Subj : Re: Air Fryer
To : Ruth Haffly
From : Dave Drum
Date : Thu May 15 2025 05:12:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> I'm not tossing my deep fryer, just yet.
RH> I'm pretty sure we still have our Fry Daddy that we got some time ago
RH> for the little jobs.
DD> I widh I knew what happened to the Mary Dunbar deep fryer that my Mom
DD> got from the Jewel Tea route man in the early 1950s.
RH> Possibly tossed out in a "cleaning out of the estate" before you could
RH> get a claim in for it or another relative took it? When my dad built
RH> the house we lived in, he put in an electric stove--first time Mom had
RH> cooked on anything but gas. Stove had one coil that could be dropped in
RH> a well and used as a deep fryer, main thing Mom made with it was french
Sounds like the Hotpoint electric my grandmother had. That sunken burner
was called a "deep well". Her flat, open work space was between the burners.
I'll bet your Dad's was white w/black accents. No "avocago" or "harvest
gold" in those days.
RH> fries. About 20 years later, they renovated the kitchen and took out
RH> that stove for a new one without that feature. Old stove had a flat
RH> area on one side where you could set up an electric fry pan or plug a
RH> griddle into an outlet on the stove. Mom lost a couple of nice features
RH> when she "upgraded" stoves.
And my current electric is a smooth top. I'd just as soon have the older
exposed coils. And have the oven(s) as a two-stack wall mountede affair.
That's what I had in the Redneck Ranch and I really liked those wall-
mounted ovens.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Baked Stuffed Mexi-Bells
Categories: Beef, Pork, Vegetables, Rice, Cheese
Yield: 5 Servings
1 tb Oil
1 lg Onion; chopped
1 cl Garlic; minced
1 lb Ground beef or pork *
1 1/2 c Diced tomatoes **
1 1/2 ts Dried basil
1 ts Dried oregano
2 tb Chilli spice mix
Salt & pepper
2 c Rice; cooked
1 c Cooked black beans
1/2 c Corn
1 2/3 c Sharp Cheddar; shredded,
- divided
4 lg (to 6) Mexi-bell peppers;
- cored, tops removed
* Bulk hot Italian sausage works well, too - UDD
** 14 1/2 oz can quality diced tomatoes, drained. With
or without chilies, depending on your need for heat.
Set oven @ 350oF/175oC
Heat oil in a large skillet, add onion and cook over
medium heat until soft.
Add garlic and meat, cook until no longer pink, breaking
up meat with a spoon.
Add tomatoes, basil, oregano, chili powder, salt and
pepper, reduce heat and simmer 10 minutes.
In a large bowl, combine rice, beans and corn.
Add meat mixture and 1 cup of cheese, mix to combine.
Spoon stuffing into peppers and place in a baking dish.
Add 1/4 cup water to the bottom of the dish, cover with
foil and bake 30-40 minutes or until peppers are tender.
Remove foil, top with remaining cheese and bake until
cheese is melted
From:
http://www.yummly.com
Uncle Dirty Dave's Kitchen
MMMMM
... The joy in pursuing trout is they live in such beautiful places!
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