Ruth Haffly wrote to Dave Drum <=-

The corn is frozen and canned green chilies are pretty much a staple
item in my kitchen.

I'll buy the canned green chilis if I need them for something, if not, they stay in the store. Corn is a rare buy, in any form--usually if I'm making my family friendly chili for a cook off. I did have a serving of corn at a local cafeteria last week; it was canned, white corn.

I, bOTOH, use them often enough to keep them handy. I like to add some "zip" to many of the things I cook. Including my red spaghetti sauce.

Steve's Italian side comes thru on the red sauce that I make, from my MIL's basic recipe. One can (6 or 12 oz) tomato paste; 3 cans water; teaspoon (or 2) each of oregano, basil, parsley, garlic powder, salt;
half (or 1 teaspoon) of black pepper. That was her basic; I'll add
either crushed tomatoes or tomato sauce, increase the herbs, cut the
salt down to a quarter to half teaspoon and use fresh garlic if I have
it. Combine all, cook for 2-4 (minimum of 2, can go as long as 5 or 6
but keep an eye on it, may need to add a bit more water so it doesn't
get too thick if you do) hours, stirring occaisionally. Steve will add
red pepper at the table but the sauce is made without it. Sauce can be used for all types of pasta and, if cooked down to thick (make sure it doesn't burn!) as pizza sauce.

I can-and have - do my own red pasta or pizza sauce. I learned early on
from my mother that spaghetti sauce is an *all day* deal. Even with short
cuts it takes more time than I care to spend these days. Especially as I
am mostly cooking for one. So I buya jus of Onofrio's (probably not to
be had in your range of territory) or Rao's. Or one of the not so premium brands like Bertolli or Classico and "tart it up" to my taste.

I'm with you on most canned veg - except beans (not green beans).
Corn, peas, carrots, potatoes (not soup), etc are all "off". Fresh
or frozen are *much* better- both in taste and mouthfeel.

8<----- EDIT ----->8

Here's a can opener soup you can serve Steve and 7 others:

Title: Spicy 7-can Soup w/Ground Beef
Categories: Beef, Vegetables, Soups, Chilies
Yield: 8 servings

Looks like it can't decide if it wants to be vegetable beef soup or
chili. (G) Decades ago, when I was a Brownie Scout, our troop had a

Can't be chilli. No chilli spice or cumin.

No, but it could be added to your version for a sort of chili.

Maybe an East Coast chilli - certainly nothing I would call chilli.

I've seen all kinds of wierd combinations passed off as chili,
including one with sausage and pineapple.

As have I .... sigh

... "Hard work should be rewarded by good food." -- Ken Follett

He's one of my favorite authors.

My favourites are Heinlein, Lamour, Asimov, and lately James Lee
Burke.

Mine include Michener, Barbara Taylor Bradford, Alison Wier and
Philippa Gregory. First 2 aren't writing any more but have books out
I've yet to read. Last 2, my older daughter got me reading when she
loaned me a Wier book.

None of the first three I named are above ground any longer so their
output is severely restricted. But I have read everything they have
published with the exception of Dr. Asimov's biochemistry treatises.

If you enjoy cops 'n' robbers books that are well written or just well written/plotted/presented stories I do recommend James Lee Burke

Lets make some pizza ........

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

Title: Dave's Pizza Sauce
Categories: Sauces, Vegetables, Herbs, Chilies
Yield: 1 Pint plus

3/4 c Chopped onion
1/2 c Chopped bell pepper
2 cl Garlic; minced
1 tb Olive oil
14 1/2 oz Can diced tomatoes
8 oz Can tomato sauce *
1 Turkish bay leaf
1 tb Snipped fresh basil
+=OR=+
1 ts Dried basil; crushed
1 tb Snipped fresh oregano
+=OR=+
1 ts Dried oregano; crushed
1 ts Fennel seed; crushed
1/2 ts Sugar (opt)
1/2 ts Red (cayenne) pepper
1/2 ts Chilli spice mix

* For a really zippy sauce use El Pato tomato sauce,
available in the Latino aisle of many markets.

Cook onion garlic and bell pepper in oil. Stir in
remaining ingredients. Bring to boiling. Reduce heat;
simmer, uncovered, for 35 to 40 minutes or to desired
consistency, stirring occasionally. Discard bay leaf.

Makes 2 1/2 cups

Uncle Dirty Dave's Kitchen

MMMMM

... Boy: a noise with dirt on it.
___ MultiMail/Win v0.52

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

Hi Dave,

I, bOTOH, use them often enough to keep them handy. I like to add some "zip" to many of the things I cook. Including my red spaghetti sauce.

Steve's Italian side comes thru on the red sauce that I make, from my MIL's basic recipe. One can (6 or 12 oz) tomato paste; 3 cans water; teaspoon (or 2) each of oregano, basil, parsley, garlic powder, salt;
half (or 1 teaspoon) of black pepper. That was her basic; I'll add
either crushed tomatoes or tomato sauce, increase the herbs, cut the
salt down to a quarter to half teaspoon and use fresh garlic if I have
it. Combine all, cook for 2-4 (minimum of 2, can go as long as 5 or 6
but keep an eye on it, may need to add a bit more water so it doesn't
get too thick if you do) hours, stirring occaisionally. Steve will add
red pepper at the table but the sauce is made without it. Sauce can be used for all types of pasta and, if cooked down to thick (make sure it doesn't burn!) as pizza sauce.

I can-and have - do my own red pasta or pizza sauce. I learned early
on from my mother that spaghetti sauce is an *all day* deal. Even with short cuts it takes more time than I care to spend these days.

I'm home most days so can do it while multi tasking with laundry,
sewing, reading the paper (on line) or whatever else needs doing. Made
in quantity, it freezes well.

Especially as I am mostly cooking for one. So I buya jus of

Onofrio's DD> (probably not to DD> be had in your range of territory)
or Rao's. Or one of the not so DD> premium brands like Bertolli or
Classico and "tart it up" to my taste.

We bought some Rao's this spring at Sam's Club to take on our bug road
trip. Ended up not using it then but did, once we got home. I added some
extra herbs/spicing for the pasta sauce but we've used it right out of
the jar for quick pizzas. It is a "will buy again". When we were up in
VT a few years ago, Steve and I shopped and cooked for our mission team.
I had a nasty case of bronchitis so he did the initial shopping at
Hanniford's, a northeast grocery chain. We usually do spaghetti for the
first team meal so I told him to buy a jar of sauce and we'd doctor it
up. He bought their (IIRC) classic sauce, don't know if he added
anything but it was pretty good. I think we brought a jar home with us.
(G)

8<----- EDIT ----->8

Here's a can opener soup you can serve Steve and 7 others:

Title: Spicy 7-can Soup w/Ground Beef
Categories: Beef, Vegetables, Soups, Chilies
Yield: 8 servings

Looks like it can't decide if it wants to be vegetable beef soup or
chili. (G) Decades ago, when I was a Brownie Scout, our troop had a

Can't be chilli. No chilli spice or cumin.

No, but it could be added to your version for a sort of chili.

Maybe an East Coast chilli - certainly nothing I would call chilli.

I've seen all kinds of wierd combinations passed off as chili,
including one with sausage and pineapple.

As have I .... sigh

... "Hard work should be rewarded by good food." -- Ken Follett

He's one of my favorite authors.

My favourites are Heinlein, Lamour, Asimov, and lately James Lee
Burke.

Mine include Michener, Barbara Taylor Bradford, Alison Wier and
Philippa Gregory. First 2 aren't writing any more but have books out
I've yet to read. Last 2, my older daughter got me reading when she
loaned me a Wier book.

None of the first three I named are above ground any longer so their output is severely restricted. But I have read everything they have published with the exception of Dr. Asimov's biochemistry treatises.

If you enjoy cops 'n' robbers books that are well written or just well written/plotted/presented stories I do recommend James Lee Burke

My favorite genre is historic fiction, 3 of the 4 above named authors
are (were) major writers of that, Wier and Gregory writing a lot about
Henry VIII and relatives.

Lets make some pizza ........

Title: Dave's Pizza Sauce
Categories: Sauces, Vegetables, Herbs, Chilies
Yield: 1 Pint plus

Looks good but I've got supper planned for tonight. Maybe next week. (G)


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


... Get shopping while the gettin' is good!!!

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

Ruth Haffly wrote to Dave Drum <=-

I can-and have - do my own red pasta or pizza sauce. I learned early
on from my mother that spaghetti sauce is an *all day* deal. Even with short cuts it takes more time than I care to spend these days.

I'm home most days so can do it while multi tasking with laundry,
sewing, reading the paper (on line) or whatever else needs doing. Made
in quantity, it freezes well.

I have to take Dennis' eating schedule into account since it is different
from mine. He sometimes does eaags, meat and taters after noon. And uses
the whole stove top it seems. If I have a pot of sauce on one of the
burners ..........

Especially as I am mostly cooking for one. So I buya jus of Onofrio's (probably not to be had in your range of territory)or Rao's. Or one
of the not so premium brands like Bertolli or RH> Classico and

"tart it up" to my taste.

We bought some Rao's this spring at Sam's Club to take on our bug road trip. Ended up not using it then but did, once we got home. I added
some extra herbs/spicing for the pasta sauce but we've used it right
out of the jar for quick pizzas. It is a "will buy again". When we were
up in VT a few years ago, Steve and I shopped and cooked for our
mission team. I had a nasty case of bronchitis so he did the initial shopping at Hanniford's, a northeast grocery chain. We usually do spaghetti for the first team meal so I told him to buy a jar of sauce
and we'd doctor it up. He bought their (IIRC) classic sauce, don't know
if he added anything but it was pretty good. I think we brought a jar
home with us. (G)

Classico and Bertolli's are both superior (IMO) to Prego.

8<----- EDIT ----->8

... "Hard work should be rewarded by good food." -- Ken Follett

He's one of my favorite authors.

My favourites are Heinlein, Lamour, Asimov, and lately James Lee
Burke.

Mine include Michener, Barbara Taylor Bradford, Alison Wier and
Philippa Gregory. First 2 aren't writing any more but have books out
I've yet to read. Last 2, my older daughter got me reading when she
loaned me a Wier book.

None of the first three I named are above ground any longer so their output is severely restricted. But I have read everything they have published with the exception of Dr. Asimov's biochemistry treatises.

If you enjoy cops 'n' robbers books that are well written or just well written/plotted/presented stories I do recommend James Lee Burke

My favorite genre is historic fiction, 3 of the 4 above named authors
are (were) major writers of that, Wier and Gregory writing a lot about Henry VIII and relatives.

Heinlein wrote "science fiction" and it's amazing how much ofthe stuff
he "blue skyed" in his work had come to pass. Asimov wrote both science
fiction and mysteries and won the top award in both categories. The top
award for mysteries/detective stories (the EDGAR) in novel, serialized
novel and short story categories. Louis Lamour won multiple SPUR awards
as well as Oscars for his writings. And James Lee Burke has more than
one EDGAR for his output.

I enjoy sci-fi, mysteries, historical fiction (and fact), biographies,
etc. And I much prefer reading a book to watching the boob tube or the
movies.

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

Title: Sylvia's Class Act Dinner Theater Chicken Rosemary
Categories: Poultry, Herbs, Wine
Yield: 6 Servings

1/2 c A-P flour
1/2 ts Salt
1/4 ts Pepper
6 (6 oz ea) boned, skinned
- chicken breasts
1/4 c Olive oil
6 cl Garlic; minced (2 tb)
1 c Chicken broth
1/4 c Pale dry sherry
1/4 ts Dried rosemary

Combine flour, salt and pepper. Dredge chicken breasts
in flour mixture, shaking off excess.

Heat oil over medium heat in a large skillet. Brown
chicken in oil until lightly browned, approximately 5
minutes on each side. Remove from skillet. Add minced
garlic to the skillet and saute' lightly. Stir in
chicken broth and sherry.

Return chicken to skillet and sprinkle with rosemary.
Cover skillet tightly with a lid, and simmer slowly
for 30 to 45 minutes, or until chicken is tender.
Thicken juice, if desired.

Makes 4 to 6 servings

SOURCE: Sylvia's Italian Restaurant, Portland, Oregon.
Published in the Oregonian.

Shared by Cate Vanicek

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Politics doesn't make strange bedfellows. Marriage does.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

I can-and have - do my own red pasta or pizza sauce. I learned early
on from my mother that spaghetti sauce is an *all day* deal. Even with short cuts it takes more time than I care to spend these days.

I'm home most days so can do it while multi tasking with laundry,
sewing, reading the paper (on line) or whatever else needs doing. Made
in quantity, it freezes well.

I have to take Dennis' eating schedule into account since it is
different from mine. He sometimes does eaags, meat and taters after
noon. And uses the whole stove top it seems. If I have a pot of sauce
on one of the burners ..........

Sigh! One good thing about starting the sauce earlier in the day is that
you can turn it off for an hour or two part way thru cooking, then
resume. If you have enough room, keep it on the stove top, moved to the
back. Or, depending on the pot size, put it in the oven on a low setting
and let it keep cooking.

Especially as I am mostly cooking for one. So I buya jus of

Onofrio's DD> (probably not to be had in your range of territory)or
Rao's. Or one DD> of the not so premium brands like Bertolli or RH>
Classico and GG> "tart it up" to my taste.

We bought some Rao's this spring at Sam's Club to take on our bug road trip. Ended up not using it then but did, once we got home. I added
some extra herbs/spicing for the pasta sauce but we've used it right
out of the jar for quick pizzas. It is a "will buy again". When we were
up in VT a few years ago, Steve and I shopped and cooked for our
mission team. I had a nasty case of bronchitis so he did the initial shopping at Hanniford's, a northeast grocery chain. We usually do spaghetti for the first team meal so I told him to buy a jar of sauce
and we'd doctor it up. He bought their (IIRC) classic sauce, don't know
if he added anything but it was pretty good. I think we brought a jar
home with us. (G)

Classico and Bertolli's are both superior (IMO) to Prego.

Sauce was one thing my mom never bought, even tho hers was more like a
sort of chili, with Italian seasoning and no beans. Told Steve when we
first got married, I'd make his mom's sauce, then my mom's and we'd
decide which to go with. My mom's version is what we use for a
beef-a-roni type meal. (G)

8<----- EDIT ----->8

... "Hard work should be rewarded by good food." -- Ken Follett

He's one of my favorite authors.

My favourites are Heinlein, Lamour, Asimov, and lately James Lee
Burke.

Mine include Michener, Barbara Taylor Bradford, Alison Wier and
Philippa Gregory. First 2 aren't writing any more but have books out
I've yet to read. Last 2, my older daughter got me reading when she
loaned me a Wier book.

None of the first three I named are above ground any longer so their output is severely restricted. But I have read everything they have published with the exception of Dr. Asimov's biochemistry treatises.

If you enjoy cops 'n' robbers books that are well written or just well written/plotted/presented stories I do recommend James Lee Burke

My favorite genre is historic fiction, 3 of the 4 above named authors
are (were) major writers of that, Wier and Gregory writing a lot about Henry VIII and relatives.

Heinlein wrote "science fiction" and it's amazing how much ofthe stuff
he "blue skyed" in his work had come to pass. Asimov wrote both
science fiction and mysteries and won the top award in both
categories. The top award for mysteries/detective stories (the EDGAR)
in novel, serialized
novel and short story categories. Louis Lamour won multiple SPUR
awards as well as Oscars for his writings. And James Lee Burke has
more than one EDGAR for his output.

Not my cuppa tea, tried sci-fi around junior high school but never
developed an interest in it. Might try Louis Lamour one of these days.

I enjoy sci-fi, mysteries, historical fiction (and fact),
biographies, etc. And I much prefer reading a book to watching the
boob tube or the movies.

I enjoy a well written biography; David McCullugh (think I spelled the
name wrong) wrote one on Harry Truman that I enjoyed. As for tv--news,
Jeopardy and (in the summer) America's Got Talent is about all we watch.

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


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

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

Ruth Haffly wrote to Dave Drum <=-

I have to take Dennis' eating schedule into account since it is
different from mine. He sometimes does eaags, meat and taters after
noon. And uses the whole stove top it seems. If I have a pot of sauce
on one of the burners ..........

Sigh! One good thing about starting the sauce earlier in the day is
that you can turn it off for an hour or two part way thru cooking, then resume. If you have enough room, keep it on the stove top, moved to the back. Or, depending on the pot size, put it in the oven on a low
setting and let it keep cooking.

That would work except that's where he puts the potzen pans that usually arestored on the stove for lack of vupboard space.

Especially as I am mostly cooking for one. So I buya jus of

Onofrio's DD> (probably not to be had in your range of territory)or
Rao's. Or one DD> of the not so premium brands like Bertolli or RH>
Classico and GG> "tart it up" to my taste.

We bought some Rao's this spring at Sam's Club to take on our bug road trip. Ended up not using it then but did, once we got home. I added
some extra herbs/spicing for the pasta sauce but we've used it right
out of the jar for quick pizzas. It is a "will buy again". When we were
up in VT a few years ago, Steve and I shopped and cooked for our
mission team. I had a nasty case of bronchitis so he did the initial shopping at Hanniford's, a northeast grocery chain. We usually do spaghetti for the first team meal so I told him to buy a jar of sauce
and we'd doctor it up. He bought their (IIRC) classic sauce, don't know
if he added anything but it was pretty good. I think we brought a jar
home with us. (G)

Classico and Bertolli's are both superior (IMO) to Prego.

Sauce was one thing my mom never bought, even tho hers was more like a sort of chili, with Italian seasoning and no beans. Told Steve when we first got married, I'd make his mom's sauce, then my mom's and we'd
decide which to go with. My mom's version is what we use for a
beef-a-roni type meal. (G)

My mother learned her sauce from ladies in the neighbourhood who either
recent immigrants or second generation. We had a lot of various ethnic
cuisines represented in the families of coal miners.

8<----- EDIT ----->8

... "Hard work should be rewarded by good food." -- Ken Follett

He's one of my favorite authors.

My favourites are Heinlein, Lamour, Asimov, and lately James Lee
Burke.

Mine include Michener, Barbara Taylor Bradford, Alison Wier and
Philippa Gregory. First 2 aren't writing any more but have books out
I've yet to read. Last 2, my older daughter got me reading when she
loaned me a Wier book.

None of the first three I named are above ground any longer so their output is severely restricted. But I have read everything they have published with the exception of Dr. Asimov's biochemistry treatises.

If you enjoy cops 'n' robbers books that are well written or just well written/plotted/presented stories I do recommend James Lee Burke

My favorite genre is historic fiction, 3 of the 4 above named authors
are (were) major writers of that, Wier and Gregory writing a lot about Henry VIII and relatives.

Heinlein wrote "science fiction" and it's amazing how much ofthe stuff
he "blue skyed" in his work had come to pass. Asimov wrote both
science fiction and mysteries and won the top award in both
categories. The top award for mysteries/detective stories (the EDGAR)
in novel, serialized
novel and short story categories. Louis Lamour won multiple SPUR
awards as well as Oscars for his writings. And James Lee Burke has
more than one EDGAR for his output.

Not my cuppa tea, tried sci-fi around junior high school but never developed an interest in it. Might try Louis Lamour one of these days.

Another good Westerns/Frontier author is Elmer Kelton - also a multiple
"Spur award" winner from the Western Writers of America.

I enjoy sci-fi, mysteries, historical fiction (and fact),
biographies, etc. And I much prefer reading a book to watching the
boob tube or the movies.

I enjoy a well written biography; David McCullugh (think I spelled the name wrong) wrote one on Harry Truman that I enjoyed. As for tv--news, Jeopardy and (in the summer) America's Got Talent is about all we
watch.

TV for me is just a "babble box". It does keep Dennis entertained though.
He seems to have one or the other of the "Talking Head" channels pouring
out their soporific drivel droning away formuch of the day. Or re-runs of
"F Troop".

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

Title: Horsemeat Sirloin w/Ground Cherries
Categories: Exotics, Wine, Fruits, Nuts
Yield: 4 Servings

4 (1 lb ea) horse meat sirloin
- slices; boneless

MMMMM--------------------GROUND CHERRY SAUCE-------------------------
1/4 c (60 mL) extra virgin olive
- oil
1 tb (15 mL) French shallots;
- chopped
3 tb (45 mL) Sicilian pistachios
1/4 c (60 mL) white wine *
1/2 c (125 mL) ground cherries;
- halved
2 ts (10 mL) white wine vinegar
2 ts (10 mL) maple syrup
1/4 c (60 mL) demi-glace sauce;
- reconstituted

* Substitute of white grape juice will work.

In a frying pan, warm 2 Tbsp. (30 mL) of olive oil. Brown
the shallots and peanuts. Deglaze with the white wine. Let
reduce by half. Add ground cherries and let simmer 1 to 2
minutes.

Fold in the vinegar, maple syrup and demi-glace sauce.
Simmer 1 minute. Set aside. In a hot frying pan, add the
rest of the oil and cook the slices of sirloin 2 to 4
minutes each side.

Serve with the ground cherry sauce.

From: http://www.metro.ca/recette

Uncle Dirty Dave's Archives

MMMMM

... Committee work is like a soft chair...easy to get into but hard to get
out
--- MultiMail/Win v0.52
* Origin: Phoenix BBS * phoenix.bnbbbs.net (1:320/219)

Ruth Haffly wrote to Dave Drum <=-

That would work except that's where he puts the potzen pans that
usually arestored on the stove for lack of vupboard space.

Can't win! Do you have a grill with a side burner? We've cooked strong smelling stuff (collards) or long cooking (canning, especially in the summer) things on that.

I've never had collard greens in my house. And, having tried them down
Aunt Lou's Soul Food - I'm not likely to. I did learn that "Soul food"
is just po' folks country cooking. Not a black/white thing.

Classico and Bertolli's are both superior (IMO) to Prego.

Sauce was one thing my mom never bought, even tho hers was more like a sort of chili, with Italian seasoning and no beans. Told Steve when we first got married, I'd make his mom's sauce, then my mom's and we'd
decide which to go with. My mom's version is what we use for a
beef-a-roni type meal. (G)

My mother learned her sauce from ladies in the neighbourhood who
either recent immigrants or second generation. We had a lot of various ethnic cuisines represented in the families of coal miners.

We're going to do tortillini tonight with a sage/butter sauce. One of
the farmers at the market gave us the basic recipe some years
ago...melt some butter in a fry pan, add several sage leaves and let
them brown. Remove leaves and pour butter over cooked tortillini. Optional--add fresh grated parmesan cheese to taste. Easy to do as I'm fighting bronchitis again.

I'll have to try that sauce sometime. I do a garlic-butter sauce to drizzle over diced hash browns.

See below for my favourite tortellini recipe.

If you enjoy cops 'n' robbers books that are well written or just well written/plotted/presented stories I do recommend James Lee Burke

My favorite genre is historic fiction, 3 of the 4 above named authors
are (were) major writers of that, Wier and Gregory writing a lot about Henry VIII and relatives.

Heinlein wrote "science fiction" and it's amazing how much ofthe stuff
he "blue skyed" in his work had come to pass. Asimov wrote both
science fiction and mysteries and won the top award in both
categories. The top award for mysteries/detective stories (the EDGAR)
in novel, serialized
novel and short story categories. Louis Lamour won multiple SPUR
awards as well as Oscars for his writings. And James Lee Burke has
more than one EDGAR for his output.

Not my cuppa tea, tried sci-fi around junior high school but never developed an interest in it. Might try Louis Lamour one of these days.

Another good Westerns/Frontier author is Elmer Kelton - also a
multiple "Spur award" winner from the Western Writers of America.

I met him when we were stationed in San Angelo in spring of 1984.
Bought one of his books and got it autographed right away.

Lucky you. Elmer was a working newspaperman for his 9 to 5 job. He
wrote a good stick.

8<-----SNIP ----->8

TV for me is just a "babble box". It does keep Dennis entertained
though. He seems to have one or the other of the "Talking Head"
channels pouring out their soporific drivel droning away formuch of
the day. Or re-runs of "F Troop".

By not having cable and other Sunday committments, we avoid most of the talking head shows and channels. We can get MeTV that shows a lot of
the oldies but we choose just to keep the tv off for the most part.
Last night was the first live performance night on AGT so tonight we'll see who was voted off, who continues. One contestant is an undertaker/comedian;--good, clean, funny!!!

The boob tube in the front room gets more use as a 32" monitor for Dennis' confuser than as a telly.

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

Title: Dave's Tortellini Supper
Categories: Pasta, Vegetables, Pork, Cheese, Sauces
Yield: 6 Servings

19 oz Bag cheese-filled
- tortellini
10 oz Box broccoli florets; thawed
26 oz Jar Onofrio's Basilico Sauce
32 oz Italian sausage; sweet or
- hot
1 ts Garlic granules
1/4 ts Black pepper
Grated/shredded Parmesan

In a skillet over high heat cook and stir the sausage,
breaking up any lumps. When no pink remains in the
meat add the tortellini andreduce heat to medium.

Put sausage and tortellini into a 4 - 5 quart crockpot
set to low. Pour in the basilico sauce.

Add broccoli, garlic and pepper to sauce and stir
gently; let it heat/cook until warmed through.

Sprinkle with Parmesan cheese just before serving.

Serve with a nice side salad and garlic bread.

Uncle Dirty Dave's Kitchen

MMMMM

... Invention of broth: This water is vegan? Bring me some meat water!
___ MultiMail/Win v0.52

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

Hi Dave,

That would work except that's where he puts the potzen pans that
usually arestored on the stove for lack of vupboard space.

Can't win! Do you have a grill with a side burner? We've cooked strong smelling stuff (collards) or long cooking (canning, especially in the summer) things on that.

I've never had collard greens in my house. And, having tried them down Aunt Lou's Soul Food - I'm not likely to. I did learn that "Soul food"
is just po' folks country cooking. Not a black/white thing.

As with all else, it's a matter of whatever you like. I like them with
pepper vinegar.

Classico and Bertolli's are both superior (IMO) to Prego.

Sauce was one thing my mom never bought, even tho hers was more like a sort of chili, with Italian seasoning and no beans. Told Steve when we first got married, I'd make his mom's sauce, then my mom's and we'd
decide which to go with. My mom's version is what we use for a
beef-a-roni type meal. (G)

My mother learned her sauce from ladies in the neighbourhood who
either recent immigrants or second generation. We had a lot of various ethnic cuisines represented in the families of coal miners.

We're going to do tortillini tonight with a sage/butter sauce. One of
the farmers at the market gave us the basic recipe some years
ago...melt some butter in a fry pan, add several sage leaves and let
them brown. Remove leaves and pour butter over cooked tortillini. Optional--add fresh grated parmesan cheese to taste. Easy to do as I'm fighting bronchitis again.

I'll have to try that sauce sometime. I do a garlic-butter sauce to drizzle over diced hash browns.

See below for my favourite tortellini recipe.

I did; it would feed both Steve and me for several meals. (G)

novel and short story categories. Louis Lamour won multiple SPUR
awards as well as Oscars for his writings. And James Lee Burke has
more than one EDGAR for his output.

Not my cuppa tea, tried sci-fi around junior high school but never developed an interest in it. Might try Louis Lamour one of these days.

Another good Westerns/Frontier author is Elmer Kelton - also a
multiple "Spur award" winner from the Western Writers of America.

I met him when we were stationed in San Angelo in spring of 1984.
Bought one of his books and got it autographed right away.

Lucky you. Elmer was a working newspaperman for his 9 to 5 job. He
wrote a good stick.

I know, I've read several of them. San Angelo newspaper had a nice write
up on him while we were there.

8<-----SNIP ----->8

TV for me is just a "babble box". It does keep Dennis entertained
though. He seems to have one or the other of the "Talking Head"
channels pouring out their soporific drivel droning away formuch of
the day. Or re-runs of "F Troop".

By not having cable and other Sunday committments, we avoid most of the talking head shows and channels. We can get MeTV that shows a lot of
the oldies but we choose just to keep the tv off for the most part.
Last night was the first live performance night on AGT so tonight we'll see who was voted off, who continues. One contestant is an undertaker/comedian;--good, clean, funny!!!

The boob tube in the front room gets more use as a 32" monitor for
Dennis' confuser than as a telly.

For the first couple of years we had a C=64, Steve used our one and only
tv as a monitor. Frustrated me when I wanted to catch the news and he'd
say "just a minute". News would be over and Johnny Carson going strong
before his "minute" was up.

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


... I DID Read The Docs! Honest! Oh, *That* page...

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