Subj : Re: Plan-Overs
To : Ruth Haffly
From : Dave Drum
Date : Fri Jan 17 2025 04:59:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> Hi Dave,
RH> We've got a few areas (north facing, shaded, etc) that still hve snow
RH> but it is mostly gone. Did a bit of drive around after church
RH> yesterday, only a couple of small patches of icy roads, which, I
RH> suspect, are dry today.
DD> We seem to be on a yo-yo. As I type the temperature at the aerodrome
DD> is -5oF. In town where there is some residual heat from houses it's
DD> -2oF. Still ,,, BRRRRRRRR! Tomorrow is predicted to be +37 and Friday
DD>in the 49s. That will get rid of all the snow except the big piles
DD> in the corners of parking lots and the ends of dead-en d streets.
RH> We still have bits of ice here and there. Today isn't supposed to get
RH> above 37but then warm to 51 by Friday, before turning cold again. Most
RH> of next week is supposed to be in the mid 30s.
Next week the yo-yo makes another trip into the single digits. Shouldn'y
whine. This is Illinois and it *IS* winter. That ol' climate change has
softened us up.
DD> 8<----- CUT ----->8
DD> I've used it once for a club supper to boil the pasta for a pasta
DD> salad. It's been living in a back corner of the pantry since. Bv)=
RH> I use my stock pot quite often, the pasta pot less so. Most often in
RH> cooking pasta for just the 2 of us, I'll use the 3 quart pot,
RH> especially if it's a shaped pasta. No sense in getting down the 6 qt
RH> pot when one half the size will do.
DD> Made a double batch of this using Hy-Vee's "pot length" (6")
DD> spaghetti. One half regular and the rest whole wheat.
DD> Title: Ms. Vivian's Spaghetti Pasta Salad
DD> Categories: Pasta, Vegetables, Pork, Sauces
DD> Yield: 12 servings
RH> Looks good but Steve doesn't really like pasta salads. I used to do one
RH> for lunch from time to time when our quilting group was meeting but
RH> Covid brought an end to that. I'll occaisionally get a pasta salad as a
RH> side when we get gyros but it doesn't have a lot of stuff in it besides
RH> olives (kalamata and green).
I don't usually make pasta salads at home. Mostly lettuce and sometimes
potato salad. But, once in a while I'll stop at Humphrey's deli to got
a half-pound of chicken livers for lunch and they'll have a nice macaroni
salad on special.
RH> When I cook pasta at home (or to take somewhere), I always use 100%
RH> whole wheat. I don't stock the white stuff--and surprisingly, people,
RH> once they try the whole wheat, really like it.
I do both and to tell the truth can't taste a lot of difference. People
tell me the colour is off-putting. Then I remind them of the coloured
rotini pasta seen many places. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Italian Rice w/Sausage & Pasta
Categories: Pork, Pasta, Rice, Wine, Chilies
Yield: 6 Servings
6 lg Italian sausages
5 cl Garlic; minced
2 tb Extra virgin olive oil
3 lg Red bell peppers; seeded,
- chopped
1/2 ts Black pepper
1/4 ts Cayenne pepper; or more
1 c Rice; cooked
1 lb Multicolor Rotini pasta;
- cooked
2 lg Red onions; sliced or
- chopped
1/2 ts (ea) basil and oregano
1 ts Taco seasoning
2 tb Tomato paste
+=OR=+
15 oz Can Hunt's tomato sauce
1/2 c Marsala or other sweet red
- wine
Cut the sausage into 1" chunks.
In a large skillet or Dutch oven, saute sausage chunks in
olive oil over medium high heat with onion until lightly
browned, stirring occasionally. Add garlic, peppers,
seasonings.
Cover and simmer until sausages are almost cooked through.
Add wine and simmer uncovered for 10 minutes.
Stir in cooked pasta, rice and sauce. Taste and adjust
seasonings as desired.
Serve.
From:
http://www.cooks.com
Uncle Dirty Dave's Archives
MMMMM
... Don't look for big things, just do small things with love. -- Mother Teresa
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
