Subj : Well, Charlotte back off
To   : Carol Shenkenberger
From : Dave Drum
Date : Mon Apr 01 2024 05:20:00

-=> Carol Shenkenberger wrote to Dave Drum <=-

 >  CS> She should get her next set of orders 4 April.  She's put in for Japan
 >  CS> and Norfolk as backup,  Now to wait.
 >
 > I hope, for her sake, she gets orders for Japan. Norfolk is not (or wasn't)
 > a god place for sailors. I still remember te "Dogs and Sailors Keep Off
 > The Grass" signs in one of the parks (1960). Talk about biting the hand
 > which feeds you.  Bv)=
 >
 > MMMMM----- Recipe via Meal-Master (tm) v8.06
 >
 >       Title: Makaroni Po-Flotsky (Navy Noodles)
 >  Categories: Pasta, Vegetables, Beef
 >       Yield: 6 Servings

     8<----- HATCHET JOB ----->8

 CS> I'm hoping fot Japan too.  She needs to fly her wings more in life.  We
 CS> shall see though!

My housemate's niece is an HM3 currently assigned to Navbase Guam. Her
uncle tells me she is enjoying life there.  Bv)= If she does one and 
done .... since her specialty is EMT she'll probably be in high demand
by the local ambulance comp[anies or hospital ERs. Or she might stick
it out for the next 20 or 30 - with Brittany one never knows,  Bv)=

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

      Title: Chamorro Shrimp Patties
 Categories: Seafood, Vegetables, Chilies, Dairy
      Yield: 24 patties

MMMM--------------------PEPPERY VINEGAR SAUCE------------------------
    1/3 c  White balsamic vinegar
    1/3 c  Ketchup
  1 1/2 ts Granulated sugar
    1/4 c  Water
        pn Salt
        pn Cayenne pepper; or more
    1/2 ts Fresh ground black pepper

MMMMM-------------------------FRITTERS-------------------------------
           Oil; for frying
      1 lb Raw U-30 shrimp
    1/4 c  Celery; minced fine
    1/2 c  Carrots; shredded
      1 c  Canned corn niblets; drained
    1/2 c  Frozen peas; thawed
      1 lg Cgg
    3/4 c  Evaporated milk
      1 c  A-P flour
    1/8 ts Cayenne pepper
    1/2 ts Celery salt
      1 ts (ea) salt & fresh ground
           - black pepper
      2 ts Baking powder

  For the pepper sauce, mix all ingredients in a small
  bowl. Set aside.

  Fill a deep heavy pot with about 6"s of the oil. A Dutch
  Oven works great for this. Heat the oil to 350ºF/175ºC
  and hold at that temperature.

  Peel, de-vein and coarsely chop the shrimp but leave some
  bigger pieces.

  In a medium to large bowl place chopped shrimp, celery,
  carrots, corn, peas, egg and milk. Mix to combine.

  In a separate smaller bowl mix flour, cayenne, celery
  salt, kosher salt, pepper and baking powder.

  Stir to combine then stir into the wet mixture.

  Once the oil is hot, using a #40 scoop (2 tb/30 ml/1
  oz), scoop about 12 fritters into the hot oil making
  sure you give them a nudge with a strainer or tongs so
  they float and don’t stick to the bottom .

  Fry for five minutes, tipping them with the strainer or
  tongs so they flip and cook on both sides.

  After five minutes, remove one and check center. If
  done, remove all to a platter lined with paper towels.

  Once oil is back to temperature, cook remaining
  fritters. Our batch made 24 fritters.

  Serve hot with the Peppery Vinegar Sauce.

  Serves 8 (3 fritters each)

  RECIPE FROM: https://www.afamilyfeast.com

  Uncle Dirty Dave's Archives

MMMMM

.... "Nothing in the world can take the place of persistence." - Calvin Coolidge
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