28 October 1919 - THE VOLSTEAD ACT: On this date, the 66th Congress
(1919-1921) overrode President Woodrow Wilson’s veto of the National Prohibition Act. Known as the Volstead Act (H.R. 6810), after Judiciary Chairman Andrew Volstead of Minnesota, this law was introduced by the
House to implement the Prohibition Amendment by defining the process and procedures for banning alcoholic beverages, as well as their production
and distribution. When Volstead introduced an earlier version of the law
(H.R. 3458) on May 27, 1919, Democrats countered with what would be
known as the "wet law," or repeal of the Wartime Prohibition. The battle between the "wets" and the "bone-drys," as Prohibition supporters were
known, ensued that summer in the House. In one debate, Chairman Volstead defended the act, stating "The American people have said that they do
not want any liquor sold, and they have said it emphatically by passing
almost unanimously the constitutional amendment." With a Republican
majority in the House, the law passed the chamber convincingly on July
22, 1919 with a vote 287 to 100. The Volstead Act remained in effect
until the passage of the Twenty-first Amendment, which repealed
Prohibition in 1933.

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

Title: Al Capone Roast
Categories: Pork, Herbs, Cheese, Vegetables, Wine
Yield: 5 servings

2 lb Boneless pork shoulder
2 tb Good Fella Italian seasoning
- divided
1/2 Lb Mild Italian sausage
1/2 c Ricotta cheese
1/4 c Kalamata olives; pitted
2 tb Oil-packed sun-dried tomato
4 sl Prosciutto
8 oz Mushrooms
1/2 lg Yellow onion; peeled, diced
1 lf Yellow onion; peeled, sliced
2 cl Garlic; minced
pn Salt
pn Red chile flakes
1/3 c Italian parsley; chopped
1/4 c Parmesan cheese; grated
1 tb Olive oil
1/2 c Beef stock
1/2 c Red wine
1/3 c Heavy cream
2 tb Butter

Set oven or grill @ 425ºF/218ºC.

Butterfly boneless pork shoulder (or have your local
butcher do this step). Transfer pork to parchment paper
(twice its size), and fold parchment over pork. Place in
a large ziploc bag and use a meat mallet to tenderize
pork. Remove from bag. Unfold parchment and lay pork
flat.

Pulse mushrooms in a food processor 10 times, to chop
fine. Set aside.

Brown sausage in a skillet over medium-high heat, using
a wooden spoon to break up into small pieces. Once
browned (around 5 minutes), use a slotted spoon to
transfer sausage to a glass bowl, and set aside to cool.

While the skillet is hot, saute the mushrooms in the
rendered sausage fat. Mix minced garlic clove with salt
and chili flakes, then add to mushrooms along with diced
onion. Sauté for 3 minutes, until onions are tender. Set
aside.

Combine ricotta, olives, and sun-dried tomatoes in a
food processor. Process on high for 30 seconds, until
well combined and no large pieces remain. Set aside.

TO ASSEMBLE ROAST: Start by seasoning pork shoulder with
1 tb of Italian seasoning. Then add an even layer of
Italian sausage, and then spread ricotta mixture over
pork with a rubber spatula. Top layer of ricotta with
prosciutto, followed by mushrooms. Sprinkle parsley and
parmesan cheese over the mushrooms.

Now roll and tie the pork shoulder with butcher’s twine.
Use parchment paper to guide the rolling process. Slowly
roll, pressing down gently. Remove parchment paper.
Season pork with the remaining tablespoon of Italian
seasoning, Tie a small loop at one end of the butcher’s
twine, then truss the pork shoulder.

Place sliced onion in bottom of roasting pan, and
drizzle with 1/2 TB olive oil. Place pork on top of
sliced onions, and drizzle with remaining 1/2 TB oil.

Roast in oven for 20 minutes, then lower oven
temperature to 325ºF/165ºC. Roast for an additional one
hour and 10 minutes. Remove from oven. Transfer to
cutting board to rest for 15 minutes before slicing.

Meanwhile, heat a skillet over medium heat to reduce pan
jus. Strain onion, set aside. Add red wine, beef stock,
butter, and heavy whipping cream. Reduce 5 to 7 minutes,
or until sauce coats the back of a spoon. Gently stir in
onion.

Cut roast into 1" thick slices. Serve with mashed
potatoes, pan reduction, and chopped parsley.

By: Frank Nitti, Elliot Ness

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

Uncle Dirty Dave's Archives

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26 February 1919 - GRAND CANYON NATIONAL PARK ESTABLISHED IN ARIZONA:
President Woodrow Wilson signs the Grand Canyon National Park Act,
designating the mile-deep natural wonder as a US national park. In its
first year the park will get around 44,000 visitors. It will go on to
attract more than 5 million visitors annually.

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

Title: Grand Canyon Granola
Categories: Grains, Nuts, Snacks
Yield: 8 cups

2 c Rolled oats
1/4 c Dried milk
1/2 c Wheat germ
1/2 c Shredded unsweetened coconut
1/2 c Slivered almonds
1/2 c Sunflower seeds
1/2 c Roasted soy nuts
1 c Pecans or walnuts
1/4 c White sesame seeds, optional
1/2 c Honey
1/4 c Maple syrup
1 ts Vanilla extract
1/4 c Firm packed lt brown sugar
1/4 c Vegetable oil; more for
- baking sheet
1/2 c Raisins

Set oven @ 300-|F/150-|C.

In a large bowl, mix together oats, dried milk, wheat
germ, coconut, nuts, and seeds.

In a small saucepan, combine honey, maple syrup,
vanilla, brown sugar, and oil and bring to a boil. Pour
over dry mixture and mix together with a wooden spoon.
Oil a rimmed baking sheet and pour mixture onto sheet.
Bake 15 minutes. Stir granola and bake another 10
minutes. Sprinkle in raisins and bake 5 minutes more.
(The granola will look wet and sticky but will dry out
as it cools.)

Let granola cool completely on baking sheet. Store in an
airtight container for up to 2 weeks.

The Twist: Add Chocolate. In one fell swoop, this
healthy snack becomes (a still fairly healthy) chocolate
bark candy. Melt 12 oz. semisweet chocolate chips in a
medium bowl set over a saucepan of simmering water;
remove chocolate from heat while still a little chunky,
then stir until smooth. Spread onto a baking sheet lined
with parchment and sprinkle with 2 cups of the granola.
Chill until set, at least 30 minutes. Break
granola-chocolate bark into pieces.

Elaine Bohlmeyer, Payson, AZ,

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

Uncle Dirty Dave's Archives

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05 October 1919 - FERRARI TAKES TO THE TRACK: Enzo Ferrari, 21, drives
in his first competition at the Parma-Poggio di Berceto hillclimb race
and takes fourth place. His race results will rise in the coming years
but the Modena, Italy native will find more fame by founding a company
whose products are as fast as they are flash.

Enzo Ferrari was said to have been born on 18 February 1898 in Modena,
Italy and that his birth was recorded on 20 February because a heavy
snowstorm had prevented his father from reporting the birth at the local registry office; in reality, his birth certificate states he was born on
20 February 1898, while the birth's registration took place on 24
February 1898 and was reported by the midwife, whose name was Jacqueline D'Amico. He was the younger of two children to Alfredo Ferrari and
Adalgisa Bisbini, after his elder sibling Alfredo Junior (Dino). Alfredo
Senior was the son of a grocer from Carpi, and started a workshop
fabricating metal parts at the family home. Enzo grew up with little
formal education. At the age of 10 he witnessed Felice Nazzaro's win at
the 1908 Circuito di Bologna, an event that inspired him to become a
racing driver. During World War I he served in the 3rd Mountain
Artillery Regiment of the Italian Army. His father Alfredo, and his
older brother, Alfredo Jr., died in 1916 as a result of a widespread
Italian flu outbreak. Ferrari became severely sick himself during the
1918 flu pandemic and was consequently discharged from the Italian
service.

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

Title: Stromboli
Categories: Breads, Vegetables, Pork, Cheese, Herbs
Yield: 5 servings

1/4 oz Env dry-active yeast
2 ts Sugar
3 c A-P flour, more for bench
1 tb Extra-virgin olive oil
1 ts Salt

MMMMM-------------------------FILLING--------------------------------
3 tb Unsalted butter; melted
4 cl Garlic; minced
1/2 c Grated Parmesan; extra for
- the tops
6 oz Thin sliced salami
6 oz Thin sliced deli ham
6 oz Thin sliced bresaola
8 sl (thin) mozzarella
8 sl (thin) pepper jack cheese
1/4 c Fine sliced fresh basil
- leaves
Fresh ground black pepper

MMMMM---------------------MARINARA SAUCE-----------------------------
1 tb Extra-virgin olive oil
1/2 c Diced yellow onion
3 cl Garlic; crushed
28 oz Can fire-roasted diced
- tomatoes
1/4 c Shredded fresh basil leaves
1 tb Chopped fresh oregano
Salt & fresh ground pepper

Recipe courtesy of Guy Fieri

FOR THE PIZZA DOUGH: Add the yeast, 1 cup warm water and
sugar in the bowl of an electric mixer fitted with the
dough hook. Let the mixture sit to allow the yeast to
activate. The mixture should start foaming and forming
small bubbles on the surface, 10 minutes. Gradually add
the flour with the mixer on low speed. Add the olive oil
and salt. Continue to mix on low and scrape down the
sides of the bowl with a rubber spatula as needed.
Increase the speed as the flour becomes incorporated,
and knead on medium speed, 7 to 8 minutes. The dough is
done when it comes together as a single mass.

Remove the dough from the mixer and knead 4 to 5 times
on a lightly-floured surface so the dough is smooth and
consistent. Place in an oiled bowl, cover with plastic
and allow to sit until the dough rises and doubles in
volume, 1 hour.

FOR THE FILLING: Set the oven @ 375ºF/190ºC.

Divide the dough in half and, working with one piece at
a time, stretch the dough into a 10" X 13" rectangle.
Arrange the dough rectangle so the 13" long side is
closest to you. Brush the surface with half of the
melted butter, then spread the minced garlic out evenly
over the top, remembering to split the filling
ingredient quantities evenly across both stromboli.
Leave a 1" border around the far and side borders.

Sprinkle the dough with the Parmesan, then layer with
the salami slices. Top the salami with a layer of deli
ham and then a layer of bresaola. Shingle the cheese
slices over the top and finish with fresh basil and some
ground black pepper. With the covered edge closest to
you, roll the dough up into a log, gently sealing the
ends of the roll as you go. When you get to the end that
has no filling on it, gently press to seal, then place
the roll seam-side down on a nonstick sheet tray. Repeat
the process with second piece of dough. Brush the tops
of the dough with the remaining melted butter and
sprinkle with Parmesan. Bake in the center of the oven
until golden brown and puffy, 25 to 30 minutes.

Allow the stromboli to cool 5 minutes before slicing it
into thick slices with a serrated knife. Serve with the
Marinara Sauce on the side or some mustard.

MARINARA SAUCE: Heat the olive oil in a medium saucepan
over medium-low heat. Add the onions and cook until
translucent, about 4 minutes. Add the garlic and cook
until the garlic is almost brown, another 2 minutes. Add
the tomatoes and simmer, 20 minutes.

Add the basil and oregano, and continue to simmer to
thoroughly marry the flavors, 20 minutes longer. Puree
the mixture with a stick blender, food mill or food
processor. Season with salt and pepper.

Yield: Makes 1 quart.

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

Uncle Dirty Dave's Archives

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... If you can't fix it with a hammer, you've got an electrical problem.

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