Subj : Re: Moussaka was: Fajitas
To   : Shawn Highfield
From : Dave Drum
Date : Sat Nov 05 2022 06:31:29

-=> Shawn Highfield wrote to Dave Drum <=-

DD> The first time I had cacciatore it was served by Sammy (Salvatore)
DD> Zito, a retired coal miner who lived in a downtown rooming house run by
DD> my friend's mother. It was pigeon cacciatore made with birds from the
DD> roof of the building.  And cooked on a one coil hot plate. Bv)=

SH> Too bad he wasn't still alive.  We lost our balcony to the flying rats.
SH> Andrea and I fought a good fight, won a few battles but ultimatly they
SH> won the war.

Not sure Sammy could have et that many pigeons. I had a problem here
with starlings .... real pests. Then someone pulled my coat and told me
that D-Con (the mouse bait) also works on birds. The problem in my case
was keeping the songbirds out of the baited feeder. But we worked it
out and now I don't have to take my car thtough the car wash nearly as
often as before. And wrens and robins have returned

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

     Title: Hummingbird Bundt Cake
Categories: Cakes, Desserts, Fruits, Nuts
     Yield: 11 Servings

MMMMM---------------------------BATTER--------------------------------
 1 1/2 c  Chopped pecans
     3 c  A-P flour
     2 c  Sugar
     1 ts Baking soda
     1 ts Ground cinnamon
   1/2 ts Salt
     3 lg Eggs; beaten
 1 3/4 c  Mashed ripe bananas (4 lg)
     8 oz Can crushed pineapple;
          - undrained
   3/4 c  Oil
 1 1/2 ts Vanilla extract

MMMMM---------------------------GLAZE--------------------------------
     4 oz Cream cheese; diced,
          - softened
     2 c  Sifted powdered sugar
     1 ts Vanilla extract
     2 tb Milk

 PREPARE CAKE BATTER: Set oven @ 350°F/175°C.

 Bake pecans in a single layer in a shallow pan 8 to 10
 minutes or until toasted and fragrant, stirring halfway
 through.

 Stir together flour and next 4 ingredients in a large
 bowl; stir in eggs and next 4 ingredients, stirring just
 until dry ingredients are moistened. Sprinkle 1 cup
 toasted pecans into a greased and floured 14-cup Bundt
 pan. Spoon batter over pecans.

 Bake for 1 hour to 1 hour and 10 minutes or until a
 long wooden pick inserted in center comes out clean.
 Cool cake in pan on a wire rack 15 minutes; remove
 from pan to wire rack, and cool completely (about 2
 hours).

 PREPARE GLAZE: Process cream cheese, powdered sugar,
 vanilla, and 1 Tbsp. milk in a food processor until well
 blended. Add remaining 1 Tbsp. milk, 1 tsp. at a time,
 processing until smooth. Immediately pour glaze over
 cooled cake, and sprinkle with remaining 1/2 cup toasted
 pecans.

 by Mrs. L. H. Wiggins

 Makes 10 to 12 servings

 RECIPE FROM: https://www.southernliving.com

 Uncle Dirty Dave's Archives

MMMMM
... Sometimes you're the statue. Other times you're the pigeon.

--- Talisman v0.46-dev (Windows/x86)
* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)