On 11-08-18 22:51, Janis Kracht <=-
spoke to Dave Drum about Plants & herbs <=-

I probably don't see any wildlife getting into my elevated
beds probably because of the dogs we have (they are worth
something I guess, afterall). I remember getting really
bummed out one year when a dead jackrabbit was left in my
living room (YUCK!!!) - he was quite dead.. not mauled or
anything, just dead. As if the poor thing died from fright

:(

As opposed to the last dog we had. He was a Sheltie, which is a breed
know for their herding instincts. I tryed to teach him to chase a
tennis ball and bring it back. That did not work. He would chase it
until it stopped rolling and then sit next to it and guard it. There
was one time when he was in our fenced in back yard and happened to spot
a bunny rabbit. He herded it in the same way. They sat looking at each
other for a few minutes until the rabbit decided "This dog is crazy" and
hopped away.


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

Title: Roasted Potatoes With Sweet Onions And Olives
Categories: Potato
Yield: 1 Servings

2 c Onions (preferably sweet,
Such as
Texas 1015/Vidalia/Oso),
Sliced
1 tb Olive oil PLUS
More to coat potatotes
5 lb New red potatoes (do not
Peel)
1 c Coarsely sliced black olives
Mediterrean-style or
Marinated
(see recipe -- BUFFET.007)
3 tb Fresh rosemary sprigs,
Chopped OR
1 tb Dried rosemary
Salt (to taste)
Black pepper, freshly
Cracked (to
Taste)

Preheat oven to 350 degrees.

Cook the onions in 1 tablespoon of the olive oil until they turn
nicely brown. (This steps makes for richer flavor. If short of time,
it can be eliminated.) Remove onions from heat.

Cut potatoes in quarters (or more pieces if potatoes are large, they
should be in bite-size pieces).

In large baking dish, toss potatoes with onions, olives, rosemary,
salt, and pepper, and enough olive oil to coat lightly.

Roast potatoes (do not cover) for about an hour, stirring occasionally
or until tender. Toss again before serving. (Potatoes should not be
made a day in advance, as they will become a little mushy and
unsightly, still delicious, but not really for presentation to
guests).

Makes about 10 or more servings.

Per serving (1/10 recipe): 3 bread/starch, 1 fat

about 243 calories, 4 gm fat, no cholesterol,
134 mg sodium, 39 mg calcium, 4 gm protein,
48 gm carbohydrate

Recipe: Lee Svitak Dean
Qty Measurement Ingredient

From: David Pileggi Date: 06-26
Cooking Ä

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:35:00, 09 Nov 2018
___ Blue Wave/DOS v2.30

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

Hi Dale,

something I guess, afterall). I remember getting really
bummed out one year when a dead jackrabbit was left in my
living room (YUCK!!!) - he was quite dead.. not mauled or
anything, just dead. As if the poor thing died from fright

:(

Yeah, that was about my reaction... It was so big, I could NOT imagine any of our cats dragging into the living room, but I guess Lulu, the biggest of our kitties could have done so..

As opposed to the last dog we had. He was a Sheltie, which is a breed
know for their herding instincts. I tryed to teach him to chase a
tennis ball and bring it back. That did not work. He would chase it
until it stopped rolling and then sit next to it and guard it. There

I've read about the breed... his breed seems to distinguished? :) Our guys are some kind of mix of who knows what. My vet laughed when I'd put "Yellow Lab Mix" on his dog info form. He said my dog (Indy, you met him once IIRC) was a full bred "MUTT" hahaha Some of everything :) He also herds things I've noticed but sometimes things just get the better of him :)

was one time when he was in our fenced in back yard and happened to spot
a bunny rabbit. He herded it in the same way. They sat looking at each other for a few minutes until the rabbit decided "This dog is crazy" and hopped away.

Smart bunny.. Ron really thinks the dogs were the one that brought that jackrabbit in our living room, given the size of the thing.. he said MAYBE the cats killed it first.. I guess Lulu could have been the killer...

Another Moosewood recipe I'm going to do this "meatless" week"

Lentils with Spinach and soy sausage (but I won't use soy sausage<grin>)

4 garlic cloves minced
2 tsp corander
1 TB olive oil
1 qt. vegetable broth
2 bay leaves
1 cup green or brown lentils
2 cups diced potatoes
8 oz soy sausage links (moosewood says soy sausage links, but I'll probably use
breakfast sausages)
2 tsp. olive oil
4 cups baby spinach
salt and pepper
grated cheddar or crumbled feta cheese or ricotta salata

In a soup pot cook the garlic and coriander in the olive oil for a minute. Add the broth, bay leaves and lentils, cover and bring to a boil. Reduce the heat to a simmer and cook covered for 10 minutes.

Add the potatoes, cover and cook until the potatoes are tender and the lentils are soft, about 15 minutes.

While the lentils and potatoes cook, cut the sausages into 1/2" thick rounds. In a skillet on medium low heat cook the rounds in the olive oil, turning frequently, until browned, about 5 or 10 minutes. Rinse, drain, and chop the spinach.

When the lentils and potatoes are done, add the sausage and spinach and stir until the spinach is just wilted but still bright green, about a minute. Add salt and pepper to taste. Serve topped with cheese.

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)

On 11-11-18 00:00, Janis Kracht <=-
spoke to Dale Shipp about Dogs & Rabbits <=-

Another Moosewood recipe I'm going to do this "meatless" week"

Lentils with Spinach and soy sausage (but I won't use soy
sausage<grin>)

We have a number of good recipes taken out of Moosewood cookbooks. But
the one below is not one of those, but I think you might like it.

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

Title: Sausage and Lentil Soup (Carrabbas)
Categories: Carrabbas, Testing, Copy cat
Yield: 15 Servings

1 tb Oil
3/4 c Diced carrot
1 c Ribs celery, diced
1 lg Onion - chopped
2 ea Garlic cloves, crushed
1 1/4 lb Hot italian sausage -
Removed from casing.
8 1/2 c Chicken broth
Additional 14 oz can at end
2 cn 14 oz canned diced tomatoes
1 lb Dried lentils

MMMMM-------------------------SEASONINGS------------------------------
1 ts Salt (Did not add)
3/4 ts Black pepper
1/2 ts Crushed red pepper flakes
1/2 ts Oregano
1/2 ts Thyme
1 ts Fennel seeds
1 ea Bay leaf.

45 minute prep.. Large crockpot done in 5 to 6 hours.

In large saucepan,heat oil over med high heat. Add carrot, celery,
onion and crushed garlic. Saute until tender.

Remove vegetables from the pan, and add one pound of hot Italian
sausage that has been removed from the casing. Brown the sausage and
drain off the fat.

NOTE: I used 6 quart crockpot to cook the soup.

In Large stockpot, place 8 1/2 cups of chicken broth, the vegetables
and the cooked sausage meat. Add the two cans of diced tomatoes. Add
the dried lentils which have been washed according to package
directions.

Add seasonings (see above)

Simmer until the lentils are tender- 30 - 45 minutes. Make sure
lentils are tender.

NOTE: With crockpot I cooked on high for 5 hours and lentils were
still not totally tender. Will cook 6 hours on high next time

Remove 1/2 of the soup and puree it using hand held blender and then
return it to the pot. Correct seasonings and remove bay leaf.

I did NOT puree any of the soup.

Very close to Carrabbas soup. Makes a large amount. Should freeze
well. I will make again.

Spiceness of soup hinges closely to how hot the sausage is.

Variation of recipe found on the web.
Tested 3/22/06

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 01:08:07, 12 Nov 2018
___ Blue Wave/DOS v2.30

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

Hi Dale,

Another Moosewood recipe I'm going to do this "meatless" week"

Lentils with Spinach and soy sausage (but I won't use soy
sausage<grin>)

We have a number of good recipes taken out of Moosewood cookbooks. But
the one below is not one of those, but I think you might like it.

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

Title: Sausage and Lentil Soup (Carrabbas)

That does sound good, thank you :)

Here's one for our favorite lentil loaf:

Lentil Loaf
Great for sandwiches, hot or cold. We love this cold, when it's nice and firm.

1 cup dried red lentils
2 cups vegetable stock or water
1 Tablespoon olive oil
2 Tablespoons dried bread crumbs
2 slices of bread, torn up
1/2 cup finely chopped mushrooms
1 chopped onion
1 stalk celery chopped
2 Tablespoons parsley
1/4 cup flour
1 cup tomato juice
1/2 teaspoon salt or more to taste
1/2 teaspoon pepper or more to taste 2 eggs, lightly beaten
2 Tablespoons dry breadcrumbs for the pan

Put the lentils and stock in a saucepan. Bring to a boil. Cover, reduce heat
and simmer for 15 - 20 minutes or until all the liquid is absorbed and the lentils are soft. Remove the bay leaf.

Heat the oven to 375F. Grease a loaf pan with olive oil, and sprinkle with 2 Tablespoons dry bread crumbs.

Stir the mushrooms, onion, torn bread, celery, parsley, flour, salt and pepper
into the lentils. Add the Tomato juice and eggs and mix all well.

Spoon the mixture into the loaf pan and smooth the top. Bake for 1 hour or until golden brown. Allow to cool for 5 minutes, then loosen around the edge with a knife and place the loaf on a serving plate. Garnish with lemon slices and pieces of parsley.

I like to cover the top with ketchup.

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)