Subj : Today in History - 1975
To   : Sean Dennis
From : Dave Drum
Date : Mon Aug 01 2022 05:44:04

-=> Sean Dennis wrote to Dave Drum <=-

 DD> Naaaaah. They looked there. There was some speculation when a couple of
 DD> barrels w/remains in them were exposed by the rapidly shrinking Lake
 DD> Mead. But, DNA scotched that rumour. He's probably feeding the fishies
 DD> in some deep body of water. Or, perhaps as the "wise guys" in my town
 DD> used to do made into sausage and bone meal.

 SD> Or hidden under someone's floorboards. <G>

He'd be pretty ripe by now .... actually just fossilised bones with the
aroma long since dissipated. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pasadena Union Restaurant Classic Baked Ziti
 Categories: Pasta, Vegetables, Herbs, Chilies
      Yield: 4 Servings
 
MMMMM---------------------------SAUCE--------------------------------
      1 oz Olive Oil
      2 ts Garlic; minced
        pn Red chile flakes
      1 qt San Marzano Tomatoes; drain,
           - pureed through food mill
    1/4 c  Extra virgin olive oil
      2 tb Italian parsley; chiffonade
      2 ts Oregano; dried
      1 tb Fresh basil; chiffonade
           Salt & black pepper; fresh
           - ground

MMMMM----------------------------ZITI---------------------------------
      1 lb Cooked ziti or rigatoni
      1 qt Tomato sauce
    1/2 lb Mozzarella cheese; shredded
      1 c  Parmigiano-Reggiano cheese;
           - grated on a microplane
 
  SAUCE: In a medium size saut++ pan, heat the oil, garlic
  and chile together over medium heat; cook until the
  garlic is translucent, about 3 minutes.
  
  In a plastic container, combine the cooked garlic and
  chile with the remaining ingredients; using a whisk, mix
  together well.
  
  Reserve the sauce.
  
  BAKED ZITI: Set the oven @ 400+|F/205+|C
  
  In a large mixing bowl, combine the cooked pasta, 3 C of
  the sauce, half of the mozzarella and half of the
  Parmigiano; mix together well
  
  Transfer the mixture to a baking dish and top with the
  remaining sauce and cheeses, spread the cheese
  completely from edge to edge
  
  Place the pan on the center rack of the oven and bake
  until hot through and the cheese is nicely caramelized
  (lots of brown spots throughout)
  
  Remove from the oven and grate some more Parmigiano
  Reggiano over the top (for good measure!)
  
  SERVE WITH GARLIC TOAST TO SOP UP THE SAUCE!
  
  By Chef Bruce Kallman
  
  RECIPE FROM: https://candieanderson.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Life is a zoo in a jungle." -- Peter De Vries
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