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

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.

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

Even so, if the topds were "open" they'd have to be for "dead" storage
because I'd have to climb a ladder (or chair) tp reach anything up that
high.

 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 will be gifted to my S-I-L as a holiday gift.

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

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

Loo and Weller both jumped on my case about fish w/tomato sauce. I did
serve it to Michael on one of his visits and he (grudgingly) admitted
that it was "the exception that proved the rule".  Bv)=

Here's a fishy tomato recipe that I made before I'd ever met a Wegman's 
stupormarkup. It's right tasty.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Wegman's Fish w/Tomatoes, Olives & Capers
 Categories: Seafood, Vegetables
      Yield: 6 Servings
 
      6    Filets-Roughy, Trout, Sole
    1/2 c  Flour
    1/4 c  Extra Virgin Olive Oil

MMMMM---------------------------SAUCE--------------------------------
      1 ts Capers, drained
     12    Pitted kalamata olives;
           - halved
     12    Sun-dried tomatoes; drained,
           - cut up (olive oil packed)
     28 oz Can cut tomatoes w/basil
    1/3 c  Chopped parsley
           Salt & pepper
 
  Sprinkle fish lightly with salt and pepper and coat with
  flour.
  
  Preheat oil in large pan over medium heat. Add fish and
  cook for 1 1/2 minutes on each side. (A little longer [2 -
  2 1/2 minutes] for the Orange Roughy which is thicker and
  denser than the others, according to the demo man.)
  Transfer to paper towels to drain while preparing the
  sauce.
  
  Add capers, olives, sun-dried tomatoes and canned tomatoes
  to the frying pan. Simmer until heated through, about 2-3
  minutes.
  
  Add fish back into pan with sauce; simmer two minutes.
  Transfer to platter and garnish with parsley.
  
  Shirley and I had full servings of this at a demo at a
  local Wegman's Supermarket. It was superb. The demo guy
  agreed with Kathy Pitt's caution to be  careful
  about overcooking fish. Kathy, Chief Cook at Texas Red
  Lobster, wrote me once here about the best way to order
  fish: ask the waiter to slowly walk the raw fish on a
  platter through the hot kitchen and serve it.
  
  Typed and U/L to NCE by Burt Ford 3/97
  
  From: Burton Ford  -  Date: 15 Mar 97
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... "We have so much time and so little to do. Strike that! Reverse it!" R.
ahl
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