Subj : Re: Red Deviled Eggs
To   : Ben Collver
From : Dave Drum
Date : Sat Aug 16 2025 07:06:00

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

 BC>   Re: Re: Red Deviled Eggs
 BC>   By: Dave Drum to Ben Collver on Thu Aug 14 2025 14:45:00

 BC>       Title: Red Deviled Eggs
 BC>   Recipe by Joann Pierce

 DD> JoAnn was the moderator when I first joined the echo back in the 80s.
 DD> Quite the "My way or the highway" sort of personality. Ghodfrey Daniel,
 DD> I haven't thought of her in decades.

 BC> Thanks for the background information.  I found this recipe in the
 BC> following cookbook.

 BC> https://archive.org/details/fidoskitchencookbook

 BC> Do you remember anything else about JoAnn?  I found an obituary but i
 BC> am not sure whether it is for her.

 BC> https://www.fancher-rekusfuneralhomes.com/obituary/joann-pierce

I seem to remember her being from Indiana - definitely not Missouiri.

She was responsible for the founding of the Home_Cooking echo by Sharon
Stevens. She drove Sharon (and many others away with her nit-picky style
of "moderation".

 BC> ---------- Recipe via Meal-Master (tm) v8.03

 BC>       Title: Deviled Eggs And Noodles
 BC>  Categories: Eggs, Pasta
 BC>       Yield: 4 Servings

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Quick Fruit Leathers
 Categories: Five, Snacks, Fruits
      Yield: 6 Servings
 
      3    Fresh peaches, nectarines,
           - pears
           +=OR=+
      6    Plums
  4 1/2 ts Sugar
           Plastic wrap for microwave
 
  In blender or food processor, blend fruit & sugar until
  smooth. Pour fruit puree' into micorwave-safe bowl and
  cook on high 8 - 10 minutes, or until puree' is reduced
  by about half. Lay a piece of microwave safe plastic wrap
  on a 10" microwave safe plate. Evenly spread 1/4 c fruit
  mixture to a 6 1/2" diameter circle. Make sure edges are
  not too thin or they will scorch. Elevate plate on to of
  inverted (upside down) microwave safe saucer. Microwave
  at medium (50%) power about 5 minutes or until leather
  is no longer sticky in center.
  
  If more cooking time is needed, cook at medium in 25 s
  econd increments, watching closely so that leather does
  not burn.
  
  Carefully place plastic wrap with fruit leather on wire
  rack to cool. Let stand at room temperature overnight to
  dry. Repeat with remaining fruit puree'. Roll up leathers
  in plastic wrap. Store at room temp up to a week.
  
  SUNSHINE METHOD: Follow directions above through cooking
  fruit puree' in microwave. Let cool. On plastic wrapped
  trays or cookie sheets, spread fruit into 6 1/2" circle
  or rectangle 1/4" thick. Cover Pans with cheesecloth.
  
  Place pans in direct sunlight for 12 - 24 hours until
  dry. Fruit leather is done when edges pull back from
  plastic and center is no longer sticky.
  
  Servings: 6 or 7 fruit leathers
  
  Courtesy Of: Joann Pierce
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... It should be hot-enough-to-notice, not hot-enough-to-destroy-you.
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