Ruth Haffly wrote to Dave Drum <=-

No, not done neck slices but have done both lamb chops and lamb shanks. The latter we marinate in Italian dressing, coat with flour/Parm cheese and then braise in the dressing until they're fall off the bone tender.

I've done a number of differet lamb cuts. Probably my favourite for "fancy" is leg-of-lamb. Or minced lamb for a *real* Shepherd's Pie.

Shepherd's pie sounds good. I can remember my mom making it maybe once
or twice, as the family grew, left overs for something like that were
more scarce. Especially after my younger brother was born; he had an
adult sized appetite as soon as he started solid food.

If it has sheep meat it is Shepherd's Pie. Any other meat makes it a
Cottage Pie. I grump at restaurants that get it wrong.

Went to the farmer's market today. Got some turnips, spinach, beets,
and baby bok choy for veggies. Also got some sage and thyme plants
(will go outside next spring) and a couple of baked goods--a sopapilla
bar and a coissant filled with a brownie batter and baked. Had the last
as part of lunch today afterwards. The turnips are going to go into a
pot au feu once I get some cabbage (probably next week at Wegman's).

I only like turnips raw and peeled, then sliced. Cooked - you are
welcome to my share and all of my allotment of rutabagas. Bv)=

They're not as strong in a beef stew or p-a-f. I was going to only get
a couple but they weighed less than a pound, total so the vendor threw
in another one to bring it to over a pound, then charged me for only
one pound, even. I've been buying from him for years now; that's
typical for him, for anybody.

Enjoy! Once upon a time, when I was a pre-teen the family was travelling
to the south part of the state to visit some of my mother's relatives.
On the way there she instructed us "No matter what is served you *will*
take a helping and eat it! Without makig faces or comments."

The aunties we visited first servrd, as part of the lunch, boiled and
buttered sliced turnips. Which we knew Mom abhorred. My sister and I
kept passing her the serving dish and saying "Have some m ore of these
nice turnips, Mom. They're great." Bv)=

I may have told that story here before. But it's still funny.

Whilst I don't care for the roots - the greens are a different story:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: African Turnip Greens
Categories: Five, Vegetables, Greens, Nuts
Yield: 1 Recipe

Lots of greens; chopped
- coarse
Peanut butter; smooth or
- chunky (enough to make a
- nice sauce when melted)
Lots of garlic; minced
Your choice of heat (enough
- to make you call for your
- Mama)

Rinse greens. Simmer in pot. When there's enough liquid to
melt the peanut butter stir it in until it's all blended.

Add garlic and your choice of heat. Simmmer for an hour or
two until the greens are cooked to rags, stirring
occasionally and adding a little water if needed to keep
them from drying out and/or sticking.

Serve with boiled potatoes or some other starch. Yummy.

From: Kay Buie - 02 Aug 97 - Chile-Heads List

Uncle Dirty Dave's Archives

MMMMM

... The real problem is not whether machines think but whether men do.
--- MultiMail/Win v0.52
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Hi Dave,On (18 Dec 24) Dave Drum wrote to Ruth Haffly...

I've done a number of differet lamb cuts. Probably my favourite for "fancy" is leg-of-lamb. Or minced lamb for a *real* Shepherd's Pie.

Shepherd's pie sounds good. I can remember my mom making it maybe once
or twice, as the family grew, left overs for something like that were
more scarce. Especially after my younger brother was born; he had an
adult sized appetite as soon as he started solid food.

If it has sheep meat it is Shepherd's Pie. Any other meat makes it a Cottage Pie. I grump at restaurants that get it wrong.

I know, I don't remember which meat my mom used. Could have been left
over lamb; her mother cooked it fairly often for Sunday dinners when we visited. Mom may have taken leftovers home and made the pie.

Went to the farmer's market today. Got some turnips, spinach, beets,
and baby bok choy for veggies. Also got some sage and thyme plants
(will go outside next spring) and a couple of baked goods--a sopapilla
bar and a coissant filled with a brownie batter and baked. Had the last
as part of lunch today afterwards. The turnips are going to go into a
pot au feu once I get some cabbage (probably next week at Wegman's).

I only like turnips raw and peeled, then sliced. Cooked - you are
welcome to my share and all of my allotment of rutabagas. Bv)=

They're not as strong in a beef stew or p-a-f. I was going to only get
a couple but they weighed less than a pound, total so the vendor threw
in another one to bring it to over a pound, then charged me for only
one pound, even. I've been buying from him for years now; that's
typical for him, for anybody.

The pot-au-feu is on the stove as I write. Meat is cooking now, in a bit
I'll add potatoes, carrots, bok choy and turnips.

Enjoy! Once upon a time, when I was a pre-teen the family was DD>

travelling to the south part of the state to visit some of my mother's

relatives. DD> On the way there she instructed us "No matter what

is served you DD> *will* take a helping and eat it! Without makig faces
or comments."

The aunties we visited first servrd, as part of the lunch, boiled and buttered sliced turnips. Which we knew Mom abhorred. My sister and I
kept passing her the serving dish and saying "Have some m ore of these nice turnips, Mom. They're great." Bv)=

I may have told that story here before. But it's still funny.

You have, and it still gets a giggle. (G)

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


... Wisdom consists in knowing what to do with what you know.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

Hi Dave,On (18 Dec 24) Dave Drum wrote to Ruth Haffly...

I've done a number of differet lamb cuts. Probably my favourite for "fancy" is leg-of-lamb. Or minced lamb for a *real* Shepherd's Pie.

Shepherd's pie sounds good. I can remember my mom making it maybe once
or twice, as the family grew, left overs for something like that were
more scarce. Especially after my younger brother was born; he had an
adult sized appetite as soon as he started solid food.

If it has sheep meat it is Shepherd's Pie. Any other meat makes it a Cottage Pie. I grump at restaurants that get it wrong.

I know, I don't remember which meat my mom used. Could have been left
over lamb; her mother cooked it fairly often for Sunday dinners when we visited. Mom may have taken leftovers home and made the pie.

That's just one of my "pet peeves" about recipes. Words mean things. It
costs nothing to be accurate. If I get an otherwise nice recipe labelled "Shepherd's Pie" and made w/beefor any non-sheep meat I'll asterisk the
title and explain in the text portion.

I'm the same way with calls for "Swiss cheese". Usually it's obvious
that the call is for the pale yellow cheese w/large holes - Ementhal.
So I correct the ingredients. There are several varieties of cheese
which call Switzerland home - Gouda, Raclette, Scharfe Maxx, Le Marechal, Tilsiter, and Vacherin. There are more, but you get the idea. (I hope)

And don't get me started on capitalisation of Cheddar - which is a proper
noun. Bv)=

These are *really good*

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Thanksgiving Leftovers Hot Pockets
Categories: Breads, Vegetables, Dairy, Cheese, Poultry
Yield: 6 Pockets

A-P flour; for surfaces
1 lb Homemade or store-bought
- pizza dough, divided in
- 6 even balls (see Tip)
Leftover stuffing
Leftover roasted or mashed
- sweet potatoes
Leftover roast turkey;
- shredded
Leftover cranberry sauce
Leftover gravy
1 tb Heavy cream or milk
Shredded Parmesan
+=OR=+
3 sl Ementhal* or Cheddar; each
- cut into two rectangles

* AKA "Swiss Cheese"

Lightly flour a work surface and lay the 6 dough balls
out on top. Dust with flour and cover with a clean
kitchen towel. Allow the dough balls to rest at room
temperature until easy to stretch, about 45 minutes.

Adjust an oven rack to the center position and heat oven
to 425ºF/218ºC. Working 1 at a time and leaving the rest
covered as you work, roll and stretch each ball of dough
into a circle about 7 inches in diameter.

Working with 1 circle at a time, layer a total 1 cup of
leftovers in a log about 2" wide and 5" long down the
center: Start with a layer of stuffing, which absorbs
the juices as the pockets bake, then add vegetables,
turkey, cranberry sauce and gravy. Do not overstuff.

Fold the top and bottom of the dough over the ends of
the log. Lift the right side over the log, stretching it
a little to completely cover the filling while making
sure the top and bottom stay tucked in. Fold the left
side over and repeat. You should end up with a neat
package about the size of a Chinese egg roll. Repeat
with the remaining dough circles and filling.

Transfer the pockets seam side down to a parchment-lined
rimmed baking sheet. Combine the heavy cream or milk
with 2 tablespoons of leftover gravy (if you have any)
and brush the pockets with the mixture. (You can use
plain heavy cream or milk if you do not have any
leftover gravy.) Use a sharp knife to cut three slits on
the top of the pockets for ventilation. Sprinkle the
pockets with a dusting of shredded Parmesan or lay a
half slice of Swiss or Cheddar on top of each one.

Bake until deep golden brown, 12 to 18 minutes. Serve
immediately with extra gravy and cranberry sauce for
spooning or dipping. You can also refrigerate the cooked
pockets and reheat them in a toaster oven, about 7
minutes at 425ºF/218ºC.

TIP: You can also use canned pizza dough or thawed
frozen puff pastry for this. Divide and roll the dough
into 6 (7" by 6") rectangles. When forming the pockets,
fold one side over the other and crimp the edges with a
fork to seal. Bake as directed.

By: J. Kenji Lopez-Alt

Yield: 6 pockets

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

MMMMM

... January 6, 2021. ANOTHER day that will live in infamy!
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Later than usual getting around to doing my Fido. We wee down in Cary
for a radio gathering/lunch and visits to a quilt shop & Bass Pro Shop.
Came home, did laundry, had supper, etc.

If it has sheep meat it is Shepherd's Pie. Any other meat makes it

a DD> Cottage Pie. I grump at restaurants that get it wrong.

I know, I don't remember which meat my mom used. Could have been left
over lamb; her mother cooked it fairly often for Sunday dinners when we visited. Mom may have taken leftovers home and made the pie.

That's just one of my "pet peeves" about recipes. Words mean things.
It costs nothing to be accurate. If I get an otherwise nice recipe labelled "Shepherd's Pie" and made w/beefor any non-sheep meat I'll asterisk the title and explain in the text portion.

May as well, at least you know with the * that it's not likely to be
authentic.

I'm the same way with calls for "Swiss cheese". Usually it's obvious
that the call is for the pale yellow cheese w/large holes - Ementhal.
So I correct the ingredients. There are several varieties of cheese
which call Switzerland home - Gouda, Raclette, Scharfe Maxx, Le
Marechal, Tilsiter, and Vacherin. There are more, but you get the
idea. (I hope)

I know; I generally use the proper names, tho don't always capitalise
them, for cheeses. One of my favorites, a cave aged Gruyere, I've only
found at Whole Foods. Stopped into the Raleigh one a few weeks ago,
couldn't find what I wanted (looked like it may have been discontinued)
but walked out with a block of the C-A-G and various small pieces of
cheese from their small samples box.

And don't get me started on capitalisation of Cheddar - which is a
proper noun. Bv)=

Sigh!


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


... One of these days, I'll quit procrastinating.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)