Hi Dave,


 DD> I mostly write dates on the stuff I sucky-bag. It does help.

 RH> I do that too, but to keep track of what I have and how much of what I
 RH> have, the inventory on the door is a big help. It lets if I need to
 RH> pick up some ground beef if I want to make meat balls or chicken leg
 RH> quarters if we want to marinade/grill chicken for a Saturday night
 RH> supper.

 DD> Leg quarters (Marylands) do not make the freezer. When there is a
 DD> "killer" special on ... like 59c/lb - a 10# bag somes home with me and
 DD> right into the crock pot(s). Then it gets broken down into meat, bones
 DD> and skin. The bones get used for stock, the skin used to thicken that
 DD> stock, and the
 DD> shredded chicken that didn't go into the big pot of chicken & noodles
 DD> makes it into the freezer in batch sided packs. The chicken fat
 DD> (schmaltz) goes into the ice box for various tasty things.

I've mentioned the restaurant in the area where I grew up that
specialises in marinaded and charcoal grilled chicken. There's a copycat
recipe out; my mom got a copy of it and she's do it for supper, with leg
quarters only, many a Saturday night supper with potato salad and some
sort of side vegetable. At the 2015 Boyd Pond picnic that Nancy hosted,
I brought a bottle of the commercial sauce and made the knock off
version one night for supper. (Steve did the grilling, in the rain.) The
home made recipe version was a hands down favorite (and I'll post it,
but not today). Anyway, we buy the leg quarters to use here. Good if you
only want a small amount (leg or thigh) or a larger amount (quarter) of
chicken.

 DD> My counter space is so scant that the tops of both the fridge and the
 DD> freezer hold much stuff.

 RH> Same here, we also have stuff on the tops of cabinets. (G)

 DD> I can't do that. My cabinets are hung from the ceiling.

I've had that in various places, was glad to see the open tops in this
house when we were house hunting.


 DD>   Source: Pennsylvania Dutch Cook Book - Fine Old Recipes;
 DD>   :       Culinary Arts Press, 1936.

 RH> I've got a copy of that floating around somewhere in my cook book
 RH> collection.

 DD> The only 2 cookbooks I still own are the early 1960's New York Times
 DD> Cookbook and the BH&G cookbook I bought in the early '70s. All the
 DD> rest have found new homes and their contents are in my Meal Master.
 DD> The last cookbook I bought - "Two Fat Ladies - Obsessions" is wrapped
 DD> and
 DD> will be gifted to my S-I-L as a holiday gift.

I like picking them up, reading them and trying something new now and
again. The shrimp recipe was from a cook book I picked up at the campus
Sharing Shop--free thrift shop--I'll probably sort thru my books and
make a donation at some point.

 DD> Here's one of my favourite dishes that I discovered whilst browsing
 DD> the NYT cookbook my Mom gave me: (both versions - original and my
 DD> take)


 DD>       Title: Baked Fish Parmigiana
 DD>  Categories: Five, Seafood, Cheese, Sauces
 DD>       Yield: 4 Servings

 DD>       4    Fish filets or steaks
 DD>       1 c  Tomato sauce
 DD>            Salt & fresh black pepper
 DD>     1/2 c  Grated Parmesan cheese
 DD>       2 tb Butter; melted

I think they're both in my saved recipe file on Steve's set up.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... If you're trying to drive me crazy, you're too late.

--- PPoint 3.01