-=> Janis Kracht wrote to Dave Drum <=-

 > Well, it's happened again. Another packet upsent to Carol's BBS has left no
 > trace.

 JK> Can you explain that one?  I probably missed the discussion here.. will
 JK> take a look at the older messages in a moment...

A weak or so (pun intended) a packet I uploaded to Shenk's Express didn't show
up anywhere - including the BBS to which it was sent. So, I reposted it through
- I believe - Prism after trying to upload to her board again and getting the
"Duplicate detected" nastygram. And the messages posted to Carol's never did
appear. This time - I reposted through Sean's Outpost after retrying to post
through Shenk's. Oddly, not all of the posts from Sean's showed up at Doc's -
but, they have everywhere else. And even more oddly, the original posts sent to
Carol's board are on her board --- but, nowhere else that I visit.  >
I'm glad it ain't nuclear secrets or something critical.

 > -=> Janis Kracht wrote to Dave Drum <=-

 >> I can get Nathan's in a couple places - but I can find Hebrew National
 >> nearly everywhere. They are also very good. I have had Nathan's from
 >> the original

 >> Yes, we also like Hebrew National.. another great brand.

 > Oddly, Hebrew National is considered non-Kosher by some ultra orthodox
ypes.
 > As a non-observant non-Jew I find them delicious.

 JK> They are really good, I agree.

 >> Nathan's stand on the boardwalk at Coney - about the time your daddy met
 >> your momma.   Bv)=

 >> hahaha :)  I've had them there as well.. Hooked me on them, that's for
 >> sure :)

 > When I was there in late February it was a blustery gray day and Nathan's
as
 > my only option unless I wanted to tighten the belt. Still, it was good
tuff.

 JK> Yes, I believe it :)


 >> ==Sweet Red Pepper Sauce==

 >> 1 large onion
 >> 2 red sweet peppers, sliced

 > Are those red bells? Or pimiento? Or Cubanelles? Or even Corno di Toro? Or
 > does it make a difference?

 JK> I use red bell peppers .. :)

Fair enough.

 JK> ==Anchovy Sauce==

 JK> 1 cup olive oil
 JK> 2 cups water from cooked spaghetti
 JK> 4 large cloves garlic, minced
 JK> 2 cans anchovies, chopped
 JK> salt
 JK> pepper
 JK> red pepper flakes
 JK> 1 1/2 teaspoons lemon juice or white wine
 JK> 2-3 tablespoons fresh parsley

 JK> Heat olive oil in saucepan.   Saute garlic in the oil until golden and
 JK> then add the anchovies.  Saute for a minute and then add the water from
 JK> cooked spaghetti.  Add the seasonings.  Simmer for 10 minutes and then
 JK> add the lemon juice or wine.  Add the parsley and simmer for a minute
 JK> more.  You can add 2 Tablespoons fish sauce if you like.
 JK> ===

If using salt pack anchovies I'd think the extra call for salt is a bit over
the top. If, OTOH, using oil pack or water pack (like King Oscar) anchovies the
extra salt is understandable.

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

      Title: Anchovy Yoghurt Dressing
 Categories: Dressings, Salads, Seafood, Chilies
      Yield: 12 Servings

    1/2 c  Plain yoghurt
      1 tb Oil
      2 tb White vinegar
        pn Salt
    1/8 ts White pepper
      1 cl Garlic; minced
      2 tb Fresh parsley; chopped
      1 tb Anchovy paste
        ds Cayenne pepper

  Excellent dressing for vegetables, pasta, fish, or
  salads.

  Place all ingredients in a blender and process until
  smooth. Refrigerate to blend flavours; adjust seasoning
  before serving.

  Makes about 3/4 cup.

  Yield: 12 servings (1 tb each)

  Source: Light & Easy Diabetic Cuisine by Betty Marks

  Brought to you via Nancy O'Brion and her Meal-Master

  From: http://www.recipesource.com

  Uncle Dirty Dave's Kitchen

MMMMM

... A day without okra is like a day without a fuzzy slimy vegatable.

--- BBBS/Li6 v4.10 Dada-2