Subj : Re: Cookware
To : Ruth Haffly
From : Dave Drum
Date : Sun Mar 19 2023 06:36:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> My first microwave had no turn table either. It was a Raytheon that I
RH> Ours was a Kenmore, bought in San Angelo, TX where we were for one of
RH> Steve's post basic training schools. Used it for 2.5 years, got told we
RH> couldn't take it to Germany so put it in storage. Got to Germany and
RH> found we could have brought it so replaced it. When we got back
RH> Stateside 6 years later, we gave my sister the original microwave as we
RH> had a newer, better model.
There have always been step-down transformers to bring the European
standard 220 volt current down the the North American 110 volts. But
AFAIK none of them do anything about the 50HZ vs 60HZ difference. And
some of the early nukers had rather unsophisticated electronics - so
one had to adjust the cooking times. Newer models are not frequency
dependent.
DD> picked up at the bankruptcy auction of a local hotel. It was tall and
DD> narrow rather than the short and wide models being sold today. My
RH> Beat having no microwace, no matter what shape, tho your choice of
RH> cookware was more limited.
It would fit a saucer/salad plate but not a dinner plate. Cereal bowls
or paper plates were the norm.
DD> brother left a spoon in the cup of coffee he was reheating and it shot
DD> sparks clear across the kitchen. Neither of us ever made that mistake
DD> again.
RH> OOPS! BTW, when we bought the original microwave, we bought some Anchor
RH> Hocking hard plastic cookware for it. We're still using one of the
RH> original 4 pieces, a small square container with a lid. Very handy for
RH> reaheating a wide variety of things.
If I'm re-heating I tend to use whatever red-neck Tupperware I used to
store the leftovers. And go in 1 minute increments so as not to melt
the thin plastic container. And *always* with some manner of cover so
as to contain any splatters.
DD> 8<----- CUT ----->B
DD> That recipe doesn't take long at all using rotissiere or canned
DD> chicken and pre-made pastry, frozen (or leftover) veg, etc.
RH> I prefer home made pastry. As for the chicken, I did have to cook the
RH> breasts, only because we'd eaten about half of the rotisserie chicken.
RH> Had no left over fresh veggies so I briefly nuked the last of what
RH> frozen ones I had so probably the longest "work" part of making that
RH> pot pie was doing the gravy. Just took a while to get it all pulled
RH> together but the taste was worth it.
I quite like puff pastry - but, like pasta I prefer the store-bought over
the home-made. I can (and have) made my own pasta and puff pastry but I'm
eighty and prefer to spend my remaining time on more fun things.
DD> If I want to be more eabourate I may try this one I saved from one of
DD> Taste of Home's Top Ten listings. It calls for store-bought pie
DD> crusts. I am perfectly capable of making me own.
DD> Title: Favorite Chicken Potpie
DD> Categories: Poultry, Pastry, Vegetables, Potatoes, Herbs
DD> Yield: 16 servings
DD> 2 c Diced, peeled, potatoes
DD> 1 3/4 c Sliced carrots
DD> 1 c Butter, cubed
DD> 2/3 c Chopped onion
RH> I debated using potatoes and onions but had enough "fill" with the
RH> veggies I had on hand, with a generous amount of chicken and enough
RH> gravy to hold it all together.
I know the words to that song, too.
Lasy night's supper was a 1# chub of Dos Rios pre-cooked taco meat and
a 15 oz can of Old El Paso refried beans in the little crockpot. A four
ounce can of chooped green chilies stirred in once things heated uo. At
suooer time some pre-made flour tortillas, shredded cheese and a shake
or two of Cholula - et voila' - supper. No muss, no fuss, minimal clean
up. Heck the dogs pre-washed the crockpot for me. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Working Person's Crockpot Country Pork Dinner *
Categories: Pork, Potatoes, Vegetables, Crockpot
Yield: 4 Servings
3 lb Pork loin country-style ribs
- in serving pieces
1/3 c Flour
2 tb Oil
1 1/2 c Apple cider
1 c Water
1 tb Salt
1/2 ts Pepper
2 lb Small red potatoes
16 oz Carrots; in 2" pieces
1 lg Onion; coarse chopped
1 sm Cabbage; shredded
1 ts Caraway seeds
* Politically correct title. Original was "Working
Man's Crockpot Country Pork Dinner)
All preparation can be done the night before and assembled
in the morning before leaving for work so you'll be
greeted with a hearty supper at the end of the day.
In a large plastic bag combine flour, salt and pepper.
Drop meat into bag and coat pork loin country-style ribs
with flour mixture; reserve leftover flour. In large
skillet over med-high heat, in hot salad oil, cook meat, a
few pieces at a time, until well browned on all sides,
removing pieces as they brown.
NOTE: I have made this without "browning" the meat. There
is no noticable difference in taste and only a minor
change in texture. - UDD
Reduce heat to med; into drippings in skillet, stir
reserved flour until blended. Gradually stir in apple
cider. Simmer to thicken to gravy. Remove from heat and
set aside.
In 6 qt crockpot * add potatoes, carrots, onions and
cabbage. Sprinkle with caraway seeds. Top with meat. Pour
on gravy. Cover crockpot and cook on high for 6 hours or
low for 8-10 hours.
* Or Crockpot Casserole - UDD
Recipe by: Vickie Ritz | 25 August 1998
From:
http://www.recipelink.com
Uncle Dirty Dave's Kitchen
MMMMM
... Grocery shop like a trade caravan moving from oasis to oasis.
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