Ruth Haffly wrote to Dave Drum <=-

And we thought $90. (base price for tickets) each to tour Biltmore was expensive! We passed on it, don't know how much damage the buildings
and grounds sustained last week.

According to what I've read it was substantial to the grounds nad the livestock. But, not to the main house, etc..

"Biltmore House, as well as the estate's conservatory, winery, gardens
and hotels received minimal or no damage from the storm.

That's the impression I've been getting. No word on the Chihuly
exhibit; it was in another building. Hoping no news is good news.

The Biltmore Estate said low-lying areas, including its entrance and
farm, experienced significant flooding. Parts of its forested areas,
which make up a large portion of the property, also suffered wind
damage.

It will remain closed until further notice, adding that initial assessments indicate it will be closed to guests at least until
Oct. 15." - NPR

Most likely longer.

It's like a gummint project. Everything takes longer and costs more.

I hsad to go look up where the "Biltmore" came from. I had a senior mind
f*rt until the Bing search remnded me that it was built by Cornielus
Vandebilt from the New York Central railroad fortune.

Some people have more money then brains.

Agreed there. I presume parking, souvenier programs, meal

before/after are all extra.

Don't forget the "merch". Bv)=

Lumped in with the souvenier programs.

Apparen tly Corny's heirs have enough brains to shear the sheeple. Bv)=

Title: Biltmore Estates Herbed Tenderloin w/Roasted Tomatoes
Categories: Beef, Vegetables, Herbs, Cheese
Yield: 6 Servings

Looks good, I'd cut it down to 2 serving tho. (G)

Source: Bounty of Biltmore Cookbook

Something I'd have probably considered buying, had we gone.

Here's an other Biltmore goody that is on my "round-tuit" list.

When I make it I'll use thighs and cider since I don't stock wine. And substitute penne pasta for the gargantuan rigatoni. Bv)= Might have to
change the title to reflect the switch in pasta.

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

Title: Biltmore Estate Chicken Breasts Over Rigatoni
Categories: Poultry, Mushrooms, Pasta, Herbs, Cheese
Yield: 2 servings

2 Chicken breasts, boned
Salt & pepper
1 tb Oil
1 tb Butter
4 oz Mushrooms; Sliced
1 tb A-P Flour
1/2 c Chicken Broth
1/4 c White wine or cider
4 oz Rigatoni pasta
Fresh parsley; Garnish
Grated Parmesan cheese

Season chicken breasts with salt and pepper. In a large
skillet, heat oil over medium-high heat.

Add chicken breasts to the skillet and cook until
browned on both sides. Remove from skillet and set
aside.

In the same skillet, melt butter. Add mushrooms and cook
until browned and tender.

Stir in flour and cook for 1-2 minutes, until lightly
golden.

Slowly whisk in chicken broth and white wine. Bring to a
simmer and cook until the sauce thickens.

Return the chicken breasts to the skillet and simmer for
10-15 minutes, until cooked through.

Meanwhile, cook rigatoni pasta according to package
instructions. Drain and set aside.

Serve the Biltmore Estate Chicken Breasts over rigatoni
pasta, garnished with fresh parsley and grated Parmesan
cheese.

NOTES: You can use boneD, skinned chicken thighs instead
of chicken breasts if preferred.

For a creamier sauce, add a splash of heavy cream or
Half & Half at the end.

Feel free to add additional herbs, such as thyme or
rosemary, for extra flavor.

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

Uncle Dirty Dave's Archives

MMMMM


... Heck, if it's fried, sweet, smoked or greasy, I'll eat it.
--- MultiMail/Win v0.52
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Hi Dave,

It will remain closed until further notice, adding that initial assessments indicate it will be closed to guests at least until
Oct. 15." - NPR

Most likely longer.

It's like a gummint project. Everything takes longer and costs more.

This one will take years, maybe decades to get back to a semblence of
what it was. We were in NOLA in 2012, 7 years after Kartina hit and
there was still a lot of work to be done. Western NC/TN/north GA really
got hit hard; Steve donated a number of power tools toward the clean up
and rebuild effort.

I hsad to go look up where the "Biltmore" came from. I had a senior
mind f*rt until the Bing search remnded me that it was built by
Cornielus
Vandebilt from the New York Central railroad fortune.

Back in the time when a lot of tycoons were building overgrown mansions.
We toured Boldt Castle up in the Thousand Islands last year, another
example of that building mind set. It was never fully fininshed because
Boldt's wife died unexpectedly and he didn't have the heart to finish
it. State of NY stepped in some years ago, spending only toll money,
have done a lot of restoration/finishing of it.

Some people have more money then brains.

Agreed there. I presume parking, souvenier programs, meal

before/after are all extra.

Don't forget the "merch". Bv)=

Lumped in with the souvenier programs.

Apparen tly Corny's heirs have enough brains to shear the sheeple.
Bv)=

More so than some rich folk's offspring.

Title: Biltmore Estates Herbed Tenderloin w/Roasted Tomatoes
Categories: Beef, Vegetables, Herbs, Cheese
Yield: 6 Servings

Looks good, I'd cut it down to 2 serving tho. (G)

Source: Bounty of Biltmore Cookbook

Something I'd have probably considered buying, had we gone.

Here's an other Biltmore goody that is on my "round-tuit" list.

When I make it I'll use thighs and cider since I don't stock wine. And substitute penne pasta for the gargantuan rigatoni. Bv)= Might have
to change the title to reflect the switch in pasta.

Just change it to "pasta" and use whatever strikes your fancy when
making it. Or, whatever's on the shelf. (G)

Title: Biltmore Estate Chicken Breasts Over Rigatoni
Categories: Poultry, Mushrooms, Pasta, Herbs, Cheese
Yield: 2 servings

2 Chicken breasts, boned
Salt & pepper
1 tb Oil
1 tb Butter
4 oz Mushrooms; Sliced
1 tb A-P Flour
1/2 c Chicken Broth
1/4 c White wine or cider
4 oz Rigatoni pasta
Fresh parsley; Garnish
Grated Parmesan cheese

A good fresh apple cider would add a nice flavor to it. We picked up
some all natural, from honeycrisp apples, cider the other day at
Wegman's.


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


... A mind stretched by new ideas can never go back to its original size.

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

Ruth Haffly wrote to Dave Drum <=-

It will remain closed until further notice, adding that initial assessments indicate it will be closed to guests at least until
Oct. 15." - NPR

Most likely longer.

It's like a gummint project. Everything takes longer and costs more.

This one will take years, maybe decades to get back to a semblence of
what it was. We were in NOLA in 2012, 7 years after Kartina hit and
there was still a lot of work to be done. Western NC/TN/north GA really got hit hard; Steve donated a number of power tools toward the clean up and rebuild effort.

My local municipally owned utility sent two crews of volunteers to a
town in Georgia. The local news rag had a nice story about it. And the spokseman said they may be called back to the area after Milton.

"It's pretty devastating," Huff said. "You're there to help serve the
public get the lights on, but then at the same time, you've got this gut-wrenching feeling for all of these customers that lost their house,
their roof, their everything."

I hsad to go look up where the "Biltmore" came from. I had a senior
mind f*rt until the Bing search remnded me that it was built by
Cornielus Vandebilt from the New York Central railroad fortune.

Back in the time when a lot of tycoons were building overgrown
mansions. We toured Boldt Castle up in the Thousand Islands last year, another example of that building mind set. It was never fully fininshed because Boldt's wife died unexpectedly and he didn't have the heart to finish it. State of NY stepped in some years ago, spending only toll money, have done a lot of restoration/finishing of it.

I wonder how many people realise that the Thousand Islands archipelago
is actually a place. And straddles the border between Canada and USA. I discovered it when returning from covering a motor race in Quebec for
Hoosier racing tire. Up to that point I had 'assumed' that the home of
the famous dressing had something to do with Trader Vic's and the Pacific Ocean.

Some people have more money then brains.

Agreed there. I presume parking, souvenier programs, meal
before/after are all extra.

Don't forget the "merch". Bv)=

Lumped in with the souvenier programs.

Apparen tly Corny's heirs have enough brains to shear the sheeple.
Bv)=

More so than some rich folk's offspring.

My granddad had a saying about the "nouveau riche". Shirtsleeves to shirtsleeves in three generations. It was accurate inmany cases. Bv)=

Title: Biltmore Estates Herbed Tenderloin w/Roasted Tomatoes
Categories: Beef, Vegetables, Herbs, Cheese
Yield: 6 Servings

Looks good, I'd cut it down to 2 serving tho. (G)

Source: Bounty of Biltmore Cookbook

Something I'd have probably considered buying, had we gone.

Here's an other Biltmore goody that is on my "round-tuit" list.

When I make it I'll use thighs and cider since I don't stock wine. And substitute penne pasta for the gargantuan rigatoni. Bv)= Might have
to change the title to reflect the switch in pasta.

Just change it to "pasta" and use whatever strikes your fancy when
making it. Or, whatever's on the shelf. (G)

Good thinking. Although I usually stock penne. My local Hy-Vee does whole-wheat pasta - and for the most part that's what I buy. They also
have "pan length" noodles for the long pastas - which saves breaking
it by hand and getting "shards". Very handy.

Title: Biltmore Estate Chicken Breasts Over Rigatoni
Categories: Poultry, Mushrooms, Pasta, Herbs, Cheese
Yield: 2 servings

2 Chicken breasts, boned
Salt & pepper
1 tb Oil
1 tb Butter
4 oz Mushrooms; Sliced
1 tb A-P Flour
1/2 c Chicken Broth
1/4 c White wine or cider
4 oz Rigatoni pasta
Fresh parsley; Garnish
Grated Parmesan cheese

A good fresh apple cider would add a nice flavor to it. We picked up
some all natural, from honeycrisp apples, cider the other day at
Wegman's.

I've a local place called the Apple Barn just south of town. They press
their own cider and sell it at reasonable prices. One of my favourite
things to do with cider ......

I have never added the optional rum noted in the directions, as I am
sure you wouldn't. But I do like this and it's a hit whenever I do
a batch ... mostly around turkey day.

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

Title: Hot Apple Cider
Categories: Five, Beverages, Fruits
Yield: 8 Servings

1/2 ga Cloudy apple juice (cider)
4 (1") cinnamon sticks
1/2 ts Ground cinnamon
1/4 ts Nutmeg
6 Whole cloves

In a saucepan, bring all the ingredients to a boil,
reduce heat and simmer for about ten minutes.

Strain the spices before serving. Enjoy

ALTERNATE VERSIONS: You can add a slice orange to the
pot for a citrus twist. OPTIONAL: add some rum before
serving.

NOTES: I first experienced this at Lincoln's New Salem
Historical Site during the annual "Christmas at New
Salem" put on by the Illinois Historic Preservation
Agency. It was served by ladies from the Springfield
Junior League in period dress - at the Rutledge Tavern

It was like drinking a slice of apple pie. I was so
hooked on it that I hung about and cadged the recipe.
This is a reduction in quantity version. But otherwise
true to the bone.

RECIPE FROM: Junior League of Springfield (IL)

Uncle Dirty Dave's Kitchen

MMMMM

... January 20, 2021 - The end of an error!
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

I wonder how many people realise that the Thousand Islands archipelago
is actually a place. And straddles the border between Canada and USA.
I discovered it when returning from covering a motor race in Quebec
for
Hoosier racing tire. Up to that point I had 'assumed' that the home of
the famous dressing had something to do with Trader Vic's and the
Pacific Ocean.

No, I figured it was in the Pacific also! Looked it up, they are actually river islands. Never knew.

Mike


* SLMR 2.1a * */ --Tribble with a lightsaber
--- SBBSecho 3.20-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Mike Powell wrote to DAVE DRUM <=-

I wonder how many people realise that the Thousand Islands archipelago
is actually a place. And straddles the border between Canada and USA.
I discovered it when returning from covering a motor race in Quebec
for Hoosier racing tire. Up to that point I had 'assumed' that the
home of the famous dressing had something to do with Trader Vic's
and the Pacific Ocean.

No, I figured it was in the Pacific also! Looked it up, they are
actually river islands. Never knew.

See, Phydeaux can be a learning experience. Bv)=

Still getting ready for All Hallow's Eve here ....

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

Title: Cat Litter Casserole
Categories: Casseroles, Beef, Pork, Poultry
Yield: 9 Servings

1 c Bisquick
1 c Shredded Cheddar
1 lb Ground beef, turkey or pork
Sausage

MMMMM---------------------------LITTER--------------------------------
2 c Long grain rice
3 3/4 c Water
2 ts Salt
2 tb Butter

MMMMM---------------------------TOOLS--------------------------------
lg Mixing bowl
Rectangular baking pan
Deep saucepan with lid
Fork
Paper towels
lg Spoon
Stainless steel pooper
- scooper

To make dumps: Set oven @ 350ºF/175ºC. Using clean
hans, mix together the dump ingredients in a large bowl.
Mold pieces of this mixture in various size/shape dumps.

Place so they don't touch each other in an un-greased
baking pan. Use two if they don't all fit. Bake the
dumps for about 20 minutes or until they are all brown,
firm and slightly crusty.

While the meat cooks, put all four litter ingredients
into a large saucepan. Then, heat on high until the
water comes to a boil. Stir, turn heat to low and cover
the pan. Simmer without lifting the cover for 14 minutes.

Remove the saucepan from the stove and carefully (to
avoid having your face melted away by the steam), lift
off the cover. Break apart, or "fluff" the rice with a
fork and set pan aside.

When dumps are done, carefully transfer them onto paper
towels to drain.

Spoon the rice and dumps into the now empty baking pan,
leaving some dumps partially uncovered, the way Kitty
does when he/she is in a hurry.

Serves 8-10 litter box lovers.

Use pooper scooper to serve.

From the Book: Gross Grub by Cheryl Porter Random House

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM


... At the top of the food chain sits chocolate.
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