Subj : Bacon
To   : Ruth Haffly
From : Dave Drum
Date : Mon Feb 12 2024 06:31:00

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

 RH> Depending on what I'm using the bacon for, I'll cook it either in the
 RH> microwave or frying pan or bake it in the oven. The latter is good for
 RH> large quantities, the first for spatter free cooking as the bacon gets
 RH> layered between paper towels.

 DD> I have a round, ridged tray from Nordic Ware for use in the nuker. It
 DD> is ridged on one side w/a pouring lip to help get rid of the bacon

 RH> I bought a rectangular, ridged on one side and sloped into a well thing
 RH> for doing bacon with my first microwave. Passed it on eventually for
 RH> various reasons.

I had ne of those several houses (and microwaves) ago. It went, pretty
quickly, to the Goodwill donations box.

 DD> grease. and the reverse side is smooth  and can be used for cooking or
 DD> warming pizza in the microwave.

 RH> Most of our pizza is done in the regular oven. Reheating is done in the
 RH> toaster/convection oven, as is pizza bread (toast bread, add sauce,
 RH> toppings, bake for a few minutes in oven).

I only use this for warming pizza. Baking is done on a pizza stone in
the oven. Just bought a new 16" square pizza stone w/paddle (peel) for
less than U$10. Heck, the peel is worth that.

     8----- OUT ----->8

 DD> This one will be made in the near future - note that it hasn't  got
 DD> any tomatoes. But I'm waiting until the asparagus pokes its heads up
 DD> with the warmer weather.

 DD>       Title: Pesto Shrimp Pasta
 DD>  Categories: Pasta, Herbs, Citrus, Seafood, Vegetables
 DD>       Yield: 4 servings

 RH> Looks interesting. I'd probably do a half recipe for just Steve and me.

 DD> It should save well for leftovers. Although I might, if doing "plan
 DD> overs" cut back on the pasta and  do fresh when I haul the sauce out
 DD> of the fridge.   Bv)=

 RH> Depends, I might do planned overs but usually cook up pasta fresh and
 RH> just reheat the sauce.

That's the way I do it and that's what I said above. I've not figured 
out a way the save cooked bare pasta successfully.

Made this yesterday for my brother's Stupid bowl party. He supplied the
dippers. I dropped it off and came back home to finish a book I was near
the end of. Watching steroid giants crash into each other is not my idae
of time well spent.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cannoli Dip
 Categories: Cheese, Chocolate, Nuts, Citrus
      Yield: 3 servings

      2 c  Ricotta cheese
      8 oz Mascarpone cheese
  1 1/2 c  Powdered sugar
      1 ts Vanilla extract
      1 ts Lemon zest
      1 c  Mini semisweet chocolate
           - chips
      1 c  Cannoli shell pieces
           +=OR=+
      1 c  Waffle cone pieces; for
           - dipping

  Beat ricotta and mascarpone together in a bowl until
  smooth; add sugar, vanilla and lemon zest. Continue to
  stir mixture until sugar is completely incorporated.

  Divide mixture in half and fold chocolate chips into one
  half and chopped pistachios into the other.

  Cover bowls with plastic wrap and refrigerate until
  chilled, at least 30 minutes. Serve with broken cannoli
  shells or waffle cones.

  RECIPE FROM: https://schnucks.com

  Uncle Dirty Dave's Kitchen

MMMMM

.... It is the duty of an apple to be crisp and crunchable.
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