Subj : Re: More Cookware
To : Ruth Haffly
From : Dave Drum
Date : Sat Apr 13 2024 06:42:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> I find that every "store bought" lasagna I have tries is sorely under
DD> flavoured. Even some of the restaurant versions. And sadly, the best
RH> Of the various ones we've tried, we like Micheal Angelo's the best,
RH> Stouffers the least.
Agreed. Stouffer's has some decent frozen entrees - but lasagna ain't one
of them. I get along just fine with their spaghetti w/meat sauce as long
as the Parmesan shaker isn't empty. And the Chicke fettucine Alfredo with
broccoli is pretty good.
DD> of Springfield Italian restaurant has fallen to the wrecking ball of
DD> progress (highway overpass) and the death of 'Nona' Bianco. I used to
DD> reply "Whatever Grandma's speecial of the day is" when asked what I'd
DD> have for supper there. Never got a disappointing meal.
RH> If Grandma is cooking, it's got to be good. Don't remember if Grandpa
RH> Sam's (the one we've been to a couple of times with Steve's mom &
RH> siblings) has a special like that but we've enjoyed it. Steve's older
RH> sister and husband always get the chicken parm, whenever/wherever
RH> they're at an Italian place; we try different things to see how they
RH> compare to what we make or have had in other places. I had the chicken
RH> piccotta last time which got me thinking about making my own--which
RH> turned out surprisingly easy to do.
I had a favourite stop in Detroit Michhigan back in my truck driving days.
It was on Michigan Avenue near Briggs (basebasll) Stadium - called the
"Starlite Cafe" the front door was lettered "Little Warsaw" although it
was run by Ukranians. As with Bianco's I'd ask "what's Mom (the owner's
mother) making tonight?" and generally order that.
DD> ... What would Paula Deen do? Wrap it in bacon, dip it in batter &
DD> deep-fry it!
RH> You forgot that it gets slathered with butter before being wrapped in
RH> bacon. (G)
DD> Wouldn't fit in the tagline. No matter the truth of it. Bv)=
RH> Slather it with butter, wrap in bacon, batter dip, then deep fry. (G)
DD> That will fit in a tagline only by leaving Ms. Deen out of it. Bv)=
RH> OK, "coat with butter, bacon wrap, batter dip & fry". Paula Deen
I surrender ............
DD> I do have a dishwasher. Two of them. Right hand and left hand. There,
DD> literally, is no room in my tiny Pullman kitchen for an electric dish
DD> washer. And cabinet space is so limited I'm dogged if I'll give any of
DD> it over to a convenience appliance.
RH> I understand. Deborah gave my parents a portable dishwasher, fit right
RH> beside the counter that separated the kitchen and dining room. OTOH, I
RH> like my built in--but would settle for a portable if I had no other
RH> option. Mom could have put in a built in when she had the kitchen
RH> remodeled but didn't want to give up cabinet space, and said she had
RH> enough dishwasher/dryer help when we were home. At that time only the
RH> last of the 5 kids was at home full time; I was married & others were
RH> in various colleges or otherwise on their own.
If I hit the lottery I'm going to have my dream kitchen designed as the
hum of my new home. Then hang the living, sleeping and home office space
off of that. Wall ovens, walk-in reefer, dishwasher, counter seating for
eat-in, nook for a table for six (or more), etc. And lots or cabinet and
pantry space. I've mentally budgeted U$50,000.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Old-Fashioned Pierogies
Categories: Potatoes, Cheese, Pastry, Dairy
Yield: 12 servings
1/4 lb Butter
1 1/4 c Fine chopped onion; divided
3 lg Baking potatoes; peeled; in
- chunks
1/2 c Shredded cheddar cheese
1 1/2 ts Salt; divided
1/4 ts Black pepper
3 lg Eggs
1 c Sour cream
3 c A-P flour; extra for
- rolling
1 tb Baking powder
In a skillet over medium heat, melt butter and saute
onion 5 to 7 minutes or until tender. Remove 1/4 cup of
onion and set aside. Continue to cook remaining onion 5
to 7 minutes or until golden; set aside. In a large
saucepan, boil potatoes 15 to 20 minutes or until
tender; drain and mash.
In a large bowl, combine the 1/4 cup onion, the mashed
potatoes, cheese, 1 teaspoon salt, and the pepper; mix
well and set aside.
To make the dough, in another large bowl, mix eggs and
sour cream until smooth. In a medium bowl, combine 3
cups flour, the baking powder, and remaining 1/2
teaspoon salt; mix well. Add flour mixture to egg
mixture and stir until dough comes together.
Place dough on a lightly floured surface and knead until
smooth. Divide dough in half and cover half with plastic
wrap. Lightly flour your work surface and, with a
rolling pin, roll out the dough to 1/8-inch thickness.
Using a 3" cookie cutter or drinking glass, cut out
the dough. Place 1 teaspoon potato filling in center of
each dough round. Moisten edges with water, fold the
dough over the filling and pinch edges together to seal.
Repeat with remaining dough and potato mixture.
Bring a large pot of salted water to a boil over high
heat. Add pierogies in batches and cook 4 minutes.
Remove with a slotted spoon to a paper towel-lined
platter. Over medium heat, add pierogis to skillet with
remaining onion. Cook until golden and heated through.
RECIPE FROM:
https://www.mrfood.com
Uncle Dirty Dave's Archives
MMMMM
... "Canned mackerel: It's a giant sardine and it's real gross." -- Neekha
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