Ruth Haffly wrote to RUTH HANSCHKA <=-

Me too. The silicone ones are more heat proof but stiff.

I've not tried them, don't intend to--they're ugly. (G)

Have you tried the combination cotton/silicone ones? I was at Bed, Bath and Beyond the other week and was trying some out by OXO. They were quite comfortable in the hand and didn't slip. The potholders weren't so stiff that they couldn't be used.

https://www.bedbathandbeyond.com/store/product/oxo-good-grips-reg-silicone-oven -mitt/5167261?categoryId=12614

$15 a piece.

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

Title: Pasta with Meatballs
Categories: Pasta, Ceideburg, Groundmeat, Beef, Italian
Yield: 4 Servings

2 c Peeled fresh plum tomatoes
-or canned Italian plum
-tomatoes.
4 tb Butter
2 sm Onions, chopped fine
1 Clove garlic, chopped fine
4 sl Bacon, cooked and crumbled
Salt and black pepper
1/2 c Marsala
1/2 ts Dried oregano
1/2 lb Vermicelli
1 c Fresh grated Parmesan or
-Romano cheese

MMMMM-------------------------MEATBALLS------------------------------
1/2 lb Ground chuck
2 sl French bread, moistened
-with 1/2 cup milk and
-squeezed dry
1 tb Minced parsley
2 Eggs, lightly beaten
1/4 c Grated Parmesan cheese
Salt and ground pepper
3 tb Vegetable oil

Here's the recipe I made the other night with the nice pasta sauce.
The meatballs were mediocre, mainly because I'd never made meatballs
before that I can remember. The sauce, on the other hand, was very
tasty. For the pasta I used rigatoni++the first type of pasta I made
with the new machine.

Serves 4 to 6.

1. Put the tomatoes trough a food mill to puree pulp and remove
seeds.

2. In a large skillet or medium saucepan, melt half the butter and
cook the onions9on until soft. Add the garlic, tomato puree, and
crumbled bacon. Then add salt and pepper to taste and boil this
sauce hard for five minutes.

3. Add the marsala and oregano, and cook for another 5 minutes. Set
aside.

4. Put all the meatball ingredients except the vegetable oil in a
bowl, and mix with your hands. Shape the mixture into 12 balls, and
in the skillet brown them on all sides in the vegetable oil. Do not
overcook, they will cook further in the sauce. Add the meatballs to
the tomato sauce and keep warm. (You can brown the meatballs ahead
of time and add them to the sauce when you are ready.)

5. Cook the pasta until al dente, drain well and return to the pot in
which it cooked. Add remaining butter and toss well. Add several
large spoonfuls of the tomato sauce and toss well again. Transfer
pasta to a large serving platter or bowl. Pour sauce and meatballs
overall, serve and pass the cheese.

Wine: A chianti classico

From "The Joy of Pasta", Joe Famularo and Louise Imperiale. Baron's
Educational Series, Inc., N.Y. 1983. ISBN 0-8120-5510-1.

Posted by Stephen Ceideberg; May 2 1991.

MMMMM

Later,
Sean

--- MultiMail/Win
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Hi Sean,

Me too. The silicone ones are more heat proof but stiff.

I've not tried them, don't intend to--they're ugly. (G)

Have you tried the combination cotton/silicone ones? I was at Bed,
Bath and Beyond the other week and was trying some out by OXO. They
were quite
comfortable in the hand and didn't slip. The potholders weren't so
stiff that they couldn't be used.

https://www.bedbathandbeyond.com/store/product/oxo-good-grips-reg-sili one-oven -mitt/5167261?categoryId=12614

I'll have to check them out, there's a BB&B down in Raleigh on one of
our usual paths of travel.

$15 a piece.

I think I paid $13/per for thick terry ones from Pampered Chef some
years ago. Those were really good, wore out my first set but have
another squirreled away. Right now I'm using some mitts that have a very
heat proof lining and come part way up the arm--don't like the ones that
stop at the wrist. They don't give enough protection from other oven
shelves or when reaching further back into the oven, IMO.

Title: Pasta with Meatballs
Categories: Pasta, Ceideburg, Groundmeat, Beef, Italian
Yield: 4 Servings

I generally use a varient on my MIL's sauce recipe, basically tomato
paste, water and herbs. I'll add diced tomatoes to it, sometimes some
tomato sauce. I'll also make a fresh sauce using all fresh mushrooms,
onions, garlic, tomatoes and herbs/spices if I've got the time and
ambition.

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


... Are you sure you really want to know that?

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

Ruth Haffly wrote to Sean Dennis <=-

I'll have to check them out, there's a BB&B down in Raleigh on one of
our usual paths of travel.

The nearest BB&B is in Johnson City for me but I'm usually in JC every other weekend for things--usually to go to Sam's Club--and I will look at those myself. The potholders seemed to be a nice combo. Thinking about getting a pair for my mom.

I think I paid $13/per for thick terry ones from Pampered Chef some
years ago. Those were really good, wore out my first set but have
another squirreled away. Right now I'm using some mitts that have a
very heat proof lining and come part way up the arm--don't like the
ones that stop at the wrist. They don't give enough protection from
other oven shelves or when reaching further back into the oven, IMO.

That's my thing too: with the plate in my right wrist, if I hit it on anything, especially something hot, it's especially painful and can take me out of commission for a few hours until the pain goes away. My wrist has never fully healed and never will so I have to be careful. Those mitts would be nice when grilling also.

I generally use a varient on my MIL's sauce recipe, basically tomato paste, water and herbs. I'll add diced tomatoes to it, sometimes some tomato sauce. I'll also make a fresh sauce using all fresh mushrooms, onions, garlic, tomatoes and herbs/spices if I've got the time and ambition.

My mom makes her own sauce which is usually a "light" sauce but with lots of herbs. I do love fresh mushrooms in lots of things, including cottage cheese. :)

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

Title: Easy Spaghetti Casserole
Categories: Main dish, Casseroles
Yield: 8 Servings

1 1/2 c Ground chuck
1 lg Onion, chopped
1 lg Green pepper, chopped
1/2 lb Fresh mushrooms, sliced
2 cl Garlic, minced
1 cn 35 oz Italian peeled tomatos
-coarsely chopped and juice
-reserved
1 cn 12 oz tomato sauce
1 ts Basil
1 ts Oregano
1 Bay leaf
3/4 ts Salt
1/4 ts Pepper
1 lb Spaghetti,linguine, or
-fettucine
2 c Shredded cheddar cheese
1 c Bread crumbs

1. In a 5-6 qt. dutch oven, cook the ground chuck, onion, peppers,
mushrooms, and garlic over medium-high heat, stirring often to break
up lumps of meat, until beef loses its pink color (about 8 min.)

2. Add tomatoes with their juice, tomato sauce, basil, oregano, bay
leaf and salt and pepper. Bring to a boil, reduce heat to medium-low
and simmer, stirring often, until slightly thickened about 20 min.

3. Meanwhile, in a large pot of lightly salted water, cook spaghetti
until just tender, about 9 minutes. Drain well.

4. Preheat oven to 350F. Add spaghetti, and 1 cup of cheese to the
sauce; stir gently to mix. Transfer to a lightly oiled very large
baking dish. Sprinkle with bread crumbs and remaining cheese on top.

5. Bake until top is lightly browned and casserole is bubbling; about
30 minutes. Let stand 5 minutes before serving.

NOTE: If you like black olives, you can add 1 small can of sliced
olives in step 4 to the sauce.

Source: Linda Fields' homemade goodies Typed for you by: Linda Fields,
Cyberealm BBS Watertown, NY 1993 315-786-1120

MMMMM

Later,
Sean

--- MultiMail/Win
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Hi Sean,

I'll have to check them out, there's a BB&B down in Raleigh on one of
our usual paths of travel.

The nearest BB&B is in Johnson City for me but I'm usually in JC every other weekend for things--usually to go to Sam's Club--and I will look
at those myself. The potholders seemed to be a nice combo. Thinking about getting a pair for my mom.

We were in the BB&B briefly earlier this week, wanted to check for
something we'd seen at the R-Pod rally. They didn't have it in this
store; some of the folks that had it, said they'd gotten it on close out
at BB&B. A manager looked it up on line, found that it wasn't in this
store, and the retail price was much more than we wanted to pay. Walked
around the rest of the store for a few minutes but didn't really look
for the pot holders.

I think I paid $13/per for thick terry ones from Pampered Chef some
years ago. Those were really good, wore out my first set but have
another squirreled away. Right now I'm using some mitts that have a
very heat proof lining and come part way up the arm--don't like the
ones that stop at the wrist. They don't give enough protection from
other oven shelves or when reaching further back into the oven, IMO.

That's my thing too: with the plate in my right wrist, if I hit it on anything, especially something hot, it's especially painful and can
take me out of commission for a few hours until the pain goes away.
My wrist has never fully healed and never will so I have to be
careful. Those mitts would be nice when grilling also.

I understand; my wrists are functional, but.............. I've got a
light weight support on the left one while typing as I was doing a lot
of cut up work in the kitchen earlier today. Put the knee brace on
before we went out to the farmer's market and kept it on while working
in the kitchen.......it's a pain to get old. (G)

I generally use a varient on my MIL's sauce recipe, basically tomato paste, water and herbs. I'll add diced tomatoes to it, sometimes some tomato sauce. I'll also make a fresh sauce using all fresh mushrooms, onions, garlic, tomatoes and herbs/spices if I've got the time and ambition.

My mom makes her own sauce which is usually a "light" sauce but with
lots of herbs. I do love fresh mushrooms in lots of things, including cottage cheese. :)

We go on fits and spurts with the fresh ones, thought about seeing what
was available at the market today but passed on it. Got enough other
goodies to keep us going for the week. (G)

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


... Computers run on smoke. They stop when it leaks out.

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