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

Title: Hot Buttered Fruit
Categories: Camping, Desserts
Yield: 1 Serving

1/2 c Fruit (dried or fresh)
1/4 c Water; up to 1/2 c
1/2 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Ginger
2 tb Butter
Ice cream or yogurt

Mix fruit with water.

Add cinnamon, nutmeg, and ginger.

Simmer in pan until fruit is tender.

Add butter and allow to melt.

Top with ice cream or yogurt.

Recipe by Cycle Food by Lauren Hefferon

MMMMM
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Ben Collver wrote to All <=-

Title: Hot Buttered Fruit
Categories: Camping, Desserts
Yield: 1 Serving

1/2 c Fruit (dried or fresh)
1/4 c Water; up to 1/2 c
1/2 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Ginger
2 tb Butter
Ice cream or yogurt

Mix fruit with water.

Add cinnamon, nutmeg, and ginger.

Simmer in pan until fruit is tender.

Add butter and allow to melt.

Top with ice cream or yogurt.

Recipe by Cycle Food by Lauren Hefferon

Sort of a reverse sundae with the I scream on top.

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

Title: Cherry Frozen Yogurt Sundaes w/Root Beer Syrup
Categories: Desserts, Dairy, Fruits
Yield: 8 Servings

MMMMM---------------------------YOGURT--------------------------------
3 c Plain Greek-style yogurt
1/2 c Sugar
1/2 c Light corn syrup
1 tb Vanilla extract
2 c Pitted and chopped fresh
- sweet cherries

MMMMM----------------------ROOT BEER SYRUP---------------------------
12 oz Bottle root beer *
1/4 c Sugar *

* or use your own made-at-home root beer concentrate
(syrup) separate recipe.

Whisk together yogurt, sugar, corn syrup, and vanilla in
a large glass measuring cup until sugar dissolves. Chill
yogurt mixture at least 1 hour or up to 24 hours.

Pour yogurt mixture into the chilled canister of an ice
cream machine and freeze according to the manufacturer's
directions. When yogurt is thick and nearly churned, add
the chopped cherries. Transfer frozen yogurt to an air-
tight freezer-safe container; freeze until solid.

Stir together root beer and sugar for the syrup in a
small saucepan over medium-high heat. Bring to a boil,
reduce heat, and simmer until reduced to a syrupy
consistency, about 25 minutes. (You should have about
1/2 cup syrup.) Chill syrup until ready to serve.

Thaw frozen yogurt at room temperature 10-15 minutes for
easier scooping. To serve, scoop 1/2 cup frozen yogurt
into each sundae glass. Drizzle 1 Tbsp. syrup over each
serving.

http://www.cuisinerecipes.com

MM Format by Dave Drum - 31 May 2011

Uncle Dirty Dave's Kitchen

MMMMM

Root Beer Syrup recipe follows in second post.

... Illiteratets of the wlord. Untie!
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

This is from one of my favourite food blogs. I make it (concentrate/
syrup) in larger quantity since it takes a good effort to make whether
doing a little or a lot. Bv)=

You can concentrate it further so that it's a true syrup like honey or molasses. Store in ice box upto two months. Longer thjan that tends to
turn your project into a "science experiment" complete with blue fur.

You can also but Root Beer concentrate on-line. But where's the fun in
that. Besidesd Amazon gets enopugh of my money as it is.

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

Title: Homemade Sassafras Root Beer
Categories: Beverages, Herbs
Yield: 5 Pints

Several roots; (including
- some green stems) from
- sassafras saplings, about
- 30-40 inches worth of 1/4"
- thick roots-enough to fill
- one cup when you chop them
- in 1/2" pieces)
4 c Water
2 Cloves
1/2 ts Anise seeds; can sub fennel *
4 Allspice berries
1 (1") stick cinnamon
1/4 c Molasses
1 c Sugar
2 qt Soda water

Scrub the roots clean of any dirt. Cut the roots into
1/2" long pieces. (The roots can be tough, if you have
a pair of pruning shears, they work great to cut the
roots.) If you have a few green stems, you can include
them too, but you should have mostly roots. Cut up as much
as you need to fill one cup. Put the roots into a small
pot and cover with 4 cups of water. Add the cloves, anise
seeds, allspice berries, and cinnamon stick. Bring to a
boil, reduce to a simmer, and simmer for 25 minutes. Add
the molasses and simmer for 5 minutes more. Remove from
heat.

Strain through cheesecloth or a fine mesh sieve lined with
a paper towel. Rinse out the pot. Return the liquid to the
pot. Add the sugar, heat until just a simmer and the sugar
has dissolved. Remove from the heat and let cool.

To assemble the root beer, fill a glass with ice cubes,
add the syrup and soda water in a 1:2 ratio, so 1/3 cup of
syrup to 2/3 cups of soda water. Add more soda water if
you want it more diluted, add more syrup if you want it
stronger.

Yield: Makes about 2 1/2 quarts.

* I use half anise mixed w/half fennel as licorice is
NOT one of my favourite flavours.

From: http://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Retire from your job, not from life." -- Margaret Johnson
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Re: Re: Hot Buttered Fruit: Continued
By: Dave Drum to Ben Collver on Fri Apr 05 2024 05:28 am

That sounds yummy. I would love to find a sassafrass tree. My sister
thinks they ought to be able to grow here, but we have not positively identified one yet. Where do you find yours?
--- SBBSecho 3.14-Win32
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//Hello Dave,//

on *05.04.24* at *5:28:21* You wrote in area *COOKING*
to *Ben Collver* about *"Re: Hot Buttered Fruit: Continued"*.

This is from one of my favourite food blogs. I make it (concentrate/ syrup) in larger quantity since it takes a good effort to make whether doing a little or a lot. Bv)=

Why it is Subj but not Lemonade?

You can concentrate it further so that it's a true syrup like honey or molasses. Store in ice box upto two months. Longer thjan that tends to turn your project into a "science experiment" complete with blue fur.

I add brown sugars. It's more quick, than honey. Is not it?

You can also but Root Beer concentrate on-line. But where's the fun in that. Besidesd Amazon gets enopugh of my money as it is.

Use Amazon GO Bv)=

Regards,
Denis Mosko
--- WinPoint 411.0
* Origin: Another Random *WinPoint* Origin! (1:153/757.1315)

Ben Collver wrote to Dave Drum <=-

That sounds yummy. I would love to find a sassafrass tree. My sister thinks they ought to be able to grow here, but we have not positively identified one yet. Where do you find yours?

Sassafras is claimed to be native to the Eastern US. But it grows (the
shrubs and young trees anyway) like weeds in central Illinois.

Here's a link to a good arfticle on "How To"

https://dengarden.com/gardening/Sassafras-How-to-harvest-Use-Sassafras

Keep in mind that while I have been drinking tea made from sassafras
roots and drinking root beer, making file' gumbo (file' is powdered
sassafras leaves) seemingly forever that according to:

https://www.medicinenet.com

"The roots and barks of the sassafras tree contain a high concentration
\of the chemical named safrole. Safrole was listed as a carcinogen in
rats by the Food and Drug Administration (FDA) and is hence banned at
present. The risk of developing cancer increases with the amount consumed
and duration of consumption. Safrole is also used in the production of
an illegal drug called Ecstasy (MDMA [3,4-Methylenedioxymethamphetamine]).

Sassafras was once used to manufacture root beer, a common beverage.
Today, the manufacturers have started removing safrole during processing
to make safrole-free sassafras. Some scientists claim that even
safrole-free sassafras can increase the risk of tumors."

I ain't dead yet and I'm cancer free. Bv)=

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

Title: Zoe's File' Gumbo
Categories: Seafood, Pork, Vegetables, Herbs, Poultry
Yield: 7 servings

1 lb Unsalted butter
1 lb All purpose flour
3/4 lb Ham diced
2 1/2 lb Andouille
2 1/2 lb Diced chicken thigh meat
2 lb Shrimp; peeled
1 1/2 lb Onion; diced
1 1/4 lb Bell pepper; diced
3/4 lb Celery; diced
2 bn Green onion
3 tb Garlic minced
1 1/2 ga Shrimp stock
1 oz Worcestershire sauce
3 ts Liquid crab boil
2 Bay leaves
Creole seasoning (Tony
- Chachere's in the green
- can)
1 tb File' powder

First begin with the roux. Melt butter in a heavy gauge
sauté or sauce pan over medium heat. Slowly add 2/3 of
the flour stirring continuously. Continue to cook until
the roux reaches a dark brown color. Add the remaining
flour and turn off the heat. The roux gives the color to
your gumbo.

In a large sauce pot, sauté your andouille, onions, bell
pepper, celery and garlic until the vegetables are
tender. Add bay leaf and stock. Bring up to a simmer.

Slowly add the roux stirring until it has been dissolved
by the broth.

Next add the ham and diced chicken. Allow to simmer for
about 15 minutes.

At this point you should start to skim the oil and from
the top of the gumbo.

Now add your Worcestershire sauce, crab boil and shrimp.
Allow to simmer for another 15 minutes.

Now begin to adjust your flavor. Use salt, pepper or
your favorite Creole seasoning.

To finish add your green onions and file. This recipe
makes about 2.5 gal (6 to 8 hearty servings)

Chef Chris Brown

RECIPE FROM: https://www.louisianaseafood.com

Uncle Dirty Dave's Kitchen

MMMMM

... This just in: Research causes cancer in rats!
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Dave Drum wrote to Ben Collver <=-

"The roots and barks of the sassafras tree contain a high concentration
of the chemical named safrole."

You can purchase safrole-free sassafras extract. My friend makes his own rootbeer using that and it tastes pretty good to me.

As an aside, here's the federal law that allows the use of safrole-free sassafras: https://tinyurl.com/5n8wfsdd (ecfr.gov)

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

Title: Macadamia-Orange Fudge (Microwave)
Categories: Candies
Yield: 2 Servings

1/2 c Butter
1 1/2 c Sugar
5 oz Evaporated milk (1 can)
2 c Miniature marshmallows
1 Pkge semisweet chocolate
-pieces (6 ounces)
3/4 c Macadamia nuts, chopped
1 tb Orange-flavored liqueur

Line an 8-inch square pan with foil. Melt butter in a glass bowl on
HIGH, 1 minute. Stir in sugar and milk. Cook on HIGH for 8 minutes,
stirring every 3 minutes. Add marshmallows and chocolate; stir and
reheat until smooth. Stir in nuts and liqueur. Pour into prepared
pan. Chill until firm. Cut into pieces. Makes 2 pounds.

MMMMM

-- Sean


... Feeling a bit paranoid? Remember... you are not alone.
--- MultiMail/Linux v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

"The roots and barks of the sassafras tree contain a high concentration
of the chemical named safrole."

You can purchase safrole-free sassafras extract. My friend makes his
own rootbeer using that and it tastes pretty good to me.

Personally I think that the kerfluffle over saffrole has almost as much credibility as the sensationalised cancer scare over artificial sweetner, Saccharin was placed on the list of cancer-causing chemicals by the
Department of Health and Human Services in the late 1970s or early 1980s.

Then someone took a look at the numbers and found that the amounts fed
to lab aminals to cause *some* of them to develop tumors was the equivalent
of an average-size humern bean drinking several gallons diet soda per day
for several weeks.

As an aside, here's the federal law that allows the use of safrole-free sassafras: https://tinyurl.com/5n8wfsdd (ecfr.gov)

I know. One of my confuser group member is a scoutmaster and every year
at holiday season he gifts all who show up for the Xmas meeting with a
750 mL botte of his troop's root beer. Complete w/real cork stopper and
a warning to keep it referierated to keep the cork from blowing out.

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

Title: Root Beer
Categories: Beverages, Herbs
Yield: 40 Bottles

1 oz Sassafras
1 oz Allspice
1 oz Yellowdock
1 oz Wintergreen
1/2 oz Wild cherry bark
1/2 oz Coriander seeds
1 oz Hops
3 qt Molasses
1/2 pt Yeast *
4 ga Cold water

Mix together the sassafras, allspice, yellow dock,
wintergreen, wild cherry bark, coriander seeds, hops
and molasses.

Cover them with boiling water, allow to stand for 24
hours, then filter, add the yeast and cold water.

The beer will be ready in twenty-four hours. Bottle
and seal.

"This is a recipe from a very old (1914) canning,
preserving and pickling book I have."

* I'm unsure if the recipe really means a HALF-PINT
of yeasties - or if it means 1/2 packet of yeast. UDD

Posted by: Gidget Lowther

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "Freedom of the press is guaranteed only to those who own one" -- A. J. Why --- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Personally I think that the kerfluffle over saffrole has almost as much credibility as the sensationalised cancer scare over artificial sweetner, Saccharin was placed on the list of cancer-causing chemicals by the Department of Health and Human Services in the late 1970s or early 1980s.

I agree regarding the saffrole scare. I think it was cooked up by someone wanting to sell an artificial version that they probably owned the rights
to. Difficult to own, and profit from, things that Mother Nature produces.

On an unrelated note, the outburst from a certain member has not gone unnoticed. They are back on the twitlist here and on any other system that gets this echo from here. They won't be coming off again.

Mike


* SLMR 2.1a * TAXES: your money spent for things you wouldn't buy.
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Re: Re: Sassafras was: Hot Bu
By: Mike Powell to DAVE DRUM on Sun Apr 07 2024 08:22 am

Personally I think that the kerfluffle over saffrole has almost as much credibility as the sensationalised cancer scare over artificial sweetner, Saccharin was placed on the list of cancer-causing chemicals by the Department of Health and Human Services in the late 1970s or early 1980s.

I agree regarding the saffrole scare. I think it was cooked up by someone wanting to sell an artificial version that they probably owned the rights to. Difficult to own, and profit from, things that Mother Nature produces.

On an unrelated note, the outburst from a certain member has not gone unnoticed. They are back on the twitlist here and on any other system that gets this echo from here. They won't be coming off again.

Mike

* SLMR 2.1a * TAXES: your money spent for things you wouldn't buy.

I don't have nobogus anymore so I just ignore the twit.

xxcarol
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Hello Mike,

On an unrelated note, the outburst from a certain member has not gone unnoticed. They are back on the twitlist here and on any other system that
gets this echo from here. They won't be coming off again.

Given there are 266 people in the USA named MIKE POWELL, it is very
good to hear that you have placed 265 of them in your twitlist. That
way, everyone can be assured the real MIKE POWELL is here.

However, there seems to be a problem, as there are two people in the
USA named DAVE DRUM. And I have absolutely no idea as to which one is
which.

On the other hand, according to my sources, there is only one SANTA
CLAUSE. And one EASTER BUNNY. And one MICKEY MOUSE. And one LEE LOFASO.

So all is good.

For Life,
Lee

--
You can tell Monopoly is an old game because there's a luxury tax and rich people can go to jail.

--- MesNews/1.08.05.00-gb
* Origin: news://eljaco.se:4119 (2:203/2)

Mike Powell wrote to DAVE DRUM <=-

Personally I think that the kerfluffle over saffrole has almost as much credibility as the sensationalised cancer scare over artificial sweetner, Saccharin was placed on the list of cancer-causing chemicals by the Department of Health and Human Services in the late 1970s or early 1980s.

I agree regarding the saffrole scare. I think it was cooked up by
someone wanting to sell an artificial version that they probably owned
the rights to. Difficult to own, and profit from, things that Mother Nature produces.

On an unrelated note, the outburst from a certain member has not gone unnoticed. They are back on the twitlist here and on any other system that gets this echo from here. They won't be coming off again.

Bjorn is never lonesome with all those personalities bouncing around in
his head. Thanks for the twitting. Now I won't have to sit on my hands
to keep from returning the snark - with interest. Bv)=

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

Title: A Dose Of Snark ... And Fajitas
Categories: Beef, Poultry, Herbs, Vegetables, Chilies
Yield: 4 Servings

1 lb Top sirloin; sliced thin
1 lb Chicken thighs; skinned,
- boned sliced in strips
1 1/4 oz (1 pkg) Mrs. Dash Fajita
- Seasoning

MMMMM--------------------------VEGGIES-------------------------------
2 lg Bell peppers; cored, in thin
- strips
2 md Red onions; peeled, root end
- removed, in thin strips
1 1/2 tb Olive oil
1/2 ts Salt
1/2 tb Fresh oregano; chopped
+=OR=+
1/2 ts Dried oregano
1 tb Fresh cliantro; chopped

MMMMM-------------------------CONDIMENTS------------------------------
2 lg Haas avocadoes; pitted,
- sliced
Sour cream or plain yoghurt
Hot sauce

MMMMM-----------------------PICO DE GALLO----------------------------
2 md Tomatoes; diced
3/4 md Onion; diced
1 Jalapeno; fine chopped
1/4 c Cilantro; fine chopped
Sprinkle of sea-salt
Juice of 1/2 a lime.

FOR THE MEAT: Add 1/2 the contents of a Mrs. Dash Fajita
Seasoning Mix packet, to a ZipLoc bag with the beef. Seal,
shake and squeeze until all the meat is coated. Repeat
this process for the chicken, then put both bags in the
fridge for 30 minutes, then removed to the counter to
reach room temperature (about another 20 minutes).

Once the meat is ready, place a big (12") cast-iron
skillet over medium high heat. Once it is hot, add a
drizzle of olive oil and toss in the chicken. Stirring
often, and smelling amazing, cook it until the pieces were
no longer pink (about 8 minutes). Remove the chicken to a
serving dish and toss in the steak. Cook steak, stirring
often, until mostly cooked through (about 4-6 minutes) -
you want it a little rare, not going for jerky here.
Remove to serving dish and move on to the veggies.

FOR THE VEGETABLES: Over medium-high heat, add the oil,
peppers, onions, oregano, and salt to a large skillet and
stir to combine, until the vegetables are even coated with
oil and oregano.

Cook until charred and slightly softened but still
tender-crisp, about 7 minutes.

CONDIMENTS: Avocado is a standard - the smooth, creamy
texture balances the smoky heat of the meat (and any hot
sauce you might add). I tend to just slice an avocado,
rather than chop or mash. My family uses sour cream, I use
plain greek yogurt.

We also use a variety of sauces - Tapatillo (my choice),
La Victoria, Macayos - whatever floats your boat. And of
course, don't forget the pico.

PICO DE GALLO: Mix it all together, adding lime juice and
sea-salt last. Serve!

By: Julie Glisson (INKGODDESS)

Recipe from: http://www.recipelink.com

Uncle Dirty Dave's Archives

MMMMM

... "Look for joy in your life; it's not always easy to find." -- Charles Kuralt
--- MultiMail/Win v0.52
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The entity known as DAVE DRUM wrote a response to a comment posted
by a different entity known as MIKE POWELL -

On an unrelated note, the outburst from a certain member has not MP>gone

unnoticed. They are back on the twitlist here and on any MP>other system that gets this echo from here. They won't be coming MP>off again.

Bjorn is never lonesome with all those personalities bouncing DD>around

in his head. Thanks for the twitting. Now I won't have to DD>sit on my hands to keep from returning the snark - with interest.

Bv)=

According to the US Census -

There are 494 people in the USA named JOHN TUTTLE.
There are 266 people in the USA named MIKE POWELL.
There are 2 people in the USA named DAVE DRUM.
There are 1 people in the USA named SANTA CLAUS.
There are 1 people in the USA named MICKEY MOUSE.
There are 1 people in the USA named EASTER BUNNY.
There are 1 people in the USA named UNCLE SAM.
There are 1 people in the USA named LEE LOFASO.
There are 0 people in the USA named BJORN ...

What's in your head?

For Life,
Lee

--
The first thing a cult does is claim that everyone else is lying to you.

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