On 10-16-18 20:17, Nancy Backus <=-
spoke to Dale Shipp about Re: trading stamps <=-

Problem is that I have not had any method of erasing them (much less a secure erase) for years, nor do I have any sort of bulk eraser. I'm
not certain that frig magnets would do the trick well enough.

No, probably even the strongest fridge magnets wouldn't do a good
enough job on them... Maybe some trip (yours or mine, to here or there)
we can connect you with Richard's bulk eraser, for a borrow.... :)

That could help -- I might well need several hours with it given the
number of them I have floating around. I'm in no particular hurry
though.


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

Title: French-Style Cream Of Broccoli Soup With Rosemary
Categories: Soups, Vegetarian, Broccoli
Yield: 4 servings

1 ts Butter -or- Canola Oil
1 c Dry White Wine
1/2 lg Yellow Onion, thinly
-sliced
4 Stalks Broccoli, cup oarsely
-chopped
1/2 c Celery Stalks and Leaves,
-chopped
1 lg Red Potato, peeled and
-cubed
2 c Skim Milk
1 c Vegetable Stock
1/2 c Rolled Oats
1/2 ts Dried Rosemary -or-
1/4 ts Ground Rosemary
1 tb Fresh Dillweed, cup hopped
-or-
1 ts Dried Dillweed
1 ts Salt, or to taste

In a large, heavy soup pot, heat butter or oil and wine to bubbling.
Add onion and cook 5 minutes over medium-high heat, stirring
frequently to prevent browning. Add broccoli, celery and potato.
Saute 5 more minutes, stirring frequently. Add milk, stock and oats.
Lower heat and simmer 15 to 20 minutes, or until potato is cooked.
Let cool slightly, then transfer in batches to blender or
food processor; puree. Return pureed soup to pot and add rosemary,
dillweed and salt. Heat through, taste for seasoning, and adjust if
necessary.

Serves 6 to 8
From the files of Earl Shelsby

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:07:55, 17 Oct 2018
___ Blue Wave/DOS v2.30

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

Quoting Dale Shipp to Nancy Backus on 10-17-18 03:01 <=-

Problem is that I have not had any method of erasing them (much less a
secure erase) for years, nor do I have any sort of bulk eraser. I'm
not certain that frig magnets would do the trick well enough.

No, probably even the strongest fridge magnets wouldn't do a good
enough job on them... Maybe some trip (yours or mine, to here or there)
we can connect you with Richard's bulk eraser, for a borrow.... :)

That could help -- I might well need several hours with it given the number of them I have floating around. I'm in no particular hurry
though.

I double checked with Richard, and he's ok with my taking it down to MD
some trip for you to use it... nothing planned at the moment, but I'll
try to remember about it when/should the time come.. :)

ttyl neb

... Are cranberries healthy? I've never heard one complain.

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

Hi Dale,

On 10-16-18 20:17, Nancy Backus <=-
spoke to Dale Shipp about Re: trading stamps <=-

Problem is that I have not had any method of erasing them (much less a secure erase) for years, nor do I have any sort of bulk eraser. I'm
not certain that frig magnets would do the trick well enough.

No, probably even the strongest fridge magnets wouldn't do a good
enough job on them... Maybe some trip (yours or mine, to here or there)
we can connect you with Richard's bulk eraser, for a borrow.... :)

That could help -- I might well need several hours with it given the number of them I have floating around. I'm in no particular hurry
though.

Don't know but Steve might have his degaussing (electric) device around
yet. Have to ask him but if he does, I'm sure he'd be happy to let you
use it.

Title: French-Style Cream Of Broccoli Soup With Rosemary
Categories: Soups, Vegetarian, Broccoli
Yield: 4 servings

I tried making a cream of broccoli soup a few years ago. Don't know if
it was that particular recipe or what, but I was disappointed with it;
just didn't meet my taste expectations.


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


... I'm clinging to sanity by a thread. Hand me those scissors.

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

On 10-20-18 18:31, Ruth Haffly <=-
spoke to Dale Shipp about Magnet <=-

Don't know but Steve might have his degaussing (electric) device
around yet. Have to ask him but if he does, I'm sure he'd be happy to
let you use it.

Dave Drum has sent me one, so no need for you or Steve to worry about
it. But thanks.

Here is another try at a broccoli soup for you.

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

Title: Broccoli Cheese Soup
Categories: Soup, Broccoli, Cheese
Yield: 1 Servings

3 tb Margarine
1/2 c Celery, finely diced
1/2 c Onion, diced
1/4 c Carrots, finely diced
2 tb Fresh parsley, minced
1/4 c PLUS
2 tb Flour
3 c Chicken broth
2 c Milk
1/3 c Half and half
1/2 lb KRAFT Velveeta cheese
, cut into small cubes
1/2 lb Sharp Cheddar cheese
, shredded
1/2 ts Worcestershire sauce
10 oz Frozen chopped broccoli
, thawed and squeezed dry
Salt (to taste)

Melt margarine in a 3-quart saucepan. Add celery, onion, carrots and
parsley; saute until vegetables are tender. Stir in flour, cook about
one minute; do not brown the flour. Gradually add chicken broth,
milk, and half and half. Use a wire whip to stir while mixture comes
just to the boiling point. Stir in Velveeta cheese, Cheddar cheese,
Worcestershire sauce, drained broccoli, and salt to taste. Remove
from heat.

Makes 8 cups.

Per 1/8 recipe: 1/2 milk, 1 vegetable, 2 high-fat meat, 2 fat

: 352 calories, 12 gm carbohydrate, 20 gm protein, 25 gm fat,
: 1150 mg sodium, 64 mg cholesterol, 488 mg calcium

Recipe: Chili's Restaurant based in Dallas

From: David Pileggi Date: 05-11
Cooking D

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:05:08, 22 Oct 2018
___ Blue Wave/DOS v2.30

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

On 10-20-18 18:31, Ruth Haffly <=-
spoke to Dale Shipp about Magnet <=-

No, probably even the strongest fridge magnets wouldn't do a good
enough job on them... Maybe some trip (yours or mine, to here or there)
we can connect you with Richard's bulk eraser, for a borrow.... :)

That could help -- I might well need several hours with it given the number of them I have floating around. I'm in no particular hurry
though.

No need to worry about it now. An eraser turned up on my door step
thanks to Dave Drum. All I need now is to take the time to process the
boxes of floppies.


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

Title: Cream Of Potato Soup
Categories: Soup, Potato
Yield: 1 Servings

1/2 lb (2 sticks) butter
1 1/2 Ribs celery, diced fine
1 md Carrot, diced fine
1/2 md Onion, diced fine
1 1/2 c Flour
3 c Water
3 c Milk
Salt (to taste)
Pepper (to taste)
1/2 lb Bacon, cooked and diced
1 lb Potatoes, cooked and diced

In a heavy saucepan or Dutch oven, melt butter, saute celery, carrots,
and onion until tender. With a wire whisk, slowly add flour to make a
roux (it will be very thick). Cook and stir until roux bubbles, but
don't brown. While stirring with a wire whisk, add water to make a
smooth sauce, then add milk, salt, pepper, bacon and potatoes.

Makes 8 cups.

Recipe: Emma Krumbee's in Belle Plain, MN

From: David Pileggi Date: 05-11
Cooking D

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 02:08:35, 22 Oct 2018
___ Blue Wave/DOS v2.30

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

Hi Dale,

Don't know but Steve might have his degaussing (electric) device
around yet. Have to ask him but if he does, I'm sure he'd be happy to
let you use it.

Dave Drum has sent me one, so no need for you or Steve to worry about
it. But thanks.

OK, you've got it covered. A couple of things we noticed about the unit
Steve has--it's loud and it does get quite warm from use. Just to give
you a head's up, don't know if it is normal for them or just the unit
Steve has used.

Here is another try at a broccoli soup for you.

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

Title: Broccoli Cheese Soup
Categories: Soup, Broccoli, Cheese
Yield: 1 Servings

3 tb Margarine
1/2 c Celery, finely diced
1/2 c Onion, diced
1/4 c Carrots, finely diced
2 tb Fresh parsley, minced
1/4 c PLUS
2 tb Flour
3 c Chicken broth
2 c Milk
1/3 c Half and half
1/2 lb KRAFT Velveeta cheese
, cut into small cubes
1/2 lb Sharp Cheddar cheese
, shredded
1/2 ts Worcestershire sauce
10 oz Frozen chopped broccoli
, thawed and squeezed dry
Salt (to taste)

Don't think it's one we'll try--we don't do velveeta. Years ago, before
Steve went into the Army, we were on food stamps for a time. This was
during the government commodities give away era; one day we got a notice
to come pick some stuff up. Since Steve was working, I got a ride from
our neighbor. Got to the site and they were giving out USDA generic
velveeta type cheese in 5 pound blocks. I had to take it, to be eligible
for other give aways (turned out not to have any more). The stuff
couldn't be frozen so it was put into the fridge and used as fast as we
could. When it was used up, we spent the money (or food stamps) for real cheese. From then on, the velveeta stuff was termed "plastic" cheese in
our household. (G) I know it is supposed to melt smoother than real
cheese but still, there's something about the taste............

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


... Is this a Kodak moment or a Maalox moment?

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

Quoting Dale Shipp to Nancy Backus on 10-22-18 02:06 <=-

No, probably even the strongest fridge magnets wouldn't do a good
enough job on them... Maybe some trip (yours or mine, to here or there)
we can connect you with Richard's bulk eraser, for a borrow.... :)

That could help -- I might well need several hours with it given the
number of them I have floating around. I'm in no particular hurry
though.

No need to worry about it now. An eraser turned up on my door step
thanks to Dave Drum. All I need now is to take the time to process
the boxes of floppies.

Ok... I'll take that off my mental tickler list, then... ;)

ttyl neb

... Brains by Tequila, body by the table on the floor

___ 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 10-22-18 13:38, Ruth Haffly <=-
spoke to Dale Shipp about Magnet <=-

Dave Drum has sent me one, so no need for you or Steve to worry about
it. But thanks.

OK, you've got it covered. A couple of things we noticed about the
unit Steve has--it's loud and it does get quite warm from use. Just to give you a head's up, don't know if it is normal for them or just the
unit Steve has used.

The one that Dave had sent to me had an instruction sheet that said
pretty much that. Duty cycle of one minute with a 20 minute rest
period. But I did not notice it getting more than a little warm and so
was able to run it for longer period of time. Of course, the fact that
I was doing this on the deck in 50F temperature might have had something
to do with that.


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

Title: Texas Hash (Slightly Adapted)
Categories: Beef, Hash
Yield: 1 servings

1 lb Ground beef (we also
-sometimes use ground
-turkey)
1 sm Onion, diced
1/2 Sweet green pepper, diced
1 sm Can tomatoes (we like to use
-the Ro-Tel tomatoes and
-green
-chiles here)
1 c (or more, depending on how
-much you want/need to
-stretch it)
-cooked long-grain rice
1/4 ts (we use lots more, plus a
-healthy shot of cumin)
-chili powder
-salt to taste

Cook the meat, onions and sweet pepper in a frying pan until the meat
is browned and the vegetables are tender. Drain off any excess fat.
Add the tomatoes, chili powder, and simmer briefly. Salt to taste.

Mix the meat mixture with the rice, and place in a casserole. Bake at
350 until the mixture is hot and lightly browned.

We also like this topped with grated cheddar or Parmesan cheese (added
just before baking).

This is slightly different from Randy's original recipe (his calls for
cooking raw rice with the tomato/meat mixture -- a technique I've
always had limited success with).

From: Kathy Pitts Date: 23 Jun 94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:52:59, 24 Oct 2018
___ Blue Wave/DOS v2.30

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

Hi Dale,

Dave Drum has sent me one, so no need for you or Steve to worry about
it. But thanks.

OK, you've got it covered. A couple of things we noticed about the
unit Steve has--it's loud and it does get quite warm from use. Just to give you a head's up, don't know if it is normal for them or just the
unit Steve has used.

The one that Dave had sent to me had an instruction sheet that said
pretty much that. Duty cycle of one minute with a 20 minute rest

OK, they do some pretty heavy work in that time constraint.

period. But I did not notice it getting more than a little warm and
so was able to run it for longer period of time. Of course, the fact
that I was doing this on the deck in 50F temperature might have had something to do with that.

Out on the deck? Steve usually ran ours in the house.

Title: Texas Hash (Slightly Adapted)
Categories: Beef, Hash
Yield: 1 servings

1 lb Ground beef (we also
-sometimes use ground
-turkey)
1 sm Onion, diced
1/2 Sweet green pepper, diced
1 sm Can tomatoes (we like to use
-the Ro-Tel tomatoes and
-green
-chiles here)
1 c (or more, depending on how
-much you want/need to
-stretch it)
-cooked long-grain rice
1/4 ts (we use lots more, plus a
-healthy shot of cumin)
-chili powder
-salt to taste

Cook the meat, onions and sweet pepper in a frying pan until the
meat is browned and the vegetables are tender. Drain off any excess fat.
Add the tomatoes, chili powder, and simmer briefly. Salt to taste.

Looks like it might be worth playing with a bit.

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


... I am NOT burned out - just singed a little!

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

On 10-24-18 22:32, Ruth Haffly <=-
spoke to Dale Shipp about Magnet <=-

so was able to run it for longer period of time. Of course, the fact
that I was doing this on the deck in 50F temperature might have had something to do with that.

Out on the deck? Steve usually ran ours in the house.

I was trying to be overly cautious about not getting near anything that
might be harmed by the magnetic power. Took off my watch and left my
billfold with its credit cards inside.


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

Title: Homemade Enchilada Sauce Ala Kathy
Categories: Tex mex, Homemade, Tnt, Pitts
Yield: 1 Recipe

6 Dried ancho chiles
6 Dried pasilla chiles
1 cn Chicken broth
1 sm Onion; minced
1 Or 2 cloves garlic
Mexican oregano
Cumin
Salt ~
Ground chile peppers OR
Hot sauce

NOTE: Wish we could GET Las Palmas here. It's, IMHO, the best of the
canned enchilada sauces, but doesn't seem to make it to Texas.

Making your own isn't all that difficult. Time consuming and sinus
clearing, but not difficult.

Don't have a recipe (when you're around here long enough, you'll know
that I almost NEVER have a recipe), but I can tell you how to make it.

DIRECTIONS: Start with about 6 dried ancho chiles, 6 dried pasilla
chiles.

Place the chiles on a flat baking sheet and roast in a preheated 350
degree oven until the chiles become fragrant (about 15 minutes). Do
not allow them to scorch. NOTE: You might want to open all the
windows while doing this, the fumes will definately clear your
sinuses.

Remove the chiles from the oven and cool slightly. Slit open and
remove the stems, seeds and veins. Place the remainder in a bowl,
and cover with boiling water. Allow to sit for about 30 minutes.

Meanwhile, heat a can of chicken broth, to which you have added a
small minced onion, 1-2 cloves of minced garlic, and a generous pinch
of Mexican oregano and cumin.

Simmer until the onion and garlic is very soft.

Meanwhile, remove the chiles from the liquid, and force through a fine
sieve. Do not yield to temptation and whirl this mixture through a
blender. The chile peels tend to be bitter, and will transfer this
bitterness to the sauce. Discard the peels, and any remaining seeds,
but be sure to force all the chile pulp through the sieve. Scrape
the chile puree (called a caribe) into the chicken broth mixture.

Pour this mixture into a blender or food processor and process until
smooth. Return to the pan, and simmer, adjusting seasonings (it may
need more cumin, will need salt) to taste. If the mixture isn't hot
enough for your taste, add pure ground chile peppers and/or hot sauce
to taste.

Continue simmering over low heat (careful, it scorches like crazy),
stirring frequently, until the mixture is thick enough to coat a
spoon.

For a quickie version of this, you can always opt for the classic
Tex- Mex Chili Gravy. Melt 2 tbsp. of lard in a frying pan, and add
2 tbsp. of flour, and as much chili powder (the stuff that contains
ground chiles, cumin, oregano, sometimes salt, and
God-knows-what-else) as your conscience allows (1/4 cup is a good
starting point.) Cook the flour/fat/chile mixture until a thick paste
forms. Do not allow it to brown. Now wisk in enough chicken broth to
make a medium-thick sauce.

Personally, I think this results in an enchilada sauce that tastes
remarkably like the enchiladas in frozen TV dinners, but some folks
like it.

From : Kathy Pitts 1:117/130 Mon 10 Jul 95 16:25

From: Teri Chesser Date: 10-02-97
Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:32:49, 26 Oct 2018
___ Blue Wave/DOS v2.30

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

Hi Dale,

so was able to run it for longer period of time. Of course, the fact
that I was doing this on the deck in 50F temperature might have had something to do with that.

Out on the deck? Steve usually ran ours in the house.

I was trying to be overly cautious about not getting near anything
that might be harmed by the magnetic power. Took off my watch and
left my
billfold with its credit cards inside.

OK, a "better safe than sorry" mode. I understand; I try not to put my
cell phone on top of my computer, near the Pfaff sewing machine or
microwave, etc. Same sort of reasoning. BTW, the humidity sensor on my microwave went out. Steve is talking of replacing it, don't know how
easy access it is. Right now I can use the microwave for basic timed
cooking but anything specialised sensor cook setting is out. It could
be a big deal but I used to do a lot of "nuking by time only" so it's
not a problem to revert back to that.

Title: Homemade Enchilada Sauce Ala Kathy
Categories: Tex mex, Homemade, Tnt, Pitts
Yield: 1 Recipe

Did you save her write up about the Smurf bread? I had, for a while,
don't know if it's still floating around. If that doesn't tickle the
funny bone.........................

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


... It works! Now, if only I could remember what I did.

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

On 10-26-18 13:54, Ruth Haffly <=-
spoke to Dale Shipp about Magnet <=-

Title: Homemade Enchilada Sauce Ala Kathy
Categories: Tex mex, Homemade, Tnt, Pitts
Yield: 1 Recipe

Did you save her write up about the Smurf bread? I had, for a while,
don't know if it's still floating around. If that doesn't tickle the
funny bone.........................

I do sort of recall that and I looked through what I have, but could not
find it. Sorry.


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

Title: Carnitas
Categories: Meat, Mexican, Pork
Yield: 1 Servings

3 lb Pork shoulder, skin and
-bone removed
-Cold water to barely
-cover
2 ts Salt, or to taste

Throughout the central part of Mexico carnitas are a very favorite
snack. They can be crisp or juicy, with a little bone or without,
and sometimes mixed with the soft rind and little bits of fat all
chopped together. Whatever, douse it well with a fresh sauce- Verde
Cruda, or Guacamole- and wrap it in a hot, floppy tortilla-the
simplest and most delicious taco.

Cut the meat, with the fat, into strips about 2 x 1/4 inches.
Barely cover the meat with water, add the salt, and bring it to a
boil, uncovered. Lower the flame and let the meat continue cooking
briskly until all the liquid has evaporated- by this time it
should be cooked through but not falling apart. Lower the flame a
little and continue cooking the meat until all the fat has rendered
out of it. Keep turning the meat until it is lightly browned all
over- about 1 hour and 10 minutes.

There is no need for an expensive cut. Shoulder, butt, or
country- style spareribs are all suitable.
The meat will get more evenly cooked if the dish is rather large
and shallow. Do not add too much water at the beginning or the meat
will fall apart at the frying stage. If the meat is still fairly
hard when the water has evaporated, then add a little more water and
continue cooking. Choose pork that has a fair amount of fat or you
will have to add some lard for it to brown properly.
From: Earl Shelsby

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:05:38, 28 Oct 2018
___ Blue Wave/DOS v2.30

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

Hi Dale,

Title: Homemade Enchilada Sauce Ala Kathy
Categories: Tex mex, Homemade, Tnt, Pitts
Yield: 1 Recipe

Did you save her write up about the Smurf bread? I had, for a while,
don't know if it's still floating around. If that doesn't tickle the
funny bone.........................

I do sort of recall that and I looked through what I have, but could
not find it. Sorry.

If I have it, and that's a big IF as Kathy posted it while we were in
AZ, it's a print out. Thought you might have it in your archives and
folks who were not on the echo when it was posted would enjoy it. Those
of us that read it in the original post would probably like to re-read
it again.

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

Title: Carnitas
Categories: Meat, Mexican, Pork
Yield: 1 Servings

That looks good; I've ordered carnitas in various Mexican restaurants
over the years. When Steve wasn't eating pork, it was one way I could
eat it without having the fuss of cooking it for just me. (G)

---
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)