Subj : Re: Cramping
To   : Ruth Haffly
From : Dave Drum
Date : Tue Jun 04 2024 06:55:55

-=> Ruth Haffly wrote to Shawn Highfield <=-

 RH> Haven't gotten any cast iron for free yet (except a wedding shower
 RH> piece and one from my MIL) but I can still hold out hope. (G)

 SH> When you least expect it!

 RH> I know; we're going to Pidgeon Forge, TN for an RV/Radio rally this
 RH> fall. I've already informed Steve that we're stopping at the Lodge cast
 RH> iron outlet in that area. (G)

Gonna stop by Dollywood as well? All that blonde hair and beautiful voice
and she can cook, too. If my ex had been able to cook anywhere close to
that welll I'd likely have stuck around a lot longer. But Billie Marie
could (and did) burn water ... more than once. (boiled the pan dry - and
ruined a nice aluminum saucepan).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dolly Parton's "Stone Soup"
 Categories: Poultry, Potatoes, Vegetables, Pork
      Yield: 8 servings
 
      2 qt Chicken broth
      1 lb Russet potatoes; scrubbed,
           - peeled, diced
 14 1/2 oz Can diced tomatoes
      1 sm Head cabbage; coarse
           - chopped
      1 lb Turnips; peeled, diced
      2 lg Carrots; peeled. diced
      1 sm Onion; chopped
      4 cl Garlic; minced
      1    Smoked ham hock
      1    Very clean stone
           Salt & pepper
 
  Pour the chicken broth into a large stockpot. Add in the
  diced potatoes, diced tomatoes and their liquid, chopped
  cabbage, diced turnips, diced carrot, diced onions,
  minced garlic and ham hock.
  
  Bring the soup to a boil over medium-high heat. Reduce
  the heat to low and simmer it uncovered for about 2
  hours. Stir the soup occasionally during simmering.
  
  Scoop the ham hock from the soup and place it on a
  cutting board. Remove the skin and discard. Remove the
  meat and use a sharp knife to dice it. Add the diced
  meat back into the soup, discarding the bone or giving
  it to the dog.
  
  Taste the soup; it will have some saltiness from the
  stock and ham hock, but you can add more if it needs
  some, along with black pepper to taste. Remove the stone
  from the soup. (You can wash the stone and save it for
  the next batch.) Serve the soup while it's hot. Serve
  your soup along with this pecan chicken salad.
  
  Dolly Parton, Dollywood, Tennessee
  
  Makes: 6 - 8 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dolly Parton's Pecan Chicken Salad
 Categories: Poultry, Nuts, Vegetables, Sauces
      Yield: 4 servings
 
      3 c  Diced, cooked chicken
      3    Celery ribs
      1 sm Onion
    3/4 c  Pecan halves
    1/2 c  Mayonnaise
      1 tb Dijon mustard
           Salt & pepper
           Watercress or greens for
           - plating
 
  Dice the celery stalks and small onion. Add to a large
  bowl.
  
  Add the following ingredients to the celery and onions:
  diced chicken, pecans, mayonnaise and mustard. Mix well
  with a spatula, then use two forks to shred the chicken
  a bit.
  
  As you're shredding it, the chicken will incorporate the
  mayonnaise and mustard better. The more it's shredded,
  the less chance of a dry bite.
  
  Season with salt and pepper. Serve immediately or store
  for later. It will be good for up to one week.
  
  Dolly Parton, Dollywood, Tennessee
  
  Makes: 6 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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