Hi Dave,

occsaion to use it a couple times. Aftyer the second I went to my boss
and told him "If I have to use a gun to live here I'm going back to Illinois". Never regretted that move.

I understand, I never had that feeling in Germany but would not want to roam the streets of most of the cities in the USA without having "protection". I don't have a concealed carry permit--yet.

And it's getting worse. Both from the street gangs and the rednecks.
We had a "road rage" incident here last week that turned deadly. My
city is generally pretty calm. But there are some areas I avoid. Even
in daylight.

I don't know the setils but there was a shooting down in Raleigh this
morning. Most often they're at night, and very often in the lower income sections of Durham.

8<----- EDIT ----->8

I used the ride'em carts when I had foot/knee problems but gave it up
when they healed. For a while my mom used a regular cart for a walker;
dad didn't trust her "driving" the other. When she couldn't walk much
any more, he'd find a seat in the front of the store and park her there while he did the shopping. Not the best solution but it worked for them until mom reached the point where she went into the memory care unit of the local nursing home.

I saw, at Meijer, yesterday a lady in the battery cart who must have weighed over 500 pounds. She had to suck in her stomach to be able to
turn or maneuver. Sheesh. I 3as that big once until I wound up in the hospital and they drained over 300# of water weight out of me. I'm on diuretics to this day.

WHEW! That's A LOT! more than I've ever weighed.

I dread the day when I'll have to go to "assisted living". Stil,

it's DD> better (I thinmk) than the alternative.

Having seen different places, I just hope that whoever makes the
decision for me picks a place like where my MIL currently lives. It's
nice and well lit with a lot of natural lighting; the place where she
and Dad were in Florida was always dark. I don't think they have progressive care units there; my FIL was in several hospital and
nursing home situations over his last year.

As I told the pulmonoligist when declining to use a BI-PAP machine and
him telling me "You have sleep apnea. You could die in your sleep." I replied "Pal, I'm 82 years old. It's my preferred way to go." End of discussion.

I tried a Bi-Pap some yeas ago, couldn't take it so gave up on it. Pulmonologist wasn't the greatest doc, got a much better one in HI who
squared away the asthma without a machine. Tried a CPAP a couple of
years ago--got bronchitis every time I tried it. Went off, it would
clear up so would try the machine again, with the same result. Gave up,
told my current pumonolgy doctor, he said I didn't really need it but
could I use O2 at night? That has worked without the problems of the
CPAP.

8<----- EDIT ----->8

America has always been a "meltiing pot" contrary to when the small- minded politicians and their sychophants would have us believe. Heck,
at the root of it we're all descended from immigrasnts. Bv)=

And that's what makes our nation so culinary-ily diverse. BTW, Natalie Dupree passed away Monday in Raleigh; she was considered the "Queen of Southern Cuisine" according to some food critics.

I know my mom's dad's side came over in 1848; my great grandfather was born in 1849. They settled in Illinios and ggf pastored a German
speaking Lutheran church in Chicago for 50 years. My ggf on my dad's
side came over in the late 1890s/early 1900s, not quite sure when but
he was the youngest of 10 sons. Older brothers pooled their money to
send him over. AFAIK, my heritage is 100% German.

I'm mastly a mongrel mix of English, Scots, and German. But
All-American.

And that's what makes cooking/eating so much fun across the country. The diversity of ethnic populations has made us much more culinarily richer
than if we'd all had to keep to our own ethnic heritage's
cooking/eating.


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


... Growing old is mandatory... growing up is optional.

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

Hi Dave,

Three Army Doctors. I've read the book. And saw the original movie
with Elliot Gould and Donald Sutherland as the stars.

I've never seen the movie or read the book, just enjoyed the tv series.

If you get the chance to see M*A*S*H (film) do watch it. It has a
stellar cast and was written by Ring Lardner based on Hooker's novel.
It will give some insight into the TV characters, etc. And it's (I
think) two hour break that may make your jaws ache from grinning so
much.

Probably so but I'd have to find it on DVD. We don't have cable and the broadcast channels don't show the old movies.

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

You seem to be with P-Nut buitter the way I am with bologna. How are
you with other nut butters/spreads. Like Nutella or similar. I do fine with other lunchmeats (even SPAM) but bologna triggers mt gag reflex.

I like Nutella, probably because of all the chocolate in it, but don't really care for the other nut butters. None of them turn my stomach
like peanut butter, just don't care for them.

I've done almond butter and cashew butter but keep coming back to good
ol' crunchy P-Nut butter.

How are you on the nuts themselves?

All time favorite is cashews, with peanuts in second place. Will eat
others, but not as fond of them.

We used to buy a lot of inexpensive turkey based cold cuts when the
girls were younger, taking their lunch to schools. Went with a

better RH> quality one after they moved out but when Wegman's opened
up, I started RH> buying their deli meats (usually ham, turkey or roast
beef). Bought RH> some bologna once, a few months ago and will not buy
it again. It just RH> tasted nasty. Maybe if I'd fried
it.................

My favourite turkey deli meat is the turkey pastrami. If I'm going to
have a turkey sandwich I prever sliced turkey from the roasted
carcass. It's bot a texture ands a taste thing with me.

True, we got a boneless turkey breast and baked it last week. Definatly
not as good as fresh off the bird!

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


... I'm clinging to sanity by a thread. Hand me those scissors.

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

Ruth Haffly wrote to Dave Drum <=-

We had a "road rage" incident here last week that turned deadly. My
city is generally pretty calm. But there are some areas I avoid. Even
in daylight.

I don't know the setils but there was a shooting down in Raleigh this morning. Most often they're at night, and very often in the lower
income sections of Durham.

I'm beginning to thisk that everyone should be armed or no one should
be packing. The right to keep and bear armsis enshrined in the "Bill
of Rights". But moderation and responsibility are not always in plat.

And, as with most "hot button" issues there are no easy answers.

8<----- EDIT ----->8

I saw, at Meijer, yesterday a lady in the battery cart who must have weighed over 500 pounds. She had to suck in her stomach to be able to
turn or maneuver. Sheesh. I 3as that big once until I wound up in the hospital and they drained over 300# of water weight out of me. I'm on diuretics to this day.

WHEW! That's A LOT! more than I've ever weighed.

8<----- EDIT ----->8

America has always been a "meltiing pot" contrary to when the small- minded politicians and their sychophants would have us believe. Heck,
at the root of it we're all descended from immigrasnts. Bv)=

And that's what makes our nation so culinary-ily diverse. BTW, Natalie Dupree passed away Monday in Raleigh; she was considered the "Queen of Southern Cuisine" according to some food critics.

I saw mention of that in several national news sources. I have severeal of
her recipes. And have made more than one.

I know my mom's dad's side came over in 1848; my great grandfather was born in 1849. They settled in Illinios and ggf pastored a German
speaking Lutheran church in Chicago for 50 years. My ggf on my dad's
side came over in the late 1890s/early 1900s, not quite sure when but
he was the youngest of 10 sons. Older brothers pooled their money to
send him over. AFAIK, my heritage is 100% German.

I'm mastly a mongrel mix of English, Scots, and German. But
All-American.

And that's what makes cooking/eating so much fun across the country.
The diversity of ethnic populations has made us much more culinarily richer than if we'd all had to keep to our own ethnic heritage's cooking/eating.

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

Title: Copper Chicken
Categories: Poultry, Herbs, Citrus
Yield: 4 Servings

1/2 ts (ea) salt & black pepper
1 tb Paprika + 1/2 ts
5 lb (to 6) roasting chicken
2 tb Melted butter
2 Heads garlic; abt 24 cloves
1 Orange peel; grated
2 Bay leaves
2 Sprigs fresh rosemary
3 1/2 c Chicken stock
1 tb Chopped fresh rosemary
Fresh ground black pepper

Set the oven @ 400oF/205.C. Peel the garlic. In a small
bowl, combine the salt, pepper, and 1 tablespoon of the
paprika.

Rub the chicken with the butter or oil and then with the
spice mixture. Stuff the cavity of the bird the garlic
cloves, half of the orange peel, bay leaves, and rosemary
sprigs. Truss the legs and place the chicken in a large
baking dish.

The trussed chicken can be refrigerated for 3 or 4 hours,
well wrapped. Bring to room temperature before cooking.

Add enough stock to come 1 inch up the side of the chicken.
Place in the oven and bake 1 to 1 1/2 hours..

Transfer the chicken to a cutting board and let sit 10
minutes before carving. Add any remaining stock to the
pan and bring to the boil over medium-high heat, stirring
and scraping the cooked bits from the bottom of the pan.
Add the remaining orange peel -- chopped rosemary, and
1/2 teaspoon paprika; season to taste with salt & pepper.
Continue to boil until the sauce is reduced by about
one-third, about 5 to 10 minutes.

Arrange the carved chicken on a serving platter and
pass a bowl of the sauce separately.

Yield: 4-6 servings

Recipe By: Nathalie Dupree, TVFN

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Write a wise saying and your name will live forever" -- Anonymous
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Ruth Haffly wrote to Dave Drum <=-

Three Army Doctors. I've read the book. And saw the original movie
with Elliot Gould and Donald Sutherland as the stars.

I've never seen the movie or read the book, just enjoyed the tv series.

If you get the chance to see M*A*S*H (film) do watch it. It has a
stellar cast and was written by Ring Lardner based on Hooker's novel.
It will give some insight into the TV characters, etc. And it's (I
think) two hour break that may make your jaws ache from grinning so
much.

Probably so but I'd have to find it on DVD. We don't have cable and the broadcast channels don't show the old movies.

I have a DVD of it. If I had your address I could lend it to you Or you can
buy your own from Amazon.

https://www.amazon.com/M-S-Widescreen-Donald-Sutherland/dp/B0002B15XI

Also, if youm have Amazon Prime you can stream it for U$4.00

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

You seem to be with P-Nut buitter the way I am with bologna. How are
you with other nut butters/spreads. Like Nutella or similar. I do fine with other lunchmeats (even SPAM) but bologna triggers mt gag reflex.

I like Nutella, probably because of all the chocolate in it, but don't really care for the other nut butters. None of them turn my stomach
like peanut butter, just don't care for them.

I've done almond butter and cashew butter but keep coming back to good
ol' crunchy P-Nut butter.

How are you on the nuts themselves?

All time favorite is cashews, with peanuts in second place. Will eat others, but not as fond of them.

I like them all - as well as the not commonly available in stores - black walnuts (very different from thin shell (English) walnuts) and hicory nuts

We used to buy a lot of inexpensive turkey based cold cuts when the
girls were younger, taking their lunch to schools. Went with a
better quality one after they moved out but when Wegman's opened
up, I started RH> buying their deli meats (usually ham, turkey or
roast beef). Bought some bologna once, a few months ago and will
not buy it again. It just tasted nasty. Maybe if I'd fried it.....

Nasty is nasty. Fried nasty is just hot nasty. Bv)=

My favourite turkey deli meat is the turkey pastrami. If I'm going to
have a turkey sandwich I prever sliced turkey from the roasted
carcass. It's bot a texture ands a taste thing with me.

True, we got a boneless turkey breast and baked it last week. Definatly not as good as fresh off the bird!

The problem there, as I see it, is the breast alone tends to dry out
and that's both a texture AND a falvour thing. I've done turkey breast as
a stand-alone and still had left-overs. Bv)=

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

Title: Buttermilk-Brined Turkey Breast
Categories: Five, Poultry, Dairy
Yield: 5 Servings

2 c Buttermilk
33 g (2 tb) fine sea salt
2 1/2 lb Half turkey breast; on or
- off the bone

One to two days before you plan to cook, place
buttermilk and salt in a gallon-size resealable plastic
bag and stir to dissolve salt. Place turkey breast in
the bag and seal carefully, expelling the air. Squish
the bag to distribute buttermilk all around the turkey,
place on a rimmed plate, and refrigerate for 24 to 36
hours. If you're so inclined, you can turn the bag
periodically so every part of the turkey gets marinated,
but that's not essential.

Two hours before you plan to start cooking, remove the
turkey from the plastic bag and scrape off as much
buttermilk as you can without being obsessive. Discard
buttermilk, set the breast on a rimmed plate and bring
it to room temperature.

Position a rack in the upper third of the oven and set
@ 425oF/218oC. Place breast skin-side up on a rimmed
baking sheet lined with a wire rack or parchment paper.

Place baking sheet on the prepared oven rack and roast
the turkey until an instant-read thermometer inserted
into the deepest part of the breast without touching
bone registers 150oF/66oC, about 40 minutes for a
boneless breast or 50 minutes for a bone-in breast.
(You may want to tent the breast with aluminum foil
if it's darkening too quickly.)

Transfer turkey to a cutting board or platter and allow
to rest at least 15 minutes before carving.

UDD NOTE: Use store-bought buttermilk for this. "Real"
butermink is not qs successful in this instance.

By: Samin Nosrat

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

MMMMM

... These days 1 dollar is worth 0.67 burgers.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

I don't know the setils but there was a shooting down in Raleigh this

****** (make that details) Turns out it was a case
of a disgruntled employee shooting his ex boss.

morning. Most often they're at night, and very often in the lower
income sections of Durham.

I'm beginning to thisk that everyone should be armed or no one should
be packing. The right to keep and bear armsis enshrined in the "Bill
of Rights". But moderation and responsibility are not always in plat.

And, as with most "hot button" issues there are no easy answers.

True, some people "freak out" when they see a weapon being carried, with
no intention of it being used unless absolutly neccessary. Then there
are others that think "good going" when they see it. When we visited
Israel in 2009 (a seminary tour), some of the younger folks were
disturbed by seeing young people their age openly carrying their
military issue weapons. Didn't bother Steve and me; knew the kids were
in the Israeli army and just following orders.

8<----- EDIT ----->8

I saw, at Meijer, yesterday a lady in the battery cart who must have weighed over 500 pounds. She had to suck in her stomach to be able to
turn or maneuver. Sheesh. I 3as that big once until I wound up in the hospital and they drained over 300# of water weight out of me. I'm on diuretics to this day.

WHEW! That's A LOT! more than I've ever weighed.

8<----- EDIT ----->8

America has always been a "meltiing pot" contrary to when the small- minded politicians and their sychophants would have us believe. Heck,
at the root of it we're all descended from immigrasnts. Bv)=

And that's what makes our nation so culinary-ily diverse. BTW, Natalie Dupree passed away Monday in Raleigh; she was considered the "Queen of Southern Cuisine" according to some food critics.

I saw mention of that in several national news sources. I have
severeal of her recipes. And have made more than one.

I'm not sure if I have any, but not going to do a specific search for
any right now.

I know my mom's dad's side came over in 1848; my great grandfather was born in 1849. They settled in Illinios and ggf pastored a German
speaking Lutheran church in Chicago for 50 years. My ggf on my dad's
side came over in the late 1890s/early 1900s, not quite sure when but
he was the youngest of 10 sons. Older brothers pooled their money to
send him over. AFAIK, my heritage is 100% German.

I'm mastly a mongrel mix of English, Scots, and German. But
All-American.

And that's what makes cooking/eating so much fun across the country.
The diversity of ethnic populations has made us much more culinarily richer than if we'd all had to keep to our own ethnic heritage's cooking/eating.

Title: Copper Chicken
Categories: Poultry, Herbs, Citrus
Yield: 4 Servings

Looks good--lots of flavor to it.

---
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)

Hi Dave,

If you get the chance to see M*A*S*H (film) do watch it. It has a
stellar cast and was written by Ring Lardner based on Hooker's novel.
It will give some insight into the TV characters, etc. And it's (I
think) two hour break that may make your jaws ache from grinning so
much.

Probably so but I'd have to find it on DVD. We don't have cable and the broadcast channels don't show the old movies.

I have a DVD of it. If I had your address I could lend it to you Or
you can buy your own from Amazon.

I'll consider it but right now it's not that high on my priority list.
Going to be sitting down at the sewing machine a lot over the next few
months as I know that once we start traveling, I won't be doing a lot of sewing. I've got some priority projects that I want or need to have done
before we take off.

Also, if youm have Amazon Prime you can stream it for U$4.00

We have Prime but I generally don't watch anything with it. Steve was,
for a while, but is usually doing something with the radio most of the
time now.

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

We used to buy a lot of inexpensive turkey based cold cuts when the
girls were younger, taking their lunch to schools. Went with a
better quality one after they moved out but when Wegman's opened
up, I started RH> buying their deli meats (usually ham, turkey or
roast beef). Bought some bologna once, a few months ago and will
not buy it again. It just tasted nasty. Maybe if I'd fried it.....

Nasty is nasty. Fried nasty is just hot nasty. Bv)=

My favourite turkey deli meat is the turkey pastrami. If I'm going to
have a turkey sandwich I prever sliced turkey from the roasted
carcass. It's bot a texture ands a taste thing with me.

True, we got a boneless turkey breast and baked it last week. Definatly not as good as fresh off the bird!

The problem there, as I see it, is the breast alone tends to dry out
and that's both a texture AND a falvour thing. I've done turkey breast
as a stand-alone and still had left-overs. Bv)=

One person eating even a small "cut", like a breast, it will take time
to finish. I'm half thinking of turning the rest of this turkey into a casserole I usually do with chicken--make several small ones so I can
pop a couple into the freezer for the "I don't want to (or have the time
to) cook tonight meals.

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


... Myth #1: The computer only does what you tell it to do.

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

Ruth Haffly wrote to Dave Drum <=-

I don't know the setils but there was a shooting down in Raleigh this
****** (make that details) Turns out it was a
case of a disgruntled employee shooting his ex boss.

So off to the calaboose whilst his wife and kidlets wonder how they
will pay rent and feed themselves.

morning. Most often they're at night, and very often in the lower
income sections of Durham.

I'm beginning to thisk that everyone should be armed or no one should
be packing. The right to keep and bear armsis enshrined in the "Bill
of Rights". But moderation and responsibility are not always in plat.

And, as with most "hot button" issues there are no easy answers.

True, some people "freak out" when they see a weapon being carried,
with no intention of it being used unless absolutly neccessary. Then
there are others that think "good going" when they see it. When we
visited Israel in 2009 (a seminary tour), some of the younger folks
were disturbed by seeing young people their age openly carrying their military issue weapons. Didn't bother Steve and me; knew the kids were
in the Israeli army and just following orders.

In ranch country open carry is more common because of snakes and predatory critters that get after the livestock. And while open carry is legal in
many urban areas it may get you busted for "disturbing the peqce" or ...

8<----- EDIT ----->8

America has always been a "meltiing pot" contrary to when the small- minded politicians and their sychophants would have us believe. Heck,
at the root of it we're all descended from immigrasnts. Bv)=

And that's what makes our nation so culinary-ily diverse. BTW, Natalie Dupree passed away Monday in Raleigh; she was considered the "Queen of Southern Cuisine" according to some food critics.

I saw mention of that in several national news sources. I have
severeal of her recipes. And have made more than one.

I'm not sure if I have any, but not going to do a specific search for
any right now.

I know my mom's dad's side came over in 1848; my great grandfather was born in 1849. They settled in Illinios and ggf pastored a German
speaking Lutheran church in Chicago for 50 years. My ggf on my dad's
side came over in the late 1890s/early 1900s, not quite sure when but
he was the youngest of 10 sons. Older brothers pooled their money to
send him over. AFAIK, my heritage is 100% German.

I'm mastly a mongrel mix of English, Scots, and German. But
All-American.

And that's what makes cooking/eating so much fun across the country.
The diversity of ethnic populations has made us much more culinarily richer than if we'd all had to keep to our own ethnic heritage's cooking/eating.

I spent my grade school years in a small coal mining town with a lot of
first and second generation immigrants. They were from the UK and Central Europe mostly. One of the kids I ran with had no vowels in nhis surname - 'Drnjvc' (pronounced Durn-a-vitch. Bv)=

I dunno what makes this especially "Coal Miners" but that's the title and
it's on topic as well as beinf a "Burton". Bv)=

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

Title: Coal Miner's Spaghetti
Categories: Pasta, Pork, Dairy, Cheese
Yield: 6 Servings

16 oz Spaghetti
1 cl Garlic; chopped
1 lb Sliced bacon
1 tb Olive oil
3 lg Eggs
1/4 c Parmesan cheese
1/4 c Romano cheese
1 tb Parsley
1/2 ts Pepper

Cook spaghetti according to directions on package.
Cook and stir garlic and bacon in oil until bacon is
crisp. Drain. Mix eggs, 1/4 cup Parmesan cheese,
Romano cheese, parsley and 1/2 ts pepper.

Drain spaghetti and immediately return to pan over
very low heat. Toss spaghetti quickly with egg mix.
Add bacon and olive oil mixture and stir. Top with
additional Parmesan cheese and serve with pepper.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "The universe is a big place, perhaps the biggest." -- Kilgore Trout
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Ruth Haffly wrote to Dave Drum <=-

If you get the chance to see M*A*S*H (film) do watch it. It has a
stellar cast and was written by Ring Lardner based on Hooker's novel.
It will give some insight into the TV characters, etc. And it's (I
think) two hour break that may make your jaws ache from grinning so
much.

Probably so but I'd have to find it on DVD. We don't have cable and the broadcast channels don't show the old movies.

I have a DVD of it. If I had your address I could lend it to you Or
you can buy your own from Amazon.

I'll consider it but right now it's not that high on my priority list. Going to be sitting down at the sewing machine a lot over the next few months as I know that once we start traveling, I won't be doing a lot
of sewing. I've got some priority projects that I want or need to have done before we take off.

Understandable. If we don't keep out priorities in line they will trip
us up,

Also, if youm have Amazon Prime you can stream it for U$4.00

We have Prime but I generally don't watch anything with it. Steve was,
for a while, but is usually doing something with the radio most of the time now.

I don't watch much as a solo. In company, that's a different deal.
If by myself I druter read a book. With the Kindle and Book Bub I have
quite the library ro keep me entertained.

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

We used to buy a lot of inexpensive turkey based cold cuts when the
girls were younger, taking their lunch to schools. Went with a
better quality one after they moved out but when Wegman's opened
up, I started RH> buying their deli meats (usually ham, turkey or
roast beef). Bought some bologna once, a few months ago and will
not buy it again. It just tasted nasty. Maybe if I'd fried it.....

Nasty is nasty. Fried nasty is just hot nasty. Bv)=

My favourite turkey deli meat is the turkey pastrami. If I'm going to
have a turkey sandwich I prever sliced turkey from the roasted
carcass. It's bot a texture ands a taste thing with me.

True, we got a boneless turkey breast and baked it last week. Definatly not as good as fresh off the bird!

The problem there, as I see it, is the breast alone tends to dry out
and that's both a texture AND a flavour thing. I've done turkey breast
as a stand-alone and still had left-overs. Bv)=

One person eating even a small "cut", like a breast, it will take time
to finish. I'm half thinking of turning the rest of this turkey into a casserole I usually do with chicken--make several small ones so I can
pop a couple into the freezer for the "I don't want to (or have the
time to) cook tonight meals.

Or make a batch of turkey salad using a chicken salad recipe. Darn, now
I'm jonesing for some of my favourite chicken salad.

Fortunately GFS has their rotisserie chickens on sale for U$3 ea.

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

Title: Arby's Grilled Chicken & Pecan Salad
Categories: Poultry, Fruits, Nuts, Citrus
Yield: 4 Servings

1 c Diced red apple *
1 tb Lemon juice
2 1/2 c Grilled chicken breast;
- diced 1/4"
1 c Halved grapes
1/2 c Chopped celery
1 c Chopped pecans
1/2 c (to 3/4 c) mayonnaise
Salt & pepper
Lettuce leaves; opt
Thick-sliced wheat bread;
- opt

* I used a "Cosmic Crisp" apple which worked nicely.
I have also used shredded rotissiere chicken. -- UDD

Place the diced apples in a medium-sized bowl. Add one
tablespoon of lemon juice and stir to coat the apples to
prevent them from turning brown.

Add the chicken, grapes, celery, and pecans to the bowl
and mix well.

Add 1/2 cup mayonnaise and stir to combine. If the
mixture is too dry you can add another 1/4 cup of
mayonnaise. Season with salt and pepper to taste.

Allow the flavors to marry in a covered bowl in the
refrigerator for about 1 hour before serving.

If you would like to serve the chicken salad as a
sandwich, place about 1 cup of chicken salad and a few
lettuce leaves between two thick slices of wheat bread.

NOTES: While Arby's does not toast their pecans, you
could easily bring this salad to the next level by
toasting the pecans in a skillet on medium-high heat
until fragrant. Allow the pecans to cool completely
before adding them to the salad.

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

Uncle Dirty Dave's Kitchen

MMMMM

... We eat the most kinds of animals. Don't mess with us. We run this rock
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

I don't know the setils but there was a shooting down in Raleigh this
****** (make that details) Turns out it was a
case of a disgruntled employee shooting his ex boss.

So off to the calaboose whilst his wife and kidlets wonder how they
will pay rent and feed themselves.

No, he shot himself, survived for a few hours, then passed away. From
what I've seen in the paper/heard on the news, he was single--his
parents put out a statement.

morning. Most often they're at night, and very often in the lower
income sections of Durham.

I'm beginning to thisk that everyone should be armed or no one should
be packing. The right to keep and bear armsis enshrined in the "Bill
of Rights". But moderation and responsibility are not always in plat.

And, as with most "hot button" issues there are no easy answers.

True, some people "freak out" when they see a weapon being carried,
with no intention of it being used unless absolutly neccessary. Then
there are others that think "good going" when they see it. When we
visited Israel in 2009 (a seminary tour), some of the younger folks
were disturbed by seeing young people their age openly carrying their military issue weapons. Didn't bother Steve and me; knew the kids were
in the Israeli army and just following orders.

In ranch country open carry is more common because of snakes and
predatory critters that get after the livestock. And while open carry
is legal in many urban areas it may get you busted for "disturbing the peqce" or ...

Depends on the urban area.

8<----- EDIT ----->8

America has always been a "meltiing pot" contrary to when the small- minded politicians and their sychophants would have us believe. Heck,
at the root of it we're all descended from immigrasnts. Bv)=

And that's what makes our nation so culinary-ily diverse. BTW, Natalie Dupree passed away Monday in Raleigh; she was considered the "Queen of Southern Cuisine" according to some food critics.

I saw mention of that in several national news sources. I have
severeal of her recipes. And have made more than one.

send him over. AFAIK, my heritage is 100% German.

I'm mastly a mongrel mix of English, Scots, and German. But
All-American.

And that's what makes cooking/eating so much fun across the country.
The diversity of ethnic populations has made us much more culinarily richer than if we'd all had to keep to our own ethnic heritage's cooking/eating.

I spent my grade school years in a small coal mining town with a lot
of first and second generation immigrants. They were from the UK and Central Europe mostly. One of the kids I ran with had no vowels in
nhis surname - 'Drnjvc' (pronounced Durn-a-vitch. Bv)=

I had a doctor in AZ had the surname Dwlgosh. The W was pronounced like
an E so some of the family changed the spelling to reflect that. Did you classmates bring pierogies and such like for their lunches? I would have
gladly traded a pb&j for one of them. (G)

I dunno what makes this especially "Coal Miners" but that's the

title DD> and it's on topic as well as beinf a "Burton". Bv)=

Title: Coal Miner's Spaghetti
Categories: Pasta, Pork, Dairy, Cheese
Yield: 6 Servings

I don't see anything that makes it especially Coal Miner's either,
except maybe an inexpensive meal, affordable on a miner's pay.

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


... 90% of being smart is knowing what you're dumb at.

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

Hi Dave,

I have a DVD of it. If I had your address I could lend it to you Or
you can buy your own from Amazon.

I'll consider it but right now it's not that high on my priority list. Going to be sitting down at the sewing machine a lot over the next few months as I know that once we start traveling, I won't be doing a lot
of sewing. I've got some priority projects that I want or need to have done before we take off.

Understandable. If we don't keep out priorities in line they will trip
us up,

True, and I don't want to fall, might break bones.

My favourite turkey deli meat is the turkey pastrami. If I'm going to
have a turkey sandwich I prever sliced turkey from the roasted
carcass. It's bot a texture ands a taste thing with me.

True, we got a boneless turkey breast and baked it last week. Definatly not as good as fresh off the bird!

The problem there, as I see it, is the breast alone tends to dry out
and that's both a texture AND a flavour thing. I've done turkey breast
as a stand-alone and still had left-overs. Bv)=

One person eating even a small "cut", like a breast, it will take time
to finish. I'm half thinking of turning the rest of this turkey into a casserole I usually do with chicken--make several small ones so I can
pop a couple into the freezer for the "I don't want to (or have the
time to) cook tonight meals.

Or make a batch of turkey salad using a chicken salad recipe. Darn,
now I'm jonesing for some of my favourite chicken salad.

Fortunately GFS has their rotisserie chickens on sale for U$3 ea.

Sounds good. Arby's should have their mint shakes out now; we were in
there about 3 weeks ago and they said "coming in a couple of weeks".
They used to do them in December but the last few years I've seen them
in January.


---
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)

Ruth Haffly wrote to Dave Drum <=-

One person eating even a small "cut", like a breast, it will take time
to finish. I'm half thinking of turning the rest of this turkey into a casserole I usually do with chicken--make several small ones so I can
pop a couple into the freezer for the "I don't want to (or have the
time to) cook tonight meals.

Or make a batch of turkey salad using a chicken salad recipe. Darn,
now I'm jonesing for some of my favourite chicken salad.

Fortunately GFS has their rotisserie chickens on sale for U$3 ea.

Sounds good. Arby's should have their mint shakes out now; we were in there about 3 weeks ago and they said "coming in a couple of weeks".
They used to do them in December but the last few years I've seen them
in January.

I've got Arby's app on my phone. So I get their marketing e-mails.
Haven't seen anything about MInt lately. BOGO on several of their
sandwiches. A large fies for U$1 with a sandwich. Or U$1 regular
lemonade.

I took them up on their BOGO for a pair of French Dips. Bv)=

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

Title: Dirty Dave's French Dips
Categories: Beef, Breads, Cheese, Sauces
Yield: 4 Servings

1 1/2 lb Deli shaved beef; medium
- rare
8 sl Ementhal (Swiss) or pepper
- jack cheese; wrap removed
1 lg Yellow onion; peeled, sliced
Woerber's Horseradish Sauce
4 (8") hoagie/deli rolls;
- split, toasted
2 tb GFS au jus base
+=IN=+
1 qt Tap water
+=OR=+
10 1/2 oz Can Campbell's Beef Consomme
+=AND=+
1/2 Can water

Prepare the "dip" first. Either on the stove or in the
nuker combine the base and water and heat, stirring as
necessary until all solids are dissolved and ready to
use. Keep warm.

Split and toast the rolls. Assemble the shaved beef,
unwrapped cheese slices, and onion onto the rolls. Add
horseradish sauce as desired. Place tops on finished
sandwich. Serve with a small bowl of the dipping au jus
and potato chips or, if being elabourate French fried
potatoes/sweet potatoes.

Serves four normal people

Uncle Dirty Dave's Kitchen

MMMMM

... A Brit teaching a Yankee about food is like the blind leading the one-eyed --- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Ruth Haffly wrote to Dave Drum <=-

America has always been a "meltiing pot" contrary to when the small- minded politicians and their sychophants would have us believe. Heck,
at the root of it we're all descended from immigrasnts. Bv)=

And that's what makes our nation so culinary-ily diverse. BTW, Natalie Dupree passed away Monday in Raleigh; she was considered the "Queen of Southern Cuisine" according to some food critics.

I saw mention of that in several national news sources. I have
severeal of her recipes. And have made more than one.

send him over. AFAIK, my heritage is 100% German.

I'm mastly a mongrel mix of English, Scots, and German. But
All-American.

And that's what makes cooking/eating so much fun across the country.
The diversity of ethnic populations has made us much more culinarily richer than if we'd all had to keep to our own ethnic heritage's cooking/eating.

I spent my grade school years in a small coal mining town with a lot
of first and second generation immigrants. They were from the UK and Central Europe mostly. One of the kids I ran with had no vowels in
nhis surname - 'Drnjvc' (pronounced Durn-a-vitch. Bv)=

I had a doctor in AZ had the surname Dwlgosh. The W was pronounced like
an E so some of the family changed the spelling to reflect that. Did
you classmates bring pierogies and such like for their lunches? I would have gladly traded a pb&j for one of them. (G)

We had a school lunch program even back in the late 40s. 1st grade in
1948 was the only year I got to carry my Roy Rogers lunch box.

I dunno what makes this especially "Coal Miners" but that's the
title and it's on topic as well as beinf a "Burton". Bv)=

Title: Coal Miner's Spaghetti
Categories: Pasta, Pork, Dairy, Cheese
Yield: 6 Servings

I don't see anything that makes it especially Coal Miner's either,
except maybe an inexpensive meal, affordable on a miner's pay.

Well, besides the "Bohunks, Welsh, Britons, etc. There was a substantial Italian population. And some dynamite Italian restaurants. I was eating at
one owned by one of my chilli cook friend (6 time in-a-row State Chilli Champion) and I'd ordered the special of the day rather than my usual of chilli-mac. It was almost tooth achingly sweet.

When Don stopped at our table as he was doing the rounds of the customers
I asked him about the "sweet". He said "Look around, you see all those
old guineas? They're here for lunch must days and if I didn't add the
sugo (sugar) they'd go somewhere else. You guys are here once a month.
Which way would you go?"

So, I went back to chilli mac when I go there.

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

Title: Dave's Quick Chilli Mac
Categories: Five, Beef, Pasta, Cheese, Chilies
Yield: 2 Servings

15 oz Can of your favourite chilli
6 oz Elbow macaroni from a box of
- macaroni & cheese
Salt & pepper
Shredded Cheddar or Parmesan
Diced (1/8") onion; opt

Boil the pasta in salted water according to package
directions. Drain, reserving a half-cup of the pasta
water.

Open the can of chilli and spread over the cooked
pasta, stirring it in. Pour the reserved pasta water
into the can to get the last of the goodness from
the can to the bowl. Stir again.

Divide the result between two bowls/plates and serve.
Pass shredded cheese and diced onion.

ENJOY!!!

Uncle Dirty Dave's Kitchen

MMMMM

... "I look at what the cable company does and do the opposite." Craig Newmark --- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Fortunately GFS has their rotisserie chickens on sale for U$3 ea.

Sounds good. Arby's should have their mint shakes out now; we were in there about 3 weeks ago and they said "coming in a couple of weeks".
They used to do them in December but the last few years I've seen them
in January.

I've got Arby's app on my phone. So I get their marketing e-mails.
Haven't seen anything about MInt lately. BOGO on several of their sandwiches. A large fies for U$1 with a sandwich. Or U$1 regular
lemonade.

I took them up on their BOGO for a pair of French Dips. Bv)=

We will sometimes get Arby's coupons with the monthly fliers, sometimes
in the weekly local newspaper also. I usually get just an regular
sandwich and a drink, grabbing some of Steve's curly fries so I don't
eat a whole lot of them.

Title: Dirty Dave's French Dips
Categories: Beef, Breads, Cheese, Sauces
Yield: 4 Servings

We will make beef on 'weck (kimmelweck rolls) by heating some deli beef
in a beef broth, then serving on kimmelweck rolls. It's a western NY
thing--and Wegman's sells both the rolls and the beef. Quick and easy
meal with a salad of some sort.

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


... Computers run on smoke. They stop when it leaks out.

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

Hi Dave,

I'm mastly a mongrel mix of English, Scots, and German. But
All-American.

And that's what makes cooking/eating so much fun across the country.
The diversity of ethnic populations has made us much more culinarily richer than if we'd all had to keep to our own ethnic heritage's cooking/eating.

I spent my grade school years in a small coal mining town with a lot
of first and second generation immigrants. They were from the UK and Central Europe mostly. One of the kids I ran with had no vowels in
nhis surname - 'Drnjvc' (pronounced Durn-a-vitch. Bv)=

I had a doctor in AZ had the surname Dwlgosh. The W was pronounced like
an E so some of the family changed the spelling to reflect that. Did
you classmates bring pierogies and such like for their lunches? I would have gladly traded a pb&j for one of them. (G)

We had a school lunch program even back in the late 40s. 1st grade in
1948 was the only year I got to carry my Roy Rogers lunch box.

Our school had a lunch program but my parents made us take a lunch
except for the pre Thanksgiving turkey dinner. Since there were 5 of us
kids, 99% of the sandwiches were pb&j on white bread. Before sandwich
bags came out, Mom would put a cookie on top of the sandwich, then wrap
the whole thing in wax paper. By lunch time, the cookie had absorbed a
lot of moisture from the bread and the bread had a big stale spot.
That's why I don't like peanut butter to this day. Oh, and I carried a
lunch box (had some generic cartoonish characters, my siblings got the
TV show lunch boxes) up until 7th grade, then switched to a brown paper
bag that we had to bring home every day. IIRC, one school year I made
the same bag last the whole year.

I dunno what makes this especially "Coal Miners" but that's the
title and it's on topic as well as beinf a "Burton". Bv)=

Title: Coal Miner's Spaghetti
Categories: Pasta, Pork, Dairy, Cheese
Yield: 6 Servings

I don't see anything that makes it especially Coal Miner's either,
except maybe an inexpensive meal, affordable on a miner's pay.

Well, besides the "Bohunks, Welsh, Britons, etc. There was a
substantial Italian population. And some dynamite Italian restaurants.
I was eating at one owned by one of my chilli cook friend (6 time
in-a-row State Chilli Champion) and I'd ordered the special of the day rather than my usual of chilli-mac. It was almost tooth achingly
sweet.

When Don stopped at our table as he was doing the rounds of the
customers I asked him about the "sweet". He said "Look around, you
see all those old guineas? They're here for lunch must days and if I didn't add the
sugo (sugar) they'd go somewhere else. You guys are here once a month. Which way would you go?"

So, I went back to chilli mac when I go there.

I would too; I don't put any sugar in my sauce and don't like a sweet
sauce when I encounter one.

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


... Yesterday was the deadline for complaints.

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

Ruth Haffly wrote to Dave Drum <=-

We will sometimes get Arby's coupons with the monthly fliers, sometimes
in the weekly local newspaper also. I usually get just an regular
sandwich and a drink, grabbing some of Steve's curly fries so I don't
eat a whole lot of them.

My parents and I go to Arby's at the beginning of the month with those flyer coupons. I usually go for the French dip sandwich meal. Mom and Dad get
the "2 for $12" meal deal. Most of the time, we go to the Sam's Club cafe
and get a hot dog meal for $1.38. An all-beef hot dog and a 32 oz. soda. If
I am getting my meal, I get the cheese pizza slice meal for just a little
more. It's filling and cheap.

I have some good news: I discovered that thanks to Medicare Advantage, I am
get a full set of dentures at no charge to me. I am going in next Tuesday (January 26) to get impressions made. The place has an on-site lab so it shuldn't take too long to get the dentures. I am excited. I know it's
going to be a learning curve to using them but I am so tired of sore gums
and aching TMJs from trying to eat with no teeth.

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

Title: Grilled Portabello Mushrooms
Categories: None
Yield: 1 Servings

MMMMM--------------------------MARINADE-------------------------------
1 Garlic clove minced
1/3 c Balsamic vinegar
1/4 c Olive oil
Salt to taste
Pepper to taste

I was going to send this to you and then I thought, boy, it this one
isn't "Tried 'N True", then I must not have any TNT recipes. But
seriously, I have tried this, and tried this and......well, needless
to say it's darn good. I believe it's from well known chef Jaques
Pepin. The literal translation of Portabello mushrooms is "meat of
the forest". My wife insists that they could stand alone as an entree
with no meat course because they taste like steak. Enjoy.........

For the marinade (amounts are approximate for 2 large mushroom caps)
Mix together above.

Marinate for approx. 15 to 30 minutes. Grill over high heat capside
down approx. 3 minutes--TURN. Grill underside approx. 1 to 1 /2
minute.

*Note: you may want to "play" with (vary or adjust) the amounts in
your marinade, but nomatter, the outcome is always "Toothsome".
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
MiKicks@aol.com on Aug 13, 1997

MMMMM

-- Sean

... Do not steal kitchen unensils unless it's a whisk you're willing to take! --- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Dave Drum <=-

I've got Arby's app on my phone. So I get their marketing e-mails.
Haven't seen anything about MInt lately. BOGO on several of their sandwiches. A large fies for U$1 with a sandwich. Or U$1 regular
lemonade.

I took them up on their BOGO for a pair of French Dips. Bv)=

We will sometimes get Arby's coupons with the monthly fliers, sometimes
in the weekly local newspaper also. I usually get just an regular
sandwich and a drink, grabbing some of Steve's curly fries so I don't
eat a whole lot of them.

Overall I don't do much with French fries except with fish n chips. If
I've got a fats fod combo meal I split the fries with Jasper the pooch.
He likes 'em.

Title: Dirty Dave's French Dips
Categories: Beef, Breads, Cheese, Sauces
Yield: 4 Servings

We will make beef on 'weck (kimmelweck rolls) by heating some deli beef
in a beef broth, then serving on kimmelweck rolls. It's a western NY thing--and Wegman's sells both the rolls and the beef. Quick and easy
meal with a salad of some sort.

Since I am not a fan of caraway seeds in/on my bread I may never have a
beef on 'weck. Same thing on na Kaiser roll - heck yeah.

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

Title: Italian Beef On Rolls
Categories: Beef, Vegetables, Herbs, Breads
Yield: 8 servings

2 lb Sirloin tip roast
14 1/2 oz Can diced tomatoes,
- undrained
1 md Bell pepper; chopped
1/2 c Water
1 tb Sesame seeds
1 1/2 ts Garlic powder
1 ts Fennel seed; crushed
1/2 ts Salt
1/2 ts Pepper
8 Kaiser rolls; split

Place the roast in a 3 qt. slow cooker. In a small bowl,
combine the tomatoes, bell pepper, water and seasonings;
pour over roast. Cover and cook on low for 8-9 hours or
until meat is tender.

Remove roast; cool slightly. Skim fat from cooking
juices; shred beef and return to the slow cooker. Serve
on rolls.

Jami Hilker, Harrison, Arkansas

Makes: 8 servings

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

Uncle Dirty Dave's Archives

MMMMM

... "Behind the phony tinsel of Hollywood lies the real tinsel" -- Oscar Levant --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Ruth Haffly wrote to Dave Drum <=-

We had a school lunch program even back in the late 40s. 1st grade in
1948 was the only year I got to carry my Roy Rogers lunch box.

Our school had a lunch program but my parents made us take a lunch
except for the pre Thanksgiving turkey dinner. Since there were 5 of us kids, 99% of the sandwiches were pb&j on white bread. Before sandwich
bags came out, Mom would put a cookie on top of the sandwich, then wrap the whole thing in wax paper. By lunch time, the cookie had absorbed a
lot of moisture from the bread and the bread had a big stale spot.
That's why I don't like peanut butter to this day. Oh, and I carried a lunch box (had some generic cartoonish characters, my siblings got the
TV show lunch boxes) up until 7th grade, then switched to a brown paper bag that we had to bring home every day. IIRC, one school year I made
the same bag last the whole year.

That's a lit6tle ... no a lot ... overly ch... frugal. There were times,
given some of the horrid things the school cooks did to the food that I
wished I could be like mt dad and bring my lunch.

I dunno what makes this especially "Coal Miners" but that's the
title and it's on topic as well as beinf a "Burton". Bv)=

Title: Coal Miner's Spaghetti
Categories: Pasta, Pork, Dairy, Cheese
Yield: 6 Servings

I don't see anything that makes it especially Coal Miner's either,
except maybe an inexpensive meal, affordable on a miner's pay.

We were a union town. Coal mining paid well.

Well, besides the "Bohunks, Welsh, Britons, etc. There was a
substantial Italian population. And some dynamite Italian restaurants.
I was eating at one owned by one of my chilli cook friend (6 time
in-a-row State Chilli Champion) and I'd ordered the special of the day rather than my usual of chilli-mac. It was almost tooth achingly
sweet.

When Don stopped at our table as he was doing the rounds of the
customers I asked him about the "sweet". He said "Look around, you
see all those old guineas? They're here for lunch must days and if I didn't add the
sugo (sugar) they'd go somewhere else. You guys are here once a month. Which way would you go?"

So, I went back to chilli mac when I go there.

I would too; I don't put any sugar in my sauce and don't like a sweet sauce when I encounter one.

A little bit sometimes helps - although I'm more likely to use honey
than sugar. Same w/BBQ sauce unless I want it to caramelize on the meat. Overall I don't do a lot od sugar in/on anything except desserts. And I
only do those sparingly.

Dennis brought home some Little Debbie's Star Crunch cookies from a gog
food run one evening. The bakery guy was picking up "out of date" product
from the Dollar General where he buys the dogs' supper. He got an armload
on a "freebie" Now I've a new favourite store-bought cookie. And I buy
them at the store. But I have to pull a gun on myself to keep from pigging
out. Bv)= If you see then at Weggies I recommend them hoighly.

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

Title: Copycat Star Crunch
Categories: Cookies, Chocolate, Grains, Dairy
Yield: 22 crunches

1/2 c Salted butter
1/2 c Unsweetened cocoa powder
1/2 ts Espresso powder
14 oz Can sweetened condensed milk
20 Soft caramels
5 1/2 c Mini marshmallows
5 c Puffed rice cereal
1 ts Vanilla extract

In a large pot, add the butter, cocoa powder, and
espresso powder. Melt over medium-low heat, stirring
occasionally. Whisk in the sweetened condensed milk
until combined.

Add in the caramels and stir until completely melted and
smooth. Add in the marshmallows and mix unit melted and
smooth.

Remove from the heat and quickly stir in the vanilla
extract. Add in the cereal and fold until the cereal is
evenly coated with the mixture.

Line 2 baking pans with parchment paper and use a large
cookie scoop to scoop out the cookies onto the parchment
and gently press down into a flatter shape.

Place in the refrigerator and allow to set for 30
minutes to 1 hour.

Serve immediately or place in an airtight container for
up to three days.

MAKES: 22 cookies

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

Uncle Dirty Dave's Archives

MMMMM

... I ordered "Quenelles de Mer" and got Gelfilte fish.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

the "2 for $12" meal deal. Most of the time, we go to the Sam's Club cafe and get a hot dog meal for $1.38. An all-beef hot dog and a 32 oz. soda. If I am getting my meal, I get the cheese pizza slice meal for just a little more. It's filling and cheap.

My father and his wife have taken me to their Sam's Club lunch outings a
time or two. The pizza was surprisingly good.

Mike


* SLMR 2.1a * DALETECH - for all your home security needs!
--- SBBSecho 3.20-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

My father and his wife have taken me to their Sam's Club lunch outings a time or two. The pizza was surprisingly good.

It is. I love the cheese pizza the best. Easy to eat without teeth.

-- Sean



--- MBSE BBS v1.1.0 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Mike Powell wrote to SEAN DENNIS:

My father and his wife have taken me to their Sam's Club lunch outings a time or two. The pizza was surprisingly good.

I especially enjoy the cheese pizza. Cheesy goodness without overdoing it.

I admit to having a fondness for the rectangular Totino's Party Pizzas.
They fit perfectly in my toaster oven (which I rescued from the trash heap).

-- Sean



--- MBSE BBS v1.1.0 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,

We will sometimes get Arby's coupons with the monthly fliers, sometimes
in the weekly local newspaper also. I usually get just an regular
sandwich and a drink, grabbing some of Steve's curly fries so I don't
eat a whole lot of them.

My parents and I go to Arby's at the beginning of the month with those flyer coupons. I usually go for the French dip sandwich meal. Mom

We don't always get the coupons but the local store gives Steve a
military discount, actually, it's the same as the Senior Citizen
discount that he's elegible for--and has the grey hair to prove it. (G)

and Dad get the "2 for $12" meal deal. Most of the time, we go to the Sam's Club cafe and get a hot dog meal for $1.38. An all-beef hot dog
and a 32 oz. soda. If I am getting my meal, I get the cheese pizza
slice meal for just a little more. It's filling and cheap.

Those slices are filling! The Legion Executive Committee meets at 6pm;
usually somebody buys pizza so they can have supper while they work.
Most often it's Sam's Club pizza; Steve has brought left overs home from
time to time. It's ok but not the best pizza in town.

I have some good news: I discovered that thanks to Medicare

Advantage, SD> I am get a full set of dentures at no charge to me. I
am going in SD> next Tuesday (January 26) to get impressions made. The

Great news! I presume you mean January 28 as he 26h is Sunday. (G)


place has an SD> on-site lab so it shuldn't take too long to get the
dentures. I am SD> excited. I know it's going to be a learning curve
to using them but I SD> am so tired of sore gums and aching TMJs from
trying to eat with no SD> teeth.

There will be a learning curve but if you can get used to them without
much of a problem, you will enjoy eating again. Just don't expect to be
able to enjoy a steak with corn on the cob as a side and an apple for
dessert right after you get them. (G)

Title: Grilled Portabello Mushrooms
Categories: None
Yield: 1 Servings

MMMMM--------------------------MARINADE-------------------------------
1 Garlic clove minced
1/3 c Balsamic vinegar
1/4 c Olive oil
Salt to taste
Pepper to taste

That does look good; I've never tried cooking portabellos, just their
"baby" cousin, creminis.


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


... If you're trying to drive me crazy, you're too late.

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

Hi Dave,

in the weekly local newspaper also. I usually get just an regular
sandwich and a drink, grabbing some of Steve's curly fries so I don't
eat a whole lot of them.

Overall I don't do much with French fries except with fish n chips. If I've got a fats fod combo meal I split the fries with Jasper the
pooch. He likes 'em.

I figure if I get something on a bun, a full order of fries would be a
carb overload. A few fries are ok but I usually take less than a dozen.

We will make beef on 'weck (kimmelweck rolls) by heating some deli beef
in a beef broth, then serving on kimmelweck rolls. It's a western NY thing--and Wegman's sells both the rolls and the beef. Quick and easy
meal with a salad of some sort.

Since I am not a fan of caraway seeds in/on my bread I may never have
a beef on 'weck. Same thing on na Kaiser roll - heck yeah.

It's not only the caraway seeds, but the bit of salt that makes those
rolls so good for the beef on 'weck. Saw one time that the same taste
could be achieved by brushing kaiser rolls with melted butter,
sprinkling on kosher salt and caraway but no, not quite the same.

Title: Italian Beef On Rolls
Categories: Beef, Vegetables, Herbs, Breads
Yield: 8 servings

Looks good for what it is, but it's not beef on 'weck. However, it does
look like something I wouldn't mind trying, both making and/or eating
out, with plenty of napkins.

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


... Are you sure you really want to know that?

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

Hi Dave,

We had a school lunch program even back in the late 40s. 1st grade in
1948 was the only year I got to carry my Roy Rogers lunch box.

Our school had a lunch program but my parents made us take a lunch
except for the pre Thanksgiving turkey dinner. Since there were 5 of us kids, 99% of the sandwiches were pb&j on white bread. Before sandwich
bags came out, Mom would put a cookie on top of the sandwich, then wrap the whole thing in wax paper. By lunch time, the cookie had absorbed a
lot of moisture from the bread and the bread had a big stale spot.
That's why I don't like peanut butter to this day. Oh, and I carried a lunch box (had some generic cartoonish characters, my siblings got the
TV show lunch boxes) up until 7th grade, then switched to a brown paper bag that we had to bring home every day. IIRC, one school year I made
the same bag last the whole year.

That's a lit6tle ... no a lot ... overly ch... frugal. There were
times, given some of the horrid things the school cooks did to the
food that I wished I could be like mt dad and bring my lunch.

With 5 kids and only Dad working, bringing home a relatively small
paycheck, my folks economised wherever they could. Once my youngest
sister hit first grade, my mom started working--at the school so she
could have off whenever us kids had off. She was a school aide for 2
years, then moved into the library--had to get her Master's within 5
years. (That was when I really learned how to cook!) When she first
started working, she started buying sandwich bags with the fold in flap.
She'd fold in the flap, put the cookie on that and then "cuff" it. It
worked, as long as none of the cookie slipped onto the sandwich.

I dunno what makes this especially "Coal Miners" but that's the
title and it's on topic as well as beinf a "Burton". Bv)=

Title: Coal Miner's Spaghetti
Categories: Pasta, Pork, Dairy, Cheese
Yield: 6 Servings

I don't see anything that makes it especially Coal Miner's either,
except maybe an inexpensive meal, affordable on a miner's pay.

We were a union town. Coal mining paid well.

I've read enough English historic fiction where the (usually) Welsh coal
miners have had the short end of the stick and barely earned a living
wage.

Well, besides the "Bohunks, Welsh, Britons, etc. There was a
substantial Italian population. And some dynamite Italian restaurants.
I was eating at one owned by one of my chilli cook friend (6 time
in-a-row State Chilli Champion) and I'd ordered the special of the day rather than my usual of chilli-mac. It was almost tooth achingly
sweet.

When Don stopped at our table as he was doing the rounds of the
customers I asked him about the "sweet". He said "Look around, you
see all those old guineas? They're here for lunch must days and if I didn't add the
sugo (sugar) they'd go somewhere else. You guys are here once a month. Which way would you go?"

So, I went back to chilli mac when I go there.

I would too; I don't put any sugar in my sauce and don't like a sweet sauce when I encounter one.

A little bit sometimes helps - although I'm more likely to use honey
than sugar. Same w/BBQ sauce unless I want it to caramelize on the
meat. Overall I don't do a lot od sugar in/on anything except
desserts. And I only do those sparingly.

I've switched to stevia for my morning tea, cook sometimes with half
stevia for baking, half sugar or all sugar or honey. I don't do bbq
sauce; Steve smoked some baby back ribs yesterday but just used a couple
of dry rubs on them. There was just enough heat that my mouth had a
slight tingle of heat, just right. But, like you desserts are where I
usually get my sugar.

Dennis brought home some Little Debbie's Star Crunch cookies from a
gog food run one evening. The bakery guy was picking up "out of

date" DD> product from the Dollar General where he buys the dogs'
supper. He got DD> an armload on a "freebie" Now I've a new favourite
store-bought DD> cookie. And I buy DD> them at the store. But I have to
pull a gun on myself to keep from DD> pigging out. Bv)= If you see
then at Weggies I recommend them DD> hoighly.

Have to think about it, we don't buy a lot of cookies. Working on a box
of Italian cookies Steve got at the VFW Christmas dinner, only 4 more
meal's worth. Plus he has some Mrs. Thinster's coconut cookies and some
Bell Vita blueberry cookies, but I didn't bake any for Christmas last
month. Time was, when the girls were home, I'd make about 6 different
kinds of cookies, but as they left home, I baked fewer and fewer.

Title: Copycat Star Crunch
Categories: Cookies, Chocolate, Grains, Dairy
Yield: 22 crunches

1/2 c Salted butter
1/2 c Unsweetened cocoa powder
1/2 ts Espresso powder
14 oz Can sweetened condensed milk
20 Soft caramels
5 1/2 c Mini marshmallows
5 c Puffed rice cereal

*******************

My mom used to buy that for one of the cold cereals in the few months we
had them (between early June and the end of August). She'd get that,
puffed wheat, wheaties, corn flakes and rice krispies on a rotating
basis--when you added milk to the bowl of most of them, you got a sorry,
soggy mess but we had to eat it. Only one of the above I've ever bought
is the rice krispies, for the treats. Oh, she also bought (regular)
cheerio's, another one that got soggy fast in milk.


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


... Yesterday was the deadline for complaints.

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

Ruth Haffly wrote to Sean Dennis <=-

We don't always get the coupons but the local store gives Steve a
military discount, actually, it's the same as the Senior Citizen
discount that he's elegible for--and has the grey hair to prove it. (G)

A few years ago, I bought a hat for my dad that has "Don't Forget My Senior Discount!" embroidered on it from Groupon. I remember 20 years ago when he turned 55 and he bragged about being able to get senior discounts. XD

Those slices are filling! The Legion Executive Committee meets at 6pm; usually somebody buys pizza so they can have supper while they work.
Most often it's Sam's Club pizza; Steve has brought left overs home
from time to time. It's ok but not the best pizza in town.

It's not the best but boy, I've had much worse pizza. I like my local
Little Caesar's pizza, much to some of my friends' disgust, but dear God,
the price of pizza for delivery from Domino's, Pizza Hut, or Papa John's (especially Papa John's) is horrible. I hope 2025 is the year of the car
for me.

Great news! I presume you mean January 28 as he 26h is Sunday. (G)

Yes, I meant the 28th.

There will be a learning curve but if you can get used to them without much of a problem, you will enjoy eating again. Just don't expect to be able to enjoy a steak with corn on the cob as a side and an apple for dessert right after you get them. (G)

No. My mom has told me that also and I probably will stick to
well-prepared meals until I can get the hang of eating with dentures. Like
I said to Dave, that's why I love the Instant Pot for what it can do to
meats.

That does look good; I've never tried cooking portabellos, just their "baby" cousin, creminis.

They are absolutely delicious qwith a very meaty taste and pleasently chewy when made right.

Continuing on with the theme for this packet...

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

Title: Crisp German Meatballs
Categories: Pork, Appetizers, German
Yield: 1 Servings

1/2 lb Grd pork sausage
1/4 c Onion, chopped
1 cn 16 0z saurkraut, drain
-& chopped
2 tb Breadcrumbs,dry & fine
1 pk Cream cheese, soften
2 tb Parsley
1 ts Prepared mustard
1/4 ts Garlic salt
1/8 ts Pepper
1 c Mayo
1/4 c Prepared mustard
2 x Eggs
1/4 c Milk
1/2 c Flour
1 c Breadcrumbs, fine
Veg. oil

Combine sausage & onion in a lg pan; cook til sausage is browned,
stirring for it to crumble. Drain well. Stir in kraut & 2 T
breadcrumbs. Combine c. cheese & next 4 ingredients in lg bowl; add
sausage mixture, stirring well. Cover & let stand for 2 hrs. Combine
mayo & mustard; set aside. Combine eggs & milk in sm bowl; set aside.
Shape sausage mixture into 3/4" balls; roll in flour. Dip each ball
in reserved egg mixture;roll balls in 1 c breadcrumbs. Pour oil to a
depth os 2" into d, oven; heat to 375 deg. Fry, a few at a time, 2
min or til golden brown. Drain on paper towel. Serve with mayo
mixture. Yields 5 doz
MMMMM

-- Sean

... I hate it when I wish upon a star only to realize it was just an airplane. --- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Dave Drum <=-

That's why I don't like peanut butter to this day.

My mom tells me her mother would top everything she could with Velveeta. To this day, my mother cannot stand any cheese at all except string cheese. I can't blame her.

When I was in school, I usually qualified for the free lunch school program. For a while there, I also was getting to school early enough to get free breakfast also. The food wasn't always the greatest but I was happy to have food to eat period.

That's a lit6tle ... no a lot ... overly ch... frugal. There were
times, given some of the horrid things the school cooks did to the
food that I wished I could be like mt dad and bring my lunch.

I never had horrible food. It was mostly just bland.

Even now, as a single divorcee, I am thankful my mom taught me how to cook. Some men I know, who are my age, can barely manage using a microwave.

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

Title: Frankfuter Bohnensuppe (Bean Soup with Frankfurters)
Categories: Germany, Soups, Ethnic
Yield: 4 Servings

1 lb Navy Beans; Dried
8 c Water
3 c Beef Broth
1 ea Carrot; Chopped
1 ea Celery Stalk; Chopped
4 ea Bacon; Strips, Cubed
2 ea Onions; Small, Chopped
1 t Salt
1/4 t Pepper; White
6 ea Frankfurters, Sliced *
2 T Parsley; Chopped

* Note: Use the real Frankfurters in this recipe and not the hot
dogs!
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Soak beans overnight. In a 3-quart saucepan bring beans, water and
beef froth to a boil. Cook for about 1 hour. Add carrot and celery
and continue cooking for 30 minutes. In a separate frypan cook the
bacon until transparent. Add the onions; cook until golden. Set
aside. Mash soup through a sieve or food mill. Return to pan and add
the bacon onion mixture, salt and pepper. Add frankfurters; reheat
about 5 minutes. Sprinkle soup with chopped parsley and serve.

MMMMM

-- Sean

... I ordered a chicken and an egg from Amazon. I'll let you know.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Dave Drum <=-

We will make beef on 'weck (kimmelweck rolls) by heating some deli beef
in a beef broth, then serving on kimmelweck rolls. It's a western NY thing--and Wegman's sells both the rolls and the beef. Quick and easy
meal with a salad of some sort.

Since I am not a fan of caraway seeds in/on my bread I may never have
a beef on 'weck. Same thing on na Kaiser roll - heck yeah.

It's not only the caraway seeds, but the bit of salt that makes those rolls so good for the beef on 'weck. Saw one time that the same taste could be achieved by brushing kaiser rolls with melted butter,
sprinkling on kosher salt and caraway but no, not quite the same.

Just something in the caraway seed that clashes with my tasster. A little caraway goes a looooooooooong way. I didn't buy rye bread for years until
I had somem without the seeds dispersed throughout. Now I can find rye to
my (non-seed) taste. But I don't do a lot of bread at home. Bv)=

Title: Italian Beef On Rolls
Categories: Beef, Vegetables, Herbs, Breads
Yield: 8 servings

Looks good for what it is, but it's not beef on 'weck. However, it does look like something I wouldn't mind trying, both making and/or eating
out, with plenty of napkins.

Napkins save your arms from wrist to elbone from getting drowned.

This makes great pastrami or corned beef sandwiches. I does have caraway
in it - but ground to a powder which makes all the difference to me. Bv)=

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

Title: Dark Rye Bread
Categories: Breads
Yield: 2 Loaves

2 tb Dry yeast
2 c Warm water
1/2 ts Sugar or honey
1/4 c Blackstrap molasses
2 tb Honey
+=AND=+
2 tb Unsulphured molasses
1/4 c Butter; softened
1 tb Salt
2 tb Cocoa
1 tb Caraway seeds; ground
3 c (to 4 c) unbleached flour
3 c Rye flour; stone-ground
Cornmeal

In a large mixing bowl, dissolve the yeast in the warm
water with the sugar or honey. Let sit until bubbly.

Add the blackstrap molasses, honey, butter, salt, cocoa
and ground caraway seeds and beat well.

Add 3 cups of the white flour and beat 2 minutes with
an electric mixer or at least 200 strokes by hand.

Add the rye flour and mix until the dough leaves the
sides of the bowl.

Turn the dough out onto a floured board and knead until
it is smooth and elastic. Sprinkle with a little more
white flour if it remains too sticky to handle. When it
becomes elastic, stop kneading even if it remains a
little clingy to your fingers.

Put the dough in a buttered bowl; turn to coat all
sides. Cover with a damp towel and let rise until
doubled in bulk.

Punch the dough down, turn it out onto the board, and
knead a few times to press out air bubbles. Cut in half,
cover with the towel, and let rest 10 to 15 minutes.

Shape the dough into two round or oval loaves and put on
a greased baking sheet that's dusted with cornmeal. You
may cut a cross or other design in the tops with a sharp
knife. Brush the tops of the loaves with melted butter,
cover with the towel, and let rise in a warm place until
almost doubled in size.

Set the oven @ 375oF/190oC. Bake 35 to 40 minutes, or
until the bottoms sound hollow when tapped. Cool on a
rack.

Makes 2 loaves

RECIPE FROM: The Bread Book: A Baker's Almanac

Uncle Dirty Dave's Kitchen

MMMMM

... "He who hesitates is a damned fool." -- Mae West
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Ruth Haffly wrote to Dave Drum <=-

I dunno what makes this especially "Coal Miners" but that's the
title and it's on topic as well as beinf a "Burton". Bv)=

Title: Coal Miner's Spaghetti
Categories: Pasta, Pork, Dairy, Cheese
Yield: 6 Servings

I don't see anything that makes it especially Coal Miner's either,
except maybe an inexpensive meal, affordable on a miner's pay.

We were a union town. Coal mining paid well.

I've read enough English historic fiction where the (usually) Welsh
coal miners have had the short end of the stick and barely earned a
living wage.

When they came here they were paid the same as miners from here, there,
or anywhere. John L. Lewis was from Springfield (founding president of
the United Mine Workers) and Mother Jones is buried in the nearby town
of Mt. Olive, IL https://www.biography.com/activists/mother-jones

8<----- WHACK ----->8

So, I went back to chilli mac when I go there.

I would too; I don't put any sugar in my sauce and don't like a sweet sauce when I encounter one.

A little bit sometimes helps - although I'm more likely to use honey
than sugar. Same w/BBQ sauce unless I want it to caramelize on the
meat. Overall I don't do a lot od sugar in/on anything except
desserts. And I only do those sparingly.

I've switched to stevia for my morning tea, cook sometimes with half stevia for baking, half sugar or all sugar or honey. I don't do bbq
sauce; Steve smoked some baby back ribs yesterday but just used a
couple of dry rubs on them. There was just enough heat that my mouth
had a slight tingle of heat, just right. But, like you desserts are
where I usually get my sugar.

I mostly use honey as my beverage sweetener. And I manage my blood sugar
levels well enough that the occasional "sin" causes no spikes or lasting effects. Bv)=

Dennis brought home some Little Debbie's Star Crunch cookies from a
gog food run one evening. The bakery guy was picking up "out of
date" product from the Dollar General where he buys the dogs' supper.
He got an armload on a "freebie" Now I've a new favourite store-bought cookie. And I buy them at the store. But I have to pull a gun on myself
to keep from pigging out. Bv)= If you see then at Weggies I recommend them hoighly.

Have to think about it, we don't buy a lot of cookies. Working on a box
of Italian cookies Steve got at the VFW Christmas dinner, only 4 more meal's worth. Plus he has some Mrs. Thinster's coconut cookies and some Bell Vita blueberry cookies, but I didn't bake any for Christmas last month. Time was, when the girls were home, I'd make about 6 different kinds of cookies, but as they left home, I baked fewer and fewer.

Title: Copycat Star Crunch
Categories: Cookies, Chocolate, Grains, Dairy
Yield: 22 crunches

1/2 c Salted butter
1/2 c Unsweetened cocoa powder
1/2 ts Espresso powder
14 oz Can sweetened condensed milk
20 Soft caramels
5 1/2 c Mini marshmallows
5 c Puffed rice cereal

*******************

My mom used to buy that for one of the cold cereals in the few months
we had them (between early June and the end of August). She'd get that, puffed wheat, wheaties, corn flakes and rice krispies on a rotating basis--when you added milk to the bowl of most of them, you got a
sorry, soggy mess but we had to eat it. Only one of the above I've ever bought is the rice krispies, for the treats. Oh, she also bought
(regular) cheerio's, another one that got soggy fast in milk.

AFAIAC cold cereal(s) is good only as an ingredient is a recipe. Corn Flakes
or Wheaties crushed for breadini, Rice Crispies for any number of sweet things and so on. If I'm doing grains for breakfast it will be, most likely, instant oatmeal - with raisin, date and walnut leading the charge.

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

Title: Chicken Kiev
Categories: Poultry, Citrus, Breads, Cheese
Yield: 2 Servings

MMMMM-------------------------BUTTER MIX------------------------------
1/2 c Butter
3 cl Garlic; diced
1/4 c Lemon juice
1/2 ts Mixed vegetable seasoning *

MMMMM--------------------------CHICKEN-------------------------------
2 lg Chicken breasts; skinned,
- boned (8 - 10 oz ea)
+=OR=+
4 Chicken thighs; skinned,
- boned (non-traditional
- but tasty)
2 lg Eggs

MMMMM--------------------------BREADING-------------------------------
1/2 c Scallions, diced fine
3 c Corn flakes; crushed
1/2 c Grated Parmesan cheese

SPECIAL EQUIPMENT: Cajun Injector

In a fry pan, melt butter and saute garlic with lemon
juice and seasoning.

Using Cajun Injector, inject chicken with butter mix.
(The flavorizer can be purchased many places, including
Farm & Home stores which have a cooking utensil section.
It looks much like the needle a doctor uses for
injections, and its use is also similar.)

Add remaining liquid to eggs and beat. In a separate
bowl, combine scallions, corn flakes & Parmesan cheese.
Dip breasts in egg mixture, then into corn flake mixture.
Bake @ 350oF/175oC for 30 minutes.

* Equal parts of onion granules, parsley flakes, salt,
garlic granules, celery seed, sage, marjoram, thyme,
basil, oregano, black pepper, dill weed, and summer
savory mixed thoroughly and stored in an airtight jar
in the ice box. I make this up in largish batches and
usually have some on hand for a number of dishes. - UDD

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... "The kitchen oven is reliable, but it's made us lazy." -- Jamie Oliver
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Sean,

A few years ago, I bought a hat for my dad that has "Don't Forget My Senior Discount!" embroidered on it from Groupon. I remember 20 years
ago when he turned 55 and he bragged about being able to get senior discounts. XD

AARP membership eligability starts at age 50. Gets you a bunch of
discounts that probably most members don't even realise they have. In
fall of 2023, the fall RV Radio Net rally was held in Fredricksburg, TX.
It was settled initially by German immigrants, including the Nimitz
family. After WWII, the town wanted to build a museum, honoring Chester
Nimitz, one of the key admirals of the Pacific theater. He persuaded the
town to change it to a WWII in the Pacific theater museum. We toured
some of it--took several hours, a full tour would have probably taken a
full day. In the gift shop, Steve found (and bought) a hat that reads
"Retired, not Expired". It has gotten him a lot of chuckles--and
probably a number of discounts that people now realise he's entitiled
to.

Those slices are filling! The Legion Executive Committee meets at 6pm; usually somebody buys pizza so they can have supper while they work.
Most often it's Sam's Club pizza; Steve has brought left overs home
from time to time. It's ok but not the best pizza in town.

It's not the best but boy, I've had much worse pizza. I like my local Little Caesar's pizza, much to some of my friends' disgust, but dear
God, the price of pizza for delivery from Domino's, Pizza Hut, or Papa John's (especially Papa John's) is horrible. I hope 2025 is the year
of the car for me.

The best pizza we've had is our home made. I start with a whole wheat
crust, sometimes home made sauce, sometimes tomato sauce with herbs and
spices added. On top of that can go onions, mushrooms, bell peppers
(prefera bly red), and pepperoni, optional black olives, then mozzerella
or provelone cheese. Not all toppings, all the time, but that's an ideal
pizza. Baking is either in the oven or on a grill, then Steve adds red
pepper to his portion. Haven't had any boughten one that comes anything
close to this.

Are you looking for any particular make/model of car? We liked our 2009
Ford Escape but it didn't have much towing power, so bought the 2016
model which was the one we had when we had the accident in WY. Needed
something to get us and the camer home so got a 2010 Nissan Frontier.
That was good, but lacked the towing "oomp" needed for the new camper so
now we have a 2018 Ford F-150.

Great news! I presume you mean January 28 as the 26h is Sunday.

(G)

Yes, I meant the 28th.

There will be a learning curve but if you can get used to them without much of a problem, you will enjoy eating again. Just don't expect to be able to enjoy a steak with corn on the cob as a side and an apple for dessert right after you get them. (G)

No. My mom has told me that also and I probably will stick to well-prepared meals until I can get the hang of eating with dentures.
Like I said to Dave, that's why I love the Instant Pot for what it can
do to meats.

That does look good; I've never tried cooking portabellos, just their "baby" cousin, creminis.

They are absolutely delicious qwith a very meaty taste and pleasently chewy when made right.

Hmmmmmmmmmmmmmmmm.....................

Continuing on with the theme for this packet...

Title: Crisp German Meatballs
Categories: Pork, Appetizers, German
Yield: 1 Servings

Something to consider next time we make a major meat buying run. Right
now we're working on using meats from the freezer.

---
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)

Hi Sean,

That's why I don't like peanut butter to this day.

My mom tells me her mother would top everything she could with
Velveeta. To this day, my mother cannot stand any cheese at all
except string cheese. I can't blame her.

I like cheese, velveeta is not a cheese (our name for it is plastic
cheese). The year before Steve went in the Army, we qualified for food
stamps (after our church closed) and the government commodity give away.
The one and only time the give away was in our area (coastal NC), I got
it--15 pounds of imitation velveeta cheezoid! Couldn't freeze it, girls
were small enough they didn't eat much so Steve and I had the not so fun
job of consuming most of it. I've not bought any since then, but hve
bought hundreds, maybe thousands of pounds of real cheese.

When I was in school, I usually qualified for the free lunch school program. For a while there, I also was getting to school early enough
to get free breakfast also. The food wasn't always the greatest but I
was happy to have food to eat period.

We probably qualified when I was growing up (before my mom started
working) but my parents never signed up for it. (This was in the pre
breakfast days.) When Steve was junior enlisted, our girls qualified for
both breakfast and lunch but I made both of them at home, much better
than what the school served. After a few promotions (with the increase
in pay), we let the girls buy lunch once a week as a "treat". The high
school cafeteria in Sierra Vista had a number of name brand food carts
in addition to the "hot food line" so they had choices while we were in
AZ.

That's a lit6tle ... no a lot ... overly ch... frugal. There were
times, given some of the horrid things the school cooks did to the
food that I wished I could be like mt dad and bring my lunch.

I never had horrible food. It was mostly just bland.

Even now, as a single divorcee, I am thankful my mom taught me how to cook. Some men I know, who are my age, can barely manage using a microwave.

Or boil water, without burning it. (G)

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


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

Hi Dave,

It's not only the caraway seeds, but the bit of salt that makes those rolls so good for the beef on 'weck. Saw one time that the same taste could be achieved by brushing kaiser rolls with melted butter,
sprinkling on kosher salt and caraway but no, not quite the same.

Just something in the caraway seed that clashes with my tasster. A
little caraway goes a looooooooooong way. I didn't buy rye bread for
years until I had somem without the seeds dispersed throughout. Now I
can find rye to my (non-seed) taste. But I don't do a lot of bread at home. Bv)=

I've seen rye bread in the store without caraway. Bought it now and
then, I will eat (and enjoy) rye bread with or without the caraway, do
like the flavor it gives.

Title: Italian Beef On Rolls
Categories: Beef, Vegetables, Herbs, Breads
Yield: 8 servings

Looks good for what it is, but it's not beef on 'weck. However, it does look like something I wouldn't mind trying, both making and/or eating
out, with plenty of napkins.

Napkins save your arms from wrist to elbone from getting drowned.

And keep your clothes cleaner.

This makes great pastrami or corned beef sandwiches. I does have
caraway in it - but ground to a powder which makes all the difference
to me. Bv)=

Title: Dark Rye Bread
Categories: Breads
Yield: 2 Loaves

My favorite home made rye is the PIllsbury flour bag recipe. Some years
ago I realised I'd lost the recipe but you were able to find it in your
vast troves of saved recipes and send me a copy. It may be a bit
molasses stained now but I still use it. (G)


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


... Gone crazy, be back later. leave a message at the Beep!

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

Hi Dave,

When they came here they were paid the same as miners from here,
there, or anywhere. John L. Lewis was from Springfield (founding
president of
the United Mine Workers) and Mother Jones is buried in the nearby town
of Mt. Olive, IL https://www.biography.com/activists/mother-jones

*********

Mt Olive, NC known for pickles, relish, etc, as well as Mt Olive
University. On New Year's eve, the town drops a big dill pickle into a
cask of brine.

8<----- WHACK ----->8

So, I went back to chilli mac when I go there.

I would too; I don't put any sugar in my sauce and don't like a sweet sauce when I encounter one.

A little bit sometimes helps - although I'm more likely to use honey
than sugar. Same w/BBQ sauce unless I want it to caramelize on the
meat. Overall I don't do a lot od sugar in/on anything except
desserts. And I only do those sparingly.

I've switched to stevia for my morning tea, cook sometimes with half stevia for baking, half sugar or all sugar or honey. I don't do bbq
sauce; Steve smoked some baby back ribs yesterday but just used a
couple of dry rubs on them. There was just enough heat that my mouth
had a slight tingle of heat, just right. But, like you desserts are
where I usually get my sugar.

I mostly use honey as my beverage sweetener. And I manage my blood
sugar levels well enough that the occasional "sin" causes no spikes or lasting effects. Bv)=

I'm doing well with no meds, just watching what I eat.

5 1/2 c Mini marshmallows
5 c Puffed rice cereal

*******************

My mom used to buy that for one of the cold cereals in the few months
we had them (between early June and the end of August). She'd get that, puffed wheat, wheaties, corn flakes and rice krispies on a rotating basis--when you added milk to the bowl of most of them, you got a
sorry, soggy mess but we had to eat it. Only one of the above I've ever bought is the rice krispies, for the treats. Oh, she also bought
(regular) cheerio's, another one that got soggy fast in milk.

AFAIAC cold cereal(s) is good only as an ingredient is a recipe. Corn Flakes or Wheaties crushed for breadini, Rice Crispies for any number
of sweet things and so on. If I'm doing grains for breakfast it will
be, most likely, instant oatmeal - with raisin, date and walnut
leading the charge.

I like a granola type cereal but for hot, will go for oatmeal with
cinnamon and raisins. Growing up, my parents allowed only a teaspoon or
so of brown sugar and a couple,3 tablespoons of milk on our oatmeal or
cream of wheat (alternating days). After leaving home, I began adding
the above, with a bit more sugar, no milk and today I'll even leave out
the sugar.


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


... OOPS: Not just for klutzes anymore.

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

Ruth Haffly wrote to Sean Dennis <=-

AARP membership eligability starts at age 50. Gets you a bunch of discounts that probably most members don't even realise they have.

I am a member of AMAC and have used their discounts often. In August 2024,
my good friend Kaare (pronounced "core" in English) visited me from Denmark.
I was able to rent a nice Chevy Malibu via a free upgrade for a week for
only $300. Kaare paid for the car rental. It's a much better deal for him
to travel to the US than in Europe as his money goes much farther here.

8< snip >8

taken a full day. In the gift shop, Steve found (and bought) a hat that reads "Retired, not Expired". It has gotten him a lot of chuckles--and probably a number of discounts that people now realise he's entitiled
to.

In my case, it's "I'm not broken, just badly bent."

While I am 52, a few places will give me the senior diascount now though
it's much more common for me to get a military discount since I often wear a hat that says "US ARMY VETERAN" on it or one of my many hats that have the crossed cannon symbols of the US Army Field Artillery. It's nice to be recognized by fellow redlegs also.

The best pizza we've had is our home made.

If my hands would let me work dough without pain, I'd make pizza at home
also. My favorite pizza is light sauce, cheese, mushrooms, and black
olives. Occasionally I'll toss on some Italian sausage. I love pepperoni
but it severely aggravates my GERD.

Are you looking for any particular make/model of car?

One that is approved by Pride Mobility, my scooter's manufacturer, to tow
the scooter. I can thankfully call the main Pride dealer in town and they
can look up the vehicle to tell me if it's approved or not. I would prefer
a V6-powered 4 door SUV as I'd like to be able to carry passengers (namely
my parents) and be able to handle the 600+ pounds the scooter and its lift present.

However, at this point in time, I am desperate enough to take anything
that runs and drives well and that I can fit comfortably into.

Something to consider next time we make a major meat buying run. Right
now we're working on using meats from the freezer.

I have had ALDI's Italian meatballs and they're pretty good for what they
are.

A recipe for something not to eat...

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

Title: No Rinse Wall Cleaner
Categories: Hints/info, Copycat
Yield: 1 Gallon

1 ga Hot water
1 c Household ammonia
1/4 c Baking soda
1/2 c Vinegar

Measure the hot water into the pail. Add the other ingredients and
mix thoroughly. For enameled surfaces, oil based paints, ceramic
tile.

From: Neysa Dormish Date: 07 Nov 96

Posted to MM-Recipes Digest V4 #097 by BobbieB1@aol.com on Apr 7, 1997

MMMMM

-- Sean

... Wisdom consists in knowing what to do with what you know.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Sean Dennis <=-

(Velveeta)

I've not bought any since then, but hve bought hundreds, maybe
thousands of pounds of real cheese.

It's not something I buy in bulk. I will get a small package of "singles"
as I do like the way it melts when in a grilled cheese sandwich.
Otherwisee, I buy the big five pound blocks of slices cheese from Sam's.

The high school cafeteria in Sierra Vista had a number of name brand
food carts in addition to the "hot food line" so they had choices while
we were in AZ.

That wasn't something I experienced. I did enjoy the free lunch when I
lived in Northern Indiana. Their foor was exceptionally good in high
school.

Or boil water, without burning it. (G)

In both of my marriages, I was the cook. I still enjoy cooking now. I just wish I had more counter space and a dishwasher. I can stand no longer than five minutes without breath-taking pain and my diabetic neuropathy has made
it impossible for me to feel any food on dishes anymore.

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

Title: Crock Pot Chicken
Categories: Crockpot
Yield: 1 Servings

1 Chicken; or cut up *
2 Carrots; sliced thinly
2 md Onions; sliced thinly
2 Celery stalks; chopped **
1 1/2 ts Salt
1/2 ts Black pepper
16 oz Chicken broth; -or-
1 Chicken boullion cube; disol
2 c Water
1 ts Basil; crushed
2 1/2 tb Italian seasonings mixture -

* make sure it will fit in your crock pot. ** with a few leaves.

In a slow cooker, put in half of the chicken broth. Place half of the
carrots, celery and onions in the bottom. Place the chicken (back side
down) in the slow cooker. Add remaining broth, vegetables, salt and
pepper, basil and Italian seasonings (if used). Place lid on cooker
and cook on LOW heat for 7-10 hours or HIGH heat for 2 1/2 to 3 1/2
hours. Serves four.

(Taken from Extension Homemakers of Sedgwick County, Lula Kirk)

NOTES:

This is an excellent recipe for people on the go! Just start it in the
morning and by 5 or 6 pm you have dinner! You can even get a package
of mixed frozen vegetables if you don't have time to chop fresh ones.
We've found that buying a whole chicken is cheaper than to buy one
pre-cut. The chicken almost falls off the bones it is so tender and
it makes taking out the bones easy! We serve it in bowls over rice;
like chicken soup. It makes a large amount and lasts at least 2-3
meals for us. I hope you enjoy.

Posted to MealMaster Recipes List, Digest #153

Date: Thu, 30 May 1996 21:57:15 -0600

From: Blackhawk <tracy@agt.net>

MMMMM

-- Sean

... Why is "abbreviated" such a long word?
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Dave Drum <=-

It's not only the caraway seeds, but the bit of salt that makes those rolls so good for the beef on 'weck. Saw one time that the same taste could be achieved by brushing kaiser rolls with melted butter,
sprinkling on kosher salt and caraway but no, not quite the same.

Just something in the caraway seed that clashes with my tasster. A
little caraway goes a looooooooooong way. I didn't buy rye bread for
years until I had somem without the seeds dispersed throughout. Now I
can find rye to my (non-seed) taste. But I don't do a lot of bread at home. Bv)=

I've seen rye bread in the store without caraway. Bought it now and
then, I will eat (and enjoy) rye bread with or without the caraway, do like the flavor it gives.

I like the flavour of the caraway. It's the seeds and both their texture
and the sudden taste bomb of concentrated caraway that puts me off. If
I's served seeded rye I will sometimes pick the visible seeds out nand
deposit them on a paper napkin.

Title: Italian Beef On Rolls
Categories: Beef, Vegetables, Herbs, Breads
Yield: 8 servings

Looks good for what it is, but it's not beef on 'weck. However, it does look like something I wouldn't mind trying, both making and/or eating
out, with plenty of napkins.

Napkins save your arms from wrist to elbone from getting drowned.

And keep your clothes cleaner.

This makes great pastrami or corned beef sandwiches. I does have
caraway in it - but ground to a powder which makes all the difference
to me. Bv)=

Title: Dark Rye Bread
Categories: Breads
Yield: 2 Loaves

My favorite home made rye is the PIllsbury flour bag recipe. Some years ago I realised I'd lost the recipe but you were able to find it in your vast troves of saved recipes and send me a copy. It may be a bit
molasses stained now but I still use it. (G)

Here's a recipe I'm going to try with my bread machine. I may add some
ground caraway - as I said I like the flavour. And I might play with the
rye to white ratio. Or sub whole wheat for the bread flour. Bv)=

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

Title: Bread Machine Pummpernickel
Categories: Breads
Yield: 1 1/2 lb loaf

1 c Water
1/4 c Dark molasses
1 tb Butter
2 c Bread flour
1 1/4 c Rye flour
2 tb Unsweetened cocoa
2 ts Salt
2 1/2 ts Active dry yeast

Place all ingredients into the machine bread pan in the
order listed.

Close lid and start machine. According to your machine
instructions and time. My machine is a OSTER BREAD &
DOUGH MAKER.

When done remove bread to a rack to cool off.

When cool enough to handle, slice and enjoy!

Makes a 1 1/2 pound loaf

By Nancy J. Patrykus

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

Uncle Dirty Dave's Archives

MMMMM



... "Let freedom never perish in your hands." -- Joseph Addison
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Ruth Haffly wrote to Dave Drum <=-

When they came here they were paid the same as miners from here,
there, or anywhere. John L. Lewis was from Springfield (founding
president of the United Mine Workers) and Mother Jones is buried
ibhe nearby town of Mt. Olive, IL

*********

https://www.biography.com/activists/mother-jones

Mt Olive, NC known for pickles, relish, etc, as well as Mt Olive University. On New Year's eve, the town drops a big dill pickle into a cask of brine.

I buy their dill relish and pickles at local stores here. I was pretty
sure they didn't call Illinois home.

8<----- WHACK ----->8

I mostly use honey as my beverage sweetener. And I manage my blood
sugar levels well enough that the occasional "sin" causes no spikes or lasting effects. Bv)=

I'm doing well with no meds, just watching what I eat.

We tried no meds and learned that I need a minimal doase to "kick start"
thins. 2 mg of Amaryl/glimipiride in the morning and I'm set.

5 1/2 c Mini marshmallows
5 c Puffed rice cereal

*******************

My mom used to buy that for one of the cold cereals in the few months
we had them (between early June and the end of August). She'd get that, puffed wheat, wheaties, corn flakes and rice krispies on a rotating basis--when you added milk to the bowl of most of them, you got a
sorry, soggy mess but we had to eat it. Only one of the above I've ever bought is the rice krispies, for the treats. Oh, she also bought
(regular) cheerio's, another one that got soggy fast in milk.

AFAIAC cold cereal(s) is good only as an ingredient is a recipe. Corn Flakes or Wheaties crushed for breadini, Rice Crispies for any number
of sweet things and so on. If I'm doing grains for breakfast it will
be, most likely, instant oatmeal - with raisin, date and walnut
leading the charge.

I like a granola type cereal but for hot, will go for oatmeal with cinnamon and raisins. Growing up, my parents allowed only a teaspoon or
so of brown sugar and a couple,3 tablespoons of milk on our oatmeal or cream of wheat (alternating days). After leaving home, I began adding
the above, with a bit more sugar, no milk and today I'll even leave out the sugar.

I mostly do "instant" oatmeal. And I have been known to eat it for
breakfast or lunch. And sometimes for supper. I've got a small pitcher
that holds the perfect amoun t of water for me. I do 5 of the little
bags of oatm eal, a heaping TB of butter and a good amount of powdered
creamer. Nuke the little pitcher for 2 minutes, Pour, stir, eat.

I've been known to get fey and do this recipe, as well

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

Title: Simple Savory Oatmeal
Categories: Five, Grains, Pork, Herbs
Yield: 1 Serving

1 c Water
1/2 c Rolled oats
1 tb Cooked real bacon bits
1 ts Butter
1/2 ts Tony Cachere's Creole
- seasoning

Place water and oats in a microwave-safe bowl. Cook at 50%
power, stirring half way through cooking, until oats are
softened, 3 to 5 minutes. Stir in butter until melted.
Stir in bacon bits and Creole seasoning until evenly
distributed.

Recipe by: Dirk Bean

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... Don't give a politican the keys to your city. Change the locks instead.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Sean Dennis wrote to Ruth Haffly <=-

The best pizza we've had is our home made.

If my hands would let me work dough without pain, I'd make pizza at
home also. My favorite pizza is light sauce, cheese, mushrooms, and
black olives. Occasionally I'll toss on some Italian sausage. I love pepperoni but it severely aggravates my GERD.

Closest I come to home-made pizza is Papa Murphy's Take & Bake. I always
add more toppings. Bv)= But I do/have made my own - except for the base (crust).

Are you looking for any particular make/model of car?

One that is approved by Pride Mobility, my scooter's manufacturer, to
tow the scooter. I can thankfully call the main Pride dealer in town
and they can look up the vehicle to tell me if it's approved or not. I would prefer a V6-powered 4 door SUV as I'd like to be able to carry passengers (namely my parents) and be able to handle the 600+ pounds
the scooter and its lift present.

My sister-in-law has a mobility scooter - so he bought a GMC Envoy and
put a fold-down carrier w/ramp on the pre-installed receiver hitch. But
the Envoy has developed major rust on the frame (thank you Illinois
winters) and he's looking for a replacemeny. I asked him why he doesn't
move the hitch/carrier over to their Dodge Soccer-Mom and was told "Not
enough oomph!" Be interesting to see what he comes up with. I pointed
him at a 4-door pickup but it waas too tall for Vivky to get in and out
of easily.

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

Title: Cauliflower Crust Pizza
Categories: Vegetables, Cheese, Pork, Herbs, Chilies
Yield: 2 Servings

1 (10") purchased cauliflower
- pizza crust; precooked
10 oz Can Ro*Tel diced tomatoes
- w/green chilies
1 tb Tomato paste
1 cl Garlic; crushed
1 ts Italian seasoning blend
8 oz Italian sausage; pre-cooked
4 sl Bacon; cooked, crumbled
1 md Onion; peeled, halved top to
- root then sliced thinly
1 tb Dried basil
8 oz Mushrooms; cleaned, sliced
4 1/4 oz Sliced black olives; drained
2 tb Olive oil; as needed
Sliced mozarella to cover
1 tb Grana Padano or Parmesan;
- grated, extra to serve
Crushed chile flakes

FIRST MAKE THE TOMATO SAUCE: Whiz the tomatoes, paste,
garlic and Italian seasoning in a blender until smooth.
Heat gently in a small sauce pan until thick. Add the
basil and stir through the sauce.

If you haven't already cooked and crumbled the sausage
and bacon - do that now. Saute the onions in the sausage
dripping until it begins to soften.

Spread the tomato sauce over the base, sprinkle the
Grana Padano over that and distribute the meats, onions,
sliced olives, mushrooms and mozarella evenly. Scatter
some chile flakes over and pop into a 450ºF/220ºC oven
for 10 to 12 minutes

Before serving scatter some more Grana Padano/Parmesan
over the hot pizza. Have chile flakes and more grated
cheese available at table.

Serves two nicely

Uncle Dirty Dave's Kitchen

MMMMM

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

Title: Dave's Pizza Sauce
Categories: Sauces, Vegetables, Herbs, Chilies
Yield: 1 Pint plus

3/4 c Chopped onion
1/2 c Chopped bell pepper
2 cl Garlic; minced
1 tb Olive oil
14 1/2 oz Can diced tomatoes
8 oz Can tomato sauce *
1 Turkish bay leaf
1 tb Snipped fresh basil
+=OR=+
1 ts Dried basil; crushed
1 tb Snipped fresh oregano
+=OR=+
1 ts Dried oregano; crushed
1 ts Fennel seed; crushed
1/2 ts Sugar (opt)
1/2 ts Red (cayenne) pepper
1/2 ts Chilli spice mix

* For a really zippy sauce use El Pato tomato sauce,
available in the Latino aisle of many markets.

Cook onion garlic and bell pepper in oil. Stir in
remaining ingredients. Bring to boiling. Reduce heat;
simmer, uncovered, for 35 to 40 minutes or to desired
consistency, stirring occasionally. Discard bay leaf.

Makes 2 1/2 cups

Uncle Dirty Dave's Kitchen

MMMMM

... Putting pineapple on your pizza should lower your credit score.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dave Drum wrote to Sean Dennis <=-

Closest I come to home-made pizza is Papa Murphy's Take & Bake. I
always add more toppings. Bv)= But I do/have made my own - except for the base (crust).

Our local Papa Murphy's closed due to a lawsuit proposing somone got sick
from their pizza. I ate their pizzas twice a month and never got sick
once. Now, when I can get a ride to ALDI, I'll grab one of their "take and bake" pizzas or a flatbread.

My sister-in-law has a mobility scooter - so he bought a GMC Envoy and
put a fold-down carrier w/ramp on the pre-installed receiver hitch. But the Envoy has developed major rust on the frame (thank you Illinois winters) and he's looking for a replacemeny. I asked him why he doesn't move the hitch/carrier over to their Dodge Soccer-Mom and was told "Not enough oomph!" Be interesting to see what he comes up with. I pointed
him at a 4-door pickup but it waas too tall for Vivky to get in and out
of easily.

I'd enjoy something like a Crown Vic or an older Town Car. I'd take a Buick Roadmaster if I could find one that han't been driven into the ground. From what I'm told, the vehicle had to have a minimum engine size of a V6 to ber approved by Pride Mobility. I'm wanting something that can hold four people
so I can shuttle my parents around also when they're in town.

I'd love to get a Checker cab if I could. They use Chevy drivetrains so
easy to get parts for.

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

Title: Salmon Burgers with Brown Butter Sauce
Categories: Fish, Luncheon
Yield: 4 Servings

1 cn Salmon; bones removed
1 1/4 c Fine; fresh bread crumbs
1/4 ts Cumin
1/4 ts Hot sauce
1/3 c Milk
1/3 cn Sour cream
1/4 c Fresh coriander; chopped
Salt and pepper; to taste
4 tb Butter
1 tb Lemon juice

Remove bones from salmon. Place in mixing bowl with 1/2 cup bread
crumbs, salt, pepper, cumin, hot sauce and milk. Stir. Add sour cream
and coriander and mix well.

Divide into 8 patties about 3/4 inch thick. Coat patties with
remaining 3/4 cup bread crumbs.

Place about 1 tablespoon oil in pan and brown patties until golden
bronw. Transfer to platter.

Wipe out pan and add the 4 tablespoons of butter, shaking pan until
butter starts to brown. Don't burn it! Add lemon juice. Pour over
patties. YUM!

NOTES : If you have fresh salmon, you will need about 1-1 1/4 lbs
filet.

Recipe by: Cusine Rapide-altered

Posted to recipelu-digest Volume 01 Number 528 by "bertnevie"
<tess@shore.intercom.net> on Jan 14, 1998

MMMMM

-- Sean

... I'm an amateur crastinator. Some day, I'll turn pro.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Ruth Haffly <=-

I mostly do "instant" oatmeal. And I have been known to eat it for breakfast or lunch. And sometimes for supper. I've got a small pitcher that holds the perfect amoun t of water for me. I do 5 of the little
bags of oatm eal, a heaping TB of butter and a good amount of powdered creamer. Nuke the little pitcher for 2 minutes, Pour, stir, eat.

I like savory grits for breakfast. I cheat and use the Quaker 5-minute
grits. I like them with bacon and eggs in the morning.

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

Title: GRITS FIESTA PIE
Categories: Mexican, Pies, Desserts
Yield: 6 Servings

1 1/2 c Water
1/4 ts Garlic powder
1/2 c Quick-cooking grits
1/4 c All-purpose flour
1/2 c (2 ozs) cheddar cheese,
Shredded
1 lg Egg, lightly beaten
3/4 lb Ground beef
1 pk (1.75 oz) taco
Seasoning mix
1 c (4 ozs) Monterey jack
Cheese, shredded and
Divided
1/3 c Fresh tomatoes, chopped
1/4 c Ripe black olive, sliced
3 tb Green bell pepper, cored,
Seeded, and finely chopped
2 lg Eggs, lightly beaten
2 tb Milk

In a large saucepan, bring the water and garlic to a boil; stir in the
grits. Return to a boil; reduce heat and cook 4 minutes, stirring
occasionally. Remove from the heat. In a bowl, combine the flour and
cheddar cheese; stir into the grits. Stir 1 egg into the mixture
until well blended. Into a lightly greased 9-inch pie plate, spoon
mixture; press with the back of a spoon to form a pie shell. In a
large skillet, cook the ground beef and taco seasoning until meat
browns; drain. Spread meat mixture into pie shell. Top with 3/4
Monterey jack cheese, tomato, ripe olives, and green bell pepper; set
aside. In a bowl, combine 2 eggs and milk; pour over pie. Bake in a
preheated, 375 degree F oven for 25 minutes. Remove from oven;
sprinkle with the remaining 1/4 cup of Monterey jack cheese, and let
stand for 5 minutes before slicing. Makes 6 servings.

Recipe: Joy Gillespie of Neeses, South Carolina

MMMMM

-- Sean

... Old bakers never die, you just can't get a rise out of them!
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

I mostly do "instant" oatmeal. And I have been known to eat it for breakfast or lunch. And sometimes for supper. I've got a small pitcher that holds the perfect amoun t of water for me. I do 5 of the little
bags of oatm eal, a heaping TB of butter and a good amount of powdered creamer. Nuke the little pitcher for 2 minutes, Pour, stir, eat.

I like savory grits for breakfast. I cheat and use the Quaker 5-minute grits. I like them with bacon and eggs in the morning.

I'm not a fan of any sort of hominy except when done up a "Corn Nuts".

With regular hominy it's a texture thing, like with kidney beans. They
give a subliminal "squeak" when I chomp down on the. And grits unless
tarted up past reasonability are so bland as to remine me of wallboard
spacke.

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

Title: Ho-made Corn Nuts
Categories: Grains, Snacks, Chilies
Yield: 8 Ounces

1 c Dried white corn kernels
Salt
Dried paprika; ground
Cayenne pepper; ground
Ground black pepper (opt)
Vegetable oil

Equipment: Medium saucepan, Cooking thermometer

Contrary to their name, corn nuts are not nuts at all.
They are a popular American snack food made by deep
frying corn kernels until they reach a hard, brittle
consistency, and then seasoning them with various
spices. Corn nuts can be served as a snack or used in
various recipes.

Fill a medium-size saucepan with vegetable oil, until
it's around 1" deep. Turn the heat to high, and bring
the oil to 300ºF/150º, using a cooking thermometer to
check the temperature.

Reduce the heat to medium, and add the corn kernels to
the hot oil. Fry for 2 to 3 minutes, or until the
kernels are golden brown. If your pan isn't large enough
for all the kernels, fry them in batches, 2 to 3 minutes
each.

Line a medium-size bowl with paper towels, and transfer
the fried corn nuts to the bowl. Allow them to sit for
2 to 3 minutes, or until most of the oil has drained
off.

Discard the paper towels, and sprinkle the corn nuts
with salt, dried paprika and cayenne pepper to taste.
Omit the cayenne and replace with ground black pepper,
if you prefer less spicy corn nuts.

Serve the seasoned corn nuts immediately for optimal
taste, or store in an airtight container. They will
keep up to 1 week, if covered and stored.

Do not refrigerate if you don't want cold corn nuts,
as there is no good way to reheat.

This recipe yields approximately 8 oz. of corn nuts.

From: http://www.nancyskitchen.com

Uncle Dirty Dave's Archives

MMMMM

... "Man is the only animal that laughs & has a state legislature" Sam'l Butler ___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Sean Dennis wrote to Dave Drum <=-

Closest I come to home-made pizza is Papa Murphy's Take & Bake. I
always add more toppings. Bv)= But I do/have made my own - except for the base (crust).

Our local Papa Murphy's closed due to a lawsuit proposing somone got
sick from their pizza. I ate their pizzas twice a month and never got sick once. Now, when I can get a ride to ALDI, I'll grab one of their "take and bake" pizzas or a flatbread.

People will sue over anything. Suing and winning are two different things.
As are winning and collecting. Sounds like the owner of the Papa Murphy franchise was ready to call it off anyway as any legal shark worth his briefcase should be able to quibble anything cooked at home in an
uninspected kitchen right into the garbage pail.

I was not aware that ALDI did T&B pizza. Have you run the "establishment number" tosee who makes it for them? I don't get much from ALDI these days. Bread, eggs and milk. And mandarin oranges. Be a while before I buy eggs
there (or anywhere) until the aftereffects of the bird flu have settled
out. A dozen Grade A Large eggs was priced at U$3.99/dozen yesterday. Hy
Vee's comparable dozen was priced @ U$6.98. Prices like that make my throat slam shut.

My sister-in-law has a mobility scooter - so he bought a GMC Envoy and
put a fold-down carrier w/ramp on the pre-installed receiver hitch. But the Envoy has developed major rust on the frame (thank you Illinois winters) and he's looking for a replacement. I asked him why he doesn't move the hitch/carrier over to their Dodge Soccer-Mom and was told "Not enough oomph!" Be interesting to see what he comes up with. I pointed
him at a 4-door pickup but it waas too tall for Vivky to get in and out
of easily.

I'd enjoy something like a Crown Vic or an older Town Car. I'd take a Buick Roadmaster if I could find one that han't been driven into the ground. From what I'm told, the vehicle had to have a minimum engine
size of a V6 to ber approved by Pride Mobility. I'm wanting something that can hold four people so I can shuttle my parents around also when they're in town.

The problem with an "old-school" sedan is the effect(s) on ride and handling with the heavy lump of mobility scooter hanging off od the hitch at the back
of the car.

Phil did tell me that the Caravan is known to be OK otherwise if it had a ballsy enough engine. His is a 3.0L and he's need at least the 3.8L

I'd love to get a Checker cab if I could. They use Chevy drivetrains
so easy to get parts for.

One of my customers at the Zone has a Checker Marathon as his dail driver.
His licence plate reads "DADS CAB". His is new enought to have the General Motors drive train instead of the flathead six Continental engine.

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

Title: Salmon Burgers with Brown Butter Sauce
Categories: Fish, Luncheon
Yield: 4 Servings

Make up a batch of this and use bagels, "Englisdh" muffins or
tortillas to whomp up individual pizzas. I usually do Iralian
sausage, mushrooms, bell pepper, onions and cheese. But, you're
the chef -suit yourself.

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

Title: Dave's Pizza Sauce
Categories: Sauces, Vegetables, Herbs, Chilies
Yield: 1 Pint plus

3/4 c Chopped onion
1/2 c Chopped bell pepper
2 cl Garlic; minced
1 tb Olive oil
14 1/2 oz Can diced tomatoes
8 oz Can tomato sauce *
1 Turkish bay leaf
1 tb Snipped fresh basil
+=OR=+
1 ts Dried basil; crushed
1 tb Snipped fresh oregano
+=OR=+
1 ts Dried oregano; crushed
1 ts Fennel seed; crushed
1/2 ts Sugar (opt)
1/2 ts Red (cayenne) pepper
1/2 ts Chilli spice mix

* For a really zippy sauce use El Pato tomato sauce,
available in the Latino aisle of many markets.

Cook onion garlic and bell pepper in oil. Stir in
remaining ingredients. Bring to boiling. Reduce heat;
simmer, uncovered, for 35 to 40 minutes or to desired
consistency, stirring occasionally. Discard bay leaf.

Makes 2 1/2 cups

Uncle Dirty Dave's Kitchen

MMMMM

... The invention of bread is responsible for humanity's civilization
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Hi Sean,

AARP membership eligability starts at age 50. Gets you a bunch of discounts that probably most members don't even realise they have.

I am a member of AMAC and have used their discounts often. In August

We've heard their ads on Patriot Radio (Sirius channel 125), thought
about looking into it but haven't--yet.

2024, my good friend Kaare (pronounced "core" in English) visited me
from Denmark. I was able to rent a nice Chevy Malibu via a free
upgrade for a week for only $300. Kaare paid for the car rental.
It's a much better deal for him to travel to the US than in Europe as
his money goes much farther here.

Good deal for him! Back in the late 70s, some of my German cousins came
over for a visit because the exchange rate favored them. I didn't get to
visit with them that trip, had, back in Germany, in '75.

8< snip >8

taken a full day. In the gift shop, Steve found (and bought) a hat that reads "Retired, not Expired". It has gotten him a lot of chuckles--and probably a number of discounts that people now realise he's entitiled
to.

In my case, it's "I'm not broken, just badly bent."

Or "slightly twisted out of shape"--works for me. (G)

While I am 52, a few places will give me the senior diascount now
though it's much more common for me to get a military discount since I often wear a hat that says "US ARMY VETERAN" on it or one of my many
hats that have the crossed cannon symbols of the US Army Field
Artillery. It's nice to be recognized by fellow redlegs also.

Steve has a good collection of that sort of hat, but none that identify
him as MI. Also, none made in China.

The best pizza we've had is our home made.

If my hands would let me work dough without pain, I'd make pizza at
home also. My favorite pizza is light sauce, cheese, mushrooms, and
black
olives. Occasionally I'll toss on some Italian sausage. I love
pepperoni but it severely aggravates my GERD.

Do you have a bread machine? We've made dough that way. Instead of one
big pizza from it, we'll sub divide it for 3 crusts. Italian sausage
will work if you can't do pepperoni, still gives you protein.

Are you looking for any particular make/model of car?

One that is approved by Pride Mobility, my scooter's manufacturer, to
tow the scooter. I can thankfully call the main Pride dealer in town
and they can look up the vehicle to tell me if it's approved or not.
I would prefer a V6-powered 4 door SUV as I'd like to be able to carry passengers (namely my parents) and be able to handle the 600+ pounds
the scooter and its lift present.

However, at this point in time, I am desperate enough to take anything that runs and drives well and that I can fit comfortably into.

Very understandable. We'd been looking for a newer pickup truck before
we bought our new camper, truck we had was a 2010. Still running but
beginning to show its age. We'd done some looking, but no test driving
so one day coming home from Raleigh, we looked at another one. Decided
to "think about it", swung into the Ford dealer, just a bit further up
the road. Sitting on the lot was a 2018 F-150 with a lot of the extras
we wanted, plus some that the salesman showed us. Took it for a test
drive, brought it home the next day

Something to consider next time we make a major meat buying run. Right
now we're working on using meats from the freezer.

I have had ALDI's Italian meatballs and they're pretty good for what
they are.

Meat balls are something I usually make, using my MIL's recipe. We've
both had at restaurants and bought (when cooking in large quantity) meat
balls and nothing has measured up to Mom's recipe. I'll usually do
several pounds of ground beef at a time, baking, then IQFing them. Then
they go into a freezer bag and I can just grab as many as I want.

A recipe for something not to eat...

Title: No Rinse Wall Cleaner
Categories: Hints/info, Copycat
Yield: 1 Gallon

1 ga Hot water
1 c Household ammonia
1/4 c Baking soda
1/2 c Vinegar

For somebody else to use--I can't take the smell of ammonia.


---
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)

Hi Sean,

(Velveeta)

I've not bought any since then, but have bought hundreds, maybe
thousands of pounds of real cheese.

It's not something I buy in bulk. I will get a small package of
"singles" as I do like the way it melts when in a grilled cheese
sandwich.
Otherwisee, I buy the big five pound blocks of slices cheese from
Sam's.

The only 5 pound blocks we've bought have been Cabot Ceddar, up in
Vermont. The outlet store in Waterbury has some of the 3 and 5 year aged cheddars so we splurged on a 5 pound block once, think it was the 3
year. Most often we've bought the 3 pound blocks of 3 and 5 year, plus
some of the smaller blocks of cheddar not available down here.

The high school cafeteria in Sierra Vista had a number of name brand
food carts in addition to the "hot food line" so they had choices while
we were in AZ.

That wasn't something I experienced. I did enjoy the free lunch when
I lived in Northern Indiana. Their foor was exceptionally good in
high school.

Small school so not cooking in huge quantity?

Or boil water, without burning it. (G)

In both of my marriages, I was the cook. I still enjoy cooking now.
I just wish I had more counter space and a dishwasher. I can stand no longer than five minutes without breath-taking pain and my diabetic neuropathy has made it impossible for me to feel any food on dishes anymore.

Not fun. I do most of the cooking and clean up but Steve has done more
and more since he retired, then finished seminary. For a while, when we
were both in school, it was sometimes whoever had less school work at
the time did the cooking and (hand wash) dishes. For a couple of years I
was not only taking classes, but also sewing for Santa so I really had
to watch my time committments.

Do you have room for a portable dishwasher? Our girls got my parents one
when they (girls) saw that Mom needed help making sure dishes were
clean. We taught her how to use it, suggested writing on the calendar
the days to clean the filters. She assured us that she would remember,
but the next time we would be up, we'd have to do it and remind her
again. Looking back, that's when we should have noticed the Alzheimers
and dementia kicking in.


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


... A truly wise person knows that he knows not.

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

Hi Dave,

I've seen rye bread in the store without caraway. Bought it now and
then, I will eat (and enjoy) rye bread with or without the caraway, do like the flavor it gives.

I like the flavour of the caraway. It's the seeds and both their
texture and the sudden taste bomb of concentrated caraway that puts me off. If
I's served seeded rye I will sometimes pick the visible seeds out nand deposit them on a paper napkin.

Also not fun to get them caught underneath the china clippers?

Here's a recipe I'm going to try with my bread machine. I may add some ground caraway - as I said I like the flavour. And I might play with
the rye to white ratio. Or sub whole wheat for the bread flour. Bv)=

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

Title: Bread Machine Pummpernickel
Categories: Breads
Yield: 1 1/2 lb loaf

1 c Water
1/4 c Dark molasses
1 tb Butter
2 c Bread flour
1 1/4 c Rye flour
2 tb Unsweetened cocoa
2 ts Salt
2 1/2 ts Active dry yeast

Don't use any more rye flour as it has no gluten. The bread flour has
more gluten than white or whole wheat so if you use one of those, you
might want to add a tablespoon or so of powdered gluten. Voice of
experience. (G)


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


... Yesterday was the deadline for complaints.

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

Hi Dave,

Mt Olive, NC known for pickles, relish, etc, as well as Mt Olive University. On New Year's eve, the town drops a big dill pickle into a cask of brine.

I buy their dill relish and pickles at local stores here. I was pretty sure they didn't call Illinois home.

Now you know where they're from. There's a big pickle festival every
spring but we've not gone--yet. Understand it started small but has
gotten really big now.

8<----- WHACK ----->8

I mostly use honey as my beverage sweetener. And I manage my blood
sugar levels well enough that the occasional "sin" causes no spikes or lasting effects. Bv)=

I'm doing well with no meds, just watching what I eat.

We tried no meds and learned that I need a minimal doase to "kick
start" thins. 2 mg of Amaryl/glimipiride in the morning and I'm set.

Understandable.

AFAIAC cold cereal(s) is good only as an ingredient is a recipe. Corn Flakes or Wheaties crushed for breadini, Rice Crispies for any number
of sweet things and so on. If I'm doing grains for breakfast it will
be, most likely, instant oatmeal - with raisin, date and walnut
leading the charge.

I like a granola type cereal but for hot, will go for oatmeal with cinnamon and raisins. Growing up, my parents allowed only a teaspoon or
so of brown sugar and a couple,3 tablespoons of milk on our oatmeal or cream of wheat (alternating days). After leaving home, I began adding
the above, with a bit more sugar, no milk and today I'll even leave out the sugar.

I mostly do "instant" oatmeal. And I have been known to eat it for breakfast or lunch. And sometimes for supper. I've got a small pitcher that holds the perfect amoun t of water for me. I do 5 of the little
bags of oatm eal, a heaping TB of butter and a good amount of powdered creamer. Nuke the little pitcher for 2 minutes, Pour, stir, eat.

One bag is enough for me, especially if I'm adding raisins.

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


... Are you sure you really want to know that?

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

Ruth Haffly wrote to Dave Drum <=-

I've seen rye bread in the store without caraway. Bought it now and
then, I will eat (and enjoy) rye bread with or without the caraway, do like the flavor it gives.

I like the flavour of the caraway. It's the seeds and both their
texture and the sudden taste bomb of concentrated caraway that puts me off. If I's served seeded rye I will sometimes pick the visible seeds out

nand

out nand deposit them on a paper napkin.

Also not fun to get them caught underneath the china clippers?

I'm more likely to get bacon fragments or popcorn hulls under a plate.

Here's a recipe I'm going to try with my bread machine. I may add some ground caraway - as I said I like the flavour. And I might play with
the rye to white ratio. Or sub whole wheat for the bread flour. Bv)=

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

Title: Bread Machine Pummpernickel
Categories: Breads
Yield: 1 1/2 lb loaf

1 c Water
1/4 c Dark molasses
1 tb Butter
2 c Bread flour
1 1/4 c Rye flour
2 tb Unsweetened cocoa
2 ts Salt
2 1/2 ts Active dry yeast

Don't use any more rye flour as it has no gluten. The bread flour has
more gluten than white or whole wheat so if you use one of those, you might want to add a tablespoon or so of powdered gluten. Voice of experience. (G)

The other call for gluten substitute is xanthan gum - wjich has, as with
most things culinary, its adherents and its detractors. Mr? I'm not
a celiac sufferer so I don't care. Bv)=

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

Title: Fresh Gluten-Free Pasta
Categories: Five, Pasta, Rice
Yield: 4 Servings

1 1/2 c Brown rice flour; more for
- dusting (7 1/2 oz; 212 g)
1/2 c Tapioca starch (2 oz; 56 g)
1 ts Xanthan gum
4 lg Eggs (approx 7 oz; 200 g out
- of shell)

In large bowl, whisk together brown rice flour, tapioca
starch, and xanthan gum. Add eggs. Switch to a wooden
spoon and stir until a dough forms. Generously dust your
counter with brown rice flour. Turn dough out onto
counter and knead a few times until fairly smooth.

Divide dough into four equal pieces and work with 1
piece at a time, keeping the rest covered. Press the
dough to flatten it slightly. Using a pasta machine set
at the widest setting, run the dough through 2 times.
Continue rolling dough through successively narrower
settings until you reach the second-to-last setting.

Cut dough sheet in half horizontally and pass each
through the fettuccine cutter. (The spaghetti setting is
too thin for this gluten-free pasta.) Dust pasta with
brown rice flour and place on a rimmed baking sheet.
Repeat with remaining dough pieces.

Bring a pot of salted water to a boil. Cook half the
batch of pasta until tender, about 5 minutes. Toss with
sauce. Repeat with remaining pasta. Serve immediately.

RECIPE FROM: https://glutenfreebaking.com

Uncle Dirty Dave's Archives

MMMMM

... I droppped my steak; now it's ground beef.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Ruth Haffly wrote to Dave Drum <=-

Mt Olive, NC known for pickles, relish, etc, as well as Mt Olive University. On New Year's eve, the town drops a big dill pickle into a cask of brine.

I buy their dill relish and pickles at local stores here. I was pretty sure they didn't call Illinois home.

Now you know where they're from. There's a big pickle festival every spring but we've not gone--yet. Understand it started small but has
gotten really big now.

There are 12 towns/municipalities named M. Olive in the US. Not as many
as there are Springfields. One (at least) of those in each and every state.

8<----- WHACK ----->8

I mostly use honey as my beverage sweetener. And I manage my blood
sugar levels well enough that the occasional "sin" causes no spikes or lasting effects. Bv)=

I'm doing well with no meds, just watching what I eat.

We tried no meds and learned that I need a minimal doase to "kick
start" thins. 2 mg of Amaryl/glimipiride in the morning and I'm set.

Understandable.

AFAIAC cold cereal(s) is good only as an ingredient is a recipe. Corn Flakes or Wheaties crushed for breadini, Rice Crispies for any number
of sweet things and so on. If I'm doing grains for breakfast it will
be, most likely, instant oatmeal - with raisin, date and walnut
leading the charge.

I like a granola type cereal but for hot, will go for oatmeal with cinnamon and raisins. Growing up, my parents allowed only a teaspoon or
so of brown sugar and a couple,3 tablespoons of milk on our oatmeal or cream of wheat (alternating days). After leaving home, I began adding
the above, with a bit more sugar, no milk and today I'll even leave out the sugar.

My grandmother used to try to hustle Cream of Wheat, Ralston Hot Wheat, Malt-O-Meal, MayPo, etc to us kids. Yuuuuuck!

Oddly, at that time, I was a fan of Grape Nuts. But not Grape Nuts Flakes.

I mostly do "instant" oatmeal. And I have been known to eat it for breakfast or lunch. And sometimes for supper. I've got a small pitcher that holds the perfect amoun t of water for me. I do 5 of the little
bags of oatm eal, a heaping TB of butter and a good amount of powdered creamer. Nuke the little pitcher for 2 minutes, Pour, stir, eat.

One bag is enough for me, especially if I'm adding raisins.

I'm making a meal of it - w/no sides or dessert. It nicely fills both my
big all-purpose latte cup and my belly. Bv)= Anjd it works for breakfast lunch or dinner.

I stock pearl barley for my beef-barley-vegetables soup. I may give this one
a shot. I'm pretty sure I can score the pear nectar at Food Fantasies (local tree-hugger/organic store)

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

Title: Barley Breakfast Delight
Categories: Grains, Fruits, Nuts, Spices
Yield: 6 servings

3/4 c Pearl barley
2 c Tap water
2 c Pear nectar
2 tb Brown sugar
2 tb Honey
1/2 ts Ground cinnamon
pn Salt
1/2 c Dried cranberries (craisins)
1 tb Lemon juice
1 c Chopped, toasted walnuts

Rinse the barley well in a strainer or colander and
place in large saucepan with water, pear nectar, brown
sugar, honey, cinnamon, and salt.

Bring to a simmer over medium-high heat.

Reduce the heat to low, cover, and simmer for 40 minutes
until barley is almost tender.

Add cranberries and lemon juice and simmer for another
10 to 25 minutes until mixture is thick and barley is
tender. Stir in walnuts and serve immediately.

NOTE: This can be made and stored in the refrigerator
for up to three days. Each morning, for one serving,
combine 1 cup of this mixture with a few tablespoons of
milk or light cream. Microwave on 50 percent power for a
minute or two until hot, then enjoy.

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

Uncle Dirty Dave's Archives

MMMMM

... The entire Internet was once two boxcar-sized UNIVACs and a wire.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

texture and the sudden taste bomb of concentrated caraway that puts me off. If I's served seeded rye I will sometimes pick the visible seeds out nand
out nand deposit them on a paper napkin.

Also not fun to get them caught underneath the china clippers?

I'm more likely to get bacon fragments or popcorn hulls under a plate.

Whatever, it's something I don't have to worry about yet. Still have
most of my teeth--wisdoms were taken out in my early 20s. Another molar
was being reabsorbed internally, dentist said in his years of practice,
he'd only seen it 2 or 3 times before. But, that tooth had to go. Both
of my parents had 2 or 3 partial plates at fairly young ages but they
insisted we get regular dental visits. That's probably why I've still
got my teeth.

Here's a recipe I'm going to try with my bread machine. I may add some ground caraway - as I said I like the flavour. And I might play with
the rye to white ratio. Or sub whole wheat for the bread flour. Bv)=

Don't use any more rye flour as it has no gluten. The bread flour has
more gluten than white or whole wheat so if you use one of those, you might want to add a tablespoon or so of powdered gluten. Voice of experience. (G)

The other call for gluten substitute is xanthan gum - wjich has, as
with most things culinary, its adherents and its detractors. Mr? I'm
not a celiac sufferer so I don't care. Bv)=

We keep gluten on hand so easy for us to grab some and toss it in
otherwise low gluten baked goods.

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


... History repeats itself because nobody listens ...

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

Hi Dave,

I buy their dill relish and pickles at local stores here. I was pretty sure they didn't call Illinois home.

Now you know where they're from. There's a big pickle festival every spring but we've not gone--yet. Understand it started small but has
gotten really big now.

There are 12 towns/municipalities named M. Olive in the US. Not as
many as there are Springfields. One (at least) of those in each and
every state.

But only one Mt. Olive that is home to the pickles.

8<----- WHACK ----->8

I mostly use honey as my beverage sweetener. And I manage my blood
sugar levels well enough that the occasional "sin" causes no spikes or lasting effects. Bv)=

I'm doing well with no meds, just watching what I eat.

We tried no meds and learned that I need a minimal doase to "kick
start" thins. 2 mg of Amaryl/glimipiride in the morning and I'm set.

Understandable.

I like a granola type cereal but for hot, will go for oatmeal with cinnamon and raisins. Growing up, my parents allowed only a teaspoon or
so of brown sugar and a couple,3 tablespoons of milk on our oatmeal or cream of wheat (alternating days). After leaving home, I began adding
the above, with a bit more sugar, no milk and today I'll even leave out the sugar.

My grandmother used to try to hustle Cream of Wheat, Ralston Hot
Wheat, Malt-O-Meal, MayPo, etc to us kids. Yuuuuuck!

My mom tried Ralston, Wheatina and Maypo on us at various times but they
all were a one time only buy when I was home. After all of us kids left
home, she and dad bought one of the above (forget which one) on a
regular basis. IIRC, all of the above had a very gritty texture.

Oddly, at that time, I was a fan of Grape Nuts. But not Grape Nuts
Flakes.

I still like Grape Nuts but have never bought/had the flakes.

I mostly do "instant" oatmeal. And I have been known to eat it for breakfast or lunch. And sometimes for supper. I've got a small pitcher that holds the perfect amoun t of water for me. I do 5 of the little
bags of oatm eal, a heaping TB of butter and a good amount of powdered creamer. Nuke the little pitcher for 2 minutes, Pour, stir, eat.

One bag is enough for me, especially if I'm adding raisins.

I'm making a meal of it - w/no sides or dessert. It nicely fills both
my big all-purpose latte cup and my belly. Bv)= Anjd it works for breakfast lunch or dinner.

One bag, plus a Mug of tea is filling enough for a meal for me.

I stock pearl barley for my beef-barley-vegetables soup. I may give
this one a shot. I'm pretty sure I can score the pear nectar at Food Fantasies (local tree-hugger/organic store)

Title: Barley Breakfast Delight
Categories: Grains, Fruits, Nuts, Spices
Yield: 6 servings

Hmmmmmmmmm, looks good. Give a report if you do try it.


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


... Myth #1: The computer only does what you tell it to do.

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

Ruth Haffly wrote to Dave Drum <=-

I'm more likely to get bacon fragments or popcorn hulls under a plate.

Whatever, it's something I don't have to worry about yet. Still have
most of my teeth--wisdoms were taken out in my early 20s. Another molar was being reabsorbed internally, dentist said in his years of practice, he'd only seen it 2 or 3 times before. But, that tooth had to go. Both
of my parents had 2 or 3 partial plates at fairly young ages but they insisted we get regular dental visits. That's probably why I've still
got my teeth.

I did the dental visits. But I had teeth break for no known reason, Or just loosen and fall out, I was down to about 6 whole teeth and a few snags when
I decided "It's time".

Here's a recipe I'm going to try with my bread machine. I may add some ground caraway - as I said I like the flavour. And I might play with
the rye to white ratio. Or sub whole wheat for the bread flour. Bv)=

Don't use any more rye flour as it has no gluten. The bread flour has
more gluten than white or whole wheat so if you use one of those, you might want to add a tablespoon or so of powdered gluten. Voice of experience. (G)

Thanks for the head's up.

The other call for gluten substitute is xanthan gum - wjich has, as
with most things culinary, its adherents and its detractors. Mr? I'm
not a celiac sufferer so I don't care. Bv)=

We keep gluten on hand so easy for us to grab some and toss it in otherwise low gluten baked goods.

Only thing I've baked for a while has been frozen pizza. Bv)= Or Papa Murphy's. MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Russian Peasant Black Rye Bread
Categories: Russian, Breads
Yield: 1 Loaf

3/4 pt Hot water
4 tb Dark molases
6 oz Fine, dark breadcrumbs;
- toasted
+=OR=+
4 oz Crumbs
+=AND=+
2 oz Wheat germ
2 ts Dry yeast
1/4 pt Lukewarm water
1 ts Sugar
1/2 ts Ground ginger
12 oz Rye flour
2 ts Salt
3 tb Melted butter
6 oz White flour

MMMMM---------------------------GLAZE--------------------------------
Beaten egg yolk

Pour hot water into large mixing bowl and dissolve
molasses. Add breadcrumbs and mix. Dissolve yeast in
lukewarm water adding sugar and ginger and let stand for
about 15 mins. When breadcrumbs are lukewarm and yeast is
spongy mix together and stir in rye flour.

To this very dry mix add salt and melted butter. Spread
white flour on a large board and put dark mix on top. Turn
bowl over it and leave for about 15 mins more. Knead
vigorously for at least 10 mins using as much white flour
as needed to prevent dough from sticking. When smooth and
stiff place in a greased bowl, turn once, then cover with
warm towl and leave in warm place until double in bulk,
about 1 1/2 hours.

Turn out onto lightly floured board and shape into single
large loaf, long or round but as high as possible in
either case. Place on buttered baking sheet, cover, and
allow to rise for 30 mins more, it should double again.

Before baking brush with beaten egg yolk. Bake for 40 - 45
mins at 400ºF/205ºC/Gas Mark 6.

From: Sue's Recipe Server <Sue@fisol.demon.co.uk>

Posted by: Mary Riemerman - 16 Dec 1996

Uncle Dirty Dave's Archives

MMMMM


... When you wait for the waiter do you not become the waiter?
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

I'm more likely to get bacon fragments or popcorn hulls under a plate.

Whatever, it's something I don't have to worry about yet. Still have
most of my teeth--wisdoms were taken out in my early 20s. Another molar was being reabsorbed internally, dentist said in his years of practice, he'd only seen it 2 or 3 times before. But, that tooth had to go. Both

I did the dental visits. But I had teeth break for no known reason, Or just loosen and fall out, I was down to about 6 whole teeth and a few snags when I decided "It's time".

Must be something genetic or from your years as a smoker.

Here's a recipe I'm going to try with my bread machine. I may add some ground caraway - as I said I like the flavour. And I might play with
the rye to white ratio. Or sub whole wheat for the bread flour. Bv)=

Don't use any more rye flour as it has no gluten. The bread flour has
more gluten than white or whole wheat so if you use one of those, you might want to add a tablespoon or so of powdered gluten. Voice of experience. (G)

Thanks for the head's up.

Glad to pass on knowledge to aspiring bread bakers.

The other call for gluten substitute is xanthan gum - wjich has, as
with most things culinary, its adherents and its detractors. Mr? I'm
not a celiac sufferer so I don't care. Bv)=

We keep gluten on hand so easy for us to grab some and toss it in otherwise low gluten baked goods.

Only thing I've baked for a while has been frozen pizza. Bv)= Or Papa Murphy's. MMMMM----- Recipe via Meal-Master (tm) v8.06

We baked a pita pizza Friday night--pizza using a pita bread for the
crust. Worked well for the 2 of us--6 slices (2 put aside for my lunch yesterday) and a salad made a filling meal for us.


---
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)

Ruth Haffly wrote to Sean Dennis <=-

Steve has a good collection of that sort of hat, but none that identify him as MI. Also, none made in China.

I don't have any made in China either. The US flags I have are
American-made also.

For somebody else to use--I can't take the smell of ammonia.

Still wish I had my M40 (gas mask) for some of the cleaning products I have.

About the bread machine: I don't have one now but I need to get a ride to
look around town to see if I can find one at a thrift store. If not, I can
get one off of Amazon.

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

Title: Amish Friendship Bread
Categories: Breads, Amish
Yield: 6 servings

3 Eggs
2/3 c Oil
2 c Flour
1 c Sugar
1 1/4 ts Baking powder
1 1/2 ts Cinnamon
1/4 ts Salt
1/2 ts Baking soda
1 c Chopped nuts or raisins,
-optional
Starter Batter

To starter batter, add remaining ingredients. Pour into well greased
and sugared loaf pans. Bake at 350 degrees 50 to 55 minutes. Check
after 45 minutes. (Can be put in 3 small loaf pans.)

STARTER BATTER: 1/3 C Flour 1/3 C Sugar 1/3 C Milk

Day 1: Pour starter into plastic container. Cover loosely. Do not
refrigerate.

Day 2, 3, 4: Stir.

Day 5: Add 1 cup EACH: flour, sugar, milk. Stir.

Day 6, 7, 8: Add 1 cup EACH: flour, sugar, milk. Stir. Pour 1 cup
out and divide into 3 parts, 1/3 cup each. Give 1/3 cup starter and
following recipe to each of two friends. This is Day 1 for them. All
batters must be mixed and stored in plastic bowls.

RECIPE CLIPPED By: Jim Bodle 8/92

MMMMM

-- Sean

... I got gas for 99 cents today...but it was from Taco Bell.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Sean Dennis <=-

Do you have room for a portable dishwasher? Our girls got my parents
one when they (girls) saw that Mom needed help making sure dishes were clean. We taught her how to use it, suggested writing on the calendar
the days to clean the filters. She assured us that she would remember,
but the next time we would be up, we'd have to do it and remind her
again. Looking back, that's when we should have noticed the Alzheimers
and dementia kicking in.

I'll make room for one. I'm saving up to get one from Home Depot hopefully
by summer. I had a really nice Maytag portable dishwasher--$1000 in
2009--but my parents made me leave it outside and it got destroyed.

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

Title: Cottage Cheese Wheat Bread
Categories: Bread machi, Breads, Favorites
Yield: 16 Servings

1 1/2 c Cottage cheese; small curd
1 lg Egg
1 1/2 tb Butter
1 1/2 ts Dill weed
1/2 ts Baking soda
1 ts Salt
1 tb Sugar
3 c Bread flour
1/3 c Whole wheat flour
1 1/2 ts Active dry yeast; preferably
-red star

Makes 1 1/2 pound loaf.

Dump ingredients in bread machine pan in order recommended by
manufacturer. Watch the dough and add more water or flour as needed,
a tablespoon at a time, to reach normal consistency; there can be a
lot of variation in the liquid included in the cottage cheese.

This bread is moist, with a lot of body, and makes a scrumptious loaf
for sandwiches.

Developed by Margaret Nelson, and collected by Donna Rathmell German
in THE BREAD MACHINE COOKBOOK V, A Nitty Gritty Cookbook, Bristol
Publishing Enterprises, Inc., PO Box 1737, San Leandro, CA 94577,
1994, page 139. ISBN 1-55867-093-9

Recipe by: Margaret Nelson, collected in The Bread Machine Cookbook V

Posted to MC-Recipe Digest V1 #942 by KHudson123@aol.com on Dec 2,
1997

MMMMM

-- Sean

... You never know who's right but you always know who's in charge.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Sean Dennis <=-

With regular hominy it's a texture thing, like with kidney beans. They give a subliminal "squeak" when I chomp down on the. And grits unless tarted up past reasonability are so bland as to remine me of wallboard spacke.

I usually will add bacon grease to the grits which is a real flavor
enhancer.

Check out the UUCP email address on this recipe...

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

Title: Dak's Blueberry Bread - Modified
Categories: Bread machi, Breads
Yield: 1 Servings

3 c Flour; *
Yeast
1 ts Salt
2 tb Sugar
1 tb Butter
16 oz Cherries; drained, **
1/4 c Cherry juice; reserved from
-above
1/4 c Water; Approximate
1/8 ts Ginger

*(I used 1- bread, 2 whole wheat 1/2 tablespoon gluten ) **(I prefer
cherries to blueberries)

It rose almost to the dome ( welbilt breadmaker ) - which is higher
than I normally get for a bread with 2/3 whole wheat. However this
could be due to high suger content of cherries.

I read in a food section of some paper that adding 1/8 teaspoon of
ginger to the bread mix helped it raise. Anyone know anything about
that ???

I tried it last night on a modified version of DAK's blueberry bread
(tastes good with cream cheese for breakfast). From:
uunet!mailrus!uflorida!rm1!jan (Jan Cranny) From: Bread-Bakers
Archives: ftp.best.com/pub/reggie/archives/bread/recipe

MMMMM

-- Sean

... If you hold a *nix shell to your ear, you can actually hear the C.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Sean Dennis <=-

I was not aware that ALDI did T&B pizza. Have you run the
"establishment number" tosee who makes it for them? I don't get much
from ALDI these days. Bread, eggs and milk. And mandarin oranges. Be a while before I buy eggs there (or anywhere) until the aftereffects of
the bird flu have settled out. A dozen Grade A Large eggs was priced at U$3.99/dozen yesterday. Hy Vee's comparable dozen was priced @ U$6.98. Prices like that make my throat slam shut.

I looked online and I guess one of the numbers is 1682A? The next time I
get to ALDI, I'll check.

The problem with an "old-school" sedan is the effect(s) on ride and handling with the heavy lump of mobility scooter hanging off od the
hitch at the back of the car.

I'd put in spring helper air bags. I've used them extensively when towing travel trailers. For me, those would be a must to avoid the rear end
sagging and catching the hitch or the lift on pavement. Plus, they help improve the ride and comfort.

Phil did tell me that the Caravan is known to be OK otherwise if it had
a ballsy enough engine. His is a 3.0L and he's need at least the 3.8L

My Pathfinder had a 3-liter V6 in it (the same engine that was put in the
300Z sports car in 1995 with minor changes for use with 4WD). Worked great andf no issues pulling that scooter around.

One of my customers at the Zone has a Checker Marathon as his dail
driver. His licence plate reads "DADS CAB". His is new enought to have
the General Motors drive train instead of the flathead six Continental engine.

My friend has a late 70s Marathon (non-livery setup; evidently very rare)
with a Chevy 350 V8 and a Turbo 350 automatic transmission in it. A really bulletproof car.

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

Title: Greek Olive Bread
Categories: Bread machi, Breads, Low fat
Yield: 12 Servings

1 c Water
2 tb Water
1 tb Olive Oil
3 c Bread Flour
2 tb Sugar
1 ts Salt
1 1/4 ts Yeast
1/2 c Olives; Ripe, Pitted,
-Kalamata, Coarsely Chopped

Carefully, placing all ingredients except olives in bread machine pan
in the order recommended by the manufacturer. Add olives at the
Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.

Select basic/white cycle. Use medium or light crust color. Do not use
delay cycles. Remove baked bread from pan and cool on wire rack.

Recipe by: Betty Crocker's Bread Machine Cookbook Posted to MC-Recipe
Digest V1 #757 by Nancy Berry <nlberry@prodigy.net> on Aug 23, 1997

MMMMM

-- Sean

... Does a clean house show that there's a broken computer?
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Dave Drum <=-

I'm more likely to get bacon fragments or popcorn hulls under a plate.

Whatever, it's something I don't have to worry about yet. Still have
most of my teeth--wisdoms were taken out in my early 20s. Another molar was being reabsorbed internally, dentist said in his years of practice, he'd only seen it 2 or 3 times before. But, that tooth had to go. Both

Especially watch out for trhose blackberry seeds.

I did the dental visits. But I had teeth break for no known reason, Or just loosen and fall out, I was down to about 6 whole teeth and a few snags when I decided "It's time".

Must be something genetic or from your years as a smoker.

Whatever, it's a fact of life. My niece has horrid teeth that her dentist blames on my brother's service in Vietnam and exposure to Agent Orange.It
seems that can cause a genetic shift

Here's a recipe I'm going to try with my bread machine. I may add some ground caraway - as I said I like the flavour. And I might play with
the rye to white ratio. Or sub whole wheat for the bread flour. Bv)=

Don't use any more rye flour as it has no gluten. The bread flour has
more gluten than white or whole wheat so if you use one of those, you might want to add a tablespoon or so of powdered gluten. Voice of experience. (G)

Thanks for the head's up.

Glad to pass on knowledge to aspiring bread bakers.

I'm not really a baker. But, every so often I get frisky, Other than the breakfast toast and burger buns ..... oh, and the cinnamon rolls at the
Golden Corral breakfast buffet.

The other call for gluten substitute is xanthan gum - wjich has, as
with most things culinary, its adherents and its detractors. Mr? I'm
not a celiac sufferer so I don't care. Bv)=

We keep gluten on hand so easy for us to grab some and toss it in otherwise low gluten baked goods.

Only thing I've baked for a while has been frozen pizza. Bv)= Or Papa Murphy's. MMMMM----- Recipe via Meal-Master (tm) v8.06

We baked a pita pizza Friday night--pizza using a pita bread for the crust. Worked well for the 2 of us--6 slices (2 put aside for my lunch yesterday) and a salad made a filling meal for us.

Here's an interesting thing I happened upon in my Taste of Home feed.
It look the perfect size for you and Steve.

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

Title: No-Yeast Pizza Dough
Categories: Five, Breads
Yield: 4 Slices

2 c A-P flour; more for dusting
2 ts Baking powder
1 ts Salt
2/3 c Milk
1/4 c + 2 tb olive oil; divided

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
Pizza sauce
Shredded mozzarella cheese
Sliced pepperoni
Cooked sausage crumbles
Sliced olives
Dresh basil)

In a large bowl, stir together flour, baking powder and
salt. Pour in milk and 1/4 cup of olive oil; stir
ingredients until dough just comes together.

Turn dough onto a lightly floured surface. Knead the
dough 10 times or until smooth and uniform.

To make a pizza, heat oven to 450ºF/232ºC.

On a lightly floured surface, use fingertips to press
dough into an 8" square. (Add more flour to the board if
the dough is sticking.) Brush a 15x10x1-in. baking sheet
lightly with about a tablespoon of olive oil. Place
pizza dough square in the center of the pan. Brush
surface of dough with another tablespoon of olive oil.
Top dough with preferred toppings, such as pizza sauce,
shredded mozzarella cheese, fresh herbs, cooked meats
and veggies. Bake 12-14 minutes, until crust is puffed,
lightly browned and baked through and cheese is melted
and bubbly. Transfer to a cutting board; let slightly
cool.

Slice into four pieces; serve.

Nancy Mock, Southbridge, Massachusetts

Makes: 4 slices

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

Uncle Dirty Dave's Archives

MMMMM



... "A cheapskate won't tip a server. I'm just careful with my money" Dave Drum
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Re: Grocery Getters
By: Sean Dennis to Dave Drum on Mon Feb 03 2025 19:01:47

Check out the UUCP email address on this recipe...

I think that's cool! I've dabbled in UUCP in the "home lab". I even used
it at work in the late 1990's to back up critical data from a couple of
SCO Unix machines, on of them over a modem to a remote site. But alas,
i never did anything awesome with it.

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

Title: Roasted Butternut Squash With Brussels Sprouts
Categories: Squash, Vegetables
Yield: 6 Servings

1 lb Butternut squash; peeled,
- cubed 1/2"
1 lb Brussels sprouts; ends cut
- off and halved
4 sl Thick-cut bacon; diced
2 tb Olive oil
1/2 ts Dried thyme
1/2 ts Dried rosemary
Salt; to taste
Black pepper; fresh ground,
- to taste
1/2 c Pecan halves (optional)
3 tb Maple syrup
1 tb Balsamic vinegar
2 tb Olive oil

Preparation time: 15 minutes
Cooking time: 35 minutes

A perfect side dish for your Holiday meals featuring Roasted Butternut
Squash with Brussels Sprouts coated with a delicious maple glaze.

Meanwhile, Prepare The Maple Glaze:

In a small saucepan, whisk together the maple syrup, balsamic vinegar,
olive oil, salt, and pepper. Set the saucepan over medium heat and
bring to a simmer; stirring often, simmer for 3 to 4 minutes or until
reduced and syrupy.

Take the veggies out of the oven and brush them with the prepared
glaze.

Arrange on a large plate or bowl and serve.

Preheat the oven to 425˚F. Line a large baking sheet with foil and
set aside.

In a large mixing bowl, combine diced butternut squash, brussels
sprouts, bacon, olive oil, thyme, rosemary, salt, and pepper; mix
until thoroughly incorporated.

Transfer the veggies to the baking sheet and roast for 30 to 35
minutes, stirring around halfway through cooking.

In the last 7 minutes, add the pecans, if using.

Recipe by Katerina Petrovska

Recipe FROM:
<https://diethood.com/roasted-butternut-squash-brussels-sprouts/>

MMMMM
--- SBBSecho 3.23-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Ben Collver wrote to Sean Dennis <=-

I think that's cool! I've dabbled in UUCP in the "home lab". I even
used it at work in the late 1990's to back up critical data from a
couple of SCO Unix machines, on of them over a modem to a remote site.
But alas, i never did anything awesome with it.

In 1987, I had a friend who worked at the Universita of Arizona Tucason who
got me a UUCP email address on their VAX. I called up using a discarded
VT102 connected to a Hayes SmartModem 1200. I had a dot matrix printer for "storage". I cut my teeth in USENET back then and wasd calling BBSes with
that lovely glowing amber CRT display.

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

Title: Crockpot Brunswick Stew
Categories: Poultry, Crockpot
Yield: 6 Servings

1 c Tomatoes; cut up (16 oz.)
1 c Tomato paste; (6 oz.)
3 c Chicken; cubbed, cooked
1 pk Frozen succotash
Or 1 pkg. frozen okra;slice
1 c Onions; chopped
1 Bay leaf
1 ts Salt
1/2 ts Rosemary;dried, crushed
1/2 ts Pepper
1 ds Ground cloves
2 1/2 c Chicken broth

In Crockpot, stir together UNDRAINED tomatoes and tomato paste. Add
chicken, FROZEN succotash or sliced okra, onion, bay leaf, salt,
rosemary, pepper and cloves. Stir in chicken broth. Cover; cook on
low heat setting for 5 to 6 hours. Before serving, remove bay leaf
and stir well. Makes 6 servings. 09/26/91 10:59 pm JUDY/NC PJXG05A

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

... Okay, who put a "stop payment" on my reality check?
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)