Subj : Re: Red Deviled Eggs
To   : Ben Collver
From : Dave Drum
Date : Sat Aug 16 2025 07:06 am

-=> Ben Collver wrote to Dave Drum <=-

BC>   Re: Re: Red Deviled Eggs
BC>   By: Dave Drum to Ben Collver on Thu Aug 14 2025 14:45:00

BC>       Title: Red Deviled Eggs
BC>   Recipe by Joann Pierce

DD> JoAnn was the moderator when I first joined the echo back in the 80s.
DD> Quite the "My way or the highway" sort of personality. Ghodfrey Daniel,
DD> I haven't thought of her in decades.

BC> Thanks for the background information.  I found this recipe in the
BC> following cookbook.

BC> https://archive.org/details/fidoskitchencookbook

BC> Do you remember anything else about JoAnn?  I found an obituary but i
BC> am not sure whether it is for her.

BC> https://www.fancher-rekusfuneralhomes.com/obituary/joann-pierce

I seem to remember her being from Indiana - definitely not Missouiri.

She was responsible for the founding of the Home_Cooking echo by Sharon
Stevens. She drove Sharon (and many others away with her nit-picky style
of "moderation".

BC> ---------- Recipe via Meal-Master (tm) v8.03

BC>       Title: Deviled Eggs And Noodles
BC>  Categories: Eggs, Pasta
BC>       Yield: 4 Servings

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

     Title: Quick Fruit Leathers
Categories: Five, Snacks, Fruits
     Yield: 6 Servings

     3    Fresh peaches, nectarines,
          - pears
          +=OR=+
     6    Plums
 4 1/2 ts Sugar
          Plastic wrap for microwave

 In blender or food processor, blend fruit & sugar until
 smooth. Pour fruit puree' into micorwave-safe bowl and
 cook on high 8 - 10 minutes, or until puree' is reduced
 by about half. Lay a piece of microwave safe plastic wrap
 on a 10" microwave safe plate. Evenly spread 1/4 c fruit
 mixture to a 6 1/2" diameter circle. Make sure edges are
 not too thin or they will scorch. Elevate plate on to of
 inverted (upside down) microwave safe saucer. Microwave
 at medium (50%) power about 5 minutes or until leather
 is no longer sticky in center.

 If more cooking time is needed, cook at medium in 25 s
 econd increments, watching closely so that leather does
 not burn.

 Carefully place plastic wrap with fruit leather on wire
 rack to cool. Let stand at room temperature overnight to
 dry. Repeat with remaining fruit puree'. Roll up leathers
 in plastic wrap. Store at room temp up to a week.

 SUNSHINE METHOD: Follow directions above through cooking
 fruit puree' in microwave. Let cool. On plastic wrapped
 trays or cookie sheets, spread fruit into 6 1/2" circle
 or rectangle 1/4" thick. Cover Pans with cheesecloth.

 Place pans in direct sunlight for 12 - 24 hours until
 dry. Fruit leather is done when edges pull back from
 plastic and center is no longer sticky.

 Servings: 6 or 7 fruit leathers

 Courtesy Of: Joann Pierce

 From: http://www.recipesource.com

 Uncle Dirty Dave's Archives

MMMMM

... It should be hot-enough-to-notice, not hot-enough-to-destroy-you.
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