I was looking for something totally different yesterday and stumb;ed
across this dashboard page about vegetarianiam and genetics.

"BEING A VEGETARIAN MIGHT BE IN YOUR DNA" (https://tinyurl.com/WHOO-KNOO)
I leartned quite a few nigty facts there and in its links. Including that
I, apparently, am from sturdy carnivoreous stock. Bv)=

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

Title: Okra-Grits Recipe
Categories: Vegan, Vegetables, Herbs, Chilies
Yield: 999 Servings

1 1/2 lb Fresh or frozen okra
28 oz Can tomatoes; or more (more
- tomatoes = more tomatoey)
10 cl Fine chopped garlic
1 lg Vidalia-type onion; chopped
3 Turkish bay leaves
1/2 ts Cayenne pepper
1/8 ts Dry thyme
1 ts Dry oregano
1 ts Vegetarian Worcestershire
- sauce (opt)
Salt & pepper
Tabasco
Grits to serve it over

Saute the okra, onions and garlic in a little water, stock
or court-bouillonr until the okra begins to lose its
stickiness and the onions are nice and translucent.

Add the canned tomatoes (juice and all) squashing the
tomatoes themselves with your hands or other device.

Add all remaining spices and let simmer 1/2 hour (or a
little more if you want it more done).

Serve over the grits or what-have-you and you're all set
... goes well with cornbread!

I am originally from the south... and I have always missed
the hearty (and usually fat filled) fare. But this tasty
dish is quick, easy, fat free and delicious. (sic)

FROM: Franklin Fuller

From: http://www.fatfree.com

Uncle Dirty Dave's Archives

MMMMM

... Vegetarians in the middle ages were called peasants.
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I may go back to eating Mac & Cheese Box Dinner after reading this in
my Simply Recipes feed. (https://www.simplyrecipes.com/)

" My favorite upgrade is one I thought of one day when I had run out of
butter and was still looking to impart some richness to the sauce.
Inspired by the egg-based dish carbonara, I whisked an egg yolk in
with the milk and powdered cheese. It definitely helped make the dish
creamier without butter, but when I make the sauce with egg yolk and
butter, that's when the real magic happens.

What results is a glossy, silky cheese sauce that coats the back of a
spoon, AKA boxed mac and cheese perfection.

How To:

When the noodles are al dente, I scoop out 1/4 cup of the pasta water
and set it aside before draining the pasta. Then, to the empty and still
very warm saucepan (off the heat), I add two tablespoons of butter,
three tablespoons of milk or half and half, and the reserved pasta
water.

Once the butter has melted, I whisk in the egg yolk, working quickly to
ensure that it doesn't scramble. Next, I add the cheese packet and whisk
until there are no lumps and the sauce is silky and smooth. Finally, I
add the piping hot pasta back to the pot, give it a stir, let it sit for
a minute or two so the sauce can thicken a bit, and stir once more.

And that's it! Served with grated Parmesan and a pepper grinder at the
table (because little kids love sprinkling anything on anything), it's
the easiest dinner I make.

Simple Tip! If your egg yolk does curdle a little bit, you can still
save your sauce. Just transfer the sauce to a wide-mouth mason jar,
blend it up with a stick blender to smooth out any lumps, then add the
sauce back to the pot.

By Coco Morante - Published April 03, 2024

It would work well in this recipe:

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

Title: Mac & Cheese w/Tuna
Categories: Pasta, Cheese, Seafood, Dairy
Yield: 3 Servings

7 1/4 oz Box macaroni & cheese
2 tb Butter
Pepper
1/4 ts Salt
1/2 c Milk
5 oz Can water pack tuna; drained

Follow directions in cooking macaroni, drain. Add milk,
butter, pepper, salt, and package of cheese. Heat over
medium heat. Add tuna and stir. Heat until it comes to a
boil and serve.

From: http://www.cooks.com

Uncle Dirty Dave's Kitchen

MMMMM

... Female chipmunks are NOT called chip-nuns.
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