Subj : Re: Frijoles Borrachos
To   : Ben Collver
From : Dave Drum
Date : Wed Nov 02 2022 05:05:00

-=> Ben Collver wrote to Dave Drum <=-

 BC>       4 c  Pinto beans, cooked

 DD> Not sure on that quantitty call. 4 cups of Pinto beans will swell and
 DD> make a *lot* of beenz. If four people consume all those beans there'll
 DD> be much fluttering of the covers that night,  Bv)=

 BC> I meant 4 cups cooked rather than 4 cups dry.  I love this recipe for
 BC> dinner on cold winter evenings.  Thanks for your Frijoles Borrachos
 BC> recipe, that looks good too.  Now we're cooking with gas!

Okay. That makes sense now. Where are you located and what do you like 
to cook/eat. We have (among the remaining members of the echo) recipes
we have tested for almost anything Ftom the sublime to the ridiculous.

Here is my first ever recipe - made when I was 13 years old and without
adult (obviously) supervision.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Unique Apple Pie (An Uncle Dirty Dave Special)
 Categories: Pies, Fruits, Pastry, Dessert, Pork
      Yield: 6 Servings
 
MMMMM---------------------------PASTRY--------------------------------
  1 1/2 c  A-P flour
    1/3 c  Bacon drippings
      2 tb (to 3 tb) cold water
      1    Egg yolk

MMMMM--------------------------FILLING-------------------------------
      3 c  Apples; sliced
    3/4 c  White sugar
    3/4 c  Light brown sugar
      1 ts Cinnamon
    1/4 ts Nutmeg
    1/4 ts Allspice

MMMMM--------------------------TOPPING-------------------------------
      1    Egg white
           Sugar & cinnamon
 
  First, swipe some apples from that apple tree down the
  alley. A medium sized Kroger bag should be enough.
  Assuming you don't get caught, scoot for home and wash
  the fruits of your labour. Peel, core and slice (medium)
  three cups of fruit. Put in a bowl and cover with water
  to prevent browning.
  
  Make the pastry.
  
  PASTRY: In medium-size bowl, place 1 1/2 cups unsifted
  all-purpose flour. With pastry blender or 2 knives, cut
  in 1/3 cup bacon drippings, until the mixture resembles
  coarse crumbs. Do not add salt. The dripping provides
  plenty of salt.
  
  Add 2 to 3 tablespoons of cold water and an egg yolk to
  flour mixture and mix lightly with fork until moistened;
  gather into a ball. Wrap pastry and refrigerate 30
  minutes.
  
  Roll out pastry for a 9" or 10" pie pan. Butter the pie
  pan and place bottom layer of pastry in it.
  
  FILLING: Mix 3/4 cup refined white sugar, 3/4 cup light
  brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp
  allspice in a medium sized bowl.
  
  Drain apple slices and mix with sugar/spice mix. If all
  the sugar/spice mix is not used up in coating apple
  slices spread it over the filling after transferring
  fruit to pie pan.
  
  MAKE THE PIE: Moisten rim of pastry with a little water
  and place top crust on pie, pinching top and bottom
  together to seal. Cut steam vents into top crust with a
  sharp knife. If desired, use a pastry brush to brush egg
  white on top crust for a glaze. Sprinkle sugar across
  the crust lightly and dust with cinnamon.
  
  Bake pie @ 350°F-375°F/175°C-190°C for 50 to 55 minutes
  or until crust is lightly browned and filling bubbles.
  
  Cool 10 minutes on wire rack before cutting.
  
  VARIATIONS... I often fry up 4 slices of thick cut slab
  bacon to provide the bacon drippings. Then crumble the
  bacon slices and mix with the filling.
  
  Serve with a slice of sharp cheddar cheese between the
  top crust and the filling.
  
  This is an absolutely scrumptious pie, if I do say so.
  
  First made in August 1955, Springfield, IL
  
  From: Dave Drum | Date: December 21, 2002
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Viagra is just like Disneyland .... One hour wait for a two minute ride.
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