"Lucy" > wrote in message
. com...
> Steve,
> Thanks, hon.. that's what every woman loves to hear.. that she nearly made
a
> man wet his pants <evil grin>
> You know.. I'm still thinking about the Pamela Anderson mixup with the
> cookbook "How to cook without a book". Maybe it was her... and she wrote
it
> because she couldn't see around them to look at the book.
> lucy
>
> "Steve Calvin" > wrote in message
> ...
> > Lucy wrote:
> >
> >>
> >> "Experiment" ?? You have no idea how much fear that strikes in my
heart!
> >> I have experimented before, m'dear. I set off the smoke alarms, and
could
> >> not figure out how to turn the things off, or disable them even, and
> >> meanwhile, my next door neighbor, a retired cop with way too much time
on
> >> his hands.. called the fire department. That was a lovely evening.
> >> (Please don't ream me re the cop remark.. he's a dear man!)
> >> And that wasn't even the time I decided I could do flambe just as well
as
> >> any tv chef, which lead to a real fire.
> >> I just didn't pause to think, beforehand, that all those tv chefs do
not
> >> have an above stove vent, with pot holders attached on there with cute
> >> magnets. Ugh.. that time, I called the fire department while DH
attacked
> >> it with a towel. (Ya, he's about as good a fireman as I am cook). The
> >> damage, fortunately, was minimal.. just had to get part of the ceiling
> >> replaced, (and the vent-a-hood).
> >> I could type stories that begin with 'And then there was the time..'
for
> >> hours. The banana bread, even when I followed the recipe to the letter,
> >> came out with a sunken hole in the middle. I still can't figure that
one
> >> out.. it was one of my mother's recipes. (She is deceased now).
> >> Maybe before I try to learn to cook, I should take a fire prevention
> >> class.
> >> lucy
> >
> > OMG lucy, I was almost wetting my drawers on that one. Hang in there,
and
> > here and you'll gradually pick up things. Don't give up. Honestly, it's
> > worth it eventually.
> >
> >
> > --
> > Steve
> >
snip

Don't worry dear. When FBS (first born son) was little, he liked turkey
burgers. Made them popped them in the oven. Had dinner. Forgot that when
I put them on all on the broiler tray I had one left over that wouldn't fit.
Put it on after all the others came off, we ate and went across the street
as we then lived in a mobile home across the street from my in laws.

Both hubby, who was still working as a federal firefighter and father in
law, who was retired firefighter, look out and see black smoke billowing out
the front windows of the trailer. Rush home to find the mobile filled with
smoke and a charcoal briquet where once a turkey burger was. Took years to
live it down from the adults but now the FBS, who is a cook in the Navy
often tells the story of how I 'burned down half a trailer'.....as the story
enhances, I was the Mrs. O'Leary's cow to Bensalem, PA as I created the
greatest conflagration ever seen in those parts.

Sheesh, thank goodness it was spring, all I had to do was open the windows
and air out the trailer then scrub down the stove.

Some day I will have a story to tell on him, mr.
oh-so-look-at-me-I-cook-for-UncleSam.

=Ginny

"Bob" > wrote in message
...
> Yeah, "Iron Chef - Home Edition" is a pretty good description of what I do
> too, only it starts with whatever impulse strikes me in the supermarket.

It's a lot MORE fun, of course, when you're playing "Iron Chef - Home"
the night BEFORE you go to the supermarket, and the Theme Ingredients
turn out to be a couple of packs of ramen, some peanut butter, half a head
of some pretty questionable lettuce, and a can of Hershey's syrup....:-)

Bob "Yes, by God, it IS supposed to be that color!" M.

Lucy wrote:
> Okay, gang.. this is in regards to the thread "The demise of cooking
as we
> know it?"
> I am requesting that all the nice folks who DO cook from scratch,
even after
> working all day, kindly post some of your favorite weeknight
recipes..


Beef Liver with Bacon (serves 4 but I usually eat it all)
Takes about 40 minutes with about 5 minute prep time.
------------------------------------------
1.5 lbs beef or calf liver
1 lbs sliced smoked bacon
1 large onion
1 cup of dry white wine

1. Clean the liver from any tissues and blood vessels and wash in cold
water. Slice it into strips (about 1 inch wide x 1/2 thick).

2. Slice the bacon into squares

3. Slice the onion and crumble with your hand. Don't chop it - you want
large pieces here.

In a large pot layer the bacon at the bottom, then a layer of onions,
finally the liver. Pour the wine over it. Cook covered for 30 minutes
on medium on the stove top or untill the liver is done (turns gray -
slice one pice to see if the inside is cooked). Serve over rice or with
bread. Simple barbaric pleasure.


Fetta in Earthware (serves 4)
Takes about 30 minutes with about 5 minutes prep time
---------------------------------

1 lbs of fetta (I prefer the sheep but works with any)
2 large tomatoes
1/2 can pureed tomatoes (optional)
1/2 lbs bacon or smoked sausage (optional)
2 tblspoons of olive oil
pinch of sweet hungarian paprika
4 eggs
handfull of croutons (unsalted or lightly salted, no spice)

You need an earthware pot(s) for this. You can also use the smaller
individual ones - just divide everything by 4.

1. Preheat the oven to 350F
2. Wash the fetta in cold water to remove the salt - some brands can be
very salty. Cut it into cubes.
3. Cut the tomatoes into cubes.
4. Pour the olive oil at the bottom of the earthware pot and grease the
sides. Put the cheese at the bottom, followed by the croutons, tomatoes
and bacon\sausage. Pour the tomato puree over everything. Put the lid
on and slam it in the oven.
5. Cook in the oven for 15-20 minutes. If you are using raw bacon or
sausage you may want to give it some more time.
6. Remove the lid and crack the eggs on top - sunny side up type.
Return to the oven for 5 minutes, uncovered. You want the eggs to have
runny yolks.

Serve in the pot and eat it like a fondue by dipping pieces of bread in
it.

On Wed, 26 Jan 2005 07:03:06 GMT, "Lucy" > wrote:

<SNIPPED>
I absolutely HATE having to try to follow along
>a written recipe while cooking. I very much want to get to the point where I
>can whip up a meal without having to stop and friggin read a sheet of paper,
>or a book, etc. Ugh.. very frustrating for me.

HEY!!
You better have a list of ingredients in front of you or you will
forget to add it. I know...because I always forget something,unless
I put all the ingredients out first.
The voice of expeirence.
Jerry

"Bob Myers" > wrote in message
...
>
> "Bob" > wrote in message
> ...
>> Yeah, "Iron Chef - Home Edition" is a pretty good description of what I
>> do
>> too, only it starts with whatever impulse strikes me in the supermarket.
>
> It's a lot MORE fun, of course, when you're playing "Iron Chef - Home"
> the night BEFORE you go to the supermarket, and the Theme Ingredients
> turn out to be a couple of packs of ramen, some peanut butter, half a head
> of some pretty questionable lettuce, and a can of Hershey's syrup....:-)
>
> Bob "Yes, by God, it IS supposed to be that color!" M.
>
Ah, smoothies for dinner!;o}
Janet

Lucy wrote in message ...
>
>"Saerah" > wrote in message
...
>>
>> Lucy wrote in message ...
>>>btw, Saerah, love your name too.. and I LOVE your sig line.
>>
>> um, i hate to tell you this, but that is taken from a online conversation
>> i
>> had with an ex-friend who is, well, nuts. when i told her i wasnt able to
>> deal with her anymore, she typed that at me.
>
>It's still a cool name.
>

oh, you were talking about the name. i was talking about the sig. the name
was originally a typo. and i kept it that way, i have not changed it legally
yet, tho

--
saerah

TANSTAAFL

CrzyBitch (3:25:06 AM): I'm a secret agent, and a princess
>>>I tell hubby continually that I am 'princess of the world' just in case
he
>>>forgets.
>>>lucy
>>>p.s. my real name isn't lucy. I stole it from Lucy the Peanuts©
character.
>> I
>>>once referred to myself as her and someone reported me to my ISP for
>>>copyright infringement. haha.
>>>My name is Christa, but I loathe it.. so on here I'm lucy (my cousin's
>> name)
>>>lucy
>>>
>>>"Saerah" > wrote in message
...
>>>>
>>>> Lucy wrote in message ...
>>>>>Saerah,
>>>>>Thank you!!
>>>>>
>>>>>"Saerah" > wrote in message
...
>>>>>>
>>>>>> Lucy wrote in message ...
>>>>>>>Melba,
>>>>>>>The lentil one sounds awesome.. question though. What is #?
>>>>>>>lucy
>>>>>>>
>>>>>>
>>>>>> pounds. i use the same notation (learned from grocery shopping for my
>>>>>> grandmother-in-law) and have confused friends ive given recipes to.
>>>>>>
>>>>
>>>> sorry 'bout that, BTW
>>>>
>>>> --
>>>> saerah
>>>>
>>>> TANSTAAFL
>>>>
>>>> CrzyBitch (3:25:06 AM): I'm a secret agent, and a princess
>>>>
>>>>
>>>>
>>>>
>>>> ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet
>>>> News==----
>>>> http://www.newsfeeds.com The #1 Newsgroup Service in the World!
>100,000
>>>> Newsgroups
>>>> ---= East/West-Coast Server Farms - Total Privacy via Encryption =---
>>>
>>>
>>
>>
>>
>>
>> ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet
>> News==----
>> http://www.newsfeeds.com The #1 Newsgroup Service in the World! >100,000
>> Newsgroups
>> ---= East/West-Coast Server Farms - Total Privacy via Encryption =---
>
>
>




----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! >100,000 Newsgroups
---= East/West-Coast Server Farms - Total Privacy via Encryption =---

On Wed, 26 Jan 2005 23:40:29 GMT, "Charles Gifford"
> wrote:

>
>"Debra Fritz" > wrote in message
.. .
>
>Nevermind what she wrote! Debra you hussy! You owe me email! You have heard
>my pledges of love and such crap and have ignored every statement of
>devotion. Sighs are what are left for me.
>
>BTW, I recently passed along your grilled tri-tip recipe to a friend with
>great success. <smooch>
>
>With Enduring Love,
>
>Charlie
>

Charlie,

I may well be a hussy, but I never got any email from you...or I would
have answered it in a heartbeat!!!!!

Finally got my new kitchen put in just before Thanksgiving...and I
have been learning how to cook in an electric oven...which has been a
real learning curve for me.

Kay & Jamie were going to come and see it, but we got"rained out" in
the great flood a few weeks ago.

Next time you're going by Orange County, call me...and we can play
"lite my fire".

Your love slave,

Debra

On Wed, 26 Jan 2005 20:11:57 -0500, "Nancy Young"
> wrote:

>
>"Hag & Stenni"
>
>Hey Hag! Nice to see you!
>
>nancy
>
>
Why Thank you all...im still scanning RFC, but just barely have time
to breath these days...much less a few mins of down time to post...
chuckle.....ON a huge Indian kick these days, Butter chicken, pork
palauo, naan bread, tabuleh (so sue me), and turmeric chicken skewers
for dinner...next bone graft procedure starts Tuesday so i might as
well eat good before...still cant get in to mirc, but will have some
time to work on it i suspect shortly...;-)...Hugs youall...and eat
well...Hag k
Pull a Loraine Bobit (cut of Waynes Penis) to reply

Debra Fritz wrote:
> On Wed, 26 Jan 2005 23:40:29 GMT, "Charles Gifford"
> > wrote:
>
>
>>"Debra Fritz" > wrote in message
. ..
>>
>>Nevermind what she wrote! Debra you hussy! You owe me email! You have heard
>>my pledges of love and such crap and have ignored every statement of
>>devotion. Sighs are what are left for me.
>>
>>BTW, I recently passed along your grilled tri-tip recipe to a friend with
>>great success. <smooch>
>>
>>With Enduring Love,
>>
>>Charlie
>>
>
>
> Charlie,
>
> I may well be a hussy, but I never got any email from you...or I would
> have answered it in a heartbeat!!!!!
>
> Finally got my new kitchen put in just before Thanksgiving...and I
> have been learning how to cook in an electric oven...which has been a
> real learning curve for me.
>
> Kay & Jamie were going to come and see it, but we got"rained out" in
> the great flood a few weeks ago.
>
> Next time you're going by Orange County, call me...and we can play
> "lite my fire".
>
> Your love slave,
>
> Debra
>
>
Man, I've gotta get out more! ;-)

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

On Thu, 27 Jan 2005 23:26:18 GMT,
Hag & Stenni > wrote:
>>
> Why Thank you all...im still scanning RFC, but just barely have time
> to breath these days...much less a few mins of down time to post...
> chuckle.....ON a huge Indian kick these days, Butter chicken, pork
> palauo, naan bread, tabuleh (so sue me), and turmeric chicken skewers
> for dinner...next bone graft procedure starts Tuesday so i might as
> well eat good before...still cant get in to mirc, but will have some
> time to work on it i suspect shortly...;-)...Hugs youall...and eat
> well...Hag k
> Pull a Loraine Bobit (cut of Waynes Penis) to reply

Sounds wonderful, Hag! And you are very much missed, I'd love
to chat with you on IRC again.

Ariane

Coincidentally, I made this tonight for dinner:

Chickpea Curry
originally posted to RFR by Mark n' Alma, I made some changes

3 Tbsp vegetable oil
2 onions, diced finely
4 cloves garlic, minced
2 tsp. ground turmeric
2 tsp. paprika
2 tsp. ground cumin
2 tsp. ground coriander
2 15 oz. cans of chickpeas, rinsed and drained
1 15 oz. can diced tomatoes
1/2 cup water, more as needed
salt and pepper to taste

In a heavy pot, heat oil and saute onions until golden brown. Add
minced garlic and cook another minute, then add in all the spices and
cook another couple minutes. Stir in chickpeas and diced tomatoes,
then add water. I like to add just enough so that it's a little
soupy, but it's completely up to you. Simmer 20 minutes, season to
taste.

Notes: I used Penzey's half-sharp paprika and a can of Ro-Tel, it was
medium spicy. I think next time, I'd also add some fresh ginger along
with the garlic.

Bob Myers wrote:

> It's a lot MORE fun, of course, when you're playing "Iron Chef - Home"
> the night BEFORE you go to the supermarket, and the Theme Ingredients
> turn out to be a couple of packs of ramen, some peanut butter, half a head
> of some pretty questionable lettuce, and a can of Hershey's syrup....:-)

Some time ago, one of my friends threw out a semi-serious challenge. He
wrote to an e-mail list:

| I dare anyone to bring me a random bag of groceries, I'll whip out
| something creative in an hour or less with what is there (with the
| exception of something that needs long slow cooking of course). I don't
| care what is in it, I'll make it work.

My first proposed list was:

a fugu
a durian
a big jar of natto


When that entry was disqualified as silly, my second proposed list was:

Deli macaroni salad
Cool Whip
Supermarket tomatoes (the hard-but-red-because-of-ethylene kind)
Spam
Canned asparagus

(He did accept this challenge, and both he and I concocted menus using those
ingredients. I'll post those menus if there's any interest.)


Sometime later on, this same person wrote:

| Pretend you are going to participate in a cooking contest that required
| the participants to swap bags of ten random ingredients that the other had
| to cook with. What ten things would you include in your bag to bewilder or
| beguile your opponent?

My list was:

shredded sausage casings
natto
blue-green algae powder
Indonesian fermented dried shrimp paste
lutefisk
balut
seal eyes
durian
kiwano
breadfruit

Note the carryover of a couple ingredients from my disqualified "random"
list.
I also took pains to state that there would be NO IDENTIFYING LABELS on any
of the ingredients. Sadly, that contest never took place, so there's no
telling what culinary magic could have been wrought from such eclectic
ingredients.

Bob

On Thu, 27 Jan 2005 18:50:51 -0500, Steve Calvin
> wrote:

>Debra Fritz wrote:
>> On Wed, 26 Jan 2005 23:40:29 GMT, "Charles Gifford"
>> > wrote:
>>
>>
>>>"Debra Fritz" > wrote in message
...
>>>
>>>Nevermind what she wrote! Debra you hussy! You owe me email! You have heard
>>>my pledges of love and such crap and have ignored every statement of
>>>devotion. Sighs are what are left for me.
>>>
>>>BTW, I recently passed along your grilled tri-tip recipe to a friend with
>>>great success. <smooch>
>>>
>>>With Enduring Love,
>>>
>>>Charlie
>>>
>>
>>
>> Charlie,
>>
>> I may well be a hussy, but I never got any email from you...or I would
>> have answered it in a heartbeat!!!!!
>>
>> Finally got my new kitchen put in just before Thanksgiving...and I
>> have been learning how to cook in an electric oven...which has been a
>> real learning curve for me.
>>
>> Kay & Jamie were going to come and see it, but we got"rained out" in
>> the great flood a few weeks ago.
>>
>> Next time you're going by Orange County, call me...and we can play
>> "lite my fire".
>>
>> Your love slave,
>>
>> Debra
>>
>>
>Man, I've gotta get out more! ;-)

You need to attend some of the Southern California cookins

Debra

"Debra Fritz" > wrote in message
...
>
> Charlie,
>
> I may well be a hussy, but I never got any email from you...or I would
> have answered it in a heartbeat!!!!!

It must have gone astray. That has happened a few times in the last 6 months
or so. Actually, I just wanted to say hello and see how you were, etc.

> Finally got my new kitchen put in just before Thanksgiving...and I
> have been learning how to cook in an electric oven...which has been a
> real learning curve for me.

Cool! I'd love to have an electric oven. I might do it when I get a new one,
but I don't have 220 electric supply at my house. It is expensive to add it!

> Kay & Jamie were going to come and see it, but we got"rained out" in
> the great flood a few weeks ago.

Those two varmints! <grin> That was some rain alright! It scared the crap
out of my cat and me when the skylight in my kitchen gave way! What a noise
and what a mess! It had a leak and filled with water. Oops! Oh well. I
needed a new one anyway.

> Next time you're going by Orange County, call me...and we can play
> "lite my fire".

I'll do that! I don't get out much, but I do go through OC a couple times a
year when I go up to UCLA.

> Your love slave,
>
> Debra

Charlie, quivering

"Steve Calvin" > wrote in message
...
> >
> Man, I've gotta get out more! ;-)
>
> --
> Steve

You need to make it to a Sandy Eggo Cook-In! Bunch of affectionate boozers!
The food ain't bad either!

Charlie, reliving: "where's my beer? Oh, and bring me one more of them Mai
Tais would you. Thanks love! No thank you, I couldn't eat another bite. Has
the dessert table been set out yet?"

Charlie wrote:

> It scared the crap out of my cat and me when the skylight in my kitchen
> gave way! What a noise and what a mess! It had a leak and filled with
> water.

For some reason, I'm reminded of something blacksalt wrote recently:

"in a quiet kitchen with the lights off, and only the moonshine through the
skylight to spy on me."

Being a true Son of the South, when I first read "moonshine," I naturally
thought of Warty Jebediah Figplucker's old still up in the hills over
yonder, and envisioned a flood of his white lightning pouring through the
skylight. YOUR mishap is prosaic by comparison!

Bob

Hag & Stenni wrote:
> On Wed, 26 Jan 2005 20:11:57 -0500, "Nancy Young"
> > wrote:
>
>
>>"Hag & Stenni"
>>
>>Hey Hag! Nice to see you!
>>
>>nancy
>>
>>
>
> Why Thank you all...im still scanning RFC, but just barely have time
> to breath these days...much less a few mins of down time to post...
> chuckle.....ON a huge Indian kick these days, Butter chicken, pork
> palauo, naan bread, tabuleh (so sue me), and turmeric chicken skewers
> for dinner...next bone graft procedure starts Tuesday so i might as
> well eat good before...still cant get in to mirc, but will have some
> time to work on it i suspect shortly...;-)...Hugs youall...and eat
> well...Hag k
> Pull a Loraine Bobit (cut of Waynes Penis) to reply

Hi Hag! Good to see you and good luck with the procedure!

Gee, it's turning into "old home" week round these parts! :-)

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

Bittman's How to Cook Everything is one of my three basics.

In another thread, about post #167, I suggested Pamela Anderson's "How
to Cook Without a Book". Almost every recipe in it can be done in 30
minutes or less, including sauteed meats & proteins, stir fries, supper
soups, pasta, frittatas, and roast chicken (okay that takes a little
longer - she has you split, or spatchcock it, and it still needs 40
minutes if you ask me). Her veggies and salads are a matter of a few
minutes work. She also provides formulas so you can do these without
referring to a recipe, and use whatever you've got on hand.

Her pan sauces are really good - I knew about basic sauces but hers are
extremely helpful.

The supper soups are a family staple. You saute an onion in fat, then
brown a pound of some kind of protein (meat, sausage, chicken), add a
pound of diced veg and a quart of chicken broth, simmer for 20 minutes,
then add a starch like potatoes, rice, beans (if uncooked, add with the
stock) and appropriate seasonings and heat.

For instance, I like to make a white bean, kale and sausage soup using
her basic idea. Sometimes it's just a sausage soup with whatever bean,
veg and sausage we've got.

Check out Pamela Anderson! Not the Bay Watch babe, the cooking
columnist and writer.

Leila

Lucy wrote:
> Wow! Thanks you guys.. I am still taking notes here!
> My mouth is watering for the spanish rice one..
> I am just so clueless.. and I absolutely HATE having to try to follow
along
> a written recipe while cooking. I very much want to get to the point
where I
> can whip up a meal without having to stop and friggin read a sheet of
paper,
> or a book, etc.

Then you need "How to Cook Without a Book" by Pamela Anderson. I've
said 2x already but these threads get so crowded, not sure you're
reading this.

Leila

Oh good, you got the message. I said same, several times, but there are
so many in this thread I got lost. From what you say about your
cooking style, this one is made for you.

Leila

Easy Stroganoff

This is an easy recipe that tastes good and can feed a family for days

2 pounds ground meat (beef or turkey are both good)

1 onion cut up

2 standard cans of cream of mushroom soup

1 or 2 cans of water, I just add water to get the desired consistency.
Keep the mixture fairly thick.

2 packages of dry ranch dressing mix

Egg noodles

Directions:

Brown the ground meat with the onion. Drain the fat if beef is used,
turkey is usually lean enough to not require draining. Add the cream
of mushroom soup and water. Mix in the Ranch Dressing mix. Simmer
while the noodles are cooked. Serve over the cooked noodles.

"Melba's Jammin'" > wrote in message
...
> In article > , "Lucy"
> > wrote:
>
> > Okay, gang.. this is in regards to the thread "The demise of cooking
> > as we know it?" I am requesting that all the nice folks who DO cook
> > from scratch, even after working all day, kindly post some of your
> > favorite weeknight recipes.. that you cook from scratch, of course.
> > Why? So that newbies like myself can learn from you.. rather than
> > hear how superior you all are What do you say, guys.. put your
> > keyboard where your mouth is? lucy (Tone is impossible to read on
> > here.. I'm not being sarcastic, just sincerely wanting to learn
> > something besides how great everyone here cooks)
>
> > lucy
>
> Well, you'd be amazed at what sometimes passes for supper at my house.
> What kind of stuff do you and yours like to eat? Sandwiches? Crockpot
> junk (note my bias against them)? Ethnic stuff? Casseroles? Oven
> meals? Here, start here.
<snip of recipes>

Some other thoughts for easy to do weekday menus. First - I do serious
cooking on the weekends. Long, slow simmering stuff like chili, my version
of Bolognese sauce for pasta, beef bourguignon (beef stew), base sauce for
Sloppy Joes, moles, soups etc.. These get frozen into appropriate serving
sizes. This is one of the reasons I got a bottom freezer on my new side by
side refrigerator.

Second - Mostly I do fairly fast dinners during the week. Quick and easy
pasta sauces like a) Puttanesca. Saute minced garlic and chopped anchovies
in olive oil over medium heat for a few minutes; when the galic is softened
and the anchovy starting to dissolve add some crushed red pepper and stir
then add canned Italian plum tomatoes along with pitted and coarsley chopped
kalamata olives and drained capers. Simmer for 30 minutes or so breaking up
the tomatoes as you go. Cook pasta while sauce is simmering. Add fresh
ground pepper to sauce and serve with grated parmesan cheese. b) white clam
sauce. I prefer fresh littleneck or manilla clams, steamed, but you can omit
this step and use frozen or (God forbid!) canned clams. I steam the clams
(after scrubbing them to remove excess sand) with a little white wine and
clam juice and remove from the shell and place them in a bowl with more clam
juice. I then remove the clams from the juice and strain the liquid from
the steaming pot through a sieve lined with paper towels (did I mention that
I hate sand grit in my Vongole sauce ;-)). Return clam meat to bowl with
strained broth. This can be done way ahead of time and the clams will hold
nicely in the bowl, Saute chopped onion or shallots and garlic in olive oil
until softened, add some crushed red pepper for a little pizzaz and add dry
white wine. Cook down until white wine is almost totally absorbed then add
canned clam broth plus most of of the juice from the bowl with the clams and
reduce for 10 to 15 minutes. Meanwhile heat water to cook pasta (spaghetti
or linguine). While pasta is cooking grate some parmesan cheese. I add a
bit of butter to the sauce at the very end and then the clams just to heat
the clams up. Drain pasta and toss sauce with it and a health portion of
grated parmesan. c) Amatriciana sauce. Saute chopped pancetta until done to
your liking. I like them crispy. Remove from pan with a slotted spoon then
add chopped onions and garlic to saute pan. If there isn't enough fat in
the saute pan add some olive oil and saute till softened. Add canned
Italian plum tomatoes a pinch of crushed red pepper. Simmer for 10 to 15
minutes. Cook pasta. Grate romano cheese. Adjust seasonings on sauce.
Toss drained pasta and sauce and serve with romano on the side. The list of
easy sauces for pasta is practically endless. In a pinch just cook pasta
and serve with jarred purchased pesto and some freshly grated parmesan
cheese.

Third - lightly breaded scalloppine of veal, pork or chicken sauteed. I buy
thinly sliced veal scallops and pound them thinner between slices of wax
paper. For pork I use pork tenderloin sliced about 1/4 inch thick and
pounded as above. For chicken I slice boneless chicken breasts into 1/4
inch thick slices and pounded. Preheat oven to warm. Heat an appropriate
sized saute pan over medium high heat and add fat of your choice (olive oil
canola oil or butter or a combination. While fat is heating up add eggs and
a bit of water to a bowl and stir to break up the eggs. On a dinner sized
plate add bread crumbs (whatever type you prefer - I like panko) Dip meat
in egg/water then dredge in the bread crumbs. Cook in batches. Since
these are very thin cuts of meat they cook very quickly. Place on a paper
towel lined plate and season with salt and pepper. Keep warm in the oven.
You can serve as is with fresh lemon juice or, as I prefer, reduce heat to
low and wipe out skillet. Add some fresh butter to skillet, when melted add
some lemon juice and some capers and a bit of the caper juice. Reduce
slightly and pour over plated meats. Sometimes with pork I'll combine the
bread crumbs with grated gruyere cheese in the food processor and coat them
with this mixture instead of plain bread crumbs. Cook over medium high heat
in canola oil. Serve with lemon wedges. I serve with herbed oven roasted
potatoes, buttered spaetzle or sauteed potatoes. If pressed for time just
microwave some frozen corn (like niblet corn in butter sauce) or frozen
vegetable of your choice.

These are all easy and can be ready in about 30 minutes. My SO likes to
start the meal with an appetizer. Something simple like bruschetta (grilled
or toasted bread slices drizzled with EV olive oil and rubbed with peeled
fresh garlic) topped with chopped onions and tomatoes, a little olive oil
and balsamic vinegar, salt and pepper and fresh basil if its handy. Or some
sliced avocado dressed with lemon juice and salt and pepper. Maybe we'll
start with a salad with a vinaigrette dressing or mozzarella and fresh
tomatoes with a vinaigrette when the tomatoes look good.

Occasionally as a treat I do southern style fried chicken. This requires a
little advance planning since I like to soak the chicken pieces in seasoned
buttermilk for several hours. I'll do this the night before or in the
morning before work and let marinate in the fridge. When ready to heat
drain, dip in seasoned flour and cook in corn or canola oil. It should take
about 20 to 25 minutes to fry them (I've posted my recipe and frying
technique in the distant past on RFC - you can google it or e-mail me and
I'll e-mail it to you).

I hope this gives you some ideas. Getting together a nice dinner doesn't
require tons of time and work. If you vary quick meals as above with
thawing those made ahead you might even get to like doing it ;-).

Kate

"Bob" > wrote in message
...
> Charlie wrote:
>
> > It scared the crap out of my cat and me when the skylight in my kitchen
> > gave way! What a noise and what a mess! It had a leak and filled with
> > water.
>
> For some reason, I'm reminded of something blacksalt wrote recently:
>
> "in a quiet kitchen with the lights off, and only the moonshine through
the
> skylight to spy on me."
>
> Being a true Son of the South, when I first read "moonshine," I naturally
> thought of Warty Jebediah Figplucker's old still up in the hills over
> yonder, and envisioned a flood of his white lightning pouring through the
> skylight. YOUR mishap is prosaic by comparison!
>
> Bob

Indeedie yes! Poor Jebediah! At last year's SD Cook-In we had some moonshine
fer sippin'. Talk about a wallop! We also had blacksalt's garam masala too.
See it all ties in. We were up in the hills (of Poway) too! There is a plan
in all this.

Charlie

On Fri, 28 Jan 2005 23:46:58 GMT, "Charles Gifford"
> wrote:

>Indeedie yes! Poor Jebediah! At last year's SD Cook-In we had some moonshine
>fer sippin'. Talk about a wallop! We also had blacksalt's garam masala too.
>See it all ties in. We were up in the hills (of Poway) too! There is a plan
>in all this.
>
>Charlie
>

I think I am going to make some killer limoncello for this year's
cook-in. How many bottles should I make?

Christine

Christine Dabney wrote:

>
> I think I am going to make some killer limoncello for this year's
> cook-in. How many bottles should I make?
>
> Christine

<big cow eyes> Do you think I could be there in
absentia? You know.. Cook-in by proxy? You can
just mail me my bottle
Goomba

Goomba38 > wrote in news:jtWdnYXKW6tzkWbcRVn-
:

> Christine Dabney wrote:
>
> >
> > I think I am going to make some killer limoncello for this year's
> > cook-in. How many bottles should I make?
> >
> > Christine
>
> <big cow eyes> Do you think I could be there in
> absentia? You know.. Cook-in by proxy? You can
> just mail me my bottle
> Goomba
>
>

Kinda A Drive-by Drinking?

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

On Fri, 28 Jan 2005 23:11:26 -0500, Goomba38 >
wrote:

>Christine Dabney wrote:
>
>>
>> I think I am going to make some killer limoncello for this year's
>> cook-in. How many bottles should I make?
>>
>> Christine
>
><big cow eyes> Do you think I could be there in
>absentia? You know.. Cook-in by proxy? You can
>just mail me my bottle
>Goomba

No, you gotta come.
You won't regret it, believe me. These are the *BEST* cook-ins!!!!

Christine

On Sat, 29 Jan 2005 00:39:29 -0800, Christine Dabney
> wrote:

>On Fri, 28 Jan 2005 23:11:26 -0500, Goomba38 >
>wrote:
>
>>Christine Dabney wrote:
>>
>>>
>>> I think I am going to make some killer limoncello for this year's
>>> cook-in. How many bottles should I make?
>>>
>>> Christine
>>
>><big cow eyes> Do you think I could be there in
>>absentia? You know.. Cook-in by proxy? You can
>>just mail me my bottle
>>Goomba
>
>No, you gotta come.
>You won't regret it, believe me. These are the *BEST* cook-ins!!!!

I can testify! Of course, this member of the South Orange County
contingent gets a hotel room so I can enjoy the eatin' *and* drinkin'.

Hmmm (perusing recipes). Am giving some thought to something a little
different like Escargots Bourguignonne or something not-so-different
like pork satays with peanut sauce or maybe something just *fun* like
shrimp creole. I think looking at recipes that I don't do often is
half the fun!

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

"Christine Dabney" <
<snip>
>
> I think I am going to make some killer limoncello for this year's
> cook-in. How many bottles should I make?
>
> Christine
=============

Enough to send some to Florida!!

Christine, would you PLEASE post your recipe for it?

Cyndi

Rick & Cyndi wrote:

> "Christine Dabney" <
> <snip>
>
>>I think I am going to make some killer limoncello for this year's
>>cook-in. How many bottles should I make?
>>
>>Christine
>
> =============
>
> Enough to send some to Florida!!
>
> Christine, would you PLEASE post your recipe for it?
>
> Cyndi
>
>

I don't know Christine's recipe for it but here's one that's rather
traditional:
http://whatscookingamerica.net/Beverage/Limoncello.htm
--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

"Christine Dabney" > wrote in message
...
> On Fri, 28 Jan 2005 23:11:26 -0500, Goomba38 >
> wrote:
>
> >Christine Dabney wrote:
> >
> >>
> >> I think I am going to make some killer limoncello for this year's
> >> cook-in. How many bottles should I make?
> >>
> >> Christine
> >
> ><big cow eyes> Do you think I could be there in
> >absentia? You know.. Cook-in by proxy? You can
> >just mail me my bottle
> >Goomba
>
> No, you gotta come.
> You won't regret it, believe me. These are the *BEST* cook-ins!!!!
>
> Christine

Christine is correct on all counts!

Charlie

"Terry Pulliam Burd" > wrote in message
...
> On Sat, 29 Jan 2005 00:39:29 -0800, Christine Dabney
> > wrote:
>
> >On Fri, 28 Jan 2005 23:11:26 -0500, Goomba38 >
> >wrote:
> >
> >>Christine Dabney wrote:
> >>
> >>>
> >>> I think I am going to make some killer limoncello for this year's
> >>> cook-in. How many bottles should I make?
> >>>
> >>> Christine
> >>
> >><big cow eyes> Do you think I could be there in
> >>absentia? You know.. Cook-in by proxy? You can
> >>just mail me my bottle
> >>Goomba
> >
> >No, you gotta come.
> >You won't regret it, believe me. These are the *BEST* cook-ins!!!!
>
> I can testify! Of course, this member of the South Orange County
> contingent gets a hotel room so I can enjoy the eatin' *and* drinkin'.

Testify sister! Testify!

> Hmmm (perusing recipes). Am giving some thought to something a little
> different like Escargots Bourguignonne or something not-so-different
> like pork satays with peanut sauce or maybe something just *fun* like
> shrimp creole. I think looking at recipes that I don't do often is
> half the fun!
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA

I'm sure the escargots would find some fans. Errrr, yum?

Charlie

"Rick & Cyndi" > wrote in message
newsIUKd.1184$UB6.280@trnddc01...
>
> "Christine Dabney" <
> <snip>
> >
> > I think I am going to make some killer limoncello for this year's
> > cook-in. How many bottles should I make?
> >
> > Christine
> =============
>
> Enough to send some to Florida!!
>
> Christine, would you PLEASE post your recipe for it?
>
> Cyndi

Posting recipes is traditionally done after the Cook-In! The suspense!

Charlie

"Christine Dabney" > wrote in message
...
> On Fri, 28 Jan 2005 23:46:58 GMT, "Charles Gifford"
> > wrote:
>
> >Indeedie yes! Poor Jebediah! At last year's SD Cook-In we had some
moonshine
> >fer sippin'. Talk about a wallop! We also had blacksalt's garam masala
too.
> >See it all ties in. We were up in the hills (of Poway) too! There is a
plan
> >in all this.
> >
> >Charlie
> >
>
> I think I am going to make some killer limoncello for this year's
> cook-in. How many bottles should I make?
>
> Christine

I can tell you approximately how many will be attending closer to the date.
I just hope the Barto's can host again!

Charlie

"Steve Calvin" > wrote in message
...
> Rick & Cyndi wrote:
>
>> "Christine Dabney" <
>> <snip>
>>
>>>I think I am going to make some killer limoncello for this year's
>>>cook-in. How many bottles should I make?
>>>
>>>Christine
>>
>> =============
>>
>> Enough to send some to Florida!!
>>
>> Christine, would you PLEASE post your recipe for it?
>>
>> Cyndi
>
> I don't know Christine's recipe for it but here's one that's rather
> traditional:
> http://whatscookingamerica.net/Beverage/Limoncello.htm
> --
> Steve
> ================

Thanks Steve. I'll have to check that out. A girlfriend of mine went all
over Italy a couple of years ago and brought back some limoncello... I fell
in LOVE with it. Woo-Hoo!

Cyndi

Cyndi wrote:

> I'm far too broke to afford a trip to Cal-i-for-ni-a.

Hey! Was that a knock on the way our governor pronounces "California"?

Bob

On Sat, 29 Jan 2005 18:35:41 -0500, Steve Calvin
> wrote:

>Rick & Cyndi wrote:
>
>> "Christine Dabney" <
>> <snip>
>>
>>>I think I am going to make some killer limoncello for this year's
>>>cook-in. How many bottles should I make?
>>>
>>>Christine
>>
>> =============
>>
>> Enough to send some to Florida!!
>>
>> Christine, would you PLEASE post your recipe for it?
>>
>> Cyndi
>>
>>
>
>I don't know Christine's recipe for it but here's one that's rather
>traditional:
>http://whatscookingamerica.net/Beverage/Limoncello.htm

The one I am going to use is from eGullet. And THAT recipe was touted
in the Los Angeles Times as one of the year's best recipes!!!

Christine

On Sat, 29 Jan 2005 13:38:27 -0800, Terry Pulliam Burd
>I can testify! Of course, this member of the South Orange County
>contingent gets a hotel room so I can enjoy the eatin' *and* drinkin'.

I think I will do the same, this year. There is NO WAY I will be able
to drive back to Idyllwild after this one. And I might need a taxi to
the hotel room afterwards. LOL.

Lets hope the Bartos are planning to host again!

Christine

On Sun, 30 Jan 2005 02:56:21 GMT, "Charles Gifford"
> wrote:

>I can tell you approximately how many will be attending closer to the date.
>I just hope the Barto's can host again!
>
Charlie - have you guys picked a date? And I'm inferring here that
it's to be at Bartos' again?

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Sun, 30 Jan 2005 15:33:20 -0800, Christine Dabney
> wrote:

>I think I will do the same, this year. There is NO WAY I will be able
>to drive back to Idyllwild after this one. And I might need a taxi to
>the hotel room afterwards. LOL.

We stayed at the Four Points by Sheraton in Rancho San Bernardo (or
whatever that place is called). Was about the closest thing to Bartos
we could find.
>
>Lets hope the Bartos are planning to host again!

Word from Charlie looks positive!

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

"Terry Pulliam Burd" > wrote in message
...
> On Sun, 30 Jan 2005 02:56:21 GMT, "Charles Gifford"
> > wrote:
>
> >I can tell you approximately how many will be attending closer to the
date.
> >I just hope the Barto's can host again!
> >
> Charlie - have you guys picked a date? And I'm inferring here that
> it's to be at Bartos' again?
>
> Terry "Squeaks" Pulliam Burd

No, but it is always the 1st or 2nd Saturday of June.

Charlie