Subj : Printing was: 40 columns
To   : Ruth Haffly
From : Dave Drum
Date : Fri Aug 29 2025 06:23 am

-=> RUTH HAFFLY wrote to DAVE DRUM <=-

DD> Quick & easy work arounds -

DD> Transfer file to a thumb drive and "sneaker-net" it to a confuser you
DD> *can* print from.

DD> OR

DD> E-mail attach the file to be printed and send it to Steve so he can
DD> print what needs done while you're fussing with putting the wonky unit
DD> back to where it works correctly.

RH> I think he used a mix of those two methods. Whatever, it worked and now
RH> I have a print out of lemon curd bars to try. That'll be after the fig
RH> upside down cake recipe I got yesterday. Tree is still putting out but
RH> slowed down and we're letting birds enjoy the figs. We've still got
RH> some in the fridge.

I've been considering putting in some cold hardy figs. But to do it would
require disruption of my dise yard. I think I'll leave well enough alone.

DD>       Title: Cheesy Thumbprint Appetizers w/Hot Pepper Jelly
DD>  Categories: Five, Appetisers, Cheese, Breads, Condiments
DD>       Yield: 20 Servings

DD>       2 c  Shredded Cheddar cheese
DD>       1 c  A-P flour
DD>       6 tb Chilled butter; chopped
DD>     1/2 c  Hot pepper jelly *

RH> Looks good and easy, one I'd consider bringing for a pot luck
RH> appetiser.

DD>   * a good one is available from Mick's Peppouri in
DD>   Seattle's Pike Place Market 1531 Pike Pl, Seattle,
DD>   WA 98101 (https://pepperjelly.com) - UDD

RH> IIRC, my MIL gave me a recipe for it; have to do some digging and hope
RH> it's not buried too far.

If not- here's one I have:

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

     Title: Hot Pepper Jelly
Categories: Condiments, Chilies
     Yield: 10 Half pints

   1/2 c  Hot red chilies; seeded,
          -  coarse chopped
   1/2 c  Hot green chilies; seeded,
          - coarse chopped
     1 c  Chopped onion
 1 1/2 c  Cider vinegar
     5 c  Sugar
     2    Pouches liquid pectin

 This recipe is very good served with country ham or with
 green beans or peas.

 PLACE THE HOT CHILIES, onion and vinegar in a food processor
 or blender. Process until very fine. Pour the sugar into a
 heavy non-aluminum pot. Stir in the chile mixture, bring to
 a boil, and boil for 1 minute. Remove from the heat and stir
 in the pectin. Let sit 5 minutes and then remove the foam
 with a slotted spoon. Ladle into sterilized jars and seal.
 Turn the jars upside down occasionally to keep the chiles
 mixed until the jelly is cool and set.

 This jelly makes wonderful Christmas gifts too.

 Makes 10 Cups

 Recipe by: Nathalie Dupree

 From: http://www.recipesource.com

 Uncle Dirty Dave's Archives

MMMMM

... You cannot slander human nature; it is worse than words can paint it!

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