Ruth Haffly wrote to Dave Drum <=-

BTW, I'll be "off the air" until early next week--got a quick trip
planned and I'm not taking my computer. Then, later in the month
we'll be on the road for a longer trip but do plan to take the
computer.

Thanks for the "headzup". I take it our survived Idalia with all flags flying. We'll hold your spot at the table.

I note your return. Heck the chair is probably still warm. Bv)=

Probably, it was that kind of a trip. Next oldest grandchild is just
short of 15; I think it will be a while before the next wedding.

You know what they say about "best laid plans ...."?

We had about half an inch of rain from Idalia. Looks like Lee will
miss us, still keeping an eye on it tho. Got back from our quick trip
late Saturday afternoon, now catching up before we leave out again.
This one was out to Utah for our oldest grandson's wedding.

I foresee you joining the Great-grandma club soon. Bv)=

They're talking about waiting a couple of years to build up a bit of financial security--we'll see. One of her sisters just had a baby about
6 weeks ago so they can sort of get the a parenting experience if they baby sit.

See above. After hand holding a lady friend (who was abandonded by her baby-daddy) through the delivery process and all of that I remain a bit surprised that there are second (and more) babies. Made mt glad the the
old DNA dance left me as a guy.

Title: My Great Grandmother's Ham Croquettes
Categories: Five, Pork, Breads
Yield: 6 Servings

1/2 lb Diced ham

I'd think ground ham would work better, unless it's a fine dice.

I use (mostly) deli sliced ham no more than 1/8" thick. So, it's a fine
dice. Here are a couple recipes that illustrate taht.

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

Title: Mexican Egg Cups
Categories: Latino, Pork, Eggs, Breads, Cheese
Yield: 1 Serving

1 (6") corn tortilla
1 lg Egg
2 tb Diced ham or crumbled bacon
1/2 c Half and half
1 tb Salsa
1/3 c Shredded pepper-jack cheese
Salt & pepper

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

Prepare a 4" ramekin or a large muffin pan cavity by
spraying generously with cooking spray.

Form the tortilla into a cup shape in the ramekin or
muffin cup. (Microwave the tortilla for 10 seconds in
a damp paper towel if it's too firm to bend.)

Beat the egg and meat with the half and half and a
dash of salt & pepper. Pour mixture into tortilla cup.
Spoon in the salsa and sprinkle to with cheese.

Bake at 350-|F/175-|C for 30-45 minutes or until a
toothpick inserted into the center comes out clean.

Serve warm with salsa on the side.

From: http://www.mrbreakfast.com

Uncle Dirty Dave's Kitchen

MMMMM

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

Title: Dirty Dave's Omelette
Categories: Five, Eggs, Breads
Yield: 1 Serving

3 lg Eggs; beaten
1/4 c Aunt Pajama's pancake
- batter (separate recipe)
1/8 ts (ea) salt & fresh ground
- pepper
1 tb Butter

MMMMM--------------------------FILLINGS-------------------------------
Cooked bacon
Cooked, crumbled sausage
Cheese
Diced ham

Whisk together the eggs, pancake batter, salt and pepper
in a bowl. Melt the butter in a medium nonstick pan over
low heat. Add the eggs and cook, stirring with a rubber
spatula, until the eggs are mostly set, 3 to 4 minutes.

Add any or all of the optional fillings if you like.

Flip the omelet over itself and remove to a dish. Serve
immediately.

NOTE: Do not over-do the pancake batter or your result
will be an eggy pancake. Still tasty but not what you
were after. And never mind how I know that.

Uncle Dirty Dave's Kitchen

MMMMM

... Hamburger is just a steak that didn't pass the physical
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

I note your return. Heck the chair is probably still warm. Bv)=

Probably, it was that kind of a trip. Next oldest grandchild is just
short of 15; I think it will be a while before the next wedding.

You know what they say about "best laid plans ...."?

She just started high school; I think her parents will want her to
finish that before getting married.

We had about half an inch of rain from Idalia. Looks like Lee will
miss us, still keeping an eye on it tho. Got back from our quick trip
late Saturday afternoon, now catching up before we leave out again.
This one was out to Utah for our oldest grandson's wedding.

I foresee you joining the Great-grandma club soon. Bv)=

They're talking about waiting a couple of years to build up a bit of financial security--we'll see. One of her sisters just had a baby about
6 weeks ago so they can sort of get the a parenting experience if they baby sit.

See above. After hand holding a lady friend (who was abandonded by her baby-daddy) through the delivery process and all of that I remain a
bit surprised that there are second (and more) babies. Made mt glad
the the old DNA dance left me as a guy.

Some deliveries are rougher than others. Mine were overall easy but I'm
glad I stopped at 2--and they were all natural.

Title: My Great Grandmother's Ham Croquettes
Categories: Five, Pork, Breads
Yield: 6 Servings

1/2 lb Diced ham

I'd think ground ham would work better, unless it's a fine dice.

I use (mostly) deli sliced ham no more than 1/8" thick. So, it's a
fine dice. Here are a couple recipes that illustrate taht.

OK, we get that from time to time but more often do a regular ham and
run scraps thru a food proccessor. Best hams we ever got were from a
Mennonite place in PA but his operation had a major fire some years ago
that put him out of business.

---
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)

Ruth Haffly wrote to Dave Drum <=-

Title: My Great Grandmother's Ham Croquettes
Categories: Five, Pork, Breads
Yield: 6 Servings

1/2 lb Diced ham

I'd think ground ham would work better, unless it's a fine dice.

I use (mostly) deli sliced ham no more than 1/8" thick. So, it's a
fine dice. Here are a couple recipes that illustrate taht.

OK, we get that from time to time but more often do a regular ham and
run scraps thru a food proccessor. Best hams we ever got were from a Mennonite place in PA but his operation had a major fire some years ago that put him out of business.

Living the bachelor life I'd be hard pressed to use up a whole (or
even a half) ham. If I'm making something calling for ham I'll get a
ham steak from Humphrey's or buy a smallish canned ham in the 1 pound
size from Dutch Colony or DAK (a Danish company that's more common than
I expected when I went looking).

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

Title: Slow-Cooked Ham Dinner
Categories: Five, Pork
Yield: 4 servings

1 tb (packed) brown sugar
1/2 ts Colman's ground mustard
Dixie prepared horseradish
2 tb + 2 oz (1/2 c) Coca cola
1 lb Fully cooked boneless ham;
- in four slices

In a small bowl, combine the brown sugar, mustard,
horseradish and 2 tablespoons cola. Rub over ham.
Transfer to a slow cooker; add remaining cola to slow
cooker. Cover and cook on low 4 - 6 hours.

Serve with mashed potatoes and freshly cooked green
beans.

Uncle Dirty Dave's Kitchen

MMMMM


... A room without books is like a body without a soul.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hello Ruth,

I note your return. Heck the chair is probably still warm. Bv)=

Probably, it was that kind of a trip. Next oldest grandchild is just
short of 15; I think it will be a while before the next wedding.

You know what they say about "best laid plans ...."?

She just started high school; I think her parents will want her to
finish that before getting married.

You never know. The daughter of one of my friends had a baby
when she was 14 years old. Her boyfried was the same age. Being
a deeply religious person, she allowed her daughter to have the
baby, with the understanding her daughter would have to care
for the child.

Of course her daughter objected, as she claimed it was too much
for her to do alone. Especially since she had to go to school.
So her mother gave in, allowing her boyfriend to also help out.
Kind of like an after-school activity for the both of them.

I think you already know who wound up raising the kid.

Recipe time -

You like coffee?
I know you do.
But this is better.
Coffee with a twist.
Brew your special cup.
Any way you like.
Adding sugar and cream optional.
But here's the kicker.
And it really is a kicker.
The final touch never to forget.
Add one tablespoon of olive oil.
I like two, but one will do.
Extra virgin is best.
Stir for best results.

It is a taste you will remember
for the rest of your life.

You can thank me later.

For Life,
Lee

--
As good as it looks

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

Hi Dave,

1/2 lb Diced ham

I'd think ground ham would work better, unless it's a fine dice.

I use (mostly) deli sliced ham no more than 1/8" thick. So, it's a
fine dice. Here are a couple recipes that illustrate taht.

OK, we get that from time to time but more often do a regular ham and
run scraps thru a food proccessor. Best hams we ever got were from a Mennonite place in PA but his operation had a major fire some years ago that put him out of business.

Living the bachelor life I'd be hard pressed to use up a whole (or
even a half) ham. If I'm making something calling for ham I'll get a
ham steak from Humphrey's or buy a smallish canned ham in the 1 pound

We have a freezer and will bake the ham, then repackage it into meal
size portions for it. Easy to pull one out the day ahead (or warm water
thaw it).

size from Dutch Colony or DAK (a Danish company that's more common
than I expected when I went looking).

DAK has been around for ages; I remember seeing it when I was a kid.
BTW, when we were in UT last week, our daughter put a Honeybaked ham in
the oven one night--it was good. Almost fork tender. Don't know what
they run, costwise, but it is a good ham--and pre sliced so no hassles
with that issue.

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


... I'm clinging to sanity by a thread. Hand me those scissors.

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

Hi Lee,

She just started high school; I think her parents will want her to
finish that before getting married.

You never know. The daughter of one of my friends had a baby
when she was 14 years old. Her boyfried was the same age. Being
a deeply religious person, she allowed her daughter to have the
baby, with the understanding her daughter would have to care
for the child.

I'm 99,99% sure this girl will finish high school. Not so sure if she
will go on to college--took her folks a while to finish but her dad was commissioned an Air Force 2nd Lt. upon graduation. Mom took a teacher
route, ended up finding her career love.

Of course her daughter objected, as she claimed it was too much
for her to do alone. Especially since she had to go to school.
So her mother gave in, allowing her boyfriend to also help out.
Kind of like an after-school activity for the both of them.

I think you already know who wound up raising the kid.

Did they eventually get married?

Recipe time -

You like coffee?
I know you do.

No, not for me
I much prefer tea.

But this is better.
Coffee with a twist.
Brew your special cup.

British Blend or Good Earth Sweet & Spicy Original

Any way you like.
Adding sugar and cream optional.

One packet of Stevia, please
The green one, all natural.

But here's the kicker.
And it really is a kicker.
The final touch never to forget.
Add one tablespoon of olive oil.
I like two, but one will do.

Sorry, but t'would spoil
The tea,I know

Extra virgin is best.
Stir for best results.

I'll save it for cooking
Onions, peppers and such like.

It is a taste you will remember
for the rest of your life.

But not in my tea,
As now you see.

---
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)

On 09-17-23 20:06, Ruth Haffly <=-
spoke to Dave Drum about Ham was:Trippin' <=-

DAK has been around for ages; I remember seeing it when I was a kid.
BTW, when we were in UT last week, our daughter put a Honeybaked ham
in the oven one night--it was good. Almost fork tender. Don't know what they run, costwise, but it is a good ham--and pre sliced so no hassles with that issue.

Back when we were cooking 3+ years ago, we had long decided not to use
the pre sliced ham. They seemed to dry out on us. The uncut hams ended
up being a lot more juicy.

Of course we did (and still do) use sliced delli ham -- often honey
baked.

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

Title: Company Chicken
Categories: D/g, Chicken, Boat
Yield: 6 servings

6 lg Chicken, breast halves;
Boneless; Skinless
(All fat removed)
1/2 lb Ham, thin sliced, deli, lean
2 cn Soup, cream of chicken;
Undiluted
16 oz Sour Cream
-paprika

Place a few slices of ham on bottom of lightly greased or sprayed 13
x 9 baking pan.

Wrap one slice of ham around each chicken breasts - placing seam at
the bottom . Lay in pan on top of other ham slices.

Mix sour cream and soup together. Pour soup mixture over chicken,
sprinkle with paprika.

If assembled in advance -- cover and refrigerate for up to 12 hours

When ready to cook:

Place in 225 degree oven, uncovered for 3 hours.

Serve each breast with some "sauce" on it and remainder of "sauce" on
the side to be served over rice or noodles. Serve with a green
vegetable, carrots, and hot rolls.

Great Company or Casual Dish.

Serves 4 - 6 people depending on the size of the chicken breasts and
appetite

LOWER FAT VERSION:
substitute low fat sour cream and chicken soup.

== Courtesy of Dale & Gail Shipp, Columbia Md. ===

MMMMM


... Shipwrecked in Silver Spring, Maryland. 02:21:06, 19 Sep 2023
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Ruth Haffly <=-

DAK has been around for ages; I remember seeing it when I was a kid.
BTW, when we were in UT last week, our daughter put a Honeybaked ham
in the oven one night--it was good. Almost fork tender. Don't know what they run, costwise, but it is a good ham--and pre sliced so no hassles with that issue.

Back when we were cooking 3+ years ago, we had long decided not to use
the pre sliced ham. They seemed to dry out on us. The uncut hams
ended up being a lot more juicy.

Of course we did (and still do) use sliced delli ham -- often honey
baked.

As I told Ruth, I am more likely to do fresh pork than cured (ham). If
I do use ham I generally stop by Humphrey's and have the butcher whack
mr off a couple ham steaks.

This is near the top of my "Round tuit" list .......

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

Title: Apple-Topped Ham Steak
Categories: Pork, Vegetables, Fruits,
Yield: 4 servings

4 (8 oz ea) ham steaks; bone
- optional
1 c Chopped onion
3 c Apple juice
2 ts Dijon mustard
2 md Green (Granny Smith) apples;
- thin sliced
2 md Red (Pink Lady) apples; thin
- sliced
2 tb Cornstarch
1/4 c Cold water
1 tb Minced fresh sage
+=OR=+
1 ts Rubbed sage
1/4 ts Pepper

In a large skillet coated with cooking spray, brown ham
steaks in batches over medium heat; remove and keep
warm.

In same skillet, saute onion until tender. Stir in apple
juice and mustard; bring to a boil. Add apples. Reduce
heat; cover and simmer for 4 minutes or until apples are
tender.

Combine cornstarch and water until smooth; stir into
apple juice mixture. Bring to a boil; cook and stir for
2 minutes. Stir in sage and pepper. Return steaks to
skillet; heat through.

Eleanor Chore, Athena, Oregon

Makes: 4 servings

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

Uncle Dirty Dave's Archives

MMMMM

... With most men unbelief in one thing springs from blind belief in another. ___ MultiMail/Win v0.52

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

Ruth Haffly wrote to Dave Drum <=-

Living the bachelor life I'd be hard pressed to use up a whole (or
even a half) ham. If I'm making something calling for ham I'll get a
ham steak from Humphrey's or buy a smallish canned ham in the 1 pound

We have a freezer and will bake the ham, then repackage it into meal
size portions for it. Easy to pull one out the day ahead (or warm water thaw it).

I have a freezer, too. But I'm not really "big" on ham. If I'm doing
cured pork it's *much* more likely to be bacon. And if doing fresh(ish)
pork it's pork chops, steaks, loin or roast. Fresh ham? That's a whole
other thing.

One of my favourite sandwiches (and an Illinois icon) is made with fresh
hams.

size from Dutch Colony or DAK (a Danish company that's more common
than I expected when I went looking).

DAK has been around for ages; I remember seeing it when I was a kid.
BTW, when we were in UT last week, our daughter put a Honeybaked ham in the oven one night--it was good. Almost fork tender. Don't know what
they run, costwise, but it is a good ham--and pre sliced so no hassles with that issue.

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

Title: Route 66 Pig Hip Sandwich
Categories: Pork, Sauces, Sandwiches
Yield: 4 Servings

8 sl Fresh ham; cooked
4 Seeded 8" buns; sliced,
- toasted

MMMMM---------------------------SAUCE--------------------------------
1 lg Egg
3 c Good quality oil
7 oz Heinz catsup
2 oz Worcestershire sauce
1/2 c Granulated white sugar
pn Salt

MMMMM-------------------------GARNISHES------------------------------
1 lg Yellow onion; sliced thin
2 md Tomatoes; sliced thin
4 Leaves of head lettuce
Dill pickle slices

MAKE THE SAUCE: Chill a stainless steel mixing bowl
until very cold. Take a large egg from refrigerator
and using an electric mixer, beat egg thoroughly.

While continuing to beat, slowly add vegetable oil and
Heinz catsup. To this, add Worcestershire sauce, sugar,
and pinch of salt. Serve over sliced fresh ham.

Makes 1 quart of sauce.

Toast the buns, spread the bottom of the bun with a
thin layer of sauce. Place two slices of fresh ham on
each bun bottom. Drizzle more sauce over ham, Dress out
the sandwich with the garnishes as desired. Place top
slice of bun over the garnishes and present to diner(s).

As served at the Pig Hip Cafe, Broadwell, IL

Recipe By: The Route 66 Cookbook; ISBN 0-933031-80-7

From: http://www.astray.com

Uncle Dirty Dave's Kitchen

MMMMM


... A competent dishwasher is seldom out of work. -- Notebooks of Lazarus Long ___ MultiMail/Win v0.52

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

Hi Dale,

DAK has been around for ages; I remember seeing it when I was a kid.
BTW, when we were in UT last week, our daughter put a Honeybaked ham
in the oven one night--it was good. Almost fork tender. Don't know what they run, costwise, but it is a good ham--and pre sliced so no hassles with that issue.

Back when we were cooking 3+ years ago, we had long decided not to use
the pre sliced ham. They seemed to dry out on us. The uncut hams
ended up being a lot more juicy.

I could see that in this ham. Outer slices dried the worst but inner
ones weren't too bad. Hopefully Rachel saved the bone and will make a
batch of pea or bean soup with it when the weather cools a bit more.

Of course we did (and still do) use sliced delli ham -- often honey
baked.

We've been getting prepacaged deli cold cuts from Wegman's from time to
time, usually ham, roast beef or turkey. Reminds me, we're leaving out
shortly for another trip so need to pick up some cold cuts. Going to an
RV/ham radio rally, visit daughters and see the annular eclipse.

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


... ... Don't panic... Don't panic... all right, NOW PANIC!!!

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

Hi Dave,

ham steak from Humphrey's or buy a smallish canned ham in the 1 pound

We have a freezer and will bake the ham, then repackage it into meal
size portions for it. Easy to pull one out the day ahead (or warm water thaw it).

I have a freezer, too. But I'm not really "big" on ham. If I'm doing
cured pork it's *much* more likely to be bacon. And if doing
fresh(ish) pork it's pork chops, steaks, loin or roast. Fresh ham?
That's a whole other thing.

Just can't beat the taste of it sometimes. Plus, the bonus of a ham bone
for a pot of pea or bean soup on a cold night.........

One of my favourite sandwiches (and an Illinois icon) is made with
fresh hams.

Have to try it next time we're in the area.

Title: Route 66 Pig Hip Sandwich
Categories: Pork, Sauces, Sandwiches
Yield: 4 Servings

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


... gnorw og... gnorw og... gnorw og nac gnihton

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

Ruth Haffly wrote to Dave Drum <=-

Hi Dave,

ham steak from Humphrey's or buy a smallish canned ham in the 1 pound

We have a freezer and will bake the ham, then repackage it into meal
size portions for it. Easy to pull one out the day ahead (or warm water thaw it).

I have a freezer, too. But I'm not really "big" on ham. If I'm doing
cured pork it's *much* more likely to be bacon. And if doing
fresh(ish) pork it's pork chops, steaks, loin or roast. Fresh ham?
That's a whole other thing.

Just can't beat the taste of it sometimes. Plus, the bonus of a ham
bone for a pot of pea or bean soup on a cold night.........

One of my favourite sandwiches (and an Illinois icon) is made with
fresh hams.

Have to try it next time we're in the area.

Not from the original location, though. It was converted to a Pig Hip Museum in 1991 and operated until the "tragic fire" in 2007. All that remains is an informational plaque attached to a boulder and a restored Pig Hip sign on the original site of the restaurant.

Title: Route 66 Pig Hip Sandwich
Categories: Pork, Sauces, Sandwiches
Yield: 4 Servings

Here's a link to the story and hist'ry of the famous stop: https://www.il66assoc.org/2022/04/ernie-edwards-the-pig-hip-restaurant/

I am told that one can still get a "Pig Hip" at a couple of family cafe spots in Lincoln, IL (next off-ramp up the road). But, heck I can make my own as long as I have the sauce and some fresh pig hip ( uncured ham).

This is a good sauce for other things than the Pig Hip sandwich. Usual "uncooked egg" cautions apply. Bv)=

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

Title: Route 66 Pig Hip Sauce
Categories: Sauces
Yield: 1 Quart

1 lg Egg
3 c Vegetable oil
7 oz Heinz catsup
2 oz Worcestershire sauce
1/2 c Sugar
1 pn Salt

Chill a stainless steel mixing bowl until very cold.
Take egg from refrigerator and using an electric mixer,
beat egg thoroughly. While continuing to beat, slowly
add good quality vegetable oil and Heinz catsup. To
this, add the Worcestershire sauce, sugar, and salt.

Serve over thinly sliced fresh ham.

Recipe By: The Route 66 Cookbook

Uncle Dirty Dave's Kitchen

MMMMM

... I'd love to own a cookie factory. I'd make a lot of dough!

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

Hi Dave,

One of my favourite sandwiches (and an Illinois icon) is made with
fresh hams.

Have to try it next time we're in the area.

Not from the original location, though. It was converted to a Pig Hip Museum in 1991 and operated until the "tragic fire" in 2007. All that remains is an informational plaque attached to a boulder and a
restored Pig Hip sign on the original site of the restaurant.

Title: Route 66 Pig Hip Sandwich
Categories: Pork, Sauces, Sandwiches
Yield: 4 Servings

Here's a link to the story and hist'ry of the famous stop: https://www.il66assoc.org/2022/04/ernie-edwards-the-pig-hip-restaurant

OK, we're outbound right now but a bit south of that. We're in TX for an
RV/ham radio rally, then on to see daughters/families and the annular
solar eclipse. So far nothing spectacular in the line of meals but hope
to hit up a German place or two in our travels, SIL mentioned one in the
SLC area to try.

I am told that one can still get a "Pig Hip" at a couple of family
cafe spots in Lincoln, IL (next off-ramp up the road). But, heck I can make my own as long as I have the sauce and some fresh pig hip (
uncured ham).

Not sure how we'll head back east, depends on the weather but will keep
this in mind if we go thru IL.


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


... Books are better than TV; they exercise your imagination.

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