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

Title: Wienerschnitzel
Categories: Austrian, Veal
Yield: 2 Servings

1 1/2 lb Veal cutlets; (680 g)
1/2 c All-purpose flour
3 tb Parmesan cheese; grated
2 Eggs
1 ts Parsley; minced
1/2 ts Salt
1/4 ts Pepper
1 pn Ground nutmeg
2 tb Milk
1 c Dry bread crumbs
6 tb Butter
4 sl Lemon

Place each veal cutlet between two pieces of plastic wrap, and pound
with the flat side of a meat mallet until about 1/4" thick. Dip in
flour to coat.

In a medium bowl, stir together the Parmesan cheese, eggs, parsley,
salt, pepper, nutmeg, and milk. Place bread crumbs on a plate. Dip
each cutlet into the egg mixture, then press in the bread crumbs to
coat. Place coated cutlets on a plate and refrigerate for 1 hour or
overnight.

Melt butter in a large skillet over medium heat. Cook the breaded
cutlets until browned on each side, about 3 minutes per side. Remove
to a serving platter, and pour the pan juices over them. Garnish with
lemon slices.

MMMMM
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Ben,

Title: Wienerschnitzel
Categories: Austrian, Veal
Yield: 2 Servings

I've done a lighter version of this, using turkey or chicken breast,
pounded thin as needed, then coated with the usual flour/egg mix/bread
crumb coatings. Then I'll pop them into a glass pan sprayed with non
stick spray, spray more on top of the meat and bake at 350 for 15-20
minutess (until cooked thru). Serve with the traditional lemon wedges
and they're every bit as good as the veal, without the mess of frying.


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


... Some are so educated they can bore you on almost any subject

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

Re: Wienerschnitzel
By: Ruth Haffly to Ben Collver on Wed Dec 27 2023 11:48:50

I've done a lighter version of this, using turkey or chicken breast,
and they're every bit as good as the veal, without the mess of frying.

Hi Ruth,

Thanks for writing.

I found it in my brother's recipe collection. I'm not really into veal
because a friend told me that it is comparatively cruel to animals. I
like the idea of coming up with alternatives. Here's a recipe for Tofu Schnitzel from recipesource.com

Some other folks in the house got out a waffle iron and started playing
a game called Will It Waffle? They put leftover homemade mashed
potatoes and freshly sauteed onions into the waffle batter, and then
topped them with shredded cheese and sour cream. To mine i added some
spicy mango pickle. I thought it was amazingly delicious.

-Ben

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

Title: Tofu Schnitzel With Lemon-Caper Sauce
Categories: Main course, Vegetarian, Quick dishe
Yield: 4 Servings

1 lb Firm tofu; well-drained
1/3 c Whole wheat pastry flour
2 Eggs; beaten
6 oz Crispbread; processed to
-crumbs
2 tb Butter
2 tb Oil
2 Lemons; peeled and sliced

-------------------------LEMON-CAPER SAUCE------------------------
3 tb Butter
2 Lemons; juice of
2 tb Capers; rinsed and drained

Slice the tofu into 1/2" thick pieces. Coat the tofu slices with
flour on both sides; then dip into the beaten eggs (thin eggs with a
little water, if desired). Roll the slices in the crispbread crumbs.

In a large frying pan, saute the tofu on both sides in the butter and
oil over moderate heat until crisp and brown, about 10 minutes.
Remove from the pan and place on a serving dish. Top with the lemon
slices.

To prepare the sauce, place the butter and lemon juice in the frying
pan and cook over low heat just until the butter is melted. Stir to
combine and immediately pour over the tofu. Garnish with the capers.

Recipe by Delicious! (Oct 1986)

MMMMM
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Ben,

Re: Wienerschnitzel
By: Ruth Haffly to Ben Collver on Wed Dec 27 2023 11:48:50

I've done a lighter version of this, using turkey or chicken breast,
and they're every bit as good as the veal, without the mess of frying.

Hi Ruth,

Thanks for writing.

Just adding my $.02 to keep the echo going. At the end of next month,
I'll have been on it for 30 years.

I found it in my brother's recipe collection. I'm not really into
veal because a friend told me that it is comparatively cruel to BC>

Plus, the cost of it as compared to something like chicken is a bit more
than I usually want to pay. We were stationed in Germany (Frankfurt
am/Main October 86-October 89, Berlin October 89-July 92) and ate a lot
of schnitzel over there. Coming back Stateside, I wanted to keep it in
our food choices but at a better cost so came up with using chicken. A
while later, to avoid the mess of frying, we tried baking it and found
we were successful.

animals. I BC> like the idea of coming up with alternatives. Here's a
recipe for BC> Tofu Schnitzel from recipesource.com

I'm not sure if I'd go for a tofu version or not, guess I'd have to give
it a try. It's been a while since I've bought tofu.

Some other folks in the house got out a waffle iron and started
playing a game called Will It Waffle? They put leftover homemade
mashed
potatoes and freshly sauteed onions into the waffle batter, and then topped them with shredded cheese and sour cream. To mine i added some spicy mango pickle. I thought it was amazingly delicious.

Sounds like fun....and you can try a wide variety of things to see how
well they will or won't waffle. I can see my younger daughter trying it
with her boys. (G)

Title: Tofu Schnitzel With Lemon-Caper Sauce
Categories: Main course, Vegetarian, Quick dishe
Yield: 4 Servings

I can see where this would make a good "almost schnitzel"; might fool
some people.

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


... It works! Now, if only I could remember what I did.

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

Re: Wienerschnitzel
By: Ruth Haffly to Ben Collver on Fri Dec 29 2023 12:24:11

Just adding my $.02 to keep the echo going. At the end of next month,
I'll have been on it for 30 years.

That's a long time! How did you first find your way to this echo?
I've been using recipes from this echo since 1995, only i didn't know
they came from this echo. I wish i had discovered it decades ago.

Recently someone on Mastodon asked for advice about "creating a recipe
site without ads or pages of backstory.. and what is the best platform
to build this on?" They wanted to be able to invite others to
contribute recipes and have the option to monetize it. I thought
about inviting them to this echo, but had some reservations.
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Ben Collver wrote to Ruth Haffly <=-

Just adding my $.02 to keep the echo going. At the end of next month,
I'll have been on it for 30 years.

That's a long time! How did you first find your way to this echo?
I've been using recipes from this echo since 1995, only i didn't know
they came from this echo. I wish i had discovered it decades ago.

Recently someone on Mastodon asked for advice about "creating a recipe site without ads or pages of backstory.. and what is the best platform
to build this on?" They wanted to be able to invite others to
contribute recipes and have the option to monetize it. I thought
about inviting them to this echo, but had some reservations.

No way to "monetize" Fido. It's non-commercial and will likely stay that
way. If they'd like to join in to the "old school" social medium - then,
my all means invite them. All they will need is a computer and internet
access. I'm not sure if anyone is running a "dial-up" bbs these days. And
I'm pretty sure you can't BBS on your phone. Bv)=

Shifting gears - Saturday night I worked late and when I got home I
pulled a "Michelena's Fettuccine Alfredo with Chicken & Broccoli" single
serve meal from the freezer and nuked it. Following the package
directions I found the chicken bits dry and *very* chewy and couldn't
find the broccoli at all. If you see it in the store -save you $$$.

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

Title: Chicken & Broccoli Alfredo
Categories: Poultry, Soups, Pasta, Cheese
Yield: 3 Servings

8 oz Uncooked linguine or
- fettucine
1 c Broccoli florets
2 tb Butter
1 lb Skinned, boned chicken in
- 1/2" dice
10 3/4 oz Can cream of mushroom soup;
- undiluted
1/2 c Whole milk
1/2 c Grated Parmesan cheese; plus
- more to sprinkle at table
1/4 ts Pepper

Cook pasta according to package directions. Add broccoli
to cooking water for the last 4 minutes of cooking time;
drain.

In a medium skillet, over med-high heat, melt butter.
Add chicken and cook, stirring, until chicken is no
longer pink. Add soup, milk, cheese, pepper & the pasta
mixture. Heat through, stirring occasionally.

Serve with additional cheese.

Makes 4 servings

Note: This recipe is from my 7th grade Home Ec. class,
circa 1959! ENJOY! Melanie in BC

From: http://www.recipelink.com

Uncle Dirty Dave's Kitchen

MMMMM

... I'm not sure what makes pepperoni so good - the pepper or the oni.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Ben,

Just adding my $.02 to keep the echo going. At the end of next month,
I'll have been on it for 30 years.

That's a long time! How did you first find your way to this echo?
I've been using recipes from this echo since 1995, only i didn't know
they came from this echo. I wish i had discovered it decades ago.

We had moved to AZ (Fort Huachuca) the year before and Steve got
involved with the local computer community; we had a Commodore 64 at the
time. He was over at the home of somebody else, doing something or other
with computers and was asked if he knew about FidoNet. He didn't, was introduced to it, came home and joined several echoes. He also joined
the Cooking echo, got me to start reading it after a few weeks. I joined several sewing/crafting related echoes (which have since folded) and
have kept up with the Cooking group. In that time Steve went to Korea
for a year, then back to AZ; we moved to Hawaii in 2001, Savannah, GA in
2006; and Wake Forest, NC in 2009 but have kept up with the echo. In
2007 we were able to attend our first Cooking echo picnic, hosted by the Shipps, and have been able to attend several others since, hosting it
(the most recent, probably the last one) in 2019. I've used a number of recipies from here, contributed a some and have had fun discussing
various cooking related topics with the folks here over the years.

Recently someone on Mastodon asked for advice about "creating a

recipe BC> site without ads or pages of backstory.. and what is the
best platform BC> to build this on?" They wanted to be able to invite
others to BC> contribute recipes and have the option to monetize it. I
thought BC> about inviting them to this echo, but had some
reservations.

That last thing, the option to monetize, would have ruffled a lot of
feathers on the echo. I don't think it would have been accepted so you
did well to follow your thoughts/reservations and not suggest they join
the echo.

Meanwhile, it's New Year's Eve. The traditional southern meal for
January 1 is black eyed peas and collard greens, to symbolise riches for
the coming year (coins and folding money). I don't cook them for New
Year's but have eaten both of them at various times. Collard greens are
best picked/eaten after they've been frost bitten; they cook much faster
then. We like them boiled, with something like a smoked ham hock cooked
with them.

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


... Our necessities are few but our wants are endless...

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

Dave Drum wrote to Ben Collver <=-

I'm not sure if anyone is running a "dial-up" bbs these days.

There's 34 BBSes that offer POTS access here: https://www.telnetbbsguide.com/bbs/connection/dial-up/

I'm sure there's more than that with POTS access.

Once I get my VA disability raised, I'm planning on adding POTS access.
I actually had a very busy line when I did have one several years ago.

And I'm pretty sure you can't BBS on your phone. Bv)=

You can, at least on Android phones. However, due to the technical
limitations with most phones, you need 3x reading glasses to read the
text on an average phone.

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

Title: Gwendolyn's Tuna Cassarole
Categories: Main dish, Noodles, Fish, Seandennis
Yield: 6 Servings

1 16 ounce bag of wide egg
Noodles
8 oz Block of extra sharp Cheddar
Cheese
1/2 c Mexican blend shredded
Cheese
1 c Italian bread crumbs
2 5 ounce cans chunk light
Tuna in water
2 10.5 ounce cans of cream of
Mushroom soup
1/2 t Garlic salt
3 T Black pepper
1/4 c Vegetable oil

Boil egg noodles until tender with the oil, 1 tablespoon pepper, and
the garlic salt. Drain the noodles. Mix the noodles, soup, tuna and
1/2 cup of breadcrumbs with another tablespoon of pepper until fully
combined.

Slice Cheddar cheese into small slices. Top mixture with the rest of
the bread crumbs and pepper. Layer the cheese slices to cover the
top, then sprinkle the Mexican blend over top of that. Cover, put on
low heat on stovetop for 25 minutes.

Sean's note: I received this one evening from my friend, Gwendolyn,
online when I asked her what she was making for dinner. This is one
of her favorite "go to" recipes.

MM'd by Sean Dennis on 18 January 2017.

MMMMM

-- Sean

... "Learning makes the wise wiser and the fool more foolish." - John Ray
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Wienerschnitzel
By: Ruth Haffly to Ben Collver on Sun Dec 31 2023 04:46 pm

That was fun reading about your path to the cooking echo. Super cool
that you were using a C=64 at that time. As a kid some of my friends
had BBS access but i never did. So i would go over with floppy disks
and ask for copies of their mad loot they had spent evening phone
time downloading.

Happy New Year!

I've eaten black eyed peas and greens for New Years more than once.
I didn't know that collards are better after they have been frost-bit.
Collards are one of my favorite greens, along with Italian kale. I
like to drink the "pot liqueur" or vegetable broth that's left over
after cooking them.

Last night i had pizza, salad, and dressing for dinner, all homemade.
Not traditional but very satisfying.
--- SBBSecho 3.14-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Sean Dennis wrote to Dave Drum <=-

I'm not sure if anyone is running a "dial-up" bbs these days.

There's 34 BBSes that offer POTS access here: https://www.telnetbbsguide.com/bbs/connection/dial-up/

The first BBS I ever called was a POTS multi-line, home brewed system
running on a Burroughs B-20 mini computer. Called "Minnie" by it's Big
Cheese - who worked for, guess who, at that time. We used to have Minnie-
Fests (similar to echo picnics - but local) at various venues in the area.
And Minnie members were the core of the local *Nix Usersd Group which to
this day meets on the second Wednesday of the month for food & beverage.

Attendance is sparser than it used to be - manym have toppled from their respective twigs r moved elsewhere. But ther's still a core of 10 or so
who still make it (sometimes) to the meetings.

I'm sure there's more than that with POTS access.

Once I get my VA disability raised, I'm planning on adding POTS access.
I actually had a very busy line when I did have one several years ago.

And I'm pretty sure you can't BBS on your phone. Bv)=

You can, at least on Android phones. However, due to the technical limitations with most phones, you need 3x reading glasses to read the
text on an average phone.

Which means the *I* won't be BBSing on my phone. AFAIAC my phone is to
take calls and make calls and/or the occasional text. Apps are nice, buy
a side issue.

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

Title: Baked Stuffed Flounder
Categories: Seafood, Stuffing, Breads
Yield: 4 Servings

4 (1 1/4 lb/500 g) flounders
1/2 c Celery; chopped fine
1 cl Minced garlic
8 tb Butter
1/2 lb (225 g) shrimp; boiled,
- chopped
1/2 lb (225 g) crabmeat; picked
1 lg Egg; slightly beaten
1/2 c Chopped green onions
1 c Bread crumbs or panko
2 tb Chopped parsley
Salt, pepper & cayenne

Saute celery, onions and garlic in 4 tb melted butter.
Add bread crumbs, shrimp, crabmeat and parsley. Mix well.
Season to taste with salt, pepper and cayenne.

Split thick side of each flounder, lengthwise and cross-
wise, and loosen meat from bone of fish to form a pocket
for stuffing.

Brush well with additional melted buttter, salt & pepper.
Stuff pocket with dressing.

Melt remaining 4 tb butter in shallow baking pan. Place
fish in pan. Cover and bake @ 375-|F/190-|C. for about 30
minutes. Remove cover and bake additional 5 minutes.

Courtesy Illinois Bell Telephone Pioneers

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Guard against the impostures of pretended patriotism." Geo. Washington
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

I'm not sure if anyone is running a "dial-up" bbs these days.

My old DOS system still offers POTS although I am starting to believe the quality of the POTS line has dropped way off since my local utility provider has switched to VOIP -- 1+502-875-8938.

This system also offers POTS via the 2600 service (at 1+515-400-2600 or
1+956-300-2600) with the initial username and password of
capitolcityonline .

Mike


* SLMR 2.1a * We all live in a yellow subroutine.
--- SBBSecho 3.14-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Dave Drum wrote to Sean Dennis <=-

The first BBS I ever called was a POTS multi-line, home brewed system running on a Burroughs B-20 mini computer. Called "Minnie" by it's Big Cheese - who worked for, guess who, at that time. We used to have
Minnie- Fests (similar to echo picnics - but local) at various venues
in the area. And Minnie members were the core of the local *Nix Usersd Group which to this day meets on the second Wednesday of the month for food & beverage.

A buddy of mine used to run Waffle BBS under HP/UX on a HP mini-computer
in his basement. That was in the early 80s and I used a Digital VT100
and a Hayes modem to access his BBS.

Attendance is sparser than it used to be - manym have toppled from
their respective twigs r moved elsewhere. But ther's still a core of 10
or so who still make it (sometimes) to the meetings.

I'm thinking about trying to set up a NUG (*NIX Users Group) once I get
myself reliable transportation.

Which means the *I* won't be BBSing on my phone. AFAIAC my phone is to take calls and make calls and/or the occasional text. Apps are nice,
buy a side issue.

If I didn't need a cell phone for my hearing aids, I'd just get a pager
again.

Since it's that time of day:

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

Title: Hearty Meatball Subs
Categories: Ground beef, Healthwise, Luncheon, Main dishes, Not sent
Yield: 6 Servings

6 Submarine (2 1/2 oz.) rolls,
-unsplit
1 lb Ground round
16 oz No-salt-added tomato sauce,
-divided
1/4 c Seasoned bread crumbs
1/4 c Minced onion
1/4 ts Salt
1 Clove garlic, minced
Vegetable cooking spray
2 ts Olive oil
1 1/2 c Green bell pepper, 1 1/2"
-julienne cut
1 c Slivered onion
2 tb Tomato paste
1/2 ts Dried whole basil

Slanting knie at an angle, cut a 5x1 1/2" oval piece out of the top
of each roll. Scoop out roll, leaving a 1 1/2" wide cavity. Set rolls
aside; reserve remaining bread for another use. Combine ground round,
1/4 cup tomato sauce and next 4 ingredients in another bowl; stir
well,. Shape into 54 (1 inch) meatballs; place on a rack coated with
cooking spray. Place rack in a roasting pan. Bake at 350 F. for 15
minutes or until done. Coat a nonstick skillet with cooking spray;
add oil. Place over medium heat until hot. Add bell pepper and onin;
saute 5 minutes. Add remaining tomato sauce, tomato paste, and basil;
simmer, uncovered, 5 minutes. Add meatballs, stirring gently to coat;
cook 3 minutes or until heated. Spoon meatballs into each roll;
divided sauce evenly. Yield: 6 servings. Per serving: 339 calories,
7.6 g. fat, 48 mg. cholesterol MC formatting by bobbi744@sojourn.com

Recipe by: Cooking Light Card Posted to Digest eat-lf.v097.n068 by
Roberta Banghart <bobbi744@sojourn.com> on Mar 13, 1997

MMMMM

-- Sean

... WinErr 00F: Unexplained error: please tell us how this happened.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Mike Powell wrote to DAVE DRUM <=-

I'm not sure if anyone is running a "dial-up" bbs these days.

My old DOS system still offers POTS although I am starting to believe
the quality of the POTS line has dropped way off since my local utility provider has switched to VOIP -- 1+502-875-8938.

Illinois Bell is trying to con its subscribers into switching to the cell
based landlines. I'm keeping my hard wired phone service so they have to maintain their decaying infrastructure.

This system also offers POTS via the 2600 service (at 1+515-400-2600 or
1+956-300-2600) with the initial username and password of capitolcityonline .

There are none local to me - and unless I make the switch to VOIP/Cell
based house phones long distance still costs money. Bv)=

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

Title: Crab Stuffing
Categories: Seafood, Breads, Stuffing
Yield: 8 Servings

1 lb Crabmeat; picked over
1/3 c Chopped celery
1/3 c Melted fat
2 c Bread crumbs
3 lg Eggs; beaten
1/2 c Chopped onion
1/3 c Fine diced bell pepper
2 cl Garlic; fine chopped
1 tb Chopped parsley
2 ts Salt

Drain crabmeat. Cook onion, celery, green pepper and
garlic in fat until tender. Combine bread cubes, eggs,
parsley, salt, pepper, cooked vegs. and crabmeat.

Mix well. Fill crab shells with mixture, bake @ 350ºF
for about 30 minutes.

This can be used as a casserole or a stuffing for fish
also.

Courtesy Illinois Bell Telephone Pioneers

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Joy is the simplest form of gratitiude." -- Karl Barth
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

The first BBS I ever called was a POTS multi-line, home brewed system running on a Burroughs B-20 mini computer. Called "Minnie" by it's Big Cheese - who worked for, guess who, at that time. We used to have
Minnie- Fests (similar to echo picnics - but local) at various venues
in the area. And Minnie members were the core of the local *Nix Usersd Group which to this day meets on the second Wednesday of the month for food & beverage.

A buddy of mine used to run Waffle BBS under HP/UX on a HP
mini-computer in his basement. That was in the early 80s and I used a Digital VT100 and a Hayes modem to access his BBS.

Whilst clearing out a box of electronic "treasures" I cam across my first
ever modem - a 300 baud port-mounted Totsal-Tel Modem. No C=64 to plug it
in to though. I also came across my old US Robotics 9600 modem. I'm pretty
sure the power supply is in another box. Got a whole lot of collected "treasures" that are destined for the local confuser/electronic recycler https://blhcomputers.com/recycling-list/

Attendance is sparser than it used to be - many have toppled from
their respective twigs r moved elsewhere. But ther's still a core of 10
or so who still make it (sometimes) to the meetings.

I'm thinking about trying to set up a NUG (*NIX Users Group) once I get myself reliable transportation.

Pick a friendly watering hole with plenty a seating and a laid-back vice.
We were meeting at a local Italian bistro where we'd share one or more
manhole cover sized 'road kill' pizzas (Everything but anchovies) diving
the cost among us. But the CoVid pandemic and their ace bartender falling
off his twig put paid to inside service and they're drive-up only.

So, now we meet at a different place that has decent pizza, great chilli
and other things.

Which means the *I* won't be BBSing on my phone. AFAIAC my phone is to take calls and make calls and/or the occasional text. Apps are nice,
buy a side issue.

If I didn't need a cell phone for my hearing aids, I'd just get a pager again.

Huh? How does that work? If it's too far off topic you have my e-mail.

Since it's that time of day:

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

Title: Hearty Meatball Subs
Categories: Ground beef, Healthwise, Luncheon, Main dishes, Not sent
Yield: 6 Servings

Not my favourite sub for a number of reasons. Not least being the generic meatballs most places use. And the marinara sauce that eith stains my
shirt front or runs down my forearm and drips off my elbow. Bv)=

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

Title: Dirty Dave's Meatballs
Categories: Five, Pork, Breads, Cheese
Yield: 2 1/2 pounds

2 lb Bulk Italian sausage; mild
- or hot, your choice
+=OR=+
1 lb Bulk Italian Sausage
+=AND=+
1 lb Ground chuck-grade beef
1 c Fresh breadcrumbs
3/4 c Fine grated Parmesan cheese
Olive oil

In a large bowl, mix all ingredients except olive oil by
hand, using a light touch. Take a portion of meat in hand,
and roll between palms to form a ball that is firm packed
but not compressed. Repeat, making each meatball about 1
inch in diameter.

In a large, heavy pot heat olive oil over medium-high heat.
When it shimmers, add meatballs in batches. Do not crowd.
Brown well on bottoms before turning, or meatballs will
break apart. Continue cooking until browned all over.

Remove meatballs to a plate as each batch is finished. Let
meatballs cool slightly; cover and refrigerate or freeze
until needed.

Yields: About 60 one-inch meatballs or 30 two-inch (for
: use in spaghetti & meatballs.

Dave's Notes: Make your fresh breadcrumbs from any
nearly stale bread you have around the kitchen. Use your
food processor to get the texture you want. For this
recipe a medium grind seems to work best.

You can use any Parmesan cheese you like. The stuff from
the pre-grated cans works here. You can also use
mixtures of Parmesan with other cheeses. I use a store
brand Parmesan, Romano and Asiago blend to good effect.

Uncle Dirty Dave's Kitchen

MMMMM

... Last year I joined a support group for procrastinators. We haven't met yet. --- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

I'm not sure if anyone is running a "dial-up" bbs these days.

My old DOS system still offers POTS although I am starting to believe the quality of the POTS line has dropped way off since my local utility provider has switched to VOIP -- 1+502-875-8938.

Illinois Bell is trying to con its subscribers into switching to the cell based landlines. I'm keeping my hard wired phone service so they have to maintain their decaying infrastructure.

Here it was the local utility provider who switched their equipment over.
I am not sure what the local Bell is doing with theirs.

Mike


* SLMR 2.1a * Lye, Cheetham, and Steele: Attorneys at Law
--- SBBSecho 3.14-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Ben,

That was fun reading about your path to the cooking echo. Super cool
that you were using a C=64 at that time. As a kid some of my friends
had BBS access but i never did. So i would go over with floppy disks
and ask for copies of their mad loot they had spent evening phone
time downloading.

Glad you enjoyed it; I don't realise I'd written so much until I went
back and re-read it. We got our first 286 at a military surplus sale a
few months later and have gradually upgraded over the years. I'm not
sure what Steve runs now except that it's still not windoesn't (except
for a few specific applications, then it's an emulator.

Happy New Year!

It has been a quiet one so far. Yesterday Steve ran a home test for
Covid, came up positive so we're pretty much keeping our distance from
each other. The test kit was officially expired but still..........

I've eaten black eyed peas and greens for New Years more than once.
I didn't know that collards are better after they have been

frost-bit. BC> Collards are one of my favorite greens, along with

I learned that when I first moved to NC in 1975, found it to be true.
Our son in law is from Georgia so our daughter has cooked peas and
greens for New Year's quite often. We visited one year while they were
still in Las Vegas, spent 8 hours in the Nellis AFB emergency room New
Year's day (bronchitis) and came home to greens and peas--sure tasted
good.


Italian kale. I BC> like to drink the "pot liqueur" or vegetable broth
that's left over BC> after cooking them.

I'll drink it in small quantities. For extra flavoring when they're
served up, I add some pepper vinegar to the greens.

Last night i had pizza, salad, and dressing for dinner, all

homemade. BC> Not traditional but very satisfying.

Sounds good; we went to a bbq place for dinner Sunday after church and
brought home left overs. Had them for dinner last night--Steve had fried chicken gizzards, sweet potato fries and (canned) baked beans. I had
potato salad, fried okra and pulled pork--we will definatly return to
that place.

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


... Are you sure you really want to know that?

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

Dave Drum wrote to Mike Powell <=-

Illinois Bell is trying to con its subscribers into switching to the
cell based landlines. I'm keeping my hard wired phone service so they
have to maintain their decaying infrastructure.

Around here, the POTS system has been bought and sold so many times I'm
losing track. Looks like it's CenturyLink but it's now a DBA for
another company called Lumen.

My ISP is actually my local power board and I'm getting 300/300 fiber
for $20 a month with an extra $5 going towards a public-facing IPv4
address (without it, I couldn't run the BBS). I'm very satisfied with
my service and when I can afford it, I'll switch to 1GB/1GB fiber for
$80 a month.

Loocks like with an ACP account, you can get free DSL but this service I
get is so much better and stable.

I can't get a price quote on a simple POTS line without "chatting with
an agent". CenturyLink is notorious for its terrible customer service.

Since it's 27F out right now:

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

Title: Cottage Stew
Categories: Crockpot, Soups & ste, Beef
Yield: 1 Servings

1 1/2 lb Lean beef; cut in 1" cubes
2 tb Flour
2 tb Butter
2 tb Corn oil
2 Celery ribs; cut in chunks
1 c Beef stock
1/2 ts Salt
1/4 ts Pepper
1/2 ts Dried thyme
1/2 ts Dried marjoram
1 ts Prepared mustard
2 tb Fresh lemon juice
3 tb Chopped parsley

Brown meat in butter and oil. Combine meat and remaining ingredients,
except lemon juice and parsley, and place in a slow cooker. Cover and
cook on low 6 to 8 hours. Stir in lemon juice and parsley and serve
with toast, noodles or potatoes. Posted to recipelu-digest Volume 01
Number 392 by James and Susan Kirkland <kirkland@gj.net> on Dec 21,
1997

MMMMM

-- Sean


... Lawsuit: What attorneys wear to court.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Mike Powell wrote to DAVE DRUM <=-

Here it was the local utility provider who switched their equipment
over. I am not sure what the local Bell is doing with theirs.

I have a Vonage home VoIP line that works well. For $10 more a month, I
can get an additional FAX line that's designed to work with analog FAX
machines (Vonage provides a self-provisioning Grandstream HT802 ATA upon service activation). I'm tempted to activate that feature and see how a
modem works but I still want an actual POTS line for reliability reasons
and not depending on any Internet infrastructure.

More stew on a cold winter day:

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

Title: Country Stew
Categories: Crockpot, Stews, Beef
Yield: 1 Servings

2 lb Beef cuts
5 Carrots; sliced
3 Cut onions
6 Potatoes; cut up
3 Ribs celery; sliced
28 oz Can whole tomatoes (juice
-also); cut up
1 c Water
6 tb Minute tapioca
3 tb Worcestershire sauce
Pepper and salt to taste
Ground allspice; to taste
Marjoram; to taste
Thyme; to taste
2 Bay leaves
1 pk (10 oz) frozen sweet peas

Put all ingredients except peas into a slow cooker. Mix all the above
together in the crockpot cover; put on low and cook all day or
overnight. Turn to high and add frozen peas 1/2 hour to 1 hour before
serving. Posted to recipelu-digest Volume 01 Number 408 by James and
Susan Kirkland <kirkland@gj.net> on Dec 27, 1997

MMMMM

-- Sean


... WinErr 01D: Keyboard error: press F12 to continue.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Mike Powell wrote to DAVE DRUM <=-

I'm not sure if anyone is running a "dial-up" bbs these days.

My old DOS system still offers POTS although I am starting to believe the quality of the POTS line has dropped way off since my local utility provider has switched to VOIP -- 1+502-875-8938.

Illinois Bell is trying to con its subscribers into switching to the cell based landlines. I'm keeping my hard wired phone service so they have to maintain their decaying infrastructure.

Here it was the local utility provider who switched their equipment
over. I am not sure what the local Bell is doing with theirs.

There was some talk, years ago, about our local, municipally owned
utility (electric, sewer and water) getting in to being an ISP using
the existing infrastructure. That morphed into going over to wireless high-speed internet using low-power draw repeaters on the electric
poles. But, some dinners/drinks were bought and a couple "sponsored"
vacations taken and that dandy idea was shovelled under. Greed wins,
it seems, nearly every time.

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

Title: Cream Cheese Cookies
Categories: Cookies, Snacks
Yield: 22 cookies

1/2 c Butter; room temp
4 oz Cream cheese; room temp
1 c Granulated sugar
1 lg Egg; room temp
1 ts Vanilla extract
1 ts Almond extract; opt
1/2 ts Baking powder
1 3/4 c Cake flour

Beat butter and cream cheese together till well creamed
and lightened. Add and beat in the sugar for a minute.
Next add in egg and extracts. Beat it in until combined.

Beaten butter, cream cheese and sugar in a glass mixing
bowl.

Sift and add cake flour and baking powder in 2-3
additions. Mix it all in and form the dough.

Cover and chill the dough for an hour in refrigerator.
When ready to bake, preheat oven to 375 deg F. Take the
dough out of refrigerator and divide it into 20-22
balls.

Place them on lined baking tray and bake for about 9-11
minutes or till the cookies look puffy and the underside
edges will appear golden.

Allow to cool the cookie for 5 minutes on the tray and
then transfer to a wire stand to cool further down.

When the cookie are cooled down, you can sprinkle them
with powdered sugar. This step is optional, but it makes
cookies look prettier.

Cookies stay fresh stored at room temperature covered
tightly for 2-3 days.

Baked or unbaked cookie dough balls can be frozen for up
to 2 months. No need to thaw dough balls before baking,
just bake them for a minute longer.

RECIPE FROM: https://greedyeats.com

Uncle Dirty Dave's Archives

MMMMM

... Dewey, Cheatham & Howe Attorneys - Mergers a specialty

--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

Illinois Bell is trying to con its subscribers into switching to the
cell based landlines. I'm keeping my hard wired phone service so they
have to maintain their decaying infrastructure.

Around here, the POTS system has been bought and sold so many times I'm losing track. Looks like it's CenturyLink but it's now a DBA for
another company called Lumen.

Other than when I lived in Californica I've always been on good ol' Ma
Bell for telephone. Even through all the anti-trust bust ups and
reformations it has been some form of AT&T. And once fiber came to
my part of town I told the cable ($cumca$t/Xfinity) about that place
where the sun never shines and went with AT&T fiber. Since I qualify
for the Gummint's "Affordable Connectivity Program" .....

My ISP is actually my local power board and I'm getting 300/300 fiber
for $20 a month with an extra $5 going towards a public-facing IPv4 address (without it, I couldn't run the BBS). I'm very satisfied with
my service and when I can afford it, I'll switch to 1GB/1GB fiber for
$80 a month.

Loocks like with an ACP account, you can get free DSL but this service
I get is so much better and stable.

What would they charge/rent on modems, etc. When I ditched $cumca$t they
began dunnung me to return their modem and router. At which poin t I told
the agent (who spoke heavily accented Engrish) to re-check the records,
I never rented a single piece from them.

I can't get a price quote on a simple POTS line without "chatting with
an agent". CenturyLink is notorious for its terrible customer service.

Since it's 27F out right now:

That's nippy for your area. I'm looking at 31F - but the sun isn't up
over the eastern horizon yet. Supposed to go all the way up to 38F by lunchtime.

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

Title: Cottage Stew
Categories: Crockpot, Soups & ste, Beef
Yield: 1 Servings

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

Title: Easy Cottage Pie
Categories: Beef, Potatoes, Vegetables, Herbs
Yield: 4 Servings

2 lb Potatoes; peeled, quartered
8 tb Butter
1 md Onion; chopped; 1 1/2 cups
2 c Mixed vegetables; diced
- carrots, corn, peas
1 1/2 lb Ground beef
1/2 c Beef broth
1 ts Worcestershire sauce
Salt & pepper, seasonings
- of choice

BOIL THE POTATOES: Place the peeled and quartered potatoes
in medium sized pot. Cover with at least an inch of cold
water. Add a teaspoon of salt. Bring to a boil, reduce to
a simmer, and cook until tender (about 20 minutes).

SAUTÉ VEGETABLES: While the potatoes are cooking, melt 4
tablespoons of the butter in a large sauté pan on medium
heat. Add the chopped onions and cook until tender, about
6 to 10 minutes. If you are including vegetables, add them
according to their cooking time. Carrots should be cooked
with the onions, because they take as long to cook as the
onions do. If you are including peas or corn, add them
toward the end of the cooking of the onions, or after the
meat starts to cook, as they take very little cooking
time.

ADD THE GROUND BEEF, THEN WORCESTERSHIRE SAUCE AND BROTH:
Add ground beef to the pan with the onions and vegetables.
Cook until no longer pink. Season with salt and pepper.
Add the worcestershire sauce and beef broth. Bring the
broth to a simmer and reduce heat to low. Cook uncovered
for 10 minutes, adding more beef broth if necessary to
keep the meat from drying out.

MASH THE COOKED POTATOES: When the potatoes are done
cooking (a fork can easily pierce), remove them from the
pot and place them in a bowl with the remaining 4 Tbsp of
butter. Mash with a fork or potato masher, and season with
salt and pepper to taste.

LAYER THE MEAT MIXTURE AND MASHED POTATOES IN A CASSEROLE
DISH: Preheat oven to 400ºF/204ºC. Spread the beef,
onions, and vegetables (if using) in an even layer in a
large baking dish (8" x 13" casserole). Spread the mashed
potatoes over the top of the ground beef. Rough up the
surface of the mashed potatoes with a fork so there are
peaks that will get well browned. You can even use a fork
to make creative designs in the mashed potatoes.

BAKE IN OVEN: Place in a 400ºF/204ºC oven and cook until
browned and bubbling, about 30 minutes. If necessary,
broil for the last few minutes to help the surface of the
mashed potatoes brown.

VARIATIONS: Put a layer of creamed corn between the ground
beef and the mashed potatoes.

Sprinkle grated cheddar cheese over the top of the mashed
potatoes before baking.

The original recipe comes from Frances Hochschild, and
her mother.

RECIPE FROM: http://recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM


... Cooking, like love, should be entered into with abandon. Or not at all

--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Wienerschnitzel
By: Ruth Haffly to Ben Collver on Fri Dec 29 2023 12:24:11

Some other folks in the house got out a waffle iron and started
playing a game called Will It Waffle?

Sounds like fun....and you can try a wide variety of things to see how
well they will or won't waffle. I can see my younger daughter trying it with her boys. (G)

I lost a round of Will It Waffle this morning where i learned that no,
coconut flour will not waffle, despite having 3 separate binders in
the batter (banana, chia seeds, and eggs).
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Ben,

Some other folks in the house got out a waffle iron and started
playing a game called Will It Waffle?

Sounds like fun....and you can try a wide variety of things to see how
well they will or won't waffle. I can see my younger daughter trying it with her boys. (G)

I lost a round of Will It Waffle this morning where i learned that no, coconut flour will not waffle, despite having 3 separate binders in
the batter (banana, chia seeds, and eggs).

Hmmmmmmmm, that one sounds like it should waffle. Maybe a mix of it with another flour, play with the ratios...........? Have fun with it. Steve
has been fighting Covid since Monday so we're not doing anything fancy;
the first few days we had a lot of soup as it was easy do/easy eats.
He's feeling better (still not 100%, still testing positive) so last
night I baked some chicken cutlets coated with panko, sweet and Irish
potatoes. Main thing now is me trying to avoid getting it.


---
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)

Re: Will It Waffle?
By: Ruth Haffly to Ben Collver on Sun Jan 07 2024 15:34:04

Hmmmmmmmm, that one sounds like it should waffle. Maybe a mix of it with another flour, play with the ratios...........? Have fun with it.

Yes, i think that the batter needed to have some gluten in one form or
another.

Steve has been fighting Covid since Monday so we're not doing
anything fancy;
Main thing now is me trying to avoid getting it.

I am not a doctor, but i endorse extra of the following:

* Vitamin D
* Zinc
* Sleep

Take care!
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Ben,

Re: Will It Waffle?
By: Ruth Haffly to Ben Collver on Sun Jan 07 2024 15:34:04

Hmmmmmmmm, that one sounds like it should waffle. Maybe a mix of it with another flour, play with the ratios...........? Have fun with it.

Yes, i think that the batter needed to have some gluten in one form or another.

Probably so, we don't do gluten free so would probably not try making a
GF waffle unless we had to. Some years ago I had to cook GF from time to
time, also dairy free so became pretty good at adapting my normal
cooking. Now those needs are basically gone (usually church related
cooking, people have moved on/out) but I do label dishes I bring to pot
lucks, etc. Will be bringing another Ocracoke Fig Cake to the American
Legion get together next week.

Steve has been fighting Covid since Monday so we're not doing
anything fancy;
Main thing now is me trying to avoid getting it.

I am not a doctor, but i endorse extra of the following:

* Vitamin D
* Zinc
* Sleep

Trying to keep up with all of them, last one is the hardest. I also keep
my Vitamin C intake high as that helps the lungs.

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


... There cannot be a crisis today; my schedule is already full.

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

Re: Will It Waffle?
By: Ruth Haffly to Ben Collver on Tue Jan 09 2024 13:35:37

Will be bringing another Ocracoke Fig Cake to the American
Legion get together next week.

What an interesting cake! I saved the recipe and intend to post it
and try it later.

<https://www.pbsnc.org/blogs/lifestyle/trudy-austin-ocracoke-fig-cake/>
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Ben,

Re: Will It Waffle?
By: Ruth Haffly to Ben Collver on Tue Jan 09 2024 13:35:37

Will be bringing another Ocracoke Fig Cake to the American
Legion get together next week.

What an interesting cake! I saved the recipe and intend to post it
and try it later.

<https://www.pbsnc.org/blogs/lifestyle/trudy-austin-ocracoke-fig-cake/

I use a recipe that came from Southern Living, found it on the All
Recipies web site. Did find that the glaze I made this time was way too
much, saved the extra and had it on some scones.

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


... Are you sure you really want to know that?

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

Re: Will It Waffle?
By: Ruth Haffly to Ben Collver on Thu Jan 11 2024 12:02:00

I use a recipe that came from Southern Living, found it on the All
Recipies web site.

I will check that out. I happen to have made several quarts of fig
preserves this summer. I have no excuse NOT to try this cake. :-)
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Ben,

Re: Will It Waffle?
By: Ruth Haffly to Ben Collver on Thu Jan 11 2024 12:02:00

I use a recipe that came from Southern Living, found it on the All
Recipies web site.

I will check that out. I happen to have made several quarts of fig preserves this summer. I have no excuse NOT to try this cake. :-)

I saw the recipe you posted; it looks quite similar to what I make--I
didn't pull the recipe off the fridge to do a line by line comparison. I
put my fig preserves in 8 ounce jelly jars; with just the 2 of us,
having big jars of it open in the fridge at any one time doesn't make
sense. Also makes for a nice hostess gift or other give away at that
size. We did a baked Camaberet cheese with fig preserves last week for a
snack; it was good. (G)


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


... There cannot be a crisis today; my schedule is already full.

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

I was always the geek end of it.

I would probably enjoy reading stories from your work. I got a lucky
break into an IT career and with few exceptions i worked for small, family-owned manufacturers. This required me to be a generalist and
to work with tight budgets. Then i burned out on that, worked as a
web developer for a startup, and decided i hated computers and
commerce. ;)

I've had an international food interest since before i had Internet
access, through Korean, Russian, and Thai friends in high school and
college. Of those three cuisines, Korean was my favorite.

After living several years with a gluten-intolerant family, i don't
habitually eat bread. I switched over to rice. In the rare times
that i make bread, i prefer to do it by hand, but i can definitely
imagine delegating it to a machine to relieve physical issues.

Oddly enough, i cannot see your messages on the End of the Line BBS,
nor on the Fools Quarter BBS. I am seeing them on Vertrauen BBS.
Something seems discombobulated in the fidonet National Cooking echo.

Here's a recipe for you!

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

Title: Vegan Kimchi
Categories: Korean, Vegetarian
Yield: 1 Batch

2 Nappa cabbages
2 c Water
2 tb Flour
2 tb Brown sugar
5 bn Green onions
5 Garlic heads
3 Carrots
1 lb Radishes
1 Ginger root piece (2")
1 Onion
1 Asian pear -OR-
2 Apples
1/2 c Coconut aminos or soy sauce;
-(substitute for fish sauce)
1/2 c Miso paste (substitute for
-shrimps)
3 tb Kelp powder (substitute for
-bonito)
1/4 c Sesame seeds (substitute
-for shrimps and bonito)
1/2 c Red chili flakes
1 Jar kim chi seasoning
2 ts Indian red chili powder

It took 2 days and 4 burps to get the desired fermentation at 70
degrees F room temperature. It may take an extra day or two at a
lower room temperature.

Recipe by Sarah C.

MMMMM
--- SBBSecho 3.14-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)