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     Re: Pie Crust   
     By: Ruth Haffly to Ben Collver on Thu Jan 08 2026 04:31 pm   
      
   Hi Ruth,   
      
   RH> Hopefully we'll see more people in here this year. Did Sean ever find out   
   RH> anything about Dave Drum?   
      
   I tried to encourage two people to post recipes here.  So far as i can tell   
   neither one of them "made it" here.   
      
   After you wrote, Sean posted about Dave Drum.  The newspaper announced that   
   he died on December 24th.   
      
   RH> My serger is a Baby Lock (brand).   
      
   I wondered how they sewed those.  I didn't know it required a special kind   
   of sewing machine.   
      
   RH> As for regular sewing machines, I had 6 but after Hurricane Helene hit   
   RH> western NC, I sent my Janome machine out there, with a box of sewing   
   RH> supplies. I currently own a Pfaff which is my main (work horse) machine, a   
   RH> Featherweight on the topmost layer. I'd love a treadle machine but we've   
   RH> no room for it in this house.   
      
   Wow, you're seriously into that stuff!  Cool that you sent a hand-me-down   
   for disaster relief.   
      
   I've seen a working treadle machine before.  I think in a museum i saw one   
   that was a combination treadle & electric powered machine, but it was   
   clearly from the early days of electricity with fabric insulated wire, etc.   
      
   RH> days later to get (the only one left) of a machine. While the sale was   
   RH> being rung up, the owner got a phone call---"Do you have any model XXX   
   RH> machines left?". "We're ringing up the sale of the last one now, sorry"   
   RH> was the reply. We've enjoyed it. (G)   
      
   Fun story.  :)  Talk about getting there just in the nick of time.   
      
   RH> shrimp gravy over biscuits does sound yummy, a varient on the southern   
   RH> favorite, shrimp and grits.   
      
   I was served shrimp and grits for the first time early last year, and it   
   was absolutely delicious.  It tasted like i probably wouldn't want to   
   know the nutrition facts.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Fred's Andouille Sausage   
    Categories: Cajun, Sausage   
         Yield: 6 Pounds   
       
     1 1/2    Yards large sausage casing;   
              - (2 to 3); wide   
         4 lb Lean fresh pork   
         2 lb Pork fat   
     3 1/3 tb Garlic; finely minced   
         2 tb Salt; not iodized   
         1 tb Black pepper; freshly ground   
         1 ts Cayenne   
         1 ts Chili powder   
       1/2 ts Mace   
       1/2 ts Allspice   
         1 tb Thyme; minced   
         1 tb Marjoram; minced   
         1 tb Paprika   
       1/4 ts Bay leaf; ground   
       1/4 ts Sage   
         5 ts Liquid hickory smoke   
       
     Andouille was a great favorite in nineteenth-century New Orleans. This   
     thick Cajun sausage is made with lean pork and pork fat and lots of   
     garlic. Sliced about 1/2" thick and grilled, it makes a delightful   
     appetizer. It is also used in a superb oyster and Andouille gumbo   
     popular in Laplace, a Cajun town about 30 miles from New Orleans that   
     calls itself the Andouille Capital of the World.   
        
     Cut the meat and fat into chunks about 1/2" across and pass once   
     through the coarse blade of the meat grinder. Combine the pork with   
     the remaining ingredients in a large bowl and mix well with a wooden   
     spoon.   
        
     Cut the casings into 26" lengths and stuff as follows: Tie a knot in   
     each piece of casing about 2" from one end. Fit the open end over the   
     tip of the sausage stuffer and slide it to about 1" from the wide   
     end. Push the rest of the casing onto the stuffer until the top   
     touches the knot.   
        
     Age at least overnight, then smoke for several hours using pecan,   
     hickory, or ash. Throw anything sweet, such as cane sugar or syrup,   
     raw sugar, molasses, sugar cane, or brown sugar on the wood before   
     lighting.   
        
     To cook, slice the Andouille 1/2" thick and grill in a hot skillet   
     with no water for about 12 minutes on each side, until brown and   
     crisp at the edges.   
        
     Recipe by Cajun Fred   
        
     Posted by: Lloyd Posted by: Ed P    
        
     Recipe FROM: ,   
                     
       
   MMMMM   
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