Hi Dave,
On <Sun, 10 Aug 24>, you wrote me:

Odd. I can get Hormel (Mary Kitchen), Libby's or Armour corned beef
(or roast beed, too) hash. Also a number of hous brands - no doubt contract canned for whichever grocery chain.

Okay it's just not popular here then. :) I'll try some of the discount places when I'm in next.

I usually keep two or three cans in the cupboard. But a couple weeks
ago we were out of dog food w/three hungry dogs. They loved it.

I bet they did!

is beginning to "crisp up". Break an egg into each of the wells and
put back onto the hob with the lid in place until the eggs are set,
my plate and dig in. Bv)=

Sounds great to me!

on which the glaze has not crazed (cracked) on me. I've got some
veteran mugs that I've had since I left home to live independently
lot of "character" but I would not dare make anything like that in.

I'll try again one day with a new mug. Here's one a co worker sent me
the other day. Any comments are Gabe's (real name Gabor). I have a
few recipes he sent, I'll post another soon. :)

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

Title: Hungarian Cucumber Salad (Gabe)
Categories: Salad/Dressing
Yield: 4 Servings

3 large or med/small seedless
-cucumbers
2 T Sugar
3/4 t Garlic Powder
3/4 t Black Pepper
Paprika,Over Top

Slice cucumbers thin, cover with salt, after 15 min or so, rinse
thoroughly
Mix 3 parts water to 1 part vinegar, add sugar if needed to get flavor
you like - I usually add 1 to 2 tablespoons sugar to 4 cups of vinegar
solution
Add garlic powder and black pepper, stir well and pour over cucumber.
Sprinkle paprika on top.
I try to let it sit at least overnight, but the longer the better it
tastes.
I make 4 cups of the vinegar solution for 3 large or 4 smaller
cucumbers.

-----



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Shawn Highfield wrote to Dave Drum <=-

Odd. I can get Hormel (Mary Kitchen), Libby's or Armour corned beef
(or roast beed, too) hash. Also a number of hous brands - no doubt contract canned for whichever grocery chain.

Okay it's just not popular here then. :) I'll try some of the discount places when I'm in next.

I work in retail so I'm familiar with how it works. If a product does
not "turn" enough times in a given span (variable business to business)
the shelf space is given to something else and the old product put on clearance.

I *always* check the clearance/markdown display when I go down the store.
I've gotten some tremenjous bargains that way.

I usually keep two or three cans in the cupboard. But a couple weeks
ago we were out of dog food w/three hungry dogs. They loved it.

I bet they did!

All three are experienced moochers and two are chile-heads. All will
gladly pre-wash and food container they can access. Bv)=

is beginning to "crisp up". Break an egg into each of the wells and
put back onto the hob with the lid in place until the eggs are set,
my plate and dig in. Bv)=

Sounds great to me!

And very filling. Especially if I have toast and jam with it.

on which the glaze has not crazed (cracked) on me. I've got some
veteran mugs that I've had since I left home to live independently
lot of "character" but I would not dare make anything like that in.

I'll try again one day with a new mug. Here's one a co worker sent me the other day. Any comments are Gabe's (real name Gabor). I have a
few recipes he sent, I'll post another soon. :)

I knew a Hungarian guitar picker named Gabor Szabo. My friend Laszlo Acs brought him to one of our monthly confuser get-togethers. Turns out he
was a well-known picker with several records on the shelves.

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

Title: Hungarian Cucumber Salad (Gabe)
Categories: Salad/Dressing
Yield: 4 Servings

That looks almost like an oriental quick pickle.

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

Title: Quick Pickles
Categories: Five, Squash, Preserving
Yield: 2 cups

4 sm Firm cucumbers; peeled or
- scrubbed, in 1/8" slices
1 tb Sugar
1 1/2 ts Fine sea salt
1 tb Rice vinegar

Slice cucumbers 1/8" thick using a mandoline or a sharp
knife. Toss with the sugar and salt and leave in a
colander to drain for 20 to 30 minutes. Rinse well and
drain.

In a bowl, toss cucumbers with the vinegar, tasting and
adding more as desired. Store in a container in the
refrigerator for up to a week.

Recipe from: Lukas Volger

Adapted by: Martha Rose Shulman

Yield: About 2 cups

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

Uncle Dirty Dave's Archives

MMMMM

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Hi Dave,
On <Tue, 12 Aug 24>, you wrote me:

I *always* check the clearance/markdown display when I go down the
store. I've gotten some tremenjous bargains that way.

Yes I do as well, We also have these discount stores where they sell
lots of expired foods dirt cheap. I've got some great deals there and
as you know expire dates don't mean a thing (especially when getting
canned stuff)

All three are experienced moochers and two are chile-heads. All will gladly pre-wash and food container they can access. Bv)=

Laugh. Ask them to do a better job so you can just put it right back in
the cupboard. My sister in law Princess is proud of the fact the dish
is spotless when she's done with it. LOL

I knew a Hungarian guitar picker named Gabor Szabo. My friend Laszlo
Acs brought him to one of our monthly confuser get-togethers. Turns
was a well-known picker with several records on the shelves.

Very cool. We call him Gabe because years ago a manager we both had
said about his normal nick name of "Gub", "That's stupid, we're calling you Gabe" and it's stuck for too many years for me to count. :)

Shawn


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Shawn Highfield wrote to Dave Drum <=-

I *always* check the clearance/markdown display when I go down the
store. I've gotten some tremenjous bargains that way.

Yes I do as well, We also have these discount stores where they sell
lots of expired foods dirt cheap. I've got some great deals there and
as you know expire dates don't mean a thing (especially when getting canned stuff)

Those aren't actual "expiration" dates on the canned goods. They're "best by" dates. And they're arbitrary as well as very cautious. Meat, on the other
paw .... There used to was a Kroger stupormarkup a few blocks from my home
at the time. I made a practice of going there after 19:00 when the "meat-bot" in his little lab coat and white hard-hat came out of the cooler area and deposited all of "Last Day of Sale" for that day in the markdown bins. I
always had a freezer full of steaks and roasts and chops bought at 50% or
more markdown.

And it always (well. nearly always) seemed to be the expensive cuts. Folks would buy the less pricey stuff before it expired.

All three are experienced moochers and two are chile-heads. All will gladly pre-wash and food container they can access. Bv)=

Laugh. Ask them to do a better job so you can just put it right back
in the cupboard. My sister in law Princess is proud of the fact the
dish is spotless when she's done with it. LOL

Oh, Izzy (Isobel) gets them pretty spotless, But I still plunge them into
hot, soapy water for form's sake. Plus I don't kow what else they've been scavenging. Bv)=

I knew a Hungarian guitar picker named Gabor Szabo. My friend Laszlo
Acs brought him to one of our monthly confuser get-togethers. Turns
was a well-known picker with several records on the shelves.

Very cool. We call him Gabe because years ago a manager we both had
said about his normal nick name of "Gub", "That's stupid, we're calling you Gabe" and it's stuck for too many years for me to count. :)

When I met him he was an old dude, Seems he followed the Django Reinhardt "Gypsy" guitar school/genre of music. Along w/ jazz and pop. He snuffed it
in the mid-1980s.

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

Title: Galletto alla Povera Zingara (Poor Gypsy's Chicken)
Categories: Game, Marinades, Herbs, Mushrooms, Chilies
Yield: 6 Servings

3 (1 lb ea) pigeons

MMMMM--------------------------MARINADE-------------------------------
3 tb Olive oil
3 tb Lemon juice
1 1/2 ts Pepper; fresh ground
1 1/2 ts Dried rosemary; crumbled
3/4 ts Salt
Hot pepper sauce

MMMMM---------------------------SPREAD--------------------------------
12 oz Fresh mushrooms; cleaned
3 tb Unsalted butter
Salt & fresh ground pepper
3 tb Dijon mustard
1/2 ts Hot pepper sauce
3 tb Tomato ketchup
1/4 c Lemon juice
1 ts Fresh ground pepper

Cut off and discard wing tips from the birds. Remove the
giblets and reserve. Cut the birds in two along the breast
bone. Open the hen, dry the cavity with paper towels, and
pound the bird flat with a meat mallet.

Prepare the marinade by mixing well the olive oil, lemon
juice, pepper, rosemary, salt and hot pepper sauce. Place
the pigeon on a plate and baste it with the marinade,
turning it over and over.

Preheat the broiler for 10 minutes.

Chop the mushrooms coarsely. Clean and chop the birds’
giblets. Melt the butter in a saute' pan and put in the
giblets, mushrooms and salt and pepper to taste. Cook for
4 minutes or until the mushrooms have released their
moisture. Let cool.

Chop or grind the giblets and mushrooms to a paste. Add
any pan juices, the mustard, hot pepper sauce, ketchup,
lemon juice, and half-teaspoon additional pepper. Taste
for salt and adjust if necessary.

Place the pigeon halves, cavity up, in the broiler pan;
broil 5-6 minutes or until well browned, brushing with the
marinade once or twice as they cook.

Turn and brown the bird's skin side, basting as you did
before. When the skin is browned, turn again, spread the
cavity with the mushroom mixture, and broil 3-4 minutes
until the spread is cooked and beginning to crisp. Turn
the skin side up, brush with remaining spread, and broil
another 3-4 minutes.

Makes 6 servings

Source: The New Romagnoli's Table by Margaret and G.
Franco Romagnoli

This is a formula originally worked out for pigeon and
squab. American Cornish hens are the perfect birds to
receive a poor gypsy's touch of herbs, mushrooms and
mustard.

From: http://www.recipelink.com

Uncle Dirty Dave's Archives

MMMMM


... "The only way you can beat the lawyers is to die with nothing" -- Will
oger
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Dave Drum wrote to Shawn Highfield <=-

Those aren't actual "expiration" dates on the canned goods. They're
"best by" dates.

From what I understand, Al Capone came up with the "best buy" dates for his dairy that produced milk after Prohibition. I don't know if that's the real story.

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

Title: Corned Beef Supper Casserole
Categories: Meats, Main dish, Rice
Yield: 8 servings

1 tb Cooking oil
1 md Onion, diced
12 oz Can corned beef, chill/dice
1 cn Cream of celery or cream of
Mushroom soup
3/4 c Water
1 ts Gravy Master or Kitchen
Bouquet
1/4 ts Coarse ground black pepper
4 c Cooked dry rice, long grain
2 md Tomatoes, cut in 1/2" slices
1/2 c Fine dry bread crumbs
1/2 c Cheddar cheese, grated

Saute onion in cooking oil until golden yellow. Add corned beef.
Stir lightly until heated through. Combine soup, water, Gravy Master
and pepper, stirring only to blend. Spread rice in a greased 13 by 9
by 2 inch baking dish. Spoon corned beef mixture over rice. Top
with tomato slices. Sprinkle with bread crumbs and cheese. Bake,
covered with foil at 375 degrees for 20 minutes. Uncover. Bake an
additional 5 minutes to lightly brown the tops of the tomatoes.
Serves 8 generously. Serve with a big bowl of slaw, garlic toast,
beverage and a light fruit dessert.

MMMMM

-- Sean

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Hi Dave,
On <Thu, 14 Aug 24>, you wrote me:

Those aren't actual "expiration" dates on the canned goods. They're
"best by" dates. And they're arbitrary as well as very cautious.

So true. They had cambells tomato soup (the carton ready to heat and
eat version) that was 2 years past the best by date. 4 cartons for $0.99
of course I bought 4, Nothing wrong with it at all, I enjoyed every drop. ;)

in his little lab coat and white hard-hat came out of the cooler area
and deposited all of "Last Day of Sale" for that day in the markdown bins. I always had a freezer full of steaks and roasts and chops
bought at 50% or more markdown.

Pretty much the only time I buy beef for Andrea and Conner is when it's
at least 50% or more off.

And it always (well. nearly always) seemed to be the expensive cuts.
Folks would buy the less pricey stuff before it expired.

Understandable. Good steaks in the stupermarket are like $24 each
now.

into hot, soapy water for form's sake. Plus I don't kow what else scavenging. Bv)=

Laugh. Okay then I guess if it's just for form's sake that's alright. ;)

Shawn


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Sean Dennis wrote to Dave Drum <=-

Those aren't actual "expiration" dates on the canned goods. They're
"best by" dates.

From what I understand, Al Capone came up with the "best buy" dates for his dairy that produced milk after Prohibition. I don't know if that's the real story.

According to Smithsonian Magazine: "The humble sell-by date actually
has a surprisingly short history. It was introduced in Marks & Spencer's storerooms in the 1950s before making its way on to the shelves in 1970.
It wasn't even actually called a "sell-by-date" until 1973."

"In the United States, federal law requires only that infant formula be
dated, but many states have similar regulations for products like milk,
eggs and meat. But most food manufacturers date pretty much everything anyway."

They even gave a nod to the Al Capone story: "There's a fun bit of speculation, which one reporter attributed to a park ranger at Alcatraz,
that Al Capone popularized expiration dates on milk back in the 1930s.
The story goes that one of Capone's family members got sick after
drinking some expired milk, and Capone got interested in the milk
industry. He bought up a milk processor, called Meadowmoor Dairies, and
he lobbied the Chicago City Council to pass a law requiring visible date
stamps on milk containers. But food labeling on all kinds of food
doesn't really happen until the 1970s, according to a recent Natural
Resources Defense Council report."

https://www.smithsonianmag.com/smart-news/sell-and-best-dates-food-are-basically-made-hard-get-rid-180950304/

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

Title: Expired Vegetable Frittata
Categories: Eggs, Vegetables, Herbs, Breads
Yield: 6 servings

6 lg Eggs
Stale tortilla chips;
- crushed
Garlic; minced
Green onions; fine chopped
Bell peppers; cored, diced
Tomatoes; diced
Zucchini; diced
Cauliflower; chopped
Pimento cheese
Fresh cilantro stems &
- leaves; fine chopped

Beat eggs in a large bowl. Add crushed tortilla chips
and let them soak.

Heat olive oil in a saute pan over medium heat. Add
garlic and green onions. Saute, stirring occasionally,
until soft and fragrant.

Add in peppers, tomatoes, zucchini, and cauliflower.

SPOONTIP: If you have some older vegetables in the
fridge that look a little sketchy, be sure to cut into
them before throwing them out - the skin can be
deceiving. If your veggies still look and smell fresh on
the inside, cut off the brown spots and use them.

Pour the egg mixture into the pan and stir, making sure
the vegetables are incorporated evenly. Rotate pan and
stir until the eggs are no longer runny. Cook until eggs
have set up.

Remove pan from heat. Dollop pimento cheese over the top
and sprinkle with cilantro stems.

SPOONTIP: Feel free to use the pimento cheese you
stashed away after your last potluck (or from when you
had a random craving).

Set oven to broiler setting. Put pan inside until the
cheese gets slightly golden.

SPOONTIP: The broiler works fast, so keep an eye on it
to avoid burning.

Remove from broiler and carefully slide onto a plate.
Garnish with cilantro leaves. Slice, enjoy, and save the
leftovers for tomorrow.

Meredith Ross, Claire Waggoner & Natsuko Mazany - Indiana
University

RECIPE FROM: https://spoonuniversity.com

Uncle Dirty Dave's Archives

MMMMM

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Those aren't actual "expiration" dates on the canned goods. They're "best by" dates.

From what I understand, Al Capone came up with the "best buy" dates for his dairy that produced milk after Prohibition. I don't know if that's the real story.

That is close to what I heard. One of Capone's relatives got sick drinking
old milk, so he used his "influence" to start producers down the path of putting expiration dates on milk.

Mike

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Dave Drum wrote to Sean Dennis <=-

According to Smithsonian Magazine: "The humble sell-by date actually
has a surprisingly short history. It was introduced in Marks &
Spencer's storerooms in the 1950s before making its way on to the
shelves in 1970. It wasn't even actually called a "sell-by-date" until 1973."

That makes sense. With canned goods, if there's any bulging in the can I
toss it but otherwise it'll sit in the pantry until I eat it. For eggs, if they drop to the bottom of a bowl of water, it gets tossed. Milk I go by
the smell.

I've had food poisoning twice from eating out but never at home.


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

Title: Baked Corn Chex 'N' Cheese Custard
Categories: Side dish, Cheese/eggs, Vegetables, Cereals
Yield: 6 servings

1/4 c Green Pepper; Chopped
1/3 c Onion; Finely Chopped
2 tb Butter
3 Eggs; Large
2 c Milk
1 ts Salt
1/2 ts Sugar
1/8 ts Pepper
1 c American Cheese; Shredded
1 lb Corn; Canned, Drained
2 c Corn Chex; Coarsely Broken

Preheat oven to 325 degrees F. Saute green pepper and onion in butter
until limp. Beat together eggs, milk, salt, sugar, and pepper. Stir
in cheese, corn, sauteed peppers and onions, and 1 1/2 cups cereal.
Pour into buttered 2-quart casserole and top with remaining cereal.
Bake, uncovered, 45 to 50 minutes or until set. Cool 10 minutes
before serving.

MMMMM

-- Sean

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Shawn Highfield wrote to Dave Drum <=-

Those aren't actual "expiration" dates on the canned goods. They're
"best by" dates. And they're arbitrary as well as very cautious.

So true. They had cambells tomato soup (the carton ready to heat and
eat version) that was 2 years past the best by date. 4 cartons for
$0.99 of course I bought 4, Nothing wrong with it at all, I enjoyed
every drop. ;)

in his little lab coat and white hard-hat came out of the cooler area
and deposited all of "Last Day of Sale" for that day in the markdown
bins. I always had a freezer full of steaks and roasts and chops
bought at 50% or more markdown.

Pretty much the only time I buy beef for Andrea and Conner is when it's
at least 50% or more off.

I'm amazed at the food-flation that has occurred recently. The fresh
ground chuck (85/15) I used to see on offer at Humphrey's for U$1.49/lb
is on "special" this week @ U$3.49/lb in 5# bag.

And it always (well. nearly always) seemed to be the expensive cuts.
Folks would buy the less pricey stuff before it expired.

Understandable. Good steaks in the stupermarket are like $24 each
now.

Same ad has 12 oz USDA Choice Sirloin Steak @ U$3.49 ea.

My usual steak purchase ever since I discovered its existence is a chuck-
eye steak. Ohhhhh yeahhhhhh.

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

Title: No-Nonsense Chuck Eye Steak
Categories: Five, Beef
Yield: 1 Serving

16 oz Chuck eye steak
1/2 ts Kosher salt
1/2 ts Black pepper
1 tb Olive oil

Cover both sides of the steak, first with the salt,
followed by the pepper, and finally the olive oil.

Cook on an outdoor grill, or a hot cast iron pan, for
5 minutes per side.

Allow to rest for an additional 3 minutes on the plate.

Enjoy.

Asking for a Chuck Eye Steak is like acknowledging
membership in a secret society. You are greeted with a
knowing smile, a nod of the head, and then just maybe
two will emerge from some quiet corner. There are only
a couple in each animal, and although they have a taste
and tenderness of the more popular rib eye, the cost is
considerably less.

Recipe by Bill Hilbrich

UDD Note: I typically will use lemon-pepper mix instead
of the salt & pepper listed in the ingredients. Works
for me.

From: http://www.food.com

Uncle Dirty Dave's Kitchen

MMMMM

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Sean Dennis wrote to Dave Drum <=-

According to Smithsonian Magazine: "The humble sell-by date actually
has a surprisingly short history. It was introduced in Marks &
Spencer's storerooms in the 1950s before making its way on to the
shelves in 1970. It wasn't even actually called a "sell-by-date" until 1973."

That makes sense. With canned goods, if there's any bulging in the can
I toss it but otherwise it'll sit in the pantry until I eat it. For
eggs, if they drop to the bottom of a bowl of water, it gets tossed.
Milk I go by the smell.

Milk and eggs do not last long enough around here to spoil. Bv)=

I've had food poisoning twice from eating out but never at home.

I've only had it once - while trailer-trucking I stopped about 2 hours
from my terminal in Detroit for a nice truck-stop diner chicken & noodles
plte lunch. The name of the place should have been Sam & Ella's because
before I got back to Detroit I was in mis'ry. Spent 5 days either in the
bun k in my truck or on the biffy in the terminal. OY! Vey ist mir! I
hope to never repeat that experience.

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

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Re: Re: Canned hash
By: Sean Dennis to Dave Drum on Thu Aug 15 2024 18:47:06

I've had food poisoning twice from eating out but never at home.

Same here. All of my food bourne illness has been from eating out,
usually at a time when the restaurant is busy and hectic.
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Hi Dave,

On <Sat, 16 Aug 24>, you wrote me:

ground chuck (85/15) I used to see on offer at Humphrey's for
U$1.49/lb is on "special" this week @ U$3.49/lb in 5# bag.

insane isn't it? Andrea was telling me about her gum. She noticed
yesterday there were now only 7 peices not 8 and they are all
smaller for the same price.

My usual steak purchase ever since I discovered its existence is a
chuck- eye steak. Ohhhhh yeahhhhhh.

I'm lucky that Andrea isn't picky, any beef that's onsale is good for
her. With the exception of organ meat which I love and she doesn't.
She will eat chopped liver if I make it with Chicken livers though so I
do that. Works out in my favour anyway as they are cheaper. LOL

Shawn


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Shawn Highfield wrote to Dave Drum <=-

ground chuck (85/15) I used to see on offer at Humphrey's for
U$1.49/lb is on "special" this week @ U$3.49/lb in 5# bag.

insane isn't it? Andrea was telling me about her gum. She noticed yesterday there were now only 7 peices not 8 and they are all
smaller for the same price.

With the meat you get full measure on the weight. What Andrea is seeing
is "shrink-flation". Smaller package for the same old price. It's really
bad in coffee. I used to buy 3 pound cans of ground coffee. It's gotten
so bad that the standard container has less than 2 pounds and for more
money. Just looked and their "big" container is only 26.7 oz. And the
small (used to be 16 oz) container is nlt 11 oz. FEH!

My usual steak purchase ever since I discovered its existence is a
chuck- eye steak. Ohhhhh yeahhhhhh.

I'm lucky that Andrea isn't picky, any beef that's onsale is good for
her. With the exception of organ meat which I love and she doesn't.
She will eat chopped liver if I make it with Chicken livers though so I
do that. Works out in my favour anyway as they are cheaper. LOL

I likes chicken livers. I'll sometimes stop at Humphrey's and pick up
8 ounces of "ready to eat" livers and a pit container of canteloupe
pieces. Makes a nice lunch.

But I likes me liver & onions, too. 'Specially when it's got bacon in
the mix.

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

Title: Liver, Bacon & Onions
Categories: Beef, Pork, Offal, Dairy
Yield: 4 Servings

2 lb Liver (beef)
2 c Flour
Salt
1 ts Pepper
2 c Milk *
1/2 lb Bacon
2 lg Onions
2 tb Oil
2 tb Corn flour
pn Basil
pn Thyme

Cut liver into desired thinness. Soak liver in milk
for a day in the refrigerator. *

Fry bacon and onions in the oil and set aside. Dredge
liver through the flour, salt and pepper mix. Fry liver
in a heavy skillet until slightly pink in the middle
(medium). Remove liver and set aside.

Mix cornflour and cold water and pour into skillet
while off the heat and make gravy in the normal manner,
adding basil plus thyme. Add liver, bacon and onions
to the gravy and simmer for 15 minutes.

Serve.

* I often omit this step - especially if using calve's
or yearling's liver.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Better a cruel truth than a comfortable delusion." -- Edward Abbey
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Hi Dave,
On <Mon, 18 Aug 24>, you wrote me:

money. Just looked and their "big" container is only 26.7 oz. And the small (used to be 16 oz) container is nlt 11 oz. FEH!

Yeah it's getting bad.

I likes chicken livers. I'll sometimes stop at Humphrey's and pick up
8 ounces of "ready to eat" livers and a pit container of canteloupe pieces. Makes a nice lunch.

I like them quite a bit, and right now liver (of any kind) is something that
my body is processing correctly so I'm currently able to enjoy! ;)

But I likes me liver & onions, too. 'Specially when it's got bacon in
the mix.

For sure! My dad hates liver, but my mother loves it, so years
and years ago the old man learned how to cook it perfectly so
he has an "out" when he really ticks mom off. :)

Shawn


* SeM. 2.26 * Hell hath no fury like a bureaucrat scorned.
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Shawn Highfield wrote to Dave Drum <=-

For sure! My dad hates liver, but my mother loves it, so years
and years ago the old man learned how to cook it perfectly so
he has an "out" when he really ticks mom off. :)

I am the only one in my immediate family who likes liver. When I would cook liver when living with my parents, everyone would leave the house!

My local Golden Corral has excellent liver and I need to find out their name
so I know when to go. Their "early bird" special, between 1 and 4 PM
weekdays, you can get in for a very good rate 9drinks are extra but water
with lemon is free). My parents and I go occasionally and I was notified
today that is where they will take me next week on Tuesday for my birthday. I've been doing better with my blood sugar.

Speaking of which, did I menion I may have an insulin pump implanted? My medical team thinks my pancreas has pulled a Johnny Paycheck on me.

Here's something to add to your sandwiches...

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

Title: Evan's Secret Sandwich Sauce
Categories: Loo, Sauces, Sandwiches, Chilies
Yield: 2 Servings

1 c Coarse mustard
1 c Mayo
1/4 c Evan Williams Bourbon
1/4 c Honey
1 tb Hot pepper sauce

Blend all ingredients well in medium bowl. Refrigerate.

Source: Evan Williams website From: Michael Loo Date: 08-03-08

MMMMM

-- Sean

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Hi Sean,
On <Tue, 19 Aug 24>, you wrote me:

I am the only one in my immediate family who likes liver. When I
would cook liver when living with my parents, everyone would leave
the house!

I'm lucky it doesn't chance my family out of the apartment. :)

with lemon is free). My parents and I go occasionally and I was
notified today that is where they will take me next week on Tuesday
for my birthday.

Sounds like fun.

I've been doing better with my blood sugar.

Great news man.

Shawn


* SeM. 2.26 * Happiness is seeing your enemy with his genitals on fire!
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Shawn Highfield wrote to Sean Dennis <=-

I'm lucky it doesn't chance my family out of the apartment. :)

In the same vein, my stepdad -HATES- eggnog. Everything about it. I love eggnog. So he used to have a habit, when i was living with them, of just walking into my ham shack without knocking. When I could get it, i'd buy eggnog and drink it while I was working, leaving the top open.

He then would avoid my shack like the plague. XD

Great news man.

It dropped to 107 mg/dL (5.9 mmol/L) yesterday when I checked it with my regular meter. I'm starting to wonder if my CGM sensor was screwed up
before.

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

Title: Gingered Shrimp and Noodle Soup
Categories: Chinese, Soups, Diabetic
Yield: 6 Servings

Stephen Ceideburg
1 Envelope noodle soup mix
-with real chicken broth
4 1/2 c Water
2 tb Rice wine vinegar
1/2 ts Ground ginger, or
1 1/2 ts Chopped fresh ginger
1 ds Dried red pepper flakes
1 lb Medium uncooked shrimp,
-cleaned
8 oz Frozen sugar snap peas,
-partially thawed, or
1/2 lb Fresh sugar snap peas
2 oz Radishes, sliced (about 1/3
-cup)

In large saucepan, combine noodle soup mix, water, vinegar, ginger
and red pepper flakes. Cover and bring to a boil, then simmer
uncovered, stirring occasionally, 1 minute. Stir in shrimp, sugar
snap peas and radishes. Simmer, stirring occasionally, 4 minutes or
until shrimp are pink and vegetables are tender-crisp.

Microwave directions: In 3-quart microwave-safe casserole, combine
water, vinegar, ginger and dried red pepper flakes. Microwave covered
on high for 10 minutes or until boiling. Stir in noodle soup mix,
shrimp, sugar snap peas and radishes. Microwave covered 4 minutes or
until shrimp turn pink. Stir, then let stand covered 2 minutes.

Variation: Use 1 pound boneless chicken breasts, cut into %- inch
pieces. Increase 4-minute cooking time to 10 minutes.

Per 1 3/4-cup serving: 149 calories (61 percent from protein, 27
percent from carbohydrate, 12 percent from fat), 23 grams protein, 10
grams carbohydrate, 2 grams fat, 176 milligrams cholesterol, 1,105
milligrams sodium.

Exchanges: 1/2 vegetable, 1/2 bread, 2 meat.

From the Oregonian's FOODday, 1/5/93.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

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