Ruth Haffly wrote to Dave Drum <=-

the local Star 66 truck stop restaurant .... Spanakopita, gyros,
sometimes (rarely) moussaka. But never avgolemono.

We've got some down in Raleigh but usually don't go down there just for
a meal unless it's a special occaision. If we're down there, we'll get something, sometimes fast food, sometimes more upscale. Yesterday was Steve's birthday so we went to the local Texas Roadhouse. I also made a pumpkin roll; that's been his birthday cake ever since his mom gave me
the recipe in 1992.

This is my other favourite Greek speciality - especially when someone
else is making it. Bv)=

Title: Moussaka - Part One
Categories: Lamb/mutton, Cheese, Potatoes, Casseroles, Sauces
Yield: 8 Servings

I've eaten it different times but not (yet) tried making it. It may be like some things, enjoy it when somebody else has taken the time/effort
to make it.

It's sorta/kinda like a Greek lasagne using potatoes/eggplant for the pasta sheets. I will note, too, that nat all moussaka uses bechamel. I've had some very tasty moussaka made with red gravy.

I've made this recipe - once only - and it was quite tasty. Almost converted
me to red moussaka. I'dgladly eat it if someone else made it.

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

Title: A.T.K. Moussaka
Categories: Beef, Vegetables, Potatoes, Herbs, Sauces
Yield: 8 servings

3 1/2 lb Eggplant; in 3/4" cubes
1/2 c + 2 ts + 3 tb EVOO; divided
2 ts Table salt; divided
3/4 ts Pepper; divided
1 1/2 lb Yukon Gold potatoes; peel on
- sliced crosswise 1/4"

MMMMM------------------------MEAT SAUCE------------------------------
1 tb Extra-virgin olive oil
1 lg Onion; chopped fine
1/2 ts Table salt
4 cl Garlic; minced
1 tb Tomato paste
1/2 c Dry red wine
2 ts Paprika
2 ts Dried oregano
1/2 ts Red pepper flakes
1/4 ts Ground cinnamon
1 lb Ground chuck beef
14 1/2 oz Can crushed tomatoes
2 ts Red wine vinegar

MMMMM-------------------------BECHAMEL-------------------------------
6 tb unsalted butter
1/2 c A-P flour
2 1/2 c Whole milk
4 oz Kasseri cheese; shredded
1/4 ts Table salt
1/8 ts Ground nutmeg
3 lg Egg yolks; lightly beaten

FOR THE VEGETABLES: Adjust oven racks to middle and
lower-middle positions and heat oven to 450ºF/232ºC.
Line 2 rimmed baking sheets with aluminum foil and spray
with vegetable oil spray. Divide eggplant evenly among
prepared sheets. Toss each batch with 1/4 cup oil, 1/2
teaspoon salt, and 1/4 teaspoon pepper until evenly
coated, and spread eggplant into single layer. Roast
until eggplant is softened and lightly browned, about 30
minutes, switching and rotating sheets halfway through
roasting. Transfer sheets to wire racks to cool. Reduce
oven temperature to 400ºF/205ºC.

While eggplant roasts, grease 13" X 9" baking dish with
2 teaspoons oil. In medium bowl, toss potatoes with
remaining 3 tablespoons oil, 1 teaspoon salt, and 1/4
teaspoon pepper. Cover and microwave until potatoes can
be easily pierced with tip of paring knife, 8 to 10
minutes, stirring halfway through microwaving. Transfer
potatoes, along with any accumulated liquid, to prepared
dish and let rest until cool enough to handle, about 15
minutes. Shingle evenly in dish.

FOR THE MEAT SAUCE: Heat oil in Dutch oven over medium
heat until shimmering. Add onion and salt and cook,
stirring occasionally, until just starting to brown, 6
to 8 minutes. Add garlic and stir constantly until
fragrant, about 1 minute. Add tomato paste and cook,
stirring frequently, until paste darkens, about 2
minutes. Stir in wine, scraping up any browned bits from
bottom of pot. Add paprika, oregano, pepper flakes, and
cinnamon and cook, stirring frequently, until wine is
almost completely evaporated, 2 to 3 minutes. Add beef;
increase heat to medium-high; and cook, breaking up meat
with wooden spoon, until no pink remains, 4 to 5
minutes. Add tomatoes and cook, stirring occasionally,
until liquid has almost completely evaporated and spoon
leaves trail when dragged through sauce, 6 to 8 minutes.
Stir in vinegar, cover, and remove from heat.

FOR THE BÉCHAMEL: Melt butter in medium saucepan over
medium heat. Whisk in flour and cook until golden, about
one minute. Slowly whisk in milk and cook, whisking
constantly, until mixture is thick, smooth, and comes to
boil, about 5 minutes. Off heat, whisk in kasseri, salt,
and nutmeg. Cover and let stand for 5 minutes. Whisk in
egg yolks and cover to keep warm.

Cover potatoes with eggplant, lightly pressing into even
layer. Spread meat sauce in even layer over eggplant.
Top with béchamel. Place dish on rimmed baking sheet and
bake on middle rack until top of moussaka is deeply
browned in spots and is bubbling at edges, about 30
minutes. Let cool for 30 minutes before serving.

By: Steve Dunn

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

Uncle Dirty Dave's Kitchen

MMMMM

... Americans will put up with anything provided it doesn't block traffic.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Ruth Haffly wrote to Dave Drum <=-

I like cream soda; I do not like Dr. Pepper. I'll probably never try
the combination tho.

My first go was when somoene handed me a bottle and I took a drink
withut paying attention - until it hit my mouth.

I'll ask what it is before drinking.

This was a relatively stick-in-the-mud typre event with no reasone to exoect something n the "gotcha" category. But it sure go my attention.

I still try to peruse the available drinks or ask if offered one, what
it is. Did find out that Olive Garden has raspberry diet Coke when we
went there for lunch on Tuesday. I'm wondering if this means it will be back as a choice in the "pick your own flavor" machines.

Once in a while I get surprised by something I didn't/wouldn't have asked
for and am made a convert to some degree. But not often.

8<----- CLIP ----->8

All Ihave left of "odd" coinage is (if I remember where I put them)
some Loonies and Teonies (Canadian dollar/two dollar coins.

I don't have any of them but do have an assortment of European
countries coinage as we were stationed in Germany pre EU. I've got a
few Canadian pennies, Mexican pesoes, various Asian coinage, also some Polish paper money.

I have a couple of Russian 10 rubble nots somewhere in all of my plunder.
when I last looked they were worth about 8c/Americn .....

As they say "A pint's a pound, the world around." What we need is
a good five-cent nicklel.

Now more than ever, now that the penny is going away.

It will be a while before they disppear. But they have quit making new ones.

One of the lacals here quit doing pennies a could years ago. Roundibng each transaction to the neareast nickel. And not doing paper dollarsa.

When we were stationed in Germany, both the (American) post office and bank on post dealt with pennies, all other facilities rounded to the nearest nickel. IIRC, I rolled maybe a dollar or so in pennies over the almost 6 years we were over there.

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

Title: Falscher Hase
Categories: Beef, Meatloaf, Pork
Yield: 4 Servings

1/2 lb Ground Beef; lean
1/2 lb Ground Pork; lean
1 md Onion; chopped
3 tb Bread Crumbs
3 tb Water; cold
2 lg Eggs
1/2 ts Salt
1 ts Paprika
1 ts Prepared mustard
2 tb Parsley; Chopped
3 lg Hard cooked eggs; peeled
4 sl Bacon
4 tb Oil
1 c Beef Broth

MMMMM---------------------------SAUCE--------------------------------
1/4 c Water; Hot
1/4 c Water
1 ts Cornstarch
1/2 c Sour Cream

Thoroughly mix ground meats, onion, bread crumbs, 3 Tb cold water, and
eggs. Flavor w/salt, praprika, mustard, & parsley. Blend ingredients
thoroughly.

Flatten out meat mixture in the shape of a square, (8" X 8"). Arrange
whole hard-boiled eggs in a row along the middle of the meat. Fold
sides of meat pattie over the eggs. Shape meat carefully into a loaf
resembling a flat bread loaf.

Occasionally rinse hands in cold water to prevent sticking.

Cube 2 strips bacon; cook in a Dutch oven about 2 minutes. Carefully
add the oil; heat. Place meatloaf in the Dutch oven and cook until
browned on all sides. Cut remaining bacon strips in half and arrange
over the top of the meatloaf.

Place uncovered Dutch oven in a preheated oven for about 45 minutes.
While meat is baking, gradually pour hot beef broth over the top of
the meatloaf; brush occasionally with pan dripping.

When done remove meat to a preheated platter and keep it warm. Add
1/4 cup of hot water to pan and scrape all gribbens from the bottom.
Bring to a gentle boil and add cornstarch that has been mixed with
1/4 cup water. Cook until bubbly and thick.

Remove from heat and stir in sour cream. Reheat to warm. Season
w/salt and pepper if desired.

Serve the sauce separately.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Add a Flintstones vitamin for a completely nutritious breakfast.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Diff'rnt strokes for different folks.

Exactly! Steve and I have always been more conscious of what we put
into our bodies than most folks. He does a lot of research on something new to determine whether or not it is something worth buying or not so
the reccommendation to use Stevia is based on that, and now 13 years of useage.

Saccharine is about the only one f the "artificial" sweetners I avoid.
And that's only because of its bitter after-taste. Even seeing the published link between saccharie and cancer didn't put me off of it.
But thst bitter component sure did. I ran the numbers to get behind
the sensationalist lead ins to the "scientific claim" of causing
cancer in lab rats. As near as I could figure an average-sized humern
bean would have to drink the equivalent of a barrel (55 gallons) of it
in a 24 hour period to equal the overdoses fed to the poor lab
animals.

I remember reading something along those lines years ago. AFAIK, I've
never bought anything with saccharine in it but may have unknowingly
consumed it when I was younger. I do recall my folks keeping a bottle of
the liquified version in their fridge for years, for the occaisional
times they drank iced tea.

8<----- HACK ----->8

I've never been a fan of cranberry sauce; mom and her mom (went to grandparents for Thanksgiving) always used the jelly. I do like
craisins but that's basically the only form of cranberries that I'll
eat.

I've not found a form of cranberries that I don't like. Including the cranberry juice I drink routinely to boost my kidney health. It has
side benefits of improving heart health,fightiing UTIs and boosting
immune function - among others. Sort of a natural super-food that
tastes good (to me - YMMV).

And I routinely add craisins to my oatmeal.

Oh, I forgot. Ocean Spray has a version that has "FREE" in big caps ob
the label. That's what I stock.

We rarely buy fruit juices, drinking more water than anything else. Some
of the water is the flavored, sparkling stuff, with some real fruit
juice but a very small amount. We do have a couple jugs each of white
grape juice and apple juice left over from our anniversary celebration.
We'll probably cut them with plain sparkling water so as not to get a
big carb hit. Did that with the fig syrup I made this summer, fig soda
tastes pretty good. (G)

My mom, when she was diagnosed diabetic, cut out putting sugar on

her RH> cereal. She subbed out probably a couple/3 tablespoons of
raisins RH> instead, probably more carbs than the sugar she used to put
on. I tried RH> to suggest some better subs for things but she resisted
change. RH> Probably some of that was dementia starting to kick in but
she was RH> diagnosed diabeticc several years before that. Don't know
what her A1Cs RH> ran but morning b/g checks ran in the 140s. Dr. just
had her on RH> metformin.

Another thing that I do routinely is to use honey as a sweetner. Especially in tea - hot or iced. It even makes the oil of bergamot in
Earl Gray tea almost palatable. Bv)=

We use that, sorgum and molasses. Any sugar I buy is brown, powdered,
raw or turbinado; main use of the latter two is in making jam or
preserves (which I eat very little of).

Title: Apple Rice Pudding
Categories: Diabetic, Desserts, Rice, Fruits
Yield: 6 Servings

Hmm, looks interesting. I use brown rice, jasmine rice or a rice blend
(put out by Lundberg). The brown would work the best all around of the
3, jasmine and blend is for when I cook Asian or just want a different
side.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Junk: stuff we throw away. Stuff: junk we keep.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Sean Dennis wrote to Dave Drum <=-

There used to was a soda called Diet Rite Cola. I've not seen it for a long time,

Dite Rite is still around in my area. I can buy it in a 12 pack at the Dollar General store just down the road.

Ours went awat when Whistle folded their tent here. All sodas bottled
by them were in glass deposit bottles. The convenience of lasndfillable
cans w/no deposit (in this state) did them in. They had a really good
orange soda and but I mostly miss the Grapeette. I really liked it.

Not well enough to go to WalMart/Scams Club which are the only places
it is sold currently.

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

Title: Sweet Potato Shepherd's Pie
Categories: Main dish, Beef, Pies, Potatoes, Cheese/eggs
Yield: 12 Servings

FORMATTED BY WENDY
CERACCHE-----
DBCP84B-----
5 lb Sweet potatoes -- mashed
1 c Bread crumbs
4 Egg yolks
3/4 c Raisins or currants
3 lb Ground beef

^^^^^^^^^^^

Pedant mode on: It's got beef so it's a cottage pie. Shepherd is from
"Sheep Herder" and a Shepherd's Pie is *only* made with lamb/mutton.

That doesn't mean it's not good - just mis-named. Bv)=

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

Title: Humphrey's Traditional Irish Shepherd's Pie
Categories: Lamb/mutton, Vegetables, Herbs, Potatoes, Dairy
Yield: 4 Servings

2 tb Oil
1 lg Onion; fine cut
1 1/4 lb Lean ground lamb, beef, or
- turkey
4 cl Garlic; minced
1 Bay leaf
1 1/4 c Hot water
2 tb Tomato paste
2 tb Worcestershire sauce
1/4 ts Salt
Ground black pepper
pn Thyme
1 lb Frozen mixed vegetables;
- peas, carrots, corn, (opt)
- mushrooms, green beans

MMMMM--------------------------TOPPING-------------------------------
2 1/2 lb Russet potatoes
Salt & pepper
4 tb Unsalted butter
1/2 c Whole milk or cream
1 Egg yolk
3 Scallions; thin sliced (opt)

* Shepherd's Pie has always been a staple of traditional
Irish cooking. The British use lamb in their Shepherd's
Pie, but beef is quite popular and ground turkey can be
used if preferred. This recipe can also be made in
individual pie dishes, which are always a hit. Drop by
Humphrey's Market to pick up all of your ingredients.

Add 2 Tbsp oil to a medium-size pot, on medium heat,
saute the onions until golden.

Raise the heat to medium-high, add meat, continuously
stir while sauteing, until it begins to brown.

When meat is cooked through, add 1 1/4 cups of hot water,
bay leaf and garlic, put lid on and bring to a simmer and
put the heat on low. Simmer for 30 minutes or until the
liquid reduces to 1/2 cup.

Meanwhile, peel and cube potatoes in 3cm/1" sq, boil in
water, until tender. Drain, add salt and pepper to taste,
add butter and mash.

Beat the egg yolk with milk. Add to the mashed potatoes
and stir. Add sliced scallions and stir. Set aside.

To the simmered meat, add tomato paste, Worcestershire
sauce, salt, pepper, thyme, and frozen vegetables. Mix
well and simmer for 5 more minutes. Empty into an
oven-safe deep dish and remove bay leaf.

Place rack on middle shelf of the oven, set thermostat
to 205ºC/400ºF.

Spread mashed potatoes over top of the meat mixture.
Rough up with a fork so that there are peaks -or- use the
fork to make some designs so the top will brown nicely.

Bake for 30-45 minutes, until golden brown on the top.

UDD NOTE: If you make this with non- ovine meat please
call it "Cottage" pie. Shepherd's Pie is reserved for
sheep meat. Your lexicographer will thank you.

Makes 4 servings

RECIPE FROM: http://www.humphreysmarket.com

Uncle Dirty Dave's Kitchen

MMMMM

... Bake the bread - buy the butter!
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

I'm 83 years old and have nothing to hide. I'm not sure if Ruth has
hit Social Security age yet or not. Disclosing details such as we chat about in here is unlikely to increase either postal or electronic SPAM.

(This echo shouldn't be on the Internet. If it is, I need to talk to
some people.)

I am all over the Internet and am very easy to find. I mean, I have
three public websites, am an amateur radio operator, love to leave comments all over social media, and as such, I know people csn find me.

After all, I lost my right to privacy when I signed the dotted line.

I can count on getting a couple of hearing aid leaflets and at least
one for burial insurance pamphlet every week.

I get junk mail constantly for the former occupant of my apartment who must have donated to every Democratic cause in existance. Thankfully, when I get my regular mailman, he knows to just toss it for me.

Maybe not as many Democratic causes as you might think. I only signed up for/donated to ONE campaign (Tammy Duckworth) who is a rarity in politics
in that she takes care of her people and is a moderate with that most un- common of commodities in a political figre - common sense.

Yet, from that one association I get e-mail and snail mail from every (or nearly) Democratic cause in the world. I got on yesterday from the DSCC (Democratic Senate Campaign Committee) listing an impressive litany of well-known personages saying "(NAME) asked you, (NAME) asked ... through
a long list of names.

Yesterday I replied to the dialy e-mail with IIf I didn't share my treasure with them why would you think your sorry a$$ is any different>" Apparently their mail robot doesn't understand plain (and snarky) American idiom

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

Title: 1 Minute Microwave Chocolate Cupcakes
Categories: Cakes, Snacks, Chocolate
Yield: 2 cupcakes

13 g (1 tb) Butter
12 g (2 tb) Cocoa powder
30 g (2 tb) Sugar
40 g (3 tb) Milk
20 g (2 tb) A-P flour
1/4 ts Baking powder

MMMMM--------------------CHOCOLATE FROSTING--------------------------
50 g (1 1/2 oz) Nutella
70 g (2 oz) Cold heavy cream
Sprinkles (opt)

In a microwave-safe bowl melt the butter.

Add the cocoa powder and mix to combine.

Add the sugar, room temperature milk, baking powder and
flour and mix to combine.

Transfer the mixture in 2 cupcake liners ( double or
triple the liners - see the video for explanation). Fill
the liners only half way.

Cook ONE cupcake at a time for 30 - 45 seconds. DO NOT
overcook these or they’ll dry out.

Allow the cupcakes to cool for 10 minutes before frosting.

Pipe the frosting onto the cupcakes, and optionally
decorate with sprinkles.

NOTES: Remember, different ingredients have different
densities. So don’t get confused when you see in the
ingredients that 2 tbsp of flour and 2 tbsp of sugar
have different amounts in grams.

Every microwave is different. Microwave cupcakes can
take anywhere between 30 and 45 seconds to cook. Be
careful to not overcook your cupcakes.

By: Emma fontanella

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

Uncle Dirty Dave's Archives

MMMMM
.

The bury-em-deep folks don't know I have a pre-paid cremation and have
old my brother to put my ashes in the trunk of his car to use at need
for trasction. So I can go on being of some use to someone

LMAO

"I'm stuck in the snow but my brother's helping me."

"How?"

"..."

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

Title: Trail Mix Tin Can Quick Bread
Categories: Dupree, Lunch
Yield: 8 Servings

... In the world of candy, apple flavour must be green not red
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

rats. I think it was the only "artificial sweetener" around, so it was

My Granny stocked the tiny tablets. I learned a bitter (literally)
lesson when I w2as six years old. Took one of the tablets and popped
it into my cake hole - thinking it would be like the teeny sugar bomb. Eeeeewwww ... took over a week to lose the bitter taste. Never again

I tasted a tiny bit of crystalised stuff that was around the rim of the bottle my parents had--and like you, instant eeeeeeeeeeeeeeeewwwwwwwww
! Also, the summer after my last year of high school but before
starting college, I visited my mom's younger sister for a week. One
night she offered me a can of diet Dr. Pepper; I drank it but after the first couple of swallows vowed never to drink it again. Don't remember what the sweetener was but the combination of that and Dr. Pepper converted me to a life long Coke drinker.

Diet "any soda" used to be verrrrrry strange tasting. It has improved
a lot over the years but I still get the off-putting metallic taste.
There used to was a soda calle Diet Rite Cola. I've not seen it for a long time,

I remember seeing it but never tried it. Drank a lot of the regular Coke
for years, then Steve suggested that I trade off for diet Coke. Saved
calories for other goodies, carbs when I was diagnosed diabetic.

I did discover a Dr. Pepper product Iquite like,mthough. Sugar free
Pwppwe mixed with Cream Soda. Apparently other like it as well DD>

becaouse it's hard to find it not store shelves. Bv)=

Kinda like my Dannon chocolate/raspberry/fat free yogut. Hard to keep
in stock.

And not one that can be replicated with just a scoop of raspberry jam in
plain yogurt. You need a source of good chocolate also.

I do tomato juice and the cranberry juice - which my nephrologist
(kidney doc) recommended as being good in several ways for my kidney

So far my kidneys seem to be doing well without cranberry juice. Had a scare a few years ago with some blood work that indicated maybe
otherwise so my primary care dr. referred me to a nephrologist. He said all was well, just come back once a year to keep an eye on things. Last time I saw him, he suggested drinking more water (or whatever) to stay better hydrated; this was not too long after our most recent long cross country trip.

Staying hydrated on a long trip is easy for guys. Andy bush, tree or
the vehicle itself provides enough of a "fig leaf" for easing of the pressur. Women don't have the same advantageous plumbing.

No, but having the camper has been handy for both of us. Just have to
find a relativly level space and pull off the road, lower the steps and
make sure the water pump is turned on.

8<-----SNIP ----->8

I'd ask for a cuppa tea--English Breakfast or something similar. My morning cup is usually British Blend but I will drink others if that
isn't available.

For breakfast - if I'm having tea - it's Lipton "orange, oekoe and
pekoe" ot, if I'm home it might be Constant Comment blend.

TO BE CONTINUED

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: Re: Extra Sweet
By: Sean Dennis to Ben Collver on Fri Oct 24 2025 04:11 pm

I'd prefer to be buried directly in the ground and have a tree planted
next to me so that over time, I become part of the tree. I have always loved nature and I'd love to be part of it.

I share that sentiment. When i was a kid my grandparents buried their
beloved dog at the foot of an apple tree. I am currently eating apples
from that tree.

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

Title: Laxative Fruit Roll
Categories: Fruit
Yield: 1 Batch

1 lb Dried black figs
1/2 lb Raisins
2 tb Slippery elm bark
3 tb Senna leaves; powdered
4 tb Charcoal; powdered
4 tb Soy or safflower oil
4 tb Honey

Grind figs and raisins in food chopper and mix with other
ingredients. When thoroughly blended, shape into a small loaf or
roll. Wrap in wax paper and keep in refrigerator, slicing as needed.

Recipe by Gypsy Boots

Recipe FROM: Bare Feet And Good Things To Eat, 1965

MMMMM
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Dave Drum wrote to Sean Dennis <=-

Not well enough to go to WalMart/Scams Club which are the only places
it is sold currently.

I didn't know Grapette was its own brand. I thought it was a Walmart
store brand. Shows what I know.

Pedant mode on: It's got beef so it's a cottage pie. Shepherd is from "Sheep Herder" and a Shepherd's Pie is *only* made with lamb/mutton.

I remember your discussion with Ben about that recently.

That doesn't mean it's not good - just mis-named. Bv)=

Yeah and that can cause confusion.

... Bake the bread - buy the butter!

I'd like to try to make "farmer's cheese" at home sometime.

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

Title: Farmer Cheese Cheesecake
Categories: November 19
Yield: 1 Servings

1 Crumb-crust recipe; made
-with finely
; ground graham
; crackers
5 pk Farmer cheese; (or cottage
-cheese),
; softened (8-oz)
3 3/4 tb All-purpose flour
Finely grated zest of 1
-orange
Finely grated zest of 1
-lemon
5 lg Eggs
2 lg Egg yolks
1/2 ts Vanilla

Make crumb crust as directed in separate recipe. Preheat oven to 550F.

Puree farmer cheese (or cottage cheese) with sugar in a food processor
until completely smooth. Then beat together cheese, sugar, flour, and
zests with an electric mixer until smooth. Add eggs and yolks, 1 at a
time, then vanilla, beating on low speed until each ingredient is
incorporated and scraping down bowl between additions.

Put springform pan with crust in a shallow baking pan. Pour filling
into crust (springform pan will be completely full) and bake in
baking pan (to catch drips) in middle of oven 12 minutes, or until
puffed. Reduce temperature to 200F and continue baking until cake is
mostly firm (center will still be slightly wobbly when pan is gently
shaken), about 1 hour more.

Run a knife around top edge of cake to loosen and cool completely in
springform pan on a rack. Chill cake, loosely covered, at least 6
hours. Remove side of pan and transfer cake to a plate. Bring to room
temperature before serving.

Cooks' note:

• Cheesecake keeps, covered and chilled, 2 weeks.

Gourmet November 1999

Converted by MC_Buster.

Per serving: 560 Calories (kcal); 33g Total Fat; (54% calories from
fat); 36g Protein; 26g Carbohydrate; 1360mg Cholesterol; 292mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 3
1/2 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

MMMMM

-- Sean

... "When I was a boy the Dead Sea was only sick." - George Burns
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Sean Dennis <=-

Yet, from that one association I get e-mail and snail mail from every
(or nearly) Democratic cause in the world. I got on yesterday from the DSCC (Democratic Senate Campaign Committee) listing an impressive
litany of well-known personages saying "(NAME) asked you, (NAME) asked
... through a long list of names.

I asked my postmaster in-person if they can stop delivering the constant
junk mail and he said since the previous resident didn't submit a change
of address, they legally have to deliver the junk ail to me. *eyeroll*

Yesterday I replied to the dialy e-mail with IIf I didn't share my treasure with them why would you think your sorry a$$ is any
different>" Apparently their mail robot doesn't understand plain (and snarky) American idiom

Bots have no sense of humor.

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

Title: Union Square Brunch
Categories: Brunch, Lunch
Yield: 8 Servings

2 tb Butter
1 lb Mushrooms, sliced
1 md Onion, chopped
1 tb Vegetable oil
3/4 lb Sweet Italian chicken or
-turkey sausage
12 sl White bread, crusts removed
1/2 lb Grated sharp Cheddar cheese
6 Eggs
2 1/2 c Milk
1 tb Dijon-style mustard
1/4 ts Nutmeg (up to 1/2)

Copyright Washington Post

This recipe is adapted from a dish in the new "A Cozy Book of
Breakfasts & Brunches," by Jim Brown and Karletta Moniz (Prima,
1997). The authors describe it as a savory bread pudding. We call it
a make-ahead meal in a dish.

In a 12-inch nonstick skillet, melt the butter over medium heat. Add
the mushrooms and onion, and cook until the onions are translucent,
about 10 minutes. Remove from the pan and place in a medium bowl. In
the same skillet, heat the oil and brown the sausage, breaking it up
until it is crumbly. Drain well and add to the mushroom-onion mixture.

Butter a 13-by-9-inch baking dish and cover the bottom with half the
bread, then half the mushroom-onion-sausage mixture, then half the
cheese. Make another layer with the remaining bread,
mushroom-onion-sausage mixture and cheese. In a medium bowl, mix the
eggs, milk, mustard and nutmeg. Pour this mixture over the layers in
the baking dish. Cover and refrigerate overnight.

The next day, preheat the oven to 350 degrees. Bake, uncovered, for 1
hour, until the top is brown and the eggs are completely set.

Per serving: 413 calories, 23 gm protein, 26 gm carbohydrates, 23 gm
fat, 215 mg cholesterol, 7 gm saturated fat, 639 mg sodium

Posted to FOODWINE Digest 19 Dec 96

From: Laurie Thompson <llt@GWIS2.CIRC.GWU.EDU>

Date: Thu, 19 Dec 1996 14:37:23 -0500

MMMMM

-- Sean

... I'm not afraid of death. I just don't want to be there when it happens.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Dave Drum <=-

Diet "any soda" used to be verrrrrry strange tasting. It has improved
a lot over the years but I still get the off-putting metallic taste.
There used to was a soda calle Diet Rite Cola. I've not seen it for a long time,

I remember seeing it but never tried it. Drank a lot of the regular
Coke for years, then Steve suggested that I trade off for diet Coke.
Saved calories for other goodies, carbs when I was diagnosed diabetic.

Aspertame is what makes the diet colas taste metallic to me. Coke Zero
uses *some* aspertame but mainly acesulfame potassium and stevia. It's
flavour profile is very much closer to the "realMcCoy".

I note that Coke is going back to cane sugar for its sweetner and drop\
kicking the HFCS to the curb. Now I won't have to se3arch out Mexican
Coco Cola if I need the fully leaded stuff as an ingredient.

I did discover a Dr. Pepper product Iquite like,mthough. Sugar free
Pwppwe mixed with Cream Soda. Apparently other like it as well DD>

becaouse it's hard to find it not store shelves. Bv)=

Kinda like my Dannon chocolate/raspberry/fat free yogut. Hard to keep
in stock.

And not one that can be replicated with just a scoop of raspberry jam
in plain yogurt. You need a source of good chocolate also.

The "Fruit on the bottom" yoghurts are nice. The 4 1/2 oz little tubs are
a pleasant snack if I get hunger pangs twixt meal times. Or just because.

I do tomato juice and the cranberry juice - which my nephrologist
(kidney doc) recommended as being good in several ways for my kidney

So far my kidneys seem to be doing well without cranberry juice. Had a scare a few years ago with some blood work that indicated maybe
otherwise so my primary care dr. referred me to a nephrologist. He said all was well, just come back once a year to keep an eye on things. Last time I saw him, he suggested drinking more water (or whatever) to stay better hydrated; this was not too long after our most recent long cross country trip.

Staying hydrated on a long trip is easy for guys. Andy bush, tree or
the vehicle itself provides enough of a "fig leaf" for easing of the pressur. Women don't have the same advantageous plumbing.

No, but having the camper has been handy for both of us. Just have to
find a relativly level space and pull off the road, lower the steps and make sure the water pump is turned on.

Not everyone brings their own Extended Stay America suite with then. Bv)=

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

Title: Coca-Cola Pot Roast
Categories: Beef, Vegetables, Sauces
Yield: 8 Servings

3 lb Beef chuck roast
2 tb Oil
16 oz Can crushed Tomatoes
12 oz Coca-Cola *
1 lg Onion; chopped or sliced
1 pk Spaghetti sauce mix
1 1/2 ts Salt
1/2 ts Garlic granules

* Use non-HFCS (Kosher for Passover/Mexican) Co'Cola.

Brown meat in oil for ten minutes on each side; remove
to crockpot. Drain fat.

Break up tomatoes in their juice; add remaining
ingredients, stirring until spaghetti sauce mix is
dissolved. Pour over meat. Cover; simmer until meat
is tender.

Thicken gravy; serve over sliced meat.

MM by Sylvia Steiger

Uncle Dirty Dave's Kitchen

MMMMM

... Almost anything is edible with a dab of French mustard on it.
--- MultiMail/Win
* Origin: Phoenix BBS * phoenix.bnbbbs.net (1:320/219)

Sean Dennis wrote to Dave Drum <=-

Not well enough to go to WalMart/Scams Club which are the only places
it is sold currently.

I didn't know Grapette was its own brand. I thought it was a Walmart store brand. Shows what I know.

And now you do. Grapette was around before Sam Walton was a gleam in his daddy's eye.

Pedant mode on: It's got beef so it's a cottage pie. Shepherd is from "Sheep Herder" and a Shepherd's Pie is *only* made with lamb/mutton.

I remember your discussion with Ben about that recently.

That doesn't mean it's not good - just mis-named. Bv)=

Yeah and that can cause confusion.

... Bake the bread - buy the butter!

I'd like to try to make "farmer's cheese" at home sometime.

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

Title: Farmer Cheese Cheesecake
Categories: November 19
Yield: 1 Servings

First trick is finding raw milk. Then you probably would want more
available space than a VA apartment.

I stand/sit corrected. This recipe uses pasteurised milk as it
doesn't look like it would take a lot of space. Certainly not
as much as I grew up with when we were milking 25 cows.

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

Title: Farmer Cheese
Categories: Five, Dairy, Herbs
Yield: 4 pounds

1/2 ga Wole milk
1/4 c White vinegar
3 tb Fine chopped fresh dill
1 ts Kosher salt

In a large, heavy-bottomed pot, bring 1/2 gallon
pasteurized whole milk to a slow boil, stirring
occasionally. Keep the heat at medium or medium-low;
otherwise, you risk scorching the milk on the bottom of
the pot.

When small, foamy bubbles begin to form in the milk, but
it is not yet at a rolling boil, turn off the heat. If
using a thermometer, the temperature should be about
190ºF/88ºC.

Slowly add 1/4 cup white vinegar and stir the milk.
Curds will immediately begin to form.

Let the milk sit for 15 minutes without stirring.

After 15 minutes, add 3 tablespoons finely chopped dill.

Place a colander over a large bowl or pot. Drape either
a dampened cheesecloth or thin dampened clean dish towel
over the colander. Pour the curds into the cheesecloth.
The whey, all the liquid in the mixture, will drain and
be collected in the bowl below, while the solid curds
will be caught in the cheesecloth.

Lift the cheesecloth and wrap it around the curds,
twisting and squeezing to remove as much moisture as
possible.

After squeezing out the moisture, the curds for farmer
cheese will be dry and crumbly. If you want a creamier
texture, mix a little of the reserved whey back into the
curds.

Add 1 teaspoon kosher salt and stir it together.

To shape the cheese, keep it wrapped in cheesecloth and
form it into a mound on a plate. Set another plate on
top and press the curds into a flat disc that is 1 to 2
inches tall. Cover and refrigerate for 1 hour or so
before removing the cheesecloth.

To make a ball, tie the cheesecloth with a length of
butcher's twine, attach it to a shelf in the 'frige or a
wooden spoon, and suspend it over a bowl. Gravity will
help shape the cheese into a ball and remove any excess
moisture.

Enjoy the cheese as is or in any of your favorite
recipes.

By Jennifer Meier

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

Uncle Dirty Dave's Archives

MMMMM

... Politics is either passing the buck or passing the dough.
--- MultiMail/Win
* Origin: Phoenix BBS * phoenix.bnbbbs.net (1:320/219)

Sean Dennis wrote to Dave Drum <=-

Dave Drum wrote to Sean Dennis <=-

Yet, from that one association I get e-mail and snail mail from every
(or nearly) Democratic cause in the world. I got on yesterday from the DSCC (Democratic Senate Campaign Committee) listing an impressive
litany of well-known personages saying "(NAME) asked you, (NAME) asked
... through a long list of names.

I asked my postmaster in-person if they can stop delivering the
constant junk mail and he said since the previous resident didn't
submit a change of address, they legally have to deliver the junk ail
to me. *eyeroll*

Business has reasons. Bureaucrats have a rule book. What you can do is
get a 3375 form from your post office a do a C.O.A. (to a vacant lot) for
the previous folks. If you can find an address where the house has been
razed ... or that has become a homeless ancampment, well there y' go.

Yesterday I replied to the dialy e-mail with IIf I didn't share my treasure with them why would you think your sorry a$$ is any
different>" Apparently their mail robot doesn't understand plain (and snarky) American idiom

Bots have no sense of humor.

Nor porportion.

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

Title: Onion Soup w/Coke
Categories: Soups, Vegetables, Beef, Breads
Yield: 4 Servings

1/4 c Butter
4 c Onions; thin sliced
2 cn Beef broth; (10.5 oz ea)
7 oz Coca-Cola(original bottle) *
1 ts Salt
1/2 ts Vinegar
1/8 ts Pepper
French bread; thick slices
Parmesan cheese; grated

* Nearly impossible to find. Substitute a "mini Coke" in
the 7 1/2 oz size.

In a heavy saucepan, melt the butter. Add onions and
cook until they are golden, do not brown.

Add the undiluted beef broth, 1 broth can of water,
Cola, salt, vinegar, and pepper. Cover and simmer 20
to 25 mins.

In a broiler, toast one side of the French bread slices.
Turn and generously sprinkle with the Parmesan cheese.
Toast until browned.

Into deep bowls, ladle the soup and top with the toast,
cheese-side up.

Makes 4 servings or about 6 cups.

Recipe from: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... Fruitarians won't eat seeds that contain baby plants,
--- MultiMail/Win
* Origin: Phoenix BBS * phoenix.bnbbbs.net (1:320/219)

Hi Sean,

first couple of swallows vowed never to drink it again. Don't remember what the sweetener was but the combination of that and Dr. Pepper converted me to a life long Coke drinker.

In the Army, we'd use regular Coke as a degreaser/cleaner for the
engines in our vehicles ijn the motorpool. Coke has so much
phosphoric acid in it that i cleans wonderfuolly, rinsing it off
leaves a nice clean object.

I know, I've heard about that too. But it won't stop me from drinking
the diet version.

So far my kidneys seem to be doing well without cranberry juice. Had a

Unfortunately, right now, my kidneys have rduced functionality after I
was dignosed with renal tubular acidosis. Once I get the insulin
pump, I am hoping that I will regain my kidney function.

Hopefully you will get it soon, and that you can regain some function.
Hooked to a machine for several hours, several times a week does not
sound like fun.

We just lost a good friend of ours--former Navy, retired FDNY, had a
long list of health issues. He passed away on Tuesday, after having a
massive heart attack last week. Initially they thought he'd need
dialisis but his kidneys came back, then faded out, like the rest of his
body. At his visitation last night and service today, the funeral home
was packed tight with people. He was the one who made chicken piccota
for a lot of our Legion get togethers; after I made it for the first
time several months ago, I told him and got a "good for you!". I'll
never make it again without thinking of him.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... If you focus only on the thorns you will miss the beauty of the rose.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: Re: Extra Sweet
By: Dave Drum to Sean Dennis on Sun Oct 26 2025 07:08 am

Title: Onion Soup w/Coke
7 oz Coca-Cola(original bottle) *
* Nearly impossible to find. Substitute a "mini Coke" in the 7 1/2 oz
size.

I've been told that Mexican Coke can be found on Scamazon and in Mexican grocery stores. Here's a recipe for OpenCola. Just like Coke, it does
*not* contain any kola nut.

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

Title: OpenCola Version 1.1.3
Categories: Beverages
Yield: 24 Liters

MMMMM---------------------FLAVOURING FORMULA--------------------------
10 g Food-grade gum arabic
3 1/2 ml Orange oil
3 ml Water
2 3/4 ml Lime oil
1 1/4 ml Cassia oil
1 ml Lemon oil
1 ml Nutmeg oil
1/4 ml Coriander oil
1/4 ml Neroli oil
1/4 ml Lavender oil

MMMMM-----------------SYRUP CONCENTRATE FORMULA----------------------
2 1/3 kg Sugar
2 1/4 l Water
30 ml Caramel color
17 1/2 ml Phosphoric acid (75%) or
- citric acid (3-1/2 ts)
10 ml Flavouring formula (2 ts)
2 1/2 ml Caffeine (1/2 ts)
- (optional)

Flavoring Formula:

Mix oils together in a cup. Add gum arabic, mix with a spoon. Add
water and mix well. I used my trusty Braun mixer for this step,
mixing for 4 to 5 minutes. You can also transfer to a blender for
this step. Can be kept in a sealed glass jar in the fridge or at room
temperature.

Please note that this mixture will separate. The gum arabic is an
essential to this part of this recipe, as you are mixing oil and
water.

Syrup Concentrate:

In a 1 gallon container, take 10 ml (2 ts) of the flavoring formula,
add the 75% phosphoric or citric acid. Add the water, then the sugar.
While mixing, add the caffeine, if desired. Make sure the caffeine is
completely dissolved. Then add the caramel color. Mix thoroughly.

Cola:

To finish drink, take 1 part syrup and add 5 parts carbonated water.

Recipe by Grad Conn, Cory Doctorow, and John Henson

Recipe FROM: <https://en.wikipedia.org/wiki/OpenCola_(drink)>

MMMMM
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Dave Drum wrote to Sean Dennis <=-

Not well enough to go to WalMart/Scams Club which are the only places
it is sold currently.

I didn't know Grapette was its own brand. I thought it was a Walmart
store brand. Shows what I know.

Grapette was its own brand back in the long ago. IIRC, WalMart bought it
and brought it back. That said, the last time I looked for Grapette in the local WalMart store, it had either been replaced or rebranded as the
"Grapette" name was no longer on the WalMart brand grape soda.

Maybe they no longer own it, or maybe that is just local anomally.

Mike

* SLMR 2.1a * In his hand a moving picture of the crumbling land
--- SBBSecho 3.28-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Ruth Haffly wrote to Sean Dennis <=-

I know, I've heard about that too. But it won't stop me from drinking
the diet version.

Oh, I wasn't trying to put you off of drinking diet Coke.

If I am going to drink Coke, as I occasionally do at places who do not
offer Pepsi or Dr. Pepper products, I prefer to drink Coke Zero Sugar
rather than Diet Coke as the latter has always had an astringent, bitter
taste in the background to me that I do not like.

Being born and mainly raised out West, it was much more common for me to
drink Pepsi products than Coke products.

My personal favorite is diet RC which I can only find in 2-liter bottles
at Kroger. Canned diet RC is all over but I prefer 2-liter bottles.

These days I am more likely drinking water with lemon (to hide the nasty
taste of our city water).

Hopefully you will get it soon, and that you can regain some function. Hooked to a machine for several hours, several times a week does not
sound like fun.

That and my doctors told me that in my case, if I get to that stage, I
will most likely not live much longer.

That reminds me, I need to get to the VA tomorrow for an electrolyte lab
test and to uh, drop off a sample. Tests and more tests these days...

We just lost a good friend of ours--former Navy, retired FDNY, had a
long list of health issues. He passed away on Tuesday, after having a massive heart attack last week. Initially they thought he'd need
dialisis but his kidneys came back, then faded out, like the rest of
his body. At his visitation last night and service today, the funeral
home was packed tight with people. He was the one who made chicken
piccota for a lot of our Legion get togethers; after I made it for the first time several months ago, I told him and got a "good for you!".
I'll never make it again without thinking of him.

I'm sorry for your loss. It's always so difficult losing friends and
family but it's a part of life we have to accept. All part of His plan.

I am afraid that I may suffer the same fate (kidneys working, then
failing again).ÿWhat angers me is that, once again, a majority of the
problems that lead to my kidney failure were the fault of the spotty
care I get from some providers at the VA. I now know better.

As for the chicken piccota, it's nice you have something to celebrate
your friend's memory with.

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

Title: Impossibly Easy Breakfast Bake (Crowd Size)
Categories: Breakfast, Cheese/eggs, Cassaroles, Seandennis
Yield: 12 Servings

2 Packages (12 oz each) bulk
Pork sausage
1 Medium bell pepper, chopped
(1/2 cup)
3 c Frozen hash brown potatoes
2 c Shredded Cheddar Cheese
(8 oz)
1 c Original Bisquick(TM) mix
2 c Milk
1/4 ts Pepper
4 Eggs

Prep time : 20 minutes Total time: 1 hour 10 minutes

Breakfast casseroles don't get any easier than this! Prepped in just
20 minutes and easily made-ahead and stored for the next morning,
this is the breakfast casserole recipe you need to conquer your next
brunch. The best part? It's crowd-sized, so everyone can enjoy a
piece (and then some)!

1. Heat oven to 400øF. Grease rectangular baking dish, 13x9x2 inches.
Cook sausage, bell pepper and onion in 10-inch skillet over medium
heat, stirring occasionally, until sausage is no longer pink; drain.
Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese
in baking dish.

2. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into
baking dish.

3. Bake uncovered 40 to 45 minutes or until knife inserted in center
comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes
longer or just until cheese is melted. Cool 5 minutes.

From:
http://www.bettycrocker.com/recipes/impossibly-easy-breakfast-bake-cro
wd-size

MM'd by Sean Dennis on 20 January 2017.

MMMMM

-- Sean

... Parkinson's Second Law: expenditures rise to meet income.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Mike Powell wrote to SEAN DENNIS <=-

Maybe they no longer own it, or maybe that is just local anomally.

I asked Bing and it spat out Wikipedia's entry:

"Grapette is a grape-flavored soft drink that was first produced and
marketed in 1939 by Benjamin "Tyndle" Fooks. Grapette is now produced
by Grapette International, and is marketed in the United States by
Walmart as part of its Sam's Choice line of soft drinks."

A better and much longer answer is provided by Grapette International themselves at https://www.grapette.com/read-more:

"In the late 80s, Grapette International's chairman, Brooks Rice, met
Sam Walton, founder of Walmart. Without wasting words, Walton told him,
"I want Grapette in my stores." Rice explained that although he couldn't provide the use of the brand names in the United States, he could offer
the flavors that once made the famous brands. Rice also personally
pledged that he would fulfill Walton's request to have Grapette and
Orangette in his stores someday.

Soon, Walmart was using some of the authentic Grapette Company flavor
profiles in its Sam's Choice line of signature sodas. The flavors fit
perfectly within the Sam's Choice brand, offering innovative, quality
products at a better value than the leading national brands. But it
always felt like something was missing - specifically, the famous
Grapette and Orangette brand names.

In early 2000, Grapette International was able to purchase the U.S.
rights to the Grapette and Orangette trademarks, finally reuniting the
flavors with their brand names. Now the third generation of founder Paul
May's family has given Walmart what Sam Walton requested almost twenty
years earlier.

In 2005, Grapette and Orangette became available exclusively in Walmart
stores nationwide."

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

Title: SAUSAGE, BREAD AND PEPPER FRITTATA
Categories: Cheese/eggs, Italian, Main dish, Vegetables, Seandennis
Yield: 8 Servings

3 tb Extra-virgin olive oil
8 oz Sweet Italian sausage,
--removed from casings
--(about 2 links)
1 Large bunch scallions, cut
--in 1/2" pieces
1/2 ts Kosher salt
1 Red bell pepper, cut in
--1/2" strips
8 Large eggs
1/4 c Milk
1 1/2 c 1/2" bread cubes, from a
--day-old loaf of country
--bread
1/4 c Grated Grana Padano

Preheat oven to 375 degrees F. Heat oil in a 10-inch nonstick skillet
over medium heat. Cook the sausage, crumbling with the back of a
wooden spoon, until no longer pink, about 3 to 4 minutes. Add the
scallions, season with 1/4 teaspoon salt and cook, stirring, until
the scallions begin to wilt, about 2 to 3 minutes. Add bell pepper,
and cook, stirring until wilted but not completely limp, about 8 to
10 minutes.

In a bowl, beat eggs with the milk and remaining salt. Let the bread
cubes soak in the egg-milk mixture until moistened, about 2 to 3
minutes. Reduce heat under skillet to medium-low, then pour in eggs
and bread and let cook until the eggs begin to set around the edges
of the pan, about 2 to 3 minutes.

Sprinkle all over with the grated cheese. Put the skillet in the
oven, and bake until frittata is set all the way through and the top
is golden, about 18 minutes. Let rest for a few minutes, then run a
knife around the edge of the skillet and invert onto a plate or
cutting board. Serve in wedges, warm or at room temperature.

Chef's notes: "Frittata is the quintessential Italian meal. You can
flavor it with anything you have on hand, and one of my favorite ways
is adding day-old bread with vegetables and sausages. When there is
nothing else in the house except eggs, this is the meal to make. From
what I recall, sausage, bread and egg frittata was a dish my
grandmother in Istria made often whereas the addition of peppers was
something more Italian American. It is nonetheless a delicious
combination. This recipe makes a great lunch with some salad on the
side."

Recipe by Lidia Bastianich

From: http://lidiasitaly.com/recipes/sausage-bread-pepper-frittata/

MM'd by Sean Dennis (1:18/200) on 14 November 2017.

MMMMM

-- Sean

... Pardon me, but would you have any Blue Poupon?
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,

I know, when we were in Kentucky for an RV rally in 2018, at the pot
luck supper, there was an assortment of drinks. I told Steve to get me something so he came back with Ale 8 One, diet (now Ale 8 Zero). That
was good, so we took home a box of 12. Got another box on our way home from a western trip some years later, most recently one of the couple
in our neighborhood gave me a couple of boxes (We tend their dog on
some of their trips.) after a trip back to see family.

I've seen Ale 8 at my local Kroger and Walmart stores. Walmart has recently really stripped the amount of choice in their soda offerings
so I prefer to go to Kroger to get soda (Kroger's house-brand soda is
much cheaper and just as good, if not better, than brand-name soda)
these days. They even have Diet RC (RC is my favorita cola) and
they're the only ones who have it in my area.

I should have looked for it when we were out in Pidgeon Forge last year.
(G) First couple of days were nice and sunny, then, Tuesday night as we gathered for supper, the first rains of Helene hit us. It was still
raining Thursday when we pulled out about noon, hitting eastbound I-40
about an hour later. Less than 24 hours later, that part of I-40 was in
the river.

I've not had an RC cola in decades as either Coke or pepsi is a lot more available across the country. I'll have to see if it's available locally
and if so, give the diet version a try. I prefer diet Coke; diet pepsi
seems to be just a bit sweeter but I'll drink it from time to time if
Coke isn't available. Since pepsi is a NC product (developed in New
Bern), it is a lot more popular in the state, especially at big name events/venues.

... I'm not afraid of heights. I'm afraid of widths.

Cute (G)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Our necessities are few but our wants are endless...

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Mike,

I know, when we were in Kentucky for an RV rally in 2018, at the pot luck supper, there was an assortment of drinks. I told Steve to get

me > something so he came back with Ale 8 One, diet (now Ale 8 Zero).
That > was good, so we took home a box of 12. Got another box on our
way home > from a western trip some years later, most recently one of
the couple in > our neighborhood gave me a couple of boxes (We tend
their dog on some of > their trips.) after a trip back to see family.

LOL, I am enjoying an Ale 8 right now... non-diet. ;) I just opened
it and then opened this message.

I'd never heard of it until we went to that rally. It quickly became a
favorite but since we can't get it in NC, I drink diet Coke for the most
part. Yes, the non diet would be nice but I keep my blood glucose in
better check by drinking the diet version. In theory, I'm diabetic but
I keep it well controlled by diet alone. Most of the time my carbonated
drink of choice is sparkling water; I might have a soda maybe once a
week/10 days.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... You learn something useless every day.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)