I got sloppy and didn't notice my "Corn On The Cob 4" post is a
recipe that calls for cutting the corn OFF the cob. My mistake.
Here's a replacement recipe. ;)

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

Title: Hot Chile-Basted Corn on the Cob
Categories: Vegetables, Chilies, Herbs
Yield: 4 Servings

6 tb Olive oil
2 tb Fresh cilantro; chopped
1 tb Tomato paste
2 tb Hot chile sauce
4 Corn on the cob;
- husks removed
Butter; to serve
Fresh cilantro leaves; to
- garnish

Whisk oil, cilantro, tomato paste, and chili sauce in a bowl.

Cut each corn cob into three sections and blanch in a pot
of boiling water for about 2 minutes. Drain, then place in
a shallow dish. Pour the marinade over the corn to coat
well. Cover and leave for 2 hours.

Grill the corn on a hot barbecue for 30 to 40 minutes,
regularly turning and brushing with the marinade. Serve
hot, topped with butter or more of the marinade. Garnish
with cilantro leaves.

Uncle Dirty Dave's Archives

MMMMM

Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ben Collver wrote to All <=-

I got sloppy and didn't notice my "Corn On The Cob 4" post is a
recipe that calls for cutting the corn OFF the cob. My mistake.
Here's a replacement recipe. ;)

Getting sloppy in a cooking echo somehow seems appropriate, especially with corn on the cob. <G>

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

Title: Roast Chicken in a Clay Baker
Categories: Main dish, Chicken, Clay pot, Seandennis
Yield: 4 Servings

1 4-5 lb. whole chicken
6 To 8 small potatoes, cut
In half
4 To 6 garlic cloves, peeled
And left whole
10 Or more baby carrots
1 Large onion cut into eighths
8 To 10 mushroom caps
2 To 3 sprigs fresh lemony
Thyme
2 To 3 sprigs fresh sage
2 To 3 sprigs fresh oregano
Salt and pepper

Prep time : 10 minutes Cook time
: 1 hour 30 minutes Total time: 1 hour 40 minutes

1. Completely submerge the top and bottom in water and soak for 30
minutes prior to cooking.

2. Wash and dry chicken. Allow to come to room temperature (or about
70 degrees) before placing in oven, about 1.5 hours.

3. Put veggies and herbs in baker and place chicken on top. Sprinkle
with salt & pepper.

4. Place baker in a cold oven and then turn temp. to 450 degrees. Bake
covered for 1.5 hours or until skin is browned and chicken is done.

5. Let stand for 15 minutes before carving.

Notes: Avoid drastic temperature changes with a clay baker. Always
presoak baker for 30 minutes and always allow to cool before
cleaning. Never use soap, only warm water and baking soda if
necessary.

Based on reader feedback, I have adjusted the cooking temperature to
450 degrees.

From: http://www.lemonythyme.com/roast-chicken-in-a-clay-pot/

MM'd by Sean Dennis (1:18/200@Fidonet) on 31 January 2017.

MMMMM

-- Sean

... If you put enough dressing on your salad, it will taste like food.

--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

I got sloppy and didn't notice my "Corn On The Cob 4" post is a
recipe that calls for cutting the corn OFF the cob. My mistake.
Here's a replacement recipe. ;)

Getting sloppy in a cooking echo somehow seems appropriate, especially with corn on the cob. <G>

So true! :-)

Here's a recipe for a different kind of sloppy corn om nom nomage:

---------- Recipe via Meal-Master (tm) v8.02

Title: Sloppy Joe Tamales
Categories: Vegetarian, Vegan, Tex-mex, Mexican
Yield: 9 Servings

1 Basic Masa Dough recipe
18 Corn husks or
- parchment papers

--------------------------FILLING--------------------------
1 lb Tempeh burgers;
- prepared, crumbled
1 1/2 c Tomato paste
2 ts Brown rice vinegar
3 ts Tamari
5 ts Canola or safflower oil
3 tb Dried onion flakes
2 ts Oregano
1 1/2 ts Basil

Filling:

Combine filling ingredients in a mixing bowl. Stir to combine.

Fill and cook tamales according to "Tamales: Basic Procedure".

Per serving (2 tamales): 452 cal, 12 g prot, 277 mg sod,
78 g carbs, 9 g fat, 0 mg chol

Recipe FROM: Vegetarian Gourmet, Summer 1993

Formatted by: Dianne Smith (Deeanne)

-----

Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Getting sloppy in a cooking echo somehow seems appropriate,
especially with corn on the cob. <G>

Yeah, it sure is good... especially when prepared on a grill... but
it sure is messy! :D

Mike

--- ScorpioBBS v0.33a (Linux/x86_64)
* Origin: Project Scorpio TEST (1:2320/106)

Ben Collver wrote to Sean Dennis <=-

Here's a recipe for a different kind of sloppy corn om nom nomage:

Title: Sloppy Joe Tamales

That looks quite delicious.

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

Title: 4th Street Chocolate Kit Kat Bars
Categories: Choco1
Yield: 24 Servings

CRUST
8 1/2 oz Milk chocolate chips
8 1/2 oz Peanut butter; creamy
5 oz Corn flakes; crushed lightly
MOUSSE
12 oz Butter
12 oz Confectioner's sugar
2 oz Cocoa powder
5 oz Semisweet chocolate
4 Pasteurized egg yolks
2 c Heavy cream
GANACHE
1 oz Sugar
2 c Heavy cream
20 oz Semisweet chocolate

CRUST: Line a 9 x 13" cake pan with parchment paper. Melt milk
chocolate in a double boiler. Stir peanut butter into melted
chocolate. Place crushed corn flakes in a bowl and stir
chocolate/peanut butter mixture over them, mixing well.

Spread mixture evenly into prepared pan and cool in refrigerator.

MOUSSE: Melt semisweet chocolate in a double boiler. Cream butter and
sugar in a mixer fitted with a paddle, beating until light and
fluffy. Add sifted cocoa powder and mix well. Scrape down bowl and
add chocolate. Continue mixing and add egg yolks, one at a time,
beating well after each addition. Fold in heavy cream that has been
beaten to firm peak. Mix well to incorporate, leaving no white
streaks in the chocolate.

Spread mousse over crust. Chill about 2 hours, until set. Cut into
desired size bars (1 x 4-1/2 " cuts will yield about 2 dozen bars)
with a sharp knife dipped in hot water. Place bars on a cooling rack
that has been placed over a clean baking sheet. If bars are soft,
place rack in freezer until ganache is ready. (Bars may be completed
at this time or coated with ganache)

GANACHE: Melt chocolate in double boiler. Mix sugar and heavy cream
in a small saucepan and bring mixture to a slow boil over low heat
(be careful not to scorch the cream). Pour cream over chocolate and
stir with a whisk to incorporate, making sure all the chocolate is
melted. Strain mixture to remove any pieces of unmelted chocolate.
Let cool for about 1 hour.

Pour ganache over firm bars to coat. Refrigerate for 1 hour to firm
ganache.

Recipe by: Jeffrey Smith (Chef Tag/Free Press 11/19/95)

Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

MMMMM

-- Sean


--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Mike Powell wrote to Sean Dennis <=-

Yeah, it sure is good... especially when prepared on a grill... but
it sure is messy! :D

Especially when I forget my dentures.

Had to clean this recipe up as the directions had oddly long spaces in
random places in the paragraph.

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

Title: Fourth of July Flag Cake
Categories: Cakes, Desserts, Fruits, Cake mix
Yield: 12 Servings

Liz Jones-VXRF36B
1 Cake mix; choco or yellow
2 pt Blueberries; fresh
3 pt Strawberries; fresh
Decorator frosting

Bake cake according to package directions in 9 x 13 inch pan. Cool.
Set on serving platter. Spread frosting evenly around sides of cake.
Cut strawberries in half lengthwise. Using a pastry bag, pipe (or
dollop and spread with a spatula) rows of frosting alternating with
rows of strawberries for the flag stripes. Make a background of
blueberries in the upper left-hand corner, then pipe or dollop stars
on top to create the star section of the cake. If making cake ahead,
arrange fruit several hours before serving. Makes 12 servings.

Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999

MMMMM

-- Sean

... A Smith and Wesson beats four aces.

--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Title: Fourth of July Flag Cake

Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999

My copy of this recipe says:

Recipe FROM: The Colorado Springs Gazette Telegraph, Jul 1, 1992

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

Title: Corn On The Cob Cupcakes
Categories: Cakes, Candy, Desserts
Yield: 24 servings

24 Vanilla cupcakes; baked in
- white paper liners
16 oz Can vanilla frosting
Yellow food color
3 1/2 c Sm jelly beans in assorted
- yellow, cream and white
- colors
4 Pieces yellow fruit chews
2 tb Each black and white
- decorating sugars
8 Sets corn holders

Tint vanilla frosting pale yellow with the food color.

Working with 3 cupcakes at a time, spread yellow
frosting on top of each. Arrange about 5 rows of jelly
beans, close together, on each cupcake. Place 3 cupcakes
side by side on a corn dish or a serving platter. Repeat
with remaining cupcakes, frosting, and jelly beans.

Cut fruit chews into eight 1" squares, and soften edges
slightly by hand so they look melted. Place 1 square on
top of each group of 3 cupcakes. Sprinkle with sugars.
Insert 1 corn holder, if using, in each end cupcake.

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

Uncle Dirty Dave's Archives

MMMMM

Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,

Ben Collver wrote to All <=-

I got sloppy and didn't notice my "Corn On The Cob 4" post is a
recipe that calls for cutting the corn OFF the cob. My mistake.
Here's a replacement recipe. ;)

Getting sloppy in a cooking echo somehow seems appropriate, especially with corn on the cob. <G>

It never seemed that sloppy to me. I had corn on the cob once on our
trip; it came as a side to our lobster dinner up in Maine. They subbed
out Stephen's corn with cole slaw. That was our first lobster meal--a
lot of work to get those things open! The next day we got lobster rolls
(hot, with melted butter on a hot dog type roll), much easier to handle
but the only side was a small bag of potato chips. The trip was nice,
about 4,700 miles, saw a lot of New England, but good to be back home.

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


... The first rule of intelligent tinkering: Save all the parts!

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

Ruth Haffly wrote to Sean Dennis <=-

It never seemed that sloppy to me. I had corn on the cob once on our
trip; it came as a side to our lobster dinner up in Maine. They subbed
out Stephen's corn with cole slaw. That was our first lobster meal--a
lot of work to get those things open! The next day we got lobster rolls (hot, with melted butter on a hot dog type roll), much easier to handle but the only side was a small bag of potato chips. The trip was nice, about 4,700 miles, saw a lot of New England, but good to be back home.

It can be if I don't have my teeth in! XD

Seriously though, it just depends on what kind of corn, how it's prepared, et cetera. I especially like to shuck it myself, cut the larger cobs into two, and eat it with salted butter. It's been years since I've had it like that.

Lobster is delicious but it's too much work for me now becuase of my nerve-damaged hands. Lobster rolls, however, go down quite smoothly. I've never had a genuine New England lobster rolls but the ones I have had tasted pretty good to me.

I am considering going back to work part-time under Social Security's "Ticket To
Work" program and if I can scrape up a little extra money to get a few more things on my van fixed, I might go up to Washington DC to visit some memorials and museums. Something I have always wanted to do.

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

Title: Baked Lobster Savannah
Categories: Fish, American
Yield: 4 Servings

2 oz Butter
2 c Mushrooms; sliced
1 c Bell peppers; diced
1 tb Spanish paprika
1 1/2 c Sherry
1 ds Salt; to taste
1 ds Black pepper; to taste
4 c Locke-ober cream sauce; see
1/2 c Pimientos; diced
4 3-pound whole lobsters; boil
4 ts Parmesan cheese; grated

Recipe by: Locke-Ober, Boston, MA Preparation Time: 1:00 NOTE: If you
are using lobsters smaller than three pounds each, you will need
enough smaller lobsters to produce a total of about 8 cups of meat
after boiling and cooling.

STEP ONE: The Sauce-- Heat butter to melting point in a large
saucepan, add mushrooms and green pepper. Cook until tender. Add
paprika and stir in sherimientos and blend well. Bring to a simmer.

STEP TWO: The Lobster-- This can be done while vegetables are cooking.
ReCut in a large dice.

CHEF'S NOTE: Discard intestinal vein and stomach--a hard sac near the
head--before dicing.

STEP THREE: Add meat to sauce and simmer slowly for 10 minutes. Divide
mixture evenly and spoon back into lobster shell. Dust with grated
parmesan cheese and brown in a 375-degree oven for 15 minutes. Serve.

MMMMM

-- Sean

... What kind of shoes do frogs wear? Open-toad sandals.

--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

It never seemed that sloppy to me. I had corn on the cob once on our
trip; it came as a side to our lobster dinner up in Maine. They subbed

I think it is messier if you cover it in butter as most of us in the south/country do. ;) As I have gotten older, I prefer to use a knife to remove it from the cob first to make it less messy.

Mike

* SLMR 2.1a * Florida: when we say, "DUCK!", we don't mean Donald.
--- SBBSecho 3.28-Linux
* Origin: Capitol City Online (1:2320/107)

Hi Sean,

It never seemed that sloppy to me. I had corn on the cob once on our
trip; it came as a side to our lobster dinner up in Maine. They subbed
out Stephen's corn with cole slaw. That was our first lobster meal--a
lot of work to get those things open! The next day we got lobster rolls (hot, with melted butter on a hot dog type roll), much easier to handle but the only side was a small bag of potato chips. The trip was nice, about 4,700 miles, saw a lot of New England, but good to be back home.

It can be if I don't have my teeth in! XD

True; I still have all of my teeth except the wisdom ones and a molar
that was being reabsorbed from the inside out so pulled about 30 years
ago. No problems with eating corn, either on or off the cob.

Seriously though, it just depends on what kind of corn, how it's
prepared, et cetera. I especially like to shuck it myself, cut the
larger cobs into two, and eat it with salted butter. It's been years since I've had it like that.

I grew up with corn on the cob (picked after the water went on the stove
to heat) in the summer, frozen corn the rest of the year. Sadly I've not
had corn that fresh since getting married, close a few times but more
often a few hours old. Sometimes frozen corn on the cob before we found
out about Stephen's allergy but always with butter and salt.

Lobster is delicious but it's too much work for me now becuase of

my SD> nerve-damaged hands. Lobster rolls, however, go down quite
smoothly. SD> I've never had a genuine New England lobster rolls but
the ones I have SD> had tasted pretty good to me.

Stephen ended up cracking mine open; my wrists/hands are too weak from
breaks. We decided that in the future, we'll go for lobster rolls as
cracking the bugs is just too much work. Did you know there are 2
different types of rolls? One is more like a lobster salad--served cold,
mixed with mayo and usually diced celery. The other one is the one
Cousins Maine Lobster says is the real lobster roll--steamed, picked out
of the shell and piled into a roll with lots of melted butter. The
latter is our choice. CML is a food truck franchise that specialise in
lobster, got their big break on Shark Tank; we've seen them at various
local events and bought lobster from them from time to time.

I am considering going back to work part-time under Social Security's "Ticket To
Work" program and if I can scrape up a little extra money to get a few more things on my van fixed, I might go up to Washington DC to visit
some memorials and museums. Something I have always wanted to do.

Sounds good. On this trip we went to both Bar Harbor, ME and
Williamsburg, VA--both places I visited as a teen with my family. Sadly
in the over the years since, they've both gone very commercial; neither
of them are the sleepy little towns I remember. I've not been to DC
since my senior class trip; I know it has changed but I'm not really
that interested in a return visit.


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


... OH NO! Not ANOTHER learning experience!

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