On 06-22-19 22:42, Ruth Haffly <=-
spoke to Nancy Backus about bento box was: 688 ta <=-

Steve is lactose intolerant; I gave up drinking milk some years ago so
we don't keep the regular stuff on hand. He'll have almond milk on his cereal and I use the dry in baking. I'll mix some of the regular up in small amounts, as needed, for cooking also.

We buy the Lactaid milk, not so much that we are lactose intolerant but
rather that we drink so little milk. I have milk in my coffee, and Gail
uses it in a few cooking recipes. The main reason we buy it is because
it has a long shelf life.

This does not have a carb rating, but would suspect it to be not too
high. Of course, sub flour or any other thickening agent for the
cornflour.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Yemista me Lahano (Stuffed Cabbage Leaves)
Categories: Greek, Main dish
Yield: 6 servings

1 lg Onion; finely chopped
1 tb Olive oil
1 kg Ground beef or lamb
1/3 c Short grain rice
1 Tomato; peeled and chopped
2 tb Chopped parsley
1 ts Chopped dill or mint
1/8 ts Ground cinnamon
Freshly ground black pepper
24 Cabbage leaves
Salted water
1 tb Butter
2 c Hot stock or water
Salt
1 tb Cornflour
2 Eggs; separated
1 Lemon (juice only)
Chopped dill or parsley

Serves: 6
Cooking time: 1 1/2 hours

Gently fry onion in oil until soft. Mix into meat with rice, tomato,
herbs and cinnamon, seasoning to taste with salt and pepper. Divide
into 24 portions.

Blanch cabbage leaves in boiling, salted water for 5 minutes until
softened. Drain and cut out thick centre of larger leaves (very large
leaves may be cut in half). Place one portion of stuffing on base of
leaf, turn up base, fold in sides and wrap firmly into a neat roll.
Repeat with remaining ingredients.

Place rolls close together, seam sides down, in a deep pan lined with
trimmings from cabbage leaves. Add stock or water, butter, salt and
pepper to taste. Invert a heavy plate on top of rolls and cover pan
tightly. Simmer gently for 1 1/2 hours.

When cooked, drain off stock carefully into a small saucepan. Reduce
to 1 1 1/2 cups over heat and thicken with cornflour mixed to a paste
with a little cold water. Let it boil 1 minute.

Beat egg whites in a bowl until stiff, add yolks and beat thoroughly.
Gradually beat in lemon juice, then boiling stock. Return sauce to
small pan, place over low heat and stir constantly until egg is
cooked - do not boil.

Arrange rolls on a heated serving dish and spoon some of the sauce
over them. Garnish with chopped dill or parsley and serve remaining
sauce separately. Serve with mashed potatoes.

Note: Grape vine leaves may be used instead of cabbage - about 40
will be required since they take less filling.

From: "The Complete Middle East Cookbook" by Tess
Mallos.
ISBN: 1 86302 069 1

Typed for you by Karen Mintzias
...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
(1:102/125)

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:51:11, 24 Jun 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

Steve is lactose intolerant; I gave up drinking milk some years ago so
we don't keep the regular stuff on hand. He'll have almond milk on his cereal and I use the dry in baking. I'll mix some of the regular up in small amounts, as needed, for cooking also.

We buy the Lactaid milk, not so much that we are lactose intolerant
but rather that we drink so little milk. I have milk in my coffee,
and Gail uses it in a few cooking recipes. The main reason we buy it
is because it has a long shelf life.

Even so, it would probably expire before we could use it up. (G) Steve
eats more cereal than I do, but even so, a quart may last a week or
more.

This does not have a carb rating, but would suspect it to be not too
high. Of course, sub flour or any other thickening agent for the cornflour.

Corn starch doesn't seem to bother him so this would be ok as writen.
Other than that, the rice is the highest carb item and spread over as
many leaves as the recipe calls for, the carb hit isn't that much of a
concern. It's almost supper time--this is making me hungry just reading
it. (G)

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


... Multitask: make twice the mistakes in 1/2 the time.

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

On 06-25-19 16:30, Ruth Haffly <=-
spoke to Dale Shipp about Lactaid milk <=-

Steve is lactose intolerant; I gave up drinking milk some years ago so
we don't keep the regular stuff on hand. He'll have almond milk on his cereal and I use the dry in baking. I'll mix some of the regular up in small amounts, as needed, for cooking also.

We buy the Lactaid milk, not so much that we are lactose intolerant
but rather that we drink so little milk. I have milk in my coffee,
and Gail uses it in a few cooking recipes. The main reason we buy it
is because it has a long shelf life.

Even so, it would probably expire before we could use it up. (G) Steve eats more cereal than I do, but even so, a quart may last a week or
more.

I think that the shelf like is measured in multiple weeks or months.
Check the bottle next time you are in a store.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Burritos
Categories: Tex mex, Easy, D/g, Mexican
Yield: 6 Servings

1 lb Extra Lean Ground Beef
1 lb Can Refried beans
1/4 c Taco seasoning*
1/2 c Water - divided
6 lg Flour tortillas

MMMMM---------------------GARNISH- OPTIONAL--------------------------
Sour Cream
Diced raw onion
Diced tomato
Salsa
Grated cheddar cheese

NOTE: *Taco seasoning mix is from large bottle of mix put out by
McCormick Spice Company. I am guessing it is the same mix as the
little individual foil packages you get at the grocery store.

Brown ground beef in skillet, drain off any fat. Add the spice mix
and most of the water, combine well, simmer for five minutes. The
spice mixture will thicken as it heats, if too thick add remainder of
the water. Stir in the refried beans mix well and heat through.

Warm tortillas by placing them in the microwave between damp paper
towels and heat on high for 30 to 45 seconds. (depending on how many
tortillas you are heating at one time)

Divide meat mixture and place meat mixture down middle of tortilla,
add garnishes, fold up tortilla and serve.

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:06:02, 27 Jun 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

We buy the Lactaid milk, not so much that we are lactose intolerant
but rather that we drink so little milk. I have milk in my coffee,
and Gail uses it in a few cooking recipes. The main reason we buy it
is because it has a long shelf life.

Even so, it would probably expire before we could use it up. (G) Steve eats more cereal than I do, but even so, a quart may last a week or
more.

I think that the shelf like is measured in multiple weeks or months.
Check the bottle next time you are in a store.

OK, I'll do that. We usually have the Lactaid (or store brand) tablets
on hand so would generally grab one of those if there was a lot of milk
in something.

NOTE: *Taco seasoning mix is from large bottle of mix put out by
McCormick Spice Company. I am guessing it is the same mix as the
little individual foil packages you get at the grocery store.

Or make up your own, using spices from your shelf. Might need to add
something like a bit of corn starch if thickening is needed.

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


... There cannot be a crisis today; my schedule is already full.

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

On 06-27-19 14:52, Ruth Haffly <=-
spoke to Dale Shipp about Lactaid milk <=-

Even so, it would probably expire before we could use it up. (G) Steve eats more cereal than I do, but even so, a quart may last a week or
more.

I think that the shelf like is measured in multiple weeks or months.
Check the bottle next time you are in a store.

OK, I'll do that. We usually have the Lactaid (or store brand) tablets
on hand so would generally grab one of those if there was a lot of
milk in something.

Since we last talked on this, I took a look at the container of lactaid
milk in our frig. It is at least two weeks old, and is probably 3/4
gone. The sell by date is August 16, 2019, i.e. another six weeks plus
from now. Of course, once it is opened it will probably go off sooner
than that -- but even so, a month is not out of the question.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chili Pasta Bake (8 Points) TESTED
Categories: Crockpot, Tested
Yield: 7 servings

1 1/2 lb Lean ground beef
1 c Chopped onion
28 oz Canned tomatoes with juice,
-mashed
2 ts Chili powder
1/2 ts Dried whole oregano
7 1/2 oz Tomato juice (I used V8)
1 ts Salt
1/4 ts Pepper
1 1/4 c Uncooked elbow macaroni
1 c Grated Monterey Jack (or med
-Cheddar) cheese

Scramble-fry ground beef in nonstick frying pan until browned. Drain
well. Transfer to 3 1/2 qt. slow cooker. Add nest 8 ingredients.
Stir. Cover.

NOTE: My crockpot overcooked the macaroni LOW at 2 hours - probably
would have been just right at 1 1/2 hours on LOW

Cook on low for 5-7 hrs. or on HIGH for 2 1/2-3 1/2 hrs. Sprinkle
cheese over top. Cook on HIGH for 10-15 min. until cheese is melted.

Good flavor - I will make it again.

Per serving: 329 cal , 14 g fat, 904 mg sod, 28g prot, 25 g carb
Points: 8 Converted to MM format by Dale and Gail Shipp, Columbia Md.

MMMMM




... Shipwrecked on Hesperus in Columbia, Maryland. 03:02:51, 29 Jun 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

I think that the shelf like is measured in multiple weeks or months.
Check the bottle next time you are in a store.

OK, I'll do that. We usually have the Lactaid (or store brand) tablets
on hand so would generally grab one of those if there was a lot of
milk in something.

Since we last talked on this, I took a look at the container of
lactaid milk in our frig. It is at least two weeks old, and is
probably 3/4
gone. The sell by date is August 16, 2019, i.e. another six weeks
plus from now. Of course, once it is opened it will probably go off sooner
than that -- but even so, a month is not out of the question.

A good long shelf life but we'll probably stick with what we've got for
now. It's easy, if I just need a cup (or less) of milk to mix up a bit
of the powdered. If I need a quart or more, I'll buy fresh milk, knowing
that it will be used mostly for the one thing, the rest used up quickly
in something else.

Title: Chili Pasta Bake (8 Points) TESTED
Categories: Crockpot, Tested
Yield: 7 servings

Looks like one that could be adapted (maybe using a couple of crock
pots) for our Life Group meals--once the weather cools off. We will be
cooking again in mid July and have pretty much settled on taco salad as
it will still be quite hot at that time.

---
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)

Quoting Dale Shipp to Ruth Haffly <=-

it would probably expire before we could use it up.

lactaid milk / a month is not out of the question.

As well as 1, 2 and 4 litre cartons and jugs, milk is sold here in
250 ml (about 1 cup) and 500 ml (approx 1 pint) single serve sizes.
Are those sizes not available in your supermarkets?

We can go through 4 litres of milk and 1 litre of light cream at a
time (just barely). The large sizes are so much more economical than
the smaller ones. Quite often the last bit will be a bit sour but
that's fine in pancakes and biscuits so it's not wasted.

As a matter of fact we just had buckwheat pancakes for brunch made
with sour milk, soured cream and baking soda for leavening rather
than baking powder. They were quite good.

Note to Ruth: Along similar lines, we drain the whey off of yogurt
and cultured sour cream to add to the liquids when making bread. The
yeast love the extra acidity; a tablespoon for every four cups of
flour is sufficient. The whey is loaded with lactic acid but I don't
think it has a lot of lactose sugar in it.

Sour milk can be used in meat marinades too. It reduces gaminess and
tenderizes at the same time.

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

Title: Lithuanian Roast Leg of Lamb
Categories: Lithuanian, Lamb
Yield: 4 servings

1 kg (2 lbs) leg of lamb
1 Carrot, cut finely
1 Onion, cut finely
1 Parsnip, cut finely
6 Garlic cloves
3 Cut in half
3 Minced
Seasonings, bay leaves, salt
And pepper
1 l (4 cups) sour milk or
Buttermilk
30 g (2 tb) fat

Soak meat in sour milk or buttermilk for 4 hours. Blot dry, rub with
minced garlic, poke 6 small holes in meat and insert the remaining
garlic halves into the meat. Place seasoned meat into greased baking
pan, sprinkle meat with pepper and powdered bay leaves, add aromatic
vegetables and bake in preheated oven at 350F/180C, basting with pan
juices. Bake for about 1 hour. Serve hot with potatoes and dill
pickles.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM

Cheers

Jim

... Things are seldom what they seem; skim milk masquerades as cream

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 06-30-19 15:34, Jim Weller <=-
spoke to Dale Shipp about Lactaid milk <=-

Quoting Dale Shipp to Ruth Haffly <=-

it would probably expire before we could use it up.

lactaid milk / a month is not out of the question.

As well as 1, 2 and 4 litre cartons and jugs, milk is sold here in
250 ml (about 1 cup) and 500 ml (approx 1 pint) single serve sizes.
Are those sizes not available in your supermarkets?

4 litre is just over one gallon, which is the size we buy. The stores
do carry quarts, pints, and half pints -- but the per unit price is increasingly greater for each.

We can go through 4 litres of milk and 1 litre of light cream at a
time (just barely). The large sizes are so much more economical than
the smaller ones.

We only buy cream when we need it for some special recipe. The lactaid
milk is only used in my coffee, which I do not even have every day.
Hence that gallon container might last for a month. I believe it has a
sell by date of two months -- not that it means it will last that long
once opened.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Ortega Fiesta Bake
Categories: Beef, Main dish, Mexican, Casseroles
Yield: 6 servings

1 lb Ground beef
1 c Chopped onion
3/4 c Ortega Garden Style Salsa
1 pk Ortega Taco Seasoning Mix
1/4 c Water
1 c Whole kernel corn
1/2 c Sliced ripe olives --
-drained
1 pk Corn muffin mix
1 c Shredded cheddar cheese
1/2 c Ortega Diced Green Chiles

In medium skillet, cook ground beef and onion over medium-high heat
until beef is no longer pink; drain. Stir in salsa, taco seasoning
mix and water; bring to a boil. Reduce heat to low; cook for 5 to 6
minutes or until mixture is thickened. Stir in corn and olives.
Spoon into ungreased 8 inch square baking dish. Prepare batter for
corn muffin mix according to package directions. Stir in cheese and
chiles until smooth; spread over meat mixture. Bake, uncovered, in
preheated 350 degree oven for 30 to 35 minutes or until crust is
golden brown. Top with additional salsa, if desired.

Recipe By : Ortega

From Internet mailing list, brand-name-recipes@frontiernet.net

From: Meg Antczak <meginny@frontiernet.Date: Mon, 31 May 1999 18:39:07
~0400

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:56:16, 01 Jul 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

DALE SHIPP wrote to JIM WELLER <=-

As well as 1, 2 and 4 litre cartons and jugs, milk is sold here in
250 ml (about 1 cup) and 500 ml (approx 1 pint) single serve sizes.
Are those sizes not available in your supermarkets?

4 litre is just over one gallon, which is the size we buy. The stores
do carry quarts, pints, and half pints -- but the per unit price is increasingly greater for each.

We can go through 4 litres of milk and 1 litre of light cream at a
time (just barely). The large sizes are so much more economical than
the smaller ones.

We only buy cream when we need it for some special recipe. The lactaid milk is only used in my coffee, which I do not even have every day.
Hence that gallon container might last for a month. I believe it has a sell by date of two months -- not that it means it will last that long once opened.

I've been sort-of following along with this thread before jumping in.

Is "ultra-pasteurised" dairy available to you? I only use milk/cream
as an ingredient in cooking, not as a coffee additive nor to quaff. I
found the ultra-pasteurised half & half and heavy (whipping) cream at
my GFS restaurant supply store. The half & half is available in pints,
quarts, half gallons and full gallons.

I use a fair amount of the lighter product in mashed tatties and in
cream soups/chowders. but not so much that I could get by with the regular
half & half before it spoiled. I recently found a partial container of
UP half & half that had gotten shoved behind my house-mate's Hawaiian
Punch supply .... for at least six months. I opened it very cautiously, expecting the gag-a-maggot stench of rotted milk. Surprise. But, it had "set-up" and was like jiggly white Jell-O.

I didn't try to cook with it as I didn't have a project going at the
time. I gave it to my brother and S-I-L for their two cats Fraidy and
Houdini. Report said that they enjoyed it.

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

Title: Clam Chowder w/Bacon & Green Chilies
Categories: Soups, Seafood, Pork, Dairy, Chilies
Yield: 8 Servings

8 sl Thick-cut bacon
1 md Onion; minced
3 Celery ribs; chopped
4 md Potatoes; diced in bite
- size pieces
2 qt Chicken broth
8 oz Diced green chilies
1 tb Homemade taco seasoning;
- below
1 tb Ground cumin
Salt
3/4 c Butter
3/4 c Sprouted flour or regular
1 qt Cream
13 oz (2 cans) minced clams, or
- similar amount of fresh
- clams
8 oz Sour cream
6 oz Grated cheddar cheese; (opt)
1 bn Chopped cilantro or sliced
- green onions; (opt)

MMMMM----------------DIRTY DAVE'S TACO SEASONING---------------------
6 ts Mexene chilli spice mix
5 ts Paprika
4 1/2 ts Ground cumin
1 tb Onion granules
1 tb Garlic granules
1/4 ts Cayenne; more to taste

Mix well in a bowl.

Makes about 1/2 a cup of mix.

Keep unused portion in a sealed container in the ice box
to keep the herbs/spices fresh.

2 heaping tablespoons equal a packet.

Begin by frying up your bacon in a medium cast-iron
skillet. Rather than crumbling hot bacon after it's
cooked, I prefer to just cut my raw bacon with kitchen
shears and allow it to fry into already-crumbled bits. To
your fried bacon bits, add the onion and celery and allow
to cook until the veggies turn translucent.

Meanwhile, bring chicken broth to boil in a 6 quart soup
pot and add diced potatoes, green chilies, taco seasoning,
cumin, and salt. Allow potatoes to cook in the boiling
broth.

About 10 minutes before broth and aromatic veggies are
ready, begin making your roux in a small sauce pan. Melt
butter over medium heat; then add flour, stirring
constantly to create a pasty roux. To the hot roux, add
cold cream. (REMEMBER: HOT roux + COLD cream = NO LUMPS!)
Continue stirring over medium heat until it thickens into
a nice, creamy gravy.

Transfer bacon and aromatic veggies into your large soup
pot. Add thickened gravy to the large soup pot. Stir until
evenly mixed. Remove from heat. Add clams and sour cream
and stir until evenly mixed.

Serve up your extra tasty clam chowder in bowls, topped
with grated cheese and cilantro or sliced green onions.

From: http://www.foodrenegade.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Never be limited by other people's limited imaginations." -- Mac Jemison


--- EzyQwk V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Quoting Dale Shipp to Jim Weller <=-

one gallon, which is the size we buy.

I misunderstood. For some reason I thought you bought milk in single
quarts and used so little that it might go sour.

We only buy cream when we need it for some special recipe.

Roslind insists on real cream daily without fail for her coffee. We
buy it in the one litre sized carton. We compare both the prices and
the "use by" date and buy 18% rather than 10% as long is it's less
than twice as expensive. We dilute the 18% with 2% milk to make our
own half and half and I like a 6% blend for cereal, cream soups
(thickened with a blond roux) and chowder. If any one of the above
go sour then it's pancake day at our house. We occasionally make our
own yogurt too.

Every time I search the Lithuanian recipe collection for cream, I
get sour cream! They must love the stuff there.

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

Title: Lithuanian Baked Pork in Mushroom Sauce
Categories: Lithuanian, Pork, Mushroom, Sauces, Dairy
Yield: 4 servings

1 kg (2 lbs) pork, any cut
Juice of 1 lemon
Powdered bay leaves
Salt and pepper to taste
100 g (6 tb) fat, vegetable oil or
Butter
SAUCE
100 g (3 oz) dried mushrooms
2 Onions, finely chopped
1 c Mushroom cooking juice
2 tb Sour cream
1 tb Flour
20 g (4 tb) butter

Rub meat with lemon juice and sprinkle with salt, pepper and bay
leaf powder. Pour fat into baking dish, place meat, cover and bake
in preheated oven at 350F/180C, basting several times with pan
juices.

To make sauce cook mushrooms. Julienne cooked mushrooms, fry
mushrooms with onions in butter, add flour, mushroom cooking juice,
sour cream, salt and pepper. Mix well and put on low heat until
sauce thickens.

Cut baked meat into serving portions, cover with mushroom sauce and
serve with cooked potatoes and dill pickles.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM

Cheers

Jim


... When you buy a bigger bed you will have more bed room, less bedroom.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Dave Drum to Dale Shipp <=-

"ultra-pasteurised" dairy

The similar UHT (Ultra High Temperature) milk has an unrefrigerated
shelf life of 6 to 9 months and then an additional 10 days or more, refrigerated, once opened.

It is very popular in the high arctic as it can be shipped
relatively easily in bulk, in the summer, by barge.

I don't like it's cooked taste but it's better than paying $10 per
gallon for regular milk brought in by air. It would cost $20 if it
wasn't for a federal food by mail subsidy program in place.

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

Title: Lithuanian Holiday Yeast Cake
Categories: Lithuanian, Cakes, Holiday
Yield: 16 servings

1 kg (2 lbs) flour
1/2 c Milk
4 ts Fresh yeast
2 ts Salt
4 tb Sugar
6 tb Butter
3 Eggs
1 ts Vanilla extract

Dissolve yeast in sweetened, warm milk, sift in half of the flour,
mix well. Sprinkle top of batter with flour and let rest in warm
spot for 2-3 hours, until batter has doubled. Add remaining flour,
salt and egg yolks beaten with sugar and vanilla. Mix well. Beat egg
whites and fold into dough. Add melted butter and knead dough until
it is no longer sticky. Cover and set in warm spot for another
rising. Place dough into a round, greased baking pan, let rise one
more time. Brush top with egg wash and bake in preheated oven at
375F/190C, for about 1 hour.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM

Cheers

Jim


... Sure, it has chemicals in it but so do medicines and stuff.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 07-01-19 05:41, Dave Drum <=-
spoke to Dale Shipp about Lactaid milk <=-

I've been sort-of following along with this thread before jumping in.

Is "ultra-pasteurised" dairy available to you? I only use milk/cream
as an ingredient in cooking, not as a coffee additive nor to quaff. I found the ultra-pasteurised half & half and heavy (whipping) cream at
my GFS restaurant supply store. The half & half is available in pints, quarts, half gallons and full gallons.

I believe it is available, but I have not tried it nor have I compared
its shelf life sell by date with the Lactaid brand. Next time I'm in a
store that carries both, I'll take a look -- if I remember.

We have also seen fat-free half & half for sale. Talk about oxymorons.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Taco Casserole
Categories: Baked, Casserole, Central ame, Main course, Meat
Yield: 4 servings

-
1 lb Ground beef
2 c Grated cheddar cheese
2 c Crumbled tortilla chips
1 1/4 oz (1 package) Taco Seasoning
1 md Onion -- chopped
1 tb Chili powder
8 oz (1 can) tomato sauce
2 c Water

MMMMM----------------------SERVING TOPPINGS---------------------------
-Sour cream
-Shredded lettuce
-Sliced tomatoes

Preheat oven to 350XF. In a large skillet, brown beef and onions;
drain fat. Add taco seasoning, chili powder, tomato sauce, and water.
Simmer for 10 minutes. Gently fold in corn chips and most of cheese.
Put into casserole dish. Sprinkle remaining cheese on top.

Bake for 30 minutes. Serve with sour cream, lettuce, and sliced
tomatoes.

NOTES : Baked casserole of ground beef, Mexican spices, tortilla
chips, tomatoes and cheese; served with taco garnishes.

Recipe By : Jacki Barineau

From: George Elting Date: 10-02-00
Home Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:31:55, 02 Jul 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

On 07-01-19 17:22, Jim Weller <=-
spoke to Dale Shipp about Lactaid milk <=-

Quoting Dale Shipp to Jim Weller <=-

one gallon, which is the size we buy.

I misunderstood. For some reason I thought you bought milk in single quarts and used so little that it might go sour.

That would be true if we bought regular milk. I think that even a quart
of regular milk would go sour before I finished it.

And now for another sort of cream:-}}

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Beefy Jalapeno Cornbread
Categories: Bread, Sthrn/livng
Yield: 10 servings

1 c Yellow cornmeal
1 c Milk
2 Eggs; beaten
3/4 ts Salt
1/2 ts Soda
1/2 c Bacon drippings or salad oil
1 cn Cream-style corn; 17 oz
1 lb Ground beef
1 lb Cheddar cheese; shredded
1 Onion; chopped
4 Jalapeno pepper; chopped

Combine cornmeal, milk, eggs, salt, soda, bacon drippings, and corn
in a mixing bowl; blend well, and set aside. Saute ground beef until
lighlty browned; drain thoroughly, and set aside.

Pour half of cornmeal batter into a greased 13x9x2inch pan; sprinkle
with cheese. Crumble beef over cheese, and sprinkle with onion and
peppers. Pour remaining cornmeal batter over top. Bake at 350
degrees fro 50 minutes.

SOURCE: Southern Living Magazine, September, 1977.
Typed for you by Nancy Coleman.

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... Shipwrecked on Hesperus in Columbia, Maryland. 01:34:53, 02 Jul 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

JIM WELLER wrote to DAVE DRUM <=-

"ultra-pasteurised" dairy

The similar UHT (Ultra High Temperature) milk has an unrefrigerated
shelf life of 6 to 9 months and then an additional 10 days or more, refrigerated, once opened.

A quick look at my Bing search engine reveals that UHT and Ultra
Pasteurised are the same animal.

"Ultra pasteurization requires the milk to be processed by heating the
milk at 138°C/280°F for at least two seconds. The ultra pasteurization
is also called UHT, (ultra high temperature), if the milk filling
system is completely aseptic."

www.fermented-foods.com/content/raw-milk-vs-pasteurized-vs-uht-milk-debate

I can attest to 60 days in the ice box without undesirable results.

It is very popular in the high arctic as it can be shipped
relatively easily in bulk, in the summer, by barge.

I can well imagine. Bv)=

I don't like it's cooked taste but it's better than paying $10 per
gallon for regular milk brought in by air. It would cost $20 if it
wasn't for a federal food by mail subsidy program in place.

Since I use it as an ingredient in cooking that part wouldn't bother me
a bit. My housemate will use some in his morning coffee if he's out of
his nasty powdered "creamer" junk.

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

Title: Jansson's Frestelse (Temptation)
Categories: Potatoes, Seafood, Dairy, Casseroles
Yield: 4 Servings

6 md Potatoes; peeled, in 2"x1/4"
- strips
2 tb Butter
2 md Onions; thin sliced
3 1/2 oz Can Swedish anchovy filets *
ds Pepper
2 tb Bread crumbs
3 tb Butter
3/4 c Cream or half & half

* King Oscar brand packed in olive oil (2 X 2 oz tins)
~ UDD

Set oven @ 400°F/205°C.

Keep potato strips in cold water to prevent
discoloration. Melt 2 tbsp butter in skillet and
add onions; cook until soft but not brown, about 5
minutes.

Pat potatoes dry. Arrange layers of potato, onion and
anchovies in a greased 1 1/2 to 2 quart baking dish.
Begin and end with potatoes.

Dot casserole with butter and sprinkle with pepper and
bread crumbs. Pour cream around the casserole. Bake in
the center of the oven until the potatoes are tender
and most of the liquid is absorbed, about 45-60
minutes.

Serves 4-6.

Origin: Cookbook Digest, Nov/Dec 1991

Shared by: Sharon Stevens

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM


... "There's always some further action to take." -- Pierre Boulle
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Dale Shipp wrote to Dave Drum <=-

I've been sort-of following along with this thread before jumping in.

Is "ultra-pasteurised" dairy available to you? I only use milk/cream
as an ingredient in cooking, not as a coffee additive nor to quaff. I found the ultra-pasteurised half & half and heavy (whipping) cream at
my GFS restaurant supply store. The half & half is available in pints, quarts, half gallons and full gallons.

I believe it is available, but I have not tried it nor have I compared
its shelf life sell by date with the Lactaid brand. Next time I'm in a store that carries both, I'll take a look -- if I remember.

And I'll have to look for the no-lactose milk. I see in this week's
Hy-Vee on-line advert that they carry it in a range of sizes and fat percentages .... but no half & half or whipping cream.

We have also seen fat-free half & half for sale. Talk about oxymorons.

That and fat-free sour cream .... yeah, right. (see tag line - it's not
random this time)

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

Title: Chicken Ole'
Categories: Poultry, Dairy, Citrus, Salsa
Yield: 3 servings

1/2 c Chunky salsa; pick your heat
1/4 c Dijon mustard
2 tb Fresh lime juice
3 Boned, skinned chicken
- breast halves
2 tb Butter
Fresh chopped parsley; garnish
Low fat sour cream; to serve *

Combine salsa, mustard and lime in large container.

Add chicken, turning to coat.

Cover; marinate in refrigerator for at least 30 mins.

Melt butter in large skillet over medium heat until
foamy.

Remove chicken from marinade; reserve marinade.

Add chicken to skillet; cook about 10 minutes or
until brown on both sides.

Add marinade; cook about 5 minutes or until chicken
is tender and marinade glazes chicken.

Remove chicken to serving platter.

Boil marinade over high heat for 1 minute; pour over
chicken.

Garnish with parsley.

Serve with Sour Cream.

* what's the point here? Use real full-fat full-flavour
dairy sour cream. - UDD

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

Uncle Dirty Dave's Archives

MMMMM

... Fat free cheese is like meat-free beef.
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Quoting Jim Weller to Dave Drum <=-

The similar UHT (Ultra High Temperature) milk has an unrefrigerated

I have a gallon of whole milk in the fridge, I've been known to use 1 a week but normally they last about 2. I have a quart of half n' half in the fridge, I go through one a week. I'm not a cook, but...I have .5l of Black Box Chardonnay in the fridge, for cooking. I have 3l of Black Box Pinot Noir in the fridge, for cooking. I have 750ml bottle of Sauvignon Blanc in the fridge cooling, not for cooking. I have a teeny bit in the bottom of a 750ml bottom of Sherry in the cupboard, for cooking, I'll toss that and find a small bottle (if possible) to replace it. Gonna toss a chunk of leg o' steer in the crockpot and pour in some of the Pinot Noir later this morning.

Now you got me going on the UHT, I'll check it out (I have to go to the library
which is across the street from Freddies) since it might work well down at the lake. Normally I haul milk to/fro. FWIW I recall one of the Aussies carrying on about it years ago, and I saw it in the stores in New Caledonia and Fiji.

___ Blue Wave/DOS v2.30 [NR]

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)