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| Message 25628 |
| Ben Collver to Ruth Haffly |
| Pie Crust |
| 10 Jan 26 06:41:31 |
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Re: Pie Crust
By: Ruth Haffly to Ben Collver on Thu Jan 08 2026 04:31 pm
Hi Ruth,
RH> Hopefully we'll see more people in here this year. Did Sean ever find out
RH> anything about Dave Drum?
I tried to encourage two people to post recipes here. So far as i can tell
neither one of them "made it" here.
After you wrote, Sean posted about Dave Drum. The newspaper announced that
he died on December 24th.
RH> My serger is a Baby Lock (brand).
I wondered how they sewed those. I didn't know it required a special kind
of sewing machine.
RH> As for regular sewing machines, I had 6 but after Hurricane Helene hit
RH> western NC, I sent my Janome machine out there, with a box of sewing
RH> supplies. I currently own a Pfaff which is my main (work horse) machine, a
RH> Featherweight on the topmost layer. I'd love a treadle machine but we've
RH> no room for it in this house.
Wow, you're seriously into that stuff! Cool that you sent a hand-me-down
for disaster relief.
I've seen a working treadle machine before. I think in a museum i saw one
that was a combination treadle & electric powered machine, but it was
clearly from the early days of electricity with fabric insulated wire, etc.
RH> days later to get (the only one left) of a machine. While the sale was
RH> being rung up, the owner got a phone call---"Do you have any model XXX
RH> machines left?". "We're ringing up the sale of the last one now, sorry"
RH> was the reply. We've enjoyed it. (G)
Fun story. :) Talk about getting there just in the nick of time.
RH> shrimp gravy over biscuits does sound yummy, a varient on the southern
RH> favorite, shrimp and grits.
I was served shrimp and grits for the first time early last year, and it
was absolutely delicious. It tasted like i probably wouldn't want to
know the nutrition facts.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Fred's Andouille Sausage
Categories: Cajun, Sausage
Yield: 6 Pounds
1 1/2 Yards large sausage casing;
- (2 to 3); wide
4 lb Lean fresh pork
2 lb Pork fat
3 1/3 tb Garlic; finely minced
2 tb Salt; not iodized
1 tb Black pepper; freshly ground
1 ts Cayenne
1 ts Chili powder
1/2 ts Mace
1/2 ts Allspice
1 tb Thyme; minced
1 tb Marjoram; minced
1 tb Paprika
1/4 ts Bay leaf; ground
1/4 ts Sage
5 ts Liquid hickory smoke
Andouille was a great favorite in nineteenth-century New Orleans. This
thick Cajun sausage is made with lean pork and pork fat and lots of
garlic. Sliced about 1/2" thick and grilled, it makes a delightful
appetizer. It is also used in a superb oyster and Andouille gumbo
popular in Laplace, a Cajun town about 30 miles from New Orleans that
calls itself the Andouille Capital of the World.
Cut the meat and fat into chunks about 1/2" across and pass once
through the coarse blade of the meat grinder. Combine the pork with
the remaining ingredients in a large bowl and mix well with a wooden
spoon.
Cut the casings into 26" lengths and stuff as follows: Tie a knot in
each piece of casing about 2" from one end. Fit the open end over the
tip of the sausage stuffer and slide it to about 1" from the wide
end. Push the rest of the casing onto the stuffer until the top
touches the knot.
Age at least overnight, then smoke for several hours using pecan,
hickory, or ash. Throw anything sweet, such as cane sugar or syrup,
raw sugar, molasses, sugar cane, or brown sugar on the wood before
lighting.
To cook, slice the Andouille 1/2" thick and grill in a hot skillet
with no water for about 12 minutes on each side, until brown and
crisp at the edges.
Recipe by Cajun Fred
Posted by: Lloyd Posted by: Ed P
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