Subj : Free Again Was: Line Cam
To   : Ben Collver
From : Dave Drum
Date : Fri Mar 28 2025 11:17:00

-=> Ben Collver wrote to Dave Drum <=-

 DD> They cut me loose from the O. R. too late to order lunch qfter starting
 DD> The appetite was back. This is what Robin (niece) made me for supper

 DD>       Title: Shrimp Linguine w/Roasted Pepper Alfredo

 BC> Hooray, glad to read you are free and have a healthy appetite!  What a
 BC> coincidence that your nice niece made you a shrimp dish.  Here's a
 BC> pasta recipe with shrimpy meatballs.  The instructions are not clear to
 BC> me.

I've *always* had a "healty" appetite.  Bv)= As to why the instructions 
leave a lot to be discovered - Dom DeLuise's day job is as a stand-up
comedian. https://en.wikipedia.org/wiki/Dom_DeLuise

For the meatballs:  Mix all together very well. Leave sit in the ice box 
for 10 minutes.

Using a teaspoon, make 1/2" size meat balls.

Put them in a skillet with a little olive oil. Cook until browned. Set 
on a baking sheet, when baking sheet is full, put it in a 350ºF/175ºC 
oven for 10 minutes. Repeat until all are done.

 BC> ---------- Recipe via Meal-Master (tm) v8.02

 BC>       Title: Mamma's Stracciatelle with Tiny Meatballs
 BC>  Categories: Beef, Italian, Soups, Pasta
 BC>       Yield: 6 Servings

I thought you were gonna do something like this:

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

      Title: Shrimp Scampi Meatballs
 Categories: Seafood, Vegetables, Breads, Herbs
      Yield: 4 servings

      1 lb Peeled, deveined raw shrimp,
           - tails off
      1 lg Egg
    1/4 c  Plain bread crumbs
    1/4 c  White onions; in small dice
      1 ts Lemon zest
    1/2 ts Old Bay seasoning
    1/4 ts Ground black pepper
  7 1/2 oz (1/2 bottle) scampi seafood
           - sauce
      5 c  Linguine; cooked al dente
           Fresh parsley 
           Lemon

  Set oven @ 375ºF/190ºC. 

  Line a large rimmed baking pan with foil; lightly spray
  with nonstick cooking spray, set aside.

  Pat shrimp dry with paper towels. Place in food
  processor. Cover and pulse until coarsely chopped. Place
  shrimp in a large bowl. Gently combine beaten egg, bread
  crumbs, white onion, lemon zest, Old Bay, and black
  pepper. 

  Shape mixture into balls with 1 1/4" scoop or moistened
  hands. Place meatballs on prepared baking sheet about 1"
  apart. Bake for 4 to 8 minutes, turning once halfway
  through until internal temperature reaches 145 degrees.
  Drain on paper towels.

  FOR SAUCE: Heat sauce in large saucepan. Add meatballs
  and 5 cups hot cooked linguine; toss and heat until
  warm. Garnish with chopped parsley and lemon slices, if
  desired. 

  NOTE: To cook meatballs in a skillet, spray a large
  nonstick skillet with Hy-Vee nonstick cooking spray.
  Working in batches, cook meatballs in skillet over
  medium heat for 4 to 8 minutes, turning often. Drain on
  paper towels.

  RECIPE FROM: https://www.hy-vee.com

  Uncle Dirty Dave's Archives

MMMMM

.... I'm not loafing, I'm doing research on inertia.
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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