mark lewis wrote to Dave Drum <=-

So after posting the humus recipes to he'p you with your chickpea
surplus this fell into my inbox from the New York Times feed.

I might give this a flyer at some point down the road .......

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

Title: Creamy Chickpea Pasta w/Spinach & Rosemary

oooohhh... that might be nice... i do like me some spinach :) :) :)

When I was a kidlet I HATED spinach - with a fine and burning passion.
Until I discovered that my olds were ruining it by cooking it Southern
(boiling it to death) and then compounding the felony by adding vinegar
at the table. Once I discovered that spinach didn't have to be a sour,
green, mushy mess I was OK with it. Popeye would have been proud of me.

Here's one of my favourite uses for spinach .....

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

Title: Dave's Tomato Florentine Soup
Categories: Soups, Vegetables, Poultry, Greens
Yield: 5 Servings

28 oz Canned chicken broth
14 oz Can spinach
12 oz Red Gold vegetable juice
8 oz Can Red Gold tomato puree
1 tb Sugar
ds Nutmeg
Salt & fresh ground pepper

Combine broth, juice and puree in a saucepan over medium
heat. When hot, but not boiling, add remaining ingredients;
stirring with a wire whisk.

Allow to heat gently 30 mins on medium-low until you can't
stand it any longer.

Keep hot without letting it boil.

Freeze leftovers.

From a starting point given me by Kathy Pitts when I
mentioned that I really liked the Tomato-Florentine
Soup at Red Lobster.

Recipe and MM Format by Dave Drum - 12 July 1998

Uncle Dirty Dave's Kitchen

MMMMM

... You don't get once-in-a-lifetime offers like this every day.

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On 10-27-19 00:22, Dave Drum <=-
spoke to Mark Lewis about Spinach <=-

When I was a kidlet I HATED spinach - with a fine and burning passion. Until I discovered that my olds were ruining it by cooking it Southern (boiling it to death) and then compounding the felony by adding
vinegar at the table. Once I discovered that spinach didn't have to be
a sour, green, mushy mess I was OK with it. Popeye would have been
proud of me.

I can understand that. What you say may well be the method for treating collard greens but not spinach. I don't agree with the vinegar in
either case. At our house, spinach is the base for a fresh salad or is
lightly steamed as a side vegetable, maybe with a little butter added at
the table. I will say that even steamed, a large portion of spinach
collapsed to almost nothing.
For this recipe, I'd just go with red wine -- not red wine vinegar.
Also seems like the cooking times are a bit long unless the coals are
fairly low in heat.

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

Title: HOT 'N SPICY BEEF STEAKS
Categories: Main dish, Bbq, Meats
Yield: 4 Servings

1 1/4 lb Beef chuck eye steaks,
-boneless, cut 1" thick
1 tb Oil, vegetable
1 ts Chili powder
2 Garlic cloves; minced
1/2 ts Oregano leaves, dried
1/2 ts Red pepper pods; crushed
1/4 c Vinegar, red wine
1/4 ts Sugar
1/2 ts Salt

Combine oil, chili powder, garlic, oregano and red pepper pods in
small fryingpan; cook and stir over medium heat 2 to 3 minutes. Cool
slightly. Add vinegar and sugar, stirring to combine. Place beef
steaks in plastic bag; add cooled marinade, turning to coat. Close
bag securely and marinate in refrigeratoe 30 minutes or up to 6
hours. Remove steaks from marinade and place on grid over medium
coals. Grill 14 to 20 minutes for rare to medium, turning once.
Season with salt. Carve into thin slices.

233 calories per serving. Preparation time: 7 minutes. Marinating
time: 30 minutes. Cooking time: 14 to 20 minutes.

SOURCE: Marinate and Grill Beef Recipes, 1991 Beef Industry Council
from Simply Southern the Fall 1994 Southern Living Cooking School
Typos by Nancy Coleman.

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:26:40, 27 Oct 2019
___ Blue Wave/DOS v2.30

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Dale Shipp wrote to Dave Drum <=-

When I was a kidlet I HATED spinach - with a fine and burning passion. Until I discovered that my olds were ruining it by cooking it Southern (boiling it to death) and then compounding the felony by adding
vinegar at the table. Once I discovered that spinach didn't have to be
a sour, green, mushy mess I was OK with it. Popeye would have been
proud of me.

I can understand that. What you say may well be the method for
treating collard greens but not spinach. I don't agree with the
vinegar in either case. At our house, spinach is the base for a fresh

Southerners eat 37% of all the collard greens grown in the US. The rest
is discarded. Bv)=

Vinegar is an ingredient in salad dressings. Or for soaking my dentures
to dissolve the calcium build-up.

salad or is lightly steamed as a side vegetable, maybe with a little butter added at the table. I will say that even steamed, a large
portion of spinach collapsed to almost nothing.

True dat.

For this recipe, I'd just go with red wine -- not red wine vinegar.
Also seems like the cooking times are a bit long unless the coals are fairly low in heat.

That recipe raises my hackles on several levels.

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

Title: HOT 'N SPICY BEEF STEAKS
Categories: Main dish, Bbq, Meats
Yield: 4 Servings

1 1/4 lb Beef chuck eye steaks,
-boneless, cut 1" thick

That weight of chuck-eye cut 1" thick is going to be 2 10 oz steaks -
so just 2 servings.

1 tb Oil, vegetable
1 ts Chili powder
2 Garlic cloves; minced
1/2 ts Oregano leaves, dried
1/2 ts Red pepper pods; crushed
1/4 c Vinegar, red wine
1/4 ts Sugar
1/2 ts Salt

Why marinate perfectly good beef? S&P, a light sprinkle of oregano (opt)
or basil (also opt) and onto the grill.

Combine oil, chili powder, garlic, oregano and red pepper pods in
small fryingpan; cook and stir over medium heat 2 to 3 minutes. Cool
slightly. Add vinegar and sugar, stirring to combine. Place beef
steaks in plastic bag; add cooled marinade, turning to coat. Close
bag securely and marinate in refrigeratoe 30 minutes or up to 6
hours. Remove steaks from marinade and place on grid over medium
coals. Grill 14 to 20 minutes for rare to medium, turning once.
Season with salt. Carve into thin slices.

HUH? Carve? Are they nuts? Just put it on the plate and give me a fork
and knife.

SOURCE: Marinate and Grill Beef Recipes, 1991 Beef Industry Council

They oughta know better.

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

... "Pride is all very well, but a sausage is a sausage." -- Terry Pratchett

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Quoting Dale Shipp to Dave Drum <=-

I HATED spinach - (boiling it to death) a

I dislike canned spinach for the same reason. And I am not enamoured
with frozen either for that matter and will happily pay a premium
for fresh.

At our house, spinach is the base for a fresh
salad or is lightly steamed as a side vegetable

Agreed.

It's also nice Italian style: steam-fried briefly in a little broth
and olive oil with lots of minced garlic until just barely wilted.

I also chop it up and add small amounts to chowders and cream soups
just for the colour, similar to the way a garnish of parsley is
used.

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

Title: Capellini with Crab and Spinach
Categories: Pasta, Crab, Cheese, Nuts, Dairy
Yield: 4 Servings

1 lb Angel hair pasta
1/2 lb Lump crabmeat
1/2 lb Fresh spinach; chopped
1/2 c Pignoli nuts (pine nuts)
3 Cloves garlic (crushed)
1/2 c Butter
1/2 c Fish or chicken broth with
2 ts Cornstarch dissolved)
1/2 c Cream
Salt to taste
Parmesan cheese (or Romano -
-depends on personal taste!)

Lightly brown pignoli nuts in teflon skillet over medium heat,
shaking pan all the while. Do not allow nuts to become dark or
burn. Set aside.

Boil 4 quarts of water for pasta. Be careful not to overcook
angel hair. (If using fresh pasta, pour 1 or 2 tablespoons of
olive oil in the water while boiling). Note that _al dente_ is
best and therefore it needs to cook only a few minutes after being
added to the boiling water. Drain the pasta and remove to a large
platter.

In the meantime, melt butter with garlic. Saute first the
spinach, then merely warm the crabmeat. Add the broth and allow
to thicken enough to coat the spoon. Add the cream. Stir, then
remove from the heat. Add the pignoli nuts to the sauce and salt
to taste.

Pour sauce over pasta, adding cheese (Parmesan or Romano) and
pepper at the table.

One variation to this recipe might be to substitute shrimp and/or
scallops for the crabmeat.

Submitted by: Mariani @ Duquesne University, Pittsburgh, PA
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 12 MARCH 1996

MMMMM


Cheers

Jim


... Raw vegetarian cuisine is best left for ruminates.

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On 2019 Oct 27 00:22:34, you wrote to me:

oooohhh... that might be nice... i do like me some spinach :) :) :)

When I was a kidlet I HATED spinach - with a fine and burning passion. Until I discovered that my olds were ruining it by cooking it Southern (boiling it to death)

collards, turnips and kale can be done like that but spinach is tender enough even raw...

and then compounding the felony by adding vinegar at the table.

i always use vinegar of some sort on my greens except a few certain ways i do spinach... one way is to steam it with a wine and serve it with fish...

Once I discovered that spinach didn't have to be a sour, green, mushy
mess I was OK with it. Popeye would have been proud of me.

sour i'm fine with... mushy mess, nope... not at all...

Here's one of my favourite uses for spinach .....

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

Title: Dave's Tomato Florentine Soup

i might have to try that one day :)

)\/(ark

Once men turned their thinking over to machines in the hope that this would set
them free. But that only permitted other men with machines to enslave them. ... He who hesitates is probably right.
---
* Origin: (1:3634/12.73)

I HATED spinach - (boiling it to death)

I dislike canned spinach for the same reason.

Canned spinach is pretty weird and useless

Growing up, we were served canned spinach fairly regularly

We had it exactly once. It was soundly rejected by all. That would
have been over 60 years ago and I can still remember the sliminess
of it.

But we all certainly enjoyed spinach fresh from the garden as well as
chard, beet greens and other green leafy things.

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

Title: Hot Spinach Salad with Smoked Salmon
Categories: Salmon, Smoked, Salads, Chilies
Yield: 6 Servings

2 lb Fresh spinach
1 c Extra-virgin olive oil
1 ts Fresh ginger; minced
1 tb New Mexico red chiles;
Crushed
1/3 c Raspberry vinegar OR
1/3 c Red wine vinegar
1 tb Sugar
3 tb Dijon-style mustard
3/4 ts Salt
1/2 c Whipping cream
1/3 c Fresh dill; chopped
1/2 lb Smoked salmon; thinly
Sliced
6 sl Red onion; thinly sliced
Separated into rings

Rinse spinach very well; remove & discard stems & any tough or
wilted leaves. Heat 1/4 cup oil in a large, heavy skillet or wok.
When oil is hot, add spinach, ginger & crushed chiles. Cook over
medium high heat, stirring, just until spinach is wilted but not
fully cooked. Set aside. In a small saucepan, combine remaining
oil, vinegar, sugar, mustard, salt & cream. Heat until almost
simmering, then remove from heat & stir in dill. Divide hot
spinach (reheat if necessary) among 6 plates; top with smoked
salmon slices. Divide dressing evenly among the salads, drizzling
it uniformly over each. Garnish with onion rings & serve.

Recipe by: "Hotter Than Hell" by Jane Butel
From: Christopher E. Eaves

MMMMM


Cheers

Jim


... Spirits are Nerve Soothers, Pain Relievers, and Spine Stiffeners.

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mark lewis wrote to Dave Drum <=-

On 2019 Oct 27 00:22:34, you wrote to me:

oooohhh... that might be nice... i do like me some spinach :) :) :)

When I was a kidlet I HATED spinach - with a fine and burning passion. Until I discovered that my olds were ruining it by cooking it Southern (boiling it to death)

collards, turnips and kale can be done like that but spinach is tender enough even raw...

I think the older generations of my family did things the way they had
learned at grandma's knee. Most of my family roots are from Virginia,
the Carolinas, and one bunch from Pennsylvania.

and then compounding the felony by adding vinegar at the table.

i always use vinegar of some sort on my greens except a few certain
ways i do spinach... one way is to steam it with a wine and serve it
with fish...

Use of vinegar on greens seems, also, to be a Suthrun thing.

Once I discovered that spinach didn't have to be a sour, green, mushy
mess I was OK with it. Popeye would have been proud of me.

sour i'm fine with... mushy mess, nope... not at all...

Here's one of my favourite uses for spinach .....

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

Title: Dave's Tomato Florentine Soup

i might have to try that one day :)

Not only is it good, it's pretty easy to make. Bv)=

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

Title: Fergy's Mustard/Vinegar Bbq Squirrel
Categories: Game, Bbq, Chilies, Sauces
Yield: 1 Serving

1 Fat squirrel; skinned,
- cleaned

MMMMM---------------------------SAUCE--------------------------------
2 c Cider vinegar; unfiltered
1 c Yellow prepared (French's)
- mustard
2 tb Fine ground black pepper
1 tb Worcestershire sauce
1 c Brown sugar; packed
3 tb Louisiana hot sauce
1/2 tb Salt or seasoned salt

Thread squirrel onto a BBQ spit and truss its little legs
so that they don't flop around.

Mix sauce ingredients together and store in jar or squirt
bottle.

Rotisserie Rocky over hot coals or a gas grill basting as
he cooks.

When Senor Tree Rat is cooked serve him on a platter with
some potato salad or creamy cole slaw and baked beans.

Save the unused sauce in the ice box. Gets better as it
ages!

Sauce From: http://www.recipesource.com

Squirrel recipe from: Uncle Dirty Dave's Kitchen

MMMMM

... The cost of living is going up and the chance of living is going down.

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On 11-11-19 12:01, Dave Drum <=-
spoke to Mark Lewis about Spinach <=-

When I was a kidlet I HATED spinach - with a fine and burning passion. Until I discovered that my olds were ruining it by cooking it Southern (boiling it to death)

collards, turnips and kale can be done like that but spinach is tender enough even raw...

I think the older generations of my family did things the way they had learned at grandma's knee. Most of my family roots are from Virginia,
the Carolinas, and one bunch from Pennsylvania.

and then compounding the felony by adding vinegar at the table.

Use of vinegar on greens seems, also, to be a Suthrun thing.

That may be acceptable for some for the greens that Mark mentioned
above. They tend to be tough and need tough treatment. I personally do
not like vinegar on my greens, but I do understand it on that type of
greens. OTOH -- doing that to spinach is an offense not to be accepted.


Here is a dish that I would like to try at a restaurant someday. I've
had pork shanks and really liked it, but the restaurant that served them
in Columbia disappeared (Macaroni Grill -- they still exist, but not
close enough to us). TTTT, I don't even know where we could get lamb
shanks to try at home. Ditto for pork shanks.

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

Title: Lamb Shanks Deluxe
Categories: Main dish, Meat, Mnbl
Yield: 4 servings

4 Meaty lamb shanks
1/2 Lemon
1/4 ts Garlic powder (or more)
1 c All purpose flour
2 ts Salt
1/2 ts Pepper
1/2 c Salad oil
1 cn (10 1/2 oz) condensed beef
- consumme, undiluted
1 c Water
1/2 c Dry vermouth
1 md Yellow onion, chopped
4 Carrots, peeled and sliced
- into chunks
4 Stalks celery, in chunks

Rub Lamb with lemon and sprinkle with garlic powder. Let stand 10
minutes.

Combine flour, salt, and pepper in a paper bag. Shake shanks one
at a time in bag to coat with flour.
SAVE FLOUR.

Brown shanks in hot oil in large heavy skillet. Remove meat from
pan.

Add 4 tablespoons of the seasoned flour to pan drippings and, using
a wire whip, stir and brown the flour.

Add consomme, water, and vermouth and stir and cook until slightly
thickened. Add onion.

Place shanks in large baking dish and pour over them the consomme
mixture. Shanks should be in one layer only. Refrigerate.

When ready to bake, place in 350 degree oven, uncovered, for 1 1/2
hours.

Turn shanks, add carrots and celery, and continue to bake for one
more hour.

Comments: And so fragrant while baking. Gravy delicious over
Mashed Potatoes.

Typed by Gail & Dale Shipp, Columbia, Md.

Source: "Make it Now and Bake it Later", Barbara Goodfellow, Trident
Press New York. Library of Congress # 65-24035. , 1965.
(this is actually three volumes -- orginally published in 1958,
1961,and 1964).

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 01:53:05, 12 Nov 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
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On 2019 Nov 12 01:45:00, you wrote to Dave Drum:

Use of vinegar on greens seems, also, to be a Suthrun thing.

That may be acceptable for some for the greens that Mark mentioned
above. They tend to be tough and need tough treatment. I personally do not like vinegar on my greens, but I do understand it on that type of greens. OTOH -- doing that to spinach is an offense not to be accepted.

i'd rather use vinegar on my spinach than butter and sugar like my ex did/does ;)

)\/(ark

Once men turned their thinking over to machines in the hope that this would set
them free. But that only permitted other men with machines to enslave them. ... Conform, go crazy, or become a writer.
---
* Origin: (1:3634/12.73)

Quoting Jim Weller to Nancy Backus on 11-10-19 20:03 <=-

I HATED spinach - (boiling it to death)

I dislike canned spinach for the same reason.

Canned spinach is pretty weird and useless

Growing up, we were served canned spinach fairly regularly

We had it exactly once. It was soundly rejected by all. That would
have been over 60 years ago and I can still remember the sliminess
of it.

The only good part of it was, we didn't know that spinach could be any
better than that at the time.... And it wasn't nearly as nasty as canned
hominy was... that's the only thing I remember even Daddy deciding it
was nasty and none of us had to finish our portions... :)

But we all certainly enjoyed spinach fresh from the garden as well as chard, beet greens and other green leafy things.

Ah, so you knew the difference.... We never had them fresh, and never
had a garden, growing up... Green leafy things was iceberg lettuce, and
I didn't think that was all that stupendous... ;) But we got a small
bit of that under cottage cheese and some sort of canned fruit, for a
salad with supper a lot of the time...

ttyl neb

... Headline: Older people have edge in longevity

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Quoting Dale Shipp to Dave Drum on 11-12-19 01:45 <=-

and then compounding the felony by adding vinegar at the table.

Use of vinegar on greens seems, also, to be a Suthrun thing.

That may be acceptable for some for the greens that Mark mentioned
above. They tend to be tough and need tough treatment. I personally
do not like vinegar on my greens, but I do understand it on that type
of greens. OTOH -- doing that to spinach is an offense not to be accepted.

It might depend on the type of vinegar... maybe one of the more delicate vinegars would add a nice taste, ala an oil and vinegar dressing...

Here is a dish that I would like to try at a restaurant someday. I've
had pork shanks and really liked it, but the restaurant that served
them in Columbia disappeared (Macaroni Grill -- they still exist, but
not close enough to us). TTTT, I don't even know where we could get
lamb shanks to try at home. Ditto for pork shanks.

I've seen both at times in our little Wegmans here that we shop at...
worth checking out yours for them... :) Also you might see if that
Korean store you shop at might carry them....

ttyl neb

... Work expands to overflow the time available

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On 11-20-19 11:46, Nancy Backus <=-
spoke to Dale Shipp about Re: Spinach <=-

That may be acceptable for some for the greens that Mark mentioned
above. They tend to be tough and need tough treatment. I personally
do not like vinegar on my greens, but I do understand it on that type
of greens. OTOH -- doing that to spinach is an offense not to be accepted.

It might depend on the type of vinegar... maybe one of the more
delicate vinegars would add a nice taste, ala an oil and vinegar dressing...

True that some salad dressings have vinegar in them, but that is not
what I am talking about. I am saying that putting vinegar onto spinach
served as a side dish is just plain out a wrong way to treat that
delicate green.


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

Title: Gingered Beef And Bean Sprouts
Categories: Beef, Stovetop, Wok, Stir fry
Yield: 1 servings

1 lb Ground beef
2 tb Soy sauce
1 ts Salt
1 ts Sugar
1 c Thinly sliced celery
1 pk Frozen green beans
1 Beef bouillon cube
2 tb Cornstarch
1 ts Ground ginger
1/2 ts Pepper
2 tb Vegetable oil
1 sm Onion, chopped
1 lb Fresh bean sprouts
1 c Boiling water

Combine beef, corn starch, soy sauce, ginger,
salt, pepper, and sugar. Leave to stand for 10 minutes. Heat oil in
large frying pan or wok. Saute celery, onion, and green bean for 2
minutes. Add the
meat mixture and cook, stirring until meat loses it pink color. Stir
in bean
sprouts and bouillon cube that has been dissolved in the boiling
water. Cook
for 10 minutes stirring occasionally. Serve over rice. Makes 4
servings. From: Earl Shelsby Date: 04-22
Cooking Ä

MMMMM


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