Ruth Haffly wrote to Dave Drum <=-

Teenager grand daughters. You'll be a great granny before you can say
"Bob's your uncle!". Bv)=

Their older brother is married but they've said that they want to wait
a while before having children. Rachel said that the cost of living is extremely high out there so I guess they're trying to establish a
secure financial foundation first.

If we waited for that very little would ever get done. Bv)=

We had a lot of food left over so made a good sized donation to the
local fire department, sent a lot home with one family so mom didn't
have to cook, more went with one of Steve's radio buddies and his wife
who were a big help in setting up and tearing down. We still brought
some home. (G)

Does the fire department eat it or pass it out to the needy?

It was for them to eat, couldn't really pass it out the way it was set
up.

I cleaned the 'fridge yesterday. Amazing how much space can be freed
up. And how many bowls and containers can be put back into service.

I know the feeling. (G)

I told Dennis that the clear-out was gong to be a regular thing. And if
he stashed something to eat it (or share it with the mutts) within two
weeks or - into the bin with it. We'll see how that plays out.

Here's a pair that should go well together ....

Title: Great Grandma Rita's Meatballs
Categories: Beef, Pork, Meatballs, Herbs, Cheese
Yield: 8 servings

Close to what Steve's mom made and gave me the recipe but I use Romano cheese and no pork.

Title: Great-Grandmother Genevieve's Spaghetti Sauce.
Categories: Sauces, Vegetables, Herbs
Yield: 1 Gallon

Not quite the one I make but interesting, might have to try it on a smaller scale.

Here's *my* personal meatball reci0pe. I do use pork ... and beef.

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

Title: Dirty Dave's Meatballs
Categories: Five, Pork, Breads, Cheese
Yield: 2 1/2 pounds

2 lb Bulk Italian sausage; mild
- or hot, your choice
+=OR=+
1 lb Bulk Italian Sausage
+=AND=+
1 lb Ground chuck-grade beef
1 c Fresh breadcrumbs
3/4 c Fine grated Parmesan cheese
Olive oil

In a large bowl, mix all ingredients except olive oil by
hand, using a light touch. Take a portion of meat in hand,
and roll between palms to form a ball that is firm packed
but not compressed. Repeat, making each meatball about 1
inch in diameter.

In a large, heavy pot heat olive oil over medium-high heat.
When it shimmers, add meatballs in batches. Do not crowd.
Brown well on bottoms before turning, or meatballs will
break apart. Continue cooking until browned all over.

Remove meatballs to a plate as each batch is finished. Let
meatballs cool slightly; cover and refrigerate or freeze
until needed.

Yields: About 60 one-inch meatballs or 30 two-inch (for
: use in spaghetti & meatballs.

Dave's Notes: Make your fresh breadcrumbs from any
nearly stale bread you have around the kitchen. Use your
food processor to get the texture you want. For this
recipe a medium grind seems to work best.

You can use any Parmesan cheese you like. The stuff from
the pre-grated cans works here. You can also use
mixtures of Parmesan with other cheeses. I use a store
brand Parmesan, Romano and Asiago blend to good effect.

Uncle Dirty Dave's Kitchen

MMMMM

... Two wrongs don't make a right but, two Wrights made an aeroplane

... Two wrongs do not make a right but three rights make a left.
--- MultiMail/Win v0.52
* Origin: Phoenix BBS * phoenix.bnbbbs.net (1:320/219)

Hi Dave,

Teenager grand daughters. You'll be a great granny before you can say
"Bob's your uncle!". Bv)=

Their older brother is married but they've said that they want to wait
a while before having children. Rachel said that the cost of living is extremely high out there so I guess they're trying to establish a
secure financial foundation first.

If we waited for that very little would ever get done. Bv)=

I know, but from what Rachel said, it is much higher than you would
expect for the location. The state has more like LA or NYC or DC prices
for housing and such like.

We had a lot of food left over so made a good sized donation to the
local fire department, sent a lot home with one family so mom didn't
have to cook, more went with one of Steve's radio buddies and his wife
who were a big help in setting up and tearing down. We still brought
some home. (G)

Does the fire department eat it or pass it out to the needy?

It was for them to eat, couldn't really pass it out the way it was set
up.

I cleaned the 'fridge yesterday. Amazing how much space can be freed
up. And how many bowls and containers can be put back into service.

I know the feeling. (G)

I told Dennis that the clear-out was gong to be a regular thing. And
if he stashed something to eat it (or share it with the mutts) within
two weeks or - into the bin with it. We'll see how that plays out.

Containers labeled for contents and dated, I presume? I'm better about
that for the freezer than the fridge.

Title: Dirty Dave's Meatballs
Categories: Five, Pork, Breads, Cheese
Yield: 2 1/2 pounds

In a large bowl, mix all ingredients except olive oil by
hand, using a light touch. Take a portion of meat in hand,
and roll between palms to form a ball that is firm packed
but not compressed. Repeat, making each meatball about 1
inch in diameter.

I picked up scoops in several sizes before a kitchenware store went out
of business. Small one is about 1" in diameter, largest about 2". Good
for portioning out meat balls, cookie dough and other stuff, saving the
wear & tear on the wrists. The scoops are ambidexterous, not like the
old right hand only ice cream scoops, making it easier for me to use.

break apart. Continue cooking until browned all over.

Baking works well too, 350 for 15-20 (depending on size) minutes. Less
mess on the stove. I bake them, then put the sheet with them on into the freezer after they've cooled a bit. From there, once frozen, into a
freezer bag so I can pull out the exact number I need, without making
them up fresh every time. I'll usually make up about 3 pounds of meat in
a session.

Remove meatballs to a plate as each batch is finished. Let DD>

meatballs cool slightly; cover and refrigerate or freeze DD> until
needed.

Yields: About 60 one-inch meatballs or 30 two-inch (for
: use in spaghetti & meatballs.

You can use any Parmesan cheese you like. The stuff from
the pre-grated cans works here. You can also use
mixtures of Parmesan with other cheeses. I use a store
brand Parmesan, Romano and Asiago blend to good effect.

I don't buy the red and green cans ny more; after using fresh grated,
the cheese in them tastes more like sawdust.


---
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)

Ruth Haffly wrote to Dave Drum <=-

Teenager grand daughters. You'll be a great granny before you can say
"Bob's your uncle!". Bv)=

Their older brother is married but they've said that they want to wait
a while before having children. Rachel said that the cost of living is extremely high out there so I guess they're trying to establish a
secure financial foundation first.

If we waited for that very little would ever get done. Bv)=

I know, but from what Rachel said, it is much higher than you would
expect for the location. The state has more like LA or NYC or DC prices for housing and such like.

Prices have gone completely bonkers over the past few years. My little
house on the prairie has quadrupled in value in the few short years I've
been here. Fortunately I have a property tax/assessment freeze as well as
a homestead exemption ot my taxes would have gone right up with the "value"
One of the (few) benefits of being and old guy.

And rents? HAH! They're worse than .........

We had a lot of food left over so made a good sized donation to the
local fire department, sent a lot home with one family so mom didn't
have to cook, more went with one of Steve's radio buddies and his wife
who were a big help in setting up and tearing down. We still brought
some home. (G)

Does the fire department eat it or pass it out to the needy?

It was for them to eat, couldn't really pass it out the way it was set
up.

I cleaned the 'fridge yesterday. Amazing how much space can be freed
up. And how many bowls and containers can be put back into service.

I know the feeling. (G)

I told Dennis that the clear-out was gong to be a regular thing. And
if he stashed something to eat it (or share it with the mutts) within
two weeks or - into the bin with it. We'll see how that plays out.

Containers labeled for contents and dated, I presume? I'm better about that for the freezer than the fridge.

The ice box stuff is an see-thru containers and I've not dated and of it.
The stuff that gets sucky-bagged and frozen gets dated and (usually) has
a name or description on the package.

Title: Dirty Dave's Meatballs
Categories: Five, Pork, Breads, Cheese
Yield: 2 1/2 pounds

In a large bowl, mix all ingredients except olive oil by
hand, using a light touch. Take a portion of meat in hand,
and roll between palms to form a ball that is firm packed
but not compressed. Repeat, making each meatball about 1
inch in diameter.

I picked up scoops in several sizes before a kitchenware store went out
of business. Small one is about 1" in diameter, largest about 2". Good
for portioning out meat balls, cookie dough and other stuff, saving the wear & tear on the wrists. The scoops are ambidexterous, not like the
old right hand only ice cream scoops, making it easier for me to use.

I've got round scoops from a melon baller to the old flippy-bail I scream scooper (which hasn't been used for I scream in several years) and if I
need something larger I have my round soup ladle.

break apart. Continue cooking until browned all over.

Baking works well too, 350 for 15-20 (depending on size) minutes. Less mess on the stove. I bake them, then put the sheet with them on into
the freezer after they've cooled a bit. From there, once frozen, into a freezer bag so I can pull out the exact number I need, without making
them up fresh every time. I'll usually make up about 3 pounds of meat
in a session.

Remove meatballs to a plate as each batch is finished. Let
meatballs cool slightly; cover and refrigerate or freeze
until needed.

Yields: About 60 one-inch meatballs or 30 two-inch (for
: use in spaghetti & meatballs.

You can use any Parmesan cheese you like. The stuff from
the pre-grated cans works here. You can also use
mixtures of Parmesan with other cheeses. I use a store
brand Parmesan, Romano and Asiago blend to good effect.

I don't buy the red and green cans ny more; after using fresh grated,
the cheese in them tastes more like sawdust.

I do both. Depends on the use. I do keep a wedge of Parmesan has the
little crank grater handy. Like many I had grown up with the shaker
cans and didn't know any better until I made this recipe - what an
eye-opener. Bv)=

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

Title: Dave's Fish Parmesan
Categories: Seafood, Cheese, Sauces, Mushrooms
Yield: 8 Servings

2 lb Fish filets or steaks
26 oz Jar Onofrio's Basilico sauce
- or Marinara sauce *
Salt & fresh black pepper
1 lb Mozzarella or Provolone;
- sliced or shredded
1 lb Crimini/Swiss Brown button
- mushrooms, cleaned, sliced
- reserving 8 buttons
Fresh grated or shaved
- Parmesan cheese
8 tb Butter; melted

Set oven @ 425ºF/220ºC.

Spread a thin layer of sauce over bottom of baking dish
place a layer of firm whitefish filets on the sauce. Salt
and pepper the fish. Sprinkle some sliced mushrooms over
fish and place cheese in a layer over the mushrooms.
Spread a layer of sauce over the cheese and repeat the
fish, mushroom, cheese layers until the baking dish is
near full or you run out of fish.

Top the last layer with cheese, the remaining sauce in
the jar and the 8 reserved mushroom buttons. Grate or
shave Parmesan over until you are ashamed of yourself or
until you run out of cheese.

Drizzle the melted butter over the cheese and bake until
fish is done - 15 to 20 minutes

* Available from www.onofrios.com. Or you may use Rao's,
Filippo Berio, Classico, etc.

I like the addition of the basil in the Basilico sauce. If
you don't care for basil with your fish use the straight
marinara. - UDD

Adapted from a NYT Cookbook recipe and served many times
from Dirty Dave's Kitchen.

MM Format by Dave Drum - 10 June 1997

MMMMM

... I've been ignoring chain mail for years; haven't been killed even once
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

extremely high out there so I guess they're trying to establish a
secure financial foundation first.

If we waited for that very little would ever get done. Bv)=

I know, but from what Rachel said, it is much higher than you would
expect for the location. The state has more like LA or NYC or DC prices for housing and such like.

Prices have gone completely bonkers over the past few years. My little house on the prairie has quadrupled in value in the few short years
I've been here. Fortunately I have a property tax/assessment freeze as well as a homestead exemption ot my taxes would have gone right up
with the "value" One of the (few) benefits of being and old guy.

At one point this place was valued at almost triple what we paid for it
but the market has shifted (again) and we're no longer valued so high.
We still get a lot of junk mail/calls "we want to buy your house" so one
time Steve told the caller that he'd sell--for half a million dollars.
Guy was somewhat taken aback, said he couldn't offer that much, good
bye.

And rents? HAH! They're worse than .........

When we bought this house, the payment schedule worked out that we'd pay
a bit less than our (at the time) rent. We've added a good bit to the
principle each month so now, after almost 11 years, we've over half paid
it off.

I cleaned the 'fridge yesterday. Amazing how much space can be freed
up. And how many bowls and containers can be put back into service.

I know the feeling. (G)

I told Dennis that the clear-out was gong to be a regular thing. And
if he stashed something to eat it (or share it with the mutts) within
two weeks or - into the bin with it. We'll see how that plays out.

Containers labeled for contents and dated, I presume? I'm better about that for the freezer than the fridge.

The ice box stuff is an see-thru containers and I've not dated and of
it. The stuff that gets sucky-bagged and frozen gets dated and
(usually) has a name or description on the package.

Unless it's something obvious, like the pizza Steve brought home from a
meeting last night. We repackaged it into 2 slices/bag vaccuum bags and
froze. It'll reheat quick on the convection cycle of the toaster oven
and a slice each, with a side of something else, will make an easy
lunch.

but not compressed. Repeat, making each meatball about 1
inch in diameter.

I picked up scoops in several sizes before a kitchenware store went out
of business. Small one is about 1" in diameter, largest about 2". Good
for portioning out meat balls, cookie dough and other stuff, saving the wear & tear on the wrists. The scoops are ambidexterous, not like the
old right hand only ice cream scoops, making it easier for me to use.

I've got round scoops from a melon baller to the old flippy-bail I
scream scooper (which hasn't been used for I scream in several years)
and if I need something larger I have my round soup ladle.

Those old flippy bail scoops are right hand exclusive; the ones I have
can be used right or left handed, good for both Steve and me.

You can use any Parmesan cheese you like. The stuff from
the pre-grated cans works here. You can also use
mixtures of Parmesan with other cheeses. I use a store
brand Parmesan, Romano and Asiago blend to good effect.

I don't buy the red and green cans ny more; after using fresh grated,
the cheese in them tastes more like sawdust.

I do both. Depends on the use. I do keep a wedge of Parmesan has the little crank grater handy. Like many I had grown up with the shaker
cans and didn't know any better until I made this recipe - what an eye-opener. Bv)=

Steve's mom bought the real thing from time to time at the little
Italian store in Rochester that we shop at from time to time. She also
used the green and red cans; I was raised on the green can. Once our
finances eased a bit (and getting into the echo), I started buying the
real thing and haven't looked back.

Title: Dave's Fish Parmesan
Categories: Seafood, Cheese, Sauces, Mushrooms
Yield: 8 Servings

Sometimes it just takes something simple to open your eyes. Steve
doesn't like black olives so some years (decades) ago I bought some
kalamata olives. Big!!! hit, and they appear regularly in my cooking.

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


... I am positive that a definite maybe is probably in order.

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