Subj : Re: Apples part 2 To : Ruth Haffly From : Dave Drum Date : Fri Oct 25 2024 05:20:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> Pretty much. It was like she didn't care any more. She asked me to DD> move in with her - I suspect mostly to help ride herd on my younger DD> brother. When she passed I became his guardian. RH> How old was your brother at the time? My parents both passed away when RH> all of their children were grown/gone so there was no need for any RH> guardianship issues. DD> He was 14. So I raised/supervised/advised him for four years before he RH> An age where the right kind of supervision will turn the kid into a RH> good young man. So long as he thought I was advising him on "how "to get away with" stuff he paid attention. DD> joined the Navy where he learned two widely divergent trades. Cooking DD> and underwater welding. He was running the kitchen at the Pensacola DD> Naval Air Station's officer's club when he fund that underwater DD> welding paid astounding amounts of $$$ per hour so he gave up cheffing DD> and went to working on the offshore oil rigs on a contract basis. It DD> paid well enough that he only had to work a few days a month to DD> provide for his wife and children with lots left over for "projects". RH> Sounds like he turned out well. Interesting that the Navy let him RH> pursue 2 such widely divergent career paths. Whilst doing the Navy's version of KP he was a cook's helper and he paid attention. Then his "A" school for training as a hull mantainence tech took him into a new class and taught him the underwater welding thing. And after graduation from that it was back to cook's helper until his orders came through assigning him to a ship. RH> Sounds like it so all of those folks that came over from that part of RH> England would have been happy. Probably passed along to their neighbors RH> how to make cider and let it age into vinegar. DD> When I make cider vinegar I *always* add some "mother" to the raw DD> juice and - Presto - ChangeO ... cider vinegar. Bv)= RH> Modern way, old way was to set a barrel of cider outside and let it RH> overwinter, drawing off what you need (but topping it off with more RH> cider as you did). By spring you would have a right nice barrel of RH> vinegar, just in time for the summer preserving and such like. DD> Scrumpy is a type of cider originating in the West of England, DD> You likely wouldn't drink it because of the alcohol. I've tried it and DD> don't care to repeat the experience. But, I might cook with it if DD> there were some on hand, RH> Thanks for the head's up. I've not done a lot of cooking with RH> cider/apple juice in any form tho I did get a recipe for apple cake RH> from a friend that starts by reducing a quart of cider down to about a RH> cup. DD> Sounds like an apple syrup. Now, that's a syrup I'd eat on my waffles. RH> Most anything fruity works well for waffles. (G) MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Picnic Potatoes Categories: Potatoes, Soups, Casseroles Yield: 10 Servings 2 lb Frozen hash browns 1/2 c Butter; melted 2 cn Cream of chicken soup 2 c Cheddar cheese; grated 2 c Sour cream 1/2 c Onion; chopped S & P Onion granules Garlic granules Mix everything together. Place into a greased 13" X 9" or 3 qt. casserole dish. Mix 2 cups of crushed corn flakes with 1/4 cup melted butter. Spread on top of casserole. Bake at 350oF/175oC for 45 minutes to 1 hour. Recipe from the kitchen of Rita Emmett Note: If you use the 13" X 9" dish there will be some left over to keep at home. Recipe from: http://www.recipesource.com Uncle Dirty Dave's Archives MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Perfect Picnic Rub Categories: Rubs, Condiments, Herbs, Chilies Yield: 1 Batch 5 tb Ground black pepper 1/4 c Turbinado sugar 3 tb Paprika 2 tb Salt 1 tb Dry mustard 2 ts Onion powder 1 ts Cayenne Mix together. Store in glass jar. Protect from excess heat. Use liberally. From: Smoke & Spice Shared By: Pat Stockett - 06-22-95 Uncle Dirty Dave's Archives MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Farm Monitor's Pressed Italian Picnic Sandwich Categories: Breads, Pork, Beef, Cheese, Vegetables Yield: 4 servings 1/4 c Olive oil 3 tb Balsamic vinegar 1 ts Dijon mustard 1/4 ts Black pepper; to taste 1/4 c Prepared pesto 1 Loaf Ciabatta bread 1/4 lb Sliced provolone cheese 1/2 lb Salami 1/2 lb Sliced ham 1/4 lb Sliced pepperoni 1 lb Fresh mozzarella; sliced 1/2 c Roasted red peppers; sliced Combine olive oil, vinegar, pesto and pepper. Cut bread in half, spread oil mixture evenly on both cut sides. Layer provolone and remaining ingredients in order listed. Tightly wrap sandwich in plastic wrap, place a heavy object such a heavy frying pan in top of the sandwich, refrigerate overnight. Slice sandwich into serving sizes and wrap in deli paper to serve. RECIPE FROM: https://www.farm-monitor.com Uncle Dirty Dave's Archives MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Provencal picnic sandwich (Pan bagnat) Categories: Breads, Vegetables, Herbs, Seafood Yield: 7 Servings 1 Pain de campagne or round - sourdough loaf (400g/14oz) 1 cl Garlic; fine chopped/grated 3 tb Extra virgin olive oil 1 sm Red onion; thin sliced 3 lg Ripe tomatoes; sliced 1 (15 cm/6") cucumber; sliced 225 g Tin tuna in olive oil; - drained 6 Anchovies in olive oil; - drained 3 lg Hard-boiled eggs; peeled, - sliced 20 Nicoise or Kalamata olives; - pitted, halved 1 ts Fresh oregano or marjoram - leaves; chopped 10 Fresh basil leaves; torn 1 Handful rocket leaves 1 tb Red wine vinegar 1 ts Dijon mustard Salt & fresh ground pepper Slice off the top quarter of the loaf to use as a lid. Using your fingers, hollow out the inside of the rest of the bread to leave just a shell. Sprinkle the inside of the bread shell and the lid with the garlic, then brush with 2 tablespoons of the olive oil. Layer the onion, tomatoes, cucumber, tuna, anchovies, eggs, olives, oregano, basil and rocket into the bread shell, seasoning with salt and pepper as you go (the order does not really matter). Mix the remaining olive oil with the vinegar and mustard in a small bowl and then drizzle this dressing into the bread shell so it trickles down over the filling. Top with the bread lid and wrap the loaf tightly in kitchen foil. Place in a baking tin and weigh down with a heavy pan or a four pack of tinned tomatoes or similar. Leave in the fridge overnight. Cut into wedges and serve. Serves 6 - 8 By Rick Stein RECIPE FROM: https://www.bbc.co.uk Uncle Dirty Dave's Archives MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Layered Picnic Loaves Categories: Breads, Vegetables, Herbs, Cheese, Meats Yield: 24 servings 2 Unsliced loaves (1 lb ea) - Italian bread 1/4 c Olive oil 3 cl Garlic; minced 2 ts Italian seasoning; divided 1/2 lb Deli roast beef 12 sl (1 oz ea) mozzarella cheese 16 Fresh basil leaves 3 md Tomatoes; thin sliced 1/4 lb Thinly sliced salami 6 1/2 oz Jar marinated artichoke - hearts; drained, sliced 10 oz Bag ready-to-serve salad - greens 8 oz Thin sliced deli chicken 1 md Onion; thin sliced 1/4 ts Salt 1/8 ts Pepper Cut loaves in half horizontally; hollow out tops and bottoms, leaving 1/2' shells (discard removed bread or save for another use). Combine oil and garlic; brush inside bread shells. Sprinkle with 1 teaspoon Italian seasoning. Layer bottom of each loaf with a fourth of each: roast beef, mozzarella, basil, tomatoes, salami, artichokes, salad greens, chicken and onion. Repeat layers. Season with salt, pepper and remaining Italian seasoning. Drizzle with remaining oil mixture if desired. Replace bread tops; wrap tightly and refrigerate at least 1 hour before slicing. Marion Lowery, Medford, Oregon Makes: 2 loaves (12 servings each) RECIPE FROM: https://www.tasteofhome.com Uncle Dirty Dave's Archives MMMMM .... Don't ask a butcher's advice on cooking; if he knew, he'd be a chef. --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .