I think I paid $13/per for thick terry ones from Pampered Chef some years ago. Those were really good, wore out my first set but have another squirreled away. Right now I'm using some mitts that have a
very heat proof lining and come part way up the arm--don't like the
ones that stop at the wrist. They don't give enough protection from other oven shelves or when reaching further back into the oven, IMO.

That's my thing too: with the plate in my right wrist, if I hit it on anything, especially something hot, it's especially painful and can

take me

out of commission for a few hours until the pain goes away. My wrist has never fully healed and never will so I have to be careful. Those mitts

would

be nice when grilling also.

Strikes me that fashioning a semipermanent guard for
the affected area might make sense. Remember with
fabric things that they are helpful only when dry.

I generally use a varient on my MIL's sauce recipe, basically tomato paste, water and herbs. I'll add diced tomatoes to it, sometimes some tomato sauce. I'll also make a fresh sauce using all fresh mushrooms, onions, garlic, tomatoes and herbs/spices if I've got the time and ambition.

My mom makes her own sauce which is usually a "light" sauce but with

lots of

Try using a little olive oil - it needn't be a vast
quantity. The improvement is notable.

herbs. I do love fresh mushrooms in lots of things, including cottage

cheese.

Mushrooms in tomato sauce = good. In cottage cheese = ???

Title: Easy Spaghetti Casserole
3. Meanwhile, in a large pot of lightly salted water, cook spaghetti
until just tender, about 9 minutes. Drain well.

The only issue I have with this entire slightly
eccentric recipe is that I think you should cook
the spaghetti to at most half done before using it
in a casserole.

Source: Linda Fields' homemade goodies Typed for you by: Linda Fields,
Cyberealm BBS Watertown, NY 1993 315-786-1120

Lin is one of those other people I kind of miss - I think she
was more active on ILink and Kooknet.

Porcupine Stew
cats: game, main, odd
yield: many servings

1/2 Green bell pepper [chopped]
3 tb Flour
2 ts Salt
1/4 c Water
1 Porcupine carcass [butchered
2 sm Onions [chopped]
1 Beef bouillon cube
8 oz (1 can) Corn [drained]
1/2 c Vinegar
4 c Rice [cooked]
8 c Water
1 lg Carrot [chopped]

1) Soak the porcupine in a mixture of water
(to cover) & vinegar in a large bowl for 1 hour,
drain and pat dry. Then place it in a stock pot
and add 4 cups of water, cook for 4-5 hours
`til the meat falls off the bones, using
additional water as necessary... Cool and
debone...

2) Combine 4 c water, beef cube, salt and pepper
to taste, carrots, onions, and green pepper in a
large saucepan and cook for 15 min. Then add the
meat and cook for 10 min.

3) Blend the flour and the remaining 1/4 c water
and stirr into the stew, add the corn and simmer
for 5 min. stirring constantly...

4) Serve over hot cooked rice with hot rolls or
french bread and grated cheese...

Source: Paula Anne Jay, Star Lake NY from "Bill
Saiffs Rod & Reel Recipes for Hookin & Cookin"
Cookbook re-typed with permission for you by
Fred Goslin in Watertown NY on CYBEREALM Bbs,
home of KOOKNET at (315) 786-1120
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hello MICHAEL,

20 Oct 18 16:15 at you wrote to me:

Strikes me that fashioning a semipermanent guard for
the affected area might make sense. Remember with
fabric things that they are helpful only when dry.

On these, the wrist guard is pure silicon. I bought this nice thick pan from Sam's Club that has an elongated handle on it with a silicon grip that puts me out of danger these days.

Try using a little olive oil - it needn't be a vast
quantity. The improvement is notable.

I will try it. Not sure about my parents but I'd like it.

Mushrooms in tomato sauce = good. In cottage cheese = ???

They have to be fresh and crisp and freshly cut for me to enjoy them. If I can't have that, no 'shrooms on the 'cheese.

The only issue I have with this entire slightly
eccentric recipe is that I think you should cook
the spaghetti to at most half done before using it
in a casserole.

I'd agree with you. I picked it because I thought that the recipe, while a bit weird, had a good possibility of being tasty.

Lin is one of those other people I kind of miss - I think she
was more active on ILink and Kooknet.

I have faint memories of some of these people. When I really started getting into BBSing in the late 80s and early 90s as a user, I didn't get into Fidonet or networked mail much as I was more interested in local mail.

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Ham and Egg Casserole
Categories: Casseroles, Breakfast
Yield: 1 servings

2 T butter or margarine
1 ea onion, thinly sliced
2 T flour
1 c milk
1 T mustard
1/4 t ground black pepper
2 c cubed cooked ham
2 ea hard-cooked eggs, sliced *

* If you don't have hard-cooked eggs on hand, start cooking them
5 minutes before you turn on the oven and allow 15 minutes for
cooking.

Preheat the oven to 350F.

Melt the butter in a 1-quart saucepan over medium heat. Add the
onion and cook, uncovered, until soft, about 5 minutes. Reduce
the heat to low.

Blend in the flour and slowly add the milk. Cook, stirring
constantly, until the sauce is thickened and smooth, about
3 minutes. Remove the pan from the heat and stir in the
mustard and pepper.

Pour half of the sauce into an ungreased 1-quart casserole; add
a layer of half of the ham, then a layer of half of the sliced
eggs.

Repeat the layers of ham and eggs, then pour the remaining sauce
over all.

Bake, uncovered, until the sauce is bubbly, about 20 minutes.

MMMMM

Later,
Sean

... Making up your mind is the hard part - the rest is pure work.
--- GoldED+/LNX 1.1.5-b20170303
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)