-=> Ruth Haffly wrote to Dave Drum <=-
DD> Pretty much. It was like she didn't care any more. She asked me to
DD> move in with her - I suspect mostly to help ride herd on my younger
DD> brother. When she passed I became his guardian.
RH> How old was your brother at the time? My parents both passed away when
RH> all of their children were grown/gone so there was no need for any
RH> guardianship issues.
DD> He was 14. So I raised/supervised/advised him for four years before he
RH> An age where the right kind of supervision will turn the kid into a
RH> good young man.
So long as he thought I was advising him on "how "to get away with"
stuff he paid attention.
DD> joined the Navy where he learned two widely divergent trades. Cooking
DD> and underwater welding. He was running the kitchen at the Pensacola
DD> Naval Air Station's officer's club when he fund that underwater
DD> welding paid astounding amounts of $$$ per hour so he gave up cheffing
DD> and went to working on the offshore oil rigs on a contract basis. It
DD> paid well enough that he only had to work a few days a month to
DD> provide for his wife and children with lots left over for "projects".
RH> Sounds like he turned out well. Interesting that the Navy let him
RH> pursue 2 such widely divergent career paths.
Whilst doing the Navy's version of KP he was a cook's helper and he
paid attention. Then his "A" school for training as a hull mantainence
tech took him into a new class and taught him the underwater welding
thing. And after graduation from that it was back to cook's helper
until his orders came through assigning him to a ship.
RH> Sounds like it so all of those folks that came over from that part of
RH> England would have been happy. Probably passed along to their neighbors
RH> how to make cider and let it age into vinegar.
DD> When I make cider vinegar I *always* add some "mother" to the raw
DD> juice and - Presto - ChangeO ... cider vinegar. Bv)=
RH> Modern way, old way was to set a barrel of cider outside and let it
RH> overwinter, drawing off what you need (but topping it off with more
RH> cider as you did). By spring you would have a right nice barrel of
RH> vinegar, just in time for the summer preserving and such like.
DD> Scrumpy is a type of cider originating in the West of England,
DD> You likely wouldn't drink it because of the alcohol. I've tried it and
DD> don't care to repeat the experience. But, I might cook with it if
DD> there were some on hand,
RH> Thanks for the head's up. I've not done a lot of cooking with
RH> cider/apple juice in any form tho I did get a recipe for apple cake
RH> from a friend that starts by reducing a quart of cider down to about a
RH> cup.
DD> Sounds like an apple syrup. Now, that's a syrup I'd eat on my waffles.
RH> Most anything fruity works well for waffles. (G)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Picnic Potatoes
Categories: Potatoes, Soups, Casseroles
Yield: 10 Servings
2 lb Frozen hash browns
1/2 c Butter; melted
2 cn Cream of chicken soup
2 c Cheddar cheese; grated
2 c Sour cream
1/2 c Onion; chopped
S & P
Onion granules
Garlic granules
Mix everything together. Place into a greased 13" X 9"
or 3 qt. casserole dish. Mix 2 cups of crushed corn
flakes with 1/4 cup melted butter. Spread on top of
casserole.
Bake at 350oF/175oC for 45 minutes to 1 hour.
Recipe from the kitchen of Rita Emmett
Note: If you use the 13" X 9" dish there will be some
left over to keep at home.
Recipe from: http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Perfect Picnic Rub
Categories: Rubs, Condiments, Herbs, Chilies
Yield: 1 Batch
5 tb Ground black pepper
1/4 c Turbinado sugar
3 tb Paprika
2 tb Salt
1 tb Dry mustard
2 ts Onion powder
1 ts Cayenne
Mix together. Store in glass jar. Protect from excess
heat. Use liberally.
From: Smoke & Spice
Shared By: Pat Stockett - 06-22-95
Uncle Dirty Dave's Archives
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Farm Monitor's Pressed Italian Picnic Sandwich
Categories: Breads, Pork, Beef, Cheese, Vegetables
Yield: 4 servings
1/4 c Olive oil
3 tb Balsamic vinegar
1 ts Dijon mustard
1/4 ts Black pepper; to taste
1/4 c Prepared pesto
1 Loaf Ciabatta bread
1/4 lb Sliced provolone cheese
1/2 lb Salami
1/2 lb Sliced ham
1/4 lb Sliced pepperoni
1 lb Fresh mozzarella; sliced
1/2 c Roasted red peppers; sliced
Combine olive oil, vinegar, pesto and pepper.
Cut bread in half, spread oil mixture evenly on both
cut sides.
Layer provolone and remaining ingredients in order
listed.
Tightly wrap sandwich in plastic wrap, place a heavy
object such a heavy frying pan in top of the sandwich,
refrigerate overnight.
Slice sandwich into serving sizes and wrap in deli paper
to serve.
RECIPE FROM: https://www.farm-monitor.com
Uncle Dirty Dave's Archives
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Provencal picnic sandwich (Pan bagnat)
Categories: Breads, Vegetables, Herbs, Seafood
Yield: 7 Servings
1 Pain de campagne or round
- sourdough loaf (400g/14oz)
1 cl Garlic; fine chopped/grated
3 tb Extra virgin olive oil
1 sm Red onion; thin sliced
3 lg Ripe tomatoes; sliced
1 (15 cm/6") cucumber; sliced
225 g Tin tuna in olive oil;
- drained
6 Anchovies in olive oil;
- drained
3 lg Hard-boiled eggs; peeled,
- sliced
20 Nicoise or Kalamata olives;
- pitted, halved
1 ts Fresh oregano or marjoram
- leaves; chopped
10 Fresh basil leaves; torn
1 Handful rocket leaves
1 tb Red wine vinegar
1 ts Dijon mustard
Salt & fresh ground pepper
Slice off the top quarter of the loaf to use as a lid.
Using your fingers, hollow out the inside of the rest of
the bread to leave just a shell.
Sprinkle the inside of the bread shell and the lid with
the garlic, then brush with 2 tablespoons of the olive
oil.
Layer the onion, tomatoes, cucumber, tuna, anchovies,
eggs, olives, oregano, basil and rocket into the bread
shell, seasoning with salt and pepper as you go (the
order does not really matter). Mix the remaining olive
oil with the vinegar and mustard in a small bowl and
then drizzle this dressing into the bread shell so it
trickles down over the filling. Top with the bread lid
and wrap the loaf tightly in kitchen foil.
Place in a baking tin and weigh down with a heavy pan or
a four pack of tinned tomatoes or similar. Leave in the
fridge overnight. Cut into wedges and serve.
Serves 6 - 8
By Rick Stein
RECIPE FROM: https://www.bbc.co.uk
Uncle Dirty Dave's Archives
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Layered Picnic Loaves
Categories: Breads, Vegetables, Herbs, Cheese, Meats
Yield: 24 servings
2 Unsliced loaves (1 lb ea)
- Italian bread
1/4 c Olive oil
3 cl Garlic; minced
2 ts Italian seasoning; divided
1/2 lb Deli roast beef
12 sl (1 oz ea) mozzarella cheese
16 Fresh basil leaves
3 md Tomatoes; thin sliced
1/4 lb Thinly sliced salami
6 1/2 oz Jar marinated artichoke
- hearts; drained, sliced
10 oz Bag ready-to-serve salad
- greens
8 oz Thin sliced deli chicken
1 md Onion; thin sliced
1/4 ts Salt
1/8 ts Pepper
Cut loaves in half horizontally; hollow out tops and
bottoms, leaving 1/2' shells (discard removed bread
or save for another use).
Combine oil and garlic; brush inside bread shells.
Sprinkle with 1 teaspoon Italian seasoning. Layer bottom
of each loaf with a fourth of each: roast beef,
mozzarella, basil, tomatoes, salami, artichokes, salad
greens, chicken and onion. Repeat layers. Season with
salt, pepper and remaining Italian seasoning.
Drizzle with remaining oil mixture if desired. Replace
bread tops; wrap tightly and refrigerate at least 1 hour
before slicing.
Marion Lowery, Medford, Oregon
Makes: 2 loaves (12 servings each)
RECIPE FROM: https://www.tasteofhome.com
Uncle Dirty Dave's Archives
MMMMM
... Don't ask a butcher's advice on cooking; if he knew, he'd be a chef.
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