21 January 1959 - ACTOR CARL SWITZER OF "OUR GANG" KILLED: Carl Dean
Switzer, the actor who as a child played Alfalfa in the Our Gang comedy
film series, dies at age 31 in a fight, allegedly about money, in a
Mission Hills, California, home. Alfalfa, the freckle-faced boy with a
warbling singing voice and a cowlick protruding from the top of his
head, was Switzer's best-known role.

As a child, Switzer, who was born August 7, 1927, entertained people in
his hometown of Paris, Illinois, with his singing. On a trip to
California to visit relatives, Switzer's mother took Carl and his
brother to the Hal Roach Studios, a film and television production
company that launched the careers of comedy legends like Laurel and
Hardy. The Switzer brothers were signed by Hal Roach and Carl was cast
as Alfalfa in the Our Gang series, which Roach began producing as silent
films in the early 1920s.

Our Gang revolved around a group of ragtag children and their
adventures. Along with Alfalfa, other popular characters included
Spanky, Buckwheat and Darla. Our Gang was considered groundbreaking in
that it featured white and black child actors interacting equally.
Switzer played Alfalfa from the mid-1930s to the early 1940s. In 1955,
the Our Gang films were turned into a hugely popular TV series called
The Little Rascals.

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

Title: Grandma Abson's Fat Rascals
Categories: Desserts, Snacks, Breads, Fruits, Nuts
Yield: 11 Rascals

8 oz (225 g or 8 heaped tb) self
- raising flour
4 oz (110 g) butter
2 oz (50 g) caster sugar
4 oz (110 g) raisins, sultanas,
- currants & glace cherries
1 oz (25 g) flaked almonds
1 ts Cinnamon
1 ts Nutmeg
Zest of 1 lemon or orange
7 tb Milk
2 lg Eggs
1 oz (25 g) demerara sugar

Sieve the flour and salt and rub in the butter. Add the
sugar, cinnamon, nutmeg and lemon or orange zest and
dried fruit/glace cherries. Beat the eggs and milk and
add to the mixture to make a soft dough. Roll out to
1/2" - 3/4" thick and cut in rounds w/pastry cutter.

This makes around 10 to 12. Place on baking tray and
sprinkle a little demerara sugar on the top of each one.

Bake in a hot oven for 15 minutes (425ºF/Mark 7/220ºC).

Yield: 10 to 12 fat rascals

RECIPE FROM: https://grandmaabson.blogspot.com

Uncle Dirty Dave's Archives

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03 February 1959 - BUDDY HOLLY AND THREE OTHERS DIE IN IOWA PLANE CRASH:
Rock 'n' roll star Buddy Holly, 22, perishes along with fellow
hit-makers Richie Valens, J.P. 'Big Bopper' Richardson, and their pilot,
when their Beechcraft plane goes down in a storm shortly after takeoff.

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

Title: Aunt Peggy Sue's Orange Glazed Ham Steak
Categories: Five, Pork, Citrus
Yield: 4 servings

1/4 c Sugar
1 tb + 1 ts cornstarch
2 tb Boiling water
1/4 c Orange juice
2 Oranges; juiced, zest fine
- grated
2 Ham steaks; 1 lb, 1/2" thick
- each

Recipe Courtesy of Paula Deen

Set the oven @ 350ºF/175ºC.

In a small bowl, whisk together the sugar, cornstarch
and boiling water until the granules dissolve. Whisk in
the orange zest and juice.

Put the ham steaks in a large baking dish. Pour half of
the glaze over the meat, turning once to coat them
evenly. Bake for 1 hour, turning the steaks occasionally
and basting them with the remaining glaze. The glaze
will thicken and the finished ham will be golden around
the edges. Remove from the oven and transfer the steaks
to a serving platter.

Serve hot.

RECIPE FROM: https://www.foodnetwork.com

Uncle Dirty Dave's Archives

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' March 1959 - THE BARBIE DOLL MAKES ITS DEBUT: The first Barbie doll
goes on display at the American Toy Fair in New York City.

Eleven inches tall, with a waterfall of blond hair, Barbie was the first mass-produced toy doll in the United States with adult features. The
woman behind Barbie was Ruth Handler, who co-founded Mattel, Inc. with
her husband in 1945. After seeing her young daughter ignore her baby
dolls to play make-believe with paper dolls of adult women, Handler
realized there was an important niche in the market for a toy that
allowed little girls to imagine the future.

Barbie's appearance was modeled on a doll named Lilli, based on a German
comic strip character. Originally marketed as a racy gag gift to adult
men in tobacco shops, the Lilli doll later became extremely popular with children. Mattel bought the rights to Lilli and made its own version,
which Handler named after her daughter, Barbara.

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

Title: Australian Shrimp On The Barbie
Categories: Seafood, Bbq, Citrus
Yield: 8 Servings

1/2 c Butter; melted
1/4 c Olive oil
1/4 c Minced fresh herbs; parsley,
- thyme, cilantro
3 tb Fresh lemon juice
3 lg Garlic cloves; crushed
1 tb Minced shallot
Salt & fresh ground pepper
1 1/2 lb Med-large shrimp; shells on
Spinach leaves
Lemon slices

Combine first 8 ingredients in large bowl. Mix in
shrimp. Marinate at room temperature 1 hour or in
the refrigerator 5 hours,stirring occasionally.

Prepare barbecue with medium hot coals. Thread shrimp
on narrow skewers.

Grill until just opaque, about 2 minutes per side.

Line platter with spinach.

Arrange skewers on platter.

Garnish with lemon and serve.

Makes 8 servings.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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Hello Dave,

' March 1959 - THE BARBIE DOLL MAKES ITS DEBUT: The first Barbie doll
goes on display at the American Toy Fair in New York City.

Barbie now has a trans version. Not sure how long he/she/it will last
in certain parts of the USA ...

For Life,
Lee

--
Love! Not hate! Makes America great!

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04 May 19559 - FIRST GRAMMY AWARDS HELD IN NEW YORK AND LOS ANGELES: The National Academy of Recording Arts and Services hosts black-tie dinners
on both coasts to give out the first Grammy Awards. Attendees include
Frank Sinatra, Sammy Davis Jr., and Dean Martin. 'Volare' wins Song and
Record of the Year, and Henry Mancini's 'The Music From Peter Gunn'
takes Album of the Year.

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

Title: Volare's Sea Bass Picatta
Categories: Seafood, Sauces, Wine, Vegetables, Herbs
Yield: 4 servings

4 (8 oz ea) portions Chilean
- Sea Bass; skinned, pin
- bones removed
1/4 c Olive Oil Blend
Sslt & pepper

MMMMM--------------------------SAUCE---------------------------------
1 c Pinot Grigio wine
1 c Chicken stock
2 tb Capers in brine; drained
1/2 c Diced tomatoes; seeded
2 tb Unsalted butter
A - P Flour for butter
1/2 ts Chopped fresh herbs basil
1/2 ts Chepped fresh Italian parsley
Salt & pepper

FOR THE FISH: Place the portions of seabass on a towel
to remove any surface moisture. Season generously with
S & P. In a hot sauté pan bring the olive oil to smoke
point and add the seabass. Allow to cook without
disturbing until a golden crust has formed. Turn the
bass over and place in a 450┬║F/232┬║C oven for 7-10
minutes depending on thickness until cooked through.
Serve with your favorite vegetables, potatoes or
polenta. Finish with the picatta sauce listed below.

FOR THE SAUCE: Bring the white wine to boil in a
saucepot and reduce by half. Add the chicken stock and
capers and continue boiling for a few minutes. Next roll
the butter in flour to make a quick roux, add to sauce
and let reduce and thicken until nape. Finish sauce with
herbs, s&p and finally tomatoes. Serve over the fish
immediately.

Serves 4

RECIPE FROM: https://volare-restaurant.com

Uncle Dirty Dave's Archives

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8 June 1959 - US POST OFFICE DELIVERS MAIL BY ROCKET: the U.S. Navy
submarine USS Barbero launched a nuclear-capable turbojet cruise missile towards a naval base in Mayport, Florida. And after 100 miles and just
over 20 minutes in the air, it would deliver its payload. Not a
4,000-pound warhead like it was designed to hold, but rather letters, performing the the United States' first and last official missile mail delivery.

The launch was an obvious and self-admitted stunt-each of the 3,000
letters packed into the SSM-N-8A Regulus's fuselage in lieu of a bomb
was from Postmaster General Arthur A. Summerfield himself, addressed to prominent Americans like President Dwight D. Eisenhower and packaged in commemorative envelopes.

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

Title: Old Post Office Crab Cakes
Categories: Seafood, Breads, Citrus
Yield: 8 Cakes

1 lb Jumbo lump crab meat
1 lb Claw crab meat
1 c High quality mayonnaise
1/4 c Dijon mustard
1 tb Old Bay Seasoning
Juice of 1 lemon
1 c Panko
2 Egg whites; stiffly beaten

MMMMM----------------------MOUSSELINE SAUCE---------------------------
4 lg Egg yolks
2 ts Lemon juice
1/4 lb Butter; melted, boiling hot
Cayenne
1 ts Salt
2 tb Heavy cream

HOW TO COOK MOUSSELINE SAUCE: Put the egg yolks and
lemon juice in a blender and add the butter in a slow
steady stream; make sure the butter is very hot.

Blend in the cayenne and salt.

Add heavy cream.

If you wish to have the sauce thicker, place a bowl over
a pot of softly boiling water, and stir constantly with
a whisk until thick.

MAKE THE CAKES: Preheat the oven to 475|+F/245|+C.

Make sure there are not shells in the crab meat and that
the meat is moist but not watery. Gently mix the crab
meats, mayonnaise, mustard, Old Bay, lemon juice, and
panko, being careful not to break up the lump crab meat
too much. Fold in the beaten egg whites.

Using about a 4-ounce ice cream scoop, scoop out cakes
onto an oiled baking sheet. (You can make large or small
cakes.)

Bake for 12 to 15 minutes until the cakes are fluffy and
golden.

Serve the crab cakes with Mousseline Sauce.

From Cooking in The Lowcountry/From The Old Post
Office by Jane & Michael Stern - 2004.

From: http://www.all-fish-seafood-recipes.com

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