Subj : Re: Wine was:Fish
To   : Sean Dennis
From : Dave Drum
Date : Sun Jul 24 2022 05:49:08

-=> Sean Dennis wrote to Dave Drum <=-

DD> Is Sean a teetotaler? I thought that was the Hafflys.

SD> Yes and no.  I should be but once in a while I'll have a shot with a
SD> friend. With the health issues I have, I have to be careful with
SD> anything that is carb-heavy, alcoholic or not.

I am almost a teetotaller. I sometimes use wine in my cookery. But I've
not had a drink of anything alcoholic since the last echo picnic when
the Shipps were still in columbia. Just haven't had the "taste" or the
occasion wasn't right.

SD> FYI: from what Michael told me, even though the name of the echo is the
SD> "National Cooking Echo", it's always had an international audience.

SD> Also, I may be a bit crazy but I don't feel the need to make up a
SD> strawman to express my opinions as I am secure enough in my manhood to
SD> express my opinions and stand behind them right or wrong.  <G>

Form posts seen in other download packets it would seem that personalities
are merging.

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

SD>       Title: Sean's Accidental Pasta Dinner
SD>  Categories: Pasta, Main dish, Sean dennis
SD>       Yield: 6 Quarts

What was the "accident"?

SD> MMMMM--------------------------TOPPING-------------------------------
SD>            Shredded Cheddar cheese

Being out of mozzarella?

Looks decent. I'd eat it if offered.

SD> ... Good moms let you lick the beaters.  Great moms turn them off
SD> first. ___ MultiMail/Linux v0.52

Adopted/stolen

Here's mine - but it's no accident. And I have made it with macaroni as
well as penne.

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

     Title: Baked Spaghetti
Categories: Pasta, Pork, Mushrooms, Vegetables, Cheese
     Yield: 9 Servings

   3/4 lb Vermicelli or thin spaghetti
     1 lb Bulk Italian sausage
   1/4 lb Shiitake or cremini
          - mushrooms; rough chopped
     1 md Onion; chopped
     2 cl Garlic; minced
   1/4 ts Red pepper flakes
     3 c  Marinara or meatless tomato
          - sauce *
 1 1/2 c  Water
     1 tb Italian seasoning
   1/4 c  Chopped fresh parsley
     1 tb Olive oil + more to grease
          - the casserole
     1 c  Grated Parmesan cheese
     2 lg Eggs; beaten
     1 c  Ricotta cheese
     2 c  (to 3 c) shredded mozzarella
          - cheese

 * You can make your own or use a good quality jarred
 sauce.

 Put a large pot of water on the stove on high heat. Add
 salt to the water, about 2 Tbsp for 6 quarts of water.
 While the pasta water is heating, continue with the next
 steps.

 Break up the sausage into clumps into a large saut++ pan.
 Turn the heat on, to medium. Slowly cook the sausage,
 breaking it up into smaller pieces with the a wooden
 spoon. The slow cooking will help the fat render out. Cook
 until the sausage is cooked through, no longer pink
 anywhere, and lightly browned. Remove the sausage from the
 pan with a slotted spoon and set aside. Drain the fat from
 the pan (not into your sink or you may clog it!)

 Add the chopped onions and mushrooms to the pan. Increase
 the heat to medium high. Cook, stirring frequently, until
 the onions become translucent and the mushrooms have given
 up some of their liquid. Add the minced garlic and red
 chile pepper flakes, and cook a minute more.

 Add the marinara sauce and the 1 1/2 cups of water to the
 pan with the onions and mushrooms. Add the sausage back to
 the pan. Add the Italian seasoning and chopped parsley.
 Bring to a simmer and reduce the heat to a very low simmer
 on the lowest simmer setting on your stovetop. Cook for 10
 to 15 minutes or so while you make the pasta.

 By this time your pasta water in step one should be
 boiling. Add the pasta to the boiling water and cook,
 uncovered, at a rolling boil, for 5 to 6 minutes, al
 dente. Note that the pasta will continue to cook and
 absorb some of the sauce when it is in the casserole dish
 in the oven, so the pasta should be al dente. When ready,
 drain the pasta and rinse in cold water.

 Place the cooled pasta in a large bowl. Toss with olive
 oil, then the Parmesan, then 2 beaten eggs. It's easiest
 to do this with your (clean) hands.

 Set your oven @ 350+|F/175+|C.

 Rub the inside of a 13" x 9" casserole dish (a Pyrex dish
 works great) with olive oil. Spread 1 cup of the sauce
 over the bottom of the casserole dish.

 Place half of the pasta in an even layer in the casserole
 dish.

 Cover with half of the sauce. Then dot the sauce with all
 of the ricotta cheese. Sprinkle half of the Mozzarella
 over the ricotta layer. Layer again with the remaining
 pasta, the remaining sauce, and the remaining Mozzarella.

 Cover with foil and bake for 40 min at 350+|F/175+|C.

 Remove the foil and bake an additional 20 minutes
 uncovered. Remove from oven and let rest for at least 10
 minutes before cutting into squares and serving.

 Yield: Serves 8 to 10

 RECIPE FROM: http://www.simplyrecipes.com

 Uncle Dirty Dave's Kitchen

MMMMM

... If you stomp gripes, do you get whine?
___ MultiMail/Win v0.52

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