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   -=> Ruth Haffly wrote to Dave Drum <=-   
      
    DD>  Teenager grand daughters. You'll be a great granny before you can say   
    DD>  "Bob's your uncle!".   Bv)=   
      
    RH> Their older brother is married but they've said that they want to wait   
    RH> a while before having children. Rachel said that the cost of living is   
    RH> extremely high out there so I guess they're trying to establish a   
    RH> secure financial foundation first.   
      
    DD> If we waited for that very little would ever get done.  Bv)=   
      
    RH> I know, but from what Rachel said, it is much higher than you would   
    RH> expect for the location. The state has more like LA or NYC or DC prices   
    RH> for housing and such like.   
      
   Prices have gone completely bonkers over the past few years. My little   
   house on the prairie has quadrupled in value in the few short years I've   
   been here. Fortunately I have a property tax/assessment freeze as well as   
   a homestead exemption ot my taxes would have gone right up with the "value"   
   One of the (few) benefits of being and old guy.   
      
   And rents? HAH! They're worse than .........   
      
    RH> We had a lot of food left over so made a good sized donation to the   
    RH> local fire department, sent a lot home with one family so mom didn't   
    RH> have to cook, more went with one of Steve's radio buddies and his wife   
    RH> who were a big help in setting up and tearing down. We still brought   
    RH> some home. (G)   
      
    DD> Does the fire department eat it or pass it out to the needy?   
      
    RH> It was for them to eat, couldn't really pass it out the way it was set   
    RH> up.   
      
    DD> I cleaned the 'fridge yesterday. Amazing how much space can be freed   
    DD> up. And how many bowls and containers can be put back into service.   
      
    RH> I know the feeling. (G)   
      
    DD> I told Dennis that the clear-out was gong to be a regular thing. And   
    DD> if he stashed something  to eat it (or share it with the mutts) within   
    DD> two weeks or - into the bin with it. We'll see how that plays out.   
      
    RH> Containers labeled for contents and dated, I presume? I'm better about   
    RH> that for the freezer than the fridge.   
      
   The ice box stuff is an see-thru containers and I've not dated and of it.   
   The stuff that gets sucky-bagged and frozen gets dated and (usually) has   
   a name or description on the package.   
      
    DD>       Title: Dirty Dave's Meatballs   
    DD>  Categories: Five, Pork, Breads, Cheese   
    DD>       Yield: 2 1/2 pounds   
      
    DD>   In a large bowl, mix all ingredients except olive oil by   
    DD>   hand, using a light touch. Take a portion of meat in hand,   
    DD>   and roll between palms to form a ball that is firm packed   
    DD>   but not compressed. Repeat, making each meatball about 1   
    DD>   inch in diameter.   
      
    RH> I picked up scoops in several sizes before a kitchenware store went out   
    RH> of business. Small one is about 1" in diameter, largest about 2". Good   
    RH> for portioning out meat balls, cookie dough and other stuff, saving the   
    RH> wear & tear on the wrists. The scoops are ambidexterous, not like the   
    RH> old right hand only ice cream scoops, making it easier for me to use.   
      
   I've got round scoops from a melon baller to the old flippy-bail I scream   
   scooper (which hasn't been used for I scream in several years) and if I   
   need something larger I have my round soup ladle.   
      
    DD>   break apart. Continue cooking until browned all over.   
      
    RH> Baking works well too, 350 for 15-20 (depending on size) minutes. Less   
    RH> mess on the stove. I bake them, then put the sheet with them on into   
    RH> the freezer after they've cooled a bit. From there, once frozen, into a   
    RH> freezer bag so I can pull out the exact number I need, without making   
    RH> them up fresh every time. I'll usually make up about 3 pounds of meat   
    RH> in a session.   
      
    DD>  Remove meatballs to a plate as each batch is finished. Let   
    DD>  meatballs cool slightly; cover and refrigerate or freeze    
    DD>  until needed.   
      
    DD>   Yields: About 60 one-inch meatballs or 30 two-inch (for   
    DD>   :       use in spaghetti & meatballs.   
      
    DD>   You can use any Parmesan cheese you like. The stuff from   
    DD>   the pre-grated cans works here. You can also use   
    DD>   mixtures of Parmesan with other cheeses. I use a store   
    DD>   brand Parmesan, Romano and Asiago blend to good effect.   
      
    RH> I don't buy the red and green cans ny more; after using fresh grated,   
    RH> the cheese in them tastes more like sawdust.   
      
   I do both. Depends on the use. I do keep a wedge of Parmesan has the    
   little crank grater handy. Like many I had grown up with the shaker   
   cans and didn't know any better until I made this recipe - what an    
   eye-opener.  Bv)=   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Dave's Fish Parmesan   
    Categories: Seafood, Cheese, Sauces, Mushrooms   
         Yield: 8 Servings   
       
         2 lb Fish filets or steaks   
        26 oz Jar Onofrio's Basilico sauce   
              - or Marinara sauce *   
              Salt & fresh black pepper   
         1 lb Mozzarella or Provolone;   
              - sliced or shredded   
         1 lb Crimini/Swiss Brown button   
              - mushrooms, cleaned, sliced   
              - reserving 8 buttons   
              Fresh grated or shaved   
              - Parmesan cheese   
         8 tb Butter; melted   
       
     Set oven @ 425ºF/220ºC.   
        
     Spread a thin layer of sauce over bottom of baking dish   
     place a layer of firm whitefish filets on the sauce. Salt   
     and pepper the fish. Sprinkle some sliced mushrooms over   
     fish and place cheese in a layer over the mushrooms.   
     Spread a layer of sauce over the cheese and repeat the   
     fish, mushroom, cheese layers until the baking dish is   
     near full or you run out of fish.   
        
     Top the last layer with cheese, the remaining sauce in   
     the jar and the 8 reserved mushroom buttons. Grate or   
     shave Parmesan over until you are ashamed of yourself or   
     until you run out of cheese.   
        
     Drizzle the melted butter over the cheese and bake until   
     fish is done - 15 to 20 minutes   
        
     * Available from www.onofrios.com. Or you may use Rao's,   
     Filippo Berio, Classico, etc.   
        
     I like the addition of the basil in the Basilico sauce. If   
     you don't care for basil with your fish use the straight   
     marinara. - UDD   
        
     Adapted from a NYT Cookbook recipe and served many times   
     from Dirty Dave's Kitchen.   
        
     MM Format by Dave Drum - 10 June 1997   
       
   MMMMM   
      
   ... I've been ignoring chain mail for years; haven't been killed even once   
   --- MultiMail/Win v0.52   
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