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

 DD> Funny you shold bring this up right now. I was defrosting the freezer
 DD> and came across a bag of tail-off shrimp buried in the frost. NOTE TO
 DD> SELF: Check Best Buy for that self-defrosting freezer.

 RH> I do like our self defrosting freezer, same with the fridge freezer.
 RH> I've defrosted many freezers over my lifetime and various moves; it's
 RH> nice not to have to worry about that any more.

Used to be easy when I was a kidlet and the freezer at the time held only
a pair of ice cube trays and maybe a package of hamburger. Open the door,
unplug the Frigidare and place a fan to blow room air on the freezer. As
the collected frost lost its grip on the coils and slid into the catch 
pan under the freezer turn the fan to off, dump the catch pan and plug
the ice box back in. Usually the ice cube trays had'nt melted enough to
loosed the cubes in the trays.  Bv)=

Too bad it's not that easy today. I scored a nice 12.6 cu. ft. self- 
defroster at Best Buy for U$500 delivered and the current box moved to 
the garage.

 RH> I might try it soon myself. Recently I was browsing thru a cook book
 RH> put out by the Rocky Mount Junior League, came across the following. I
 RH> had a pack of shrimp in the freezer from some time ago, cut the recipe
 RH> in half and had a supper that we'll repeat.

 RH> VIDALIA SHRIMP SAUTE OVER ANGEL HAIR PASTA

 RH> 30 ounces angel hair pasta
 RH> (I subbed in buckwheat noodles (soba) that had been in the pantry for a
 RH> while.)
 RH> 1/4 c olive oil
 RH> 2 cloves garlic, chopped
 RH> 2 green peppers, sliced in strips
 RH> 2 red peppers, sliced in strips

 DD> Bell peppers? Or poblano/NuMex?

 RH> First time making; I used bells but may try others next time around.
 RH> Don't want to overpower the shrimps tho.

Poblanos and NuMex/Anaheim are fairly mild as long as you stay away
from the Heritage Big Jim cultiver. Those are in the jalapeno range
for heat, 

 DD> Looks like a decent recipe. If Vidalia onions are not in season you
 DD> can sub nearly any yellow (sweet) onion icluding the Texas 1084.

 RH> Or the Maui sweet, used enough of them over almost 6 years in HI. They
 RH> work well in something like this.

Forgot about those as we don't see many of them, even at Harvest Market,
Real Vidalias and 1084s are much more common. Our local Ansar Shrine
holds a sale every year with Vidalia onions brought back from Vidalia
Georgia.

 DD> Anyway I made this recipe I invented when living at my brother's house
 DD> for medical recovery a few years ago. It was a hit then and it was
 DD> again last night. Real Alfredo would use fettucine noodles. But, I
 DD> prefer the thinner linguine or spaghetti. And it's a poor cook who
 DD> can't suit himself.  Bv)=


 DD>       Title: Shrimp & Broccoli (sort of) Alfredo
 DD>  Categories: Seafood, Sauces, Pasta, Cheese
 DD>       Yield: 4 Servings

 RH> Looks good, I had a Wegman's heat & serve (with chicken and penne
 RH> pasta) version of this last week. Pan said one serving, I had it over 2
 RH> meals. It was ok, not great, not bad with only 3 pieces of broccoli in
 RH> the whole thing. Don't know if I would buy it again but Steve had his
 RH> VFW meeting and I didn't have anything in the fridge that looked
 RH> appealing,

 DD> I sometimes nuke up a Healthy Choice selection then let one of the fur
 DD> kids pre-wash the container. I really like when Hy-Vee puts them on a
 DD> special for under U$3 ea. Great price and good (also convenient) food.

 RH> I've tried some of the different pre made things from Wegman's when
 RH> Steve has a supper meal. A bit more on the pricey side but they're made
 RH> up fresh and are generous enough to make 2 meals of it.

I have a number of different deli-departments to choose from for take
away pre-made meals. Some are great and some are ..... But I like the
convenience of the frozen Healthy Choice of Stouffer's. Or even good
ol' Banquet pot pies. No Marie Callender though. I've been burnt too
often. Can't imagine how that brand got so popular.

My favourite "hot-deli" take home is a half-pound of Humphrey's breaded
chicken livers and a pint container of melon chunks - either honey-dew
or muskmelon. A nice lunch that doesn't carb load me so I'm able to get
things done in the afternoon without a nap.  Bv)=

This is more effot than stopping at the market - but, it's good:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fried Chicken Livers
 Categories: Poultry, Dairy, Offal
      Yield: 2 Servings
 
      1 lb Chicken livers
      1 lg Egg
    1/2 c  Milk
      1 c  A-P flour
      1 tb Garlic powder
           Salt & pepper
           Vegetable oil to fry
 
  Place chicken livers in a colander; rinse with cold
  water and drain well. Blot dry with paper towels.
  
  Whisk egg and milk together in a shallow dish until
  blended.
  
  Place flour, garlic powder, salt, and pepper into a
  zip-top bag; shake to combine.
  
  Heat oil in a deep fryer or large saucepan to
  375oF/190oC
  
  Dip chicken livers in egg mixture to coat, then
  transfer, one at a time, into flour mixture, shaking
  the bag to coat completely.
  
  Gently place coated livers, a few at a time, into hot
  oil; cover with a splatter screen and cook until crisp
  and golden brown, 5 to 6 minutes.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Time travel: Throwing the alarm clock at the wall.
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