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Birdgun Quail, SASS #63663

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Birdgun Quail, SASS #63663 last won the day on March 11 2019

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About Birdgun Quail, SASS #63663

  • Rank
    Member
  • Birthday 09/27/1946

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  • SASS #
    63663

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  • Gender
    Male
  • Location
    Marana, Arizona
  • Interests
    Christian, 15mm Napoleonic & WWII Miniature Wargaming, Chess, Upland Bird Hunting

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  1. Tough battles ahead. You and your bride will be victorious! Prayers up!!
  2. My dad was on the bridge of the USS Idaho (BB-42) as a quartermaster, Seaman First, at the Battle of Iwo Jima USS Idaho at the Battle of Iwo Jima. USS Idaho bombarding Okinawa. .
  3. One of the songs I'll get on the brain and be humming all day.
  4. What makes me feel old is when I realized yesterday that come March 1, 2020, I will have been retired from the Army (1966-1989) for 31 years!!! 31 years!!! And....good grief....on the 3rd of this month, February, I first joined the Army 54 years ago!!! 54 years!!!!
  5. Here are a few of my tall ships in 1:1200 scale. The broadsides ROAR!
  6. Here's another simple recipe for smothered pork chops that is soooo good. It's one that's great for when company comes over as it's slow cooked in a crock pot. We serve this with mashed potatoes. The gravy is wonderful!!!! Crock Pot Smothered Pork Chops Ingredients 4 pork chops thick with bone-in is best salt & pepper to taste 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1 tablespoon olive oil 1 small onion sliced 2 cups mushrooms sliced 1 can cream of mushroom soup 1 can cream of chicken soup 3/4 – 1.5 cups beef broth (depending how much and thick you want the gravy) Instructions Preheat oil over medium-high heat. Season pork with salt, pepper, paprika and garlic powder. Brown pork on each side (about 3 minutes each side). Remove pork, add broth and soup to pan and whisk to release any brown bits in the pan. Place onion & mushrooms in the bottom of the slow cooker. Top with pork and pour the soup mixture over top. Cook on low 7-8 hours or 4 hours on high or until pork is tender. Serve over rice, potatoes or noodles. Recipe Notes *Best choices for this recipe include blade chop, shoulder chop or sirloin chop. Leaner cuts do work but the results are not as tender. Be sure to get THICK chops.
  7. MizPete, you may like this simple recipe. This happens to be one of my wife's favorite dishes that I prepare. I use egg noodles for the pasta and soar cream. Chicken & Mushroom Stroganoff Ingredients · 2 tablespoons extra-virgin olive oil · 1 onion quartered and thinly sliced · 16 oz. mushrooms sliced · 3 tablespoons all-purpose flour · 2 cups chicken stock/broth · 1 cup Greek yogurt or Sour Cream · kosher salt to taste · black pepper to taste · 2 cups cooked chicken such as rotisserie · 16 oz. fettuccini or other noodles, whole wheat or regular Instructions 1. Cook pasta according to directions in heavily salted water until 1 minute BEFORE it's al dente. 2. Meanwhile, sauté the onions in the olive oil (2 tablespoons) in a large pot or skillet over medium-high heat until softened and starting to brown (about 3 minutes) 3. Add the sliced mushrooms and 1/2 tsp. salt to the pot and sauté for a few minutes more until most of the liquid has evaporated and mushrooms have developed a golden brown color, stirring infrequently (about 4 minutes). (See notes to add white wine.) 4. Add the all-purpose flour (3 tablespoons) and stir to coat each mushroom well, getting rid of as many chunks of flour as possible and cooking out the raw flour taste (about 1 minute). 5. Add the chicken stock gradually and stir well, incorporating the flour as much as possible. Add the almost al dente pasta and 1/2 cup of the pasta cooking water. Bring to a simmer to thicken and finish cooking the pasta, stirring frequently (about 2 minutes). 6. Add the cooked chicken and Greek yogurt or Sour Cream and heat through. Taste and adjust seasoning as necessary. Serve hot. Notes · Make it more flavorful: Add sherry or white wine to the cooked mushrooms before adding the flour to deglaze, stirring any browned bits as you go. · You can also use sour cream instead of Greek yogurt for a richer taste. · Be sure to heavily salt the pasta water. I usually add about two whole tablespoons of kosher salt to the cooking water when I make pasta of any kind!
  8. No permit required in Arizona either. If you can legally own a gun, you can legally carry either open or concealed. (Be sure to tell the Officer if you are stopped that you are armed.)
  9. Here's a simple recipe for Chicken and Dumplings. I posted it on the Biscuits thread, but thought sharing Simple Recipes would be good. Chicken and Dumplings Ingredients 1 to 2 cartons (32 oz) chicken broth (4 to 8 cups) 3 to 4 cups shredded cooked chicken (about 1 1/2 lb) 1 can (10 3/4 oz) condensed cream of chicken soup 1/4 teaspoon poultry seasoning 1 can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Buttermilk biscuits (8 biscuits) 1 cup of flour 1 cup of baby carrots, chopped 3 celery ribs, chopped Steps 1. In 4- to 5-quart Dutch oven, heat broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil. 2. On floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips. 3. Drop strips, one at a time, into boiling chicken mixture. Add carrots and celery. 4. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking. Notes: - This simple recipe is so good. - Some of the ingredients are within a range, depending on how much chicken you want or how thick you want the broth. - I like a lot of flour around my dumplings to keep them from sticking together, but the additional flour also thickens the broth. - Careful. This is lip smacking good!!!
  10. I make great biscuit. So easy! I also use a can of Pillsbury biscuit fixin's to make a great Chicken and Dumplings. Be sure and get the Buttermilk Grands! Chicken and Dumplings Ingredients 1 to 2 cartons (32 oz) chicken broth (4 to 8 cups) 3 to 4 cups shredded cooked chicken (about 1 1/2 lb) 1 can (10 3/4 oz) condensed cream of chicken soup 1/4 teaspoon poultry seasoning 1 can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Buttermilk biscuits (8 biscuits) 1 cup of flour 1 cup of baby carrots, chopped 3 celery ribs, chopped Steps 1. In 4- to 5-quart Dutch oven, heat broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil. 2. On floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips. 3. Drop strips, one at a time, into boiling chicken mixture. Add carrots and celery. 4. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking. Notes: - This simple recipe is so good. - Some of the ingredients are within a range, depending on how much chicken you want or how thick you want the broth. - I like a lot of flour around my dumplings to keep them from sticking together, but the additional flour also thickens the broth. - Careful. This is lip smacking good!!!
  11. High wall, you remind me of a story. In 1972, I was stationed at a Nike-Hercules missile site in S Korea. Three of my buddies and I gave the kids in the village each a 100 Won (about $0.10) to bring us all the frogs they could catch. The kids brought us well over a hundred frogs. The legs were small, about the size of your index finger. We made a batter and deep fried those frog legs in a coffee can of cooking oil. The best, sweetest little frog legs I ever ate. Even sharing with the kids, we ate frog legs until we thought we were going to burst. Delicious!!!
  12. No...not very often. Best I can figure is that she thinks she has to do all the thinking. But I sometimes have to set my foot down and tell her, "I wish you would hurry up and make up my mind!"
  13. Alpo, I understand that raw cashews taste horrible and are toxic. But I agree with you, the first time I ate roasted cashews I thought they were delicious.
  14. Over twenty years ago while on our 25th Wedding Anniversary trip to New York City, I was invited by a fellow (Steve) I had met on a bird hunting forum to come to the Holland & Holland store in NYC. My friend worked in the gun room. Steve was showing me Holland & Holland shotguns like I would show you my guns out of my gun safe. He handed me a .410 Holland & Holland Royal Deluxe. I looked it over and took it over to my wife who was sitting in the corner. I said to her, "Doll, look at this gun. It's absolutely exquisite!!" She agreed and asked (it was our anniversary), "How much is it?" I told her, "Only $67,000." She smiled and said, "Well, whip out the plastic." Maybe someday I'll own a genuine Holland & Holland Royal...maybe.
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