On 02-10-19 11:46, Dave Drum <=-
spoke to Nancy Backus about Marmalade <=-

My Amazon Prime membership is worth what I pay for it just in the
Kindle Unlimited part. More books than I'll ever be able to read. And
the free two-day shipping if I do buy something.

And if you get Amazon's credit card, you get 5% off on everything you
buy there. Not a bad deal!


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

Title: Renjna's Dal Soup
Categories: Soup, Indian, Appetizer, Vegetarian
Yield: 8 servings

2 c Masoor dal (red lentils)
Water to cover
2 ts Turmeric
1 ts Salt
4 tb Canola oil
6 Cloves garlic
4 Jalapeno peppers
2 ts Garam masala
2 tb Cumin seeds
1/2 ts Salt
Additional salt to taste

Sort and wash the dal until the water runs clear. Place the dal in a
soup pot and add water to cover by about 2 inches. Add the turmeric
and 1 teaspoon of salt and bring to a boil. Reduce heat and simmer
for about 30 minutes, until the dal is soft and beginning to fall
apart. Add more water if the dal is too thick.

Heat the oil in a frying pan. Mince the garlic, coarsely chop the
jalapenos (remove the seeds if you don't want the dal to be very
hot). Add the garlic and jalapenos to the oil, along with the cumin
seeds, garam masala and salt. Saute for a few minutes, until the
garlic begins to brown. Add this mixture to the dal. Mix well (you
may need to add a little dal to the frying pan and pour this back
into the pot to get all the spices out of the pan). Simmer for
another 20 minutes or so to blend all the flavors well. Adjust salt,
if desired.

Top with chopped cilantro for garnish if desired. Serve hot, with
bread as a light main course, or incorporate into a full Indian
dinner.

Recipe by Renjna, Posted by Hilde Motte.
From: Mark Satterly Date: 04-03
International Cooking Ä

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... Shipwrecked on Hesperus in Columbia, Maryland. 00:58:18, 11 Feb 2019
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Dale Shipp wrote to Dave Drum <=-

My Amazon Prime membership is worth what I pay for it just in the
Kindle Unlimited part. More books than I'll ever be able to read. And
the free two-day shipping if I do buy something.

And if you get Amazon's credit card, you get 5% off on everything you
buy there. Not a bad deal!

And if I charge it to my Discover Card I get a minimum of 1% cash back,
and for three months of the year 5%. Plus if I re-load my Amazon Gift
Card balance for $100 or more I get an extra $10 credit to that balance.
If I use the Discover card to reload the balance - double-dip!

Besides I have at least one of all the "majors" (AmEx, Master, Visa, and Discover). I really don't need, want nor desire any more plastic.

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

Title: Dirty Dave's Spicy Chilli Dip
Categories: Cheese, Appetizers, Dips, Beef, Chilies
Yield: 8 Servings

12 oz Lean ground beef
1 pk Taco seasoning mix, (any
- brand)
1 tb Trappey's Red Devil Sauce
1 sm Onion; chopped fine
4 oz Can chopped green chilies;
- drained
1 sm Tomato; chopped
8 oz Cheese Whiz or Velveeta
4 oz Sour Cream

Cook meat and chopped onion in a bowl in the microwave
with a covering piece of waxed paper on it. Cook on
high 2-3 minutes. Check and stir. Cook longer if
needed. Remove hamburg and onion from bowl and drain
off fat.

Prepare taco mix with the microwave instructions that
are on the package, using only 1/4 cup water. Stir in
the chilies and tomato. Stir in cheese and sour cream.

Serve hot with tortilla chips or Fritoes.

If you want to make it pretty garnish the top w/chopped
green onion or chive tops.

This is better'n anything store-bought sez Uncle Dirty
Dave. Try it, you'll like it too.

Typed and MM format by Dave Drum - 06 May 98

Uncle Dirty Dave's Kitchen

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... "I am where I am because I believe in all possibilities." Whoopi Goldberg

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Dale Shipp wrote to Dave Drum <=-

Lowe's (building materials and hardware) is sliding toward being
bundled w/Wally World in my bad-boys list. For many of the same
reasons.

And what are those reasons?

Without getting into the political aspects of their behaviour the reasons
have mostly to do with their treatment and exploitation of their work
force. Fortunately, as with Wally World - there are choices available.

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

Title: Gourmet's Choice Poultry Blend
Categories: Spices
Yield: 2 Tablespoon

1 tb Rosemary; crumbled
1 ts Savoury; crumbled
1 ts Dry mustard
1/2 ts Thyme, crumbled
1/2 ts Paprika
1/2 ts Allspice

Combine all ingredients. Store in an airtight jar in a cool dry place.

Note: This recipe easily doubles or triples.

Goes with fish and lamb as well.

Copy Cat Recipes/Spices

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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... PETA: People Eating Tasty Animals

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Quoting Dave Drum to Nancy Backus <=-

Amazon is almost always more expensive for the same thing

I comparison shop - always. Most of the stuff I buy on-line @ Amazon
has the best price ..... especially when you factor in the shipping
costs.

In my part of the world amazon.ca is almost always more expensive
than local brick and mortar stores. We only use it for hard to find
items and rarely at that. The only time I ever shop on line is my
annual re-supply of Minors from David & Heidi Sievers' soupbase.com

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Lamb Stew Maastricht-Style - Limburgse Stoofpot
Categories: Dutch, Lamb, Stews, Wine
Servings: 4

1 lb lamb in cubes
2 TB flour
1 ts thyme, powdered
salt & black pepper
6 lg onions chopped
6 cloves garlic,chopped
3 TB olive oil
2 1/2 oz butter
1 c strained tomatoes
2 c red wine
2 bay leaves
24 black, pitted olives,
chopped
1 ts sugar
2 TB chopped parsley

Put the sifted flour in a plastic bag and mix in well the powdered
thyme, salt and freshly ground pepper. Add the meat cubes and shake
well until all sides of the cubes are well-coated.

Heat a deep skillet and put in the oil and butter. When thoroughly
heated, put in the meat and brown the lamb cubes on all sides. Add
the coarsely chopped onions and the finely chopped garlic and
stir-fry until the onions become very light brown.

Pour in the wine and the strained tomatoes (from a can or jar) and
mix well. Add hot water if necessary to just cover the meat. Put in
the bay leaves.

Cover the pan and simmer the stew for 70 minutes and see that the
meat remains just covered. Remove the lid, add the chopped olives,
and the sugar. Stir. Simmer for 10 more minutes, until the sauce has
thickened. Take out the bay leaves and sprinkle with parsley just
before serving.

Tastes great with chunk of coarse, whole wheat bread.

From: Www.Godutch.Com

Maastricht is in Limburg province - JW


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Cheers

Jim


... Don't eat the veal. And leave the petting zoo; the children are crying

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JIM WELLER wrote to DAVE DRUM <=-

Amazon is almost always more expensive for the same thing

I comparison shop - always. Most of the stuff I buy on-line @ Amazon
has the best price ..... especially when you factor in the shipping
costs.

In my part of the world amazon.ca is almost always more expensive
than local brick and mortar stores. We only use it for hard to find
items and rarely at that. The only time I ever shop on line is my
annual re-supply of Minors from David & Heidi Sievers' soupbase.com

I always shop on-line even if I don't always buy on-line. And I do a lot
of BOPUS purchasing.

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

Title: Chicken Soup w/Kluski
Categories: Soups, Poultry, Vegetables
Yield: 8 Servings

4 Chicken legs & thighs
1 1/2 lb Carrots; scraped, sliced
- thin
6 (to 8) ribs celery; washed,
- sliced thin
3 md Turnips; peeled, then diced*
1 sm Parsnip; peeled, sliced thin
15 oz Can diced tomatoes w/celery
- and green pepper
1 md Onion; chopped
1 c Leek; chopped or more onion
Minor's chicken base if you
- need it more chickeny
500 g Kluski **

EQUIPMENT:
5-7 qt pot
Containers to freeze soup for a later day

* Not being a big fan of turnips I used potatoes.
** your preferred noodle. Kluski is Polish for noodle.
I used a 500g package of Swabian Spaetzle from ALDI.

Put chicken in the pot generously cover chicken with water
but not to the top. Bring chicken to a boil then let
simmer while you prepare vegetables as stated in recipe.

Once you are done preparing vegetables bring chicken up to
a boil for about 5 minutes take chicken out of pot and
then add vegetables bring to a boil then down to a simmer
while you de-bone chicken and cut into smaller pieces
including skin.

Taste stock to see if it is chickeny enough for you if not
add some Minor's chicken base to your liking. Add the cut
up chicken and simmer until dinner time. Mine usually
simmers from 2-4 hours if not longer. Boil noodles in own
pot just before serving so everyone can add their own.

Serve with a salad for a complete meal.

Recipe by Pam Praner; Deerfield, IL

Revisions by Uncle Dirty Dave

From: http://www.justapinch.com

Uncle Dirty Dave's Kitchen

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... Indigenous foods die when no one learns to cook them.
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