Subj : Pie Crust To : Ruth Haffly From : Ben Collver Date : Sat Jan 10 2026 06:41 am Re: Pie Crust By: Ruth Haffly to Ben Collver on Thu Jan 08 2026 04:31 pm Hi Ruth, RH> Hopefully we'll see more people in here this year. Did Sean ever find out RH> anything about Dave Drum? I tried to encourage two people to post recipes here. So far as i can tell neither one of them "made it" here. After you wrote, Sean posted about Dave Drum. The newspaper announced that he died on December 24th. RH> My serger is a Baby Lock (brand). I wondered how they sewed those. I didn't know it required a special kind of sewing machine. RH> As for regular sewing machines, I had 6 but after Hurricane Helene hit RH> western NC, I sent my Janome machine out there, with a box of sewing RH> supplies. I currently own a Pfaff which is my main (work horse) machine, a RH> Featherweight on the topmost layer. I'd love a treadle machine but we've RH> no room for it in this house. Wow, you're seriously into that stuff! Cool that you sent a hand-me-down for disaster relief. I've seen a working treadle machine before. I think in a museum i saw one that was a combination treadle & electric powered machine, but it was clearly from the early days of electricity with fabric insulated wire, etc. RH> days later to get (the only one left) of a machine. While the sale was RH> being rung up, the owner got a phone call---"Do you have any model XXX RH> machines left?". "We're ringing up the sale of the last one now, sorry" RH> was the reply. We've enjoyed it. (G) Fun story. :) Talk about getting there just in the nick of time. RH> shrimp gravy over biscuits does sound yummy, a varient on the southern RH> favorite, shrimp and grits. I was served shrimp and grits for the first time early last year, and it was absolutely delicious. It tasted like i probably wouldn't want to know the nutrition facts. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fred's Andouille Sausage Categories: Cajun, Sausage Yield: 6 Pounds 1 1/2 Yards large sausage casing; - (2 to 3); wide 4 lb Lean fresh pork 2 lb Pork fat 3 1/3 tb Garlic; finely minced 2 tb Salt; not iodized 1 tb Black pepper; freshly ground 1 ts Cayenne 1 ts Chili powder 1/2 ts Mace 1/2 ts Allspice 1 tb Thyme; minced 1 tb Marjoram; minced 1 tb Paprika 1/4 ts Bay leaf; ground 1/4 ts Sage 5 ts Liquid hickory smoke Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2" thick and grilled, it makes a delightful appetizer. It is also used in a superb oyster and Andouille gumbo popular in Laplace, a Cajun town about 30 miles from New Orleans that calls itself the Andouille Capital of the World. Cut the meat and fat into chunks about 1/2" across and pass once through the coarse blade of the meat grinder. Combine the pork with the remaining ingredients in a large bowl and mix well with a wooden spoon. Cut the casings into 26" lengths and stuff as follows: Tie a knot in each piece of casing about 2" from one end. Fit the open end over the tip of the sausage stuffer and slide it to about 1" from the wide end. Push the rest of the casing onto the stuffer until the top touches the knot. Age at least overnight, then smoke for several hours using pecan, hickory, or ash. Throw anything sweet, such as cane sugar or syrup, raw sugar, molasses, sugar cane, or brown sugar on the wood before lighting. To cook, slice the Andouille 1/2" thick and grill in a hot skillet with no water for about 12 minutes on each side, until brown and crisp at the edges. Recipe by Cajun Fred Posted by: Lloyd Posted by: Ed P Recipe FROM: , MMMMM --- SBBSecho 3.23-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .