Subj : Re: Stoves was: Air Fryer To : Ruth Haffly From : Dave Drum Date : Thu May 22 2025 12:07:00 -=> Ruth Haffly wrote to Dave Drum <=- RH> We had a wall oven in our quarters on Fort Hood, TX. Stove top was gas, RH> set on a flat surface with, as I recall, counter space on both sides. I RH> really liked the wall oven, thought if we ever built a house, I'd do RH> that. OTOH, our older daughter has one in her house--they had it custom RH> built--but she's not really that happy with it. DD> Does she have a specific complaint about missing features? Or perhaps DD> she's just not a baker RH> She is somewhat of a baker. Top oven is actually a microwave. Main RH> complaint about the regular ove is that it takes a long time to preheat RH> and baking takes longer than usual time for most things. All ovens are different. The oven on my current stove heats to about 340º on a setting of 350º. So, I boost the dial a bit until my instant-read tells me to temp is proper. DD> The dual oven set-up I had at the tin can was nice. I catered DD> Thanksgiving dinner one year and it was as near perfect as I could DD> have wished. Did the bird in the big (bottom) oven and the sides in DD> the smaller upper unit. DD> Did this on the cook-top using goose fat from the roasing bird .... DD> Title: Sauteed Potatoes in Goose Fat DD> Categories: Five, RH> Tv-food, Vegetables, Potatoes DD> Yield: 6 Servings RH> Sounds like you made good use of all the cooking surfaces. I do RH> remember that one year while we were in AZ, my sister roasted (not RH> smoked) her Thanksgiving turkey on the outside gas grill. IIRC, that RH> was one time when she was about to throw out the carcasse after the RH> meal, with a lot of meat still on it (she didn't like dealing with RH> leftovers). I asked if I could take the carcasse home with us (we'd RH> brought up a cooler with pumkin pies and other goodies in it), got it RH> and made soup with it. Sounds like something I'd do. My local GFS is selling rotisserie chickens for U$3 each. I save the carcasses after stripping the meaat. Makes some very nice stock ... and inexpensive. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Rotisserie Chicken Enchiladas Categories: Latino, Poultry, Chilies, Cheese, Breads Yield: 5 Servings 10 sm Flour tortillas 1/2 Leftover rotisserie chicken; - meat stripped, shredded 15 oz Can black beans 3 tb Oil 1 lg Onion; thin sliced 2 cl Garlic; minced 1 1/2 ts Smoked paprika Handful Swiss Chard; chopped 1 c Corn niblets 1 tb Chipotles in adobo; minced 1 ts Chilli spice mix 1 ts Ground cumin 3/4 c Canned tomatoes 1 tb Brown sugar 1/2 c Shredded cheese; a mix of - yellow and white Salt For the beans and enchilada sauce: In a frying pan, sauté the onions in the canola oil over medium-low heat until translucent. Add the garlic and cook a few minutes until softened. Scrape half of this mixture into a medium saucepan. In the original pan, add the smoked paprika, and the can of black beans (don't bother draining). Cook until the beans' liquid is reduced, then add in the greens. Once they’ve wilted, turn off the heat and set the whole skillet aside. Add salt to taste-be careful though, as canned beans can be salty. In the other saucepan, add chipotles, chilli spice, cumin, tomatoes, brown sugar, and a cup of water to the saucepan. Bring to a boil and cook until reduced by half, about 20 minutes. Cool slightly, then puree in a blender, taste for salt, and set aside. To make the enchiladas: Up to 1 day in advance, assemble the enchiladas: roll about a 1/2 cup of shredded chicken and a few tablespoons of corn in half of the tortillas, folding in the ends so the filling stays in. Fill the remaining tortillas with 1/2 cup black beans and a few teaspoons of corn. Arrange in a 9" × 13" baking dish. When ready to serve, preheat the oven to 350ºF/175ºC. Pour the sauce evenly over the whole pan, then sprinkle with the cheese. Bake 15-20 minutes, until the enchiladas are heated through and the cheese is melted. Serve with sour cream and/or rice and a simple green salad. From: http://www.biggirlssmallkitchen.com Uncle Dirty Dave's Kitchen MMMMM .... Death has been proven to be 99.9% fatal to all laboratory rats. --- MultiMail/Win v0.52 * Origin: Outpost BBS * Johnson City, TN (1:18/200) .