Ruth Haffly wrote to Dave Drum <=-

Microwaves were first sold in the late 40s. My friend Les' brother Don
had a small Amana nuker that he "rescued" from the St. Nicholas
Hotel's kitchen when the hotel closed and converted to condos. It
dated from the 1950s.

Nice that he was able to get it then. Must have been interesting,
figuring out cooking times and what would/wouldn't work cooked in it.

It had a small cavity so he used it for heating coffee or soups mostly.
Don't think he ever "cooked" any regular food in it. He did forget and
leave his spoon in the coffee cup once when I was there. The nuker shot "lightning" across the kitchen. Fortunately neither of us was in its path.

I did this once just to "do it". And, while it can be done I'm of the
opinion that the regular boiling water on the stove method is as easy/
easier.

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

Title: Microwave Pasta
Categories: Pasta
Yield: 1 Method

1 INFO

Break up the spaghetti noodles and place them in a bowl.
Measure out as much spaghetti as you'd like to cook in
the microwave. Then break the noodles into halves or
thirds and put them in a microwave-safe bowl.

Pour enough water to cover the noodles by 2 inches (5.1
cm). You can use room temperature water or just run
water from the tap into the bowl. It's important that
the noodles are completely submerged.

The noodles will double or triple in size as they cook
which is why they need to be covered with the water.

Microwave the pasta for 3 minutes longer than the
package instructs. Put the bowl in the microwave and
read the pasta cooking instructions. Set the timer for 3
minutes longer than the pasta maker's recommendations.

For example, if the package says to boil the noodles for
9 minutes, you'll need to microwave them for 12 minutes
on full power. You may need to microwave even longer
as microwaves vary. If the noodles aren't done enough
give them another 2 minutes and test again.

Drain and use the cooked pasta. Carefully remove the hot
bowl from the microwave. Set a colander in the sink and
slowly pour the hot pasta into it so the water drains
into the sink. Then top the cooked pasta with your
favorite sauce.

Refrigerate leftover cooked pasta in an airtight
container for up to 3 to 5 days.

Uncle Dirty Dave's Kitchen

MMMMM

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--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Microwaves were first sold in the late 40s. My friend Les' brother Don
had a small Amana nuker that he "rescued" from the St. Nicholas
Hotel's kitchen when the hotel closed and converted to condos. It
dated from the 1950s.

Nice that he was able to get it then. Must have been interesting,
figuring out cooking times and what would/wouldn't work cooked in it.

It had a small cavity so he used it for heating coffee or soups
mostly. Don't think he ever "cooked" any regular food in it. He did

Probably thought at that time that the home microwave would ever be so
popular. Back in the late 70s, Steve and I got ice cream cones quite
often from a Shop Kwik (like 7-11). They had a small (must have been a microwave) oven for heating sandwiches and such like; I never paid that
much attention to it.

forget and leave his spoon in the coffee cup once when I was there.
The nuker shot "lightning" across the kitchen. Fortunately neither of
us was in its path.

Struck by lightning while operating a microwave. Not something that the
EMTs would see very often.

I did this once just to "do it". And, while it can be done I'm of the opinion that the regular boiling water on the stove method is as easy/ easier.

Title: Microwave Pasta
Categories: Pasta
Yield: 1 Method

Top of the stove may take more energy but it's a lot more efficient in
this caase. Also a lot easier to stir every so often, as needed with
pasta.

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


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

Ruth Haffly wrote to Dave Drum <=-

Microwaves were first sold in the late 40s. My friend Les' brother Don
had a small Amana nuker that he "rescued" from the St. Nicholas
Hotel's kitchen when the hotel closed and converted to condos. It
dated from the 1950s.

Nice that he was able to get it then. Must have been interesting,
figuring out cooking times and what would/wouldn't work cooked in it.

It had a small cavity so he used it for heating coffee or soups
mostly. Don't think he ever "cooked" any regular food in it. He did

Probably thought at that time that the home microwave would ever be so popular. Back in the late 70s, Steve and I got ice cream cones quite
often from a Shop Kwik (like 7-11). They had a small (must have been a microwave) oven for heating sandwiches and such like; I never paid that much attention to it.

And the technology was still young. They had yet to 'splore the possibilities.

forget and leave his spoon in the coffee cup once when I was there.
The nuker shot "lightning" across the kitchen. Fortunately neither of
us was in its path.

Struck by lightning while operating a microwave. Not something that the EMTs would see very often.

Fortunately nothing was in its way - people or house wise. But it was
sort-of spectacular, with sound effects/

I did this once just to "do it". And, while it can be done I'm of the opinion that the regular boiling water on the stove method is as easy/ easier.

Title: Microwave Pasta
Categories: Pasta
Yield: 1 Method

Top of the stove may take more energy but it's a lot more efficient in this caase. Also a lot easier to stir every so often, as needed with pasta.

That was my old time with "cook from scratch" pasta in the nuker. I do, sometimes cook short (rotini, penne, etc.) pasta in the crockpot - just
have to remember to stir every so often. But, overall a pot on the stove
is the best. And a strainer basket for that pot is a plus.

This is what I was making when I did the pasta in the slow cooker:

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

Title: Fusilli w/Pistachio Pesto
Categories: Pasta, Nuts, Sauces, Vegetables, Herbs
Yield: 5 Servings

MMMMM---------------------------PESTO--------------------------------
1/2 c Shelled, peeled, unsalted
- pistachios; + a handful,
- rough chopped, reserved
- for scattering over each
- portion *
3 tb Lightly toasted, blanched
- almonds
1 c (packed) fresh basil leaves
1/2 c (packed) fresh flat-leaf
- parsley leaves
1/2 c Good quality extra-virgin
- olive oil
1/2 ts Sea salt
Fresh ground pepper; white
- or black

MMMMM---------------------------PASTA--------------------------------
1 lb Fusilli, penne or gemelli
2 tb Salt
3 tb Fresh grated Parmigiano
- Reggiano or grana padano;
- plus additional for table

In a food processor, combine the pistachios, almonds,
basil, parsley, olive oil, salt and pepper. Process,
pulsing every few seconds until the mixture is blended
but still has a slightly grainy consistency. Take care
not to over-grind to avoid a paste-like result. Use a
rubber spatula to transfer the pesto to a small mixing
bowl. Press plastic wrap directly on the surface of the
pesto and chill until you are ready to use it. For best
results, use it within several hours of preparing.

If you need to make it far in advance, proceed as above,
transfer the pesto to a freezer container and cover with
a thin film of olive oil; press plastic wrap directly on
the surface and seal the container. When ready to use,
thaw and continue with the recipe as below.

Bring 5 quarts water to a rolling boil. Add the salt and
the pasta at the same time. Cook precisely as indicated
on the package directions. Just before draining, set
aside 1/2 cup of the pasta cooking water. Drain the
pasta; while it is still dripping wet, return it to the
pan. Add the\ pesto and the 3 tablespoons grated cheese,
blending well with a wooden spoon and working in a few
tablespoons of the reserved cooking water or more, if
needed, to loosen up the sauce and coat the pasta evenly.
Transfer to individual plates and scatter the chopped
pistachios over each.

Pass additional grated cheese at the table.

* If the membrane of the pistachios doesn't peel off
easily after rubbing them with your fingers, blanch
them in boiling water for about 1 minute. Drain, shock
in cold water, and dry the nuts in a paper towel. Toast
them lightly, and when they cool, peel off any skins that
haven't come off.

Recipe by: Julia della Croce

Serves 4 to 6

From: http://www.npr.org

Uncle Dirty Dave's Kitchen

MMMMM

... You cannot have a felony whitout an 'ELON'
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

It had a small cavity so he used it for heating coffee or soups
mostly. Don't think he ever "cooked" any regular food in it. He did

Probably thought at that time that the home microwave would ever be so popular. Back in the late 70s, Steve and I got ice cream cones quite
often from a Shop Kwik (like 7-11). They had a small (must have been a microwave) oven for heating sandwiches and such like; I never paid that much attention to it.

And the technology was still young. They had yet to 'splore the possibilities.

There's probably a lot that a microwave can do that hasn't yet been
explored. Just takes time and inquiring minds to come up with new ideas
for it.

forget and leave his spoon in the coffee cup once when I was there.
The nuker shot "lightning" across the kitchen. Fortunately neither of
us was in its path.

Struck by lightning while operating a microwave. Not something that the EMTs would see very often.

Fortunately nothing was in its way - people or house wise. But it was sort-of spectacular, with sound effects/

I imagine so. (G)

I did this once just to "do it". And, while it can be done I'm of the opinion that the regular boiling water on the stove method is as easy/ easier.

Title: Microwave Pasta
Categories: Pasta
Yield: 1 Method

Top of the stove may take more energy but it's a lot more efficient in this caase. Also a lot easier to stir every so often, as needed with pasta.

That was my old time with "cook from scratch" pasta in the nuker. I
do, sometimes cook short (rotini, penne, etc.) pasta in the crockpot - just have to remember to stir every so often. But, overall a pot on
the stove is the best. And a strainer basket for that pot is a plus.

The pot that I call my pasta cooker has a perforated insert that the
pasta goes into. I usually get the water boiling with the insert in the
pot, then add the pasta. It's a lot easier to drain the pasta, once
cooked, with the insert. It's also good for blanching vegetables that
need to be blanched before freezing. (G)

This is what I was making when I did the pasta in the slow cooker:

Title: Fusilli w/Pistachio Pesto
Categories: Pasta, Nuts, Sauces, Vegetables, Herbs
Yield: 5 Servings

Something different, never would have thought of using a slow cooker for
pasta.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... A truly wise person knows that he knows not.

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

Ruth Haffly wrote to Dave Drum <=-

It had a small cavity so he used it for heating coffee or soups
mostly. Don't think he ever "cooked" any regular food in it. He did

Probably thought at that time that the home microwave would ever be so popular. Back in the late 70s, Steve and I got ice cream cones quite
often from a Shop Kwik (like 7-11). They had a small (must have been a microwave) oven for heating sandwiches and such like; I never paid that much attention to it.

And the technology was still young. They had yet to 'splore the possibilities.

There's probably a lot that a microwave can do that hasn't yet been explored. Just takes time and inquiring minds to come up with new ideas for it.

And some things that can be done in the microwave should not be done that
way. Such as roasts. Voice of experience talking here. Bv)=

Or my pasta in the nuker tale.

forget and leave his spoon in the coffee cup once when I was there.
The nuker shot "lightning" across the kitchen. Fortunately neither of
us was in its path.

Struck by lightning while operating a microwave. Not something that the EMTs would see very often.

Fortunately nothing was in its way - people or house wise. But it was sort-of spectacular, with sound effects/

I imagine so. (G)

8<----- SHORTEN ----->8

The pot that I call my pasta cooker has a perforated insert that the
pasta goes into. I usually get the water boiling with the insert in the pot, then add the pasta. It's a lot easier to drain the pasta, once cooked, with the insert. It's also good for blanching vegetables that
need to be blanched before freezing. (G)

Sounds very similar to mine.

This is what I was making when I did the pasta in the slow cooker:

Title: Fusilli w/Pistachio Pesto
Categories: Pasta, Nuts, Sauces, Vegetables, Herbs
Yield: 5 Servings

Something different, never would have thought of using a slow cooker
for pasta.

That's how stuff gets invented. Someone looking for an "easier way".

This is the recipe that sparked me to try pasta in the slow cooker.
Dorothy was a member here when I first joined back in the easrly 90s

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

Title: Flatman Family Chicken & Egg Noodles - Crockpot
Categories: Crockpot, Poultry, Pasta, Vegetables
Yield: 3 Servings

MMMMM------------------------EGG NOODLES-----------------------------
2 lg Eggs; beaten
1 1/2 c Flour (about)
pn Salt

MMMMM----------------------------SOUP---------------------------------
2 qt W/ater
3/8 c Chicken gravy mix
+=OR=+
1 tb Chicken soup base
1 c Chicken; chunked
1 c Onion; diced
1 c Celery; diced
1 c Carrot; chopped
1 ts Rosemary; crushed
3 ts Seasoned salt (Lawry's)
1 cl Garlic; minced

Combine eggs and flour. Add additional flour if needed to
make stiff, smooth dough. Roll out and cut into strips, set
aside to dry. Note: General rule of thumb; 1 egg per person
plus as much flour as can be worked into it.

Combine rest of ingredients in slow cooker and cook on low
5-6 hours or until vegetables are tender.

Add noodles to soup and cook additional 3-4 hours or until
noodles are tender.

Notes:When I have it, I substitute home made chicken stock
for the water and chicken gravy mix. Also, sometimes just
use chicken bullion cubes instead of the gravy mix.

Also can be cooked on the stovetop but watch carefully it
doesn't stick as the noodles will soak up a lot of broth.

Created by Dorothy Flatman

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... As weird as vegetables magically suspended in Green Jell-O.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Ruth Haffly wrote to Dave Drum <=-

This is the recipe that sparked me to try pasta in the slow cooker. Dorothy was a member here when I first joined back in the easrly 90s

Title: Flatman Family Chicken & Egg Noodles - Crockpot
Categories: Crockpot, Poultry, Pasta, Vegetables
Yield: 3 Servings

Created by Dorothy Flatman

I don't remember if she was on when I joined or she joined shortly
after I did. I joined in late January, 1994, so right about now, 31
years ago. Posted under Steve's name until he went to Korea in March of 1996; before he went, he changed the account to my name.

Dorothy came and went. Sometimes she was quite prolific. Other times
not a keystroke from her for months. Met her at the Seattle picnic.

First picnic we got to was the 2007 one at the Shipps. We'd been in
either AZ or HI, time and money prohibiting us from attending any before
that. In September, 2006 we moved to Savannah so were able to get to a
few subsequent picnics, usually combining them with trips to visit our
parents.

You couldn't serve this to Steve. But, I'd bet you have a non-desset pudding recipe you could substitute for the corn pudd.

Title: Peppered Beef Tip Roast & Corn Pudding [Oregon]
Categories: Beef, Vegetables, Chilies, Puddings
Yield: 10 Servings

Probably a good Yorkshire pudding would work; I've got recipies but not
tried making it--yet.

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


... I'm clinging to sanity by a thread. Hand me those scissors.

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

Ruth Haffly wrote to Dave Drum <=-

This is the recipe that sparked me to try pasta in the slow cooker. Dorothy was a member here when I first joined back in the easrly 90s

Title: Flatman Family Chicken & Egg Noodles - Crockpot
Categories: Crockpot, Poultry, Pasta, Vegetables
Yield: 3 Servings

Created by Dorothy Flatman

I don't remember if she was on when I joined or she joined shortly
after I did. I joined in late January, 1994, so right about now, 31
years ago. Posted under Steve's name until he went to Korea in March of 1996; before he went, he changed the account to my name.

Dorothy came and went. Sometimes she was quite prolific. Other times
not a keystroke from her for months. Met her at the Seattle picnic.

First picnic we got to was the 2007 one at the Shipps. We'd been in
either AZ or HI, time and money prohibiting us from attending any
before that. In September, 2006 we moved to Savannah so were able to
get to a few subsequent picnics, usually combining them with trips to visit our parents.

My first picnic was at Pat Stockett's in Hayneville, AL. Tossed my rig
for chilli cooking in the back of my little Mazda pickup and set out.
Showed up at Pat's back door unanounced and was made welcome. Met Michael
Loo, Dr. Don Houston,and his Ukranian bride, Neysa Dormish and her hubby
The Shipps didn't attend as they were fueding with Neysa. That was '98

The next year the picnic was in Quebec and I took my sister, Georgia. We
had a grand old time and on the way home she turned to me and said "We
could put one of these on. Couldn't YOU, big brother?"

Thus was born the Y2K picnic. Wheeeeeeee

You couldn't serve this to Steve. But, I'd bet you have a non-desset pudding recipe you could substitute for the corn pudd.

Title: Peppered Beef Tip Roast & Corn Pudding [Oregon]
Categories: Beef, Vegetables, Chilies, Puddings
Yield: 10 Servings

Probably a good Yorkshire pudding would work; I've got recipies but not tried making it--yet.

Or something like this .....

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

Title: Caramelized Onion & Bacon Stuffing
Categories: Breads, Pork, Poultry, Herbs, Vegetables
Yield: 10 servings

1/2 c (125 ml) butter
9 c (25 l) sweet bread; in small
- cubes
8 sl Maple smoked bacon; in samll
- pieces
3 Onions; chopped
1 1/2 c (375 ml) celery; diced
1 tb (15 ml) garlic; minced
1 tb (15 ml) thyme; chopped
1/4 c (60 ml) parsley; chopped
2 lg Eggs
2 c (500 ml) chicken stock
Pepper

Melt the butter in a large pot over medium heat. Cook
the bread cubes for 5 minutes, stirring frequently,
until they are golden-brown. Set aside on a plate.

In the same pot, cook the bacon and onions for 4 to 5
minutes until they are golden-brown.

Add the celery and garlic. Cook for 2 to 3 minutes,
stirring frequently until the vegetables are tender.

Put the bread cubes back into the pot. Add the thyme and
parsley. Stir.

In a bowl, whisk together the eggs and stock. Season
with pepper. Add to the pot and stir to fully coat the
bread cubes with the egg mixture.

Grease a 13" X 9" (33 cm x 23 cm) baking dish and pour
the stuffing into it. Smooth out the surface. Place the
baking dish in the oven about 40 to 50 minutes before
the roast is done cooking.

RECIPE FROM: https://www.5ingredients15minutes.com

Uncle Dirty Dave's Archives

MMMMM

... "Every crowd has a silver lining." -- Phineas Taylor Barnum
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

I don't remember if she was on when I joined or she joined shortly
after I did. I joined in late January, 1994, so right about now, 31
years ago. Posted under Steve's name until he went to Korea in March of 1996; before he went, he changed the account to my name.

Dorothy came and went. Sometimes she was quite prolific. Other times
not a keystroke from her for months. Met her at the Seattle picnic.

First picnic we got to was the 2007 one at the Shipps. We'd been in
either AZ or HI, time and money prohibiting us from attending any
before that. In September, 2006 we moved to Savannah so were able to
get to a few subsequent picnics, usually combining them with trips to visit our parents.

My first picnic was at Pat Stockett's in Hayneville, AL. Tossed my rig
for chilli cooking in the back of my little Mazda pickup and set out. Showed up at Pat's back door unanounced and was made welcome. Met
Michael Loo, Dr. Don Houston,and his Ukranian bride, Neysa Dormish and
her hubby The Shipps didn't attend as they were fueding with Neysa.
That was '98

We were still in AZ; that was the year Deborah graduated from high
school.

The next year the picnic was in Quebec and I took my sister,

Georgia. DD> We had a grand old time and on the way home she turned to
me and said DD> "We DD> could put one of these on. Couldn't YOU, big
brother?"

Thus was born the Y2K picnic. Wheeeeeeee

And we hosted the 2019 picnic, to date, the last one.

You couldn't serve this to Steve. But, I'd bet you have a

non-desset DD> pudding recipe you could substitute for the corn pudd.

Title: Peppered Beef Tip Roast & Corn Pudding [Oregon]
Categories: Beef, Vegetables, Chilies, Puddings
Yield: 10 Servings

Probably a good Yorkshire pudding would work; I've got recipies but not tried making it--yet.

Or something like this .....

Title: Caramelized Onion & Bacon Stuffing DD> Categories:

Breads, Pork, Poultry, Herbs, Vegetables DD> Yield: 10 servings


HMMMMMMMMMMMMMM,


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


... Wisdom consists in knowing what to do with what you know.

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