Subj : Re: Books To : Ruth Haffly From : Dave Drum Date : Sun Aug 04 2024 07:28:49 -=> Ruth Haffly wrote to Dave Drum <=- RH> I usually put left overs in glass now. Plastic is for the freezer, for RH> the most part. Still have plastic marinader, salad spinner, a few boxes RH> for cookie storage, etc. DD> The plastic containers I save stuff in are purpose bought - not single DD> use take-out stuff. I only have a couple Corningware covered casserole DD> dishes I could use for stashing leftovers in the fridge. RH> I've got some take out stuff that gets recycled into home use--for a RH> bit as it's a convenient size. Had to take a meal to a couple in need RH> of a few months ago; one of them worked well for a small meat loaf with RH> carrots and potatoes on the side. The couple was able to toss it, not RH> be concerned with getting a dish back to us. DD> I do use some of his containers to parcel out chilli for others to DD> take with. Or to take something with me to work. Where the container DD> bravely jumps into the bin when it's empty. Bv)= RH> We use them for give away also. Great minds think alike. Bv)= DD> I'm shopping for a self-defrosting upright freezer. And checking my DD> budget. Bv)= Best Buy has a nice 13 cu ft for about $450. Time to DD> get out the tape measure and do some measuring. Bv)= RH> Sounds good. We got ours on sale; it had a (small) dent in it and RH> Lowe's marked it down, also gave us the military discount. Just checked with B.B. yesterday and they had an "open box" going for U$360 delivered. It will be here Tuesday. DD> Here's another pickle recipe. This one shows the mustard seed rather DD> than hiding it in the spice mix. DD> Title: Senfgurken - Ripe Cucumber Pickles DD> Categories: Squash, Herbs, Preserving DD> Yield: 3 Quarts DD> 8----- ELIDED ----->8 DD> From the Pennsylvania Dutch chapter of the United States DD> Regional Cookbook, Culinary Arts Institute of Chicago, DD> 1947. By Molly Paul RH> That would be an interesting book to get hold of now. DD> Check the Internet Archives. They may have something you can download. DD> I'm a contributing ($$$) member. RH> Something like that I'd rather have hard copy so I can curl up with it RH> in my chair. I'll bet you'd like this one: "THE UNITED STATES REGIONAL COOK BOOK (10 Cook Books in 1: New England, Southern, Pennsylvania Dutch, Creole, Michigan Dutch, Mississippi Valley, Wisconsin Dutch, Minnesota Scandinavian, Southwestern, Western, plus Cosmopolitan America) Hardcover – January 1, 1947" https://www.amazon.com/UNITED-STATES-REGIONAL-COOK-Books/dp/B000BRPEOO DD> My grandmother made a lot of these - my job was to horse the DD> stoneware crock over to the floor drain and discard the previous day's DD> brine. Then wrestle to crock back into it's home. RH> Grandmother was smart to take advantage of youn muscles. (G) We all had our "chores". If you don't work then you don't eat. Or so they threatened. I never tested that, though. DD> Title: Virginia Chunk Sweet Pickles RH> ... Growing old is mandatory... growing up is optional. On of my mantras. Bv)= I was looking for a "Joy of Cooking" recipe in my Meal Monster and this popp[ed up. Since I know you are also a fan of Jeopardy ... MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Jeopardy! Borscht Categories: Beef, Vegetables, Soups Yield: 8 Servings 4 lg Beets; peeled, chopped 4 lg Carrots; peeled, chopped 1 lg Yellow onion; peeled, - chopped 1 Beef soup bone 10 c Beef stock 1 lg White potato; peeled, - chopped (opt) Last year our terrific pal Tommy (who was such a delight to hang out with this Christmas, btw) brought his nice friend Ethan over for dinner and Catchphrase; we ate this soup and Ethan went on to be a guest on Jeopardy!. Peel and chop beets, carrots and onion; simmer in a rich beef stock. Also throw in the pot some type of flavorful soup-bone if you want. A cross-cut bone-in beef shank slice would be ideal, but one time I used pigs feet, which is completely non-traditional but lends a nice thick heartiness to the soup which otherwise is thinner and brothy. One thing to do alternatively is start the soup by sauteeing the chopped onion in the pot until it is transparent, then add half or more of the broth and the bone and simmer for awhile, THEN add the beets and, about twenty minutes later, the carrots. The beets will take at least a half an hour or so to become tender, so allow time for them to get mostly there before you add the carrots (and a potato if you want to), then let it go another 5 minutes or so and add 1-2 cups of chopped cabbage. Let all the veggies cook until tender. Periodically scrape off gross scum that collects on the surface of the soup from having the bone in there (you should start this early, but only have to do it a couple of times). Add: salt and pepper to taste; red-wine or another vinegar to taste which I recommend as 3 tablespoons or more depending how tangy you like it and I like it quite tangy (but remember, you can always add more later, or people can add splashes to individual servings, too). Now is also the time to add fresh dill if you like fresh dill. Russians like a lot of fresh dill on everything and keep a large bunch of it in foil in the the freezer for such occasions. Serve hot with big dollops of sour cream or cold with big dollops of yogurt and garnish with dill! Or mix and match! Or compare to a real recipe from an online resource! Makes good eatin'! Take out the bone before serving! Nice with pancakes, black bread or piroshki! Okay let me know how it goes! P.S. A few more things I would like to say about this soup before you ream me about it: 1a. There are MANY DIFFERENT KINDS OF BORSCH. 1b. From what I understand traditional Russian borshch is spelled with no "t" and is really more like meat soup that happens to have a few beets thrown in. Some recipes call for mushrooms, garlic, navy beans and many other ingredients not included in Jeopardy! Borscht. 2. This "recipe" has its roots in The Joy of Cooking, I didn't just totally make it up. 3. I believe the spelling with a "t" comes from Germany, or from second-generation German-Americans who passed recipes to Irma Rombauer early last century. Please comment if you happen to know about the etymology of "borscht." 4. PLEASE comment if this soup gets you on Jeopardy!. Thanks. From: http://lucysspleen.blogs.com Uncle Dirty Dave's Archives MMMMM .... 12 Politicians in sand to their necks: not enough sand. --- MultiMail/Win v0.52 * Origin: Outpost BBS * Johnson City, TN (1:18/200) .