The Pit Stop

MichiganPam wrote:HI PITMASTER, I'M SO HAPPY YOU ARE BACK.

THANK YOU, ANNABETH AND PAM.

I HAVE REALLY MISSED YOU ALL AND AM SO GLAD TO BE BACK.

Early to bed, early to rise...makes the Pitmaster the best griller alive.
Well, it sorta rhymes... Good Morning my friend!

TomTerrific0420 wrote:Early to bed, early to rise...makes the Pitmaster the best griller alive.
Well, it sorta rhymes... Good Morning my friend!

TOM---------

GOOD TO SEE YOU.

I SAW YOUR POST ONE DAY LAST WEEK, BUT NOT SINCE. I WAS WONDERING ABOUT YOU.

DO YOU BLOG AT NIGHT?

HOPE TO SEE YOU SOON.

PITMASTER wrote:

TomTerrific0420 wrote:Early to bed, early to rise...makes the Pitmaster the best griller alive.
Well, it sorta rhymes... Good Morning my friend!

TOM---------

GOOD TO SEE YOU.

I SAW YOUR POST ONE DAY LAST WEEK, BUT NOT SINCE. I WAS WONDERING ABOUT YOU.

DO YOU BLOG AT NIGHT?

HOPE TO SEE YOU SOON.

---For the last several days I have only been able to sneak on for short periods of time early in the morning and late at night.
I have been training for a new position with the US Dept of Commerce. I am slowly working my way up the ladder to what hopefully
will be a permanent appointment. I'll be collecting data on housing and improvement trends over the next several months in my area.
It will be a great way to spend the next several months...
Keep those coals hot and the sauce chilled...
All my best!
Hang Tough
TomT

TomTerrific0420 wrote:

PITMASTER wrote:

TomTerrific0420 wrote:Early to bed, early to rise...makes the Pitmaster the best griller alive.
Well, it sorta rhymes... Good Morning my friend!

TOM---------

GOOD TO SEE YOU.

I SAW YOUR POST ONE DAY LAST WEEK, BUT NOT SINCE. I WAS WONDERING ABOUT YOU.

DO YOU BLOG AT NIGHT?

HOPE TO SEE YOU SOON.

---For the last several days I have only been able to sneak on for short periods of time early in the morning and late at night.
I have been training for a new position with the US Dept of Commerce. I am slowly working my way up the ladder to what hopefully
will be a permanent appointment. I'll be collecting data on housing and improvement trends over the next several months in my area.
It will be a great way to spend the next several months...
Keep those coals hot and the sauce chilled...
All my best!
Hang Tough
TomT

WILL DO TOM. KEEP UP THE GOOD WORK. AND GOOD LUCK IN AQUIRING YOUR NEW POSITION.

SOUTH-OF-THE-BORDER PIE


INGREDIENTS:
SALSA (OPTIONAL)
1 TO 2 TEASPOONS CHILI POWDER
1-1/2 CUPS COOKED BROWN RICE
3/4 CUP MILK
1 MEDIUM ONION, CHOPPED (1/2 CUP)
1 15-OUNCE CAN RED KIDNEY BEANS, RINSED AND DRAINED
2 BEATEN EGGS
2 CLOVES GARLIC, MINCED
1 TABLESPOON OLIVE OIL OR COOKING OIL
1 TEASPOON GROUND CUMIN
1/4 TEASPOON SALT
CHOPPED GREEN PEPPER (OPTIONAL)
NONSTICK SPRAY COATING
1 CUP SHREDDED CHEDDAR CHEESE (4 OUNCES)



IN A SAUCEPAN COOK ONION AND GARLIC IN HOT OIL UNTIL TENDER BUT NOT BROWN. STIR IN CHILI POWDER, CUMIN, AND SALT. COOK FOR 1 MINUTE MORE. COOL. STIR IN BEANS, COOKED RICE, CHEESE, MILK, AND EGGS.
SPRAY A 10-INCH PIE PLATE OR QUICHE DISH WITH NONSTICK COATING.
SPOON MIXTURE INTO PIE PLATE. BAKE, UNCOVERED, IN A 350 DEGREE F. OVEN ABOUT 25 MINUTES OR UNTIL THE CENTER IS SET.
LET STAND 10 MINUTES. IF DESIRED, SPRINKLE WITH GREEN PEPPER AND SERVE WITH SALSA. MAKES 6 SERVINGS.

DANNY’S BRUNSWICK STEW


FOR THE BROTH:
3 POUNDS CHICKEN PARTS (LEGS, THIGHS, BREASTS, ETC.)
1 ONION, QUARTERED
1 STALK CELERY, CUT INTO 3 PIECES
SALT AND PEPPER TO TASTE

FOR THE STEW:
1 ½ POUNDS SMOKED PORK
1 ½ POUNDS SMOKED BEEF
4 CUPS CHOPPED ONION
3 15-OUNCE CANS CHOPPED TOMATOES
1 10.75-OUNCE CAN CREAM 0F MUSHROOM SOUP
1 CUP BARBEQUE SAUCE
½ CUP CHILI SAUCE
1 TEASPOON BLACK PEPPER
1 TEASPOON WORCESTERSHIRE SAUCE
1 10.75-OUNCECAN CREAM OF CHICKEN SOUP
4 CUPS CHICKEN BROTH (AS NEEDED)
1 CUP CATSUP
SALT TO TASTE
1 TEASPOON GROUND GINGER
1 TEASPOON HOT SAUCE
2 15-OUNCE CANS CREAM STYLE CORN
COOKING OIL

IN A LARGE STOCKPOT, COMBINE CHICKEN, ONION, CELERY, SALT & PEPPER AND COVER WITH WATER. BRING TO A BOIL, REDUCE HEAT AND SIMMER FOR ABOUT AN HOUR OR UNTIL CHICKEN IS DONE. RESERVE BROTH FOR THE STEW. WHEN CHICKEN IS COOL, REMOVE SKIN; DEBONE AND CUT CHICKEN INTO BITE-SIZE PIECES.
HEAT A LARGE (AT LEAST 2 GALLON) HEAVY POT OVER MEDIUM HEAT. ADD 3 TABLESPOONS OF COOKING OIL. ADD THE CHOPPED ONION AND SAUTE’ UNTIL ONIONS ARE TRANSPARENT.ADD THE CHICKEN AND ALL OF THE REMAINING INGREDIENTS, EXCEPT THE CORN.
COOK OVER LOW HEAT, PARTIALLY COVERED, FOR AT LEAST 4 HOURS. BEST IF SIMMERED ALL DAY. ADD THE CORN DURING THE LAST HOUR OF COOKING.

RICE AND TUNA PIE


PIE SHELL

2 CUPS COOKED RICE
1 CHOPPED ONION
2 TBSP. BUTTER
¼ TSP DRY MARJORAM, CRUSHED
1 SLIGHTLY BEATEN EGG

COMBINE THESE FOR THE PIE SHELL AND PRESS INTO A BUTTERED PIE PAN.


PIE FILLING

2 EA 5 OZ CANS TUNA, DRAINED
2 BEATEN EGGS
4 OZ. SHREDDED SWISS CHEESE (1 CUP)
1 CUP MILK
SALT AND PEPPER
1 TBSP. CHOPPED ONION
¼ TSP. DRY MARJORAM

SPRINKLE TUNA OVER "CRUST" COMBINE REMAINING INGREDIENTS AND POUR OVER TUNA.
BAKE AT 350° F FOR 50-55 MIN UNTIL KNIFE COMES OUT CLEAN. SPRINKLE WITH PIMENTOS.

SUMMER SQUASH CASSEROLE





2 LBS. YELLOW SUMMER SQUASH, SLICED
¼ C CHOPPED ONIONS
1 CUP SOUR CREAM
1 CAN CREAM OF CHICKEN SOUP
1 C. SHREDDED CARROTS
1 8 OZ PKG. STUFFING MIX
½ C. MARGARINE (MELTED)

IN SAUCEPAN COOK SQUASH AND ONION AND DRAIN. COOK SQUASH AND ONION 5 MIN.
IN A BOWL, COMBINE CHICKEN SOUP AND SOUR CREAM.
STIR IN SHREDDED CARROTS. FOLD IN SQUASH AND ONIONS.
COMBINE STUFFING MIX WITH MELTED MARGARINE.

PUT HALF THE STUFFING MIX IN A 12 X 7 BAKING DISH. SPOON VEGETABLE MIXTURE ON TOP AND PUT REST OF STUFFING MIXTURE ON TOP.
BAKE 350° F FOR 25-30 MIN.

PITMASTER wrote:SOUTH-OF-THE-BORDER PIE


INGREDIENTS:
SALSA (OPTIONAL)
1 TO 2 TEASPOONS CHILI POWDER
1-1/2 CUPS COOKED BROWN RICE
3/4 CUP MILK
1 MEDIUM ONION, CHOPPED (1/2 CUP)
1 15-OUNCE CAN RED KIDNEY BEANS, RINSED AND DRAINED
2 BEATEN EGGS
2 CLOVES GARLIC, MINCED
1 TABLESPOON OLIVE OIL OR COOKING OIL
1 TEASPOON GROUND CUMIN
1/4 TEASPOON SALT
CHOPPED GREEN PEPPER (OPTIONAL)
NONSTICK SPRAY COATING
1 CUP SHREDDED CHEDDAR CHEESE (4 OUNCES)



IN A SAUCEPAN COOK ONION AND GARLIC IN HOT OIL UNTIL TENDER BUT NOT BROWN. STIR IN CHILI POWDER, CUMIN, AND SALT. COOK FOR 1 MINUTE MORE. COOL. STIR IN BEANS, COOKED RICE, CHEESE, MILK, AND EGGS.
SPRAY A 10-INCH PIE PLATE OR QUICHE DISH WITH NONSTICK COATING.
SPOON MIXTURE INTO PIE PLATE. BAKE, UNCOVERED, IN A 350 DEGREE F. OVEN ABOUT 25 MINUTES OR UNTIL THE CENTER IS SET.
LET STAND 10 MINUTES. IF DESIRED, SPRINKLE WITH GREEN PEPPER AND SERVE WITH SALSA. MAKES 6 SERVINGS.

My sons will love you for this! I eat very little meat (beef/chicken/fish only)
but my sons who are grown have never had meat and I love to find new recipes for them when they visit. Thank you so much. Your culinary talent is truly appreciated!

Oooh! Oooh! Mr Pit I just found your dumpling recipe
So now I've made a "RECIPES" folder and have copied your recipes!
Thank you ever so much for posting them. Please keep well and thank you for the delightful meals.

ladibug wrote:Oooh! Oooh! Mr Pit I just found your dumpling recipe
So now I've made a "RECIPES" folder and have copied your recipes!
Thank you ever so much for posting them. Please keep well and thank you for the delightful meals.

I AM GLAD THAT YOU LIKE THE RECIPES.

HOPE THAT YOU AND YOUR SONS ENJOY THEM.


"THERE IS NO LOVE MORE SINCERE, THAN THE LOVE OF FOOD!"

OKRA FRITTERS

TOTAL TIME: 30 MINUTES
SERVES: 6

1/2 POUND OKRA
3/4 CUP CORNMEAL
1/3 CUP SELF-RISING FLOUR
1/2 CUP PLUS 2 TABLESPOONS BUTTERMILK
1 LARGE EGG
1/4 TEASPOON SALT
1/4 TEASPOON FRESHLY GROUND BLACK PEPPER
1/4 CUP VEGETABLE OIL

CUT THE OKRA INTO 1/8-INCH SLICES. YOU SHOULD HAVE ABOUT 2 CUPS. SET ASIDE. COMBINE THE CORNMEAL, FLOUR, BUTTERMILK, EGG, SALT AND PEPPER IN A LARGE MIXING BOWL. STIR IN THE OKRA.
HEAT THE VEGETABLE OIL IN A LARGE NONSTICK SKILLET OVER MEDIUM-HIGH HEAT.
SCOOP OUT HEAPING TABLESPOONS OF THE OKRA BATTER AND CAREFULLY PLACE IN THE HOT OIL. USE THE BACK OF THE SPOON TO FLATTEN SLIGHTLY IN THE PAN. COOK FOR 2 TO 3 MINUTES PER SIDE, OR UNTIL BROWNED AND CRISPY. DRAIN ON PAPER TOWELS. REPEAT WITH THE REMAINING BATTER.

Annabeth wrote:PIT ARE YOU OKAY WE MISS YOU...

I am with Annabeth. Hope you are healing and we will be seeing you soon.

Annabeth wrote:PIT ARE YOU OKAY WE MISS YOU...

JUST A QUICK NOTE TO SAY THAT I HAD SOME MORE MINOR COMPLICATIONS WITH MY FOOT, BUT IT IS HEALING. HOPE TO BE BACK ON FULL TIME, SOON.


THANKS FOR ASKING----MISS YOU GUYS.
------------------PIT

HELLO MR PIT I HOPE YOUR FOOT IS GETTING BETTER. I HAVEN'T SEEN YOU FOR AGES AND WANTED TO SAY HI AND HOPE YOU'RE OK.

Come Back I could use a nice meal!!!! Also we miss you!!

What she said.

Just want to say and to let you know we're ready
if you can find time to visit . You don't really have to prepare a meal, just knowing how you are doing would be great.

I AM DOING WELL AND STILL GOING TO COUNSELING. MY SON IS ALSO DOING WELL AS HE IS STILL IN BOOT CAMP IN THE ARMY AT FT. BENNING GEORGIA. HE WANTS TO GET MARRIED NOW AND SAID HE WANTED TO HAVE A BABY. SINCE THE LOSS OF MY GRANDDAUGHTER I FEEL THAT THERE IS AN EMPTINESS AND I WOULD LIKE TO HAVE A GRANDCHILD. I FEEL IT IS BECAUSE OF THE VOID THAT I HAVE IN NOT BEING ABLE TO HAVE HAD THE PRIVILEDGE OF HAVING A RELATIONSHIP WITH MY GRANDBABY JAYDEN. ANYWAYS SHE , AS IF HAVE SAID BEFORE, IS BETTER OFF WITH OUR LORD BECAUSE SHE WAS NEGLECTED AND ABUSED AND IGNORED. I STILL GET ANGRY WHEN I TALK ABOUT IT BUT I GUESS THAT PART WILL NEVER GO AWAY. ANYWAYS, I WILL KEEP IN TOUCH AND THANK YOU FOR THE EMAIL.

IN HER HONOR, BRIDGET

 Haha, glad you're doing so well!

I think that God allows many of these dear children to be released from their pain and torture -and by their sacrifice many other children are saved from the same fate.