Ben Collver wrote to Dave Drum <=-

Title: "TRASH BAG" TACO SALAD

Awreddy gots that one. There's a lot of trashy recipes out there, tho.

For proof of that see the attached reciope

I used to was "Trailer Trash" until I bought my current crib. Even
hosted an echo picnic whilst living there. Bv)=

Today's trashy recipe:
Title: Trailer Trash Eggs Benedict

I already have that one. :)

I had a friend who lived in a trailer for about 10 years, and he is a
cook who likes to try new stuff. He told me a story of searching the Internet in the mid-90's for how to make couscous. He didn't find
much, but ended up using the same kind of mesh they use for bug screens
on windows and made homemade couscous. Fairly obscure IMHO.

I wasn't there but I'd bet his product was more like couscous than orzu.
The grains are about the same size - but the orzo pellets are pointed on
the ends - like rice. (And rosmarina is orzo on steroids).

Here's another trash recipe.

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

Title: T-Man Special
Categories: Beans, Beef, Chilies, Sausage, Cheese
Yield: 1 Serving

And, as mentioned above .....

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

Title: Texas Trash Pie
Categories: Pies, Pastry, Dairy, Chocfolate, Nuts
Yield: 6 servings

1 Chilled pie crust
1 1/2 c (56g) whole pretzels; more
- for topping as desired
6 (92g) graham cracker sheets
1 c (195g) caramel squares
1 c (113g) pecans
1 c (86g) sweetened shredded
- coconut
2/3 c (140g) semi-sweet chocolate
- chips
1/3 c (65g) dark chocolate chips
14 oz Can sweetened condensed milk
1/2 c (113g) unsalted butter;
- melted
1/2 ts Kosher salt

Set the oven to 425ºF/218ºC.

Arrange oven one rack in the lower third and one in the
middle of the oven.

Line a 9" pie plate with the pie dough, pressing
into the corners so it sits flush with the plate. Use
a pair of scissors or a sharp knife to trim the excess
dough (if needed), leaving about a 1/2-inch overhang.
Fold the overhanging dough underneath itself to build up
the crust and crimp as desired. Prick the bottom and
sides of the crust all over with a fork. Freeze for 10
minutes until firm.

Once firm, line the crust with parchment and fill it
with dried beans or pie weights. Bake on the lower rack
until the crust edge is lightly golden and matte, 15 to
17 minutes.

Remove from the oven and carefully remove the parchment
and weights. Lightly re-prick the crust and gently press
down any spots bubbling up, if needed. Return the crust
to the lower rack of the oven and continue to bake until
the bottom and sides are matte and dry, 3 to 5 minutes.
Let cool set over a wire rack until room temperature,
about 45 minutes.

While the crust cools, prepare the filling. Chop the
pretzels; you should have about 1 cup chopped. Crush the
graham crackers and add them to a large bowl with the
pretzels. Finely chop the caramels using a greased sharp
knife, yielding about 1 1/4 cups. Chop the pecans and
add everything to the large bowl.

Toss in the coconut and both kinds of chocolate chips
and mix to combine.

Turn the oven down to 350ºF/175ºC.

In another bowl, use a rubber spatula to mix the
sweetened condensed milk, melted butter, and salt until
combined. Pour over the pretzel mixture and fold until
evenly combined. The filling will be thick.

Scrape the filling into the room-temperature pie crust
and use the rubber spatula to gently press into an even
layer. Top with more whole pretzels as desired.

Bake the pie on the middle rack until the filling is set
and golden on top, 40 to 45 minutes. If the top edge
crust is getting too dark, you can use a crust shield or
ring of foil to cover it.

Cool the pie set over a wire rack until warm but not
hot, about 1 hour. Slice and serve.

If serving the next day, cool the pie completely, then
loosely cover and store at room temperature. Leftovers
can be stored tightly covered in the pie plate at room
temperature for up to 2 days or sliced and stored in an
airtight container at room temperature for up to 4 days.

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

Uncle Dirty Dave's Archives

MMMMM

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* Origin: Outpost BBS * Johnson City, TN (1:18/200)