Ruth Haffly wrote to Dave Drum <=-

Most talk radio hosts are pretty understandable. OTOH, some of the
callers are, shall we say, not so comprehensible, either in their
speech or ideas,

Reminds me of Coast To Coast AM, originally with Art Bell who sadly
passed away, and now with George Noory. Some of the stuff that is
discussed is way, way out there.

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

Title: Sean's Salmon Patties
Categories: Main dish, Fish, Seandennis
Yield: 4 Servings

1 Can (14 3/4 oz) salmon
4 oz Saltines, finely crushed
2 tb Onion flakes
2 Eggs
1 tb Lemon juice
1 ts Black pepper
Oil or butter for frying

Empty can of salmon into large bowl. Remove extra skin and bones if
desired. Mix all ingredients in bowl. In your favorite skillet, pour
enough oil to just cover the bottom and heat until oil shimmers. Form
patties into 4 inch by 1/2 inch patties and fry lightly until golden
brown.

Some taste suggestions: instead of using the lemon juice and pepper,
try using a "lemon and herb" seasoning mix. You could also add a
teaspoon of dill if you like that. Mrs. Dash is a favorite of mine
as well.

From: Sean's kitchen

MM'd by Sean Dennis on 19 June 2011
Updated 19 July 2023

MMMMM

-- Sean

... Duct tape can't fix stupid, but it can muffle the sound.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Dave Drum <=-

CONTINUED FROM PREVIOUS MESSAGE <<

the local Star 66 truck stop restaurant .... Spanakopita, gyros,
sometimes (rarely) moussaka. But never avgolemono.

We've got some down in Raleigh but usually don't go down there just for
a meal unless it's a special occaision. If we're down there, we'll get something, sometimes fast food, sometimes more upscale. Yesterday was Steve's birthday so we went to the local Texas Roadhouse. I also made a pumpkin roll; that's been his birthday cake ever since his mom gave me
the recipe in 1992.

This is my other favourite Greek speciality - especially when someone else
is making it. Bv)=

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

Title: Moussaka - Part One
Categories: Lamb/mutton, Cheese, Potatoes, Casseroles, Sauces
Yield: 8 Servings

MMMMM-------------------------MEAT SAUCE------------------------------
2 lb Ground lamb (or beef)
2 tb Olive oil
1 Chopped onion
4 cl Garlic; chopped
1 ts Allspice
1 ts Cinnamon
1 ts Black pepper
1 tb Dried oregano
2 tb Tomato paste
1/2 c Red wine
Zest of a lemon
2 tb (or more) lemon juice
Salt

MMMMM--------------------------BECHAMEL-------------------------------
1/4 lb Unsalted butter
1/2 c Flour
1 ts Salt
4 c Whole milk
4 lg Egg yolks
1/2 ts Ground nutmeg

MMMMM--------------------------MOUSSAKA-------------------------------
3 lg Globe eggplants
1/2 c Salt
8 c Water
3 Yukon gold potatoes
1 c Grated mizithra cheese *
Olive oil

* A word on the cheese: All sorts of cheese can be used
here, and to be most authentic, use kefalotyri. We used
mizithra, which is becoming increasingly available in
supermarkets. No need to search the globe for these cheeses,
however, as a pecorino or any hard grating cheese will work
fine.

PREPARE THE MEAT SAUCE: Heat the olive oil in a large sauté
pan over medium-high heat and brown the ground meat. By the
way, the meat will brown best if you don't stir it. Add the
onions about halfway into the browning process. Sprinkle
salt over the meat and onions.

Once the meat is browned and the onions have softened, add
the garlic, allspice, cinnamon, black pepper, oregano and
tomato paste. Mix well and cook for 2-3 minutes.

Add the red wine and mix well. Bring the sauce to a simmer,
reduce the heat and continue to simmer gently, uncovered for
20 minutes. Turn off the heat. Taste for salt and add more
if needed. Add the lemon zest and the lemon juice. Mix well
and taste. If the sauce needs more acidity, add more lemon
juice.

Set the sauce aside.

PREPARE THE POTATOES AND EGGPLANTS: Mix the 1/2 cup salt
with the 8 cups of water in a large pot or container. This
will be the brine for the eggplants.

Slice the top and bottom off the eggplants. Cut thick strips
of the skin off the eggplants to give them a striped
appearance. A little skin on the eggplant is good for
texture, but leaving it all on makes the moussaka hard to
cut later, and can add bitterness, which you don't want.
(Some moussaka recipes leave the skin on and have you slice
the eggplants lengthwise, which is an option if you prefer.)
Slice the eggplant into 1/4" rounds and drop them into
the brine.

CONTINUED TO PART TWO

From: http://simplyrecipes.com/recipes/moussaka

Uncle Dirty Dave's Kitchen

MMMMM

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

Title: Moussaka - Part Two
Categories: Lamb/mutton, Cheese, Potatoes, Casseroles, Sauces
Yield: 8 Servings

Continued from Part One

Let the eggplants sit in the brine 15-20 minutes, then
remove them to a series of paper towels to dry. Place a
paper towel down on the counter, layer some eggplant on it,
then cover with another sheet of paper towel and repeat.

As the eggplants are brining, peel and slice the potatoes
into 1/4" rounds. Boil them in salted water for 5-8
minutes - you want them undercooked, but no longer
crunchy. Drain and set aside.

To cook the eggplant, broil or grill the rounds. You could
also fry the eggplant rounds but they tend to absorb a lot
of oil that way. To grill the eggplant rounds, get a grill
very hot and close the lid. Paint one side of the eggplant
rounds with olive oil and grill 2-3 minutes. When they are
done on one side, paint the other side with oil and flip.
When the eggplants are nicely grilled, set aside. To broil,
line a broiling pan or roasting pan with aluminum foil.
Paint with olive oil. Place the eggplant rounds on the foil
and brush with olive oil. Broil for 3-4 minutes until
lightly browned on one side, then flip them over and broil
for a few minutes more. Set aside.

PREPARE THE BÉCHAMEL: Heat milk in a pot on medium heat
until steamy (about 160ºF/70ºC). Do not let simmer.

Heat the butter in a small pot over medium heat. When the
butter has completely melted, slowly whisk in the flour. Let
this roux simmer over medium-low heat for a few minutes. Do
not let it get too dark.

Little by little, pour in the steamy milk, stirring
constantly. It will set up and thicken dramatically at
first, but keep adding milk and stirring, the sauce will
loosen. Return the heat to medium. Add about a teaspoon of
salt and the nutmeg. Stir well.

Put the egg yolks in a bowl and whisk to combine. Temper the
eggs so they don't scramble when you put them into the
sauce. Using two hands, one with a whisk, the other with a
ladle, slowly pour in a couple ladle's worth of the hot
béchamel into the eggs, whisking all the time. Slowly pour
the egg mixture back into the béchamel while whisking the
mixture. Keep the sauce on very low heat, do not let simmer
or boil.

FINISH THE MOUSSAKA: Preheat the oven to 350ºF/175ºC.
Layer a casserole with the potatoes, overlapping slightly.
Top the layer of potatoes with a layer of eggplant slices
(use just half of the slices).

Cover the eggplant slices with the meat sauce. Then layer
remaining eggplant slices on top of the meat.

Sprinkle half the cheese on top. Ladle the béchamel over
everything in an even layer. Sprinkle the rest of the cheese
on top.

Bake for 30-45 minutes, or until the top is nicely browned.

Let the moussaka cool for at least 15 minutes before serving.

Serves 8.

UDD Notes: You can use potatoes only and omit the
eggplant. Simply increase the amount of potatoes to the
equivalent of the deleted eggplant. Yukon Gold potatoes
are nicely colourful but not necessary. Any potato that
will work in a stew will work well here.

I hate to open a jug of wine just to make a moussaka. So,
I usually substitute a mix of half Welch's grape juice and
half red wine vinegar.

From: http://simplyrecipes.com/recipes/moussaka

Uncle Dirty Dave's Kitchen

MMMMM

... Cats took many thousands of years to domesticate humans.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,

Most talk radio hosts are pretty understandable. OTOH, some of the
callers are, shall we say, not so comprehensible, either in their
speech or ideas,

Reminds me of Coast To Coast AM, originally with Art Bell who sadly
passed away, and now with George Noory. Some of the stuff that is discussed is way, way out there.

I remember listening to some of them when we first lived in NC and Steve
drove all night to get to NY. Some of them were really nut cases. We
also carried a box of cassette tapes for the player when there was
nothing good (or available) on the radio. I would stay awake on those
drives to keep Steve company/feed him coffee, snacks etc while the girls
slept. When we got to family (usually his) the next morning, he would
crash and the girls would be wide awake for the day. I'd have the "fun"
of parenting while asleep on my feet, nothing really new, just a change
in environments.

Title: Sean's Salmon Patties
Categories: Main dish, Fish, Seandennis
Yield: 4 Servings

I was going to make those the other day but left overs took precidence.
Went out for Sunday dinner so last night we had left overs from that,
out to Olive Garden for Veteran's Day meal so it looks like it may be
Friday before we do the salmon patties since we once again have left
overs. (G)

1 Can (14 3/4 oz) salmon
4 oz Saltines, finely crushed
2 tb Onion flakes
2 Eggs
1 tb Lemon juice
1 ts Black pepper
Oil or butter for frying

I usually use bread crumbs instead of crackers, lemon juice only if I
have it. Fried potatoes are the usual side.

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


... Myth #1: The computer only does what you tell it to do.

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

Ruth Haffly wrote to Dave Drum <=-

I like cream soda; I do not like Dr. Pepper. I'll probably never try
the combination tho.

My first go was when somoene handed me a bottle and I took a drink
withut paying attention - until it hit my mouth.

I'll ask what it is before drinking.

This was a relatively stick-in-the-mud typre event with no reasone to exoect something n the "gotcha" category. But it sure go my attention.

I still try to peruse the available drinks or ask if offered one, what
it is. Did find out that Olive Garden has raspberry diet Coke when we
went there for lunch on Tuesday. I'm wondering if this means it will be back as a choice in the "pick your own flavor" machines.

Once in a while I get surprised by something I didn't/wouldn't have asked
for and am made a convert to some degree. But not often.

8<----- CLIP ----->8

All Ihave left of "odd" coinage is (if I remember where I put them)
some Loonies and Teonies (Canadian dollar/two dollar coins.

I don't have any of them but do have an assortment of European
countries coinage as we were stationed in Germany pre EU. I've got a
few Canadian pennies, Mexican pesoes, various Asian coinage, also some Polish paper money.

I have a couple of Russian 10 rubble nots somewhere in all of my plunder.
when I last looked they were worth about 8c/Americn .....

As they say "A pint's a pound, the world around." What we need is
a good five-cent nicklel.

Now more than ever, now that the penny is going away.

It will be a while before they disppear. But they have quit making new ones.

One of the lacals here quit doing pennies a could years ago. Roundibng each transaction to the neareast nickel. And not doing paper dollarsa.

When we were stationed in Germany, both the (American) post office and bank on post dealt with pennies, all other facilities rounded to the nearest nickel. IIRC, I rolled maybe a dollar or so in pennies over the almost 6 years we were over there.

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

Title: Falscher Hase
Categories: Beef, Meatloaf, Pork
Yield: 4 Servings

1/2 lb Ground Beef; lean
1/2 lb Ground Pork; lean
1 md Onion; chopped
3 tb Bread Crumbs
3 tb Water; cold
2 lg Eggs
1/2 ts Salt
1 ts Paprika
1 ts Prepared mustard
2 tb Parsley; Chopped
3 lg Hard cooked eggs; peeled
4 sl Bacon
4 tb Oil
1 c Beef Broth

MMMMM---------------------------SAUCE--------------------------------
1/4 c Water; Hot
1/4 c Water
1 ts Cornstarch
1/2 c Sour Cream

Thoroughly mix ground meats, onion, bread crumbs, 3 Tb cold water, and
eggs. Flavor w/salt, praprika, mustard, & parsley. Blend ingredients
thoroughly.

Flatten out meat mixture in the shape of a square, (8" X 8"). Arrange
whole hard-boiled eggs in a row along the middle of the meat. Fold
sides of meat pattie over the eggs. Shape meat carefully into a loaf
resembling a flat bread loaf.

Occasionally rinse hands in cold water to prevent sticking.

Cube 2 strips bacon; cook in a Dutch oven about 2 minutes. Carefully
add the oil; heat. Place meatloaf in the Dutch oven and cook until
browned on all sides. Cut remaining bacon strips in half and arrange
over the top of the meatloaf.

Place uncovered Dutch oven in a preheated oven for about 45 minutes.
While meat is baking, gradually pour hot beef broth over the top of
the meatloaf; brush occasionally with pan dripping.

When done remove meat to a preheated platter and keep it warm. Add
1/4 cup of hot water to pan and scrape all gribbens from the bottom.
Bring to a gentle boil and add cornstarch that has been mixed with
1/4 cup water. Cook until bubbly and thick.

Remove from heat and stir in sour cream. Reheat to warm. Season
w/salt and pepper if desired.

Serve the sauce separately.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Add a Flintstones vitamin for a completely nutritious breakfast.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

This was a relatively stick-in-the-mud typre event with no reasone to exoect something n the "gotcha" category. But it sure go my attention.

I still try to peruse the available drinks or ask if offered one, what
it is. Did find out that Olive Garden has raspberry diet Coke when we
went there for lunch on Tuesday. I'm wondering if this means it will be back as a choice in the "pick your own flavor" machines.

Once in a while I get surprised by something I didn't/wouldn't have
asked for and am made a convert to some degree. But not often.

I know, when we were in Kentucky for an RV rally in 2018, at the pot
luck supper, there was an assortment of drinks. I told Steve to get me something so he came back with Ale 8 One, diet (now Ale 8 Zero). That
was good, so we took home a box of 12. Got another box on our way home
from a western trip some years later, most recently one of the couple in
our neighborhood gave me a couple of boxes (We tend their dog on some of
their trips.) after a trip back to see family.

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


... 90% of being smart is knowing what you're dumb at.

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

Ruth Haffly wrote to Dave Drum <=-

I know, when we were in Kentucky for an RV rally in 2018, at the pot
luck supper, there was an assortment of drinks. I told Steve to get me something so he came back with Ale 8 One, diet (now Ale 8 Zero). That
was good, so we took home a box of 12. Got another box on our way home from a western trip some years later, most recently one of the couple
in our neighborhood gave me a couple of boxes (We tend their dog on
some of their trips.) after a trip back to see family.

I've seen Ale 8 at my local Kroger and Walmart stores. Walmart has
recently really stripped the amount of choice in their soda offerings
so I prefer to go to Kroger to get soda (Kroger's house-brand soda is
much cheaper and just as good, if not better, than brand-name soda)
these days. They even have Diet RC (RC is my favorita cola) and they're
the only ones who have it in my area.

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

Title: Coca-Cola Pot Roast
Categories: Meat, Crockpot
Yield: 8 Servings

3 lb Beef
2 tb Oil
1 cn Tomatoes
1 c Coca-Cola
1 ea Onions, chopped
1 pk Spaghetti sauce mix
1 1/2 ts Salt
1/2 ts Garlic salt

Brown meat in oil for ten minutes on each side; remove to crockpot.
Drain fat. Break up tomatoes in their juice; add remaining
ingredients, stirring until spaghetti sauce mix is dissolved. Pour
over meat. Cover; simmer until meat is tender, about 6-10 hours on
low Thicken gravy; serve over sliced meat.

MMMMM

-- Sean

... I'm not afraid of heights. I'm afraid of widths.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

I know, when we were in Kentucky for an RV rally in 2018, at the pot
luck supper, there was an assortment of drinks. I told Steve to get me something so he came back with Ale 8 One, diet (now Ale 8 Zero). That
was good, so we took home a box of 12. Got another box on our way home
from a western trip some years later, most recently one of the couple in
our neighborhood gave me a couple of boxes (We tend their dog on some of their trips.) after a trip back to see family.

LOL, I am enjoying an Ale 8 right now... non-diet. ;) I just opened it
and then opened this message.

Mike

* SLMR 2.1a * This message written with recycled electrons.
--- SBBSecho 3.28-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Sean,

I know, when we were in Kentucky for an RV rally in 2018, at the pot
luck supper, there was an assortment of drinks. I told Steve to get me something so he came back with Ale 8 One, diet (now Ale 8 Zero). That
was good, so we took home a box of 12. Got another box on our way home from a western trip some years later, most recently one of the couple
in our neighborhood gave me a couple of boxes (We tend their dog on
some of their trips.) after a trip back to see family.

I've seen Ale 8 at my local Kroger and Walmart stores. Walmart has recently really stripped the amount of choice in their soda offerings
so I prefer to go to Kroger to get soda (Kroger's house-brand soda is
much cheaper and just as good, if not better, than brand-name soda)
these days. They even have Diet RC (RC is my favorita cola) and
they're the only ones who have it in my area.

I should have looked for it when we were out in Pidgeon Forge last year.
(G) First couple of days were nice and sunny, then, Tuesday night as we gathered for supper, the first rains of Helene hit us. It was still
raining Thursday when we pulled out about noon, hitting eastbound I-40
about an hour later. Less than 24 hours later, that part of I-40 was in
the river.

I've not had an RC cola in decades as either Coke or pepsi is a lot more available across the country. I'll have to see if it's available locally
and if so, give the diet version a try. I prefer diet Coke; diet pepsi
seems to be just a bit sweeter but I'll drink it from time to time if
Coke isn't available. Since pepsi is a NC product (developed in New
Bern), it is a lot more popular in the state, especially at big name events/venues.

... I'm not afraid of heights. I'm afraid of widths.

Cute (G)


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


... Our necessities are few but our wants are endless...

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

Hi Mike,

I know, when we were in Kentucky for an RV rally in 2018, at the pot luck supper, there was an assortment of drinks. I told Steve to get

me > something so he came back with Ale 8 One, diet (now Ale 8 Zero).
That > was good, so we took home a box of 12. Got another box on our
way home > from a western trip some years later, most recently one of
the couple in > our neighborhood gave me a couple of boxes (We tend
their dog on some of > their trips.) after a trip back to see family.

LOL, I am enjoying an Ale 8 right now... non-diet. ;) I just opened
it and then opened this message.

I'd never heard of it until we went to that rally. It quickly became a
favorite but since we can't get it in NC, I drink diet Coke for the most
part. Yes, the non diet would be nice but I keep my blood glucose in
better check by drinking the diet version. In theory, I'm diabetic but
I keep it well controlled by diet alone. Most of the time my carbonated
drink of choice is sparkling water; I might have a soda maybe once a
week/10 days.

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


... You learn something useless every day.

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