Text 10622, 167 rader
Skriven 2014-03-06 08:19:04 av Dave Drum (1:18/200.0)
  Kommentar till text 10599 av Nancy Backus (1:261/1381.0)
Ärende: Re: Organs
==================
Nancy Backus Said to Dave Drum about Re: Organs

NB> Hard enough to just play the pedal notes, separating out from the
NB> hands, when one is more keyboard oriented... ;)  The Hook and Hook
NB> tracker pipe organ I've mentioned from church was electrified, but
NB> still had the original hand pump to run the bellows...  that was
NB> done by an assistant, not the organist, though...  ;)

Like the piano player's cute, blonde assistant whose name is, 
coincidentally, Paige Turner?   Bada boom! Bada bing!

NB>  DD> Title: Gizzards & Noodles
NB>  DD> Cook noodles until done, drain and add gizzards, butter
NB>  DD> and salt (or garlic salt) and pepper to taste.

NB> Looks pretty simple... :)

Sometimes the simple food is the best. I made the bacon and pasta thing 
yeaterday - just because. Super easy - and I had this turkey bacon I had 
bought in a fit of madness that needed using .... and I changed the 
attribution from "Archives" to "Kitchen". It was pretty good - 
especially since I swapped in diced tomatoes w/chilies and Mexican 
spices.   Bv)=

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

      Title: Bow Ties Pasta w/Bacon & Tomatoes
 Categories: Five, Pasta, Pork, Vegetables
      Yield: 6 servings

      4 sl Bacon; in 1" pieces
      1 md Onion, fine chopped
 14 1/2 oz Can Red Gold Diced Tomatoes
           - w/Roasted Garlic & Onion
     14 oz Can chicken stock/broth
      3 c  Bow ties or piccolini pasta
           Salt & black pepper

  Family-owned and family-run Red Gold is celebrating the
  comfort of home-made dishes this winter.

  In a large skillet, cook bacon over medium-high heat for 8
  to 10 minutes or until brown. Reduce heat to medium and
  add onion. Cook 2 to 3 minutes until onion is tender,
  stirring frequently.

  Stir in RED GOLD DICED TOMATOES with ROASTED GARLIC &
  ONION, chicken broth, pasta, salt and black pepper. Reduce
  heat to medium and cook 10 to 12 minutes, or until pasta
  is tender and mixture is desired consistency.

  From: http://www.redgold.com

  Uncle Dirty Dave's Kitchen

MMMMM

NB>  DD> The recipe screams for additions and variations like the
NB>  DD> "Truck-Stop Gravy" recipe made with chicken broth
NB>  DD> instead of beef broth. A sprinkle of basil and oregano
NB>  DD> would be nice, too. And maybe some grated Parmesan,
NB>  DD> Romano or Asiago cheese over the top. (I've done all of
NB>  DD> these at one time or another)

NB> Yup...  :)

NB>  DD> ... I spent a lot of $$ on booze, birds & fast cars-the rest I
NB>  DD> just squandered 

NB> Too long for the attribution... whose was that quote...?  :)

George Best - who also contributed the tag line on this post as well as 
"I've stopped drinking, but only while I'm asleep." and "In 1969 I gave 
up women and alcohol - it was the worst 20 minutes of my life." It 
figures that he was an Irishman (Belfast). "George Best (22 May 1946 u 
25 November 2005) was a Northern Irish professional footballer who 
played as a winger for Manchester United and the Northern Ireland 
national team. In 1968 he won the European Cup with United, and was 
named the European Footballer of the Year and FWA Footballer of the 
Year. He is described by the national team's governing body, the Irish 
Football Association, as the "greatest player to ever pull on the green 
shirt of Northern Ireland"." quoted from the WIKI.

He also had one which I am trying to work to fit into a tagline: "I once 
said Gazza's IQ was less than his shirt number and he asked me: "What's 
an IQ?"

NB> ... Chocolate chip cookies: hazardous waist products!

Swiped ... and speaking of birds --

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Elke Sommer's Christmas Stollen
 Categories: Desserts, Breads, Fruits, Nuts
      Yield: 1 Stollen
 
      1 pk Active, dry, or cake yeast
      4 tb Sugar
      1 ts Salt
      4 tb Butter; soft
      4 tb Walnuts; chopped
      1 c  Seedless raisins
  3 1/2 c  All purpose flour; sifted
    3/4 c  Powdered sugar
           Glaced cherries (opt)
      4 tb Water; warm
    3/4 c  Milk; scalded, cooled to
           - lukewarm
      1    Egg
      4 tb Slivered, blanched almonds
      4 tb Glaced lemon peel
      4 tb Glaced orange peel
      1 tb Grated lemon peel
      2 tb Butter; melted
      1 tb Milk
           Sliced blanched almonds
           - (opt)
 
  Make two or three days before serving. In medium bowl,
  dissolve yeast in water. Stir in lukewarm milk, granulated
  sugar, salt, egg, soft butter. Next, stir in slivered
  almonds, chopped walnuts, lemon peel, orange peel, raisins,
  and 1-1/2 cups flour. Mix with spoon until smooth. Mix in
  enough of remaining flour to handle easily. Turn onto
  lightly floured board.
  
  Knead until smooth and elastic, about 5 minutes.
  
  Put in greased bowl; brush top with melted butter & cover
  with towel. Let rise in warm place (80oF-85oF) until
  double, about 1-1/2 hours.
  
  Roll or pat dough into 12" X 8" oval. Spread with 1 tbs
  melted butter. Fold in two lengthwise into crescent.
  Press edges firmly enough to hold together place on a
  greased sheet. Brush top with remaining melted butter.
  Let rise until double, 35-45 minutes.
  
  Heat oven to 375oF. When loaf has doubled, bake 30-35
  minutes or until golden brown and done.
  
  Frost, while still warm, with confectioner's sugar and
  [1 tb] milk, beaten together until creamy. Let frosting
  drip down sides of loaf. Decorate with glaced cherries
  and sliced almonds, if desired.
  
  Store in tightly covered container.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

X CMPQwk 1.42 16554 X
... I used to go missing a lot - Miss Canada, Miss United Kingdom



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