Subj : Re: Cookware
To   : Ruth Haffly
From : Dave Drum
Date : Fri Mar 17 2023 05:03:00

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> My turntable is run by the mains current not a battery. It operates a
 DD> six R.P.M. (one full turn every 10 seconds) so when I'm re-heating a
 DD> cup of coffee I set the timer in 10 second increments to let the cup
 DD> handle be pointing in the right direction for easy pick-up and

 RH> Our first microwave (bought in 1984) had no turntable so we bought a
 RH> battery operated one. We called it "the rattlesnake" because the sound
 RH> it made (after winding up every 15 minutes) sounded like the snake's
 RH> rattle. Subsequent models have had built in turntables, and yes, it's
 RH> nice to have the mug handle pointing in the right direction. (G)

My first microwave had no turn table either. It was a Raytheon that I
picked up at the bankruptcy auction of a local hotel. It was tall and
narrow rather than the short and wide models being sold today. My brother
left a spoon in the cup of coffee he was reheating and it shot sparks
clear across the kitchen. Neither of us ever made that mistake again.

     8<----- CUT ----->B

 DD> Here's one I make using puff pastry (the single guy's friend) and can
 DD> be done in my microwave with its "browning" feature. The recipe, as
 DD> was written, uses leftover turkey. But, I've used chicken to good
 DD> effect.

 >> CONTINUED IN NEXT MESSAGE <<

 RH> I looked at it--looks good but one I'd probably do only if I had
 RH> nothing else planned for the better part of the day. As it was, I was
 RH> in the kitchen for a couple of hours--would have been longer if I'd had
 RH> to roll out the crust and bake it. It reheated well; we put portions on
 RH> plates and reheated them last night. We've still got enough for another
 RH> meal.

That recipe doesn't take long at all using rotissiere or canned chicken
and pre-made pastry, frozen (or leftover) veg, etc.

If I want to be more eabourate I may try this one I saved from one of 
Taste of Home's Top Ten listings. It calls for store-bought pie crusts.
I am perfectly capable of making me own.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Favorite Chicken Potpie
 Categories: Poultry, Pastry, Vegetables, Potatoes, Herbs
      Yield: 16 servings
 
      2 c  Diced, peeled, potatoes
  1 3/4 c  Sliced carrots
      1 c  Butter, cubed
    2/3 c  Chopped onion
      1 c  A-P flour
  1 3/4 ts Salt
      1 ts Dried thyme
    3/4 ts Pepper
      3 c  Chicken broth
  1 1/2 c  Whole milk
      4 c  Diced, cooked, chicken
      1 c  Frozen peas
      1 c  Frozen corn
      4    Sheets refrigerated pie
           - crust
 
  Set oven @ 425ºF/218ºC.
  
  Place potatoes and carrots in a large saucepan; add
  water to cover. Bring to a boil. Reduce heat; cook,
  covered, 8-10 minutes or until crisp-tender; drain.
  
  In a large skillet, heat butter over medium-high heat.
  Add onion; cook and stir until tender. Stir in flour and
  seasonings until blended. Gradually stir in broth and
  milk. Bring to a boil, stirring constantly; cook and
  stir 2 minutes or until thickened. Stir in chicken,
  peas, corn and potato-carrot mixture; remove from heat.
  
  Unroll a pie crust into each of two 9-in. pie plates;
  trim crusts even with rims of plates. Add chicken
  mixture. Unroll remaining crusts; place over filling.
  Trim, seal and flute edges. Cut slits in tops.
  
  Bake 35-40 minutes or until crust is lightly browned.
  Let stand 15 minutes before cutting.
  
  Karen Johnson, Bakersfield, California
  
  Makes: 2 potpies (8 servings each)
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "A cheapskate won't tip a server. I'm just careful with my money" Dave Drum
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