Subj : Farmhouse B'fast Week - 1 To : Ruth Haffly From : Dave Drum Date : Fri Feb 02 2024 06:08:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> Title: Bauernfruhstuck (Farmer's Breakfast) DD> Categories: Pork, Eggs, Vegetables, Potatoes, Dairy DD> Yield: 4 Servings 8<----- Ingredients Deleted ----->8 RH> We do this with chicken, no ham, tomato or bacon. Just chicken, potato, RH> egg and sometimes an onion. It's good, no matter how it's made. (G) I RH> made chicken piccota last week, turned out really good (yes, I used RH> capers) so will do it again. One change I made was to use chicken RH> breast cutlets instead of cutting or pounding a breast piece; it saved RH> a step and no mess to clean up before going on to the next step. I will RH> 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. DD> Bacon is my favourite vegetable. As you may have suspected. Ham is ok, DD> but just barely. Pork chops, now we're talking. Most of my chicken is RH> We use a lot of chicken, some beef and even less pork other than bacon. RH> Steve still likes his turkey bacon but lets me get the real thing both RH> for personal consumption and cooking. He has gotten over his "phobia" RH> so now I can use real bacon in anything from German potato salad to RH> broccoli salad to a small handful in a can of New England clam chowder RH> and points in between. I'll do pork chope from time to time, best done RH> on a grill outside or inside on a George Foreman grill. DD> done with dark meat. I bought 3 ten pound bags of leg quarters last RH> We use a lot of white meat unless we've bought a whole chicken. Then he RH> 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. DD> The legs I didn't cook right away are sucky-bagged and frozen. The RH> We got some breasts down at Costco the other day; they were all RH> individually bagged (not vaccuum) in freezer weight bags so when we got RH> home, I just put the whole thing into the freezer. I'll be able to tear RH> 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. DD> Not much money in that batch of chciken but a lot of "sweat equity". DD> And I've got chicken enough to last until the next great deal. Bv)= RH> That's the way I like to do it. Steve smoked a brisket a couple of RH> weeks ago so now we've got about 5 vaccuum bags in the freezer, each RH> 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) .