couple minutes, until
they begin to soften. Do not let them burn. While the
chilies are heating, bring a medium pot with 3 cups of
water to a boil. Once the chiles have softened, submerge
them in the pot with the 3 cups of hot water, cover the
pot and remove from heat. Let the chiles soak in the hot
water for 15 to 20 minutes.

Heat a tablespoon or two of olive oil (enough to coat the
bottom of the pan) in a large sauté pan on medium high
heat. Pat the pork pieces dry with paper towels. Sprinkle
them generously with salt. Working in batches, taking care
not to crowd the pan or stir the meat much, brown the meat
on all sides. Right at the end of browning the meat, add 4
cloves of roughly chopped garlic to the pan with the meat,
let cook with the meat for about a minute.

Once the meat has browned, transfer it to the large
stockpot of boiling water. Scrape up any browned bits at
the bottom of the pan, and any garlic, and add those to
the pot as well. Add the rinsed hominy. Add bay leaves,
cumin, and oregano. When you put the oregano in, smoosh
together with your hands so that the oregano breaks up
more as it goes in. Add a tablespoons of salt. Bring to a
simmer, reduce the heat and cook for 15 minutes.

Prepare the red sauce by puréeing in a blender the
chilies, 2 1/2 cups or so of their soaking liquid, a
teaspoon of salt, and 4 cloves of garlic. (To prevent the
blender from creating too much pressure, it's probably
best to start with the chiles and garlic and only a cup of
the liquid in the blender, and then adding the rest of the
liquid.) Strain the red sauce through a sieve, discarding
the tough bits of the sauce.

Add the red chile sauce to the pot with the pork and
hominy. Add another couple teaspoons of of salt. Return to
a simmer, lower the heat to just high enough to maintain a
simmer, partially covered. Cook for 2-3 hours until the
pork is completely tender. Skim away excess fat. Taste for
seasoning and add more salt to taste (you will likely need
more than you expect, perhaps a tablespoon or more.) The
resulting soup should be rather brothy, as you will be
adding a lot garnishes. Add more water if necessary.

When getting ready to serve the pozole, you can prep the
garnishes (slice the cabbage, chop the cilantro, etc.) To
serve, arrange the garnishes in bowls on the table and
serve the pozole soup into bowls. Serve with tostada
shells (or tortilla chips if you can't find tostada shells).

Yield: Serves 12, plus plenty for leftovers.

From: http://www.simplyrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... Ducks are failed dinosaurs.

--- Talisman v0.47-dev (Windows/x86)
* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)

Hi Dave,

Do you have a Winn-Dixie near you? They just (last week) got snapped
up by ALDI. Bv)=

There was a W-D in town but it folded long before we moved here. We
have Aldi, Lidl, Food Lion, Publix, Lowe's, Harris Teeter and Wegman's
in addition to grocery sections in Wal-Mart and Target. AFAIK, the only place we've lived in that had a W-D was in Copperas Cove, TX back in
the mid 80s. Do know there was one near my in-laws when they lived in Zephyerhills, FL but they moved a couple of years ago so we don't go
down there any more.

Interpreting the announcement-most of the stores left were in
DeSantis' fiefdom. (Florida) As I told Mike Powell the first and only
one I was ever in was in Hayneville, AL whilst getting chilli fixin's
for my first ever echo picnic at Pat Stockett's.

IIRC, we'd seen ads for them when we lived on the coast of NC after we
got married. Left there in spring of 1983 when Steve joined the Army and
began our getting acquainted with other supermarkets/chains across the
country.

If all goes to plan I'll have my raised bed garden in place of the evergreen hedge in front of my house. ty-five feet by six feet and
two feet high. Planned first crops will be chilies, tomatoes, radishes (red globe) and cucumbers.

Sounds good to me. We found we were gone too often during the growing season to make a regular garden feasible. Do have an herb garden in a raised bed that seems to thrive on neglect tho. (G)

Not to mention that I'll have someplace to dump my coffee grounds
rather than putting then into old plastic or metal/glass
cans/jars/bottles and contributing to the trashman's incipient hernia.
Bv)=

We keep a compost bucket by our kitchen sink. It's about one gallon, lid
has an inside charcoal filter, bucket gets lined with compostable bags.
When it gets full or before we travel or if it gets extra smelly
(rarely, with the filter) Steve takes it out and adds the contents to
one of 3 compost bins he has going. Bag gets dumped in the trash can as
he found out that it doesn't compost that well. Coffee grounds are just
part of what gets added--when he doesn't dump them on some of the
outdoor plants.

Title: Black Bean & Corn Salsa DD> Categories: Salsa,

Chilies, Citrus, Beans, Vegetables DD> Yield: 4 Servings

I've won prizes at several chilli cook-offs with this
recipe.

But I can't make it at our house unless I want to be the only one
eating it.

Yeah, I know, Steve has that burden to carry. If I were allergic to
corn Kenvue (benadryl makers) stock would rise several points. Bv)=

He gets migraine headaches from it, benadryl doesn't help.

Does the corn allergy extend to hominy and/or grits? I would not miss those but there are some who like them.

We just avoid all forms of corn for him .

Have they identified what in the corn causes his reaction? My friend,
Les, is allergic to fresh tomatoes. But he's OK with the cooked stuff. Apparently heat kills/neutralises whatever is giving him a problem.

We think it's a protein but without specific testing, can't be sure.
Corn starch doesn't bother him (used in small quantities), not tried
corn oil. He's not especially enamored of grits so not having them isn't
a bother (OTOH, I do like them--G--).

If Steve's allergy extends to hominy you can sub chickpeas in this
recipe. It is in a quantity suitable to a pot luck or churck supper.

Something to think about. Church has lost membership so we're not doing
big get togethers as often.

Title: Posole Rojo
Categories: Pork, Vegetables, Herbs, Chilies
Yield: 12 Servings

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


... If you think you are confused now, wait until I explain it!

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

Ruth Haffly wrote to Dave Drum <=-

Not to mention that I'll have someplace to dump my coffee grounds
rather than putting then into old plastic or metal/glass
cans/jars/bottles and contributing to the trashman's incipient hernia.
Bv)=

We keep a compost bucket by our kitchen sink. It's about one gallon,
lid has an inside charcoal filter, bucket gets lined with compostable bags. When it gets full or before we travel or if it gets extra smelly (rarely, with the filter) Steve takes it out and adds the contents to
one of 3 compost bins he has going. Bag gets dumped in the trash can as
he found out that it doesn't compost that well. Coffee grounds are just part of what gets added--when he doesn't dump them on some of the
outdoor plants.

I had an "automatic" composting barrel that I got from the pages of the "Mother Earth News" way back when John and June Shuttleworth were putting it out from Hendersonville, NC. (some assembly required). I cannot remember just where it got to. Bt, I'll till the coffee grounds and other veggie matter into the soil with my handy-dandy electric roto-tiller.

Title: Black Bean & Corn Salsa DD> Categories: Salsa,

Chilies, Citrus, Beans, Vegetables DD> Yield: 4 Servings

I've won prizes at several chilli cook-offs with this
recipe.

But I can't make it at our house unless I want to be the only one
eating it.

Yeah, I know, Steve has that burden to carry. If I were allergic to
corn Kenvue (benadryl makers) stock would rise several points. Bv)=

He gets migraine headaches from it, benadryl doesn't help.

Eeeeewwwww. That's tough.

Does the corn allergy extend to hominy and/or grits? I would not miss those but there are some who like them.

We just avoid all forms of corn for him .

Have they identified what in the corn causes his reaction? My friend,
Les, is allergic to fresh tomatoes. But he's OK with the cooked stuff. Apparently heat kills/neutralises whatever is giving him a problem.

We think it's a protein but without specific testing, can't be sure.
Corn starch doesn't bother him (used in small quantities), not tried
corn oil. He's not especially enamored of grits so not having them
isn't a bother (OTOH, I do like them--G--).

Grits remind me of drywall spackle - in taste and texture. And, yes, I have tasted drywall spackle - not on purpose but ......

If Steve's allergy extends to hominy you can sub chickpeas in this
recipe. It is in a quantity suitable to a pot luck or churck supper.

Something to think about. Church has lost membership so we're not doing big get togethers as often.

I find that the Gen X, Millennials and Gen Z tend to not be church goers I note that on Sunday mornings when the "Church Crowd" begins to flood the restaurants they are overwhelmingly part of the Geriatric Brigade. Any under 20s are, for the most part, grade school and younger being dragged along with grandparents.

Title: Posole Rojo
Categories: Pork, Vegetables, Herbs, Chilies
Yield: 12 Servings

If I can locate some green 'maters this late in the season I'm going to make this with chickpeas/garbanzos.

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

Title: Posole & Sausages
Categories: Stews, Pork, Citrus
Yield: 4 Servings

6 Hot Italian style sausages
2 md Onions; rough diced
3 Green (unripe) tomatoes
1 tb Tomato paste
2 c Cooked hominy
1 ts Oregano
1/2 ts Salt; as desired
1/2 ts Black pepper; to taste
1 1/2 c Hominy liquid
2 tb Chopped parsley
Lime slices

Cut each sausage into 4 pieces. Place in a 3 quart pot,
place over medium heat on the stove and cook, 5 minutes.
Pour off and discard fat and reserve the sausages on a
plate. Add the onions and cook, stirring occasionally,
5 minutes, or until the onion softens. Halve tomatoes
cross-wise, lay each half cut side down and cut each
half into 6ths. Add the tomatoes and tomato paste to
the pot and cook, stirring, 2 minutes. Add the hominy,
oregano, salt, pepper and hominy water. Cover, raise
heat to high, and bring to a boil.

Lower heat to medium and simmer 20 minutes. When it's
time to get dinner on the table, replace the sausages
in the pot and cook 7 minutes.

Remove from the heat and add the parsley. Divide the
ingredients between 4 soup bowls and garnish with lime
slices. Serve warm tortillas instead of bread.

Michael Roberts - Prodigy Guest Chef's Cookbook

Uncle Dirty Dave's Archives

MMMMM

... Two wrongs do not make a right but three rights make a left.

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

Hi Dave,

We keep a compost bucket by our kitchen sink. It's about one gallon,
lid has an inside charcoal filter, bucket gets lined with compostable
one of 3 compost bins he has going. Bag gets dumped in the trash can as
he found out that it doesn't compost that well. Coffee grounds are just part of what gets added--when he doesn't dump them on some of the
outdoor plants.

I had an "automatic" composting barrel that I got from the pages of
the "Mother Earth News" way back when John and June Shuttleworth were

IOW, back when we lived on the coast of NC, pre-Army days. We had a
small garden one year but raising kids and work kind of neglected it. I
did do all our own bread (and other) baking, "churning" butter, etc,
etc.

putting it out from Hendersonville, NC. (some assembly required). I
cannot remember just where it got to. Bt, I'll till the coffee

grounds DD> and other veggie matter into the soil with my handy-dandy
electric DD> roto-tiller.

Our stuff decomposes and gets tilled into the yard. When we moved into
this place (end of 2014), the yard was pitiful--full of weeds in front,
clay in back and little topsoil. Over the years of adding compost, both
yards have gotten much better. Two years ago they were torn up for
several months while we had new siding installed but they came back
beautifully the next spring.

But I can't make it at our house unless I want to be the only one
eating it.

Yeah, I know, Steve has that burden to carry. If I were allergic to
corn Kenvue (benadryl makers) stock would rise several points. Bv)=

He gets migraine headaches from it, benadryl doesn't help.

Eeeeewwwww. That's tough.

Does the corn allergy extend to hominy and/or grits? I would not miss those but there are some who like them.

We just avoid all forms of corn for him .

Have they identified what in the corn causes his reaction? My friend,
Les, is allergic to fresh tomatoes. But he's OK with the cooked stuff. Apparently heat kills/neutralises whatever is giving him a problem.

We think it's a protein but without specific testing, can't be sure.
Corn starch doesn't bother him (used in small quantities), not tried
corn oil. He's not especially enamored of grits so not having them
isn't a bother (OTOH, I do like them--G--).

Grits remind me of drywall spackle - in taste and texture. And, yes, I have tasted drywall spackle - not on purpose but ......

I've not tasted spackle but have had plenty of grits. They taste good
with either cheese or an egg mixed in them, or as a base for shrimp and
grits.

If Steve's allergy extends to hominy you can sub chickpeas in this
recipe. It is in a quantity suitable to a pot luck or churck supper.

Something to think about. Church has lost membership so we're not doing big get togethers as often.

I find that the Gen X, Millennials and Gen Z tend to not be church
goers I note that on Sunday mornings when the "Church Crowd" begins to flood the restaurants they are overwhelmingly part of the Geriatric Brigade. Any under 20s are, for the most part, grade school and
younger being dragged along with grandparents.

We started live streaming our services in spring of 2020, still do it
now. Don't know how many watch it (we try to, when unable to be there in person) but it's available, also on our church's web site.

If I can locate some green 'maters this late in the season I'm going
to make this with chickpeas/garbanzos.

Title: Posole & Sausages
Categories: Stews, Pork, Citrus
Yield: 4 Servings

Shouldn't be too hard to find green tomatoes this time of year--just ask
the ones that have been keeping you supplied with the ripe ones for what
you need. Probably have a few more weeks until the first frost takes
them out.

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


... Multitask: make twice the mistakes in 1/2 the time.

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

Ruth Haffly wrote to Dave Drum <=-

Our stuff decomposes and gets tilled into the yard. When we moved into this place (end of 2014), the yard was pitiful--full of weeds in front, clay in back and little topsoil. Over the years of adding compost, both yards have gotten much better. Two years ago they were torn up for
several months while we had new siding installed but they came back beautifully the next spring.

When I moved here to my little bungalow the highway department had just finished widening the North/South road in front of the property. And
they reseeded what they had torn up for kerbs and sidewalks with the
cheapest" grass" seed mix their low-bidder could come up wit - which
involves lots of timothy and dandelions. I'm going to install zoysia
grass this week-end so it can get established before we get the first
frost and it goes dormant. If all goes according to plan in about five
years it will have choked out the timothy and dandy-lions.

But I can't make it at our house unless I want to be the only one
eating it.

Yeah, I know, Steve has that burden to carry. If I were allergic to
corn Kenvue (benadryl makers) stock would rise several points. Bv)=

He gets migraine headaches from it, benadryl doesn't help.

Sounds like my allergy to marijuana - which also includes projectile
vomiting. On the upside - that allergy gor me out of the 1960s more-or-
less intact.

Eeeeewwwww. That's tough.

Does the corn allergy extend to hominy and/or grits? I would not miss those but there are some who like them.

We just avoid all forms of corn for him .

8<----- SLICE ----->B

If I can locate some green 'maters this late in the season I'm going
to make this with chickpeas/garbanzos.

Title: Posole & Sausages
Categories: Stews, Pork, Citrus
Yield: 4 Servings

Shouldn't be too hard to find green tomatoes this time of year--just
ask the ones that have been keeping you supplied with the ripe ones for what you need. Probably have a few more weeks until the first frost
takes them out.

True dat. Or the morning after the first serious frost.

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

Title: Fried Green Tomato Hornworms
Categories: Five, Exotics, Vegetables, Herbs
Yield: 8 Servings

3 tb Tomato hornworms
4 md Green tomatoes; in 16 1/4"
- rounds
Salt & fresh ground pepper
White cornmeal; as needed
16 sm (to 20) basil leaves

In a large skillet or wok, heat 1 tablespoon of oil over
medium-high heat. Add the hornworms and fry lightly for
about 4 minutes, taking care not to rupture the cuticles
of each insect under high heat. Remove with a slotted
spoon and set aside.

Season the tomato rounds with salt and pepper to taste,
then coat with cornmeal on both sides.

In another large skillet or wok, heat the remaining oil
and fry the tomatoes until lightly browned on both sides.

Top each tomato round with 2 fried tomato hornworms.

Garnish with basil leaves and serve immediately.

From: "The Eat-A-Bug Cookbook", Revised by David George
Gordon | Ten Speed Press, 2013

From: http://www.thedailymeal.com

Uncle Dirty Dave's Archives

MMMMM

... 12 Politicians in sand to their necks: not enough sand.
___ MultiMail/Win v0.52

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

Hi Dave,

Our stuff decomposes and gets tilled into the yard. When we moved into

When I moved here to my little bungalow the highway department had
just finished widening the North/South road in front of the property.
And
they reseeded what they had torn up for kerbs and sidewalks with the cheapest" grass" seed mix their low-bidder could come up wit - which involves lots of timothy and dandelions. I'm going to install zoysia
grass this week-end so it can get established before we get the first frost and it goes dormant. If all goes according to plan in about five years it will have choked out the timothy and dandy-lions.

Hopefully sooner. The road by our place is wide enough but we're
thinking it needs a traffic light at the end just up from us. There's
only a stop sign on our side and getting out onto South Main can be a
real problem at times, especially if you need to make a left turn. There
have been times we've gone down to the other end of the road and gone
round Robin Hood's barn to get to where we needed to go because we
couldn't turn left.

He gets migraine headaches from it, benadryl doesn't help.

Sounds like my allergy to marijuana - which also includes projectile vomiting. On the upside - that allergy gor me out of the 1960s
more-or- less intact.

Eeeeewwwww. That's tough.

Does the corn allergy extend to hominy and/or grits? I would not miss those but there are some who like them.

We just avoid all forms of corn for him .

8<----- SLICE ----->B

If I can locate some green 'maters this late in the season I'm going
to make this with chickpeas/garbanzos.

Title: Posole & Sausages
Categories: Stews, Pork, Citrus
Yield: 4 Servings

Shouldn't be too hard to find green tomatoes this time of year--just
ask the ones that have been keeping you supplied with the ripe ones for what you need. Probably have a few more weeks until the first frost
takes them out.

True dat. Or the morning after the first serious frost.

About when do you have your first frost? Ours may come in late October
or early November; in AZ we got it around Thanksgiving.

Title: Fried Green Tomato Hornworms
Categories: Five, Exotics, Vegetables, Herbs
Yield: 8 Servings

I'll pass on those, not into eating that kind of bug, thank you.


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


... If you're trying to drive me crazy, you're too late.

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