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

Title: Hot Fudge Cake
Categories: Cakes, Chocolate, Desserts
Yield: 9 servings

1 c A-P flour
3/4 c Sugar
6 tb Baking cocoa; divided
2 ts Baking powder
1/4 ts Salt
1/2 c Milk
2 tb Oil
1 ts Vanilla extract
1 c Packed brown sugar
1 3/4 c Hot water
Ice cream or whipped cream;
- opt

Set oven @ 350ºF/175ºC.

In a large bowl, whisk flour, sugar, 2 tablespoons
cocoa, baking powder and salt. In another bowl, whisk
milk, oil and vanilla until blended. Add to flour
mixture; stir just until moistened.

Transfer to an ungreased 9" square baking pan. In a
small bowl, mix brown sugar and remaining cocoa;
sprinkle over batter. Pour hot water over all; do not
stir.

Bake 35-40 minutes. Serve warm. If desired, top with ice
cream.

Vera Reid, Laramie, Wyoming

Makes: 9 servings

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

Uncle Dirty Dave's Archives

MMMMM

... A true leader is not who is elected but who takes action to help others. --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Title: Hot Fudge Cake
Categories: Cakes, Chocolate, Desserts
Yield: 9 servings

This was always one of the family favorite desserts when I was growing
up. Mom would double the recipe, using a 13"x9" pan, making it last for
3 meals for a family of 7. I made it fairly often when our girls were at
home, haven't in years tho. Not too long ago Rachel texted me, asking
for the recipe so I took a picture of it, texted it back to her. (G)
I usually skipped the nuts; mom would put them in sometimes but more
often make it without and it tasted just as good.


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


... It works! Now, if only I could remember what I did.

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

Ruth Haffly wrote to Dave Drum <=-

Title: Hot Fudge Cake
Categories: Cakes, Chocolate, Desserts
Yield: 9 servings

This was always one of the family favorite desserts when I was growing
up. Mom would double the recipe, using a 13"x9" pan, making it last for
3 meals for a family of 7. I made it fairly often when our girls were
at home, haven't in years tho. Not too long ago Rachel texted me,
asking for the recipe so I took a picture of it, texted it back to her. (G) I usually skipped the nuts; mom would put them in sometimes but
more often make it without and it tasted just as good.

Struck a nerve, huh? My cake making these days is more likely to by a
mug cake made in the nuker. If I'm make a cake to take to a "do" off
site it will probably be this one ... which I've made many times and is
always a hit.

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

Title: Death By Chocolate Bundt Cake
Categories: Cakes, Desserts, Chocolate, Dairy
Yield: 12 Slices

15 1/2 oz Box Devils Food Cake mix
3 7/8 oz Box instant chocolate
- pudding mix
1/2 c Water
1/2 c Oil
4 lg Eggs
1 c Dairy sour cream
12 oz Bag Chocolate Chips
Chocolate syrup; garnish
Powdered sugar; garnish
Shortening & flour for pan

Combine cake mix, pudding mix, water, oil, eggs and sour
cream. Whisk until well combined and there are no dry
clumps. Add in your chocolate chips and mix until just
combined.

Grease your bundt pan well. A thin layer of shortening
or Pam and a dusting of A-P flour. Properly greasing
the pan is eritical to easily removing your cake from
the pan intact, as well as not burning the outer edge
of your cake, don't skip this step!

Pour the cake batter into greased bunt pan. Bake @
375oF/190oCfor 45-50 minutes. When cake is done, a
toothpick or fork will come out mostly clean.

Leave in pan until completely cooled. After plating
cake, drizzle with chocolate syrup and a dash of
powdered sugar to garnish!

UDD NOTE: If you wish garnish each slice with a nice
Maraschino cherry impaled with a cocktail skewer (a
plastic sword or fancy toothpick). Makes a nice looking
presentation even if your guests do not care for the
cherries.

Uncle Dirty Dave's Kitchen

MMMMM



... January 6, 2021. ANOTHER day that will live in infamy!
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Title: Hot Fudge Cake
Categories: Cakes, Chocolate, Desserts
Yield: 9 servings

This was always one of the family favorite desserts when I was growing
up. Mom would double the recipe, using a 13"x9" pan, making it last for
3 meals for a family of 7. I made it fairly often when our girls were
at home, haven't in years tho. Not too long ago Rachel texted me,

Struck a nerve, huh? My cake making these days is more likely to by a
mug cake made in the nuker. If I'm make a cake to take to a "do" off
site it will probably be this one ... which I've made many times and
is always a hit.

Just brought back some memories. I'm not doing too much cake baking
these days, usually just for a pot luck or something else on that line. Sometimes a hot milk cake in spring to go with fresh strawberries, but I
think I passed on doing that this past spring. I do the pumpkin roll in
October for Steve's birthday most years. Last year we'd just gotten back
from an extended trip so bought a pumpkin roll--it didn't taste as good
as the home made so I went back to doing one this year.


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


... Gone crazy, be back later. leave a message at the Beep!

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

Ruth Haffly wrote to Dave Drum <=-

Title: Hot Fudge Cake
Categories: Cakes, Chocolate, Desserts
Yield: 9 servings

This was always one of the family favorite desserts when I was growing
up. Mom would double the recipe, using a 13"x9" pan, making it last for
3 meals for a family of 7. I made it fairly often when our girls were
at home, haven't in years tho. Not too long ago Rachel texted me,

Struck a nerve, huh? My cake making these days is more likely to by a
mug cake made in the nuker. If I make a cake to take to a "do" off
site it will probably be this one ... which I've made many times and
is always a hit.

Just brought back some memories. I'm not doing too much cake baking
these days, usually just for a pot luck or something else on that line. Sometimes a hot milk cake in spring to go with fresh strawberries, but
I think I passed on doing that this past spring. I do the pumpkin roll
in October for Steve's birthday most years. Last year we'd just gotten back from an extended trip so bought a pumpkin roll--it didn't taste as good as the home made so I went back to doing one this year.

Just looked in my recipe base. Of 22K recipes I have 2 for pumpkin roll.
One of which is from Diabetes Connect and looks rather "monkey motion"
and this one (which has no pumpkin)

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

Title: Linus' Great Pumpkin Roll
Categories: Cakes, Desserts, Fruits
Yield: 2 servings

1/2 c White, spelt, or whole wheat
- pastry flour
1 ts Baking powder
1/8 ts Salt
100 g Water or other liquid (1/3
- cup + 1 TB + 1 tsp)
2 tb Sugar
2 tb Applesauce or oil
1/4 ts Pure vanilla extract

Combine all dry ingredients; then blend in wet
(including applesauce), but be sure not to overmix.

Spread onto a greased pan.

Cook for 3-4 minutes @ 420oF/215oC and remove only once
the edges are beginning to firm. (You might need to cook
it longer, depending on your oven.) Let cool ten minutes
for a few minutes, then spread on cream cheese frosting
and sprinkle extra cinnamon if you like.

Cut off all four edges so it forms a rectangle (if you
used the circle pan). Spread on jam, or whatever else
you wish.

Roll carefully, using a spoon or spatula to help ease
the roll over without tearing.

Return to oven and bake another 7-8 minutes.

Once a nice golden color has risen in the dough and it's
somewhat springy, it's finished. Remove and slice into
small pinwheel rounds.

And as always, it's always better eaten warm.

And with chocolate chips ??

Happy Halloween, everyone!

RECIPE FROM: https://collegiateculinaire.wordpress.com

Uncle Dirty Dave's Archives

MMMMM

... Age 60 might be the new 40, but 9:00 pm is the new midnight.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Struck a nerve, huh? My cake making these days is more likely to by a
mug cake made in the nuker. If I make a cake to take to a "do" off
site it will probably be this one ... which I've made many times and
is always a hit.

Just brought back some memories. I'm not doing too much cake baking
these days, usually just for a pot luck or something else on that line. Sometimes a hot milk cake in spring to go with fresh strawberries, but
I think I passed on doing that this past spring. I do the pumpkin roll
in October for Steve's birthday most years. Last year we'd just gotten back from an extended trip so bought a pumpkin roll--it didn't taste as good as the home made so I went back to doing one this year.

Just looked in my recipe base. Of 22K recipes I have 2 for pumpkin
roll. One of which is from Diabetes Connect and looks rather "monkey motion"
and this one (which has no pumpkin)

Title: Linus' Great Pumpkin Roll
Categories: Cakes, Desserts, Fruits
Yield: 2 servings

The one I have calls for 2/3 c pumpkin. Got it from my MIL when we came
back from Germany in 1992. It's baked as a regular cake in a 10x15
rimmed sheet pan, then rolled as soon as it comes out of the oven. When
it is cooled, it is unrolled, filled with a cream cheese mix and
re-rolled, put in the fridge until serving time. I'll dig out the recipe
and post it; you will probably add it to your collection. (G)


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


... Mind... Mind... Let's see, I had one of those around here someplace.

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

Ruth Haffly wrote to Dave Drum <=-

back from an extended trip so bought a pumpkin roll--it didn't taste as good as the home made so I went back to doing one this year.

Just looked in my recipe base. Of 22K recipes I have 2 for pumpkin
roll. One of which is from Diabetes Connect and looks rather "monkey motion" and this one (which has no pumpkin)

Title: Linus' Great Pumpkin Roll
Categories: Cakes, Desserts, Fruits
Yield: 2 servings

The one I have calls for 2/3 c pumpkin. Got it from my MIL when we came back from Germany in 1992. It's baked as a regular cake in a 10x15
rimmed sheet pan, then rolled as soon as it comes out of the oven. When
it is cooled, it is unrolled, filled with a cream cheese mix and re-rolled, put in the fridge until serving time. I'll dig out the
recipe and post it; you will probably add it to your collection. (G)

Well, sure. Recipes are like taglines. S/he who dies with the mosr is
still dead.

Here's a "Linus" recipe that *does have pumpkin.

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

Title: Linus' Great Pumpkin Cookies
Categories: Cookis, Sbacks, Squash, Fruits, Nuts
Yield: 72 servings

1 1/2 c Brown sugar; packed
1/2 c Shortening
2 lg Eggs
20 oz Can pumpkin pie filling
2 3/4 c Flour; sifted
1 tb Baking powder
1 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Ginger
1 c Raisins
1 c Pecans or walnuts; chopped

Set oven @ 400oF/205oC.

Mix sugar, shortening, eggs and pumpkin thoroughly in a
large bowl. Sift dry ingredients and add to pumpkin
mixture. Blend well. Add raisins and pecans or walnuts.
Drop batter by teaspoonful on ungreased baking sheets.
Bake 12 to 15 minutes or until lightly browned. Remove
from oven, and lift off with a spatula.

Makes about 6 dozen. A delicious snack when you're
waiting for the "Great Pumpkin" to arrive.

RECIPE FROM: http://snoopyandthegang.weebly.com

Uncle Dirty Dave's Archives

MMMMM

... Talent develops in tranquility, character in the full current of human life --- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Just looked in my recipe base. Of 22K recipes I have 2 for pumpkin
roll. One of which is from Diabetes Connect and looks rather "monkey motion" and this one (which has no pumpkin)

Here is my pumpkin roll recipe:

PUMPKIN ROLL

3 eggs
2/3 c pumpkin
1 csugar
1 tsp baking soda
1/2 tsp cinnamon
3/4 c flour

Mix together and pour into a greased and wax (parchment) paper lined
10x15 pan. Sprinkle with chopped walnuts. (I put them in the filling,
less chance of breaking the cake.) Bake at 375 for 10-15 minutes (until
tests done). Turn out onto a towel (NOT terry cloth) sprinkled with
granulated sugar, peel off wax paper and roll with towel. Let cool on
wire rack. (I turn it onto a wire rack, slide it from there onto the
towel, peel off the paper and roll--easier than trying to turn a hot pan
over onto a towel.)

FILLING

2 tbsp soft butter
8 oz soft cream cheese
3/4 tsp vanilla
1 c powdered sugar
(I add some cinnamon to the filling also.)

Mix together, spread on cool, unrolled cake (I add the nuts to the
spread filling). Re-roll, sprinkle with a bit more powdered sugar.
Serves 8-10.


My varients are in (). I use whole wheat pastry flour and raw sugar for
the cake. Mom gave me this recipe in 1992; we've made it at least once a
year since then. Canned or fresh pumpkin may be used but be sure to
drain the fresh pumpkin well. If I use frozen pumpkin, I turn the thawed pumpkin into a paper towel lined strainer so as much water as possible
drains off.

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


... It's as easy as 3.1415926535897932384626433832795028841!

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

Ruth Haffly wrote to Dave Drum <=-

Just looked in my recipe base. Of 22K recipes I have 2 for pumpkin
roll. One of which is from Diabetes Connect and looks rather "monkey motion" and this one (which has no pumpkin)

Here is my pumpkin roll recipe:

PUMPKIN ROLL

3 eggs
2/3 c pumpkin
1 csugar
1 tsp baking soda
1/2 tsp cinnamon
3/4 c flour

I see the semi trucks loaded with pie pumpkins (different from Jack-O-
Lantern pumpkins) rolling noth toward Morton, IL and the Libby processing
and canning plant in late summer/early fall. Libby's is the #1 pumpkin peocessor in USA.

And I've Meal Mastered your recipe for inclusion in the archives.
Here it is:

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

Title: Ruth's Pumpkin Roll
Categories: Desserts, Squash, Cheese, Nuts
Yield: 9 servings

3 lg Eggs
2/3 c Pumpkin puree; fresh or
- canned
1 c Sugar
1 ts Baking soda
1/2 ts Cinnamon
3/4 c Flour

MMMMM-------------------------FILLING-------------------------------
2 tb Soft butter
8 oz Softebed cream cheese
3/4 ts Vanilla
1 c Powdered sugar
Cinnamon; to taste

Mix together and pour into a greased and parchment paper
lined 10" X 15". Sprinkle with chopped walnuts. (I put
them in the filling, less chance of breaking the cake.)

Bake @ 375ºF/190ºC for 10-15 minutes (until tests done).
Turn out onto a towel (NOT terry cloth) sprinkled with
granulated sugar, peel off paper and roll with towel.
Let cool on wire rack. (I turn it onto a wire rack,
slide it from there onto the towel, peel off the paper
and roll--easier than trying to turn a hot pan over onto
a towel.)

Mix together, spread on cool, unrolled cake (I add the
nuts to the spread filling). Re-roll, sprinkle with a
bit more powdered sugar.

RUTH'S NOTES: My varients are in (). I use whole wheat
pastry flour and raw sugar for the cake. Mom gave me
this recipe in 1992; we've made it at least once a year
since then. Canned or fresh pumpkin may be used but be
sure to drain the fresh pumpkin well. If I use frozen
pumpkin, I turn the thawed pumpkin into a paper towel
lined strainer so as much water as possible drains off.

Serves 8-10.

RECIPE FROM: Ruth Haffly on National Cooking Echo

Uncle Dirty Dave's Archives

MMMMM

... Illiteratets of the wlord. Untie!
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Just looked in my recipe base. Of 22K recipes I have 2 for pumpkin

Here is my pumpkin roll recipe:

PUMPKIN ROLL

I see the semi trucks loaded with pie pumpkins (different from Jack-O- Lantern pumpkins) rolling noth toward Morton, IL and the Libby
processing and canning plant in late summer/early fall. Libby's is the
#1 pumpkin
peocessor in USA.

Several times in October we saw big trucks unloading pumpkins at the
produce stand just up the road from us. Wouldn't have believed that
place sold as many pumpkins as they apparantly do had I not seen the
number of deliveries (and probably some that I didn't see). I've still
got pumpkin in the freezer so didn't buy a fresh one this year.

And I've Meal Mastered your recipe for inclusion in the archives.
Here it is:

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

Title: Ruth's Pumpkin Roll
Categories: Desserts, Squash, Cheese, Nuts
Yield: 9 servings

Preserved for posterity for anybody who wants to grab it. (G) My copy is
on a file card. (G)

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


... It's as easy as 3.1415926535897932384626433832795028841!

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

Ruth Haffly wrote to Dave Drum <=-

Just looked in my recipe base. Of 22K recipes I have 2 for pumpkin

Here is my pumpkin roll recipe:

PUMPKIN ROLL

I see the semi trucks loaded with pie pumpkins (different from Jack-O- Lantern pumpkins) rolling noth toward Morton, IL and the Libby
processing and canning plant in late summer/early fall. Libby's is the
#1 pumpkin
peocessor in USA.

Several times in October we saw big trucks unloading pumpkins at the produce stand just up the road from us. Wouldn't have believed that
place sold as many pumpkins as they apparantly do had I not seen the number of deliveries (and probably some that I didn't see). I've still
got pumpkin in the freezer so didn't buy a fresh one this year.

Were they the bright orange (Halloween) pumpkins? Or the dull, dusty
light orange (almost like yellow squash) "funny" shaped pumpkins? The
latter are what Libby processes and cans at their Morton, IL. plant.

And I've Meal Mastered your recipe for inclusion in the archives.
Here it is:

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

Title: Ruth's Pumpkin Roll
Categories: Desserts, Squash, Cheese, Nuts
Yield: 9 servings

Preserved for posterity for anybody who wants to grab it. (G) My copy
is on a file card. (G)

Here's one I do as an alternative to bell peppers - using a close cousin
of the pumpkin.

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

Title: Savoury Stuffed Squash
Categories: Squash, Beef, Rice, Vegetables
Yield: 4 Servings

4 sm Sweet Dumpling Squash; about
- 8 oz each, seeded **
Jarred marinara sauce

MMMMM--------------------------STUFFING-------------------------------
1 lb Ground beef
1/2 c Chopped yellow onion
16 oz Can diced tomatoes; w/juice
6 oz Long-grain or Basmati rice *
1/2 c Water
1 ts Salt
Pepper
1 ts Worcestershire sauce
2 tb Dried parsley
1 1/2 ts Dried basil

* Or orzo pasta

** Small, mildly sweet-tasting squash resembles a mini-
pumpkin with its top pushed in. It has cream-colored skin
with green specks. Weighing only about 7 ounces, it has
sweet and tender orange flesh and is a great size for
stuffing and baking as individual servings.

Set oven @ 350oF/175oC.

Cut tops from little squash; discard seeds. Chop the tops
to add to the ground beef and onions, set aside. Cook the
sweet dumpling squash, uncovered, in boiling water for 5
minutes, then invert them on a rack in the sink to drain
well.

In a skillet, cook ground beef, onion and the chopped
squash until meat is browned and vegetables are tender.
Drain off excess fat. Add undrained tomatoes, uncooked
rice, water, salt, Worcestershire sauce, pepper, parsley,
and basil.

Bring to a boil; reduce heat. Cover and simmer 15 mins
or until rice is tender. Stuff peppers with meat mixture.
Cover tops with jarred sauce and bake uncovered for 30
to 35 minutes or until squash is tender.

From: The Fertile mind of Uncle Dirty Dave

Uncle Dirty Dave's Kitchen

MMMMM

... January 20, 2021 - The end of an error!
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Several times in October we saw big trucks unloading pumpkins at the produce stand just up the road from us. Wouldn't have believed that
place sold as many pumpkins as they apparantly do had I not seen the number of deliveries (and probably some that I didn't see). I've still
got pumpkin in the freezer so didn't buy a fresh one this year.

Were they the bright orange (Halloween) pumpkins? Or the dull, dusty
light orange (almost like yellow squash) "funny" shaped pumpkins? The latter are what Libby processes and cans at their Morton, IL. plant.

Without question, these were jack o lantern pumpkins. I've cooked many
of them down over the years; we used to let our girls draw a face on the pumpkin with a marker instead of carving it. Then I would cook it down
after Halloween and we'd enjoy the pumpkin in various forms thruout the
winter and spring.

And I've Meal Mastered your recipe for inclusion in the archives.
Here it is:

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

Title: Ruth's Pumpkin Roll
Categories: Desserts, Squash, Cheese, Nuts
Yield: 9 servings

Preserved for posterity for anybody who wants to grab it. (G) My copy
is on a file card. (G)

Here's one I do as an alternative to bell peppers - using a close
cousin of the pumpkin.

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

Title: Savoury Stuffed Squash
Categories: Squash, Beef, Rice, Vegetables
Yield: 4 Servings

4 sm Sweet Dumpling Squash; about
- 8 oz each, seeded **
Jarred marinara sauce

MMMMM--------------------------STUFFING-------------------------------
1 lb Ground beef
1/2 c Chopped yellow onion
16 oz Can diced tomatoes; w/juice
6 oz Long-grain or Basmati rice *
1/2 c Water
1 ts Salt
Pepper
1 ts Worcestershire sauce
2 tb Dried parsley
1 1/2 ts Dried basil

* Or orzo pasta

It does look good. I'm doing some Moroccan chicken tomorrow for supper,
will double the recipe and put some in the freezer.







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


... Get shopping while the gettin' is good!!!

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

Ruth Haffly wrote to Dave Drum <=-

Several times in October we saw big trucks unloading pumpkins at the produce stand just up the road from us. Wouldn't have believed that
place sold as many pumpkins as they apparantly do had I not seen the number of deliveries (and probably some that I didn't see). I've still
got pumpkin in the freezer so didn't buy a fresh one this year.

Were they the bright orange (Halloween) pumpkins? Or the dull, dusty
light orange (almost like yellow squash) "funny" shaped pumpkins? The latter are what Libby processes and cans at their Morton, IL. plant.

Without question, these were jack o lantern pumpkins. I've cooked many
of them down over the years; we used to let our girls draw a face on
the pumpkin with a marker instead of carving it. Then I would cook it
down after Halloween and we'd enjoy the pumpkin in various forms
thruout the winter and spring.

The bright orange Halloween pumpkins certainly are more attractive than
the pie pumpkins.

And I've Meal Mastered your recipe for inclusion in the archives.
Here it is:

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

Title: Ruth's Pumpkin Roll
Categories: Desserts, Squash, Cheese, Nuts
Yield: 9 servings

Preserved for posterity for anybody who wants to grab it. (G) My copy
is on a file card. (G)

Here's one I do as an alternative to bell peppers - using a close
cousin of the pumpkin.

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

Title: Savoury Stuffed Squash
Categories: Squash, Beef, Rice, Vegetables
Yield: 4 Servings

It does look good. I'm doing some Moroccan chicken tomorrow for supper, will double the recipe and put some in the freezer.

I've several "Moroccan" recipes for buzzard. Mostly involving a tsagine.

This recipe seems mis-titled as there is no tagine actually involved.
But, it does look good - as with most of Ms. DiGregorio's output.

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

Title: Slow Cooker Chicken Tagine w/Butternut Squash
Categories: Poultry, Squash, Fruits, Chilies, Vegetables
Yield: 5 servings

2 1/2 lb Butternut squash; peeled,
- halved lengthwise, seeded,
- in 3" X 1" wedges
8 Pitted dates; halved
Salt 5 black pepper
1 (1") cinnamon stick
2 ts Sweet paprika
1 1/2 ts Turmeric
1 ts Ground cumin
1/2 ts Hot smoked paprika
1/2 ts Ground ginger
1/4 ts Ground cloves
1/4 ts Cayenne pepper
2 tb Canola oil
4 lb Bone-in, skin-on chicken
- thighs
1 lg Red onion; fine chopped
1/4 c Minced ginger
6 lg Garlic cloves; chopped
1/4 c Lemon juice; more to taste
1 sm Bunch flat-leaf parsley;
- leaves only, chopped
4 Scallions; thin sliced
Cooked couscous or pita; for
- serving (opt)
Plain yogurt; for topping
- (opt)
Toasted almonds; for topping
- (opt)

Put the squash and dates into a 6 to 8 quart slow
cooker. Season generously with salt and pepper. In a
small bowl, combine the cinnamon stick, sweet paprika,
turmeric, cumin, hot smoked paprika, ground ginger,
cloves and cayenne and set aside.

Warm the oil in a large skillet over medium-high heat.
Pat the chicken dry and season it generously with salt.
Working in two batches, put the chicken in the skillet
skin side down and cook without moving it until the skin
is deeply golden, crisp, and releases fairly easily from
the bottom of the pan, about 5 to 8 minutes per batch.
(You need to brown only the skin side.) Transfer the
chicken to the slow cooker, nestling the thighs skin
side up and in one crowded layer on top of the squash.

Decrease the stovetop heat to medium. If there is a lot
of rendered fat in the pan, pour off all but a thin
layer to cover the entire bottom of the skillet. Add the
onion, season with salt, and cook, stirring to scrape up
the browned bits on the bottom of the pan, until the
onion is softened, about 5 minutes. Add the ginger and
garlic, and cook, stirring, until fragrant, about 1
minute. Add the reserved spices and stir well for about
30 seconds, until the mixture is a uniform brick red.
Add the lemon juice, stir well to incorporate the
browned bits, then scrape the mixture over the top of
the chicken, making sure to include any spice-stained
oil that remains.

Cook on low until the squash and chicken are very tender
and the flavors are mellow, at least 4 hours and up to 6
hours. If it’s more convenient, you can let the slow
cooker switch to warm after 6 hours. The dish will hold
on warm for another 2 hours before the chicken starts to
dry out. Remove and discard the cinnamon stick. Add
lemon juice and salt to taste and fold in the chopped
parsley and scallions. Serve with couscous or pita,
topped with yogurt and toasted almonds, if desired.

By: Sarah DiGregorio

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

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Hi Dave,

Without question, these were jack o lantern pumpkins. I've cooked many
of them down over the years; we used to let our girls draw a face on
the pumpkin with a marker instead of carving it. Then I would cook it
down after Halloween and we'd enjoy the pumpkin in various forms
thruout the winter and spring.

The bright orange Halloween pumpkins certainly are more attractive
than the pie pumpkins.

Yes, especially paired with a couple of pots of crysanthemums on porch
steps. (G)

Here's one I do as an alternative to bell peppers - using a close
cousin of the pumpkin.

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

Title: Savoury Stuffed Squash
Categories: Squash, Beef, Rice, Vegetables
Yield: 4 Servings

It does look good. I'm doing some Moroccan chicken tomorrow for supper, will double the recipe and put some in the freezer.

I've several "Moroccan" recipes for buzzard. Mostly involving a
tsagine.

I made a double batch, too much for our tagine. Had supper, put 3 boxes
(just shy of a quart,each) in the freezer and a bit left over for a
quick supper tonight. Freezer ones will taste good on a cold, winter
night.

This recipe seems mis-titled as there is no tagine actually involved.
But, it does look good - as with most of Ms. DiGregorio's output.

Probably could be done in a tagine.

Title: Slow Cooker Chicken Tagine w/Butternut Squash
Categories: Poultry, Squash, Fruits, Chilies, Vegetables
Yield: 5 servings

This does look good, slow cooker is a good sub for a tagine, given the
amount of ingredients. Maybe add some kalamata olives too?


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


... It works! Now, if only I could remember what I did.

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

Ruth Haffly wrote to Dave Drum <=-

Without question, these were jack o lantern pumpkins. I've cooked many
of them down over the years; we used to let our girls draw a face on
the pumpkin with a marker instead of carving it. Then I would cook it
down after Halloween and we'd enjoy the pumpkin in various forms
thruout the winter and spring.

The bright orange Halloween pumpkins certainly are more attractive
than the pie pumpkins.

Yes, especially paired with a couple of pots of crysanthemums on porch steps. (G)

Only two things wrong with that. I'm not a fan of mums. And my house is
on a slab - so, no steps. Bv)=

Here's one I do as an alternative to bell peppers - using a close
cousin of the pumpkin.

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

Title: Savoury Stuffed Squash
Categories: Squash, Beef, Rice, Vegetables
Yield: 4 Servings

It does look good. I'm doing some Moroccan chicken tomorrow for supper, will double the recipe and put some in the freezer.

I've several "Moroccan" recipes for buzzard. Mostly involving a
tsagine.

I made a double batch, too much for our tagine. Had supper, put 3 boxes (just shy of a quart,each) in the freezer and a bit left over for a
quick supper tonight. Freezer ones will taste good on a cold, winter night.

This recipe seems mis-titled as there is no tagine actually involved.
But, it does look good - as with most of Ms. DiGregorio's output.

Probably could be done in a tagine.

Title: Slow Cooker Chicken Tagine w/Butternut Squash
Categories: Poultry, Squash, Fruits, Chilies, Vegetables
Yield: 5 servings

This does look good, slow cooker is a good sub for a tagine, given the amount of ingredients. Maybe add some kalamata olives too?

Don't see why not. Ripe olives are usually always good.

Here's one with both olives and my favourite addition to many recipes
(garlic) and it works well if youleave the wine out, too.

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

Title: Slow Cooker Chicken w/20 Cloves Of Garlic
Categories: Poultry, Vegetables, Wine, Herbs, Chilies
Yield: 4 Servings

28 oz (2 cans) cannellini beans;
- drained
20 cl Garlic; smashed, (about 2
- heads)
1/8 c White wine (opt - UDD)
2 tb Olive oil
1 tb White wine vinegar
2 Fresh thyme sprigs
+=OR=+
1/2 ts Dried thyme
1/2 ts Red-pepper flakes
Salt & black pepper
2 lb Bone-in, skin-on chicken
- thighs
1/2 Lemon; juiced
2 Scallions; trimmed, white/lt
- green parts thin sliced
1/2 c Chopped fresh flat-leaf
- parsley
Sliced ripe olives; garnish

Combine the beans, garlic, wine, oil, vinegar, thyme
and red-pepper flakes in a 6 to 8 quart slow cooker.
Season lightly with salt and generously with pepper.
Season the chicken thighs all over with salt & pepper,
then nestle them in an even layer on top of the beans,
skin-side up. Cover and cook on high for 3 hours or
low for 6 hours.

Line a sheet pan with foil and heat a broiler. Using
tongs, remove the chicken thighs from the slow cooker,
place them on the foil, skin-side up, and broil for 2 to
4 minutes, rotating once, until the chicken skin is
golden and caramelized in spots.

Stir the lemon juice, scallions and parsley into the
beans. Serve the beans in bowls, and top with the
chicken.

By Sarah DiGregorio

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

MMMMM

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