Subj : Re: Plan-Overs
To   : Ruth Haffly
From : Dave Drum
Date : Mon Jan 13 2025 05:00:00

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

 RH> It would have been nice last night. Started with freezing rain, then
 RH> went into snow (got about an inch) then back to freezing rain. A good
 RH> bit of it melted today but we did the smart thing and stayed in.
 RH> Repackaged the left overs from the Legion supper so we've got a lot of
 RH> pulled pork in the freeze, 4 pints of beans and several bags of
 RH> cookies. Bit of left over cole slaw will be eaten tonight, as well as
 RH> some of the potato salad and pulled pork. Unopened potato salad will go
 RH> down to the Auxiliary meeting/meal next week.

We had over 8" of snow when all was said and done. Yesterday we got to
40 degrees Farenheit - which melted off a lot from the sidewalks and the
non-arterial streets. And made it safe to use cruise control except on
the unplowed/unsalted streets.

 DD>      8<----- CUT ----->8

 RH> Leftovers that go back into the fridge go into glass containers, as
 RH> does cut up fruit and other such stuff that needs to be put in the
 RH> fridge. Used to do a lot of Tupperware until Steve retired from the
 RH> military; since we don't have to meet a weight allowance any more, I've
 RH> switched to glass.

 DD> Most of my culinary glass is loaf pans, casseroles, pie plates. Mostly
 DD> Anchor-Hocking and all oven safe. Oh, and an amber glass 3 quart sauce
 DD> pan the I literally inherited when my fried John Ilsley snuffed it.
 DD> His daughter gave it to me.

 RH> I've got a good number of casseroles, long pans and pie plates, mostly
 RH> Corning Ware. Also have the one quart and 1 1/2 quaart Visions pots
 RH> from the set we had many years ago.

I mis-spoke. That amber Good Visions sauce pan is just 2 quarts I had
occasion to use it to boil up some penne pasta. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easy Caprese
 Categories: Pasta, Poultry, Vegetables, Chicken, Herbs
      Yield: 4 Servings
 
      1 lb Penne pasta (8 c)
      2 c  Shredded chicken
      8 oz Fresh mozzarella pearls
           +=OR=+
      2 c  Shredded mozzarella
      2 c  Cherry tomatoes; halved
      1 ts Salt
  1 1/2 c  Basil pesto
    1/2 c  Chopped fresh basil
 
  Set oven @ 425ºF/218ºC.
  
  Cook pasta according to package directions. Set aside.
  
  In a large mixing bowl, combine chicken, pasta, cheese,
  tomatoes, pesto and salt. Stir until well combined.
  
  Evenly distribute pasta in a 9"x13" baking dish. Bake
  for 25-30 minutes or until it is heated through and
  cheese is bubbly. If pasta browns too quickly, cover
  with foil.
  
  Top with chopped basil before serving.
  
  UDD NOTES: Rotisserie chicken worked a treat here. And
  that jar of basil pesto I bought last semmer for a
  different project. The recipes as I got it said serves
  8. I've altered that to reflect reality.  Bv)=
  
  RECIPE FROM: https://nourish.schnucks.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... One more terrifying thing about old people. I'm going to be one soon.
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