Subj : Re: Plan Aheads
To   : Ruth Haffly
From : Dave Drum
Date : Thu Mar 13 2025 11:47:00

-=> Ruth Haffly wrote to Dave Drum <=-

DD> I regularly stock garlic in cloves/heads, minced (in a jar),
DD> granules

RH> I just have the heads and granules.

DD> I've not figured out a reliable ratio between the granules and the
DD> powder. So, I stock both. Big Spice Islands containers of the granules
DD> and smaller McCormick's jars (w/shaker top) of the powder

RH> I  just use the granules when a recipe calls for garlic powder. Haven't
RH> been disappointed yet.

There is a ratio. The powder is twice as "strong" as the granules. Since I
keep both in the cupboard/pantry I don't worry about it much.

" In terms of flavor, you can use granulated garlic and garlic powder
interchangeably. But they're very different in texture, you'll need to
adjust the amount you use.

Granulated garlic has more air by volume due to its larger size, while
garlic powder is denser. Double the amount of granulated garlic – for
instance, two teaspoons granulated garlic for every one teaspoon garlic
powder."

https://www.allrecipes.com/granulated-garlic-vs-garlic-powder-7500066

DD>      8<----- WHACK ----->8

RH> I'm going to toss the rest of a rotisserie chicken into water and
RH> seasonings, don't know how much will then go into soup. What I don't
RH> make into soup will be a casserole. The latter included Pepperidge Farm
RH> herb dressing, cream of mushroom soup and chicken stock. Original
RH> recipe came from a friend years ago in New Bern, don't know how many
RH> times I've made it over the years since.

DD> Good recipes get made on repeat.

DD> Here's one of my repeaters ...


DD>       Title: Easy Caprese
DD>  Categories: Pasta, Poultry, Vegetables, Chicken, Herbs
DD>       Yield: 4 Servings

RH> Looks good. The new to us pizza/pasta place we tried a couple of weeks
RH> ago has a simple but good caprese salad--just tomatoes, basil and
RH> mozzarella, with a light Italian dressing.

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

     Title: Stuffed Pork Chops
Categories: Pork, Fruits, Chilies, Breads
     Yield: 6 Servings

     2 md Apples; coarse chopped
     7 tb Unsalted butter
     3 tb Light brown sugar
     1 ts Vanilla extract
   1/2 ts Ground nutmeg

MMMMM-----------------------SEASONING MIX----------------------------
     1 tb Salt
     1 ts Onion powder
     1 ts Ground cayenne pepper
   3/4 ts Garlic powder
          +=OR=+
   1/2 tb Granulated garlic
   1/2 ts White pepper
   1/2 ts Dry mustard
   1/2 ts Rubbed sage
   1/2 ts Ground cumin
   1/2 ts Black pepper
   1/2 ts Dried thyme leaves

MMMMM-------------------PORK CHOP INGREDIENTS------------------------
     6    Pork chops; 1 3/4" thick
   3/4 lb Ground pork
     1 c  Pork or chicken stock
     1 c  Chopped onions
     1 c  Chopped green bell peppers
   1/2 c  Finely chopped green onions
     2 ts Minced garlic
     4 oz Can diced green chilies
   1/2 c  Very fine bread crumbs

 In a food processor or blender, process the apples, 4 TB
 of the butter, the sugar, vanilla and nutmeg until smooth
 about 3 to 4 minutes. Set aside.

 In a small bowl thoroughly combine the seasoning mix
 ingredients; set aside.

 Prepare the pork chops by cutting a large pocket (to the
 bone) into the larger side of each chop to hold the
 stuffing.

 In a large skillet, brown the ground pork in the remaining
 3 Tbsp. butter over high heat, about 3 minutes. Add the
 onions, bell peppers, garlic, and 2 Tbsp. of the seasoning
 mix, stirring well; cook about 5 minutes, stirring
 occasionally and scraping pan bottom well. Stir in the
 green chilies and their juice and continue cooking until
 mixture is well browned, about 6 to 8 minutes, stirring
 occasionally and scraping the pan bottom as needed. Add
 the stock and cook 5 minutes, stirring frequently. Stir
 in the bread crumbs and cook about 2 minutes more,
 stirring constantly and scraping pan bottom as needed.
 Remove from heat.

 Sprinkle the remaining seasoning mix evenly on both sides
 of the chops and inside the pockets, pressing it in by
 hand. Prop chops with pocket side up in an ungreased
 13" x 9" baking pan. Spoon about 1/4 cup stuffing into
 each pocket; reserve the remaining stuffing.

 Bake chops with pocket up at 400ºF/205ºC until the meat
 is done, about 1 hour 10 minutes. Place the remaining
 stuffing in a small pan in the oven for the last 20
 minutes to reheat.

 Serve immediately with each chop arranged on top of a
 portion of the remaining stuffing.

 From: http://www.recipesource.com

 Uncle Dirty Dave's Kitchen

MMMMM



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