Ben Collver wrote to Dave Drum <=-

Rabbit holes are bottomless. Right, Alice? .... Alice?

I defrosted my upright freezer yesterday and discovered several bags
of bargain-priced shrimp. This is getting converted from archives to kitchen tomorrow:

Title: Popcorn Shrimp Tacos w/Cabbage Slaw

Nice! I love it when my freezer yields a forgotten surprise. I still have a fair amount of home-grown fruit in my freezer. I'm thinking of making a "plum slump" one of these days. Basically a stovetop plum cobbler.

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

Title: White Rabbit Salad
Categories: Salads
Yield: 6 Servings

Check today's "Daily Five" As the day is April 1 there are 5 "fol"
recipes. You should be able to get the "gist" of making a "fool" and
adapt the concept to your home plucked fruit(s).

The freezer that holds/held the mysteries is moving to the garage
where my housemate will use it to stash his frozen pizzas, orange
juice concentrate, etc. I scored a slightly larger, self defrosting
upright freezer at Best Buy after researching the originms of their
"Insignia" house brand model. Underneath the private label it's a
Frigidare. Bv)=

Speaking of pizza ... and fruits ..........

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

Title: Chocolate Chip & Dried Fruit Pizza
Categories: Cookies, Fruits, Chocolate, Citrus
Yield: 3 Dozen

20 oz Pkg refrigerated chocolate
- chip cookie dough
1 c Diced dried fruit bits
1/4 c Coconut
1/2 c Orange juice
1 ts Orange marmalade
2 oz Vanilla-flavored candy
- coating; chopped
1 ts Oil

Heat oven to 350§F/175§C. Press cookie dough in bottom of
ungreased 12" pizza pan or 13"x 9" pan. Bake for 15 to 25
minutes or until light golden brown. Cool completely.

Meanwhile, in small saucepan over medium heat, combine
dried fruit bits, coconut and orange juice. Cook over
medium heat until juice is absorbed, about 10 minutes,
stirring occasionally.

Remove from heat; stir in marmalade. Refrigerate 25 mins
to cool completely. Spoon cold fruit mixture evenly over
baked crust.

In small saucepan over low heat, melt candy coating with
oil, stirring constantly. Drizzle evenly over fruit mix.

Cut into squares to serve.

Makes 30 to 36 servings.

Recipe by: Pillsbury Classic Cookbooks Appetizers & Snacks

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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... "Lawyers spend a great deal of time shovelling smoke" - Oliver Wendell
olme
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Re: Re: Free Again
By: Dave Drum to Ben Collver on Tue Apr 01 2025 05:33:23

recipes. You should be able to get the "gist" of making a "fool" and
adapt the concept to your home plucked fruit(s).

Thanks for that suggestion. I'll follow your folly and report back.

I scored a slightly larger, self defrosting
upright freezer at Best Buy after researching the originms of their "Insignia" house brand model. Underneath the private label it's a Frigidare. Bv)=

Congratulations on your UPgrade.

I know you dislike Cool Wimp but this recipe title seemed appropriate
for today.

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

Title: Idiot's Delight
Categories: Desserts, Mom
Yield: 1 Batch

MMMMM--------------------------FILLING-------------------------------
2 pk Butter-pecan instant
- pudding/pie filling
Milk; as needed
1 lg Tub Cool Whip
8 oz Cream cheese
2 tb Sour cream (optional)
1 c Confectioner's sugar

MMMMM---------------------------CRUST--------------------------------
2 c Flour
3/4 c Pecans; finely ground
9 tb Butter

MMMMM--------------------------TOPPING-------------------------------
2/3 c Pecans; coarsely broken
1 tb Butter
6 ts Light brown sugar

Crust:

Stir pecans for crust into flour and cut in butter. Use spatula to
press mixture flat into long pan (9x12"). Bake at 325oF until brown,
about 25 minutes. You will smell the nuts cooking.

Topping:

Brown pecans for topping in 1 tb butter and the light brown sugar
until resembles praline; let cool.

Soften cream cheese; add 2 tb sour cream (optional). Mix up pudding
according to directions, including milk. Blend cream cheese mixture
thoroughly with confectioner's sugar; add 1 cup Cool Whip from
container.

Spread cream cheese mixture onto cooled crust; top with pudding, then
the rest of the cool whip. Pour cooled pecan topping on top and chill.

Notes:

* Mom makes a version similar to black-bottom pie; see that recipe.

* Make half a batch!

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Ben Collver wrote to Dave Drum <=-

recipes. You should be able to get the "gist" of making a "fool" and
adapt the concept to your home plucked fruit(s).

Thanks for that suggestion. I'll follow your folly and report back.

I scored a slightly larger, self defrosting
upright freezer at Best Buy after researching the originms of their "Insignia" house brand model. Underneath the private label it's a Frigidare. Bv)=

Congratulations on your UPgrade.

I dunno id it's an upgrade so much as less of a P.I.T.A. to defrost.

I know you dislike Cool Wimp but this recipe title seemed appropriate
for today.

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

Title: Idiot's Delight
Categories: Desserts, Mom
Yield: 1 Batch

MMMMM--------------------------FILLING-------------------------------
2 pk Butter-pecan instant
- pudding/pie filling
Milk; as needed
1 lg Tub Cool Whip
8 oz Cream cheese
2 tb Sour cream (optional)
1 c Confectioner's sugar

You've picked up the mooky end of that stick. Cool Whip and I get along
just fine. It's Miracle Wimp I mislike. Bv)=

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

Title: Robot Cake
Categories: Cakes, Desserts
Yield: 16 Servings

18 1/4 oz Pkg (2-layer size) chocolate
- cake mix; Drunken Hines or
- Arrowhead Mills
8 oz Tub Cool Whip Whipped
- Topping; thawed, divided
1 ts Blue food coloring
12 lg Hard silver round candies
2 tb Small hard silver round
- candies
8 Mini OREO Bite Size Cookies

PREPARE cake batter and bake as directed on package for
13" x 9" pan, lining pan with foil sprayed with cooking
spray before adding batter. Cool cake in pan 15 min.;
invert onto wire rack. Cool completely; cut into pieces
and arrange on platter as shown in diagram, using
toothpicks to attach the robot's hands and feet to top of
cake. Discard cake trimmings or reserve for snacking.

DECORATE chocolate cake circle and square as shown in
photo. Carefully place on cake as shown in photo. Tint 2
cups COOL WHIP with food coloring; spread onto top and
sides of robot's body. Spread remaining COOL WHIP onto
robot as shown in photo. *

ADD remaining ingredients as shown in photo. Keep
refrigerated.

Tips:

Size-Wise: Sweets can be part of a special occasion but
remember to keep tabs on portions.

Note: Hard silver candies, called "dragees," can be found
at most bulk food stores. Remove and discard them from
cake, along with the toothpicks, before serving cake.

Frankenstein Cake: Tint 1 cup COOL WHIP with green food
coloring; spread onto hands, feet and head pieces. Tint
remaining COOL WHIP with blue food coloring; spread onto
body. Use brown decorating gel to add facial features and
hair. Add Mini OREO Cookies on the side of head and on the
shoulders for Frankenstein's electric bolts.

* http://tinyurl.com/Robot-Cake

From: http://www.kraftrecipes.com

Uncle Dirty Dave's Kitchen

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... Things are seldom what they seem; skim milk masquerades as cream
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Re: Re: Free Again
By: Dave Drum to Ben Collver on Wed Apr 02 2025 10:45:00

You've picked up the mooky end of that stick. Cool Whip and I get along
just fine. It's Miracle Wimp I mislike. Bv)=

Woops! Wish i could say it was just an April Fools joke, but this was
genuine folly on my part.

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

Title: Clown Faces
Categories: Eggs, Kids, Pancakes
Yield: 1 Clown face

1 lg Pancake
2 Eggs; poached or fried
3 sl Orange
1/2 Cherry tomato

Make the pancakes in advance and set them in oven to keep them warm.
Poach or fry the eggs.

To assemble the faces, place the pancakes on a plate, with eggs for
eyes, orange slices for ears and mouth, and a tomato half for the
nose.

Note:

For a lighter meal, omit the eggs and use apricot or peach halves for
eyes and half a fresh cherry for a nose. Or, omit pancakes, assemble
eggs directly on plate, and add a smile made from chopped, sauted
potatoes.

MMMMM
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Ben Collver wrote to Dave Drum <=-

You've picked up the mooky end of that stick. Cool Whip and I get
along just fine. It's Miracle Wimp I mislike. Bv)=

Woops! Wish i could say it was just an April Fools joke, but this
was genuine folly on my part.

We all screw the pooch once in a while. The pooch is used to it.

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

Title: Clown Faces
Categories: Eggs, Kids, Pancakes
Yield: 1 Clown face

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

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

Title: Sir Isaac's Folly Apple Chutney Pork Roast
Categories: Pork, Wine, Fruits, Herbs
Yield: 8 servings

2 (2 lb ea) pork tenderloins
1/2 c Apple cider
1/2 c Dry white wine
1 c Sir Isaac's Folly Apple
- Chutney *
4 lg Garlic cloves; minced
2 tb Fresh thyme leaves
2 ts (ea) sea salt & fresh ground
- black pepper
1/4 c Extra virgin olive oil

* separate recipe

Rinse pork and pat dry with paper towels. Place them in
a 9" x 13" glass baking dish. Stir the cider, wine,
chutney, garlic and thyme together. Pour over pork.
Cover with plastic wrap and allow to marinate for 1 hour
at room temperature, or up to 3 hours in the fridge.

Place a rack in the center of your oven, and @
375ºF/190ºC.

Remove pork from marinade (and set marinade aside.)
Sprinkle the pork with the salt and pepper. Heat the
olive oil in a large, heavy-bottomed skillet or Dutch
oven. Once the oil is almost smoking, sear the
tenderloins for about 6 minutes, turning so all sides
get slightly golden brown.

Place the tenderloins back in the baking pan with the
marinade. Transfer to oven, and baste occasionally for
20 to 30 minutes.

Transfer pork to a cutting board, cover with foil, and
allow the meat to rest for 5 minutes. Slice the pork and
serve with the pan juices and extra chutney. Garnish
with fresh thyme sprigs.

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

Uncle Dirty Dave's Archives

MMMMM
Pork Roast
Categories: Pork, Wine, Fruits, Herbs
Yield: 8 servings

2 (2 lb ea) pork tenderloins
1/2 c Apple cider
1/2 c Dry white wine
1 c Sir Isaac's Folly Apple
- Chutney
4 lg Garlic cloves; minced
2 tb Fresh thyme leaves
2 ts (ea) sea salt & fresh ground
- black pepper
1/4 c Extra virgin olive oil

Rinse pork and pat dry with paper towels. Place them in
a 9" x 13" glass baking dish. Stir the cider, wine,
chutney, garlic and thyme together. Pour over pork.
Cover with plastic wrap and allow to marinate for 1 hour
at room temperature, or up to 3 hours in the fridge.

Place a rack in the center of your oven, and @
375ºF/190ºC.

Remove pork from marinade (and set marinade aside.)
Sprinkle the pork with the salt and pepper. Heat the
olive oil in a large, heavy-bottomed skillet or Dutch
oven. Once the oil is almost smoking, sear the
tenderloins for about 6 minutes, turning so all sides
get slightly golden brown.

Place the tenderloins back in the baking pan with the
marinade. Transfer to oven, and baste occasionally for
20 to 30 minutes.

Transfer pork to a cutting board, cover with foil, and
allow the meat to rest for 5 minutes. Slice the pork and
serve with the pan juices and extra chutney. Garnish
with fresh thyme sprigs.

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

Uncle Dirty Dave's Archives

MMMMM


... I finally made the ends meet. And they ganged up on me!
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Re: Re: Free Again
By: Dave Drum to Ben Collver on Thu Apr 03 2025 05:15:00

Title: Sir Isaac's Folly Apple Chutney Pork Roast

Here's to usin' yer noodle!

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

Title: Noodles In Fairy Butter (Recipe For April Fools Day)
Categories: Pasta
Yield: 1 Batch

4 Egg yolks; hard-cooked
1/2 c Sugar
1/2 c Sweet butter; softened
1 ts Dried thyme *
1 ts Dried sweet basil *
2 tb Orange flower water
1 lb Noodles; cooked
1 Orange; sliced

* Whenever possible, I use fresh rather than dried herbs.

Beat the egg yolks, sugar, butter, thyme, basil, and orange water in a
small bowl until smooth. Mix enough of the butter with the hot
noodles to coat them with a golden-yellow color. Garnish with orange
slices.

Notes:

Since April Fool's Day is coming up I looked through a book I have
that lists various dishes for different festivals throughout the
year. It's called A Kitchen Witch's Cookbook.

Posted by: Janet Morrissey <janetm@magnus1.com>

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