Subj : Re: Hansicapped
To : Ruth Haffly
From : Dave Drum
Date : Sat Jan 11 2025 05:32:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> If I hit the lottery (or other big payday) and build my dream kitchen/
DD> house it will be heated/cooled by a heat pump and the driveway as well
DD> as any sidewalks will be heated - for no shovelling. Bv)=
RH> Sounds like a winner of an idea to me. I'm sure the dream kitchen will
RH> have a dishwasher and a professional kitchen size stove with 2 ovens.
RH> Have you drawn up plans for it yet?
DD> Just in my head. The dual ovens will be wall mounted (built-in) to
DD> save a lot of bending and twisting. and the cook-yop will be smooth
RH> I had a built in oven in our quarters at Fort Hood, really liked it but
RH> haven't had one since. Our daughter Rachel has a combo built in oven
RH> and microwwave stack--says the oven takes a long time to preheat and
RH> the microwave isn't very high (tall) so she can't do a lot of things in
RH> it. Her cook top is gas.
I never had an oven, gas or electric, that took very long to come to
temperature. My curret nuker is above the stove. And I'm going to have
to repair/replace it. I have to press in on the door to get it to "fire
up". That's not a big deal but it's not going to fix itself. It was here
when I bought the house - so, I have no idea how old it is. But I know
the brand name is a "house" brand for Menard's. It's been a good, useful
applioance for me.
DD> electric even though gas is easier/more convenient. Fossil fuels being
DD> a finite commodity - I'll have solar panels as my roofing
RH> material. Wind gonna blow and sun gonna shine.
RH> I'd rather have a gas stove but Steve keeps saying that it's bad
RH> for my asthma. Place isn't set up for it so we've got a smooth
RH> top range instead, with a combo convection/conventional oven.
The oven in my range is just oven. I do have a countertop convection
oven - which is just a big air-fryer. Given my limited counter space
it lives in the pantry on a shelf until needed.
DD> My favourite use for sweet potatoes is deep fried.
RH> My favorite use for sweet potatoes is to pass them over to somebody
RH> who likes them. (G)
DD> They're not at the top of my favourites list, either. Bv)=
DD> Most of the taters I eat are breakfast taters. Or potato chips. Bv)=
RH> I usually have a baked potato, and usually just half of it at a meal
RH> unless it's a really small one. Chips can be corn, black bean or
RH> veggie, rarely potato.
I get the black bean chips once in a while. Seldom the corn chips -
unless I need them as an ingredient. Veggie chip are left where they
are found. Bv)= And tortilla chips, mostly, are flour.
Don't serve this to Steve ....
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Frito Pie
Categories: Beef, Beans, Herbs, Cheese, Vegetables
Yield: 7 servings
1 tb Olive or vegetable oil
1 lb Ground 80/20 chuck beef
1 md Yellow onion; diced
1 oz Env taco seasoning
30 oz (2 cans) pinto beans;
- drained rinsed
19 oz Can red enchilada sauce
18 oz Bag Fritos; 1 cup reserved
- for serving
8 oz Shredded Cheddar
MMMMM-----------------------TO SERVE (OPT)----------------------------
Diced white onion
Sliced scallions
Pickled jalapenos
Sour cream
Pico de gallo
Set the oven @ 400oF/205oC.
Coat a 9" X 13" baking dish with cooking spray.
In a large Dutch oven or heavy-bottomed skillet, heat
the oil over medium-high. Add the beef and onion,
breaking up the meat with a wooden spoon. Cook, stirring
occasionally, until the meat is browned and the onion is
translucent, 8 to 10 minutes. Lower the heat if the meat
is browning too quickly.
Sprinkle the taco seasoning over the meat mixture and
pour in 3/4 cup of water; mix well. Bring to a simmer
and cook until the liquid thickens and coats the pan,
scraping up any browned bits, 2 to 3 minutes. Add the
beans and enchilada sauce, stirring until combined.
Bring to a simmer and cook for 5 minutes.
Assemble the pie: Sprinkle half of the Fritos in the
prepared baking dish, followed by half of the Cheddar.
Cover with all of the meat filling. Finally, add the
remaining Fritos (minus the reserved cup) and Cheddar.
Bake until the cheese is melted and bubbly, 7 to 10
minutes. Rest for 5 minutes, then add the desired
toppings to the casserole, or spoon into individual
bowls and have eaters top as they please. Add reserved
Fritos for more crunch, if desired.
By: Kia Damon
Yield: 6 to 8 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
... Western Canada is too far from anywhere to be relevant.
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