Re: Wienerschnitzel
  By: Ben Collver to Ruth Haffly on Mon Jan 01 2024 12:44 pm

 >   Re: Wienerschnitzel
 >   By: Ruth Haffly to Ben Collver on Sun Dec 31 2023 04:46 pm
 > 
 > That was fun reading about your path to the cooking echo.  Super cool
 > that you were using a C=64 at that time.  As a kid some of my friends
 > had BBS access but i never did.  So i would go over with floppy disks
 > and ask for copies of their mad loot they had spent evening phone
 > time downloading.
 > 
 > Happy New Year!
 > 
 > I've eaten black eyed peas and greens for New Years more than once.
 > I didn't know that collards are better after they have been frost-bit.
 > Collards are one of my favorite greens, along with Italian kale.  I
 > like to drink the "pot liqueur" or vegetable broth that's left over
 > after cooking them.
 > 
 > Last night i had pizza, salad, and dressing for dinner, all homemade.
 > Not traditional but very satisfying.

I think Ruth was here before me.  I came along in 1989 or 1990.  One of my
earliest posts here was 'Simply Toast'.  Someone made a comment on how boring
Toast was and the culinary gauntlet was thown down!

Hehehe.  If they mention Navy folks, that was me.  San Diego then Norfolk
(prcommissioning the commissioning USS John C Stennis) then Japan (USS Fort
Mchenry the USS Essex) then back to Norfolk and retirement from Navy.  Finally
fully retired 15 years later.  

As I entered here, I caught the tail end of the infamous 'chilli war'.  Talk
about casting chiles all about!

Here's 'Simply Toast' (redated and sent back to me when I lost my MM database) 
plus a whole wheat bread one from Ruth Haffly, shifted to work in a bread
machine by me.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's Simply Toast!
 Categories: Xxcarol, Holiday, Snacks
      Yield: 1 Servings
 
      2 sl Bread of choice
           Pat butter
 
  Ok, ingredients Toast and Butter?  Why the heck would xxcarol bother
  to type that? Easy.  Optional additions.
  
  For garlic bread, toast bread, butter, then sprinkle with garlic salt
  or use a garlic spread.  Expand this to something more 'meal-like'
  with either slivers of cheese (white works better but I've used both
  types and all are good).
  
  Brie version:  Toast and then mix butter and brie in a 50/50 mix and
  place on the bread.  Nuke 10 seconds.  If handy, add a green onion
  top layered over it.
  
  Pizza version:  Toast bread.  This time butter optional (I omit it).
  Slice some cheese and cover bread.  Take a squeeze bottle of pizza
  sauce and lightly cover cheese.  Add toppings (all must be precooked
  types or edible raw).  Olives, canned mushrooms, onions, and maybe
  some precooked bacon (baco's!) work well.  Nuke til you see the
  cheese is melting. Normally 45 seconds but if you use lots of
  toppings you may need a little longer.
  
  Grill cheese version:  Toast bread, butter BOTH sides, then place

  cheese in between the 2 slices.  Nuke 30 seconds, flip over, nuke
  another 15 seconds. (This is not as crispy as one from the frying pan
  but it's fast and tasty).
  
  Grilled Tnua Fish:  Toast bread.  Warm tunafish by nuking 45 seconds.
  Omit butter but add mayo to toast.  Pile warmed tuna with a few
  sliced onion bits between toast slices.  Optionally if using premade
  tuna salad, warm that.
  
  From the kitchen of:  xxcarol
  
  From: Carol Shenkenberger             Date: 16 Oct 98
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Ruth's Whole Wheat bread
 Categories: Breadmaker, Xxcarol
      Yield: 12 Servings
 
  1 1/3 c  Water
      2 tb Butter
  3 3/4 c  Whole wheat flour
    1/3 c  Brown sugar or 3 TB white
  2 1/2 tb Dry milk powder
      3 tb Gluten powder
  1 1/2 ts Salt
  2 1/4 ts Yeast
 
  Ruth's recipe.  Can use 3scant TB regular sugar for the brown and add
  3 TB gluten for high rise.  Can add 1 TB dry milk.
 
MMMMM
 
   xxcarol
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