RDBE (for those in the know)

[Guest hjsdds]

Hi there! First time we've had i net since departing NH ! Happy Belated Birthdays to Connie and Renee! Last time I checked we will see Connie at Wichita! Hope that hasn't changed. A new birthday hug to Pam Ridgely. We did big birthday huggies when we left them at Goshen, but it was a little too early in the morning for Limoncello! We have another new member #45! Gabriella Selm joined the RDBE at Escapade! She is the primary driver of their International 4700 AND LOVES IT! WAY TO GO!We're at the Chapter 7 Royals Carriage Club rally in Logansport, IN until Tuesday when we head back to Goshen. The bed on Carries truck should be done by Friday and she is heading to Goshen to meet us and do some sight seeing, then on to Wichita and Sedalia! See ya'all there! Davena

[Guest hjsdds]

Another new RDBE Member #44, Nancy O'Bosky celebrated her birthday on September 15th!

Happy, happy, birthday Nancy! Nancy has a Pete better known as 'Petes Draggin'. Maybe next year Pete will drag you to the HDT Rally! We celebrated Nancy's welcome into the RDBE with a Limoncello toast in her rig, parked in our driveway in NH! What a site that was ~ 3 HDT's lined up in one yard and all belong to RDBE Gals! Nancys' Purple Pete , our Red Volvo and Carrie Drakes', (RDBE#2) 'Purple Hawg Hauler' FL! You'll all get to meet her in Wichita. She is meeting us in Elkhart in a few days after the bed of her truck is done, and caravaning down with us! Yep, everyones bed is being built except guess who's!! Safe travels, Nancy and keep in touch! Hugs Davena

[PatMcFall]

HAPPY BIRTHDAY NANCY!!! AND MANY, MANY MORE!!

 

Hugs...........Pat (RDBE #3)

[wa5vhu]

I snuck up to the door (I didn't dare go in!) and caught the RDBE ladies performing their supremely secret Limoncello toast.

 

[DJW]

Your a brave man Charlie. I hear tell that once a guy get's infected with that particular chromosome that's all she wrote.

 

Dennis

[PatMcFall]

HAPPY BIRTHDAY JANET!!! AND MANY, MANY MORE. We'll have to see if Davena has some "Limoncello" left from the HDT Rally so we can toast your birthday tomorrow. What do you say, Davena???

 

Hugs.............Pat

[Foreveramber]

Happy Birthday Janet!

had a GREAT time with the RDBE gals in Kansas. hiope you will all join us for a Rebel Rally in San Antonio, Tesax next year! See my post under HDT ... Rebel Rally in Texas!

[Foreveramber]

That was suppose to read "hope you will all join us for a Rebel Rally in San Antonio, Texas!" Okay, now I'm going to bed!!!!!!

[strawdog]

A VERY BELATED thanks for the birthday wishes. We spent the last month up in the Pioneer Mountains NW of Dillon, MT, and weren't able to get online very much. After 3 separate 6" snowfalls, we figured we were pushing our luck & better get back down to lower elevations.

 

We're already planning to attend next year's HDT rally, especially since we didn't get to come this year. Dave rethought what tags to get, and decided no more elk tags (where would we put it anyway??). So we should be free & clear next Sept/early Oct.

 

Thanks again!

Renee

[KAYERIVERCITY]

....maybe this is funny or maybe it isn't....BUT seems the ladies of the HDT's are keeping track on reach others birthdays......is there a cat fight brewing?.....geofkaye.....[hehehehehehehe]

[wa5vhu]

[PatMcFall]

HAPPY BIRTHDAY SUE!!! AND MANY, MANY MORE!!! Wish you were closer....we'd have a real BIRTHDAY "Happy Hour" celebration.

 

HUGS............Pat

[Foreveramber]

Happy Birthday Sue! Maybe we'll see you at the Rebel Rally in San Antonio next year.

[Guest hjsdds]

Hi Sue, Sorry about the delay in wishing you a very HAPPY BIRTHDAY! It took us 4 days to get back to NH and with grand babies etc. Just getting on

the computer! Hugs Davena

[HisNibs]

Thank you all for the birthday wishes. The weather was nice that day in Kilgore, Texas, so went on a motorcycle ride and had some wonderful barbecued ribs for lunch at the Country Tavern.

 

Pat and Mike McFall came by for a visit on Thursday while we were still at the Shallow Creek Campground in Kilgore. So nice to see them again.

 

We are currently in Dallas where the Volvo is getting a new paint job. The weather changed drastically overnight. It was very humid and in the mid 80's on Sunday but on Monday is was pouring and never got above 53 degrees. Wow.

 

Sue McCarron

[PatMcFall]

HAPPY BIRTHDAY, MARITA!!! AND MANY, MANY MORE! Hope to meet you in person someday for a traditional "Limoncello" toast. Have a great day!!

 

Hugs..........Pat

[Guest hjsdds]

Happy Birthday greetings to Marita! Sorry you didn't make it to the Maine rally but maybe next year! Wishing you a wonderful birthday and hope to see you at one of our get-togethers! Hugs Davena

[Guest hjsdds]

Hi Ya'all! I need to get started on the 2008 Calendars. Time was a little short at Wichita this year to get as many pictures done as I had hoped. Any of you that did not have a px done, I ask that you snuggle up to your DH, and whisper in his ear, "honey would you please take a couple pictures of your DW, in, on, or beside our truck?" A couple different poses would be great! I'm sure RDBE gals can be creative and give the calendar a little pizzazz! Send them along via email. (dszmyt@yahoo.com) We prefer JPEG as they are usually clearer and easier to work with. Also let me know how many you would like and a mailing address. I'll try to keep the price the same as last year or less and have them ready for Christmas gifts. Sorry we won't be able to make the Rebel Rally that Amber has organized in San Antonio. Sounds like a great time thanks to an RDBE Gal!! Waiting to hear from ya'all also about the RBDE GAL RECIPE BOOK. Ute volunteered to have her daughter assemble it for us. SO send your favorite recipes along and alter the name a little so it has a link to trucks or RVing. ie Val has a Double Clutch Chocolate Chip cookie recipe, I have a Diesel Dip recipe, etc. etc. Submit as many as you would like and any category. Any questions send them along. I'll ask Ute to give us a time frame and cost of paper. Your suggestions on a name for the book would be appreciated. Lots of projects and so little time! Hugs Davena

[Guest hjsdds]

RDBE Gal, Billie Eberle is having surgery for a hiatal hernia on the 30th in Wichita. I wish you a speedy recovery and remember all the little tips I gave you at the rally to get well quickly! You are in our prayers. Hugs Davena

[still working]

Put us down for 2 calendars.

 

Yes this is Larry.

[Guest hjsdds]

Larry, I like that name! How is Billie Doing? Give her our best! Hugs Davena

[huch1212]

Non RBDE GAL RECIPE Contribution...

 

 

 

Recipe #1 - For all you Rib lovers.....

 

Whiskey Grilled Baby Back Port Ribs

 

 

Preparation Time: 20 Minutes

Cook Time: 2 Hours 40 Minutes

Ready to Serve in: 3 Hours

 

Ingredients:

 

2 (2 pound) slabs baby back pork ribs

Coarsely ground black pepper

1 tablespoon ground red Chile pepper

2 1/4 tablespoons vegetable oil

1/2 cup minced onion

1 1/2 cups water

1/2 cup tomato paste

1/2 cup white vinegar

1/2 cup brown sugar

2 1/2 tablespoons honey

2 tablespoons Worcestershire sauce

2 teaspoons salt

1/4 teaspoon coarsely ground black pepper

1 1/4 teaspoons liquid smoke

2 to 6 teaspoons of whiskey

2 teaspoons garlic powder

1/4 teaspoon paprika

1/2 teaspoon onion powder

1 tablespoon dark molasses

1/2 tablespoon ground red Chile pepper

 

Directions:

 

1. Pre-heat oven to 300 degrees F

 

2. Cut each full rack of Ribs in half, so that you have 4 half racks. Sprinkle with salt & pepper (more pepper than salt), then 1 tablespoon of Chile pepper over the ribs. Wrap each half rack in aluminum foil then bake in the oven for 2 – 2 1/4 hours.

 

3. Now heat the oil in a medium sized saucepan over medium heat. Cook and stir the onions in the oil for 5 minutes. Stir in the water, tomato paste, vinegar, brown sugar, honey and Worcestershire sauce. Now season with 2 teaspoons salt, 1/4 teaspoon freshly ground black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses and ½ teaspoon ground Chili pepper. Bring mixture to a boil then reduce heat. Simmer mixture uncovered for 1 1/4 hours, uncovered or until the sauce thickens. Remove from heat and set the sauce aside.

 

4. Pre-heat your outdoor grill for high heat.

 

5. Remove the ribs from the oven and let them stand for 10 minutes.

 

6. Remove the racks of ribs from the aluminum foil and place them on the grill. Grill the ribs for 3 to 4 minutes on each side.

7. Brush a liberal amount of the sauce on the racks while they are grilling just before you serving as adding the sauce to early will tend to burn the ribs.

 

If you like a lot of sauce on your ribs tripple the sauce recipe and place the racks directly from the grill into a large baking pan/dish and literally submerge the ribs in sauce and bake for 20/30 minutes at 250 degrees.

 

Um Um, Finger Lickin Good.....

 

 

Recipe #2

 

Jon's New Orleans Style Slow Cooked Red Beans & Rice

 

INGREDIENTS:

 

A. One pound bag of Red Kidney Beans or if you prefer a one pound bag of Navy Beans or even Lima Beans work well with this recipe.

 

B. One pound of your favorite rolled pork breakfast sausage such as Jimmy Dean mild, medium hot or hot.

 

C. Two pounds of your favorite link sausage. - ( I used one pound of Andouille and one pound of Bratwurst in each of the three batches of red beans I made for the rally. In a pinch I've also used a good quality Polish Kielbasa but if at all possible I prefer using an uncooked sausage over pre-cooked sausage. )

 

D. One pound Bacon. - ( 1/2 to 3/4 pound bacon per batch of beans. )

 

E. One 15 oz can of Diced Tomato's. - ( For a spicier version add one can of Hunt Wesson Rotel Tomato's in addition to the regular 15 oz can of Diced Tomato's. )

 

F. One can of your favorite Beer. - ( 1/2 can will be used per one pound batch of beans. )

 

G. One red onion and one white onion.

 

H. One small Bell Pepper.

 

I. Three to four stalks of Celery. - ( One tablespoon full of Celery Sault is OK if you don't have a use for the remaining bunch of Fresh Celery. )

 

J. One Clove of Fresh Garlic or one heaping tablespoon full of Minced Garlic or if all else fails one teaspoon of Garlic Salt.

 

K. Two Bay Leaves.

 

L. Oregano ( One teaspoon full. )

 

M. Black Pepper ( One teaspoon full or to taste )

 

N. Salt ( One teaspoon full or to taste )

 

O. Hot Sauce "Tabasco, Crystal or your favorite local brand." - ( Six to eight good dashes or to taste )

 

P. One bag of White Rice

 

PREPERATION & COOKING:

 

1. Sift through the pack of beans to remove any dark beans or foreign objects such as small rocks.

 

2. Place beans in your crock pot then cover them with 1 1/2" of water and let them soak overnight for ten to twelve hours with no heat.

 

3. After the soaking is completed add a little water if need be then add the Dried Spices, Bay Leaf and Hot Sauce to the pot and set the temperature to 275 to 300 degrees and cook for approximately 12 hours.

 

Be sure and stir the beans every two hours or so and add a Little water if need be every time you stir the beans.

 

4. Lightly fry the rolled breakfast sausage and while frying break the sausage up into Very Small pieces with your spatula. Make sure the sausage isn't Overly Cooked as the remainder of the cooking will be done when the sausage is added to the beans later on.

 

5. Remove the crumbled sausage from the frying pan with a slotted spatula and add the drippings to the crock pot. Place the sausage into a storage container and place in the fridge.

 

6. Cut the uncooked bacon into 1" wide pieces and lightly fry till it just starts to wrinkle up.

 

NOTE: Do Not fry the bacon as long as you normally would for breakfast or sandwiches as you don't want it to be semi-crispy or crispy.

 

7. Remove the bacon from the frying pan and add the drippings to the crock pot. Place the bacon into a storage container and place the container in the fridge.

 

8. Fry the two pounds of link sausage over low heat for approximately ten minutes making sure that it is not Overly Cooked as the remainder of the cooking will be done when the sausage is added to the beans later on.

 

9. Remove the link sausage from the frying pan and add the drippings to the crock pot. Slice the link sausage into 3/8" to 1/2" wide pieces then place the sausage pieces into a storage container and place the container in the fridge.

 

10. Dice the two onions into 1/4" x 1/4" pieces and place in the fridge till later on.

 

11. Dice the bell pepper into 1/4" x 1/4" pieces and place in the fridge till later on.

 

12. Dice the celery into 1/4" x 1/4" pieces and place in the fridge till later on.

 

13. Clean the garlic clove and dice into 1/4" pieces and place in the fridge till later on.

 

14. After about eight hours of cooking the beans should start to be somewhat tender. At this point add the 1/2 can of beer, diced onions, diced celery and diced garlic to the crock pot.

 

15. After about 10 hours of cooking add the crumbled breakfast sausage, link sausage pieces, bacon pieces, diced bell pepper and DRAINED Diced Tomatoes to the crock pot.

 

After about twelve hours of cooking the beans should be fully cooked and ready to serve over rice with a few additional dashes of hot sauce to taste and a good salad of your choice.

 

I also recommend serving a Good French bread with any bean and rice dinner which will enable you to Slop Up any of the leftover juices.

 

BTW, the beans are also very good served directly over toast without rice..........

 

Enjoy!

[PatMcFall]

TO: Kathy Richards

 

HAPPY BIRTHDAY KATHY!! AND MANY, MANY MORE!!! Maybe we'll see you down the road for a Limoncello "birthday toast".

 

HAVE A GREAT DAY!!!

 

Pat

[Guest hjsdds]

Hey there Kathy! Wishing you the very best on your birthday! Safe travels! Hugs, Davena

[enophite]

Thanks all,,,

Kathy