I believe that there is only one recipe in my data base that I can claim

I have a few, but almost all have deep roots. I can't
remember the last time I came up with something
totally original. Ian and I together have added a
couple of things into the general body of knowledge,
but that didn't happen often, either.

we created. There are many that we have cooked and tweaked to our

Notes on tweaks are often helpful. It helps to know
the palate of the tweaker, though. The other day Ian
had a recipe for some Cajun thing that called for two
to six chiles. A vote was taken on the number to use,
and everyone voted for six, except for me, who wanted
nine. Six turned out to be acceptably minimally hot,
and I maintain nine to fifteen would have been better.

liking. There are even more that we have typed in from a variety of
sources, most often giving credit to those sources. Finally, there is
the category of recipes that we have snagged from this echo and other sources, converted MM is need be (giving credit to the poster). Each of these categories is at least one or two orders of magnitude greater than
the previous.

You and Drum have similar hierarchies and systems for
communicating that. My way is even more idiosyncratic.
If I want to take credit for something, I use moi as
the annotation. If other people want me to take credit,
they put Michael Loo or once in a while Mike Loo. When
I think that's dubious, I put in a note saying "attributed
to" me. If I think a recipe from elsewhere is reasonably
sound, I'll note the traceable source and not add any
annotation, unless it be a correction. If it's a crap
recipe, I'll say wwtt or make some similar rude comment
on the categories line. There is the occasional recipe
that is so odd or irritating that I make substantial
commentary to that effect. Anyhow that's as close as
I can get to a rationale.

And now for something very different:-}}
Title: PEANUT BUTTER-ORANGE SANDWICH FILLING
1 c Peanut butter, crunchy
2 tb Honey
1/4 ts Salt
1 c Oranges, peeled, diced

And what have I ever done to you?

HERMAN FRIENDSHIP CAKE
categories: desserts, Amish, sourdough
yield: 1

2 c Herman starter
2 c flour
3 eggs
2/3 c light salad oil
1/2 ts salt
1 ts baking soda
2 ts baking powder
1 1/2 ts cinnamon
1 c sugar
1 ts nutmeg
1 ts ground ginger
h - Optional
raisins
sliced apples
diced dried apricots
chopped carrot
chopped zucchini

Preheat oven to 350F. Generously grease a 12-cup
Bundt or tube pan. Mix all ingredients until smooth,
adding 2 c optional ingredients to batter. Bake 1 hr.
Remove from pan and cool on rack. Serve at room
temperature.

Pella Christian Grade School Mothers' Club Cookbook
via Jane and Michael Stern
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MICHAEL LOO wrote to DALE SHIPP <=-

Mike Loo

For some reason, I cannot see you going by Mike. I know that might sound
funny considering I've never met you in person but from talking to you in
here for decades, that's what I get...

I really need to install MealMaster on this laptop. One of these days.

Later,
Sean
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On 09-14-19 01:55, Michael Loo <=-
spoke to Dale Shipp about 957 Recipes <=-

I believe that there is only one recipe in my data base that I can claim
we created. There are many that we have cooked and tweaked to our

My MealMaster did not want to work for me the other night, so tonight I
went to it and exported the recipe I was talking about. It does borrow
on some ideas from other things that had been read at the time, but I
think it is enough out of the norm to be called original.

And now for something very different:-}}
Title: PEANUT BUTTER-ORANGE SANDWICH FILLING
1 c Peanut butter, crunchy
2 tb Honey
1/4 ts Salt
1 c Oranges, peeled, diced

And what have I ever done to you?

:-}} What if I had substituted Seville orange marmalade?

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Smoked Chicken And Pepperoni Gumbo
Categories: D/g, Cajun, Chicken
Yield: 6 servings

-Spice mixture:
1/4 ts White pepper
1/4 ts Red pepper
1/2 ts Black pepper
1/2 ts Thyme
1 ts Dry parsley flakes
1/2 ts Gumbo file powder
-(optional)
-Vegetables:
2 c Onion
2 c Green pepper
2 c Celery
-meats:
2 Smoked chicken breasts.
12 Inches pepperoni.
-broth:
6 c Chicken broth

**One hour to prep
1/2 hour to get to simmer
1/2 hour on slow simmer

Ready time to table = 2 hours.


Prepare vegetables.
Cut half in larger hunks (say 1/2 inch) and cut rest
in fine chop (or use food processor).

Meats:
two smoked chicken breasts, pulled from bone, skinned and
pulled into bite size pieces by hand. If you do not have smoked
chicken, you may get away with using a small amount of liquid
smoke. I would guess no more than 1/4 teaspoon.
one stick (about 12 inches) pepperoni, cut into moderately
thick slices. (say 1/8 inch or about twice as thick as presliced
pizza pepperoni usually is)

Preparation:
Using cast iron dutch oven, take the large cut onions and
singe them over medium high heat in the dry pan for about 3-4
minutes, stirring constantly. Then add the rest of the vegetables
and cook for about 5 minutes more on medium heat, stirring
frequently. Then add spice mixture and stir to incorporate. Stir
in about 2 tablespoon dry roux. Add the broth and the pepperoni
slices. Turn heat down to medium low and simmer for at least 1/2
hour or until vegetables are tender and flavors are merged. About
5 minutes before serving, add the chunks of chicken breasts to
the mixture. At the same time, add more roux to thicken if
desired.

Serve in bowl over lots of rice.

For additional smoke flavor, wrap the chicken bones
and skin in cheese cloth and place in the mixture at the same time
as the pepperoni. Remove all the bones and all the skin before
stirring in the chicken pieces.

Makes 8 to 10 servings.

== Courtesy of Dale & Gail Shipp, Columbia Md. ===

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:08:22, 15 Sep 2019
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