Subj : Re: Golden Corral-Part 2
To   : Ruth Haffly
From : Dave Drum
Date : Wed Sep 24 2025 10:40:00

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

 DD>  Teenager grand daughters. You'll be a great granny before you can say
 DD>  "Bob's your uncle!".   Bv)=

 RH> Their older brother is married but they've said that they want to wait
 RH> a while before having children. Rachel said that the cost of living is
 RH> extremely high out there so I guess they're trying to establish a
 RH> secure financial foundation first.

If we waited for that very little would ever get done.  Bv)=

 RH> We had a lot of food left over so made a good sized donation to the
 RH> local fire department, sent a lot home with one family so mom didn't
 RH> have to cook, more went with one of Steve's radio buddies and his wife
 RH> who were a big help in setting up and tearing down. We still brought
 RH> some home. (G)

 DD> Does the fire department eat it or pass it out to the needy?

 RH> It was for them to eat, couldn't really pass it out the way it was set
 RH> up.

 DD> I cleaned the 'fridge yesterday. Amazing how much space can be freed
 DD> up. And how many bowls and containers can be put back into service.

 RH> I know the feeling. (G)

I told Dennis that the clear-out was gong to be a regular thing. And if
he stashed something  to eat it (or share it with the mutts) within two
weeks or - into the bin with it. We'll see how that plays out.

 DD> Here's a pair that should go well together ....

 DD>       Title: Great Grandma Rita's Meatballs
 DD>  Categories: Beef, Pork, Meatballs, Herbs, Cheese
 DD>       Yield: 8 servings

 RH> Close to what Steve's mom made and gave me the recipe but I use Romano
 RH> cheese and no pork.

 DD>       Title: Great-Grandmother Genevieve's Spaghetti Sauce.
 DD>  Categories: Sauces, Vegetables, Herbs
 DD>       Yield: 1 Gallon

 RH> Not quite the one I make but interesting, might have to try it on a
 RH> smaller scale.

Here's *my* personal meatball reci0pe. I do use pork ... and beef.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dirty Dave's Meatballs
 Categories: Five, Pork, Breads, Cheese
      Yield: 2 1/2 pounds
 
      2 lb Bulk Italian sausage; mild
           - or hot, your choice
           +=OR=+
      1 lb Bulk Italian Sausage
           +=AND=+
      1 lb Ground chuck-grade beef
      1 c  Fresh breadcrumbs
    3/4 c  Fine grated Parmesan cheese
           Olive oil
 
  In a large bowl, mix all ingredients except olive oil by
  hand, using a light touch. Take a portion of meat in hand,
  and roll between palms to form a ball that is firm packed
  but not compressed. Repeat, making each meatball about 1
  inch in diameter.
  
  In a large, heavy pot heat olive oil over medium-high heat.
  When it shimmers, add meatballs in batches. Do not crowd.
  Brown well on bottoms before turning, or meatballs will
  break apart. Continue cooking until browned all over.
  
  Remove meatballs to a plate as each batch is finished. Let
  meatballs cool slightly; cover and refrigerate or freeze
  until needed.
  
  Yields: About 60 one-inch meatballs or 30 two-inch (for
  :       use in spaghetti & meatballs.
  
  Dave's Notes: Make your fresh breadcrumbs from any
  nearly stale bread you have around the kitchen. Use your
  food processor to get the texture you want. For this
  recipe a medium grind seems to work best.
  
  You can use any Parmesan cheese you like. The stuff from
  the pre-grated cans works here. You can also use
  mixtures of Parmesan with other cheeses. I use a store
  brand Parmesan, Romano and Asiago blend to good effect.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

 RH> ... Two wrongs don't make a right but, two Wrights made an aeroplane


.... Two wrongs do not make a right but three rights make a left.
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