Text 18384, 85 rader
Skriven 2014-10-22 22:46:28 av Stephen Haffly (1:396/45.27)
  Kommentar till text 18346 av Dale Shipp (1:261/1466.0)
Ärende: Firewood
================
Hi Dale,

On (21 Oct 14) Dale Shipp wrote to Jim Weller...

 DS> Not only that, but dealing with cords of wood can produce a lot of
 DS> body heat.  We have a wood burning stove in our basement, but it has
 DS> not been used for at least a decade.  I shudder to think what the
 DS> chimney my look like now.  It did do a very good job of heating, but
 DS> our winters have
 DS> not been as severe as they used to be, so we just stopped messing with
 DS> it.

I second that! Going out and cutting wood, loading it into the little
trailer and hauling it home, then unloading it and stacking it followed
by splitting (if not done before stacking), then hauling some in the
house when needed all provided preliminary heat. Afterward, there was
the emptying out of the ashes and disposing of them. Sill, there are
times I miss our old wood stove.

The natural gas fireplace will be much easier. Make sure the pilot light
is lit and turn it on and adjust the flame. Turn off when done.

In any case, you probably ought to get a chimney sweep to check out your
chimney so that you will be sure it is ready if and when you should need
or want to fire up the old stove.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Campfire Meatballs
 Categories: Main dish, Meats
      Yield: 4 Servings

      1 lb Ground beef
    1/4 c  Dry bread crumbs
      1    Egg; slightly beaten
    3/4 ts Garlic salt
    1/4 ts Pepper
           Heavy aluminum foil
      2 md Zucchini; halved,
           -- then sliced crosswise
           -- into 1/2 inch slices.
      2 c  Prepared spaghetti sauce
           Grated Parmesan cheese
           Garlic bread sticks
           -- (optional)

  1. In medium bowl, combine ground beef, bread crumbs, egg, 1/4 cup
  water, garlic salt and pepper, mixing lightly but thoroughly. Shape
  into 24 (approx 1-1/4 inch) meatballs.

  2. Cut four 18x12 inch long sheets heavy duty aluminum foil. Place
  equal amounts of meatballs and zucchini in center of each; top each
  with 1/3 cup spaghetti sauce. Bring shorter edges of foil together
  over the center; fold down loosely to seal, allowing room for heat
  expansion and circulation. Fold in open ends to seal.

  3. Place packets on grid over medium ash-covered coals, Grill,
  uncovered, 16 to 18 minutes or until meatball centers are no longer
  pink and zucchini is tender, truning packets over once.

  4. To serve, carefully unfold ends and tops of packets; sprinkle
  cheese over meatballs. Serve with garlic bread sticks, dipping into
  sauce, if desired.

  Cooks tip: To check the temperature of the coals, cautiously hold
  your hand palm side down, at cooking height (just above the grid).
  Count the number of seconds you can hold your hand in that position
  before the heat is uncomfortable and you have to pull it away; 4
  seconds for medium coals.

  * COOKFDN brings you this recipe with permission from: * Texas Beef
  Council -- http://www.txbeef.org

MMMMM


Regards,

Stephen
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... Proverbs 3:13 | Happy is the man that findeth wisdom,...

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