On 12-31-18 21:13, Ruth Haffly <=-
spoke to Nancy Backus about 493 was was overflow <=-

Probably those that stay up late end up regretting it the next day.
Steve said that he was up past "Lights Out" different times in Basic
so that he could polish boots, etc but it made for long days, short nights.

I remember the having to spit shine boots when I went into the infrantry training school in 1967. Also had to have fatiques starched so stiff
that they would stand up by thenselves. One could almost get a paper
cut on the seam. Of course, no normal human could achieve that and the
outfit had to go to a particular cleaner to come out right.

When our son Bryan went through boot camp about two decades ago, I don't
think the uniform had the same requirements. Boots were a textured
leather that would not take a shine, and the fatigues were camo and not starchy. To me, that made a lot more sense.


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

Title: Spanish Shrimp & Green Onion Pancakes San Fran Chron 6/29
Categories: Seafood, Appetizer, Spanish, Ethnic
Yield: 6 servings

- makes 18 pancakes
2 tb Oil, olive
3/4 c Onions, Green; minced
3/4 c Flour, All-purpose
1/2 c Flour, Chick-pea
1/2 ts Salt
Pepper, black;
-freshly ground
3 tb Parsley, fresh; minced
pn Paprika; (large pinch)
8 oz Shrimp, small
- shelled & finely chopped
1 1/2 c - water, cold
Oil, olive; for frying

Heat the 2 tablespoons olive oil in a skillet over low heat. Add the
green onions, cover and cook until soft, about 3 minutes. Cool
slightly.

Combine the flours, baking powder, 1/2 teaspoon salt and pepper to
taste. Add the green onions, parsley, paprika, shrimp and water; stir
well. The batter should have the consistency of very heavy cream. Let
rest for 2 to 3 hours.

Pour 1/4 inch of oil into a large skillet and heat over medium-high
heat. Drop 2 tablespoons of batter into the hot oil and spread it out
to make a pancake 2 1/2 inches in diameter. Repeat. Fry the pancakes
until golden, turning once. Drain on paper towels.

If you're ever in Seville, visit Bodega la Albariza. While the patrons
stand around ancient sherry barrels sipping fino, waiters scurry
through the crowd delivering plates of these small pancakes made of
tiny shrimp, green onions and chick-pea flour.

Per pancake 75 calories | Protein 3 gram Carbohydrate 6
grams | Fat 4 grams Saturated Fat 1 grams | Cholesterol 16 milligrams
Fiber 1 gram | Sodium 85 milligrams "Mediterranean Preludes" by
Joanne Weir,typed by Dorothy Hair 7/2/94
Submitted By DOROTHY HAIR On 07-01-94 (1858)

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:57:26, 02 Jan 2018
___ Blue Wave/DOS v2.30

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

Hi Dale,

Probably those that stay up late end up regretting it the next day.
Steve said that he was up past "Lights Out" different times in Basic
so that he could polish boots, etc but it made for long days, short nights.

I remember the having to spit shine boots when I went into the
infrantry training school in 1967. Also had to have fatiques starched
so stiff
that they would stand up by thenselves. One could almost get a paper
cut on the seam. Of course, no normal human could achieve that and
the outfit had to go to a particular cleaner to come out right.

When Steve was a First Sergeant, he took his uniforms to the post
cleaner, always asked for light starch. They came back almost as stiff
as yours--we often wondered how they would be if he asked for heavy
starch. Before then, I ironed uniforms, originally with no treatment.
Then the rules changed and I used sizing, never starch for the BDUs
(camo). I probably did the same with the ACUs (first iteration of the
digital patterning) but Steve only wore them for the last five years or
so and part of my memory from that time is fuzzy from the radiation.

When our son Bryan went through boot camp about two decades ago, I
don't think the uniform had the same requirements. Boots were a
textured
leather that would not take a shine, and the fatigues were camo and
not starchy. To me, that made a lot more sense.

Steve started with the black leather boots so did a lot of polishing
over the years. To get the best shine, he'd use a bit of water with the
polish. IIRC, we were in HI when he switched to the brown, suede-ish boots--after all the years of seeing the black with the uniform, the
brown were a bit of a disconnect. Same with the berets but I won't say
anything more about them.

Title: Spanish Shrimp & Green Onion Pancakes San Fran Chron 6/29
Categories: Seafood, Appetizer, Spanish, Ethnic
Yield: 6 servings

- makes 18 pancakes
2 tb Oil, olive
3/4 c Onions, Green; minced
3/4 c Flour, All-purpose
1/2 c Flour, Chick-pea
1/2 ts Salt
Pepper, black;
-freshly ground
3 tb Parsley, fresh; minced
pn Paprika; (large pinch)
8 oz Shrimp, small
- shelled & finely chopped
1 1/2 c - water, cold
Oil, olive; for frying

If you're ever in Seville, visit Bodega la Albariza. While the
patrons stand around ancient sherry barrels sipping fino, waiters
scurry
through the crowd delivering plates of these small pancakes made of
tiny shrimp, green onions and chick-pea flour.

Those look good--wonder how they compare to the Korean seafood pancake.

---
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)

On 01-03-19 12:22, Ruth Haffly <=-
spoke to Dale Shipp about Boot camp <=-

the polish. IIRC, we were in HI when he switched to the brown,
suede-ish boots--after all the years of seeing the black with the
uniform, the brown were a bit of a disconnect. Same with the berets but
I won't say anything more about them.

I understand that the Rangers and get Green Berets had some choice words
about that switch to the uniform.


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

Title: Very Tasty Cold Chicken (Ck)
Categories: Appetizers, Chinese, Kosher
Yield: 4 Servings

4 Chicken thighs with legs, or
12 Drumsticks
1/4 c Soy sauce
2 T Honey
1 Clove garlic, very finely
Chopped
2 T Peanut, corn, or other oil
2 Scallions (white and crisp
Green parts) sliced into
Rounds and chopped
1 1/2 t Minced ginger root
1/2 t Szechwan peppercorns,
Crushed
1/4 t Crushed dried red pepper

In a 6-8 quart pot, bring 4 quarts of water to the boil. Add the
chicken, partially cover the pot, and boil gently for 15 to 20
minutes. Turn off the heat, but leave the pot on the burner. Cover
the pot completely, and leave the chicken in the water for at least
20 minutes. This method of cooking keeps the chicken tender and juicy.

Meanwhile, prepare the sauce. In a medium-size bowl, combine the soy
sauce, honey, and garlic. In a 1-quart pot, heat the remaining 5
ingredients over low heat for about 3 minujtes, until sizzling but not
browned, Add this slightly cooked mixture to the soy sauce mixture,
blending the ingredients thoroughly. You now have a marvelously taste
sauce in witch to bathe the chicken.

Remove the cooked chicken from the pot and let it drain in a colander.
Whenthe chicken is cool enough to handle, remove and discard the skin,
then cut the meat into pieces about 1 inch square. If using
drumsticks only, pull off the meat gently with your fingers--most of
it will come off in bite-size pieces. Discard the bones. Mix the
chicken meat with the sauce. The chicken can be served immediately
or it may be refrigerated for up to 2 days. The longer it remains in
the sauce, the stronger-tasting it will be. To serve the chicken
after it has been refrigerated, remove from the refrigerator about an
hour before serving, and stir the chicken 3-4 times during that hour.
The gel which often forms from the liquid will dissolve as the
chicken warms up.

VARIATION:
To substitute chicken breasts for the dark meat, use 2 whole chicken
breasts (2 lb total). Cook the breasts as directed in the recipe, but
instead of cutting the meat into bite-size pieces, remove and discard
the skin, then shred the chicken into matchstick-size pieces about 1
1/2 inches long. (White meat is drier than dar meat, and shredding
the chicken gives it more surface area to be moistened by the sauce.)
If desired, serve the shredded white meat over a bed of shredded
lettuce as a main dish.

From: Chinese Kosher Cooking
Betty S. Goldberg
Jonathan David Publishers, Inc., 1989

Entered by: Lawrence Kellie

Area of Influence: Szechwan
Serves/Makes: 6-10

From: Lawrence Kellie Date: 11-02-96
Home Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:47:39, 05 Jan 2018
___ Blue Wave/DOS v2.30

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

the polish. IIRC, we were in HI when he switched to the brown,
suede-ish boots--after all the years of seeing the black with

the

uniform, the brown were a bit of a disconnect. Same with the

berets but

I won't say anything more about them.

I understand that the Rangers and get Green Berets had some choice

words

about that switch to the uniform.

As I recall most of them wouldn't have been printable in this
environment. Trust the government to find a way to fix something
that wasn't broken and not fix the things that actually are. As my
veteran cousins would say, situation normal.

civil war commissary beef stew
Servings
8 servingsPrep Time
45 minutesCook Time
3 hours
Kosher Key
Meat
Description
Learn what Union Soldiers ate during the Civil War, and try a
historical recipe for Commissary Beef Stew from Captain James M.
Sanderson.

Ingredients
2 lbs beef stew meat, cut into 2-inch chunks
2 tbsp pork fat or lard (vegetable oil can be subbed to make kosher)
3 quarts water
4 medium potatoes, peeled and cut into large chunks
3 large carrots, peeled and cut into large chunks
2 onions, peeled and cut into large chunks
2 parsnips, peeled and sliced
1 leek, trimmed, sliced, and rinsed clean
1/4 cup flour
Salt and pepper
1 tbsp vinegar
Optional Ingredients
Chopped turnips or salsify
Instructions
Sprinkle the stew meat with salt and pepper. Heat the fat in a
skillet over medium high heat. Add the meat and sautÿ for a few
minutes, stirring frequently, till well browned, but not fully
cooked.

Transfer the browned meat to a large pot and cover with 3 quarts (12
cups) of water. Bring to a boil. Skim the fat that rises to the
surface. Add the potatoes, carrots, onions, parsnips and sliced leek
to the pot.

In a small bowl, whisk together the flour with 1/2 cup cold water
till a thick, smooth liquid forms.

Slowly stir the flour water into the stew pot. Season the pot with
salt and pepper (I used 1 1/4 tsp of salt and 1/2 tsp black pepper;
use more or less to taste if you prefer). Bring to a boil.

Reduce the heat a low simmer. Let the stew simmer for 3 1/2 hours,
stirring periodically and skimming any fat that rises to the top. If
the stew becomes too thick over time, you can add additional liquid
to thin it out as needed.

At the end of cooking, the meat should be very tender and the sauce
rich and thick. Remove from heat and stir in the vinegar. Season with additional salt and pepper to taste, if desired. Serve hot.

https://toriavey.com/toris-kitchen/what-the-union-soldiers-ate-civil- war-beef-stew
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Dale,

the polish. IIRC, we were in HI when he switched to the brown,
suede-ish boots--after all the years of seeing the black with the
uniform, the brown were a bit of a disconnect. Same with the berets but
I won't say anything more about them.

I understand that the Rangers and get Green Berets had some choice
words about that switch to the uniform.

Rightly so. We could see the change for the beret for the dress uniform
but it didn't (and still doesn't) make any sense for the ACUs. I'd still
rather see the older hat for the dress uniform, and back to the green
instead of blue (too easy to confuse with other branches of service) but
I'm not the one in charge so...........

BTW, do you realise that Steve will be retired for 10 years as of May 1?
It will also mark the longest time we've ever lived in one town (but 2
houses) since we've been married.

Title: Very Tasty Cold Chicken (Ck)
Categories: Appetizers, Chinese, Kosher
Yield: 4 Servings

Might want to amend the categories to include a spicy/hot notation. It
does look interesting; I think I'd probably serve it as a main dish with
rice and other sides.

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


... It works! Now, if only I could remember what I did.

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

On 01-05-19 13:59, Ruth Haffly <=-
spoke to Dale Shipp about Boot camp <=-

I understand that the Rangers and get Green Berets had some choice
words about that switch to the uniform.

Rightly so. We could see the change for the beret for the dress
uniform but it didn't (and still doesn't) make any sense for the ACUs.
I'd still rather see the older hat for the dress uniform, and back to
the green instead of blue (too easy to confuse with other branches of service) but I'm not the one in charge so...........

When I was on active duty (just over 50 years ago), I had to have a
dress blue, a normal green, and a couple of other uniforms whose name I
have forgotten.

BTW, do you realise that Steve will be retired for 10 years as of May
1? It will also mark the longest time we've ever lived in one town (but
2 houses) since we've been married.

I retired 23 years ago and then stopped working for pay about ten years
ago. This is the only house we have ever owned, since 1969. We have
now been here without interruption for 40 years, but for the first
twenty years we were married we averaged two years per abode and no more
than three years at any one house or appartment.


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

Title: LOUISIANA SHRIMP WITH TASSO FROM THE BALBOA CAFE
Categories: Appetizers, Main dish, Seafood, _ethnic
Yield: 6 Servings

---------> source <---------
The Balboa Cafe
Shared by Dorothy Hair 6/94

MMMMM----------------LOUISIANA SHRIMP WITH TASSO---------------------
1 1/2 lb Louisiana shrimp or
Other large shrimp in shell
1 lg Bn mustard greens
4 oz Tasso
3 tb Olive oil
2 md Cloves garlic, finely
Chopped
1 c Fish stock
lg Pn ground
Sassafrass
Salt and pepper, to taste
2 tb Butter

===========================> Directions <======================

1. Shell and devein the shrimp. Wash the mustard greens and remove the
stems. Cut or tear into bite size pieces. Cut the Tasso into a small
dice.

2. Heat the olive oil in a large skillet and cook the Tasso until it
begins to color. Add the garlic and continue cooking until the Tasso
is well browned. Add the mustard greens and fish stock along with the
seasoning to taste. When the greens are beginning to wilt, add the
shrimp and cook until nearly done. Add the butter and stir until
melted and combined. Taste and adjust the seasoning if necessary.
Serve immediately on warm plates.

========================> Nutrition <======================

Calories: 291 Protein (%): 43 Protein
(grams): 28 Vitamin A (%): 15 Carbohydrate (grams): 3
Vitamin C (%): 16 Fat (grams): 18 Thiamine (%): 10 Cholesterol
(milligrams): 197 Riboflavin (%): 6 Sodium (milligrams): 635 Niacin
(%): 19 Unsaturated (grams): 11 Calcium (%): 8
Saturated (grams): 5 Iron (%): 18 =======================> Notes and
Credits <===================

Preparation: simmer Cuisine: American Source: The
Balboa Cafe Food Group: Seafood Meals: lunch, dinner Courses:
Appetizer, main Temperature: hot

Recipe posted by: DOROTHY HAIR

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:22:36, 07 Jan 2018
___ Blue Wave/DOS v2.30

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

Hi Dale,

I understand that the Rangers and get Green Berets had some choice
words about that switch to the uniform.

Rightly so. We could see the change for the beret for the dress
uniform but it didn't (and still doesn't) make any sense for the ACUs.
I'd still rather see the older hat for the dress uniform, and back to
the green instead of blue (too easy to confuse with other branches of service) but I'm not the one in charge so...........

When I was on active duty (just over 50 years ago), I had to have a
dress blue, a normal green, and a couple of other uniforms whose name
I have forgotten.

You probably had a solid green "fatigue" uniform; they were the
immediate predecessor to the BDUs (Battle Dress Uniform, "camo"
pattern). Steve went in, in 1983, got the BDUs but when we got to Fort
Hood, they had some of the old fatigue ones available at a good price.
He got a couple of sets, wore them until we left for Germany (where they
were not authorised) in 1986.

BTW, do you realise that Steve will be retired for 10 years as of May
1? It will also mark the longest time we've ever lived in one town (but
2 houses) since we've been married.

I retired 23 years ago and then stopped working for pay about ten
years ago. This is the only house we have ever owned, since 1969. We have
now been here without interruption for 40 years, but for the first
twenty years we were married we averaged two years per abode and no
more than three years at any one house or appartment.

We moved a lot the first year Steve was in, then it settled down to
about once a year for the next couple of years. The longest we were at
any one place was the 8 years in AZ (but only 7 for Steve as he had the
year in Korea, partly thru). Next longest was the 5 1/2 years in HI.
Almost every place we went, we encountered new to us food, probably with
the exception of Fort Devens. There, the local newspaper printed coupons
from a local restaurant almost every week advertising lobster 2/$20. We
didn't go every week, but did have more lobster there than we ever had
before, or since. (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)

On 01-08-19 19:49, Ruth Haffly <=-
spoke to Dale Shipp about Boot camp <=-

When I was on active duty (just over 50 years ago), I had to have a
dress blue, a normal green, and a couple of other uniforms whose name
I have forgotten.

You probably had a solid green "fatigue" uniform; they were the

Not a fatigue uniform, it was the everyday dress uniform with striped
trousers and button down "blouse". The fatiques were the solid kakki
colored abomonations. There was also a summer uniform which was kakki
in color. The Blue was only for formal occasions.


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

Title: Stuffed Grape Leaves
Categories: Vegetarian, Main dish, Appetizer, Vegan
Yield: 6 servings

2 tb Olive oil
1 md Onion, finely chopped
5 c Chopped mushrooms
1 tb Dried parsley or to taste
1/4 ts Black pepper or to taste
1/8 ts Cayenne pepper or to taste
1/4 ts Turmeric or to taste
1 c Cooked yellow split peas
2 c Cooked white or brown rice
1 16-oz jar grape leaves
1 c Water

In a skillet, heat oil and saute onion and mushrooms until soft. Add
parsley and spices. Tranfer to a bowl. Mix in peas and rice. Preheat
oven to 350 degrees. Line a 3-quart baking dish with a few grape
leaves to keep stuffed leaves from sticking and burning. Place 1
heaping tablespoon of rice mixture (more or less depending on size of
leaf) in the center of a grape leaf. Fold in sides, then roll leaf
from stem to tip. Place in casserole. Repeat procedure with remaining
grape leaves until rice mixture is used up. Pour water in bottom of
dish (to prevent sticking and drying out). Bake for 25 minutes.
Serves 12 as an appetizer, 6 as an entree. Per appetizer serving: 91
cal.; 3g prot.; 2.5g fat; 14g carb.; 0 chol.; 94mg sod. From
_Vegetarian Times_, March 1992
... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:21:49, 10 Jan 2018
___ Blue Wave/DOS v2.30

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

Hi Dale,

When I was on active duty (just over 50 years ago), I had to have a
dress blue, a normal green, and a couple of other uniforms whose name
I have forgotten.

You probably had a solid green "fatigue" uniform; they were the

Not a fatigue uniform, it was the everyday dress uniform with striped trousers and button down "blouse". The fatiques were the solid kakki colored abomonations. There was also a summer uniform which was kakki
in color. The Blue was only for formal occasions.

Steve's Class A uniform (general dress) was green. Dress blues were an
option for formal events, but the A's were also acceptable. He got a set
of blues while we were in HI, wore them several times and still has
them. Now that he's been retired (almost) 10 years, I think he will be
thinning out his uniforms a bit more than he did when he initially
retired.

Title: Stuffed Grape Leaves
Categories: Vegetarian, Main dish, Appetizer, Vegan
Yield: 6 servings

I've seen these a number of times, have eaten them at different places,
but never tried making them myself. Must be mentally I'm thinking that
it's one of those "best left to the pros" recipies. (G)

---
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)