On 06-17-18 21:47, Ruth Haffly <=-
spoke to Nancy Backus about Biscuits was: bbq <=-

Seems that way, so many people end up buying a new microwave when the
old one could be fixed for a few $$, if the part were available.

Last year our MicroWave quit and it cost $200 to repair, small part but
labor cost was high. Then it quit again and so we got a new one for
less money, but it did cost to have it installed in the wall mount.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: COUNTRY MEAT LOAF
Categories: _ethnic, Meats, Main dish
Yield: 8 Servings

2 md Onions; diced
-- to yield 2 c.
1 1/2 lb Ground chuck
1/2 lb Ground pork
2 tb Prepared horseradish
1 ts Salt; or to taste
1 ts Dry mustard
1 ts Dried thyme leaves
1/2 c Minced Italian parsley
2 lg Eggs
1/4 c Milk
2 c Fresh white bread crumbs
1/4 c Amish Tomato Ketchup
3 sl Bacon

Preheat oven to 350 F.

Place onions, meat, horseradish, salt, mustard and herbs in a large
bowl and lightly toss them together, using your hands, until they are
thoroughly mixed.

Whisk eggs and milk together in a small bowl. Add this to the meat
mixture and again mix with your hands, working lightly. Sprinkle
bread crumbs over the mixture and continue mixing until they are
incorporated.

To test for seasoning, make a tablespoon-size patty of the mixture and
saute it in a small skillet over medium heat until it is cooked
through. Taste and adjust accordingly.

Place meat loaf in a 10x13" baking dish or on a jelly roll pan, gently
shaping it into a long loaf that is 4 1/2 to 5" wide. Slather the
top with the ketchup and then lay the bacon slices diagonally across
the width of the loaf.

Place dish in the center of the oven and bake until the meat loaf is
cooked through and brown around the edges, about 50 minutes.

Remove meat loaf from the oven and let it rest for 5 minutes in the
pan. Remove it from the pan, cover it loosely with aluminum foil and
let it rest an additional 5 to 10 minutes before slicing.

Loomis writes: "I collected numerous recipes along the farm trail and
have combined elements from each to make one that is an exemplary
version of this American favorite.

"While I was developing the recipe, I polled many meat loaf lovers,
relying particularly upon the taste of my brother, John, who has a
good palate for all foods and is a meat loaf fan of uncommon devotion.

"'It's got to have just the right onion flavor, and ketchup is
essential or you can't really call it meat loaf,' he insisted. 'The
bacon isn't absolutely necessary, but I know a meat loaf will be good
when it's got some on top.' As for green pepper, well, he was
adamantly opposed, and when I mentioned the addition of capers, he
cringed. He also insisted that the true test of a meat loaf is the
quality it gives to a sandwich the next day (the one meat loaf fact I
knew)."

"With his advice and my sheaf of farm recipes, I came up with this
one, and I have served it many times to rave reviews. It satisfies
that nostalgia for a dish that nearly every American, it seems, grew
up loving."

From "Farm House Cookbook" by Susan Herrmann Loomis. New York:
Workman Publishing Company, Inc., 1991. Pp. 100-101. ISBN
0-89480-772-2. Posted by Cathy Harned.

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 04:56:40, 19 Jun 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Ruth Haffly <=-

Seems that way, so many people end up buying a new microwave when the
old one could be fixed for a few $$, if the part were available.

Last year our MicroWave quit and it cost $200 to repair, small part
but labor cost was high. Then it quit again and so we got a new
one for less money, but it did cost to have it installed in the
wall mount.

The most common failure on microwaves is the fuse - Which is a dollar
part. On a counter-top nuker it's an easy replacement, done with a
screw/nut driver and pliers. On a cabinet mount unit the thing must be
gotten down from its mount and into the open where it can be worked on.

My microwave is an over-the-stove guy which is much bigger than I need
for warming up coffee, boiling water for instant oatmeal (or ramen) or
doing a pot pie. If this one dies I will replace it with a much smaller counter-top nuker and put a range hood/exhaust fan over the stove.

Since the previous owner replaced a range hood with the microwave - the
holes are already through the outside wall and ready to go.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: COUNTRY MEAT LOAF
Categories: _ethnic, Meats, Main dish

From "Farm House Cookbook" by Susan Herrmann Loomis. New York:
Workman Publishing Company, Inc., 1991. Pp. 100-101. ISBN
0-89480-772-2. Posted by Cathy Harned.

I know it's not your recipe - but I see nothing "ethnic" in it except
the notation for "Italian" parsley and Amish ketchup. Meatloaf is as
near to a "universal" dish of western cuisine as I can think of - no
matter if it's called pate', polpettone, pain de viande, pastel de
carne, roti daging, Hackbraten, or simply meatloaf.

I've had it under most of those names (except the Malaysain roti daging)
and am still searching for one I really like.

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

Title: Shelby's Microwave Meat Loaf
Categories: Beef, Vegetables, Breads
Yield: 6 Servings

8 oz Can tomato sauce
1/4 c Brown sugar
1 ts Prepared (yellow) mustard
2 lg Eggs; lightly beaten
1 c Onion; minced
1/4 c Minced bell pepper
1/4 ts Garlic powder
1/2 c Saltine cracker crumbs
1 ts Salt
1/4 ts Ground black pepper
2 lb Ground beef *

* pick your fat percentage - UDD

In a small bowl, mix together the tomato sauce, brown
sugar, and mustard; stir until the brown sugar has
dissolved.

In a large mixing bowl, mix the eggs, minced onion and
green pepper, garlic powder, cracker crumbs, salt, and
black pepper; mix in the ground beef and half the tomato
sauce mixture, stirring until the meat loaf is
thoroughly combined. Place the meat mixture into a
2 quart microwave-safe baking dish. Spread the remaining
tomato sauce mixture over the meat loaf.

Cook in microwave oven on High setting until set, the
juices run clear, and meat is no longer pink inside, 10
to 15 minutes depending on power of microwave oven. An
instant-read meat thermometer, inserted into the center
of the loaf, should read 165°F/74°C.

Drain any grease from the dish as soon as loaf is
cooked; allow to stand, uncovered, 10 to 15 minutes
before serving.

Recipe By: Shelby Snider

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... Haggis is a peppery pate that if it was French would be a delicacy.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

On 06-19-18 11:09, Dave Drum <=-
spoke to Dale Shipp about MicroWave Repair <=-

Last year our MicroWave quit and it cost $200 to repair, small part
but labor cost was high. Then it quit again and so we got a new
one for less money, but it did cost to have it installed in the
wall mount.

The most common failure on microwaves is the fuse - Which is a dollar part. On a counter-top nuker it's an easy replacement, done with a

True. But both of these failures were not that. The first time it was
a small plastic part involved with the switch that turns microwave off
when the door is opened. It broke, and registered off all the time.
Guy came out and fixed that, which was no small piece of labor. The
next time fuse was blown, but it was the magnatron that was blowing it.
The replacement part there would cost more than the replacement
microwave.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Terrific Tamale Pie
Categories: Mexican, Meat, Southwest, Frozen
Yield: 1 servings

6 sl Bacon
1 lb Ground beef
1 c Whole kernel corn, fresh OR
-frozen OR canned
1/4 c Chopped green chile
3 Green onions, chopped
1/4 c Cornmeal
1/4 ts Oregano
1 ts Ground pure hot red chile
1 ts Salt
-freshly ground black
-pepper
1/4 ts Ground comino
8 oz Tomato sauce
-Cornmeal Piecrust (recipe
-follows)
1 Egg
1/4 c Evaporated milk
1/2 ts Dry mustard
2 c Grated Monterey Jack cheese
4 Stuffed olives, sliced

1. Fry bacon until crisp; break into large pieces. Set side.
Chill bacon drippings until firm for use in the crust.

2. Brown ground beef in a large skillet; drain off fat. Stir
in next 10 ingredients. Reserve egg, evaporated milk, etc. for
the top crust.

3. Prepare the piecrust, and use it to line a 9-inch pie pan.
Place meat mixture in the pan. Bake at 425 degrees F for 25
minutes.

4. Meanwhile, combine egg, evaporated milk, mustard and
cheese. Spread on top of the pie and decorate with the reserved
bacon pieces and the sliced olives. Bake for 5 minutes longer,
or until cheese meltes. Let stand for 10 minutes, or until firm,
before serving.

CORNMEAL PIECRUST (1 crust for 9-inch pie):
1 cup all purpose flour
2 Tbsp cornmeal
1/3 cup firm bacon rippings OR other shortening
3 - 4 Tbsp cold water

1. Combine flour and cornmeal, then cut in bacon drippings.
When mixture is granular, add the water, in small quantities to
insure a flaky crust, until pastry is mixed.

2. Roll out on a floured surface to a circle 1 1/2 times
larger than the inverted 9-inch pie pan. Fir pastry into pan and
form a fluted edge all around.

Maximum recommended freezer storage: 2 months.

Makes 6 servings.

From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony
Books, New York. 1980. ISBN 0-517-539861
Shared by: Karin Brewer, Cooking Echo, 3/93
From: Karin Brewer Date: 12-17-94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:53:08, 20 Jun 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

Last year our MicroWave quit and it cost $200 to repair, small part
but labor cost was high. Then it quit again and so we got a new
one for less money, but it did cost to have it installed in the
wall mount.

The most common failure on microwaves is the fuse - Which is a dollar part. On a counter-top nuker it's an easy replacement, done with a

True. But both of these failures were not that. The first time it was
a small plastic part involved with the switch that turns microwave off when the door is opened. It broke, and registered off all the time.

That's an easy enough fix on a counter-top unit. But an over-the-stove
model is, as you say, labour intensive.

Guy came out and fixed that, which was no small piece of labor. The
next time fuse was blown, but it was the magnatron that was blowing it. The replacement part there would cost more than the replacement
microwave.

When the magnetron goes bad a whole list of related parts follow right
along. The magnetron is the single most expensive piece of a nuker. And,
as with many things, it truly is less costly to replace the entire unit
than to reapir the existing model.

When I repaired electronics I did a *lot* of VCRs. Until it got to the
point that it cost less to replace the whole thing with the latest and
greatest than to patch up the old boy. Unless it was an old family
heirloom. And there were a couple of those I maintained for folks past
the point of reasonable cost.

Then along came DVD players and put that portion of my business on the
back burner for good.

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

Title: Back-Burner Stock
Categories: Soups, Meat, Vegetables, Herbs
Yield: 3 1/2 cups

1 tb Olive oil
3 oz Charcuterie trimmings; ham,
- bacon, and/or sausage ends
1 md Onion; coarse chopped
1 bn Cilantro stems
6 cl Garlic; unpeeled, halved
2 Bay leaves
1 c Coarse chopped mixed
- vegetables; (carrots,
- celery, and/or fennel
1 ts Coriander or fennel seeds
pn Crushed red pepper flakes
Shrimp shells; opt

Heat oil in a large pot over medium-high. Add
charcuterie, onion, cilantro stems, garlic, bay
leaves, vegetables, coriander seeds, red pepper
flakes, and shrimp shells (if using) and cook,
stirring occasionally, until shells turn bright
pink and vegetables are softened, about 5 minutes.
Add 5 cups cold water and bring to a boil. Reduce
heat to medium-low and simmer 20 minutes.

Strain stock through a fine-mesh sieve into a
large bowl, pressing on solids; discard solids.

DO AHEAD: Stock can be made 3 days ahead. Let cool;
cover and chill, or freeze up to 3 months.

Yield: Makes about 3 1/2 cups

Camille Becerra

Bon Appétit | January 2016

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

Uncle Dirty Dave's Archives

MMMMM

... "Every act creates a ripple with no logical end." -- Scott Adams
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Hi Dale,

Seems that way, so many people end up buying a new microwave when the
old one could be fixed for a few $$, if the part were available.

Last year our MicroWave quit and it cost $200 to repair, small part
but labor cost was high. Then it quit again and so we got a new one

We've replaced as they've gone bad, not been worth the time/effort/cost
to repair the microwaves. But, most of them have lasted long enough that
their technology is somewhat dated, making replacement the better
option.

for
less money, but it did cost to have it installed in the wall mount.

I can imagine so! I'd like a wall mount oven but can't retro fit one in
this house.

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


... The first rule of intelligent tinkering: Save all the parts!

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