Subj : Re: Shrimp was: Chilies To : Ruth Haffly From : Dave Drum Date : Mon Dec 16 2024 05:20:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> Funny you shold bring this up right now. I was defrosting the freezer DD> and came across a bag of tail-off shrimp buried in the frost. NOTE TO DD> SELF: Check Best Buy for that self-defrosting freezer. RH> I do like our self defrosting freezer, same with the fridge freezer. RH> I've defrosted many freezers over my lifetime and various moves; it's RH> nice not to have to worry about that any more. Used to be easy when I was a kidlet and the freezer at the time held only a pair of ice cube trays and maybe a package of hamburger. Open the door, unplug the Frigidare and place a fan to blow room air on the freezer. As the collected frost lost its grip on the coils and slid into the catch pan under the freezer turn the fan to off, dump the catch pan and plug the ice box back in. Usually the ice cube trays had'nt melted enough to loosed the cubes in the trays. Bv)= Too bad it's not that easy today. I scored a nice 12.6 cu. ft. self- defroster at Best Buy for U$500 delivered and the current box moved to the garage. RH> I might try it soon myself. Recently I was browsing thru a cook book RH> put out by the Rocky Mount Junior League, came across the following. I RH> had a pack of shrimp in the freezer from some time ago, cut the recipe RH> in half and had a supper that we'll repeat. RH> VIDALIA SHRIMP SAUTE OVER ANGEL HAIR PASTA RH> 30 ounces angel hair pasta RH> (I subbed in buckwheat noodles (soba) that had been in the pantry for a RH> while.) RH> 1/4 c olive oil RH> 2 cloves garlic, chopped RH> 2 green peppers, sliced in strips RH> 2 red peppers, sliced in strips DD> Bell peppers? Or poblano/NuMex? RH> First time making; I used bells but may try others next time around. RH> Don't want to overpower the shrimps tho. Poblanos and NuMex/Anaheim are fairly mild as long as you stay away from the Heritage Big Jim cultiver. Those are in the jalapeno range for heat, DD> Looks like a decent recipe. If Vidalia onions are not in season you DD> can sub nearly any yellow (sweet) onion icluding the Texas 1084. RH> Or the Maui sweet, used enough of them over almost 6 years in HI. They RH> work well in something like this. Forgot about those as we don't see many of them, even at Harvest Market, Real Vidalias and 1084s are much more common. Our local Ansar Shrine holds a sale every year with Vidalia onions brought back from Vidalia Georgia. DD> Anyway I made this recipe I invented when living at my brother's house DD> for medical recovery a few years ago. It was a hit then and it was DD> again last night. Real Alfredo would use fettucine noodles. But, I DD> prefer the thinner linguine or spaghetti. And it's a poor cook who DD> can't suit himself. Bv)= DD> Title: Shrimp & Broccoli (sort of) Alfredo DD> Categories: Seafood, Sauces, Pasta, Cheese DD> Yield: 4 Servings RH> Looks good, I had a Wegman's heat & serve (with chicken and penne RH> pasta) version of this last week. Pan said one serving, I had it over 2 RH> meals. It was ok, not great, not bad with only 3 pieces of broccoli in RH> the whole thing. Don't know if I would buy it again but Steve had his RH> VFW meeting and I didn't have anything in the fridge that looked RH> appealing, DD> I sometimes nuke up a Healthy Choice selection then let one of the fur DD> kids pre-wash the container. I really like when Hy-Vee puts them on a DD> special for under U$3 ea. Great price and good (also convenient) food. RH> I've tried some of the different pre made things from Wegman's when RH> Steve has a supper meal. A bit more on the pricey side but they're made RH> up fresh and are generous enough to make 2 meals of it. I have a number of different deli-departments to choose from for take away pre-made meals. Some are great and some are ..... But I like the convenience of the frozen Healthy Choice of Stouffer's. Or even good ol' Banquet pot pies. No Marie Callender though. I've been burnt too often. Can't imagine how that brand got so popular. My favourite "hot-deli" take home is a half-pound of Humphrey's breaded chicken livers and a pint container of melon chunks - either honey-dew or muskmelon. A nice lunch that doesn't carb load me so I'm able to get things done in the afternoon without a nap. Bv)= This is more effot than stopping at the market - but, it's good: MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fried Chicken Livers Categories: Poultry, Dairy, Offal Yield: 2 Servings 1 lb Chicken livers 1 lg Egg 1/2 c Milk 1 c A-P flour 1 tb Garlic powder Salt & pepper Vegetable oil to fry Place chicken livers in a colander; rinse with cold water and drain well. Blot dry with paper towels. Whisk egg and milk together in a shallow dish until blended. Place flour, garlic powder, salt, and pepper into a zip-top bag; shake to combine. Heat oil in a deep fryer or large saucepan to 375oF/190oC Dip chicken livers in egg mixture to coat, then transfer, one at a time, into flour mixture, shaking the bag to coat completely. Gently place coated livers, a few at a time, into hot oil; cover with a splatter screen and cook until crisp and golden brown, 5 to 6 minutes. Uncle Dirty Dave's Kitchen MMMMM .... Time travel: Throwing the alarm clock at the wall. --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .