Ruth Haffly wrote to Dave Drum <=-

Title: Cold Weather Braised Beef
Categories: Beef, Mushrooms, Vegetables, Wine
Yield: 8 servings

Now that does look good! We've got some (previously smoked) ribs in the sous vide warming up for supper. Sides will be cole slaw (trying it
made with red cabbage) and baked potato, white for me, sweet for Steve.

I've got a half dozen of these in the freezer. Made a double batch and Dennis and I each had one as supper then sucky-bagged and froze the
rest. Just heat them ib the nuker like a Banquet Pot Pie.

Easy to do meals after the initial work is done. (G)

Well, yeah. No sense giving all my EZ supper money to Banquet and Healthy Choice. Bv)=

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

Title: Autumn Pot Pie Galette
Categories: Poultry, Pastry, Greens, Vegetables, Herbs
Yield: 4 Servings

3 ts Unsalted butter
1 lg Sweet potato; diced
1 Green onion; chopped
2 c Swiss chard
1 ts Garlic powder
1 ts Dried oregano
1 ts Dried sage
1 c Chicken broth
3 tb Flour
1 1/2 c Shredded cooked chicken *
1 c Frozen peas
1 Ready-to-Bake pie crust
1 lg Egg; beaten

Set oven @ 375ºF/190ºC.

Meanwhile, melt butter in a large skillet over
med-high heat. Add sweet potatoes, green onion and
chard. Cook until chard wilts and potatoes start to
soften, 3-5 minutes. Stir in garlic powder, oregano
and sage. Season with salt if desired.

Whisk together broth and flour, then add to pan. Cook
until thickened, stirring constantly, about 3 minutes.
Remove from heat and stir in chicken and peas.

Unroll crust onto parchment-lined sheet pan and top
with filling mixture, leaving 1 1/2" bare edge along
perimeter. Fold edge over filling, overlapping and
pleating dough while leaving center uncovered. Brush
dough with egg.

Bake until crust is golden brown and filling is
bubbling, 25-30 minutes Let rest 5 minutes. Slice and
serve.

* a rotissiere chicken works perfectly here

Makes 4 hearty servings

RECIPE FROM: https://nourish.schnucks.com

Uncle Dirty Dave's Kitchen

MMMMM

... Growing old is all in the mind. That's why our brains are so wrinkled!
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Hi Dave,

Categories: Beef, Mushrooms, Vegetables, Wine
Yield: 8 servings

I've got a half dozen of these in the freezer. Made a double batch and Dennis and I each had one as supper then sucky-bagged and froze the
rest. Just heat them ib the nuker like a Banquet Pot Pie.

Easy to do meals after the initial work is done. (G)

Well, yeah. No sense giving all my EZ supper money to Banquet and
Healthy Choice. Bv)=

I know, I've got some freezer meals stocked up. Some will go with us
when we hit the road in a couple of months; the fridge in the camper has
a pretty decent freezer.


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


... Junk: stuff we throw away. Stuff: junk we keep.

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

Hi Dave,

I started the slog to defrost my upright freezer. I'm going to replace
it with a self-defroster model ... but first I've gotm tom go "ice
mining" to use up a lot of stuff I don't remember having put in there.

Sounds like fun--and tonight's mystery meat is............

That's where I got the shrimp for the recipe in the previous post.

I know we have some on hand but I'm not quite sure what I want to do
with it yet, maybe a shrimp scampi with extra garlic.

Found some skinned, boned chicken thighs which will become tonight's supper. I'll make the can of diced tomatoes be w/chopped green
chilies. Should add just a bit of a wkae-up call. And I've got it in stock.

Sounds good to me.

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


... History repeats itself because nobody listens ...

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

Ruth Haffly wrote to Dave Drum <=-

Categories: Beef, Mushrooms, Vegetables, Wine
Yield: 8 servings

I've got a half dozen of these in the freezer. Made a double batch and Dennis and I each had one as supper then sucky-bagged and froze the
rest. Just heat them ib the nuker like a Banquet Pot Pie.

Easy to do meals after the initial work is done. (G)

Well, yeah. No sense giving all my EZ supper money to Banquet and
Healthy Choice. Bv)=

I know, I've got some freezer meals stocked up. Some will go with us
when we hit the road in a couple of months; the fridge in the camper
has a pretty decent freezer.

I started the slog to defrost my upright freezer. I'm going to replace
it with a self-defroster model ... but first I've gotm tom go "ice mining"
to use up a lot of stuff I don't remember having put in there.

Masde this last night with a bag of shrimp that appeared, as if by magic,
from the frost banks as I was wondering what to make for supper. Bv)=

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

Title: Shrimp Etouffee
Categories: Seafood, Vegetables, Herbs, Rice
Yield: 4 servings

4 tb Unsalted butter
1 Yellow onion; fine chopped
2 Celery ribs; thin sliced
1/2 Bell pepper; fine chopped
4 cl Garlic; minced
3 tb A-P flour
2 tb Tomato paste
3/4 c Chicken or vegetable stock
1 tb Hot sauce; to taste
1 Dried bay leaf
2 ts Store-bought Creole
- seasoning *
Salt & black pepper
1 lb U-50 shrimp; peeled,
- deveined
1 Scallion; green parts
- chopped
White rice; to serve

* UDD recommends Tony Chachere's (green can) or
Louisiana Fish Fry (orange can)

In a large skillet, melt the butter over medium-high
heat. Add the onion, celery and bell pepper, and cook
until softened, about 7 minutes. Add the garlic and cook
until fragrant, 1 more minute.

Sprinkle the flour over the ingredients and stir
constantly until lightly toasted, about 5 minutes. Add
the tomato paste, and stir and cook for 1 more minute.

Pour in the stock and 3/4 cup water. Cook until the
liquid is reduced by half, about 3 minutes. Add the hot
sauce, bay leaf, Creole seasoning, 1 teaspoon salt and
1/2 teaspoon pepper. Bring to a boil, and cook until the
mixture starts to thicken, about 2 minutes.

Stir in the shrimp and reduce the heat to medium. Simmer
until the shrimp is cooked through and opaque, about 5
minutes, turning each piece halfway through. Remove from
the heat. Taste and adjust seasoning. Sprinkle the
scallions on top. Serve warm over rice.

By: Vallery Lomas

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

MMMMM

... Flabbergasted (adj.), appalled over how much weight you have gained.
=== MultiMail/Win v0.52
--- SBBSecho 3.23-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Dave,

Well, yeah. No sense giving all my EZ supper money to Banquet and
Healthy Choice. Bv)=

I know, I've got some freezer meals stocked up. Some will go with us
when we hit the road in a couple of months; the fridge in the camper
has a pretty decent freezer.

I started the slog to defrost my upright freezer. I'm going to replace
it with a self-defroster model ... but first I've gotm tom go "ice
mining" to use up a lot of stuff I don't remember having put in there.

Sounds like fun--and tonight's mystery meat is............

Masde this last night with a bag of shrimp that appeared, as if by
magic, from the frost banks as I was wondering what to make for
supper. Bv)=

Title: Shrimp Etouffee
Categories: Seafood, Vegetables, Herbs, Rice
Yield: 4 servings

Good planning! I think we've got one package of shrimp in our freezer
yet.

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


... Mind... Mind... Let's see, I had one of those around here someplace.

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

Ruth Haffly wrote to Dave Drum <=-

Well, yeah. No sense giving all my EZ supper money to Banquet and
Healthy Choice. Bv)=

I know, I've got some freezer meals stocked up. Some will go with us
when we hit the road in a couple of months; the fridge in the camper
has a pretty decent freezer.

I started the slog to defrost my upright freezer. I'm going to replace
it with a self-defroster model ... but first I've gotm tom go "ice
mining" to use up a lot of stuff I don't remember having put in there.

Sounds like fun--and tonight's mystery meat is............

That's where I got the shrimp for the recipe in the previous post.

Found some skinned, boned chicken thighs which will become tonight's
supper. I'll make the can of diced tomatoes be w/chopped green chilies.
Should add just a bit of a wkae-up call. And I've got it in stock.

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

Title: Cheesy Chicken Pasta Casserole
Categories: Past, Poultry, Vegetables, Herbs, Cheese
Yield: 4 Servings

1 1/2 c Uncooked penne pasta
1 tb Oil
1 lb Boned, skinned chicken
- thighs; in 1" pieces
1/2 c Chopped onion
1/2 c Chopped green bell pepper
1/2 c Chopped red bell pepper
1 ts Dried basil
1 ts Dried oregano
1 ts Dried parsley flakes
1/2 ts Salt
1/2 ts Crushed red pepper flakes
3 cl Garlic; minced
14 1/2 oz Can diced tomatoes;
- undrained
3 tb Tomato paste
3/4 c Chicken broth
2 c Shredded mozzarella cheese
1/2 c Grated Romano cheese
Minced fresh parsley; opt

Set oven @ 350ºF/175ºC.

Cook the pasta according to package directions.

Meanwhile, in a large saucepan, heat oil over medium
heat. Add the chicken, onion, peppers and seasonings;
saute until chicken is no longer pink. Add garlic; cook
1 minute longer.

In a blender, pulse the diced tomatoes and tomato paste,
covered, until blended. Add to chicken mixture. Stir in
broth; bring to a boil over medium-high heat. Reduce the
heat; cover and simmer until slightly thickened, 10-15
minutes.

Drain pasta; toss with chicken mixture. Spoon half of
the mixture into a greased 2 qt. baking dish. Sprinkle
with half of the cheeses. Repeat layers.

Cover and bake 30 minutes. Uncover; bake until heated
through, 15-20 minutes longer. If desired, garnish with
parsley.

Carmen Vanosch, Vernon, British Columbia

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Kitchen

MMMMM

... I committed pizza heresy by using Fontina cheese and Andouille sausage
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