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

Title: Bauernfruhstuck (Farmer's Breakfast)
Categories: Pork, Eggs, Vegetables, Potatoes, Dairy
Yield: 4 Servings

4 md Potatoes
4 sl Bacon; diced
3 lg Eggs
3 tb Milk
1/2 ts Salt
1 c Ham; in small cubes
2 md Tomatoes; Peeled
1 tb Chives; Chopped

Boil unpeeled potatoes 30 minutes. Rinse under cold
water, peel and set aside to cool. Slice potatoes. In a
large fry-pan cook bacon until transparent.

Add the potato slices; cook until lightly browned. Blend
eggs with milk and salt. Stir in the cubed ham. Cut the
tomatoes into thin wedges; add to the egg mixture. Pour
the egg mixture over the potatoes in the fry-pan.

Cook until the eggs are set. Sprinkle w/chopped chives
and serve at once.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM


... Coffee in England always tastes like a chemistry experiment.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

For some unknown reason, I wasn't able to get mail last week so today is
the first day I've seen something since probably last Monday.

Title: Bauernfruhstuck (Farmer's Breakfast)
Categories: Pork, Eggs, Vegetables, Potatoes, Dairy
Yield: 4 Servings

4 md Potatoes
4 sl Bacon; diced
3 lg Eggs
3 tb Milk
1/2 ts Salt
1 c Ham; in small cubes
2 md Tomatoes; Peeled
1 tb Chives; Chopped

We do this with chicken, no ham, tomato or bacon. Just chicken, potato,
egg and sometimes an onion. It's good, no matter how it's made. (G) I
made chicken piccota last week, turned out really good (yes, I used
capers) so will do it again. One change I made was to use chicken breast cutlets instead of cutting or pounding a breast piece; it saved a step
and no mess to clean up before going on to the next step. I will
definatly make it again; we both enjoyed it.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

For some unknown reason, I wasn't able to get mail last week so today
is the first day I've seen something since probably last Monday.

I wondered if you wee off to visit again or something. I hate it when I
can get my daily feed of Phydeaux as it's my *only* form of social media
other than in-person stuff.

Title: Bauernfruhstuck (Farmer's Breakfast)
Categories: Pork, Eggs, Vegetables, Potatoes, Dairy
Yield: 4 Servings

4 md Potatoes
4 sl Bacon; diced
3 lg Eggs
3 tb Milk
1/2 ts Salt
1 c Ham; in small cubes
2 md Tomatoes; Peeled
1 tb Chives; Chopped

We do this with chicken, no ham, tomato or bacon. Just chicken, potato, egg and sometimes an onion. It's good, no matter how it's made. (G) I
made chicken piccota last week, turned out really good (yes, I used capers) so will do it again. One change I made was to use chicken
breast cutlets instead of cutting or pounding a breast piece; it saved
a step and no mess to clean up before going on to the next step. I will definatly make it again; we both enjoyed it.

Bacon is my favourite vegetable. As you may have suspected. Ham is ok,
but just barely. Pork chops, no we're talking. Most of my chicken is
done with dark meat. I bought 3 ten pound bags of leg quarters last
week when they were put on sale @59c/lb. Did one bag in my casserole
crock-pot and came out with severalm pounds of shredded chicken, a lot
of bones for stock making, a good supply of schmaltz for frying spuds
and other things, and some skin to add into the stock for thickening.

The legs I didn't cook right away are sucky-bagged and frozen. The meat
that I puled from the cooked quarters wasw divided into meal sized lots
and got the sucky-bag treatment except for the one I used for chicken
amd noodles.

Not much money in that batch of chciken but a lot of "sweat equity".
And I've got chicken enough to last until the next great deal. Bv)=

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

Title: Dirty Dave's Old Fashion Chicken & Noodles
Categories: Poultry, Pasta, Vegetables, Herbs
Yield: 5 Servings

500 g (17.6 oz) Swabian Spaetzle *
28 oz (2 cans) chicken broth
2 Chicken leg quarters; cooked
- meat removed from bone and
- shredded
1/8 ts Ground sage
1 ts Celery seed
1/4 ts (to 1/2 ts) "Italian" herb
- seasoning
10 3/4 oz Can cream of chicken soup
1 1/2 c Left over chicken gravy
+=OR=+
12 oz Jar Heinz chicken gravy

* Deutsche Kuche found at ALDI. These are as good as I
can make from scratch on a good day. And not expensive.

In a large pan, bring chicken broth to a boil. Add the
noodles. Stir. Let it come back to a boil, turn down to
a medium heat, stirring often. While cooking add chicken
and spices. Cook noodles until tender, if it becomes dry
add small amount of water until noodles are tender.

Mix together chicken soup and gravy. Add to the noodle
mixture and stir continuously. When they are no longer
watery, remove from heat. The noodles will be thick,
creamy and chewy. Similar to dumplings.

Serves 4-6 with side dishes.

Uncle Dirty Dave's Kitchen

MMMMM

... When I was a kid naptime was a punishment. Now it's a privelege.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

For some unknown reason, I wasn't able to get mail last week so today
is the first day I've seen something since probably last Monday.

I wondered if you wee off to visit again or something. I hate it when
I can get my daily feed of Phydeaux as it's my *only* form of social
media other than in-person stuff.

I don't like not having fido either, especially cooking as it's the echo
with the most traffic. I only get 3 echoes--45 points (required by the
one we point off of) and private netmail which most often gets a listing
of my echoes about every 3 weeks.

Title: Bauernfruhstuck (Farmer's Breakfast)
Categories: Pork, Eggs, Vegetables, Potatoes, Dairy
Yield: 4 Servings

4 md Potatoes
4 sl Bacon; diced
3 lg Eggs
3 tb Milk
1/2 ts Salt
1 c Ham; in small cubes
2 md Tomatoes; Peeled
1 tb Chives; Chopped

We do this with chicken, no ham, tomato or bacon. Just chicken, potato, egg and sometimes an onion. It's good, no matter how it's made. (G) I
made chicken piccota last week, turned out really good (yes, I used capers) so will do it again. One change I made was to use chicken
breast cutlets instead of cutting or pounding a breast piece; it saved
a step and no mess to clean up before going on to the next step. I will definatly make it again; we both enjoyed it.

Bacon is my favourite vegetable. As you may have suspected. Ham is ok,
but just barely. Pork chops, no we're talking. Most of my chicken is

We use a lot of chicken, some beef and even less pork other than bacon.
Steve still likes his turkey bacon but lets me get the real thing both
for personal consumption and cooking. He has gotten over his "phobia" so
now I can use real bacon in anything from German potato salad to
broccoli salad to a small handful in a can of New England clam chowder
and points in between. I'll do pork chope from time to time, best done
on a grill outside or inside on a George Foreman grill.

done with dark meat. I bought 3 ten pound bags of leg quarters last

We use a lot of white meat unless we've bought a whole chicken. Then he
will take the dark, I'll take the white.

The legs I didn't cook right away are sucky-bagged and frozen. The

We got some breasts down at Costco the other day; they were all
individually bagged (not vaccuum) in freezer weight bags so when we got
home, I just put the whole thing into the freezer. I'll be able to tear
off one or two bags as I need them.

Not much money in that batch of chciken but a lot of "sweat equity".
And I've got chicken enough to last until the next great deal. Bv)=

That's the way I like to do it. Steve smoked a brisket a couple of weeks
ago so now we've got about 5 vaccuum bags in the freezer, each with
enough beef for a couple of meals.


... Gone crazy, be back later. leave a message at the Beep!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

Title: Bauernfruhstuck (Farmer's Breakfast)
Categories: Pork, Eggs, Vegetables, Potatoes, Dairy
Yield: 4 Servings

8<----- Ingredients Deleted ----->8

We do this with chicken, no ham, tomato or bacon. Just chicken, potato, egg and sometimes an onion. It's good, no matter how it's made. (G) I
made chicken piccota last week, turned out really good (yes, I used capers) so will do it again. One change I made was to use chicken
breast cutlets instead of cutting or pounding a breast piece; it saved
a step and no mess to clean up before going on to the next step. I will definatly make it again; we both enjoyed it.

That's the important part of all cookery - gustatory enjoyment. Otherwise
we could subsist on bland flavourless pap.

Bacon is my favourite vegetable. As you may have suspected. Ham is ok,
but just barely. Pork chops, now we're talking. Most of my chicken is

We use a lot of chicken, some beef and even less pork other than bacon. Steve still likes his turkey bacon but lets me get the real thing both
for personal consumption and cooking. He has gotten over his "phobia"
so now I can use real bacon in anything from German potato salad to broccoli salad to a small handful in a can of New England clam chowder
and points in between. I'll do pork chope from time to time, best done
on a grill outside or inside on a George Foreman grill.

done with dark meat. I bought 3 ten pound bags of leg quarters last

We use a lot of white meat unless we've bought a whole chicken. Then he will take the dark, I'll take the white.

I prefer the dark meat unless it's free range chicken. The dark has way
more flavour than the pale meat. A free range bird that has lived outside
a cage and scratched for its food is much tastier (and expensive) than
the battery chicken that is more common in stores.

The legs I didn't cook right away are sucky-bagged and frozen. The

We got some breasts down at Costco the other day; they were all individually bagged (not vaccuum) in freezer weight bags so when we got home, I just put the whole thing into the freezer. I'll be able to tear off one or two bags as I need them.

I wish we had a CostCo here - I'd buy a membership in a Sarasota second.
We have a Sam's Club and I used to was a member. But, since Sam snuffed
it and his heirs turned the company over to the $$$$ people it hasn't been
the same. I refuse, on principle, to do business with any part of WalMart.

Not much money in that batch of chciken but a lot of "sweat equity".
And I've got chicken enough to last until the next great deal. Bv)=

That's the way I like to do it. Steve smoked a brisket a couple of
weeks ago so now we've got about 5 vaccuum bags in the freezer, each
with enough beef for a couple of meals.

I was defrosting my upright freezer last week and came across the smoked
beef roast that Dale Shipp gifted me at the last echo picnic he and Gale hosted. Dennis and I are still eating on it.

This recipe - halved - will use up the last of it. My electric slicer has
been getting a workout. Bv)=

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

Title: Roast Beef Manhattan
Categories: Beef, Potatoes, Sauces, Breads
Yield: 4 Servings

2 lb Deli sliced roast beef *
2 lg Russet potatoes; washed, in
- 1" cubes
2 qt Water
1 ts Salt
1/4 c Whole milk or half & half
2 tb Butter
8 sl Whole Grain wheat sandwich
- (square) bread
24 oz (2 jars) Heinz Homestyle
- Beef Gravy

* NOT Carl Buddig "chipped" beef!!!

Lay out the deli-sliced roast beef in 4 equal portions.

In 3 quart saucepan, add potatoes and salt. Bring to a
boil. Cook uncovered for 12-15 minutes or until potatoes
are fork-tender.

Drain potatoes in colander. Transfer to mixing bowl. Add
butter and milk or half & half.

Using hand mixer, mash potatoes until creamy. Add
additional milk if desired.

Place a slice of whole wheat sandwich bread on an 8"
plate. Top with meat mixture. Cover with a second slice
of whole wheat. Slice corner-to-corner and spread the
halves, leaving a vee between them. Fill the vee with a
scoop of mashed potatoes.

Top all with heated gravy. Serve with veggie side dish,
tossed salad or fruit slices.

Uncle Dirty Dave's Kitchen

MMMMM

... I've got a good grip on reality. But nothing like the grip its got on me --- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

made chicken piccota last week, turned out really good (yes, I used capers) so will do it again. One change I made was to use chicken
breast cutlets instead of cutting or pounding a breast piece; it saved
a step and no mess to clean up before going on to the next step. I will definatly make it again; we both enjoyed it.

That's the important part of all cookery - gustatory enjoyment.
Otherwise we could subsist on bland flavourless pap.

Yes, and as I said, it saved having to clean up the mess of making my
own cutlets. It's a bit pricier doing it that way but now within our
budget.

done with dark meat. I bought 3 ten pound bags of leg quarters last

We use a lot of white meat unless we've bought a whole chicken. Then he will take the dark, I'll take the white.

I prefer the dark meat unless it's free range chicken. The dark has
way more flavour than the pale meat. A free range bird that has lived outside a cage and scratched for its food is much tastier (and
expensive) than
the battery chicken that is more common in stores.

But there are lots of ways to add flavor to the chicken--and I've got a
well stocked spice cabinet. (G)

The legs I didn't cook right away are sucky-bagged and frozen. The

We got some breasts down at Costco the other day; they were all individually bagged (not vaccuum) in freezer weight bags so when we got home, I just put the whole thing into the freezer. I'll be able to tear off one or two bags as I need them.

I wish we had a CostCo here - I'd buy a membership in a Sarasota
second. We have a Sam's Club and I used to was a member. But, since
Sam snuffed it and his heirs turned the company over to the $$$$
people it hasn't been the same. I refuse, on principle, to do business with any part of WalMart.

We prefer Costco but Sam's came to WF about 8 years ago. I've heard
rumors in the past, and again in the past few weeks, that we may be
getting a Costco also. We fill our propane tanks thru Costco as the only
place in town that does it charges a flat rate, no matter how empty (or
full) your tank is. Costco will pro rate it.

Not much money in that batch of chciken but a lot of "sweat equity".
And I've got chicken enough to last until the next great deal. Bv)=

That's the way I like to do it. Steve smoked a brisket a couple of
weeks ago so now we've got about 5 vaccuum bags in the freezer, each
with enough beef for a couple of meals.

I was defrosting my upright freezer last week and came across the
smoked beef roast that Dale Shipp gifted me at the last echo picnic he
and Gale hosted. Dennis and I are still eating on it.

IIRC, that one was in 2017 so that roast is well aged. Glad you're
enjoying it.

This recipe - halved - will use up the last of it. My electric

slicer DD> has been getting a workout. Bv)=

Electric slicers are good for some things; we have one that gets used
from time to time.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Get shopping while the gettin' is good!!!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: Farmhouse B'fast Week - 1
By: Ruth Haffly to Dave Drum on Fri Feb 02 2024 02:00 pm

Hi Dave,

made chicken piccota last week, turned out really good (yes, I used capers) so will do it again. One change I made was to use chicken breast cutlets instead of cutting or pounding a breast piece; it saved a step and no mess to clean up before going on to the next step. I will definatly make it again; we both enjoyed it.

That's the important part of all cookery - gustatory enjoyment. Otherwise we could subsist on bland flavourless pap.

Yes, and as I said, it saved having to clean up the mess of making my
own cutlets. It's a bit pricier doing it that way but now within our
budget.

done with dark meat. I bought 3 ten pound bags of leg quarters last

We use a lot of white meat unless we've bought a whole chicken. Then he will take the dark, I'll take the white.

I prefer the dark meat unless it's free range chicken. The dark has
way more flavour than the pale meat. A free range bird that has lived outside a cage and scratched for its food is much tastier (and expensive) than
the battery chicken that is more common in stores.

But there are lots of ways to add flavor to the chicken--and I've got a
well stocked spice cabinet. (G)

The legs I didn't cook right away are sucky-bagged and frozen. The

We got some breasts down at Costco the other day; they were all individually bagged (not vaccuum) in freezer weight bags so when we got home, I just put the whole thing into the freezer. I'll be able to tear off one or two bags as I need them.

I wish we had a CostCo here - I'd buy a membership in a Sarasota second. We have a Sam's Club and I used to was a member. But, since
Sam snuffed it and his heirs turned the company over to the $$$$
people it hasn't been the same. I refuse, on principle, to do business with any part of WalMart.

We prefer Costco but Sam's came to WF about 8 years ago. I've heard
rumors in the past, and again in the past few weeks, that we may be
getting a Costco also. We fill our propane tanks thru Costco as the only place in town that does it charges a flat rate, no matter how empty (or full) your tank is. Costco will pro rate it.

Not much money in that batch of chciken but a lot of "sweat equity". And I've got chicken enough to last until the next great deal. Bv)=

That's the way I like to do it. Steve smoked a brisket a couple of weeks ago so now we've got about 5 vaccuum bags in the freezer, each with enough beef for a couple of meals.

I was defrosting my upright freezer last week and came across the smoked beef roast that Dale Shipp gifted me at the last echo picnic he and Gale hosted. Dennis and I are still eating on it.

IIRC, that one was in 2017 so that roast is well aged. Glad you're
enjoying it.

This recipe - halved - will use up the last of it. My electric

slicer DD> has been getting a workout. Bv)=

Electric slicers are good for some things; we have one that gets used
from time to time.

I'm making chicken breast tomorrow. Normally I like dark meat but it's pricy to get it boneless and to much time to debone it for me. Since I'm doing a stir fry, chicken beast it optimal due to meat cooking time. It cooks quickly.

Here's my method.

Start wok on gas oven. Get all the stuff out of the fridge and set on kitchen island with 2 cutting boards.

Slice the cloves of garlic (3 medium) and set in wok with 1TB olive oil. (the wok is a high sided flat wok). Next cut chicken to bitesized and add to wok. Cut other fresh veggies such as have. That's normally 2 bell peppers, red and green but can be any colors. Cut mushrooms, add all to wok. At this stage will need another TB or so of olive oil. Shave cleaned carrot over wok until just nubs then chop those and add.

All the while be randomly flipping wok contents about.

Results will still be nicely crisp but the chicken will be done.

No actual stir fry sauce is used here but you can make one up using honey, ketchup (I use jufran bannana sauce) and cornstarch for glossy effect. For a Filipeno effect, add vinegar.

Serve with rice and save leftover rice for tomorrow or next day.

After eating, use a rubbermade etc. airtight container and put in leftover rice and stir fry mix. Next night, way simple cooking is 'fried rice' with leftover stir fy mixed in. I use butter for the fried rice.

My back problems have gotten worse as we knew they would back in 2007.

Heres a picture of one of the fried rice batches. I had some celery that needed using up.

https://postimg.cc/14k5qCTH

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)