Ruth Haffly wrote to Dave Drum <=-
We had freezing rain starting around 4:30, then it turned to snow
briefly (got maybe an inch) and back to freezing rain before turning to just rain. Still some slick spots in shaded areas but today was sunny
with a high of 43.7.
Yesterday all of the "main" streets and most of the secondary streets
had been cleared, Some of the neighbourhood streets though ...
Parkling can be/is difficult on-street since a good bit of the parking lanes are piled high with sone
No surprise there. We were just out to do some banking and pick up my
new glasses. Over by Sam's Club there was still a stretch with ice from the side into the right land and in the center of the road but it was
in a well shaded area.
We're predicted mid 40s for tomorrow. That will do for all but the big ice bergs where the snow was pused to clear an area.
Going to make this for supper tonight. Then see how well the leftover
keep ........
Title: Shrimp & Broccoli (sort of) Alfredo
Categories: Seafood, Sauces, Pasta, Cheese
Yield: 4 Servings
Looks good, leftovers should keep a few days. Steve cooked for the
Legion last Thursday, didn't have much of a turnout so had a lot of
left overs. Yesterday we froze a lot of pulled pork in meal size bags
and canned 4 pints of "baked" beans. Good eating over the winter.
It was really good. What leftovers??? We have dogs. Bv)=
We don't have dogs and this was left over from what he'd cooked for the post. Usually there's about 30+/- members out; there were only about 15
so there was a lot of food left.
Pastrami was the "Food of the day" for today. And I've not had a
good hit of pastrami for a while. So .......
Hmmmmmmmmmmm, I think we will need to make some this year; I don't
recall seen any in either the big freezer or the fridge freezer. Couple more months and corned beef will be on sale, time to stock up and make
a few pastramis.
Corn beef? Or brisket for making corned beef? This area goes nuts on
brisket around Easter/Passoverr season. I wish we had a good stand-alone
Jewish deli here. We had one for a while but when the building he was in
got "urban renewed" out of existence he didn't feel like starting over
in another location. I think the both of his sons tod him they didn't
see running a deli as their life's work so he packed it in.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Delicatessen Mushroom & Barley Soup
Categories: Soups, Mushrooms, Grains, Herbs
Yield: 7 Servings
2 tb Dried porcini mushrooms
2 tb Margarine or butter *
1 lg Onion; thin sliced
2 Ribs celery w/leaves; diced
1/4 c Parsley
1 Carrot; peeled, sliced
3 cl Garlic; chopped
1 lb Fresh porcini or other
- mushrooms
1 tb Flour
2 qt Beef broth or water
1 c Whole barley
2 ts Salt
* If using beef broth use the margarine. If using water
then the butter is permissible. If not keeping Kosher --
use whichever. But, butter tastes better.
Soak the mushrooms in enough hot water to cover for a
half hour. Strain through a filter. Reserve the water.
Coarsely chop the dried mushrooms. Melt the margarine
in a stockpot and saute the onion, celery, 2 tbs of the
parsley, carrot, garlic, and fresh mushrooms until soft,
about 5 minutes. Lower the heat and add the flour,
stirring every 30 seconds for about 5 minutes or until
thick. In a soup pot heat the broth or water. Add a cup
of mushroom mixture at a time to the pot, stirring.
Turn the heat to high, and add the reserved mushroom
water and barley. Stir well and add salt to taste.
Simmer, covered, for about an hour or until the barley
is tender and the soup is thickened, stirring often.
Add additional chopped parsley, mix thoroughly, and
adjust seasonings.
Yield: 6 to 8 servings
FROM: Harry Stine's Deli, 4th & Washington, Springfield,
: Illinois (closed these many years)
Uncle Dirty Dave's Kitchen
MMMMM
... If you're going to procrastinate, do something you enjoy.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)