Have you run across the ketchup/sriracha blend from Red Gold and Huy
Fong? Much nicer than Heinz Tabasco version.

I'm not going so far as to recommend making your own
sriracha (recipe can be found easily) but would not be
inclined to buy a premix of it and ketchup. If someone
said, here, what do you think of it, I'd be happy to try
it, in whatever version. Of the newly-touted combinations
I endorse mayochup (which secret sauce and "Russian" dressing
essentially are) and tartarechup, which moderate the sugariness
of the red ingredient and the richness of the white one.

Mayotard/mustonnaise just remedies the gooey anti-flavor of
normal mayo and the acridity of the mustard, bringing the
sauce closer to what mayo really ought to be like (it is
best made with a dose of dry mustard anyway for both flavor
and emulsifying effects).

I could see potato or mac salad garnished with
zigzags of sriracha and mustonaisse. I wonder what
blue squeeze-bottle sauce one could add to make it
into a patriotic salad. Speaking of which, why don't
you Canadians have July 4? [joke]

Because they already have July 1 - Dominion Day. s'truth. No joke.

Everyone is allowed to be jingoistic one day a year.

Title: Old Dominion Chocolate Pie

I never figured out dominions and commonwealths and
things like that.

... What is patriotism but the love of the food one ate as a child?

No doubt there is that component. I don't think of
myself as a great patriot though I did eat a lot of
beanie weenies and apple pie as a child. As well as ...

MMMMM----- Recipe via Meal-Master (tm) v7.04

Title: SPANISH HOT DOGS AND RICE
Categories: Meats
Servings: 4

1 cn Stewed tomatoes. 3/4 c Green pepper, diced
1/2 lb Hot dogs sliced 1/2" 3/4 c Onion, diced
Thick Rice for 4 people

Contributed to the echo by: Marge Clark The recipe has no real
measurments...is a "what you have"... Spanish hot dogs & rice: Enough
rice
for four people... put rice on to cook...while it's cooking slice as many
hot dogs as you have (lets say 1/2 pound or more) into pennies, about 1/2
inch thick. dice 1 green pepper...I used to use the frozen diced pepper
and
use a couple of handsful..maybe 3/4 cup? Diced onion. ditto on the
amount.
combine all the above, heat, while the rice is cooking...set the table
and
spray on some perfume.

This is obviously not a gourmet feast for company. But everyone ATE it!
and
there is little that's faster or easier!

MMMMM
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* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 06-13-19 10:01, Michael Loo <=-
spoke to Dave Drum about 525 July 4 was: <=-

I endorse mayochup (which secret sauce and "Russian" dressing
essentially are) and tartarechup, which moderate the sugariness
of the red ingredient and the richness of the white one.

My standard sauce for hamburgers used to be a mix of mayo, and something
red. The something red might be ketchup, chili sauce (more flavor) or
cocktail sauce (more flavor, some heat). I've gotten out of the habit
of bothering with that though, and just use ketchup. Gail only uses
yellow mustard on her hamburger or hot dog.

Speaking of eggplant, we recently went to a new-to-us Italian restaurant
called Facci. They have a happy hour with half-priced anti-pasta
dishes. There might be some there you might like. Mussels, calamari,
and a stuffed eggplant with spinach D.O.P. San Marzanomarinara sauce
(whatever that is) and a blend of three cheeses.

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

Title: Moussaka (Baked Eggplant with Potatoes)
Categories: Main dish, Casserole, Greek, Holiday, Sthrn/livng
Yield: 12 servings

2 lg Eggplant
Salt
3 Potatoes
Olive oil
2 lg Onions; chopped
1 lb Ground beef
3/8 c Butter; melted, divided
1/2 c Parsley; chopped
1 c Tomato sauce
1/4 c Breadcrumbs
1/3 c All-purpose flour
2 c Milk
2 Eggs; separated
1/4 c Romano cheese; grated
ds Nutmeg; ground

Slice eggplant and sprinkle with salt; set aside for 15 to 20
minutes. Pare and slice potatoes; dry eggplant slices. Brown
eggplant and potatoe slices in olive oil. Drain on paper towels and
set aside.

Saute onion and ground beef in 2 tablespoons melted butter until
brown; add parsley and tomato sauce and simmer for 10 minutes.

Dust a greased 13x9x2-inch baking dish with breadcrumbs. Place a
layer of potatoes, eggplant, and meat mixture in pan; repeat layers,
ending with eggplant.

Combine remaining butter and flour; cook over low heat, stirring
constantly. Heat milk; gradually add to flour mixture, stirring
constantly. Cook over low heat until thick; cool slightly.

Beat egg yolks, and combine with cheese and nutmeg; add to sauce.
Beat egg whites until stiff and fold into sauce. Pour sauce over
eggplant-meat layers. Bake at 350 degrees for 45 to 55 minutes or
until golden brown.

SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed
for you by Nancy Coleman.
From: Nancy Coleman Date: 28 Mar 94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:24:55, 14 Jun 2019
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MICHAEL LOO wrote to DAVE DRUM <=-

Have you run across the ketchup/sriracha blend from Red Gold and Huy
Fong? Much nicer than Heinz Tabasco version.

I'm not going so far as to recommend making your own
sriracha (recipe can be found easily) but would not be
inclined to buy a premix of it and ketchup. If someone
said, here, what do you think of it, I'd be happy to try
it, in whatever version. Of the newly-touted combinations
I endorse mayochup (which secret sauce and "Russian" dressing
essentially are) and tartarechup, which moderate the sugariness
of the red ingredient and the richness of the white one.

I know about sriracha - and have made my own sriracha-style sauce. You
have sampled it.

If you're talking about Mickey D's Big Mac sauce one can come pretty
close using 1000 Island dressing and Heinz Sweet Relish.

into a patriotic salad. Speaking of which, why don't
you Canadians have July 4? [joke]

Because they already have July 1 - Dominion Day. s'truth. No joke.

Everyone is allowed to be jingoistic one day a year.

Title: Old Dominion Chocolate Pie

I never figured out dominions and commonwealths and
things like that.

E-Z P-Z .... dominion means we own you/are owned by you. Commonwealth
means we cooperate to make wealth for us - either physical or spiritual.

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

Title: Yaaaaahhhh Hooooooo Aaaaahhhh Hot Sauce
Categories: Five, Sauces, Chilies, Garlic
Yield: 1 Quart

1 qt Mason jar
1 tb Salt; plain, non-iodized
1 pt Chiles; dried Serrano,
- Cayenne, Tabasco, etc.
1 pt Garlic cloves; peeled
Distilled white vinegar

Fill the Mason jar with the dried chiles and peeled
garlic. Dissolve the tablespoon of salt in a cup of
white vinegar and pour over the chiles and garlic.
Top up the jar with more vinegar and put the jar in
a low traffic area to let the chilies rehydrate for
a few weeks. Add vinegar as needed to keep the jar
full.

After a few weeks empty the contents of the jar into
a blender or food processor and puree. Add vinegar (or
water) to get to your desired thickness. I like mine
to be fairly thick (like catsup with an attitude)
instead of runny like Tabasco. As there is plenty of
vegetable pulp in this mix, thick is easy.

You can decant into smaller bottles or keep in the
quart jug.

I have kept some in the ice box for as long as five
weeks with no ill effects. I can't seem to get it to
last any longer than that. Apparently the longer it
sits in the ice box the more of it disappears.

This is a moderately successful attempt to make my own
"Huy Fong Sriracha Sauce". It's more garlicky than Huy
Fong and moderately spicy and goes well on almost
anything. Which, I suspect is why I have never had a
batch last more than five weeks.

Devised, made. tested, named and approved in Uncle
Dirty Dave's Kitchen. In the heart of the Great
American Outback.

MM Format and Recipe by Dave Drum - 23 February 1998

Uncle Dirty Dave's Kitchen

MMMMM

... All government is theft, some just steal less

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