Re: Pie Crust
By: Ruth Haffly to Ben Collver on Wed Dec 17 2025 01:50 pm

Came away
with a standing invitation to visit one couple who are Wycliffe
translators for the Havia Supai tribe on the floor of the Grand Canyon.

I recognize the name Havia Supai. I've seen video footage of the canyons
and waterfalls on their land. It looks like paradise.

I've also seen it referred to as oleomargerine. Used to be sold as white, with a packet of yellow coloring to be mixed in--folks in Wisconsin didn't want it to be confused with butter.

I read the newspaper archives in the local historical society. Around the
time oleomargin was introduced, the local dairy farmers petitioned the
state to make it illegal. There's no fighting "progress".

Here's something like it, from my mother in law.
LAYERED DESSERT

Thanks for the recipe! I saved a copy, and may make it soon. I plan to
house sit for a friend over New Years and will have a kitchen to myself.

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

Title: Carrot Cake
Categories: Carrot, Cakes
Yield: 1 Cake

2 c Flour
2 c Sugar
2 ts Baking soda
2 ts Cinnamon
1 ts Salt
1 c Salad oil or applesauce
4 Eggs
3 c Carrots; shredded
1 ts Vanilla
1 c Nuts; chopped (optional)
8 oz Crushed pineapple; drained

Preheat oven to 350?F.

Sift dry ingredients together. Add the oil and eggs one at a time.
Beat until thoroughly mixed. Add carrots and vanilla. Mix well. Pour
into greased and floured 9x13" pan, and bake for 45 minutes.

Frost with cream cheese frosting.

Carol's notes:

* Better with 1 cup applesauce instead of oil.
* Substitute 1 cup whole wheat for white flour.
* Try adding a handful of raisins.
* It's even better the second day.

Recipe by Carol Bryant

MMMMM
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Hi Mike,

I'm sure he thought it was also. IIRC, he was either on the echo

when I > joined in late January, 1994 or joined shortly afterwards.
There isn't > nearly the traffic here that there was back then, a
number of folks have > passed away and a lot more quit the echo for
the internet. It was always > fun when we had the chance to meet other members--get to put faces

IIRC, we lost a few when "Doc" threatened to take his system down.
Dale and I worked to get a user or two to start using my system
instead. Dave stuck around, but another one or two tried it a few
times then stopped.

We've tried to stay with one source of getting mail; IIRC, we've had
maybe 3 or 4 places we've pointed off of over the years. We've had some
others as back ups, used Dale for a while after Katrina knocked Marc
Lewis for a loop. He got back on his feet and we went back to pointing
off of him, do so to this day.

I have heard about the picnics. Sounds like there used to be a fairly good crowd here. Still more discussion than many other places on the
BBS networks. ;)

The first picnic we went to in 2007 hosted by the Shipps had a pretty
good turn out, second one in 2008 hosted by Janis had maybe about half
that number. We had to skip the 2009 one, then xxCarol had a small
gathering in 2010 that we attended. We got to a few more over the next
few years, hosted what has been the last one in 2019. Michal, Nancy,
Dale & Gail and Mark Lewis all enjoyed a good time around our kitchen
table. Haven't heard from Mark in some time and know that Michael, Nancy
& Dale are gone, don't know how Gail is doing.

It was fun getting together with the various echo members but the one on
one time we had to share with some of them was extra special. We like to
go to Taste of Japan in West Henrietta; Nancy introduced us to that
place. Last year we were in the area; the restaurant Steve's sibllings
wanted to go to was closed so we suggested ToJ. I think some of his siblings/spouses made plans to go back another time. (G)

---
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)

Re: Pie Crust
By: Ruth Haffly to Ben Collver on Wed Dec 24 2025 02:49 pm

Hi Ruth,

Every so often we'll buy a tube of Annie's cinnamon rolls and bake them
up. It started about 10 years ago when we got our first camper; Steve was on an R-Pod forum and (I don't know how) the thread was brought up that
you have to try making cinnamon rolls in the micro/convection oven.

I was unaware of Annie's cinnamon rolls. I'll keep an eye out for them.

The building manager loaned us an
electric heater for the night and I made a pot of coffee (electric percolator).

It's definitely not for everyone. I remember my Dad using an electric percolator to make coffee in the office where he worked when i was a kid.
I haven't seen anyone use one since. Though those stove-top espresso
makers kind of remind me of a percolator, minus the clear glass knob on
top.

Sounds like you would need a fork to eat it. (G)

That was indeed how it turned out... more of a stew than a soup.

Older daughter texted me a couple of weeks ago, asking for paternal grandmother's fruitcake recipie. I sent it, got a text picture earlier
this week showing that she'd made it. We got ours from Southern Supreme this year. (G)

Cool! I happen to like fruitcake but almost never get it. I hope you are enjoying the holidays.

I plan to visit a friend today and to leave next for house sitting.
My sister needed a ride to emergecy surgery the day before Christmas eve.
It's been chaotic here and i am looking forward to some peace and quiet
while house-sitting. I selected books, music, movies, and a G&S play for entertainment.

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

Title: Date Pinwheels
Categories: Desserts
Yield: 72 Pinwheels

1/2 c Butter; softened
1/2 c Light brown sugar; packed
1/2 c Granulated sugar
1/8 ts Salt
1/4 ts Vanilla
1 Egg
2 c Flour; sifted
1/4 ts Baking soda

MMMMM--------------------------FILLING-------------------------------
7 1/4 oz Pitted dates; up to 8 oz
1/4 c Sugar
1 ds Salt
1/3 c Water
1/3 c Nuts; chopped

Cream butter. Add sugars, salt, vanilla, and egg. Beat until light.
Add sifted dry ingredients and mix well. Chill until firm enough to
roll.

Halve dough; roll each half into a 9x12" rectangle. Spread with
filling. Roll up tightly from end. Wrap in waxed paper or plastic
wrap and chill overnight. Or, freeze for easier slicing. Slice 1/8"
thick. Bake on lightly greased cookie sheets in moderate oven
(350?F) for about 10 minutes.

Store in airtight container.

Filling:

Cut 7-1/4 or 8 oz pitted dates into small pieces. Bring to boil with
1/4 cup sugar, dash salt, and 1/3 cup water. Simmer 5 minutes,
stirring often. Add 1/3 cup chopped nuts and cool.

Ruth's Notes:

This recipe has been in my grandmother's family for at least a
century. It's a rolled cookie that's a pain to make but definitely
worth the work. In my house you have to stand guard over the cookies
as they cool, otherwise they vanish!

I roll mine in between two sheets of plastic wrap as it makes things
much easier. Then, to fill, just peel one sheet off. When the filling
is on, you just pick up one end of the plastic and start the end
rolling. That part's easy; it's the rest that's a PITA. Grandma's
always came out round; mine are generally ovals, more or less. I
guess 60+ years of experience baking the things has its uses.

Recipe by Ruth Hanschka's Great Grandmother

Posted by: Ruth Hanschka

MMMMM
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Re: Pie Crust
By: Ruth Haffly to Ben Collver on Tue Jan 06 2026 12:06 pm

This is the first Cooking echo message since the beginning of the year.
The last couple weeks of 2025 were pretty quiet too--is nobody posting or is there a hiccup in the system?

I suspect it was legitimately quiet, not a hiccup.

OTOH, I have 5 sewing machines, a serger and an embroidery machine (Steve runs that, back story to that.) but one machine and the serger get the
most use. I've got enough projects to keep me going for years. (G)

Wow, you have even more sewing machines than my mother does. She has 4:
her own, one inherited from her mother, another inherited from her sister,
and another spare that was a bargain from the thrift store. I believe my mother's is a Singer and my sister's is a Brother. I am not familiar with Serger sewing machines. Oh, is that a type an not a brand?

I think it's cool that Brother makes both sewing machines and laser
printers. There's cross-stitching between the computer market and the
textile market. ;)

One of the first recipies I printed off shortly after I joined the echo in January, 1994 was posted by Michael Loo for Pseudo-Melinda's Hot Sauce. Steve still makes it, altho not as regularly as he used to.

Cool! I started making my own hot sauce after a friend served me some of
his home-made hot sauce. It's cheap and easy. Just need a blender. I
like to save seeds from squash that i cook, and put them into the
hot sauce mix. I believe capsaicin is oil soluble and that the
saturated fats in the squash seeds helps make it hotter.

We've not tried the vegetable pancakes but do enjoy seafood pancakes every so often. Sometimes we'll order one, plus just one main dish and take part of the pancake home to enjoy another time. Sam's Club had a bag of mixed seafood in their freezer section a few years ago; we bought one and had enough seafood for about 5 pancakes. A bit fiddly but they tasted good. Guess I ought to see if they have it again.

Interesting idea... it's using the pancake batter as a substrate rather
than a breading to fry seafood. I can imagine pancakes with those tiny
shrimp they catch locally off the Oregon coast. It could be like a
seafood version of biscuits and gravy.

Here is the only Melinda's copycat recipe that i am aware of having in my database:

---------- Recipe via Meal-Master (tm) v8.02

Title: Melinda's Habanero Pepper Sauce
Categories: Copycat, Sauces
Yield: 1 Batch

1/2 c Onion; chopped
2 cl Garlic; minced
1 tb Olive oil
1/2 c Carrots; chopped
1/8 c Water
12 ea Habaneros; stemmed, chopped
1/2 c White vinegar
1/4 c Lime juice

Saute onions and garlic in oil over medium low heat until soft but
not brown. Add carrots and water. Bring to boil, reduce to low and
cook until carrots are cooked. Remove this mixture to a blender and
blend allow with the Habaneros. When smooth, mix in vinegar and
lime juice and simmer briefly. If you are looking to use the sauce
immediately, simmer for 5 minutes; if you are going to store it,
2 minutes will be sufficient heat. You may up to double the
Habaneros before creating a painfully hot sauce, about at hot as
Melinda's reserve. In any case, this stuff should be packed into
sterilized containers for storage unless you want to drink it up
all at once... <grin>

Adapted FROM: The Whole Chile Pepper Book by DeWitt and Gerlach

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Hi Ben,

The last couple weeks of 2025 were pretty quiet too--is nobody posting or is there a hiccup in the system?

I suspect it was legitimately quiet, not a hiccup.

Hopefully we'll see more people in here this year. Did Sean ever find
out anything about Dave Drum?

OTOH, I have 5 sewing machines, a serger and an embroidery machine (Steve runs that, back story to that.) but one machine and the serger get the
most use. I've got enough projects to keep me going for years. (G)

Wow, you have even more sewing machines than my mother does. She has
4: her own, one inherited from her mother, another inherited from her sister, and another spare that was a bargain from the thrift store. I believe my mother's is a Singer and my sister's is a Brother. I am
not familiar with Serger sewing machines. Oh, is that a type an not a brand?

Sergers are an overlock machine--if you look at the seams on T shirts,
they're generally sewn with a serger. It sews the seams with an overlock stitch, trimming it at the same time. It puts a better finish on the
seam than just leaving raw edges and is a lot faster than using pinking
shears to prevent ravelling. My serger is a Baby Lock (brand).

As for regular sewing machines, I had 6 but after Hurricane Helene hit
western NC, I sent my Janome machine out there, with a box of sewing
supplies. I currently own a Pfaff which is my main (work horse) machine,
a Brother (rides around in the camper and gets used when we're on the
road), a Juki semi industrial machine for the heavy duty projects, a
Bernina that I inherited from my aunt and a Singer Featherweight, one of
the original lightweight, portable machines. The Juki and Featherweight
do just a straight stitch but the Featherweight one is very fine, good
for quilting or if I have to work with some of the finer fabrics--hemmed
a 5 layer wedding gown some years ago using the serger on the under
layers and the Featherweight on the topmost layer. I'd love a treadle
machine but we've no room for it in this house.

I think it's cool that Brother makes both sewing machines and laser printers. There's cross-stitching between the computer market and the textile market. ;)

They also make free standing embroidery machines; we own one. About 10
years ago my Brother machine started giving me problems so I took it
into a Brother dealer down in Raleigh. It was an unrepairable problem so
I came home with a new one. The store was going out of business so
selling out their stock so a couple of days later, Steve and I went to
look at their embroidery machines. Didn't make a decision then but went
back a couple of days later to get (the only one left) of a machine.
While the sale was being rung up, the owner got a phone call---"Do you
have any model XXX machines left?". "We're ringing up the sale of the
last one now, sorry" was the reply. We've enjoyed it. (G)

One of the first recipies I printed off shortly after I joined the

echo in RH> January, 1994 was posted by Michael Loo for Pseudo-Melinda's
Hot Sauce. RH> Steve still makes it, altho not as regularly as he used
to.

Cool! I started making my own hot sauce after a friend served me some
of his home-made hot sauce. It's cheap and easy. Just need a
blender. I like to save seeds from squash that i cook, and put them
into the
hot sauce mix. I believe capsaicin is oil soluble and that the
saturated fats in the squash seeds helps make it hotter.

This one has carrots and lime juice, besides habenero peppers. We kept a
bottle in the church fridge when our small group was meeting regularly
after Sunday morning worship. We always had lunch so Steve brought in a
bottle of the sauce for heat lovers--I made him draw a skull &
crossbones on the label, besides written warnings. It was too hot for
me; I like a medium heat level. I've also made salsa, but not in the
last few years, using a recipe from our AZ pastor's wife.

We've not tried the vegetable pancakes but do enjoy seafood pancakes

every RH> so often. Sometimes we'll order one, plus just one main dish
and take part RH> of the pancake home to enjoy another time. Sam's Club
had a bag of mixed RH> seafood in their freezer section a few years ago;
we bought one and had RH> enough seafood for about 5 pancakes. A bit
fiddly but they tasted good. RH> Guess I ought to see if they have it
again.

Interesting idea... it's using the pancake batter as a substrate
rather than a breading to fry seafood. I can imagine pancakes with
those tiny shrimp they catch locally off the Oregon coast. It could
be like a
seafood version of biscuits and gravy.

It's basically the same as the vegetable pancake but with seafood
instead of the vegetables except the green onions; they are part of it.
But yes, a shrimp gravy over biscuits does sound yummy, a varient on the southern favorite, shrimp and grits.

Here is the only Melinda's copycat recipe that i am aware of having

in BC> my database:

Title: Melinda's Habanero Pepper Sauce
Categories: Copycat, Sauces
Yield: 1 Batch

1/2 c Onion; chopped
2 cl Garlic; minced
1 tb Olive oil
1/2 c Carrots; chopped
1/8 c Water
12 ea Habaneros; stemmed, chopped
1/2 c White vinegar
1/4 c Lime juice

That's basically the same one we have, probably a minor tweak somewhere
in it so it can be called pseudo-Melinda's.

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


... I am NOT burned out - just singed a little!

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

Re: Pie Crust
By: Ruth Haffly to Ben Collver on Thu Jan 08 2026 04:31 pm

Hi Ruth,

Hopefully we'll see more people in here this year. Did Sean ever find out 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.

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.

As for regular sewing machines, I had 6 but after Hurricane Helene hit western NC, I sent my Janome machine out there, with a box of sewing supplies. I currently own a Pfaff which is my main (work horse) machine, a Featherweight on the topmost layer. I'd love a treadle machine but we've
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.

days later to get (the only one left) of a machine. While the sale was being rung up, the owner got a phone call---"Do you have any model XXX machines left?". "We're ringing up the sale of the last one now, sorry"
was the reply. We've enjoyed it. (G)

Fun story. :) Talk about getting there just in the nick of time.

shrimp gravy over biscuits does sound yummy, a varient on the southern 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 <esp@snet.n>

Recipe FROM: <news:10i7lgt$2eau2$1@dont-email.me>,
<news:rec.food.cooking/1579104>

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Hi Ben,

Title: Pie Crust
Categories: Pastry
Yield: 1 Crust

1 1/2 c Flour
1 1/2 ts Baking powder
4 oz Butter (110 g);
- up to 5 oz (140 g)

Never heard of baking powder in a pie crust. Some decades ago (mid 80s)
we had supper at the house of another Army family, dessert was pie, made
by the husband. After we'd eaten he asked how we liked the pie,
specifically the crust. We told him that it was very good; he then
confessed that he'd made the crust with self rising flour (by accident).
We assured him that it did not affect the crust at all.

Mix in enough water to make a cohesive dough. Try 1/2 cup at first.

That's way too much water! Try 2-3 tablespoons full at first, add more
if neccessary but you shouldn't need to with that amount of flour.


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


... Some are so educated they can bore you on almost any subject

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

Hi Ben,

He was the echo crumudgeron--and would probably have freely admitted so. Did you ever hear about how he got his nickname--Uncle Dirty Dave or UDD?

I did not hear about that. Would you be willing to tell me? :-)

When he was younger (he didn't say how young), he worked as a
projectionist in a movie theater that showed movies not suitable for
children. At the time he was also dating (?, maybe just good friends, I
don't remember exactly what he said the relationship was) a woman who
had a teen age son. They knew several Dave/Davids and the son gave them
all nicknames to tell them apart, using Uncle as an honorific title.
Based on his place of employment, Dave Drum became Uncle Dirty Dave to
this young man. I've forgotten how/why he started using it on the echo
but I always thought of him as more of a teddy bear than UDD. (G)

That part is properly called a casing; hems are at the bottom. Still, good going.

Thanks for that information. Casting around online, i also found it listed in Wikipedia's sewing glossary.

https://en.wikipedia.org/wiki/Glossary_of_sewing_terms

I've got a number of sewing books that have lists like that in it. Good
for beginners and for those of us that come across the new to them
terminology.

Last time RH> I sat down at the sewing machine was a couple of weeks

ago to make some RH> scrappy kitty toys for my sister's cat. Scraps of
denim and a bag of RH> fiberfill plus a bit of time made for an easy
project.

That's fun. I recall hearing a mother talk about being concerned with
how much time her son was spending in front of screens. The only
thing she found that could compete with screen time was his love of playing with
small animals, such as cats.

A fishing pole is a good cat toy--tie something to the end of the line,
cast and reel in. I've a friend that owned several cats and they all
enjoyed chasing whatever was at the end of the line. With our older
daughter's cats, Steve would have them chase a laser pointer. When he
wanted to stop, he'd "run the spot" under a piece of furniture. Cats
would sit, watching it, for hours so he'd resume the play by "running
the spot" back out from under the furniture piece.

Very often we've gotten a fresh pumpkin, drawn a face on it with a

marker RH> and set it out for halloween. Afterwards I'll cut it up, cook
it down in RH> the pressure cooker and freeze the results for later use.
Since Steve's RH> birthday is right near halloween, I used to make him a pumpkin pie. Since RH> his mom gave us the recipe in the early 90's,
tho, I make a pumpkin roll RH> instead. Not really any more effort than
a pie but the results are (IMO), RH> much tastier.

I know someone who insists on pie pumpkins. I've made desserts out of jackolantern pumpkins and thought they turned out just fine. So i
guess it is a matter of taste. I believe i have your pumpkin roll recipe...

Title: Ruth's Pumpkin Roll
Categories: Desserts, Squash, Cheese, Nuts
Yield: 8 Servings

That's it! Don't know if Dave ever made it but it is now out in the vast universe of recipies. A few years ago, for some reason, I couldn't make
it for Steve's birthday so we bought a roll at Wegman's. As good as
Wegman's is for a lot of things, their pumpkin roll doesn't measure up
to my home made one. (G)

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


... Our necessities are few but our wants are endless...

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

Hi Mike,

He was the echo crumudgeron--and would probably have freely admitted

so. > Did you ever hear about how he got his nickname--Uncle Dirty
Dave or

UDD?

I often wondered about that.

I wrote a note to Ben today, explaining, as best as I remember Dave
telling, how he got the nickname. It's so out of his character, it's
funny.

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


... Not all questions worth asking have answers...

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

Hi Ben,

Re: Pie Crust

Used up some turkey in a pot pie tonight. Steve rolled out the crusts
for me; we have (and he used) a Vermont granite rolling pin. We also
have the matching pastry slab but my KA mixer sits on it so he used our
big cutting board to roll them on.

Came away
with a standing invitation to visit one couple who are Wycliffe
translators for the Havia Supai tribe on the floor of the Grand Canyon.

I recognize the name Havia Supai. I've seen video footage of the
canyons and waterfalls on their land. It looks like paradise.

Beware--anything can look like paradise but there's usually some sort of cockroach (either the critters or some other "paradise spoiler) that you
don't see. (G)

I've also seen it referred to as oleomargerine. Used to be sold as white, with a packet of yellow coloring to be mixed in--folks in Wisconsin didn't want it to be confused with butter.

I read the newspaper archives in the local historical society. Around
the time oleomargin was introduced, the local dairy farmers petitioned
the
state to make it illegal. There's no fighting "progress".

Guess they figured it wasn't worth the fight as margerine has been
yellow colored as long as I can remember.

Here's something like it, from my mother in law.
LAYERED DESSERT

Thanks for the recipe! I saved a copy, and may make it soon. I plan
to house sit for a friend over New Years and will have a kitchen to myself.

Take advantage of all the space and equipment to stock your
fridge/freezer. The other day when I made the goulash soup, I doubled
the recipe to put 4 quarts of it (in quart size boxes) into the freezer
to enjoy later. I'd not made it in years but when I saw the smoked chuck
roast in the freezer last month, I thought about using it for the soup.
Between whatever seasoning Steve put on it before smoking it and the
spicing I used, it turned out to be the best version I've ever made or
eaten elsewhere. One tweak I did this time was to cut down on the amount
of water I put in so it wasn't as "soupy" as it should have been but
IMO, much better.

Title: Carrot Cake
Categories: Carrot, Cakes
Yield: 1 Cake

2 c Flour
2 c Sugar
2 ts Baking soda
2 ts Cinnamon
1 ts Salt
1 c Salad oil or applesauce
4 Eggs
3 c Carrots; shredded
1 ts Vanilla
1 c Nuts; chopped (optional)
8 oz Crushed pineapple; drained

That looks good, especially with the pineapple. I might leave the nuts
out and let the other flavors shine.

Carol's notes:

* Better with 1 cup applesauce instead of oil.

Also adds more fruit. (G)

* Substitute 1 cup whole wheat for white flour.

I use nothing but whole wheat flour for all my baking.

* Try adding a handful of raisins.

That would definatly add to it.

* It's even better the second day.

Since it's just Steve and me, it would last for the second day--and
beyond. (G)


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


... MEMORY...The thing I forget with.

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

Re: Pie Crust
By: Ruth Haffly to Ben Collver on Fri Dec 19 2025 08:35 pm

Hi Ruth,

Used up some turkey in a pot pie tonight. Steve rolled out the crusts for me; we have (and he used) a Vermont granite rolling pin. We also have the matching pastry slab but my KA mixer sits on it so he used our big cutting board to roll them on.

That sounds absolutely delicious.

Last night i visited one of my sisters and she made schnitzel with mushroom gravy, with shiitake mushrooms. She also made cabbage with apples, onions, garlic, white wine, and balsamic vinegar. She also made a venison meatloaf.
It all went well together. I really enjoyed it. I washed her dishes and
she sent me home with leftovers. This morning we made pear crisp and
espresso.

Take advantage of all the space and equipment to stock your
fridge/freezer.

Good idea!

The other day when I made the goulash soup, I doubled the
recipe to put 4 quarts of it (in quart size boxes) into the freezer to enjoy later. I'd not made it in years but when I saw the smoked chuck
roast in the freezer last month, I thought about using it for the soup. Between whatever seasoning Steve put on it before smoking it and the spicing I used, it turned out to be the best version I've ever made or eaten elsewhere.

Yum!

Recently i made a lentil soup with turkey broth. I cooked the turkey
bones for 36 hours, the last 12 of which i had the crockpot lid
part-way off to reduce the broth. I was pleased with the results.

Since it's just Steve and me, it would last for the second day--and
beyond. (G)

A childhood friend of mine, his mother made zucchini "bread" in big
batches and froze them. It was really more of a cake than a bread.
She was generous with the butter. It was a convenient dessert, just
pull it out of the freezer, remove the bag and foil, and warm it up
in the toaster oven.

As a teen i could eat an entire loaf in one sitting, if they let me.

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

Title: Chocolate Cheesecake
Categories: Cheesecakes
Yield: 12 Servings

1/2 c Graham cracker crumbs
5 tb Butter; melted
1/4 c Sugar
2 lb Cream cheese;
- room temperature
1/2 c Non-fat yogurt
2 Eggs
1/2 c Powdered sugar
6 oz Chocolate chips
3 tb Butter
2 tb Cocoa powder
4 1/2 ts Vanilla

Mix together the graham cracker crumbs, sugar, and melted butter.
Press into the bottom and 1/3rd of the way up the sides of a 9"
springform pan. Refrigerate for 1 hour or more.

Preheat oven to 300?F. Cream together the cream cheese, yogurt,
eggs, then add the sugar. In a saucepan, melt the chocolate and
butter together and let cool slightly. Add the cocoa to the cheese
mixture then slowly add the melted chocolate. Beat until smooth, then
add vanilla. Pour filling onto chilled shell and bake for 1 hour.
Remove from oven when center is set and cool on a rack for 2 hours
before placing in the refrigerator. Refrigerate for at least 12 hours
before serving.

Recipe by Alison Meyer

MMMMM
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We've tried to stay with one source of getting mail; IIRC, we've had
maybe 3 or 4 places we've pointed off of over the years. We've had some others as back ups, used Dale for a while after Katrina knocked Marc
Lewis for a loop. He got back on his feet and we went back to pointing
off of him, do so to this day.

Yeah, I know some that point try to have three or more, but that could be
more in part because certain networks are only available certain places.

The first picnic we went to in 2007 hosted by the Shipps had a pretty
good turn out, second one in 2008 hosted by Janis had maybe about half
that number. We had to skip the 2009 one, then xxCarol had a small
gathering in 2010 that we attended. We got to a few more over the next
few years, hosted what has been the last one in 2019. Michal, Nancy,
Dale & Gail and Mark Lewis all enjoyed a good time around our kitchen
table. Haven't heard from Mark in some time and know that Michael, Nancy
& Dale are gone, don't know how Gail is doing.

I have not seen xxCarol in a while, either.

It was fun getting together with the various echo members but the one on
one time we had to share with some of them was extra special. We like to
go to Taste of Japan in West Henrietta; Nancy introduced us to that
place. Last year we were in the area; the restaurant Steve's sibllings
wanted to go to was closed so we suggested ToJ. I think some of his siblings/spouses made plans to go back another time. (G)

That is a nice memory that you can continue to share. ;)

Mike

* SLMR 2.1a * Can you give up Catholicism for Lent?
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Hi Ben,

Every so often we'll buy a tube of Annie's cinnamon rolls and bake them
up. It started about 10 years ago when we got our first camper; Steve was on an R-Pod forum and (I don't know how) the thread was brought up that
you have to try making cinnamon rolls in the micro/convection oven.

I was unaware of Annie's cinnamon rolls. I'll keep an eye out for
them.

They aren't as common as the big name brands so you may have to look in
several stores before you buy them unless your regular store is one like
Whole Foods.

The building manager loaned us an
electric heater for the night and I made a pot of coffee (electric percolator).

It's definitely not for everyone. I remember my Dad using an electric percolator to make coffee in the office where he worked when i was a
kid. I haven't seen anyone use one since. Though those stove-top
espresso
makers kind of remind me of a percolator, minus the clear glass knob
on top.

For years my mom had a pecolator that sat on a stove coil (electric
stove, aluminum pot). I can recall a number of times she accidentally
turned the wrong coil on..........and melted the percolator. IIRC, I was
in junior high school when one of her sisters gave her an electric
percolator. My husband, Steve, will sometimes use a Moka pot which is
sort of like an old fashioned percolator, on a one cup scale.

Sounds like you would need a fork to eat it. (G)

That was indeed how it turned out... more of a stew than a soup.

Those can be good. I'm trying a new recipe tonight from the same cook
book that the goulash soup recipe came from. It's a Hungarian Hot Pot,
similar to goulash; I'll only be doing a half recipe so we shouldn't
have a lot of left overs.

Older daughter texted me a couple of weeks ago, asking for paternal grandmother's fruitcake recipie. I sent it, got a text picture earlier
this week showing that she'd made it. We got ours from Southern Supreme this year. (G)

Cool! I happen to like fruitcake but almost never get it. I hope you
are enjoying the holidays.

They've been quiet. Yesterday for Christmas dinner we grilled pork
chops, had squash and apple casserole (previously made, just reheated)
and I made a German potato salad. Only left overs after that were some
potato salad and some of the dressing for it (made a full batch of
dressing, part batch of potato salad since it was just the 2 of us).

I plan to visit a friend today and to leave next for house sitting.
My sister needed a ride to emergecy surgery the day before Christmas
eve. It's been chaotic here and i am looking forward to some peace and quiet while house-sitting. I selected books, music, movies, and a G&S play for entertainment.

No fun, I hope she's doing better now.

Title: Date Pinwheels
Categories: Desserts
Yield: 72 Pinwheels

We picked up something similar out at the Southern Supreme store. Really
good, maybe should have picked up 2 bags?

Posted by: Ruth Hanschka

She hasn't posted in some years; we had quite the thing going for some
years with 2 sets of RH and 2 sets of DS on the echo. People said that
they could tell which RH was posting from the writing style.

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


... Junk: stuff we throw away. Stuff: junk we keep.

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

Re: Pie Crust
By: Ruth Haffly to Ben Collver on Fri Dec 26 2025 03:26 pm

Hi Ruth,

I haven't seen anyone use one since. Though those stove-top espresso makers kind of remind me of a percolator, minus the clear glass knob on top.

My
husband, Steve, will sometimes use a Moka pot which is sort of like an old fashioned percolator, on a one cup scale.

I had forgotten the term "Moka pot". That's what i was referring to as a stove-top espresso maker.

They've been quiet.

Quiet holidays sounds ideal to me right now. I'm getting in the mood to
do some programming projects, so i think i'll take a laptop with me.
I'm planning to "port" some old Borland Turbo-C + TASM code to
OpenWatcom. I've done it twice before, so i am fairly confident.

No fun, I hope she's doing better now.

Indeed it was not fun. We picked her up from the operation at half past midnight. She is recovering well so far.

She hasn't posted in some years; we had quite the thing going for some years with 2 sets of RH and 2 sets of DS on the echo. People said that
they could tell which RH was posting from the writing style.

Were Dale Ship & Dave Saucerdote the two sets of DS?

At one place i worked, the old-time Unix admins had 3 letter usernames
for the first, middle, and last initials. Later they switched the
convention to first initial plus last name, which is what i had. On
an email list it was clear who had seniority. :)

I made pancakes for breakfast. Recently, if i put canned fruit in the
pancake batter, i'll drain the syrup into a saucepan and add 1 tb flour
and warm it up to thicken it. This morning i had peach pancakes with
peach syrup and it was mighty tasty. I did not use the following
recipe.

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

Title: Easy Pancakes
Categories: Pancakes
Yield: 10 Pancakes

1 c Flour
1 tb Baking powder
1 ts Salt
1 tb Sugar
1 tb Oil
1 Egg
1 c Milk or water

Sift dry ingredients together, in a separate bowl blend well wet
ingredients. Mix wet and dry together until quite smooth. Grill on a
very lightly oiled, medium hot griddle or fry pan until sides are
have lost there sheen; turn over and grill until golden brown.

Serve with your favourite syrup or topping.

Recipe by Gord Hannah

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Hi Ben,

Hopefully we'll see more people in here this year. Did Sean ever find out 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.

They may, given time to think about it. We had quite a few people in
here when I first joined, usually on the upside of 100 messages per day.

After you wrote, Sean posted about Dave Drum. The newspaper announced that he died on December 24th.

I saw Sean's post, we'll miss him. We met in person in the late 90s when
we met in IL on our way up to NY to pass along some Commodore 64 stuff
we were no longer using. Met at a Cracker Barrel, first time we'd been
to one of them. Then we met again at several of the picnics in the early 2000's.

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.

They stitch about twice as fast as a regular sewing machine so you could
crank out a lot more shirts (or whatever) than the same time in a
regular sewing machine. They were originally developed for factory use
but hit the home market in the 1980s. I got my first one in 1995,
replaced it in 2012.

As for regular sewing machines, I had 6 but after Hurricane Helene hit western NC, I sent my Janome machine out there, with a box of sewing supplies. I currently own a Pfaff which is my main (work horse) machine, a Featherweight on the topmost layer. I'd love a treadle machine but we've
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 figured some lady who lost her machine would appreciate getting a replacement. If I were in her shoes, I knoe I would.

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.

My Featherweight had a fabric cord; we replaced it for saftey's sake. A
few years ago, I could have gotten a treadle in cabinet at a ReStore for
only $45.00. Because of lack of space in the house I had to pass on it.

days later to get (the only one left) of a machine. While the sale was being rung up, the owner got a phone call---"Do you have any model XXX machines left?". "We're ringing up the sale of the last one now, sorry"
was the reply. We've enjoyed it. (G)

Fun story. :) Talk about getting there just in the nick of time.

Very much so! We had another embroidery machine but this one was not
only newer but it had a lot of features that made it worth the upgrade.

shrimp gravy over biscuits does sound yummy, a varient on the southern 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.

I had it for the first (but not the last) time in Savannah. We've a
favorite seafood restaurant in Wake Forest; the shrimp and grits is one
of my favorite orders. We took our daughter, her husband, and daughters
there in September when they came out for our anniversary celebration;
he ordered the shrimp and grits on my reccommendation. He liked it just
as much as I do. (G)

---
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)

Re: Pie Crust
By: Ben Collver to Ruth Haffly on Mon Jan 05 2026 07:31 am

Yes, haven't heard from the latter in years. Dale Shipp passed away last year; he and Gail isssued us a standing invitation for whenever we drove

I think i saw some of Dale Shipp's last messages. If i remember
correctly, he gave me a bean salad recipe, and said his son used while in the military overseas.

Actually, i think i remembered incorrectly... i think it was Sean Dennis
who gave me the bean salad recipe.
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Re: Pie Crust
By: Ruth Haffly to Ben Collver on Sat Jan 10 2026 05:50 pm

Hi Ruth,

I saw Sean's post, we'll miss him. We met in person in the late 90s when
we met in IL on our way up to NY to pass along some Commodore 64 stuff we were no longer using. Met at a Cracker Barrel, first time we'd been to one of them. Then we met again at several of the picnics in the early 2000's.

I'll miss Dave too. I liked his sense of humor and intentional typos.

Speaking of sewing, yesterday i mended pajamas and sandals. The pajamas
had a draw string through a.. hem? The dryer had ripped a gap open in
the hem about half way in the middle, and and pulled the drawstring
part way out through that gap. I used a safety pin to pull the string
back through the hem, and then hand stitched the gap.

The sandals were Keen brand. The outside of the heel has a triangular
shaped leather piece sewed to three thick nylon straps in different
directions, plus a soft inside liner. It looked to me like the
connection between the nylon strap and the leather was flimsy to begin
with, and it simply came apart. I used the biggest needle i had. I cut
a denim patch and put it against the inside liner. I stitched through
the leather, the nylon strap, and the denim patch, and now it seems
thoroughly re-connected.

Here's a classic Pumpkin pie recipe. I'd probably use less sugar and
cinnamon and more ginger if it were me. Plus a pinch of clove powder.

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

Title: Pumpkin Pie
Categories: Pies
Yield: 1 Pie

Pastry; for one-crust pie
- (10")
3 Eggs
1 c Sugar (237 ml)
2 3/4 c Canned pumpkin (650 ml)
2 1/4 c Evaporated milk (532 ml)
1 1/2 ts Ground cinnamon (7 ml)
3/4 ts Salt (4 ml)
3/4 ts Ground ginger (4 ml)
1/2 ts Ground cloves (2 ml)

Heat oven to 425?F (218?C). Prepare pastry. Beat eggs slightly with
hand beater; beat in remaining ingredients. Place pastry-lined pie
plate on oven rack; pour in filling. Bake 15 minutes.

Reduce oven temperature to 350?F (176?C). Bake until knife inserted
in center comes out clean, 55 minutes longer. Refrigerate until
chilled, at least 4 hours.

Recipe FROM: Betty Crocker's Cookbook, General Mills, Inc, 1986

Recipe FROM: <gopher://sdf.org/0/users/papa/recipe/pumpkin-pie.txt>

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Re: Pie Crust
By: Ruth Haffly to Ben Collver on Sat Dec 13 2025 09:58 am

Never heard of baking powder in a pie crust. Some decades ago (mid 80s) we had supper at the house of another Army family, dessert was pie, made by the husband. After we'd eaten he asked how we liked the pie, specifically the crust. We told him that it was very good; he then confessed that he'd made the crust with self rising flour (by accident). We assured him that
it did not affect the crust at all.

All's well that ends well. :-)

I found this pie crust recipe in the the Fido's Kitchen cookbook, so
apparently it had been posted here years ago.

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

I have never put baking powder in pie crust, though i have seen pie crust recipes that call for vinegar! I went through a phase of using an olive
oil pie crust recipe. While it didn't turn not nearly as good compared
to a traditional shortening pie crust, it was much easier to make. Just measure and mix, the same every time.

That's way too much water! Try 2-3 tablespoons full at first, add more if neccessary but you shouldn't need to with that amount of flour.

I've experienced huge variation in the absorbency of different wheat flours.
My family pie crust recipe calls for 2-2/3 cups of flour and 6 to 7 tb of water, which would scale down to the ratio that you recommend. The only
thing is, 100% of the time i end up putting in way more than 7 tb. It's usually more like 9 to 10 tb.

With a broken oven, i no longer bake pies. That's probably better for my health anyway. :> When i am in a pumpkin pie mood i'll make a pudding
or smoothie or something like that.

If you wanted to make a dessert without the benefit of an oven, what
would you make?

Here's another recipe from the Fido's Kitchen cookbook:


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

Title: April Fool's Pizza Pie
Categories: Desserts
Yield: 8 Servings

MMMMM---------------------------CRUST--------------------------------
1 1/4 c Flour
2 ts Baking powder
1/4 ts Salt
1/2 c Nonfat or low-fat cottage
- cheese
1/3 c Sugar
3 tb Vegetable oil
2 tb Low-fat milk
1 1/2 ts Vanilla
1 tb Corn meal (approximate);
- for preparing pan

MMMMM--------------------------TOPPINGS-------------------------------
1/2 c Raspberry Marinara Sauce
1 c Pineapple; diced
1 Kiwi fruit; peeled & diced
1/4 c Dried strawberries or
- cranberries
10 1/2 ts Sugar
2 oz White chocolate

MMMMM------------------RASPBERRY MARINARA SAUCE-----------------------
12 oz Frozen raspberries (3 c);
- unsweetened, thawed
1/4 c Sugar
2 ts Fresh lemon juice
1 ts Balsamic vinegar

Crust:

In a small bowl, whisk Hour, baking powder, and salt. In a food
processor, puree cottage cheese. Add sugar, oil, milk, and vanilla,
and process until smooth. Add the dry ingredients and pulse 4 to 5
times, just until the dough clumps together, turn out onto a lightly
floured work surface and press the dough into a ball. Knead several
times, but do not overwork. Dust with flour, wrap in plastic wrap and
refrigerate for at least 15 minutes while you prepare toppings.

Toppings:

Set oven rack at lowest position; heat oven to 400?F. Spray a 12"
pizza pan or large baking sheet with non-stick cooking spray.
Sprinkle with corn meal, shaking off excess.

On a lightly floured work surface, roll the dough flat into a 12" disk
about 1/4" thick. Roll the dough back over the rolling pin and
transfer to the prepared pan or baking sheet. Finish the edges by
turning under. To glaze the border, brush it very lightly with a
little milk and sprinkle with 1/2 ts sugar.

Spread the crust with Raspberry Marinara Sauce and scatter pineapple,
kiwi, and dried berries on top. Sprinkle with sugar. Bake until the
crust is golden and crisp, about 20 minutes.

While the pizza is baking, gently warm white chocolate in the
microwave at 30 percent power until slightly softened, but not
melted, 20 to 40 seconds. Then grate the softened chocolate on a
vegetable grater. If chocolate breaks into fine shreds rather than
large ones, continue to microwave, checking every 10 seconds.

Remove the pizza from the oven and immediately sprinkle the grated
white chocolate over the top; let stand until melted. Cut the pizza
into wedges and serve hot or at room temperature.

Raspberry Marinara Sauce:

In a food processor, puree raspberries, sugar, lemon juice, and
balsamic vinegar until smooth. Strain through a fine sieve into a
bowl. The sauce can be stored, covered, in the refrigerator for up to
4 days or frozen for longer storage.

Yield: 1-1/2 Cups

Recipe by Patsy Jamieson

Recipe FROM: Eating Well magazine

Posted by: Dan Klepach

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Hi Mike,

We've tried to stay with one source of getting mail; IIRC, we've had maybe 3 or 4 places we've pointed off of over the years. We've had

some > others as back ups, used Dale for a while after Katrina knocked Marc

Lewis for a loop. He got back on his feet and we went back to

pointing > off of him, do so to this day.

Yeah, I know some that point try to have three or more, but that could
be more in part because certain networks are only available certain places.

Got to make do with what you have available. Back in 1996, Steve was in
Korea and the apartment house where the guy I pointed with was hit by lightning. His equipment fried and I was without Fido for about 3
months. Finally got back into it thanks to someone we pointed from for
the next (IIRC) about 8 years. When he retired, we went with Marc Lewis;
I think probably close to 25 years now.

Dale & Gail and Mark Lewis all enjoyed a good time around our

kitchen > table. Haven't heard from Mark in some time and know that Michael, Nancy > & Dale are gone, don't know how Gail is doing.

I have not seen xxCarol in a while, either.

Come to think about it, I haven't either. Hope she doesn't get hit too
hard with the storm system (due to hit us shortly) that will travel up
the East Coast. I've a mock chili (goat meat, peppers, onion and a can
of diced tomatoes in the baby crock pot for supper--if the power goes
out, we'll move it to the camper to finish.

It was fun getting together with the various echo members but the

one on > one time we had to share with some of them was extra special.
We like to > go to Taste of Japan in West Henrietta; Nancy introduced
us to that

place. Last year we were in the area; the restaurant Steve's

sibllings > wanted to go to was closed so we suggested ToJ. I think
some of his

siblings/spouses made plans to go back another time. (G)

That is a nice memory that you can continue to share. ;)

Yes, and it's nice that the owner and his wife remember us even tho we
may get there every couple of years or so. Last time we were there,
after Steve's siblings/spouses left, we stayed and had a nice chat with
them. It was a quiet Monday night, not too much business so we had a
good visit. We'll probably get up to western NY sometime this spring and
will try to get over to ToJ again.

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


... I am positive that a definite maybe is probably in order.

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

Hi Ben,

I haven't seen anyone use one since. Though those stove-top espresso makers kind of remind me of a percolator, minus the clear glass knob on top.

My
husband, Steve, will sometimes use a Moka pot which is sort of like an old fashioned percolator, on a one cup scale.

I had forgotten the term "Moka pot". That's what i was referring to
as a stove-top espresso maker.

I sort of figured that's what you were referring to. We have one for in
the house and another one for the camper.

They've been quiet.

Quiet holidays sounds ideal to me right now. I'm getting in the mood
to do some programming projects, so i think i'll take a laptop with
me.
I'm planning to "port" some old Borland Turbo-C + TASM code to
OpenWatcom. I've done it twice before, so i am fairly confident.

It's all Greek to me. (G) Probably I could throw out a bunch of sewing
terms and you would be just as confused.

No fun, I hope she's doing better now.

Indeed it was not fun. We picked her up from the operation at half
past midnight. She is recovering well so far.

Good; Steve has a bit of a cold that doesn't want to clear up so we took
a pass on attending a funeral today. Don't want to spread the germs or
possibly pick up something worse.

She hasn't posted in some years; we had quite the thing going for some years with 2 sets of RH and 2 sets of DS on the echo. People said that
they could tell which RH was posting from the writing style.

Were Dale Ship & Dave Saucerdote the two sets of DS?

Yes, haven't heard from the latter in years. Dale Shipp passed away last
year; he and Gail isssued us a standing invitation for whenever we drove
up north or came back down that we were welcome to stay with them. We
had a number of good visits over the years before they moved into the
assisted living place.

At one place i worked, the old-time Unix admins had 3 letter usernames
for the first, middle, and last initials. Later they switched the convention to first initial plus last name, which is what i had. On
an email list it was clear who had seniority. :)

I should think the latter would be easier to figure out who's who. Ruth
H and I have different middle names but never did add the initial to our
names. OTOH, I use my middle initial quite a lot in other signatures, it
looks odd to see just my first/last name on a lot of things.

I made pancakes for breakfast. Recently, if i put canned fruit in the pancake batter, i'll drain the syrup into a saucepan and add 1 tb
flour and warm it up to thicken it. This morning i had peach pancakes with
peach syrup and it was mighty tasty. I did not use the following
recipe.

Sounds good but when I got my diabetes diagnosis, I gave up eating
pancakes and waffles. The temptation to drown them in maple syrup was
avoided if I didn't have a plate in front of me. Steve will sometimes
use syrup, sometimes gravy, sometimes pb&j or other toppings, depending
on what he sees in the fridge.


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


... It works! Now, if only I could remember what I did.

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

Hi Mike,

Also, I am curious what makes it "mock"... sounds like a chili

to me! > MP> ;)

My usual chili takes a lot more time/fuss. I'll put in an assortment

of > peppers, meat will be usually be beef but used a combo of beef,
goat and > elk in a prize winning chili. I'll also use onions,
tomatoes (diced and > paste), then cook it long and low, letting it
really combine flavors. > That's my competition style chili; I also
make a family friendly one

with ground beef, bell pepper, onion, beans, tomato, corn and

various > powdered peppers. It's milder, more for those that don't
like it hot

(but it has also won a couple of cook offs). UDD introduced me to

the > first version of chili; the second (family friendly) is a take
off on > what Steve and I grew up with.

OK, so now I know that "mock" means not competition level. :)

Or in this case, just a throw together of some of my usual chili
ingredients. (G)

We're due for a big snow storm over the week end so we went to Wegman's
today to get a few things. Don't need bread, milk or eggs but picked up
some kimmelweck rolls and beef for supper tonight as well as a bagged
salad. Also got some split peas to use with a ham bone (probably Sunday,
if snowed in) as I'm planning to do chicken soup to use up a rotisserie
chicken tomorrow. I had to get some dill pickles (got Wegman's own
brand) so I can make rouladen next week. The store was crowded and a lot
of the shelves of basics (bread, milk, meat) were empty. Our fridge and freezers are quite well stocked, we have full propane tanks and we can
move into the camper if power goes out so we're set for snow. We've
still got some snow and ice from last week end's storm. (G)

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


... OH NO! Not ANOTHER learning experience!

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

Re: Pie Crust
By: Ruth Haffly to Ben Collver on Sat Dec 27 2025 01:22 pm

Hi Ruth!

It's all Greek to me. (G) Probably I could throw out a bunch of sewing terms and you would be just as confused.

That could be fun. :) I actually know how to sew, though i haven't used
a sewing machine in decades. I mainly sew by hand to repair clothes and
use them way past their expiration date.

<Greek>
It turned out the program i tackled used a different assembler. Not
Borland TASM but Eric Isaacson's A86 assembler. I translated the code
and ran into a bug in Watcom's WASM assembler version 1.9, the one
that ships with FreeDOS. It happens to be fixed in the latest version
of WASM. It's about as much fun as sewing up holes in socks, but then
i get to use those socks for a few more years.
</Greek>

Yes, haven't heard from the latter in years. Dale Shipp passed away last year; he and Gail isssued us a standing invitation for whenever we drove
up north or came back down that we were welcome to stay with them. We had
a number of good visits over the years before they moved into the assisted living place.

I think i saw some of Dale Shipp's last messages. If i remember correctly,
he gave me a bean salad recipe, and said his son used while in the military overseas. I think it's cool how the Fidonet picnic'ers remained long-term
and long-distance friends.

Steve will sometimes use
syrup, sometimes gravy, sometimes pb&j or other toppings, depending on
what he sees in the fridge.

Over this recent stint house sitting i made quite a few pancakes. My
favorite was when i crushed home grown walnuts into the batter and topped
them with honey. I also used a mixture of home grown plum & apple sauce
as a topping. Sweet and tart.

Have you ever tried Korean vegetable pancakes? They are savory instead
of sweet and i recommend them.

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

Title: Korean Vegetable Pancakes
Categories: Asian, Korean
Yield: 4 Pancakes

MMMMM-----------------------PANCAKE BATTER----------------------------
2 c All-purpose flour
1 2/3 c Water; ice cold
1 Egg; beaten
1 ts Salt
1 1/2 tb Vegetable oil;
- for pan frying,
- per pancake
2 md Potatoes;
- peeled & julienned
1 Carrot; grated or
- peeled & julienned
1 Green pepper
- cut into thin slices
1 Red pepper;
- cut into thin slices
1 bn Scallions; sliced

MMMMM-----------------------DIPPING SAUCE----------------------------
2 tb Soy sauce
1 tb Water
1 ts Sugar
1/2 ts Rice or white vinegar
1/4 ts Sesame oil
1 pn Roasted sesame seeds
1 pn Scallion; chopped
1 pn Crushed red pepper
- (optional)

Pancake batter:

In a medium bowl, mix flour, egg, salt, and 1-1/2 cups water until
a smooth batter is formed. If batter is still thick, add a little
more water. You want it to be the consistency of pancake batter.
Stir in the potatoes, carrots, peppers, and scallions. Place an 8"
nonstick skillet over medium-high heat. Let it heat for 15 to
20 seconds, and then coat bottom with vegetable oil. Ladle in about
1/4th of the batter and spread it out evenly into a circle. Cook
for 5 minutes until edges start browning. Then flip and cook for
another 3 to 5 minutes. When completed, transfer the pancake on
a plate lined with a paper towel to drain oil (if necessary) and
then place on serving plate. Repeat steps 1 to 3 with remaining
batter.

When pancakes are all finished, cut into wedges and serve with
dipping sauce.

Dipping sauce:

In a small bowl, mix together soy sauce, water, vinegar, sugar,
and sesame oil. Sprinkle in sesame seeds, chopped scallion, and if
desired, pinch of red pepper.

I use this sauce for pajeon and dumplings.

From: <http://www.mothersmementos.com/2011/01/
korean-vegetable-pancakes_26.html

MMMMM
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

When he was younger (he didn't say how young), he worked as a
projectionist in a movie theater that showed movies not suitable for children. At the time he was also dating (?, maybe just good friends, I
don't remember exactly what he said the relationship was) a woman who
had a teen age son. They knew several Dave/Davids and the son gave them
all nicknames to tell them apart, using Uncle as an honorific title.
Based on his place of employment, Dave Drum became Uncle Dirty Dave to
this young man. I've forgotten how/why he started using it on the echo
but I always thought of him as more of a teddy bear than UDD. (G)

That is hilarious. :D

Mike


* SLMR 2.1a * Fatal Database Error #10070: <Sysop> late for work

---
* BgNet 1.0b12
* Origin: moe's tavern * 1-5028758938 * moetiki.ddns.net:27 (1:2320/195)

Hi Ben,

Used up some turkey in a pot pie tonight. Steve rolled out the crusts for me; we have (and he used) a Vermont granite rolling pin. We also have the matching pastry slab but my KA mixer sits on it so he used our big cutting board to roll them on.

That sounds absolutely delicious.

It was! I used a 9" pie plate so it is lasting the 2 of us 3 meals. It
was well filled; I had about 3 cups of turkey scraps, a couple of cups
each of frozen (briefly nuked) carrots and peas, about the same in pre
cooked potato chunks and about 2 cups of gravy. We had a bit of left
over pie crust after trimming the top so today Steve made mini cinnamon rolls--roll out the crust, sprinkle it with cinnamon sugar, roll up and
cut into 1" pieces and bake. His mom did it so he taught me to do it
years ago. And..................now I have a bit more room in the fridge
now that the turkey and gravy are used up.

Last night i visited one of my sisters and she made schnitzel with mushroom gravy, with shiitake mushrooms. She also made cabbage with apples, onions, garlic, white wine, and balsamic vinegar. She also
made a venison meatloaf. It all went well together. I really enjoyed
it. I washed her dishes and she sent me home with leftovers. This morning we made pear crisp and espresso.

It all sounded good except for the espresso. I'm not (never was, never
will be) a coffee drinker. I'd have probably had a cuppa tea instead.
(G)

Take advantage of all the space and equipment to stock your
fridge/freezer.

Good idea!

I try to do the things we like in bigger batches so we can enjoy them
multiple times with little fuss after the initial cooking. I'll
probably, in the next few weeks, make up some Moroccan chicken and a big
batch of meat balls, again, tucking some into the freezer. With the meat
balls, I'll use 2-3 pounds of ground beef, put them on a cookie sheet,
then bake. When they've cooled, I'll put the sheet in the freezer until
they've frozen, then transfer them to a zip lock bag. That way I can
take out as many as I need per meal.

The other day when I made the goulash soup, I doubled the
recipe to put 4 quarts of it (in quart size boxes) into the freezer to enjoy later. I'd not made it in years but when I saw the smoked chuck
roast in the freezer last month, I thought about using it for the soup. Between whatever seasoning Steve put on it before smoking it and the spicing I used, it turned out to be the best version I've ever made or eaten elsewhere.

Yum!

It was; the hardest part now is to not use it all up in the next week or
so. (G)

Recently i made a lentil soup with turkey broth. I cooked the turkey bones for 36 hours, the last 12 of which i had the crockpot lid
part-way off to reduce the broth. I was pleased with the results.

Sounds good. I used my 12 qt stock pot for the pea soup we made recently
and the 8 qt stock pot for the goulash soup--both were too large a
quantity to fit into my crock pot.

Since it's just Steve and me, it would last for the second day--and
beyond. (G)

A childhood friend of mine, his mother made zucchini "bread" in big batches and froze them. It was really more of a cake than a bread.
She was generous with the butter. It was a convenient dessert, just
pull it out of the freezer, remove the bag and foil, and warm it up
in the toaster oven.

As a teen i could eat an entire loaf in one sitting, if they let me.

Most teens have that kind of an appetite. (G) My younger brother was a
big eater from the get go; he could easily eat twice the amount I
did--and I had a normal kid's appetite. Don't know how much he's slowed
down in his years; I know I eat about 1/3 the amount I used to.

Title: Chocolate Cheesecake
Categories: Cheesecakes
Yield: 12 Servings

Now that's something right up my alley! If we didn't have a good bit of
sweets (German from Lidl, others from our trip out to the Soutern
Supreme fruitcake {the best commercial fruitcake on the market, more
fruit and nuts than cake} factory outlet a couple of weeks ago, I'd make
that for Chritmas dinner dessert. Steve makes a small (7") one in the
Instant Pot and always adds extra chocolate. Extra rich, extra good so a
small wedge will be sufficient.


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


... Multitask: make twice the mistakes in 1/2 the time.

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

Come to think about it, I haven't either. Hope she doesn't get hit too
hard with the storm system (due to hit us shortly) that will travel up
the East Coast. I've a mock chili (goat meat, peppers, onion and a can
of diced tomatoes in the baby crock pot for supper--if the power goes
out, we'll move it to the camper to finish.

Sounds delicious, you will have to let us know how it turns out.

Also, I am curious what makes it "mock"... sounds like a chili to me! ;)

Mike
---
* BgNet 1.0b12
* Origin: moe's tavern * 1-5028758938 * moetiki.ddns.net:27 (1:2320/195)