-=> Janis Kracht wrote to mark lewis <=-

 >> Anyone have a double oven in a range? (seems to be a new idea).

 > it isn't a new idea, really... i have an old standalone stove out in the
hop
 > that has two ovens in it... it is from the around the '50s, AFAWK, though ;)

 JK> My mom had one in her kitchen a very long time ago.. but it was a wall
 JK> oven. That would have been from around the 50's as well.  All I can
 JK> remember from that kitchen is "green" - I think that
color must have
 JK> been really popular then :) :)  Ick Lol.. I also remember my mom
 JK> redoing that kitchen when I was in high school and that green was the
 JK> first thing to go (happily to me ).  I guess it didn't bother her
 JK> so much since it was there for such a long time :)

I had one of those wall oven in the tin can - I wish I had room for it here
but there's no place to put it that will "work". It's
"Harvest Gold", one of the three "designer colours"
which were popular in the 60s and 70s. The green was called
"avocado" but was more of a split pea soup green. And the red was
called "poppy" and was a darker red than any poppy I ever saw. My
"harvest gold" wall oven and cook top were more of a butter
yellow than anything.

 > it needs some work which is why i got it years ago... the meeces got into
he
 > insulation (before i got it) so much of that needs to be replaced... the old

 JK> Heh.. they do love wiring :)

Saw a mouse duck around a corner yesterday. Time to break out the D-Con for
my mouse smorgasbord. I hope this was just an opportunist and not a
harbinger of a severe winter.

 >wiring, cloth wrapped, needs some attention, too... and at least one or two
f
 > the old electric cooking coils on top are broken and need replacing... it is

 JK> After I read your message I started looking at 'vintage' ranges.. just
 JK> to see what we are "missing" these days.  Some of them
looked really
 JK> nice.  I know if I did something like that I'd probably have to do a
 JK> lot of work as well, and certainly make sure there were parts available
 JK> (I remember Mom's thermostat going on her GE wall oven more than once
 JK> :(). I swear I was the only one to use that oven in the house when I
 JK> was in high school, brownies for latin class, cakes, etc. hehe

That's odd. In the 15 years I lived in the tin can I had to replace several
burner coils and one control on the cook top --- but everything on the wall
oven(s) worked as designed - including the timer and the accuracy of the
thermostats. They were "Hotpoint" brand (a part of General
Electric).

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

      Title: Chicken & Pasta w/Mushroom Veloute Sauce
 Categories: Poultry, Mushrooms, Pasta, Sauces
      Yield: 2 Servings

     12 oz (340g) fresh pasta dough
           +=OR=+
      1 lb (454g) dry penne pasta *
  1 1/2 oz (3 1/2 tb/43g) butter; whole
           - or clarified
  1 1/2 oz (5 t/43g) all-purpose flour
      2 c  (473ml) chicken stock; pref
           - homemade
           Olive oil or clarified
           - butter for frying
     12 oz (340g) chicken; in bite-size
           - pieces
     10    White button mushrooms;
           - sliced
      1 md (to lg) onion; chopped
      1 cl Garlic (2 if small); minced
           - or pressed
           Salt & pepper
           Parmesan or Romano cheese;
           - garnish (opt)

  If using fresh pasta dough, roll the dough and shape the
  garganelli (see Pasta From Scratch). Set aside.

  Heat butter and flour in a medium saucepan until the
  butter is melted. This is a roux. Cook the roux about 1
  minute to eliminate the raw flavor from the flour. Add the
  chicken stock and bring to a boil to thicken. This is a
  velout+¬. Remove from the heat, cover, and set aside.

  Heat the oil in a skillet over medium heat and saut+¬ the
  chicken until thoroughly cooked but not browned. Transfer
  to a bowl and set aside. Wipe the skillet. Add more oil
  and saut+¬ the sliced mushrooms until tender, about 3
  minutes. Transfer to the bowl of chicken and set aside.
  Saut+¬ the onion until golden, about 20 minutes, reducing
  the heat as the onions reduce in moisture. Add the garlic
  and cook a minute longer. Return the chicken and mushrooms
  to the skillet and add the velout+¬. Blend and season with
  salt and pepper. Herbs, such as oregano, can be added if
  desired. Cover and set aside.

  Cook the garganelli in boiling water about 1 minute and
  drain. If using dry penne, cook according to package
  directions and then drain. Add the cooked pasta to the
  skillet of chicken and mushroom sauce. Blend well and heat
  to serving temperature. Plate and garnish with grated or
  shredded Parmesan or Romano cheese. Serve with your
  favorite vegetables.

  * For this recipe I made my own garganelli pasta. The
  pasta takes a lot of time to shape. A quick substitute is
  penne.

  Serves 4

  By Dennis W. Viau; The Mobile Home Gourmet

  Recipe from: http://www.white-trash-cooking.com

  Uncle Dirty Dave's Archives

MMMMM

... Day: A period of twenty-four hours, mostly misspent. -- Ambrose Bierce

--- BBBS/Li6 v4.10 Toy-3