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Leo Scanlon

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About Leo Scanlon

  • Birthday 05/29/1941

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  • Location
    Maryland 'burbs of DC
  • Interests
    cooking, reading, fantasy football, movies
  1. The CreditKarma ad where the girl has her credit score tattooed on her arm. I wonder what advertising genius thought that up.
  2. David McCullough's Truman. It's 1,100 pages long and I'm not a very fast reader, so it took me a long time to work up the nerve to try it. I'm glad I did; it's excellent, a real page-turner. It sounds like a cliche, but McCullough makes history come alive. He did it with 1776 and he does it here.
  3. David McCullough's Truman. It's 1,100 pages long and I'm not a very fast reader, so it took me a long time to work up the nerve to try it. I'm glad I did; it's excellent, a real page-turner. It sounds like a cliche, but McCullough makes history come alive. He did it with 1776 and he does it here.
  4. Pork Chops with Mustard-Cream Sauce 4 thin boneless thin-cut pork chops (or use thicker boneless chops and fry longer) Mixture of garlic powder, basil or oregano, salt, and pepper 1-2 Tbs. Olive oil Sour cream Dijon mustard (Gray Poupon preferred) 1. Using medium-high heat, heat a medium size frying pan on the stove. 2. While the pan is heating, sprinkle half of the spice mixture on one side of the pork chops. 3. When the pan is hot, pour in the olive oil and let it heat up for a minute or so. 4. Put the pork chops in the pan, spice side down. 5. Sprinkle the rest of the spice mixture on the pork chops. 6. Fry the chops for about 4 minutes on one side, then turn them and fry the other side for 3 minutes, 7. Remove the pork chops from the pan and take the pan off the burner. Leave the oil in the pan! 8. Put 2-3 heaping tablespoons of sour cream into the pan. 9. Put a teaspoon or so of mustard into the pan. 10. Using a spatula or plastic spoon, stir the sauce until everything is well blended. Then pour the sauce over the pork chops.
  5. Peanut Dipping Sauce Gourmet, June 1993 I make Peanut Butter Chicken by adding this sauce to sauteed, cubed boneless chicken breasts. 1/2 cup smooth peanut butter 1 garlic clove 2 tablespoons fresh lime juice 2 tablespoons soy sauce 1 teaspoon sugar 1/2 cup water In a blender, blend together the peanut butter, garlic, lime juice, soy sauce, sugar, water, and salt and pepper to taste until the mixture is smooth and transfer the sauce to a bowl. The sauce may be made 2 days in advance and kept covered and chilled.
  6. CLASSIC MEAT LOAF Adapted from the New Joy of Cooking 4-8 servings (depending on who’s doing the eating) Position a rack in the center of the oven. Preheat the oven to 350°. Lightly grease a 7”x11” Pyrex baking dish (I use corn oil spray). Combine in a large bowl: 1½ pounds of ground beef. Get some with fat in it, maybe 85% lean. I often mix packages of 80% and 93%. 1½ cups finely chopped onions 2-3 garlic cloves, finely chopped, or a few shakes of garlic powder 1 cup quick-cooking rolled oats or breadcrumbs (my choice) 2/3 cup ketchup 2/3 cup parsley 3 large or 2 extra-large eggs, lightly beaten 1 Tbs. dried oregano or basil 1 tsp. ground thyme 1 tsp. salt ½ tsp. ground black pepper Knead the mixture with your hands until everything is well blended. Do not over mix. Fill the baking dish with the meat mixture and bake for 1 hour. In the meantime, mix a few tablespoons of ketchup with a tablespoon of mustard (I use Grey Poupon) and a couple of tablespoons of granulated brown sugar. When the meat loaf has finished cooking, pour off the excess fat, smear the ketchup mixture on the top of the loaf, and return it to the oven for 10-15 minutes. When it’s done, let it stand for 15 minutes to allow the juices to redistribute.
  7. Lemon Sauce This lemon sauce is made with lemon juice, cornstarch, sugar, and butter. I often cube boneless chicken breasts and saute it, then add this sauce to it and serve over cooked rice. INGREDIENTS: • 1/2 cup granulated sugar • 1 tablespoon cornstarch • 1/4 teaspoon salt • 1 cup boiling water • 1 tablespoon finely grated lemon peel • 2 tablespoons fresh lemon juice • 1 tablespoon butter PREPARATION: In a saucepan, combine sugar, cornstarch and salt. Add boiling water. Cook, stirring constantly, until mixture is thick and clear. Stir in lemon peel, lemon juice, and butter.
  8. Simple Lasagna with Hearty Tomato-Meat Sauce (From America’s Test Kitchen) Serves 6 to 8 If you can't find meatloaf mixture for the sauce, substitute 1/2 pound ground beef and 1/2 pound sweet Italian sausage, casings removed, for the meatloaf mixture. The assembled, unbaked lasagna, if wrapped tightly in plastic wrap and then in foil, will keep in the freezer for up to 2 months. To bake, defrost it in the refrigerator for a day or two and bake as directed, extending the baking time by about 5 minutes. Tomato-Meat Sauce 1 tablespoon olive oil 1 medium onion, chopped fine (about 1 cup) 6 medium garlic cloves, minced (about 2 tablespoons) 1 pound meatloaf mix 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/4 cup heavy cream 1 can (28 ounces) pureed tomatoes 1 can (28 ounces) diced tomatoes, drained Ricotta, Mozzarella, and Pasta Layers 15 ounces whole milk or part-skim ricotta cheese (1 3/4 cups) 2 1/2 ounces grated Parmesan cheese (1 1/4 cups) 1/2 cup chopped fresh basil leaves 1 large egg, lightly beaten 1/2 teaspoon salt 1/2 teaspoon ground black pepper 12 no-boil lasagna noodles from one 8- or 9-ounce package 16 ounces whole milk mozzarella cheese, shredded (4 cups) 1. Adjust oven rack to middle position and heat oven to 375 degrees. 2. Heat oil in large Dutch oven over medium heat until shimmering, about 2 minutes; add onions and cook, stirring occasionally, until softened but not browned, about 2 minutes. Add garlic and cook until fragrant, about 2 minutes. Increase heat to medium-high and add ground meats, salt, and pepper; cook, breaking meat into small pieces with wooden spoon, until meat loses its raw color but has not browned, about 4 minutes. Add cream and simmer, stirring occasionally, until liquid evaporates and only fat remains, about 4 minutes. Add pureed and drained diced tomatoes and bring to simmer; reduce heat to low and simmer slowly until flavors are blended, about 3 minutes; set sauce aside. (Sauce can be cooled, covered, and refrigerated for 2 days; reheat before assembling lasagna.) 3. Mix ricotta, 1 cup Parmesan, basil, egg, salt, and pepper in medium bowl with fork until creamy; set aside. 4. Smear entire bottom of 13 by 9-inch baking dish with 1/4 cup meat sauce (avoiding large chunks of meat). Place 3 noodles in baking dish to create first layer. Drop 3 tablespoons ricotta mixture down center of each noodle and level domed mounds by pressing with back side of measuring spoon. Sprinkle layer evenly with 1 cup shredded mozzarella cheese. Spoon 1 1/2 cups meat sauce evenly over cheese. Repeat layering of noodles, ricotta, mozzarella, and sauce two more times. Place 3 remaining noodles on top of sauce, spread remaining sauce over noodles, sprinkle with remaining 1 cup mozzarella, then with remaining 1/4 cup Parmesan. Lightly spray a large sheet of foil with nonstick cooking spray and cover lasagna. 5. Bake 15 minutes, then remove foil. Return lasagna to oven and continue to bake until cheese is spotty brown and sauce is bubbling, about 25 minutes longer. Cool lasagna about 10 minutes; cut into pieces and serve.
  9. Herbed Pasta With Feta Cheese Adapted from recipe in Penzeys Spices catalog. An easy, meatless pasta meal served with crusty bread. The herbs give great flavor to the dish, and the combination of tomatoes, feta and olives can’t be beat. 1 lb. package fresh angel hair pasta 1/4 Cup olive oil 1 Tb. parsley 1 tsp. cracked rosemary 1 tsp. basil 1/2 tsp. marjoram 1 can of diced tomatoes 1 small can of chopped black olives 1-2 Tb. balsamic or red wine vinegar 4 oz of feta cheese, crumbled Bring a large pot of water to a boil. While the water for the pasta is heating, mix olive oil, parsley, rosemary, basil and marjoram together and let stand for 5 minutes. Cook the pasta according to the package directions, which is usually only 3-4 minutes or so for angel hair pasta. When the pasta is almost done cooking, add the vinegar, feta cheese, olives, and tomatoes to the oil and mix lightly. Drain the pasta and rinse briefly. Toss the pasta and sauce together. Serve with crusty French bread. Serves: 4 for lunch or 6 as a side dish. Prep. time: 10 minutes. Cooking time: 10 minutes.
  10. I don't know where this stupid thing came from, but "easy peasy".
  11. Harpo Speaks, the autobiography of the silent Marx brother, Harpo. Wonderful!
  12. Recently finished With the Old Breed: At Peleliu and Okinawa. The author, E.B. Sledge, was a Marine during these two World War II battles. This is one of the best books of any kind that I've ever read. His insights are absolutely fascinating.
  13. With the Old Breed: At Peleliu and Okinawa by E.B. Sledge. A fascinating first-person account by a Marine who fought in these World War II battles. Brings it all to life better than any other book I've read or movie I've seen.
  14. The Life and Times of the Thunderbolt Kid, Bill Bryson's memories of growing up in the Midwest in the 50s and 60s. Like most of Bryson's books, it's an entertaining and very funny read. Before that, I read Stephen Ambrose's To America -- Personal Reflections on an Historian. His final book, it contains his thoughts on the periods of history he wrote about and insights about his writing.
  15. You guys must live in California to be finding these fabulous wines. I live in the Maryland 'burbs of Washington, DC, where the county owns the liquor stores. The selection is shiate. I usually end up buying Australian wines.
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