Subj : Re: Air Fryer
To   : Ruth Haffly
From : Dave Drum
Date : Thu May 15 2025 05:12:00

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

 DD> I'm not tossing my deep fryer, just yet.

 RH> I'm pretty sure we still have our Fry Daddy that we got some time ago
 RH> for the little jobs.

 DD> I widh I knew what happened to the Mary Dunbar deep fryer that my Mom
 DD> got from the Jewel Tea route man in the early 1950s.

 RH> Possibly tossed out in a "cleaning out of the estate" before you could
 RH> get a claim in for it or another relative took it? When my dad built
 RH> the house we lived in, he put in an electric stove--first time Mom had
 RH> cooked on anything but gas. Stove had one coil that could be dropped in
 RH> a well and used as a deep fryer, main thing Mom made with it was french

Sounds like the Hotpoint electric my grandmother had. That sunken burner
was called a "deep well". Her flat, open work space was between the burners.
I'll bet your Dad's was white w/black accents. No "avocago" or "harvest
gold" in those days.  

 RH> fries. About 20 years later, they renovated the kitchen and took out
 RH> that stove for a new one without that feature. Old stove had a flat
 RH> area on one side where you could set up an electric fry pan or plug a
 RH> griddle into an outlet on the stove. Mom lost a couple of nice features
 RH> when she "upgraded" stoves.

And my current electric is a smooth top. I'd just as soon have the older
exposed coils. And have the oven(s) as a two-stack wall mountede affair.
That's what I had in the Redneck Ranch and I really liked those wall-
mounted ovens.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Stuffed Mexi-Bells
 Categories: Beef, Pork, Vegetables, Rice, Cheese
      Yield: 5 Servings
 
      1 tb Oil
      1 lg Onion; chopped
      1 cl Garlic; minced
      1 lb Ground beef or pork *
  1 1/2 c  Diced tomatoes **
  1 1/2 ts Dried basil
      1 ts Dried oregano
      2 tb Chilli spice mix
           Salt & pepper
      2 c  Rice; cooked
      1 c  Cooked black beans
    1/2 c  Corn
  1 2/3 c  Sharp Cheddar; shredded,
           - divided
      4 lg (to 6) Mexi-bell peppers;
           - cored, tops removed
 
  * Bulk hot Italian sausage works well, too - UDD
  
  ** 14 1/2 oz can quality diced tomatoes, drained. With
  or without chilies, depending on your need for heat.
  
  Set oven @ 350oF/175oC
  
  Heat oil in a large skillet, add onion and cook over
  medium heat until soft.
  
  Add garlic and meat, cook until no longer pink, breaking
  up meat with a spoon.
  
  Add tomatoes, basil, oregano, chili powder, salt and
  pepper, reduce heat and simmer 10 minutes.
  
  In a large bowl, combine rice, beans and corn.
  
  Add meat mixture and 1 cup of cheese, mix to combine.
  
  Spoon stuffing into peppers and place in a baking dish.
  
  Add 1/4 cup water to the bottom of the dish, cover with
  foil and bake 30-40 minutes or until peppers are tender.
  
  Remove foil, top with remaining cheese and bake until
  cheese is melted
  
  From: http://www.yummly.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... The joy in pursuing trout is they live in such beautiful places!
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