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     Re: Uncle Dirty Dave   
     By: Ruth Haffly to Ben Collver on Sun Jan 25 2026 04:42 pm   
      
   Hi Ruth,   
      
   Thanks for the reminiscing about your folks' careers.  I like the part where   
   when told your mother was told she couldn't, she did it anyway.   
      
   I befriended the guy in charge of in-house printing where i worked.  He had   
   old-fashioned equipment in the basement.  He used to run the local paper,   
   and told stories about battling with aging equipment there too.  He was   
   quite a character.   
      
   I forget which branch of the military he was in, but he went to Germany in   
   WWII.  He told me they had set up schools in Austria where they were   
   training people to step into German government positions after taking   
   possession of the USA.  He said they had it all planned out as though it   
   were a done deal.   
      
   One story he told me was organizing a fund raiser.  He advertised it as a   
   topless car wash, but left out that it would be done by the Boy Scouts.   
   There was a big turnout, including many of the local preachers who showed   
   up to protest.   
      
   RH> Basically, yes. I pulled out the baby crock pot, put the meat, a cut up   
   RH> onion, a can of tomatoes, and a couple of small cans worth (subdivided   
   RH> large can) of diced chili peppers in it, let it cook on low all day. For   
   RH> supper, I cooked some spiral pasta and we served the "chili" over that.   
   RH> Steve spiced him up a bit with chipotle powder but it was good as is for a   
   RH> cold day.   
      
   That sounds delicious to me.  It has been cold here too.  Yesterday i made   
   a crockpot of split pea soup.  It was edible but not as awesome as usual.   
   I blame the expired carton of broth.  It'll likely be better next time.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Generic German Sausage   
    Categories: German, Sausages   
         Yield: 1 Batch   
       
        50 lb Beef or venison; ground   
        50 lb Fresh pork;   
              - ground, not too lean   
     1 3/4 c  Salt; sack salt; not Iodized   
         3 oz Morton quick cure   
         3 oz Black pepper   
         2 oz Garlic powder;   
              - fresh garlic is best   
         3    Garlic heads;   
              - peeled, sliced, smashed   
       
     Mix all the ingredients together and add up to 2 qt cold water when   
     mixing.   
        
     Sausage is ready to put in casings.   
        
     Put garlic in a pint jar, pour boiling water over it to fill jar.   
     Strain the garlic out and use juice, as much as desired to taste.   
     Start the garlic a day before sausage.   
        
     Posted by: Ed P    
        
     Recipe FROM: ,   
                     
       
   MMMMM   
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