Subj : Re: Moussaka was: Fajitas
To   : Shawn Highfield
From : Dave Drum
Date : Sat Nov 05 2022 06:31:29

-=> Shawn Highfield wrote to Dave Drum <=-

 DD> The first time I had cacciatore it was served by Sammy (Salvatore)
 DD> Zito, a retired coal miner who lived in a downtown rooming house run by
 DD> my friend's mother. It was pigeon cacciatore made with birds from the
 DD> roof of the building.  And cooked on a one coil hot plate. Bv)=

 SH> Too bad he wasn't still alive.  We lost our balcony to the flying rats.
 SH> Andrea and I fought a good fight, won a few battles but ultimatly they
 SH> won the war.

Not sure Sammy could have et that many pigeons. I had a problem here 
with starlings .... real pests. Then someone pulled my coat and told me 
that D-Con (the mouse bait) also works on birds. The problem in my case
was keeping the songbirds out of the baited feeder. But we worked it
out and now I don't have to take my car thtough the car wash nearly as
often as before. And wrens and robins have returned

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hummingbird Bundt Cake
 Categories: Cakes, Desserts, Fruits, Nuts
      Yield: 11 Servings
 
MMMMM---------------------------BATTER--------------------------------
  1 1/2 c  Chopped pecans
      3 c  A-P flour
      2 c  Sugar
      1 ts Baking soda
      1 ts Ground cinnamon
    1/2 ts Salt
      3 lg Eggs; beaten
  1 3/4 c  Mashed ripe bananas (4 lg)
      8 oz Can crushed pineapple;
           - undrained
    3/4 c  Oil
  1 1/2 ts Vanilla extract

MMMMM---------------------------GLAZE--------------------------------
      4 oz Cream cheese; diced,
           - softened
      2 c  Sifted powdered sugar
      1 ts Vanilla extract
      2 tb Milk
 
  PREPARE CAKE BATTER: Set oven @ 350°F/175°C.
  
  Bake pecans in a single layer in a shallow pan 8 to 10
  minutes or until toasted and fragrant, stirring halfway
  through.
  
  Stir together flour and next 4 ingredients in a large
  bowl; stir in eggs and next 4 ingredients, stirring just
  until dry ingredients are moistened. Sprinkle 1 cup
  toasted pecans into a greased and floured 14-cup Bundt
  pan. Spoon batter over pecans.
  
  Bake for 1 hour to 1 hour and 10 minutes or until a
  long wooden pick inserted in center comes out clean.
  Cool cake in pan on a wire rack 15 minutes; remove
  from pan to wire rack, and cool completely (about 2
  hours).
  
  PREPARE GLAZE: Process cream cheese, powdered sugar,
  vanilla, and 1 Tbsp. milk in a food processor until well
  blended. Add remaining 1 Tbsp. milk, 1 tsp. at a time,
  processing until smooth. Immediately pour glaze over
  cooled cake, and sprinkle with remaining 1/2 cup toasted
  pecans.
  
  by Mrs. L. H. Wiggins
  
  Makes 10 to 12 servings
  
  RECIPE FROM: https://www.southernliving.com
  
  Uncle Dirty Dave's Archives
 
MMMMM
.... Sometimes you're the statue. Other times you're the pigeon.

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