Ruth Haffly wrote to Dave Drum <=-

I've been doing that the last few years for various reasons. Latest one
is that the right hand has something going on with it--not sure if it's
a major arthritis flare or carpal tunnel but I'm seeing the hand specialist on the 16th. Right now it's hard doing anything requiring a grip.

We're not as young as we used to was. Bv)=

I know, Steve and I marked another full decade last year. I know I've slowed down on a lot of what I used to do.

Wouldn't it be nice to be old without *getting* old? Bv)=

Here's a cheesy bread that I "made up". These days I let the bread
machine make the dough. Then, depending on the final use either put it
in loaf pans or form baguettes or French/Italian loaves on a sheet
pan.

Title: Rustic Italian Cheese Bread
Categories: Breads, Herbs, Cheese
Yield: 12 Servings

Pretty sure that's in my MM archive. (G)

Imagine that. Have you made it yet?

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

Title: Dirty Dave's Old Fashion Chicken & Noodles
Categories: Poultry, Pasta, Vegetables, Herbs
Yield: 5 Servings

500 g (17.6 oz) Swabian Spaetzle *
28 oz (2 cans) chicken broth
2 Chicken leg quarters; cooked
- meat removed from bone and
- shredded
1/8 ts Ground sage
1 ts Celery seed
1/4 ts (to 1/2 ts) "Italian" herb
- seasoning
10 3/4 oz Can cream of chicken soup
1 1/2 c Left over chicken gravy
+=OR=+
12 oz Jar Heinz chicken gravy

* Deutsche Kuche found at ALDI. These are as good as I
can make from scratch on a good day. And not expensive.

In a large pan, bring chicken broth to a boil. Add the
noodles. Stir. Let it come back to a boil, turn down to
a medium heat, stirring often. While cooking add chicken
and spices. Cook noodles until tender, if it becomes dry
add small amount of water until noodles are tender.

Mix together chicken soup and gravy. Add to the noodle
mixture and stir continuously. When they are no longer
watery, remove from heat. The noodles will be thick,
creamy and chewy. Similar to dumplings.

Serves 4-6 with side dishes.

Uncle Dirty Dave's Kitchen

MMMMM

... It's quite a challenge to make people eat crab ice cream - Blumenthal
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

We're not as young as we used to was. Bv)=

I know, Steve and I marked another full decade last year. I know I've slowed down on a lot of what I used to do.

Wouldn't it be nice to be old without *getting* old? Bv)=

Nice thought but the real world won't allow for it. Then there's the
picking of a particular age (or range of ages) you would want to stay
at. I can think of pros and cons to just about any age. (G)

Here's a cheesy bread that I "made up". These days I let the bread
machine make the dough. Then, depending on the final use either put it
in loaf pans or form baguettes or French/Italian loaves on a sheet
pan.

Title: Rustic Italian Cheese Bread
Categories: Breads, Herbs, Cheese
Yield: 12 Servings

Pretty sure that's in my MM archive. (G)

Imagine that. Have you made it yet?

No, I've dropped a lot of the bread making that I used to do. Might get
back into it, see what the hand doctor says.

---
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 <=-

Wouldn't it be nice to be old without *getting* old? Bv)=

Nice thought but the real world won't allow for it. Then there's the picking of a particular age (or range of ages) you would want to stay
at. I can think of pros and cons to just about any age. (G)

I was referencing the "creak and groans" part of getting old. Not the "repeating my misteaks" part(s) of life.

Here's a cheesy bread that I "made up". These days I let the bread
machine make the dough. Then, depending on the final use either put it
in loaf pans or form baguettes or French/Italian loaves on a sheet
pan.

Title: Rustic Italian Cheese Bread
Categories: Breads, Herbs, Cheese
Yield: 12 Servings

Pretty sure that's in my MM archive. (G)

Imagine that. Have you made it yet?

No, I've dropped a lot of the bread making that I used to do. Might
get back into it, see what the hand doctor says.

That's where the bread machine is invaluable. I just took a look and a
nice item that even does gluten-free bread is available (more than one)
in the U$74 - U$85 range.

Given my lack of counter space/work area it good to have something like
that which stores easily in the pantry and does away with needing any
kneading (yes, I at stated it that way in purpose) room.

Last thing I used my stand mixer, which does not move off the counter
easily, for was a bundt cake which I made as a my contribution to a pot
luck at my work.

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

Title: Chocolate Bundt Cake
Categories: Cakes, Desserts, Chocolate
Yield: 9 Servings

15 1/2 oz Box Duncan Hines dark
- chocolate cake mix
5 oz Pkg. instant chocolate
- pudding
3/4 c Water
1/2 c Oil
4 lg Eggs
8 oz Dairy sour cream
6 oz Pkg. chocolate chips

Place first six ingredients in bowl. Beat at low speed
to moisten, beat at medium speed until creamy. Fold in
chocolate chips. Grease tube or bundt pan.

Bake at 350-|F/175-|C for 50 - 55 minutes. Test by
inserting toothpick until it comes out clean. Be sure
toothpick is hitting into cake an not into a melted
chocolate chip.

OPTIONAL: Dust with confectioners' sugar.

RECIPE FROM: https://nourish.schnuks.com

Uncle Dirty Dave's Kitchen

MMMMM

... If all the cars in America were placed nose-to-tail it would be Labour Day --- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Wouldn't it be nice to be old without *getting* old? Bv)=

Nice thought but the real world won't allow for it. Then there's the picking of a particular age (or range of ages) you would want to stay
at. I can think of pros and cons to just about any age. (G)

I was referencing the "creak and groans" part of getting old. Not the "repeating my misteaks" part(s) of life.

I wasn't thinking of mistakes so much as just various things that
happened at various stages of life. For instance, I met Steve the day
after my dad's 50th birthday. A month later, I was hit by a car, doing a
major number on my right knee. It never was 100% but useable, until I
had to have it replaced in 2019. Steve and I will celebrate our 49th
wedding anniversary later this year.

Here's a cheesy bread that I "made up". These days I let the bread
machine make the dough. Then, depending on the final use either put it
in loaf pans or form baguettes or French/Italian loaves on a sheet
pan.

Title: Rustic Italian Cheese Bread
Categories: Breads, Herbs, Cheese
Yield: 12 Servings

Pretty sure that's in my MM archive. (G)

Imagine that. Have you made it yet?

No, I've dropped a lot of the bread making that I used to do. Might
get back into it, see what the hand doctor says.

That's where the bread machine is invaluable. I just took a look and a nice item that even does gluten-free bread is available (more than
one) in the U$74 - U$85 range.

I've got one but it resides in the butler (mobile island) most of the
time.

Given my lack of counter space/work area it good to have something
like that which stores easily in the pantry and does away with needing
any
kneading (yes, I at stated it that way in purpose) room.

Last thing I used my stand mixer, which does not move off the counter easily, for was a bundt cake which I made as a my contribution to a
pot luck at my work.

I have a Kitchen Aide Professional, 6 quart mixer that stays on my
(limited) counter space. I've used it for mixing up & initial kneading
of bread, last time I used it was for the fig cake. I'll be making
another one of those next week for a pot luck and seeing a hand doctor
about the right hand; right now there's no way I could knead a loaf of
bread.

---
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)

Ruth Haffly wrote to Dave Drum <=-

That's where the bread machine is invaluable. I just took a look and a nice item that even does gluten-free bread is available (more than
one) in the U$74 - U$85 range.

I've got one but it resides in the butler (mobile island) most of the time.

Given my lack of counter space/work area it good to have something
like that which stores easily in the pantry and does away with
needing any kneading (yes, I at stated it that way in purpose) room.

Last thing I used my stand mixer, which does not move off the counter easily, for was a bundt cake which I made as a my contribution to a
pot luck at my work.

I have a Kitchen Aide Professional, 6 quart mixer that stays on my (limited) counter space. I've used it for mixing up & initial kneading
of bread, last time I used it was for the fig cake. I'll be making
another one of those next week for a pot luck and seeing a hand doctor about the right hand; right now there's no way I could knead a loaf of bread.

I had one of those but it went to live with my sister-in-law when her
old mixer's gears got all wonky. I replaced it with a Cuisinart stand
mixer for a lot less money than I paid for the KA. It's more than
adequate for my needs. and much nicer looking than the old Fire Engine
Red KA. Here's a pixture - http://tinyurl.com/12SPEEDMIX

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

Title: Old Fashioned Gooseberry Pie
Categories: Pastry, Fruits, Pies, Citrus
Yield: 6 Servings

-----------------------------------CRUST-----------------------------------
2 1/2 c Flour
1/4 c Sugar
16 tb (1/2 lb) very cold butter;
- in small cubes
4 tb Ice cold milk; more, if
- needed
1/2 ts Salt
1 lg Egg; beaten together
+=WITH=+
1 tb Milk; for glazing top crust

----------------------------------FILLING----------------------------------
5 c Whole wild gooseberries;
- stemmed, washed
1 1/2 c Sugar; or less
2 tb Grated fresh ginger
Juice and zest of one orange
1/3 c Instant tapioca
4 tb Butter

Set oven @ 375ºF/190ºC.

To make the crust, use stand mixer with paddle beater.
Beat together butter, flour, sugar and salt until butter
is in flakes, coated with flour. Do not over mix. Slowly
add very cold milk, one or two tablespoons at a time.
When dough first begins to form ball, stop beating. Do
not add too much liquid. Dough should barely hold
together. Divide dough into two balls, press into a
thick disk with hands, wrap in plastic wrap, and
refrigerator for 30 minutes or longer.

While dough is chilling, begin preparing the filling.
Combine all ingredients except butter in a large sauce
pan, and place over medium heat. Cover until
gooseberries begin to soften and burst (about 5
minutes.) Then uncover, and keep barely simmering on
medium-low heat for an additional 10 minutes. Remove
from heat and allow to cool while rolling out pastry.

Once dough has chilled, remove from refrigerator and
roll out one disk on a lightly floured surface until
large enough to cover bottom and sides of pie dish, with
3/4 inch overhang. Crimp edges decoratively, and set pie
weights on top of bottom crust. Bake for 10 minutes or
until golden. Do not let edges of crust burn. Cover with
aluminum foil or pie guard if necessary.

While bottom crust is baking, roll out second pastry
disk. Using small biscuit cutter or rim of small juice
glass, cut out circles from rolled dough. Place circles
on baking tray and return immediately to refrigerator or
freezer to keep chilled. (Do not re-roll scraps of extra
pastry dough, they will become tough. Bake on separate
baking sheet to snack on with ice cream.)

Once bottom crust has baked, and filling has cooled,
pour gooseberry filling into bottom crust. Slice 4
tablespoons of butter on top of filling, then decorative
layer of pastry circles in concentric pattern, leaving a
hole in the middle and around the outer edge. Brush top
disks with beaten egg/milk mixture. Use aluminum foil
strips, or pie guard over crust. Return to oven and bake
for 35 to 50 minutes, or until juices are vigorously
bubbling. (Be sure to place a baking sheet on rack below
pie to catch any spilling juices. There will be some.)

Allow pie to cool completely before serving.

Serves 8. (according to whom? UDD)

From: http://beekman1802.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Friendship is a diminishing of distance between people." -- Keith Richards --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Last thing I used my stand mixer, which does not move off the counter easily, for was a bundt cake which I made as a my contribution to a
pot luck at my work.

I have a Kitchen Aide Professional, 6 quart mixer that stays on my (limited) counter space. I've used it for mixing up & initial kneading
of bread, last time I used it was for the fig cake. I'll be making
another one of those next week for a pot luck and seeing a hand doctor about the right hand; right now there's no way I could knead a loaf of bread.

I had one of those but it went to live with my sister-in-law when her
old mixer's gears got all wonky. I replaced it with a Cuisinart stand mixer for a lot less money than I paid for the KA. It's more than
adequate for my needs. and much nicer looking than the old Fire Engine
Red KA. Here's a pixture - http://tinyurl.com/12SPEEDMIX

I've seen the fire engine red, as well as other colors. Since Steve was
still active duty Army at that time and we knew we had at least one more
move ahead of us, we went with the pewter grey color. It goes well with whatever kitchen color I have (but I still like Alton Brown's flame
mixer). (G)


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


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

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

Ruth Haffly wrote to Dave Drum <=-

I had one of those but it went to live with my sister-in-law when her
old mixer's gears got all wonky. I replaced it with a Cuisinart stand mixer for a lot less money than I paid for the KA. It's more than
adequate for my needs. and much nicer looking than the old Fire Engine
Red KA. Here's a pixture - http://tinyurl.com/12SPEEDMIX

I've seen the fire engine red, as well as other colors. Since Steve was still active duty Army at that time and we knew we had at least one
more move ahead of us, we went with the pewter grey color. It goes well with whatever kitchen color I have (but I still like Alton Brown's
flame mixer). (G)

All the Kitchen Aids I remember seeing in person have been that garish
red. I pay so little attention to the boob tube that there may have been, indeed, probably were, other colours shown on Emeril, Rachel Ray, David Rosengarten or the Too Hot Tamales sets.

One of my favourites, back when I was watching TeeVee was David
Rosengarten, host of Taste, he took a deep dive into a different food
every episode.

My other favourite show was the Two Fat Ladies.

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

Title: Two Fat Ladies' Scallops w/Leeks
Categories: Fat ladies, Seafood, Wine, Dairy
Yield: 3 Servings

12 Fresh sea scallops on their
- shells
8 Young leeks
4 tb Unsalted butter
Salt & fresh ground pepper
2 Shallots; minced
2/3 c Dry white wine
1/4 c Dry vermouth
2/3 c Heavy cream
1 bn Parsley; flat-leaf, chopped

Remove the scallops from their shells or ask your
fishmonger to do this. Separate the white flesh from the
roe (if still there) and detach the hard skin around the
whites and the tiny black sac from the roe. Wash clean
under a running tap. Halve the whites horizontally. Leave
to dry off on some paper towel.

Wash the leeks and discard the green parts (you can use
them for soup or stock). Slice the white stems lengthwise
into narrow strips about 2 inches long. Place in a
saucepan with 2 tablespoons of the butter, a pinch of salt
and 1/2 cup of water. Cover and simmer for 20 minutes.
Keep hot.

In another pan, melt the rest of the butter and then
gently cook the shallots until they are soft. Add the
wine, vermouth and the scallops, with their roe if
available. Bring just to boiling point, then turn the heat
very low and simmer for exactly 2 minutes, or less if the
scallops are small.

Remove the leeks from their liquid using a slotted spoon
and place in a heated dish. With the same implement place
the scallops on top. Add the leek juice to the scallop
juice and boil briskly until the liquid is reduced to 1/2
cup. Pour in the cream, bring back to a boil, and bubble
for a moment or two. Season with salt and pepper. Pour
over the arranged scallops and leeks. Scatter the minced
parsley over all.

Recipe by: Cooking with the Two Fat Ladies

Uncle Dirty Dave's Kitchen

MMMMM

... Sow your oats on Saturday night And on Sunday pray for crop failure.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

adequate for my needs. and much nicer looking than the old Fire Engine
Red KA. Here's a pixture - http://tinyurl.com/12SPEEDMIX

I've seen the fire engine red, as well as other colors. Since Steve was still active duty Army at that time and we knew we had at least one
more move ahead of us, we went with the pewter grey color. It goes well with whatever kitchen color I have (but I still like Alton Brown's
flame mixer). (G)

All the Kitchen Aids I remember seeing in person have been that garish red. I pay so little attention to the boob tube that there may have
been, indeed, probably were, other colours shown on Emeril, Rachel
Ray, David Rosengarten or the Too Hot Tamales sets.

There are at least a dozen different colors of KA mixers. Our older
daughter has a 5 qt model, in red. Seems that red is the color they use
for most of their side accessories like scapers, measuring cups, etc.

One of my favourites, back when I was watching TeeVee was David Rosengarten, host of Taste, he took a deep dive into a different food every episode.

Our favorites were "Good Eats" and "Iron Chef".....while in HI, we
caught some of the Japanese versions of the latter. Couldn't understand
what they were saying but still fun to watch.

---
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)

Ruth Haffly wrote to Dave Drum <=-

adequate for my needs. and much nicer looking than the old Fire
Engine Red KA. Here's a pixture - http://tinyurl.com/12SPEEDMIX

I've seen the fire engine red, as well as other colors. Since Steve was still active duty Army at that time and we knew we had at least one
more move ahead of us, we went with the pewter grey color. It goes well with whatever kitchen color I have (but I still like Alton Brown's
flame mixer). (G)

All the Kitchen Aids I remember seeing in person have been that garish red. I pay so little attention to the boob tube that there may have
been, indeed, probably were, other colours shown on Emeril, Rachel
Ray, David Rosengarten or the Too Hot Tamales sets.

There are at least a dozen different colors of KA mixers. Our older daughter has a 5 qt model, in red. Seems that red is the color they use for most of their side accessories like scapers, measuring cups, etc.

So Amazon's web page shows me. IIRC most of the Food Network folk used
the 5 quart version w/tilting head. When I got my first KA in the 6 qt.
size its head did not tilt - which made changing beaters, etc. a PITA sometimes. Or having to release the beater to remve the mixing bowl.

One of my favourites, back when I was watching TeeVee was David Rosengarten, host of Taste, he took a deep dive into a different food every episode.

Our favorites were "Good Eats" and "Iron Chef".....while in HI, we
caught some of the Japanese versions of the latter. Couldn't understand what they were saying but still fun to watch.

I had several hosts that I enjoyed. And a few - Bobby Flay and Guy Fieri
- who had me reaching for the remote. Fieri came to my town to do a show
on Charlie Parker's Diner for his Diners, Drive-Ins & Dives series. As I
eat there fairly often and helped the originator (Lanny Huggins) develop
his menu - I w3as a taste tester for new/proposed dishes, I was curious
to see how they were treated by TVFN.

When I went there for lunch soon after he had blown through town I asked
my waitress how it went with the "big deal". Her comment was "What a
'Richard Cranium'!" (not her exact words ... cleaned up for use in the
echo) www.charlieparkersdiner.com

Previous owner Mike Murphy won a $25K first prize in the Thomas English
Muffin Breakfast contest. In a very classy move he divided the prize
money among the staff.

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

Title: Charlie Parker's Diner Breakfast Horseshoe
Categories: Pork, Breads, Cheese, Sauces, Potatoes
Yield: 1 Serving

1 English Muffin
2 lg Eggs; cooked as desired
4 sl Thick-cut bacon
6 oz Cheese sauce
6 oz Sausage gravy
12 oz Shredded hash browns

Butter and grill both halves of an English muffin to a
light gold appearance.

Place both halves of the English muffin on a plate,
buttered side up.

Place 2 strips of cooked bacon on each English muffin
half.

Ladle 6 oz of cheese sauce on one English muffin half.

Ladle 6 oz of sausage gravy on the other English muffin
half.

Cover entire plate with freshly cooked hash brown.

UDD Notes: I've et this critter. It's good. But, there
are better (I think) breakfast shoes in Springfield.
Nearly every breakfast joint around here has a version.
The secret (if there is one) is in the cheese sauce and
especially the sausage gravy.

Recipe from: http://thomasbreakfastbattle.com

Uncle Dirty Dave's Archives

MMMMM

... Discover all unpredictable errors before they occur.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

All the Kitchen Aids I remember seeing in person have been that garish red. I pay so little attention to the boob tube that there may have
been, indeed, probably were, other colours shown on Emeril, Rachel
Ray, David Rosengarten or the Too Hot Tamales sets.

There are at least a dozen different colors of KA mixers. Our older daughter has a 5 qt model, in red. Seems that red is the color they use for most of their side accessories like scapers, measuring cups, etc.

So Amazon's web page shows me. IIRC most of the Food Network folk used
the 5 quart version w/tilting head. When I got my first KA in the 6
qt. size its head did not tilt - which made changing beaters, etc. a
PITA
sometimes. Or having to release the beater to remve the mixing bowl.

That is the one major downside to the 6 qt size but I can deal with it.
I'll be firing up the mixer later this week for another fig cake.

One of my favourites, back when I was watching TeeVee was David Rosengarten, host of Taste, he took a deep dive into a different food every episode.

Never saw him but sounds interesting.

Our favorites were "Good Eats" and "Iron Chef".....while in HI, we
caught some of the Japanese versions of the latter. Couldn't

understand RH> what they were saying but still fun to watch.

I had several hosts that I enjoyed. And a few - Bobby Flay and Guy
Fieri - who had me reaching for the remote. Fieri came to my town to

I don't mind Bobby but I don't care for Guy at all.

(Lanny DD> Huggins) develop his menu - I w3as a taste tester for
new/proposed DD> dishes, I was curious to see how they were treated by
TVFN.

When I went there for lunch soon after he had blown through town I
asked my waitress how it went with the "big deal". Her comment was
"What a
'Richard Cranium'!" (not her exact words ... cleaned up for use in the echo) www.charlieparkersdiner.com

Previous owner Mike Murphy won a $25K first prize in the Thomas
English Muffin Breakfast contest. In a very classy move he divided the prize
money among the staff.

That was very classy of him, don't usually see much of that.

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


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

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

Ruth Haffly wrote to Dave Drum <=-

So Amazon's web page shows me. IIRC most of the Food Network folk
used the 5 quart version w/tilting head. When I got my first KA in
the 6 qt. size its head did not tilt - which made changing beaters,
etc. a real PITA sometimes. Or having to release the beater to remve
the mixing bowl.

That is the one major downside to the 6 qt size but I can deal with it. I'll be firing up the mixer later this week for another fig cake.

I quite like figs but I've never had (or been offered) fig cake. I'll
have to remedy that at some point.

One of my favourites, back when I was watching TeeVee was David Rosengarten, host of Taste, he took a deep dive into a different
food every episode.

Never saw him but sounds interesting.

Our favorites were "Good Eats" and "Iron Chef".....while in HI, we
caught some of the Japanese versions of the latter. Couldn't
understand RH> what they were saying but still fun to watch.

I had several hosts that I enjoyed. And a few - Bobby Flay and Guy
Fieri - who had me reaching for the remote. Fieri came to my town to

I don't mind Bobby but I don't care for Guy at all.

Flay is tolerable except when he's in smart as ... aleck mode

(Lanny Huggins) develop his menu - I w3as a taste tester for
new/proposed DD> dishes, I was curious to see how they were treated
by TVFN.

When I went there for lunch soon after he had blown through town I
asked my waitress how it went with the "big deal". Her comment was
"What a 'Richard Cranium'!" (not her exact words ... cleaned up for
use in the echo) www.charlieparkersdiner.com

Previous owner Mike Murphy won a $25K first prize in the Thomas
English Muffin Breakfast contest. In a very classy move he divided
the prize money among the staff.

That was very classy of him, don't usually see much of that.

Murphy sold the diner to his head cook who used his part of the prize
money as part of the down payment. Then Mike (who had been appointed
to fill out a State Senate term for the elected guy who snuffed it. He
was then elected for a full term - but resigned part way through to
take up the position as head of The Greater Springfield Chamber of
Commerce.

I'm going to Charlie Parker's fir breakfast after I upload my replies.
They have an "Early Bird" special of two eggs (any style), potatoes,
meat, toast and coffee at a good price if you get there before 08:00.

I usually get Tater Tots for my potato as they are one of the few venues
in toown that offers them. And since I am "coffied out" by the time I
leave home they give me a glass of juice or milk in place of the more
usual coffee.

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

Title: Sweet Potato Tater Tots
Categories: Potatoes, Breads, Vegetables
Yield: 6 servings

2 lg Sweet potatoes (about 2
- pounds)
1 tb Olive oil
2 ts Cornstarch
3/4 ts Sea salt
1 ts Garlic powder
1 ts Paprika
1/2 ts Onion powder
1 c Panko bread crumbs
Cooking spray

Set the oven @ 425ºF/218ºC.

Scrub the sweet potatoes (which are different than
yams); pierce several times with a fork. Bake until
tender, 50-60 minutes.

Don't skip the scrub and wash step; that's a major sweet
potato cooking mistake.

When cool enough to handle, peel and discard the potato
skins. Place the pulp in a large bowl. Lightly mash with
oil, cornstarch and seasonings.

Shape 1 tablespoon of sweet potato mixture into 1" long
cylinders. If you find the mixture to be sticky, coat
your hands lightly with a bit of olive oil.

Roll the cylinders in panko, pressing gently to help
adhere. Place on a greased baking sheet, then spray
lightly with cooking spray.

EDITOR'S TIP: If you're nervous about your tots
sticking, line the baking sheets with a single layer
of parchment paper.

Cook until golden and crispy

Bake @ 425ºF/218ºC until golden brown and crisp, 30-40
minutes, turning once halfway through baking. Serve
immediately!

Lauren Habermehl; Taste of Home Test Kitchen

Makes: 2 pounds - 6 servings

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

Uncle Dirty Dave's Archives

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Hi Dave,

That is the one major downside to the 6 qt size but I can deal with it. I'll be firing up the mixer later this week for another fig cake.

I quite like figs but I've never had (or been offered) fig cake. I'll
have to remedy that at some point.

Well, if we ever have another echo get together, I'll make a fig cake.
That's not looking very likely now but, there's always a possibility...
BTW, I used the mixer yesterday to make butter blend, our version of the
soft butter--3 sticks salted (our taste, you may prefer unsalted) butter
and a cup of olive oil blended together on a medium high speed. This
recipe can be adjusted to 2 sticks of butter and 2/3 cup olive oil or 1
stick of butter and 1/3 cup of olive oil but in the latter case I'd do
it by hand or use a hand mixer.

One of my favourites, back when I was watching TeeVee was David Rosengarten, host of Taste, he took a deep dive into a different
food every episode.

Never saw him but sounds interesting.

Our favorites were "Good Eats" and "Iron Chef".....while in HI, we
caught some of the Japanese versions of the latter. Couldn't
understand RH> what they were saying but still fun to watch.

I had several hosts that I enjoyed. And a few - Bobby Flay and Guy
Fieri - who had me reaching for the remote. Fieri came to my town to

I don't mind Bobby but I don't care for Guy at all.

Flay is tolerable except when he's in smart as ... aleck mode

Hit the mental "delete" or mute button in those cases.

(Lanny Huggins) develop his menu - I w3as a taste tester for
new/proposed DD> dishes, I was curious to see how they were treated
by TVFN.

When I went there for lunch soon after he had blown through town I
asked my waitress how it went with the "big deal". Her comment was
"What a 'Richard Cranium'!" (not her exact words ... cleaned up for
use in the echo) www.charlieparkersdiner.com

Previous owner Mike Murphy won a $25K first prize in the Thomas
English Muffin Breakfast contest. In a very classy move he divided
the prize money among the staff.

That was very classy of him, don't usually see much of that.

Murphy sold the diner to his head cook who used his part of the prize money as part of the down payment. Then Mike (who had been appointed
to fill out a State Senate term for the elected guy who snuffed it. He
was then elected for a full term - but resigned part way through to
take up the position as head of The Greater Springfield Chamber of Commerce.

Did right well for himself then.

I'm going to Charlie Parker's fir breakfast after I upload my replies. They have an "Early Bird" special of two eggs (any style), potatoes,
meat, toast and coffee at a good price if you get there before 08:00.

I usually get Tater Tots for my potato as they are one of the few
venues in toown that offers them. And since I am "coffied out" by the
time I
leave home they give me a glass of juice or milk in place of the more usual coffee.

That's a much bigger breakfast than I usually eat. I'd sub out tea for
the coffee and ask if I could get fruit for the potatoes.

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


... Computers run on smoke. They stop when it leaks out.

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

Ruth Haffly wrote to Dave Drum <=-

That is the one major downside to the 6 qt size but I can deal with it. I'll be firing up the mixer later this week for another fig cake.

I quite like figs but I've never had (or been offered) fig cake. I'll
have to remedy that at some point.

Well, if we ever have another echo get together, I'll make a fig cake. That's not looking very likely now but, there's always a possibility... BTW, I used the mixer yesterday to make butter blend, our version of
the soft butter--3 sticks salted (our taste, you may prefer unsalted) butter and a cup of olive oil blended together on a medium high speed. This recipe can be adjusted to 2 sticks of butter and 2/3 cup olive oil
or 1 stick of butter and 1/3 cup of olive oil but in the latter case
I'd do it by hand or use a hand mixer.

I have a covered butter keeper which I leaave on the counter/table at
room temperature - et voila' - soft butter.

One of my favourites, back when I was watching TeeVee was David Rosengarten, host of Taste, he took a deep dive into a different
food every episode.

Never saw him but sounds interesting.

Our favorites were "Good Eats" and "Iron Chef".....while in HI, we
caught some of the Japanese versions of the latter. Couldn't
understand RH> what they were saying but still fun to watch.

I had several hosts that I enjoyed. And a few - Bobby Flay and Guy
Fieri - who had me reaching for the remote. Fieri came to my town to

I don't mind Bobby but I don't care for Guy at all.

Flay is tolerable except when he's in smart as ... aleck mode

Hit the mental "delete" or mute button in those cases.

Or go do something productive and come back when Ming Tsai or Two Hot
Tamales have come on following Flay's mess.

(Lanny Huggins) develop his menu - I w3as a taste tester for
new/proposed DD> dishes, I was curious to see how they were treated
by TVFN.

When I went there for lunch soon after he had blown through town I
asked my waitress how it went with the "big deal". Her comment was
"What a 'Richard Cranium'!" (not her exact words ... cleaned up for
use in the echo) www.charlieparkersdiner.com

Previous owner Mike Murphy won a $25K first prize in the Thomas
English Muffin Breakfast contest. In a very classy move he divided
the prize money among the staff.

That was very classy of him, don't usually see much of that.

Murphy sold the diner to his head cook who used his part of the prize money as part of the down payment. Then Mike (who had been appointed
to fill out a State Senate term for the elected guy who snuffed it. He
was then elected for a full term - but resigned part way through to
take up the position as head of The Greater Springfield Chamber of Commerce.

Did right well for himself then.

As well as for others. It's what I call doing well by doing good.

I'm going to Charlie Parker's fir breakfast after I upload my replies. They have an "Early Bird" special of two eggs (any style), potatoes,
meat, toast and coffee at a good price if you get there before 08:00.

I usually get Tater Tots for my potato as they are one of the few
venues in toown that offers them. And since I am "coffied out" by the
time I leave home they give me a glass of juice or milk in place
of the more usual coffee.

That's a much bigger breakfast than I usually eat. I'd sub out tea for
the coffee and ask if I could get fruit for the potatoes.

That breakfast carries me until mid-afternoon. If I have a cup of Oikos
Yoghurt w/Fruit on the bottom or a choclate covered old fashioned dough
nut about noon, as a snack, until early evening.

You could certainly get tea - hot or iced. Fruit? I'n not certain they
have fresh fruit available.

Sometimes if I am dining with friends and my selection comes with a cup
of coffee included and their choice does not I will let them have my
freebie and just drink my customary iced water w/lemon.

Once a cafe I frequented had a waitress who raised hob with me for doing
that .... and was a snarky busybody in other ways. We did not return to
that cafe until the ownership and staff changed. I always vote with my
wallet in those situations.

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

Title: Pasta Frittata
Categories: Five, Pasta, Pork, Cheese
Yield: 5 Servings

1/2 lb Leftover spaghetti or other
- long pasta; chopped up
Salt & pepper
4 tb Butter or EVOO
1/4 c Minced pancetta, bacon or
- prosciutto
6 lg Eggs
1 c Fresh grated Parmesan cheese

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

Put butter or oil in a large nonstick ovenproof skillet,
and turn heat to medium-high. Add meat and cook,
stirring occasionally until crisp, 3 to 5 minutes.

In large bowl, combine pasta with remaining ingredients,
along with salt and pepper. Pour into skillet, and turn
heat to medium-low. Use a spoon if necessary to even out
top of frittata. Cook undisturbed until mixture firms up
on bottom, then transfer to oven. Bake just until top is
set, about 10 minutes. Remove, and serve hot or at room
temperature.

By: Mark Bittman

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

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