On 01-06-19 14:02, Janis Kracht <=-
spoke to Nancy Backus about Re: Daikon was: Plants & <=-

I'll do that when using the frozen spinach for spinach ricotta pizza...

Yes, sure helps.. sometimes I have enough left-over spinach
that has been saved from previous dinners as well :)

Lately, we have been buying larger boxes of fresh baby spinach from BJs. Usually we use it in salads, but Gail has taken to doing some as a side
dish. Not any recipe, but saute a bit with some garlic powder, red
pepper flakes and bacon bits. Except for the fact that it reduces down
to such a small amount compared to what went into the pan, it has turned
out pretty good.

For Christmas dinner, we had Ravioli with marina sauce, and a roast
beef with mashed potatoes/gravy and some veggies.. I was so happy to have that thermometer that Stephen Haffly mentioned :) It
worked really well, though I think next time I make roast
beef with it, I'll set it to make the roast more rare :)
For dessert we had cannolis, they are always so good.

I'm guessing it was a "remote". Probe into the meat, and wire comes out
to a "base station". I use ours both for smoking and for oven roasts.
For an oven roast I will stick it near the edge and cook until it reads
about 110F. By the time the roast rests, the temp might climb up to
120F which is what is supposed to be rare -- but is really more of a
medium rare. Also since a roast lasts for several meals for us, the
outer slices are just about right and the inner portions are more
suitable for those who like their beef wiggly (e.g. Michael). Then when
we heat it up slightly for future meals it does not get into the medium
range which would be too done for us.


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

Title: CARCIOFINI ALL'OLIO
Categories: _ethnic, Appetizers
Yield: 6 Servings

2 Dozen small artichokes
1 c Lemon juice
5 Cloves
14 Peppercorns
8 Bay leaves
5 Thin slices lemon
1 1/2 c Dry white wine
2 T Vinegar
1 c Olive oil (approx.)

Prepare the artichokes by tearing off the tough outer leaves until
they snap loudly as they break away. Cut off the bottoms of the
stems and peel back with a paring knife over the point where the
leaves were broken off to get to the outside of the heart of the
artichoke. Turn the artichoke around and cut off about a third of the
top of the remaining leaves. Then, as if peeling an apple, pare all
the way around the top to cut off any remaining fibrous parts. The
artichoke at this point looks like a closed flower bud. Although
Italian artichokes have no chokes, the American kind, even when
small, tend to have spiny centers: cut yours in half and scoop out
any spines with a sharp knife. Dip the halves in lemon juice and put
them in a medium-sized saucepan. When all the artichokes are ready,
add to the pan all 5 cloves, 10 of the peppercorns, 4 of the bay
leaves, the lemon slices, white wine, vinegar, and enough water so
that the artichokes float. Bring to a boil, cover, reduce heat, and
boil gently for about 10 minutes, or until the artichokes' bottoms
are tender when stuck with a fork. Drain thoroughly, discard the
cooked spices, and put the artichokes in a jar with the remaining 4
bay leaves and 4 peppercorns. Pour in enough olive oil to cover. Let
stand a few days before serving. From The Romagnolis' Table by
Margaret & G. Franco Romagnoli.

Recipe posted by: Terri Woltmon

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:02:50, 07 Jan 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Janis Kracht <=-

Yes, sure helps.. sometimes I have enough left-over spinach
that has been saved from previous dinners as well :)

Lately, we have been buying larger boxes of fresh baby spinach from
BJs. Usually we use it in salads, but Gail has taken to doing some as a side dish. Not any recipe, but saute a bit with some garlic powder,
red pepper flakes and bacon bits. Except for the fact that it reduces down to such a small amount compared to what went into the pan, it has turned out pretty good.

I don't "get" spinach. It's green, it's leafy, it's a lot of things. But special? Why? Fresh? Frozen? Wilted? My favourite use of spinach as an ingredient involves canned spinach. Here are two I make - one as a soup
(side) the other as a main dish. Both are soups. Both are easy to make.

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

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

Title: Tomato Florentine Soup
Categories: Soups, Herbs, Greens, Cheese
Yield: 4 Servings

48 oz Can tomato juice *
13 1/2 oz Can spinach (323 g)
1/2 ts Oregano; crumbled
1/2 ts Basil; crumbled
1/4 ts Thyme; crumbled
1/4 ts Marjoram; crumbled
1/4 ts Fresh ground pepper
1 cl Garlic; crushed
2 c Med. pasta shells
Parmesan cheese

* Couple things here - if you use regular (salted) juice you
will not need to add salt to the soup. The other and more
important thing is to use a good quality tomato juice like
Red Gold (just the best tomato products I have found).

Pour tomato juice into cooking vessel. Add spinach and the
herbs/spices. Cover and cook over medium heat for 15 minutes.
Add pasta and cook until pasta is tender about 10 minutes.

Serve hot; sprinkled with Parmesan cheese.

Another Uncle Dirty Dave Special; suggested by Kathy Pitts

Uncle Dirty Dave's Kitchen

MMMMM

... War is peace. Freedom is slavery. Catsup is a vegetable.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

Hi Dale,

On 01-06-19 14:02, Janis Kracht <=-
spoke to Nancy Backus about Re: Daikon was: Plants & <=-

I'll do that when using the frozen spinach for spinach ricotta pizza...

Yes, sure helps.. sometimes I have enough left-over spinach
that has been saved from previous dinners as well :)

Lately, we have been buying larger boxes of fresh baby spinach from BJs. Usually we use it in salads, but Gail has taken to doing some as a side
dish. Not any recipe, but saute a bit with some garlic powder, red
pepper flakes and bacon bits.

That sounds really good :)

Except for the fact that it reduces down
to such a small amount compared to what went into the pan, it has turned
out pretty good.

Over here, I have an aerogarden of Beet Greens which tastes like spinach when cooked.. and like spinach, it cooks down to small amount. Sometimes though, I through it in a salad - but most times I cook it just like spinach :) When I've frozen enough of it, I am going to replace those plants with a new pack I've gotten from aerogarden that will grow Bok Choy.. :)

... I was so happy to
have that thermometer that Stephen Haffly mentioned :) It
worked really well, though I think next time I make roast
beef with it, I'll set it to make the roast more rare :)
For dessert we had cannolis, they are always so good.

I'm guessing it was a "remote". Probe into the meat, and wire comes out
to a "base station".

Yes, that's the one.. it is very accurate though as I mention, when I say I like 'rare roast beef', their definition and mine of what is rare is a tad different ;)

I use ours both for smoking and for oven roasts.

For an oven roast I will stick it near the edge and cook until it reads
about 110F. By the time the roast rests, the temp might climb up to
120F which is what is supposed to be rare -- but is really more of a
medium rare.

Yes, that's exactly what I mean :)

Also since a roast lasts for several meals for us, the
outer slices are just about right and the inner portions are more
suitable for those who like their beef wiggly (e.g. Michael). Then when
we heat it up slightly for future meals it does not get into the medium
range which would be too done for us.

Same here :)

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

Title: CARCIOFINI ALL'OLIO
Categories: _ethnic, Appetizers
Yield: 6 Servings

2 Dozen small artichokes
1 c Lemon juice
5 Cloves
14 Peppercorns
8 Bay leaves
5 Thin slices lemon
1 1/2 c Dry white wine
2 T Vinegar
1 c Olive oil (approx.)

The above is something my mom always served as an appetizer with Christmas dinner.. a family favorite for sure :)

With all of the sweet red and green peppers one of my aerogardens are producing, this is coming for one of my dinners shortly:

===Roasted Peppers===
Preheat oven to 500F

6 large red or green peppers
olive oil

Brush all sides of the peppers with oil.

Place the peppers on racks in the hot oven and bake until the skin turns black.

When well scorched, remove the peppers from the oven and rinse well under cold running water until the blackened skins are removed. Cut the peppers into halves lengthwise. Remove the membranes and seeds.

Toss the halves of peppers with a mixture of:

1/2 cup olive oil
1 small clove garlic, pressed with flat edge of a knife or
garlic press
dash of salt
dash of pepper

Serve at room termperature.
===

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)

On 07-30-19 03:30, Michael Loo <=-
spoke to Ruth Haffly about 729 language was baseball <=-

All skills that I posses. I also know how to dial a rotary phone and
balance a check book.

When was the last time you saw a working rotary phone?
For me it must have been years.

I have several of them in the basement. Not hooked up, but if you want
to test your skills I could plug them in for you:-}}

I had to read what was available, which was the Times. We didn't get the local daily paper (parents did buy it some years after I left home) and
the weeklies had no food section.

I'm not knocking the Times in general but found
the sports coverage less than "fit to print."

I would say the same thing about the sports coverage in any newspaper.


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

Title: Indian Lentil Sandwich Spread
Categories: Main dish, Sandwich, Vegan
Yield: 4 Servings

1 c Cooked lentils
4 cl Garlic; pressed
2 ts Ground coriander
1 ts Ground cumin
1/2 ts Ground turmeric
1/2 ts Cayenne
1/2 ts Ground ginger

Recipe by: The New McDougall Cookbook Preparation Time: 0:05 Combine
all of the ingredients in a small sacuepan. Cook gently over low
heat, stirring occasionally, for 5 minutes, to allow the flavors to
blend. Chill for 1 hour.

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80
From: Marty Adkins Date: 09-21-98
Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:26:21, 31 Jul 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

On 09-03-19 16:51, Michael Loo <=-
spoke to Ruth Haffly about 904 was weather was and t <=-

An important benchmark separating 'small' from 'large'
hands is a span of 8.5 inches. Up to this point, the
pianist cannot normally play a tenth, and more
importantly, fast passages of octaves and large
chords can be uncomfortable and involve pain or
tension. From the available data, we can estimate
that about 76% of adult men have hand spans that
can reach 8.5 inches or more. This leaves about

My span from thumb tip to pinky tip is exactly nine inches. OTOH, I
don't know what a tenth is nor could I manage to play one if you told
me. (Remember what has been said about my musical ability, even though
I did once play in Carnegie Hall [albeit, not the main one]).

Very helpful for those who will be using the kitchen. Also
helpful would be to label the various waste and recycle bins
if they're not obvious. There will be questions that come up,
such as if bones and meat scraps compost (not recommended for
individual heaps but welcomed by commercial composters). There
will likely be few meat scraps or gristle bits, because I'd be
inclined to eat them as is or repurpose them somehow.

And as you know, I usually knaw on the porterhouse steak bones -- except
when we have company.

Truth be told, it happens more frequently to me: hey,
Michael, that looks interesting. Why don't you try it?

That sounds too much like the old LIFE cereal commercial -- give it to
Mickey, he eats anything.

Seldom is there anything I have my heart set on so much
as to fend off such a request. "Well, I really wanted
to try the fried cricket and duck gizzard tacos."

I do not think that I have ever had any tacos other than the "standard"
ground beef and spices on a crispy taco shell. Fish tacos seem to be a
rage, but never tried that. We watched a BBQ contest tonight where one
of the contestants served BBQ tacos.


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

Title: INDIAN LENTIL SANDWICH SPREAD~ MCDOUGALL
Categories: None, Sandwich
Yield: 1 Servings

1 c Cooked lentils
4 Cloves of garlic, pressed
2 ts Ground coriander
1 ts Ground cumin
1/2 ts Ground turmeric
1/2 ts Chili powder
1/2 ts Ground ginger

Combine all ingredients in a small saucepan. Cook gently over low
heat, stirring occasionally, fir 5 minutes to allow flavors to blend.
Chill for one hour.

Posted by Timo <tbraam@census.gov> to the Fatfree Digest [Volume 14
Issue 27] Jan. 27, 1995.
:This is the recipe as it appears in the _New McDougall Cookbook_.:

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:04:44, 04 Sep 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)