Subj : Farmhouse B'fast Week - 1
To   : Ruth Haffly
From : Dave Drum
Date : Tue Jan 30 2024 12:33:00

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

 RH> For some unknown reason, I wasn't able to get mail last week so today
 RH> is the first day I've seen something since probably last Monday.

I wondered if you wee off to visit again or something. I hate it when I
can get my daily feed of Phydeaux as it's my *only* form of social media
other than in-person stuff.

 DD>       Title: Bauernfruhstuck (Farmer's Breakfast)
 DD>  Categories: Pork, Eggs, Vegetables, Potatoes, Dairy
 DD>       Yield: 4 Servings

 DD>       4 md Potatoes
 DD>       4 sl Bacon; diced
 DD>       3 lg Eggs
 DD>       3 tb Milk
 DD>     1/2 ts Salt
 DD>       1 c  Ham; in small cubes
 DD>       2 md Tomatoes; Peeled
 DD>       1 tb Chives; Chopped

 RH> We do this with chicken, no ham, tomato or bacon. Just chicken, potato,
 RH> egg and sometimes an onion. It's good, no matter how it's made. (G) I
 RH> made chicken piccota last week, turned out really good (yes, I used
 RH> capers) so will do it again. One change I made was to use chicken
 RH> breast cutlets instead of cutting or pounding a breast piece; it saved
 RH> a step and no mess to clean up before going on to the next step. I will
 RH> definatly make it again; we both enjoyed it.

Bacon is my favourite vegetable. As you may have suspected. Ham is ok,
but just barely. Pork chops, no we're talking. Most of my chicken is
done with dark meat. I bought 3 ten pound bags of leg quarters last 
week when they were put on sale @59c/lb. Did one bag in my casserole
crock-pot and came out with severalm pounds of shredded chicken, a lot
of bones for stock making, a good supply of schmaltz for frying spuds
and other things, and some skin to add into the stock for thickening.

The legs I didn't cook right away are sucky-bagged and frozen. The meat
that I puled from the cooked quarters wasw divided into meal sized lots
and got the sucky-bag treatment except for the one I used for chicken
amd noodles.

Not much money in that batch of chciken but a lot of "sweat equity". 
And I've got chicken enough to last until the next great deal.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dirty Dave's Old Fashion Chicken & Noodles
 Categories: Poultry, Pasta, Vegetables, Herbs
      Yield: 5 Servings
 
    500 g  (17.6 oz) Swabian Spaetzle *
     28 oz (2 cans) chicken broth
      2    Chicken leg quarters; cooked
           - meat removed from bone and
           - shredded
    1/8 ts Ground sage
      1 ts Celery seed
    1/4 ts (to 1/2 ts) "Italian" herb
           - seasoning
 10 3/4 oz Can cream of chicken soup
  1 1/2 c  Left over chicken gravy
           +=OR=+
     12 oz Jar Heinz chicken gravy
 
  * Deutsche Kuche found at ALDI. These are as good as I
  can make from scratch on a good day. And not expensive.
  
  In a large pan, bring chicken broth to a boil. Add the
  noodles. Stir. Let it come back to a boil, turn down to
  a medium heat, stirring often. While cooking add chicken
  and spices. Cook noodles until tender, if it becomes dry
  add small amount of water until noodles are tender.
  
  Mix together chicken soup and gravy. Add to the noodle
  mixture and stir continuously. When they are no longer
  watery, remove from heat. The noodles will be thick,
  creamy and chewy. Similar to dumplings.
  
  Serves 4-6 with side dishes.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... When I was a kid naptime was a punishment. Now it's a privelege.
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