Hi Dave,

That's what it was. Some meat was taken off for Thanksgiving dinner and afters bit was sent home with us with a good bit of meat still on it.

A Win-Win sort of thing.

Exactly! Why let good soup fixin's go to waste when they could go to
waist? (G)

Today we cooked down the turkey carcass. Got a jam packed quart box of meat, 3 not quite (to allow head room) quart boxes of stock in the
freezer and 3.5 quarts of stock to go into the fridge. Of all that,
about half the meat plus 1.5 fridge quarts will go into turkey soup
later this week, remainder of turkey plus some will go into turkey casserole. Remainder of the fridge stock and frozen will be used in various meals thru-out the winter.

Waste not, want not.

Nope! I use frozen peas/carrots and green beans in the soup, picked them
up the other day at Wegman's. Can't use the mixed veggies since they
contain corn.

I was brought up on turkey soup for the post holiday bird, kept doing
it for my family. For just the 2 of us I still do it, and it lasts
longer. (G) I think Rachel (older daughter) does it now.

If she's smart she does.

It's one of those things that can get carried down for generations, each
one adding a twist to it. I season my version different from how my mom
did and will use noodles or brown rice (sometimes the Lundberg rice
blend) instead of the white rice my mom always used. Still have the same
caveat she did--"watch out for bones" since I'm not always sure I got
some of the smaller ones pulled out.

We've no dogs but do use ham bones, as well as turkey or chicken bones quite often during the year in our cooking. For poultry I season the
water for the stock with a bit of salt and some Bragg's Seasoning--a veggie blend. When it gets made into soup, I'll add some turmeric, a
bit more salt and some pepper.

Never tried Bragg's. But I often use Bell's with my poultry dishes.
For soup I'm more of an individual herbs and spices sort of cook. I've begun using miso paste in my chicken soups recently - thannk you
Michael Loo. Bv0=

I've used Bell's for seasoning the dressing/stuffing but prefer the
Bragg's for soup.

Our temperatures finally got "seasonal" for the first time this year.
We had one morning almost into the single digits - 11ºF. Before I
left on my rounds I nipped out to car and started it. Then back into
the house to get the rest of my "leaving prep" done. Supposed to be in
the 40s and 50s next week. No White Xmas here I don't think. And
that's all right with me.

Something else to do with leftover turkey ....

Title: Leftover Turkey Tetrazzini
Categories: Poultry, Mushrooms, Vegetables, Cheese, Dairy
Yield: 6 servings

My mom gave me a recipe for this when I first got married, don't recall
her ever making it. Her recipe wasn't this fancy, rather bland, but
that's the way she cooked.

We went to the annual VFW Christmas dinner last night, held at and
catered by the local cafeteria. This year they added chicken cordon bleu
to the buffet; I got one of the last pieces. Good but could have been
held at a much warmer temperature. They also had the usual (really
tender) roast beef, fried chicken, scalloped potatoes, green beans and
rolls, plus 3 kinds of pie to choose from so I got chocolate/meringe.
Steve got a piece of fried chicken; the cordon blue outer coating looked
like corn meal so rather than take a chance............he also got lemon meringe pie. Brought home some roast beef and a couple of pieces of
fried chicken so have the basis for a couple of suppers. A good time was
had by all.


---
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)

Ruth Haffly wrote to Dave Drum <=-

Waste not, want not.

Nope! I use frozen peas/carrots and green beans in the soup, picked
them up the other day at Wegman's. Can't use the mixed veggies since
they contain corn.

I just checked my freezer since I stock several different types of veg
for various uses. No corn in any of them except the Steam-In-Bag store
brand corn niblets. I have peas & carrots, a broccoli/cauliflower mix,
a "California Mix" and a "Winter Mix". Probably some others buried in
the back.

I was brought up on turkey soup for the post holiday bird, kept doing
it for my family. For just the 2 of us I still do it, and it lasts
longer. (G) I think Rachel (older daughter) does it now.

If she's smart she does.

It's one of those things that can get carried down for generations,
each one adding a twist to it. I season my version different from how
my mom did and will use noodles or brown rice (sometimes the Lundberg
rice blend) instead of the white rice my mom always used. Still have
the same caveat she did--"watch out for bones" since I'm not always
sure I got some of the smaller ones pulled out.

The only turkey parts I have trouble with are the leg quarters. The
tendons can escape detection before going into the pot. They're not
as hard as a bone but they'll still give you a "surprise".

We've no dogs but do use ham bones, as well as turkey or chicken bones quite often during the year in our cooking. For poultry I season the
water for the stock with a bit of salt and some Bragg's Seasoning--a veggie blend. When it gets made into soup, I'll add some turmeric, a
bit more salt and some pepper.

Never tried Bragg's. But I often use Bell's with my poultry dishes.
For soup I'm more of an individual herbs and spices sort of cook. I've begun using miso paste in my chicken soups recently - thannnnk you
Michael Loo. Bv0=

I've used Bell's for seasoning the dressing/stuffing but prefer the Bragg's for soup.

Now I'm gonna have to go find a small container so I can give it a whirl.

Our temperatures finally got "seasonal" for the first time this year.
We had one morning almost into the single digits - 11ºF. Before I
left on my rounds I nipped out to car and started it. Then back into
the house to get the rest of my "leaving prep" done. Supposed to be in
the 40s and 50s next week. No White Xmas here I don't think. And
that's all right with me.

Right noe (05:30 Sunday moring) it's 40ºF with an anticipated high in the mid-50s. Almost speedo weather.

Something else to do with leftover turkey ....

Title: Leftover Turkey Tetrazzini
Categories: Poultry, Mushrooms, Vegetables, Cheese, Dairy
Yield: 6 servings

My mom gave me a recipe for this when I first got married, don't recall her ever making it. Her recipe wasn't this fancy, rather bland, but
that's the way she cooked.

We went to the annual VFW Christmas dinner last night, held at and
catered by the local cafeteria. This year they added chicken cordon
bleu to the buffet; I got one of the last pieces. Good but could have
been held at a much warmer temperature. They also had the usual (really tender) roast beef, fried chicken, scalloped potatoes, green beans and rolls, plus 3 kinds of pie to choose from so I got chocolate/meringe. Steve got a piece of fried chicken; the cordon blue outer coating
looked like corn meal so rather than take a chance............he also
got lemon meringe pie. Brought home some roast beef and a couple of
pieces of fried chicken so have the basis for a couple of suppers. A
good time was had by all.

I've never eaten at either of our VFW posts. But American Legion Post 32's
Mess Hall restaurant has really good grub. Their Thursday night fried
chicken has won local "Best of" awards more thasn once. And at lunchtime
on Tuesday's they offer a 33% discount to veterans. Yesterday (12/7) was
the 65th anniversary of me (and my house-mate) joining Uncle Sugar's
Yacht Club. And since my service was between conflicts I'm not elegible
to join the Legion. Even though my brother is a past commander of that
post. Bv)=

That's all right. I save on the dues and still get in on the Tuesday
discounts.

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

Title: Discount Bin Pork Chops
Categories: Pork, Soups, Sauces
Yield: 2 Servings

4 Pork loin chops; from the
- used meat/markdown bin
Salt, pepper, and garlic
- granules
1 tb Oil
10 3/4 oz Can cream of mushroom soup
1 tb Worcestershire sauce
1/4 c Catsup *

This makes a great sauce to serve over noodles, rice, or
mashed potatoes. It would probably be just as good with a
cream of chicken soup as well.

Sprinkle the chops with salt and pepper at least, and
garlic granules as well if you like.

Heat the oil and brown the chops on both sides.

Mix together the cream of soup, Worcestershire sauce, and
catsup. Pour over the chops and bring to a simmer. Cover
and cook for 45-60 minutes at a slow simmer.

* I sometimes use Red Gold's Ketchup w/Sriracha for a
"zippy" result. - UDD

Serves 2 to 3 with sides

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

Uncle Dirty Dave's Kitchen

MMMMM

... Best gift for the person who has everything: A burglar alarm
___ MultiMail/Win v0.52

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

Hi Dave,

Nope! I use frozen peas/carrots and green beans in the soup, picked
them up the other day at Wegman's. Can't use the mixed veggies since
they contain corn.

I just checked my freezer since I stock several different types of veg
for various uses. No corn in any of them except the Steam-In-Bag store brand corn niblets. I have peas & carrots, a broccoli/cauliflower mix,
a "California Mix" and a "Winter Mix". Probably some others buried in
the back.

Most brands of frozen veggies have a mix of carrots, peas, beans and
corn, sold as mixed vegetables. Not the greatest as is but good for
soups and such like. I use the peas/carrots mix for fried rice and will occaisionally do peas or beans as is but prefer most of my veggies fesh, especially from our local farmer's market.

I was brought up on turkey soup for the post holiday bird, kept doing
it for my family. For just the 2 of us I still do it, and it lasts
longer. (G) I think Rachel (older daughter) does it now.

If she's smart she does.

It's one of those things that can get carried down for generations,
each one adding a twist to it. I season my version different from how
my mom did and will use noodles or brown rice (sometimes the Lundberg
rice blend) instead of the white rice my mom always used. Still have
the same caveat she did--"watch out for bones" since I'm not always
sure I got some of the smaller ones pulled out.

The only turkey parts I have trouble with are the leg quarters. The tendons can escape detection before going into the pot. They're not
as hard as a bone but they'll still give you a "surprise".

Yes, I found a couple in the box of meat as I was deboning the turkey.
(G)

We've no dogs but do use ham bones, as well as turkey or chicken bones quite often during the year in our cooking. For poultry I season the
water for the stock with a bit of salt and some Bragg's Seasoning--a veggie blend. When it gets made into soup, I'll add some turmeric, a
bit more salt and some pepper.

Never tried Bragg's. But I often use Bell's with my poultry dishes.
For soup I'm more of an individual herbs and spices sort of cook. I've begun using miso paste in my chicken soups recently - thannnnk you
Michael Loo. Bv0=

I've used Bell's for seasoning the dressing/stuffing but prefer the Bragg's for soup.

Now I'm gonna have to go find a small container so I can give it a
whirl.

Last one I found was in a Sprouts grocery store, not sure where I got it
before that. It has a yellow top, sort of like Mrs. Dash but I like the combination of veggies in the Bragg's for seasoning soup.

Our temperatures finally got "seasonal" for the first time this year.
We had one morning almost into the single digits - 11ºF. Before I
left on my rounds I nipped out to car and started it. Then back into
the house to get the rest of my "leaving prep" done. Supposed to be in
the 40s and 50s next week. No White Xmas here I don't think. And
that's all right with me.

Right noe (05:30 Sunday moring) it's 40ºF with an anticipated high in
the mid-50s. Almost speedo weather.

We got into the 60s today, will, with rain, for the next couple of days,
then back to the ice box temps.

Something else to do with leftover turkey ....

Title: Leftover Turkey Tetrazzini
Categories: Poultry, Mushrooms, Vegetables, Cheese, Dairy
Yield: 6 servings

My mom gave me a recipe for this when I first got married, don't recall her ever making it. Her recipe wasn't this fancy, rather bland, but
that's the way she cooked.

We went to the annual VFW Christmas dinner last night, held at and
catered by the local cafeteria. This year they added chicken cordon
good time was had by all.

I've never eaten at either of our VFW posts. But American Legion Post
32's Mess Hall restaurant has really good grub. Their Thursday night
fried
chicken has won local "Best of" awards more thasn once. And at
lunchtime on Tuesday's they offer a 33% discount to veterans.
Yesterday (12/7) was the 65th anniversary of me (and my house-mate) joining Uncle Sugar's
Yacht Club. And since my service was between conflicts I'm not
elegible to join the Legion. Even though my brother is a past
commander of that
post. Bv)=

That's all right. I save on the dues and still get in on the Tuesday discounts.

Rules changed a few years ago; now you can join the Legion (any
honorably discharged veteran can), without wartime service. Still can't
join the VFW as you were not in any war zones but consider the Legion as
every member adds to our voice in meeting the needs of our vets.

---
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)

Ruth Haffly wrote to Dave Drum <=-

Nope! I use frozen peas/carrots and green beans in the soup, picked
them up the other day at Wegman's. Can't use the mixed veggies since
they contain corn.

I just checked my freezer since I stock several different types of veg
for various uses. No corn in any of them except the Steam-In-Bag store brand corn niblets. I have peas & carrots, a broccoli/cauliflower mix,
a "California Mix" and a "Winter Mix". Probably some others buried in
the back.

Most brands of frozen veggies have a mix of carrots, peas, beans and
corn, sold as mixed vegetables. Not the greatest as is but good for
soups and such like. I use the peas/carrots mix for fried rice and will occaisionally do peas or beans as is but prefer most of my veggies
fesh, especially from our local farmer's market.

I'm at the stage of my life where convenience is a big factor in my
shopping. 'Taters, maters, bell peppers and onions/garlic I get from
the produce bins at Humphrey's or Hy-Vee. Seasonal veg I buy from my
local truck farmers (Suttill's Gardens). They have good stuff & parking.
The farmer's market is jumbled and nearby parking is virtually nil. At
my age distance walked is a big factor.

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

We've no dogs but do use ham bones, as well as turkey or chicken bones quite often during the year in our cooking. For poultry I season the
water for the stock with a bit of salt and some Bragg's Seasoning--a veggie blend. When it gets made into soup, I'll add some turmeric, a
bit more salt and some pepper.

Never tried Bragg's. But I often use Bell's with my poultry dishes.
For soup I'm more of an individual herbs and spices sort of cook. I've begun using miso paste in my chicken soups recently - thannnnk you
Michael Loo. Bv0=

I've used Bell's for seasoning the dressing/stuffing but prefer the Bragg's for soup.

Now I'm gonna have to go find a small container so I can give it a
whirl.

Last one I found was in a Sprouts grocery store, not sure where I got
it before that. It has a yellow top, sort of like Mrs. Dash but I like
the combination of veggies in the Bragg's for seasoning soup.

Mrs. Dash, in her many iterations is pretty food stuff. I can get Bragg's
at Ruler Foods (no-frills Kroger brand) and Hy-Vee. But on-line research
shows me a wide range of choices. Even some liquid. Which one(s) do you
have experience with?

Our temperatures finally got "seasonal" for the first time this year.
We had one morning almost into the single digits - 11┬║F. Before I
left on my rounds I nipped out to car and started it. Then back into
the house to get the rest of my "leaving prep" done. Supposed to be in
the 40s and 50s next week. No White Xmas here I don't think. And
that's all right with me.

Right noe (05:30 Sunday moring) it's 40┬║F with an anticipated high in
the mid-50s. Almost speedo weather.

We got into the 60s today, will, with rain, for the next couple of
days, then back to the ice box temps.

We're going to dip into the ice-box fora couple of days then right back
into the 40s and above for the weekend. It's like a yo yo. But, overall
temps are trending higher and climate change is a reality - no matter
what the conspiracy cultists and Ms. Green say.

Something else to do with leftover turkey ....

Title: Leftover Turkey Tetrazzini
Categories: Poultry, Mushrooms, Vegetables, Cheese, Dairy
Yield: 6 servings

My mom gave me a recipe for this when I first got married, don't recall her ever making it. Her recipe wasn't this fancy, rather bland, but
that's the way she cooked.

We went to the annual VFW Christmas dinner last night, held at and
catered by the local cafeteria. This year they added chicken cordon
good time was had by all.

I've never eaten at either of our VFW posts. But American Legion Post
32's Mess Hall restaurant has really good grub. Their Thursday night
fried chicken has won local "Best of" awards more thasn once. And at lunchtime on Tuesday's they offer a 33% discount to veterans.
Yesterday (12/7) was the 65th anniversary of me (and my house-mate) joining Uncle Sugar's Yacht Club. And since my service was between conflicts I'm not elegible to join the Legion. Even though my brother
is a past commander of that post. Bv)=

That's all right. I save on the dues and still get in on the Tuesday discounts.

Rules changed a few years ago; now you can join the Legion (any
honorably discharged veteran can), without wartime service. Still can't join the VFW as you were not in any war zones but consider the Legion
as every member adds to our voice in meeting the needs of our vets.

I'll pass. All my service records went up in smoke when Jefferson Barracks (Missouri) burned up. As it predated the computerisation of their data -
it might be possible to gather the info from other sources. Heck even my
DD-214 and Honorable Discahrge diploma are missing in action.

I support Vet's stuff through my brother and my Senator (Tammy Duckworth)

My store is having a Christmas Party on 16 December. I'll be taking this
as my "covered dish":

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

Title: John Wayne Tater Tot Casserole
Categories: Chilies, Vegetables, Cheese, Dairy, Potatoes
Yield: 6 Servings

32 oz (2 cans) chilli w/beans
4 tb Dairy sour cream
15 oz Can whole kernel corn;
- drained
14 1/2 oz Can diced tomatoes w/green
- chilies; drained
2 c Shredded Cheddar/Monterey
- Jack blend; divided
30 oz Bag Ore-Ida Crispy Crowns

Let tater tots defrost at room temperature for
approximately one hour. When defrosted, set oven
to 350┬║F/175┬║C.

In a large bowl, combine chilli with sour cream. Mix in
corn and drained tomatoes and chilies. Gently fold in
one cup cheese. Set aside.

Spray a 9" x 13" baking dish with nonstick spray. Layer
half of the tater tots on the bottom of the baking dish.

Pour chilli mixture on top of the tater tots. Layer the
other half of the tater tots on top of the chilli.

Sprinkle with the remaining one cup of cheese and cover
with foil.

Bake, covered, for 30 minutes. Remove foil and bake
another 10 to 15 minutes or until heated through.

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

Uncle Dirty Dave's Kitchen

MMMMM

... Money can't bring you happiness but neither can being broke.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Dave Drum <=-

I'm at the stage of my life where convenience is a big factor in my shopping. 'Taters, maters, bell peppers and onions/garlic I get from
the produce bins at Humphrey's or Hy-Vee. Seasonal veg I buy from my
local truck farmers (Suttill's Gardens). They have good stuff &
parking. The farmer's market is jumbled and nearby parking is
virtually nil. At my age distance walked is a big factor.

I'm doing a lot more convenience cooking than I used to--haven't made bread in probably a year. The local farmer's market isn't that far away and it is small enough that it doesn't take too much time/effort to
walk thru it. Some vendors do have a line, but they're ones that have
been with the market since the beginning in 2008. One of them, a baker, will be retiring at the end of this month but the produce farmer I get
a lot from is still going strong. Parking can be a problem but if you
wait long enough, someone parked nearby will pull out.

I made a loaf of my cheese bread to take to a function of my motorcycle
club. Mixed all with the bread machine then baked it in loaf pans in the
oven. Still, w/my cramped and inconvenient kiktchen layout it was a PITA playing put & take & rearrange to get things done.

I'm making a nice roast to take to my brother's joint on 25 December. I
can do that in my casserole crockpot and take the crock with to use as
a serving vessel. Basically I layer the bottom ov the dish with potatoes
sliced on my mandoline. Then center the salted and peppered chuckroast
on the bed of potatoes and surround it with baby-cut carrots. Then,
using the mandoline, slice a large onion to cover the whole thing,
sprinkle a 2 oz packet Lipton's Onion Soup Mix over the top and let it
cook on low until galling apart tender.

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

I use the Organic Sprinkle, 24 herbs and spices, salt free (Paul C. Bragg's original 1930 blend). Yellow top, yellow label. I might pick up
a different one to try next time we go down to Sprouts, just to try,
but this is my favorite for soup stock seasoning.

OK, Thanks. Now I know what Im looking for.

Our temperatures finally got "seasonal" for the first time this year.
We had one morning almost into the single digits - 11ºF. Before I
left on my rounds I nipped out to car and started it. Then back into
the house to get the rest of my "leaving prep" done. Supposed to be in
the 40s and 50s next week. No White Xmas here I don't think. And
that's all right with me.

Right noe (05:30 Sunday moring) it's 40ºF with an anticipated high in
the mid-50s. Almost speedo weather.

We got into the 60s today, will, with rain, for the next couple of
days, then back to the ice box temps.

We're going to dip into the ice-box fora couple of days then right
back into the 40s and above for the weekend. It's like a yo yo. But, overall temps are trending higher and climate change is a reality - no matter what the conspiracy cultists and Ms. Green say.

Rumors are, we might get a white Christmas. We've no plans to go out of town so it won't bother us; if the power goes out, we can move into the camper. (G)

According to the forecast today (pedicted high 23F) is the last of the galloping chillblains.

We went to the annual VFW Christmas dinner last night, held at and
catered by the local cafeteria. This year they added chicken cordon
good time was had by all.

I've never eaten at either of our VFW posts. But American Legion Post
32's Mess Hall restaurant has really good grub. Their Thursday night
fried chicken has won local "Best of" awards more thasn once. And at lunchtime on Tuesday's they offer a 33% discount to veterans.

That's all right. I save on the dues and still get in on the Tuesday discounts.

Rules changed a few years ago; now you can join the Legion (any
honorably discharged veteran can), without wartime service. Still can't join the VFW as you were not in any war zones but consider the Legion
as every member adds to our voice in meeting the needs of our vets.

I'll pass. All my service records went up in smoke when Jefferson
Barracks (Missouri) burned up. As it predated the computerisation of
their data - it might be possible to gather the info from other
sources. Heck even my DD-214 and Honorable Discahrge diploma are
missing in action.

I support Vet's stuff through my brother and my Senator (Tammy
Duckworth)

As long as you support the Vet's, that's good. You should try to find
your DD-214 tho; it is what your local funeral home needs to get the
flag on your casket. If you've made arraingements already, check with whoever you did it with; they might have a copy of the DD-214 on file.

I've already made my pre-paid arrangement - right into the fire and the
ashes into a large pickle jar to be used for traction on slick roads.

My store is having a Christmas Party on 16 December. I'll be taking
this as my "covered dish":

Title: John Wayne Tater Tot Casserole
Categories: Chilies, Vegetables, Cheese, Dairy, Potatoes
Yield: 6 Servings

32 oz (2 cans) chilli w/beans
4 tb Dairy sour cream
15 oz Can whole kernel corn;

Looks like it should fill a few bellies. (G)

There will, no doubt be lots of other stuff as well.

For breakfast on the 25th I'm sponsoring any of my family/extended
family to the Interfaith Breakfast held annually at Temple B'rith
Sholom. Then off to brother's with the roast. Bv)=

Maybe for New Year's I'll get out the rotisserie. The Farberware works
a treat for this.

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

Title: Rotisserie Beef Roast
Categories: Beef, Marinades, Rubs, Chilies, Citrus
Yield: 10 Servings

4 lb Beef rump roast

MMMMM--------------------------MARINADE-------------------------------
2 tb Honey
2 tb Soy sauce
1/2 tb Tabasco sauce
1/4 c Lime juice
1 ts Ground cumin
2 tb Oyster sauce; opt

MMMMM----------------------------RUB---------------------------------
6 Parts chilli spice (I use
- Baron's Dark)
6 Parts paprika (sweet)
3 Parts ground coriander
3 Parts garlic granules
3 Parts onion granules
3 Parts salt
2 Parts ground cumin
1 Part cayenne pepper
1 Part crushed red pepper
1 Part black pepper
1 Part dried leaf oregano

Combine all ingredients thoroughly and store in an
airtight jar or container.

Pierce beef roast numerous times with a fork. Combine
marinade ingredients in shallow container or resealable
freezer bag, reserving 2 tbsp of the marinade for
basting roast while barbecuing.

Marinate roast 12-24 hours in refrigerator. Discard
used marinade.

Remove roast from marinade bag and use rub to make a
paste crust. This will be mess so wear gloves if you
wish. Don't get any on your shirt as it will stain.

Preheat grill to medium heat.

Insert meat thermometer into center of beef roast.

Cook on rotisserie over drip pan in closed grill over
INDIRECT HEAT for about 1 1/2 hours (rare = internal
temp of 120øF/49øC or medium = internal temp of 140øF
/60øC).

Pass unused marinade as a sauce at table.

Uncle Dirty Dave's Kitchen

MMMMM

... "My computer beat me at chess. So I beat it at kickboxing." -- Demetri
arti
___ MultiMail/Win v0.52

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

Ruth Haffly wrote to Dave Drum <=-

I'm making a nice roast to take to my brother's joint on 25 December.
I can do that in my casserole crockpot and take the crock with to use
as a serving vessel. Basically I layer the bottom ov the dish with potatoes sliced on my mandoline. Then center the salted and peppered
chuck roast on the bed of potatoes and surround it with baby-cut
carrots. Then, using the mandoline, slice a large onion to cover the
whole thing, sprinkle a 2 oz packet Lipton's Onion Soup Mix over the
top and let it cook on low until galling apart tender.

I can almost smell it now. (G)

It seems to be a hit whenever I make it.

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

I use the Organic Sprinkle, 24 herbs and spices, salt free (Paul C. Bragg's original 1930 blend). Yellow top, yellow label. I might pick up
a different one to try next time we go down to Sprouts, just to try,
but this is my favorite for soup stock seasoning.

OK, Thanks. Now I know what Im looking for.

And I might check out some of the others, in addition to the one we
use. Do use Mrs. Dash lemon pepper on some things, usually mix some
into chicken salad when I make it.

I find most commercial lemon-peppers to have too much salt. I may took
a look at Ms. Dash' ingredients panel.

According to the forecast today (pedicted high 23F) is the last of the galloping chillblains.

We didn't get above freezing yesterday, supposed to be mid 40s today.
Wide range for the next week or so, but no white stuff in the forecast. Rain, but you don't have to shovel it. (G)

Nor did we - altho 34┬║ was predicted.

I'll pass. All my service records went up in smoke when Jefferson
Barracks (Missouri) burned up. As it predated the computerisation of
their data - it might be possible to gather the info from other
sources. Heck even my DD-214 and Honorable Discahrge diploma are
missing in action.

I support Vet's stuff through my brother and my Senator (Tammy
Duckworth)

As long as you support the Vet's, that's good. You should try to find
your DD-214 tho; it is what your local funeral home needs to get the
flag on your casket. If you've made arraingements already, check with whoever you did it with; they might have a copy of the DD-214 on file.

I've already made my pre-paid arrangement - right into the fire and
the ashes into a large pickle jar to be used for traction on slick
roads.

We've made arraingements but not paid yet. Steve is debating a
veteran's cemetary, free for him but a fee for me. BTW, I first heard
of Tammy Duckworth when we were in HI; she had some connection to the state and used the first name Lada. Don't remember details tho.

I think she may have been born in Hawaii. She certainly is a champion for
Vets causes. And she abhors Cadet Bone Spurs.

My store is having a Christmas Party on 16 December. I'll be taking
this as my "covered dish":

Title: John Wayne Tater Tot Casserole
Categories: Chilies, Vegetables, Cheese, Dairy, Potatoes
Yield: 6 Servings

32 oz (2 cans) chilli w/beans
4 tb Dairy sour cream
15 oz Can whole kernel corn;

Looks like it should fill a few bellies. (G)

There will, no doubt be lots of other stuff as well.

For breakfast on the 25th I'm sponsoring any of my family/extended
family to the Interfaith Breakfast held annually at Temple B'rith
Sholom. Then off to brother's with the roast. Bv)=

I'll miss the green chile that my recently deceased friend Les used to
provie to put over the scrambled eggs.

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

Title: Slow Cooker Chicken Chile Verde
Categories: Poultry, Chilies, Citrus, Herbs
Yield: 7 Servings

2 lb Tomatillos; husked, washed,
- dried, halved
10 md Anaheim chilies; stemmed,
- halved, seeded
1 Jalapeno chile
1 c Diced onion
4 cl Garlic
2 c Rough chopped cilantro
1 tb Cumin
1 ts Paprika
Zest and juice of 1 lime
1/2 ts Sugar
1/2 ts Salt
1/2 ts Black pepper
2 c Chicken broth
2 lb Chicken pcs; skinned, boned

MMMMM-----------------------ACCOMPANIMENTS----------------------------
Tortillas
Beans
Rice

Set oven @ 450┬║F/232┬║C.

Place tomatillos and Anaheim peppers on two large greased
baking sheets. Roast until tomatillos are golden brown
about 5-7 minutes, and until peppers are charred.

Place peppers in a brown paper bag to sweat for about
ten minutes. Remove the peppers from the bag and peel.

In a blender or food processor, combine 6 peppers (12
pepper halves), tomatillos, jalape├▒os, onion, garlic,
cilantro, cumin, paprika, lime zest and juice, sugar,
and salt & pepper to taste. Blend until smooth.

Dice the remaining Anaheim peppers. Pour salsa verde,
chicken broth, diced Anaheim peppers, and chicken into the
slow cooker. Add salt and pepper.

Cook on high for 3-4 hours or on low for 6-8 hours.

Once chicken is cooked using a slotted spoon remove
chunks of chicken to a cutting board and shred and return
to crock pot with chile verde sauce. Season with salt and
pepper, to taste.

Serve warm with tortillas, beans, and rice.

YIELD: SERVES 6-8

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

Uncle Dirty Dave's Kitchen

MMMMM

... I miss the 20th century when nobody knew what kale was.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Dave Drum <=-

Maybe for New Year's I'll get out the rotisserie. The Farberware works
a treat for this.

Title: Rotisserie Beef Roast
Categories: Beef, Marinades, Rubs, Chilies, Citrus
Yield: 10 Servings

That'll work. I printed off a lamb stew recipe from yesterday's N&O
that I might try soon. Have to get a shoulder roast and a few other
things but it's a do ahead and reheat recipe, good for busy days.

Have you ever done lamb neck slices? They're tasty and, better yet, they
are *affordable*. Unlike lamb chops - the price of which makes my throat
slam shut. Bv)=

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

Title: Irish Clear Lamb Stew
Categories: Lamb/mutton, Vegetables, Stews
Yield: 6 Servings

1 kg Lamb neck slices (2.2 lb)
4 md Onions; quartered
4 md Carrots; quartered
6 md Potatoes; peeled
Salt & pepper
1 tb Lamb fat
1 tb Butter
2 1/2 c Stock or water
1 tb Chopped parsley
1 tb Chopped chives

Don't let the butcher trim the fat off the lamb! Shred
some of it and render it down in a heavy casserole.

Peel onions and potatoes, scrape carrots. Cut the meat
into 8 pieces; only excess fat is cut away. Bones need
not be removed.

Cut the carrots and onions in quarters. Toss the meat
in the hot fat until its color changes; repeat w/onions
and carrots. Add stock and season carefully. Put whole
potatoes on top.

Simmer gently until the meat is cooked, approximately 2
hours. Pour off the cooking liquid: degrease it, and
reheat in a saucepan. Check seasoning. Then swirl in
butter, chives, parsley, and pour back over stew.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... Don't look for big things, just do small things with love. -- Mother Teresa
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

That'll work. I printed off a lamb stew recipe from yesterday's N&O
that I might try soon. Have to get a shoulder roast and a few other
things but it's a do ahead and reheat recipe, good for busy days.

Have you ever done lamb neck slices? They're tasty and, better yet,
they are *affordable*. Unlike lamb chops - the price of which makes my throat slam shut. Bv)=

No, not done neck slices but have done both lamb chops and lamb shanks.
The latter we marinate in Italian dressing, coat with flour/Parm cheese
and then braise in the dressing until they're fall off the bone tender.

Went to the farmer's market today. Got some turnips, spinach, beets, and
baby bok choy for veggies. Also got some sage and thyme plants (will go
outside next spring) and a couple of baked goods--a sopapilla bar and a coissant filled with a brownie batter and baked. Had the last as part of
lunch today afterwards. The turnips are going to go into a pot au feu
once I get some cabbage (probably next week at Wegman's).


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


... Nothing is ever lost. It's just where it doesn't belong.

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

Ruth Haffly wrote to Dave Drum <=-

That'll work. I printed off a lamb stew recipe from yesterday's N&O
that I might try soon. Have to get a shoulder roast and a few other
things but it's a do ahead and reheat recipe, good for busy days.

Have you ever done lamb neck slices? They're tasty and, better yet,
they are *affordable*. Unlike lamb chops - the price of which makes my throat slam shut. Bv)=

No, not done neck slices but have done both lamb chops and lamb shanks. The latter we marinate in Italian dressing, coat with flour/Parm cheese and then braise in the dressing until they're fall off the bone tender.

I've done a number of differet lamb cuts. Probably my favourite for "fancy"
is leg-of-lamb. Or minced lamb for a *real* Shepherd's Pie.

Went to the farmer's market today. Got some turnips, spinach, beets,
and baby bok choy for veggies. Also got some sage and thyme plants
(will go outside next spring) and a couple of baked goods--a sopapilla
bar and a coissant filled with a brownie batter and baked. Had the last
as part of lunch today afterwards. The turnips are going to go into a
pot au feu once I get some cabbage (probably next week at Wegman's).

I only like turnips raw and peeled, then sliced. Cooked - you are welcome
to my share and all of my allotment of rutabagas. Bv)=

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

Title: St. Louis Gooey Butter Cake
Categories: Cakes, Desserts
Yield: 18 servings

MMMMM----------------------------CAKE---------------------------------
3 tb (45 ml) milk; room temp
1 3/4 ts (5 g) active dry yeast
6 tb (85 g) unsalted butter; room
- temp
3 tb (45 g) sugar
1 ts (5 g) kosher salt
1 lg Egg
1 3/4 c (215 g) A-P flour

MMMMM--------------------------TOPPING-------------------------------
3 tb + 1 ts (50 ml) light corn
- syrup
2 1/2 ts (10 ml) vanilla extract
12 tb (170 g) unsalted butter;
- room temp
1 1/2 c (300 g) sugar
1/2 ts (3 g) kosher salt
1 lg Egg
1 c + 3 tb (145 g) A-P flour
Confectioners' sugar; for
- sprinkling

In a small bowl, mix milk with 2 tablespoons warm water.
Add yeast and whisk gently until it dissolves. Mixture
should foam slightly.

Using an electric mixer with paddle attachment, cream
butter, sugar and salt. Scrape down sides of bowl and
beat in the egg. Alternately add flour and the milk
mixture, scraping down sides of bowl between each
addition. Beat dough on medium speed until it forms a
smooth mass and pulls away from sides of bowl, 7 to 10
minutes.

Press dough into an ungreased 9" X 13" baking dish at
least 2" deep. Cover dish with plastic wrap or clean tea
towel, put in a warm place, and allow to rise until
doubled, 2 1/2 to 3 hours.

Set oven @ 350oF/175oC.

TO PREPARE TOPPING, in a small bowl, mix corn syrup with
2 tablespoons water and the vanilla. Using an electric
mixer with paddle attachment, cream butter, sugar and
salt until light and fluffy, 5 to 7 minutes. Scrape down
sides of bowl and beat in the egg. Alternately add flour
and corn syrup mixture, scraping down sides of bowl
between each addition.

Spoon topping in large dollops over risen cake and use a
spatula to gently spread it in an even layer. Bake for
35 to 45 minutes; cake will rise and fall in waves and
have a golden brown top, but will still be liquid in
center when done. Allow to cool in pan before sprinkling
with confectioners' sugar for serving.

By Melissa Clark

Yield: 16 to 20 servings

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

Uncle Dirty Dave's Kitchen

MMMMM

... Republicans eat 37% of the rutabaga crop. The rest is discarded.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Ruth Haffly wrote to Dave Drum <=-

I use the Organic Sprinkle, 24 herbs and spices, salt free (Paul C. Bragg's original 1930 blend). Yellow top, yellow label. I might pick up
a different one to try next time we go down to Sprouts, just to try,
but this is my favorite for soup stock seasoning.

OK, Thanks. Now I know what I'm looking for.

And I might check out some of the others, in addition to the one we
use. Do use Mrs. Dash lemon pepper on some things, usually mix some
into chicken salad when I make it.

I find most commercial lemon-peppers to have too much salt. I may took
a look at Ms. Dash' ingredients panel.

Mrs. Dash specialises in salt free seasoning mixes. Don't remember why
I picked up the Braggs originally but it's a keeper in my spice
cupboard now.

Amazon is "rushing" me a shaker for delivery tomorrow. I've used other
Bragg's stuff. Mostly the unfiltered cider vinegar that I pick up at Food Fantasies and use for fixing heartburn and reflux. It's counter-intuitive
but it works.

According to the forecast today (pedicted high 23F) is the last of the galloping chillblains.

I've already made my pre-paid arrangement - right into the fire and
the ashes into a large pickle jar to be used for traction on slick
roads.

We've made arraingements but not paid yet. Steve is debating a
veteran's cemetary, free for him but a fee for me. BTW, I first heard
of Tammy Duckworth when we were in HI; she had some connection to the state and used the first name Lada. Don't remember details tho.

I think she may have been born in Hawaii. She certainly is a champion
for Vets causes. And she abhors Cadet Bone Spurs.

She does have a lot going for her. Good to see that the vets have a
voice from somebody who served on active duty on their side.

And it only cost her both legs and partial use of the right arm. She doest
not suffer fools gladly. And has no use for draft dodgers.

My store is having a Christmas Party on 16 December. I'll be taking
this as my "covered dish":

Title: John Wayne Tater Tot Casserole
Categories: Chilies, Vegetables, Cheese, Dairy, Potatoes
Yield: 6 Servings

32 oz (2 cans) chilli w/beans
4 tb Dairy sour cream
15 oz Can whole kernel corn;

Looks like it should fill a few bellies. (G)

There will, no doubt be lots of other stuff as well.

Not surprising. It's always interesting to see the assortment at a pot luck. Our Legion post and Auxiliary always do a pot luck in late
January or early February--too much going on in December so it's nice
to have a joint dinner when things have calmed down a bit. There's a
group of vets over at the post today watching the Army-Navy game but we took a pass on that gathering.

For breakfast on the 25th I'm sponsoring any of my family/extended
family to the Interfaith Breakfast held annually at Temple B'rith
Sholom. Then off to brother's with the roast. Bv)=

I'll miss the green chile that my recently deceased friend Les used to provie to put over the scrambled eggs.

Did he leave the recipe with his widow?

Dunno. But. I have it in my database. It's a pretty standard Verde that
used ground poultry instead of the ore usual pork - which ain't no way
"Kosher" and the event is at a Jewsh facility.

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

Title: Slow Cooker Chicken Chile Verde (Temple)
Categories: Poultry, Chilies, Citrus, Herbs
Yield: 7 Servings

2 lb Tomatillos; husked, washed,
- dried, halved
10 md Anaheim chilies; stemmed,
- halved, seeded
1 Jalapeno chile
1 c Diced onion
4 cl Garlic
2 c Rough chopped cilantro
1 tb Cumin
1 ts Paprika
Zest and juice of 1 lime
1/2 ts Sugar
1/2 ts Salt
1/2 ts Black pepper
2 c Chicken broth
2 lb Chicken; skinned, boned
+=OR=+
2 lb Ground chicken or turkey

MMMMM-----------------------ACCOMPANIMENTS----------------------------
Tortillas
Beans
Rice

Set oven @ 450oF/232oC.

In a skillet cook the ground meat until it no longer
clumps together. Don't worry about getting it "done"
as that will be taken care of in the crockpot.

Place tomatillos and Anaheim peppers on two large greased
baking sheets. Roast until tomatillos are golden brown
about 5-7 minutes, and until peppers are charred.

Place peppers in a brown paper bag to sweat for about
ten minutes. Remove the peppers from the bag and peel.

In a blender or food processor, combine 6 peppers (12
pepper halves), tomatillos, jalapenos, onion, garlic,
cilantro, cumin, paprika, lime zest and juice, sugar,
and salt & pepper to taste. Blend until smooth.

Dice the remaining Anaheim peppers. Pour salsa verde,
chicken broth, diced Anaheim peppers, and meat into the
slow cooker. Add salt and pepper.

Cook on high for 3-4 hours or on low for 6-8 hours.

Serve warm with tortillas, beans, and rice.

Or serve spooned over breakfast eggs. (and potatoes)

YIELD: SERVES 6-8 as a dish. Many more as a topping.

RECIPE ADAPTED FROM: http://www.twopeasandtheirpod.com
By Les Eastep

Uncle Dirty Dave's Kitchen

MMMMM

... As my grandfather had said in his last words, "A TRUCK!"
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Dave Drum wrote to Ruth Haffly <=-

Amazon is "rushing" me a shaker for delivery tomorrow. I've used other Bragg's stuff. Mostly the unfiltered cider vinegar that I pick up at
Food Fantasies and use for fixing heartburn and reflux. It's counter-intuitive but it works.

Here is a great video explaining why apple cider voinegar does what it does
and nine major benefits from drinking it:

https://www.youtube.com/watch?v=qTzxfoL82n8

For the stomach stuff, like you, I take it to control heartburn (I do not
have an ulcer, I was told recently). I do take ACV tablets from the Vitamin Shoppe but if I do drink the real thing, I prefer Whitehouse brand as it has
a little reasidual sugar in it, making to easier to stomach than Bragg's for me.

8 snip 8<

Re: veterans' burials

I have made arrangements with the National Cemetary System to be buried here
at the Mountain Home national cemetary, the same place where my grandfather,
a WW2 vet, my grandmother, and my late uncle (he was depoendent on them) are all interred at a beautiful mausoleum. My stepfather, mother and I will all
be buried there also. I take comfort knowing that my family and I will all
be laid to rest in the same place.

It's not a fun thing to think about but an important one. As soon as I can afford it, I'll be getting burial insurance just in case I go before my
parents (an even more unpleasant thought but after my heart issues, a very
real possibility but I hope not!).

The good thing is that we're all still alive and mostly well.

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

Title: Bob Evans Sausage Cups
Categories: Loo, Snacks, Pork, Sausage
Yield: 4 Servings

1 lb Bob Evans Original Sausage
Roll
1 pk Won Ton Wrappers
1 c Monterey Jack Cheese,
Shredded
1 c Cheddar Cheese, shredded
1/2 c Ranch Dressing

Preheat oven to 350F. Crumble sausage into medium skillet. Cook over
medium heat until lightly browned, stirring occasionally. Drain.
Spray mini muffin tins and insert won ton wrappers to form a small
cup. Bake 5 minutes. Allow wrappers to cool. Mix sausage, cheeses,
and ranch dressing together. Fill won ton wrappers. Bake for 10 min
until bubbly.

bobevans.com From: Michael Loo Date: 01-21-09

MMMMM

-- Sean

... The years in your life are less important than the life in your years.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

No, not done neck slices but have done both lamb chops and lamb shanks. The latter we marinate in Italian dressing, coat with flour/Parm cheese and then braise in the dressing until they're fall off the bone tender.

I've done a number of differet lamb cuts. Probably my favourite for "fancy" is leg-of-lamb. Or minced lamb for a *real* Shepherd's Pie.

Shepherd's pie sounds good. I can remember my mom making it maybe once
or twice, as the family grew, left overs for something like that were
more scarce. Especially after my younger brother was born; he had an
adult sized appetite as soon as he started solid food.

Went to the farmer's market today. Got some turnips, spinach, beets,
and baby bok choy for veggies. Also got some sage and thyme plants
(will go outside next spring) and a couple of baked goods--a sopapilla
bar and a coissant filled with a brownie batter and baked. Had the last
as part of lunch today afterwards. The turnips are going to go into a
pot au feu once I get some cabbage (probably next week at Wegman's).

I only like turnips raw and peeled, then sliced. Cooked - you are
welcome to my share and all of my allotment of rutabagas. Bv)=

They're not as strong in a beef stew or p-a-f. I was going to only get a
couple but they weighed less than a pound, total so the vendor threw in
another one to bring it to over a pound, then charged me for only one
pound, even. I've been buying from him for years now; that's typical for
him, for anybody.


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


... You learn something useless every day.

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

Ruth Haffly wrote to Dave Drum <=-

Amazon is "rushing" me a shaker for delivery tomorrow. I've used other Bragg's stuff. Mostly the unfiltered cider vinegar that I pick up at
Food Fantasies and use for fixing heartburn and reflux. It's counter-intuitive but it works.

I've used Bragg's and other unfiltered cider vinegar. I keep some on
hand for things like salad dressing and such like, when I want to kick
it up a bit from the regular cider vinegar.

I'm not a fan of vinegar bsased slad dressing. Much prefer my salads and/or cole slaw with a creamy sauce as a dressing.

of Tammy Duckworth when we were in HI; she had some connection to the state and used the first name Lada. Don't remember details tho.

I think she may have been born in Hawaii. She certainly is a champion
for Vets causes. And she abhors Cadet Bone Spurs.

She does have a lot going for her. Good to see that the vets have a
voice from somebody who served on active duty on their side.

And it only cost her both legs and partial use of the right arm. She
doest not suffer fools gladly. And has no use for draft dodgers.

And was the first senator to bring her baby on the floor with her so
she could nurse.

Which isn't too surprising considering that not many senators are ladies
and few of those of child-baring years.

My store is having a Christmas Party on 16 December. I'll be taking
this as my "covered dish":

Looks like it should fill a few bellies. (G)

There will, no doubt be lots of other stuff as well.

Not surprising. It's always interesting to see the assortment at a pot luck. Our Legion post and Auxiliary always do a pot luck in late
January or early February--too much going on in December so it's nice
to have a joint dinner when things have calmed down a bit. There's a
group of vets over at the post today watching the Army-Navy game but we took a pass on that gathering.

For breakfast on the 25th I'm sponsoring any of my family/extended
family to the Interfaith Breakfast held annually at Temple B'rith
Sholom. Then off to brother's with the roast. Bv)=

I'll miss the green chile that my recently deceased friend Les used to provie to put over the scrambled eggs.

Did he leave the recipe with his widow?

Dunno. But. I have it in my database. It's a pretty standard Verde
that used ground poultry instead of the ore usual pork - which ain't
no way "Kosher" and the event is at a Jewsh facility.

So make up a batch, bring it and label it "in memory of Les".

Won't have to. Les' kid brother Larry will be in town taking care of
some things for the estate. And he'll be making the Verde. And he is
the ICS World Champion this year in Verde.

I had something very much like this in my first experience with chile
verde. I was in Inglewood, Californa at a Mexican sit-down restaurant.
My mind told me that rojo meant red and indicated "hot". While verde
was green and should be mild. Hoooo Boy! was I wrong!!!! Lit me up.

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

Title: Navajo Chile Verde (Lamb/Goat)
Categories: Lamb/mutton, Chilies, Pork, Vegetables
Yield: 6 Servings

3 lb Lamb or goat shoulder
2 c Stewed tomatoes
3 tb Bacon grease
6 oz Can tomato paste
1/3 c Flour
3 c Water (or chicken broth)
3 md Onions; chopped
2 1/2 ts Salt
6 cl Garlic; minced or pressed
1/2 ts Dried, ground oregano
32 oz (2 cans) whole green chilies

Melt bacon grease in a skillet over med-high heat. Put
flour into a paper bag and shake the meat with the flour
to coat meat. Add the meat to the bacon grease a little
at a time and brown well & evenly. Remove the meat to a
5 qt. Dutch oven. Add the onions & garlic to the skillet
and saute until translucent. Add these to the pork in
the pot. Stir in the remaining ingredients, bring pot to
a boil, and keep stirring every 2-3 minutes. When boiling
lower heat to low & simmer for 45 minutes. Taste, adjust
seasonings as per personal taste, and cook for 30 mins.

This recipe comes to us from the Native Americans we call
the Navajo. They call themselves the Di-neh. It is a great
stew and deserves your attention!

Enjoy!

Source: Mary R. Neh, Economist, Navajo Cultural Center File

Meal Master Format by Dave Drum - 02 November 1996

Uncle Dirty Dave's Kitchen

MMMMM

... January 20, 2021 - The end of an error!
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

I've used Bragg's and other unfiltered cider vinegar. I keep some on
hand for things like salad dressing and such like, when I want to kick
it up a bit from the regular cider vinegar.

I'm not a fan of vinegar bsased slad dressing. Much prefer my salads and/or cole slaw with a creamy sauce as a dressing.

I prefer 1,000 Islands but Steve's mom has always done a home made Italian-ish--just oil, vinegar and seasonings. I've done it myself quite
a bit because it is Steve's favorite. Just pour everything on the salad (guess-timate amounts) and mix.

of Tammy Duckworth when we were in HI; she had some connection to the state and used the first name Lada. Don't remember details tho.

I think she may have been born in Hawaii. She certainly is a champion
for Vets causes. And she abhors Cadet Bone Spurs.

She does have a lot going for her. Good to see that the vets have a
voice from somebody who served on active duty on their side.

And it only cost her both legs and partial use of the right arm. She
doest not suffer fools gladly. And has no use for draft dodgers.

And was the first senator to bring her baby on the floor with her so
she could nurse.

Which isn't too surprising considering that not many senators are
ladies and few of those of child-baring years.

Time was, the government had no ladies in it. Glad that has changed but
I'm not a fan of a number of women now serving.

My store is having a Christmas Party on 16 December. I'll be taking
this as my "covered dish":

Looks like it should fill a few bellies. (G)

There will, no doubt be lots of other stuff as well.

Not surprising. It's always interesting to see the assortment at a pot luck. Our Legion post and Auxiliary always do a pot luck in late
January or early February--too much going on in December so it's nice
to have a joint dinner when things have calmed down a bit. There's a
group of vets over at the post today watching the Army-Navy game but we took a pass on that gathering.

For breakfast on the 25th I'm sponsoring any of my family/extended
family to the Interfaith Breakfast held annually at Temple B'rith
Sholom. Then off to brother's with the roast. Bv)=

I'll miss the green chile that my recently deceased friend Les used to provie to put over the scrambled eggs.

Did he leave the recipe with his widow?

Dunno. But. I have it in my database. It's a pretty standard Verde
that used ground poultry instead of the ore usual pork - which ain't
no way "Kosher" and the event is at a Jewsh facility.

So make up a batch, bring it and label it "in memory of Les".

Won't have to. Les' kid brother Larry will be in town taking care of
some things for the estate. And he'll be making the Verde. And he is
the ICS World Champion this year in Verde.

OK, so it is covered. Good.

I had something very much like this in my first experience with chile verde. I was in Inglewood, Californa at a Mexican sit-down restaurant.
My mind told me that rojo meant red and indicated "hot". While verde
was green and should be mild. Hoooo Boy! was I wrong!!!! Lit me up.

Steve and I went to a little place in Las Cruces,NM, once on our way
back to AZ from a trip to El Paso. I ordered something green, thinking
it would be mild; Steve ordered something red, thinking it to be on the
warm side. Somebody mixed up the heat level--mine was hot but Steve's
was mild. They were both good tho. (G)


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


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Ruth Haffly wrote to Dave Drum <=-

I've used Bragg's and other unfiltered cider vinegar. I keep some on
hand for things like salad dressing and such like, when I want to kick
it up a bit from the regular cider vinegar.

I'm not a fan of vinegar based slad dressing. Much prefer my salads
and/or cole slaw with a creamy sauce as a dressing.

I prefer 1,000 Islands but Steve's mom has always done a home made Italian-ish--just oil, vinegar and seasonings. I've done it myself
quite a bit because it is Steve's favorite. Just pour everything on the salad (guess-timate amounts) and mix.

Thousand is OK on a Big Mac. Or w/shaved Gorgonzola cheese. But I like a
nice creamy ranch, buttermilk, blue cheese, or even Russian (California) dressing. Especially w/bacn bits.

of Tammy Duckworth when we were in HI; she had some connection to the state and used the first name Lada. Don't remember details tho.

I think she may have been born in Hawaii. She certainly is a champion
for Vets causes. And she abhors Cadet Bone Spurs.

She does have a lot going for her. Good to see that the vets have a
voice from somebody who served on active duty on their side.

And it only cost her both legs and partial use of the right arm. She
doest not suffer fools gladly. And has no use for draft dodgers.

And was the first senator to bring her baby on the floor with her so
she could nurse.

Which isn't too surprising considering that not many senators are
ladies and few of those of child-baring years.

Time was, the government had no ladies in it. Glad that has changed but I'm not a fan of a number of women now serving.

Nancy who?

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

I had something very much like this in my first experience with chile verde. I was in Inglewood, Californa at a Mexican sit-down restaurant.
My mind told me that rojo meant red and indicated "hot". While verde
was green and should be mild. Hoooo Boy! was I wrong!!!! Lit me up.

Steve and I went to a little place in Las Cruces,NM, once on our way
back to AZ from a trip to El Paso. I ordered something green, thinking
it would be mild; Steve ordered something red, thinking it to be on the warm side. Somebody mixed up the heat level--mine was hot but Steve's
was mild. They were both good tho. (G)

I got a pretty good culinary education when I moved to Californica.
Found the El Mexico cafe where I was one of the few Gringos. And The
House of Yee (Cantonese Chinese) where, apparently no one in the kitchen
spoke American) I started at the top of the menu and worked my way down.
Noting 'repeaters" as I went. The J.B.'s Little Bali where I was introduced
to the 50+ course Rijsttafel - more a Dutch thing. Each "course" was 2 tb
or less of a different flavour/dish. And rice. Lots and lots of rice.

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

Title: Rijsttafel
Categories: Poultry, Vegetables, Herbs, Rice
Yield: 7 Servings

3 lb (2) roasting chickens;
- skinned, cubed, (reserve
- livers & hearts)
3 tb Oil
2 tb Madras curry powder
4 lg Onions; sliced
1 tb Fresh ginger; chopped
2 cl Garlic; chopped
2 Bell peppers; chopped
1 lg Red bell pepper; chopped
1/2 ts Turmeric
1 pt Chicken stock
1 lg Cucumber; sliced 1" rounds
1 tb Lemon juice
1 tb Flour
1/4 c Milk
2 tb Currants
Salt & pepper
Fried rice; to serve

Heat the oil in a large pan and stir in the curry powder,
add the chicken and brown it.

Add the onions, garlic, peppers, ginger and turmeric.Fry
for 2 minutes.

Add the chicken livers and hearts to the pan with the
currants, cover with the stock. Cook till the meat is
tender.

Add the cucumber and lemon juice, cook till the cucumber
is tender.

In a small pan mix the flour and milk together, to make a
paste. Strain the cooking liquid from the chicken onto the
flour/milk mix and cook till thickened. If the mix is too
thick, add a little milk.

Add this to the chicken.

Stir to combine the chicken and vegetables with the
thickened stock and cook on low heat for 5 minutes.

Season with the salt and pepper to taste.

Serves 6 - 8

"This recipe is a simplified version of the famous
RIJSTTAFEL given to me by a friend from Holland where it
is a very popular dish. Quite a lot of meat here so serve
with fried rice, good party dish."

By Brian Holley

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

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Hi Dave,

I'm not a fan of vinegar based slad dressing. Much prefer my salads
and/or cole slaw with a creamy sauce as a dressing.

I prefer 1,000 Islands but Steve's mom has always done a home made Italian-ish--just oil, vinegar and seasonings. I've done it myself
quite a bit because it is Steve's favorite. Just pour everything on the salad (guess-timate amounts) and mix.

Thousand is OK on a Big Mac. Or w/shaved Gorgonzola cheese. But I like
a nice creamy ranch, buttermilk, blue cheese, or even Russian
(California) dressing. Especially w/bacn bits.

I'll go for Russian but do not care for the strong bleu cheese type
dressing. I'll eat ranch if nothing else is available or alternatives
are worse, same with french. Bacon inproves almost everything but it
won't help bleu cheese, IMO.

of Tammy Duckworth when we were in HI; she had some connection to the state and used the first name Lada. Don't remember details tho.

Which isn't too surprising considering that not many senators are
ladies and few of those of child-baring years.

Time was, the government had no ladies in it. Glad that has changed but I'm not a fan of a number of women now serving.

Nancy who?

Also AO-() and others of her squid.

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

I had something very much like this in my first experience with chile verde. I was in Inglewood, Californa at a Mexican sit-down restaurant.
My mind told me that rojo meant red and indicated "hot". While verde
was green and should be mild. Hoooo Boy! was I wrong!!!! Lit me up.

Steve and I went to a little place in Las Cruces,NM, once on our way
back to AZ from a trip to El Paso. I ordered something green, thinking
it would be mild; Steve ordered something red, thinking it to be on the warm side. Somebody mixed up the heat level--mine was hot but Steve's
was mild. They were both good tho. (G)

I got a pretty good culinary education when I moved to Californica.
Found the El Mexico cafe where I was one of the few Gringos. And The

One of our favorite places in Savannah was a small Mexican place where
most of its patronage were non English speakers of the blue collar
working group. Haven't found any place like that in WF but there is
(don't know if the other has re-opened) at least one good Mexican place.

House of Yee (Cantonese Chinese) where, apparently no one in the
kitchen spoke American) I started at the top of the menu and worked my
way down. Noting 'repeaters" as I went. The J.B.'s Little Bali where I

We've been doing Chinese more as a Friday night take out since we've
been here. A little (maybe 6 tables) place opened up about the same time
as we moved to WF; we've patronised them, trying others but coming back
to this place. Usually do Korean as a sit down, tried a seafood
"casserole" last time at one place but we agreed that it wasn't going to
be a repeat.

was introduced to the 50+ course Rijsttafel - more a Dutch thing. Each "course" was 2 tb or less of a different flavour/dish. And rice. Lots
and lots of rice.

Interesting, did you count the # of courses you had?


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


... Wisdom consists in knowing what to do with what you know.

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

Ruth Haffly wrote to Dave Drum <=-

I'm not a fan of vinegar based slad dressing. Much prefer my salads
and/or cole slaw with a creamy sauce as a dressing.

I prefer 1,000 Islands but Steve's mom has always done a home made Italian-ish--just oil, vinegar and seasonings. I've done it myself
quite a bit because it is Steve's favorite. Just pour everything on the salad (guess-timate amounts) and mix.

Thousand is OK on a Big Mac. Or w/shaved Gorgonzola cheese. But I like
a nice creamy ranch, buttermilk, blue cheese, or even Russian
(California) dressing. Especially w/bacn bits.

I'll go for Russian but do not care for the strong bleu cheese type dressing. I'll eat ranch if nothing else is available or alternatives
are worse, same with french. Bacon inproves almost everything but it
won't help bleu cheese, IMO.

I, on the other hoof, really like the blue veined cheeses and their acrid bite. I'll do ranch if there is plenty of fresh ground pepper to "wake
it up". Otherwise it's pretty bland.

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

I had something very much like this in my first experience with chile verde. I was in Inglewood, Californa at a Mexican sit-down restaurant.
My mind told me that rojo meant red and indicated "hot". While verde
was green and should be mild. Hoooo Boy! was I wrong!!!! Lit me up.

Steve and I went to a little place in Las Cruces, NM, once on our way
back to AZ from a trip to El Paso. I ordered something green, thinking
it would be mild; Steve ordered something red, thinking it to be on the warm side. Somebody mixed up the heat level--mine was hot but Steve's
was mild. They were both good tho. (G)

I used to stop in Lost Crutches when I was trucking. Get off of I-40 at Amarillo and set off diagonally on US 50 past White Sands to pick up I-10
at Las Cruces. The Petro truck-em-up stop always had good grub.

I got a pretty good culinary education when I moved to Californica.
Found the El Mexico cafe where I was one of the few Gringos. And The

One of our favorite places in Savannah was a small Mexican place where most of its patronage were non English speakers of the blue collar
working group. Haven't found any place like that in WF but there is
(don't know if the other has re-opened) at least one good Mexican
place.

House of Yee (Cantonese Chinese) where, apparently no one in the
kitchen spoke American) I started at the top of the menu and worked my
way down. Noting 'repeaters" as I went. The J.B.'s Little Bali where I

We've been doing Chinese more as a Friday night take out since we've
been here. A little (maybe 6 tables) place opened up about the same
time as we moved to WF; we've patronised them, trying others but coming back to this place. Usually do Korean as a sit down, tried a seafood "casserole" last time at one place but we agreed that it wasn't going
to be a repeat.

I like a few Korean dishes. But on the most part I prefer one of the Chinese regional cuisines. Or the Thai non-incendiary stuff. Some heat is alright.
But lets not get stupid about it. Bv)=

was introduced to the 50+ course Rijsttafel - more a Dutch thing. Each "course" was 2 tb or less of a different flavour/dish. And rice. Lots
and lots of rice.

Interesting, did you count the # of courses you had?

Lost track after 20 or so. Bv)= It was culinary overload.

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

Title: Pad Thai
Categories: Oriental, Pasta, Vegetables, Nuts
Yield: 2 Servings

8 oz Rice vermicelli *
6 cl Garlic; fine chopped
2 tb Chopped shallot
1/4 c Dried shrimp; rolled, or
- roughly pounded w/mortar
- & pestle to break them up
1/4 c Fish sauce
1/4 c Palm sugar
3 tb Tamarind juice
3 tb Chopped, pickled radish;
- (mooli)
1 md Egg; beaten
1/4 c Chopped chives
1/2 c Roasted peanuts; very
- coarsely broken up.
1 c Bean sprouts

MMMMM--------------------------PROTEIN-------------------------------
1/2 c Fried tofu marinated in
- dark sweet soy
+=OR=+
1/2 c Pork; coarse chopped
+=OR=+
1/2 c Chicken; coarse chopped

* Either the sen mee or the sen lek style of Thai noodles
or indeed any rice noodles will do). These should be
soaked for a short while (perhaps 30 minutes to an hour,
depending on the brand of noodles) until soft.

Heat a little cooking oil in a wok and add the garlic and
shallots, and briefly stir fry until they just shows signs
of changing colour. Add the remaining ingredients except
the egg and the bean sprouts, and stir fry until the
protein ingredient is nearly cooked.

Continuing to stir with one hand, slowly "drizzle" in the
beaten egg to form a fine ribbon of cooked egg (if you
don't feel confident with this make an egg crepe
separately, and then roll it up and slice it into 1/4"
wide pieces, which you add to the mix at this point).

Finally, add the bean sprouts and cook for no more than
another 30 seconds. Remove from the pan to a serving
platter. Garnish

Mix a tablespoon of lime juice with a tablespoon of
tamarind juice and a tablespoon of fish sauce, and use
this to marinade half a cup of uncooked bean sprouts, half
a cup of chopped chives, and half a cup of very coarsely
ground roasted peanuts. Sprinkle this mixture on the
cooked pad thai.

Cut several limes into segments and also slice up some
cucumber into rounds then halve the rounds. Put the lime
segments and cuke segments around the serving platter.

You can also sprinkle a quarter of a sliced up banana
flower and some Indian Pennywort leaves over the top as
edible decoration.

Pad Thai is served as above, but Thais add copious amounts
of the four basic condiments (chilies in fish sauce, ground
dried red chile, sugar and crushed peanuts) at the table,
to suit their individual predelictions.

Special thanks to - Muoi Khuntilanont.

From: http://www.http://www.chetbacon.com/thai-html/

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Ruth Haffly wrote to Dave Drum <=-

I'll go for Russian but do not care for the strong bleu cheese type dressing. I'll eat ranch if nothing else is available or alternatives
are worse, same with french. Bacon inproves almost everything but it
won't help bleu cheese, IMO.

I, on the other hoof, really like the blue veined cheeses and their
acrid bite. I'll do ranch if there is plenty of fresh ground pepper to "wake it up". Otherwise it's pretty bland.

So many to choose from. One place in western NY had a peppercorn ranch
as their house specialty. It was ok for one salad but I'd want more variety if I were eating there regularly. We were there for my in laws 50th wedding anniversary celebration 25 years ago this time frame.

I like peppercorn ranch once in a while. But, like you, not a steady
diet, Part of picking a dressing is knowing what's in the salad and
what's available to puton the salad. One place might have a bright red
"French" dressing and another a dull orange "French" dressing. One of
my parent's favourite dine-out places had a "Roquefort" dressing that
actually was a Thousand Island dressing base with shaved/shredded blue
veined Gorgonzola in liberal quantities on top. Gorgonzola is one of the
very few blue-vein cheese which can be shredded rather than crumbled.

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

I used to stop in Lost Crutches when I was trucking. Get off of I-40
at Amarillo and set off diagonally on US 50 past White Sands to pick
up I-10 at Las Cruces. The Petro truck-em-up stop always had good
grub.

For a while we were commuting back and forth between Fort Huachuca
(where we lived) and Fort Bliss (hospital). I had wrist surgeries (with follow ups) in 1993 and 94; Steve had jaw surgery in 2000, with follow ups. For some of them we rode the bus that FH provided, other times we drove. Got to know that section of I-10 quite well, and have been back
on it since moving, most recently last fall. Army bus always stopped at the McD's in Lordsburg, NM for breakfast, once or twice supper. It was
an up and back in one day trip, leaving FH at 03:30, returning after
the last appointments were finished but usually getting back between
1800 and 2000. When we drove, we'd stay overnight in TX, then return.

Never did a Mickey D's on the road. And darned seldom at home. Other than
their fries the rest of the menu can be bettered at any number of different fats food places. Even Burger Whop is better than MdC's. (talk about damning w/faint praise Bv)=).

House of Yee (Cantonese Chinese) where, apparently no one in the
kitchen spoke American) I started at the top of the menu and worked my
way down. Noting 'repeaters" as I went. The J.B.'s Little Bali where I

We've been doing Chinese more as a Friday night take out since we've
been here. A little (maybe 6 tables) place opened up about the same
time as we moved to WF; we've patronised them, trying others but coming back to this place. Usually do Korean as a sit down, tried a seafood "casserole" last time at one place but we agreed that it wasn't going
to be a repeat.

I like a few Korean dishes. But on the most part I prefer one of the Chinese regional cuisines. Or the Thai non-incendiary stuff. Some heat
is alright. But lets not get stupid about it. Bv)=

I'll go for either Korean or Chinese. Got introduced to the former thru
a neighbor and the Army, picked up on Chinese just by trying it now and then over the years. I don't do the super hot Thai, also has to have no coconut or (if we're splitting a dish) cilantro. Limits the choices but we've had some good dishes over the years.

I know you're not a fan of soap wedd. I don't care for dishes overloaded
with it. But some things need a bit to taste "right". What's with the no coconut? Allergies or just dislike?

I learned a lot about "real" Korean when I attended the picnic at Hap
Newsome's on Tacoma, WA. There was a nice Korean restaurant (w/majority
Asian clientele) across the parking lot from the Extended Stay America
Notel. I tried a number of Korean dishes - but stayed away from the ones
that required you to cook your own meat an the tabletop brazier. If I'm
going to cook my own grub it's going to be at home and without paying restaurant prices. Bv)=

My favourite Korean-owned/run restaurant was the Golden Dragon a Chinese restaurant that a Korean couple ran. Other than a could of Korean dishes
there was no indication of their ethnicity. It was sad when the husband
took sick and never recovered. The next owners ran it into the ground in
short order.

was introduced to the 50+ course Rijsttafel - more a Dutch thing. Each "course" was 2 tb or less of a different flavour/dish. And rice. Lots
and lots of rice.

Interesting, did you count the # of courses you had?

Lost track after 20 or so. Bv)= It was culinary overload.

I would imagine so. (G)

This is one of the Korean didhes I liked at Golden Dragon. And didn't
order in Washington as they expected the diner to cook his own meat at
table. TheDragon brought it out plated and ready to pig out.

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

Title: Authentic Korean Bulgogi
Categories: Oriental, Beef, Marinades, Fruits
Yield: 4 Servings

1 1/2 lb Top sirloin; thin sliced
2 tb White cooking wine *
1 c Pear juice *
1 ts Ground black pepper
1/4 c Soy sauce
1 tb White sugar
2 tb Asian (toasted) sesame oil
1 tb Minced garlic
2 tb Chopped green onion
1 tb Sesame seeds
1/2 lb Fresh mushrooms; halved(opt)
1/2 md Onion; chopped (opt)

Place the beef in a bowl, and pour in the cooking wine,
pear juice, and black pepper. Stir to combine, and allow
to marinate for 30 minutes. Stir in the soy sauce, sugar,
sesame oil, garlic, green onion, and sesame seeds, and
marinate in refrigerator at least 2 hours or overnight.

Preheat an outdoor grill for medium-high heat.

Remove the beef from the marinade, and discard the
marinade. Place a sheet of aluminum foil on the heated
grill, and lay the beef slices separately on the foil.
Place the mushrooms and onion on another part of the foil.
Cook the beef slices until they are evenly brown, 3 to 5
minutes per side. Serve with cooked mushrooms and onion.

Submitted By: Minyoung "This is the Korean Bul-Go-Gi
recipe I've learned from my mother who lives in Korea.
I've made this dish many times and got raves every time.
Yummy!"

* Cook's Notes:

You can substitute 2 shredded fresh pears for the pear
juice and/or white grape juice for the wine.

For better taste, soak beef in cold water for a couple of
hours. Change water occasionally.

OPTIONAL: Serve with a handful of Korean sweet-potato
noodles. If pan-frying the beef, you can add 1/2 cup of
beef broth to make a sauce to go over rice.

Makes 4 servings

From: http://www.allrecipes.com

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Ruth Haffly wrote to Dave Drum <=-

So many to choose from. One place in western NY had a peppercorn ranch
as their house specialty. It was ok for one salad but I'd want more variety if I were eating there regularly. We were there for my in laws 50th wedding anniversary celebration 25 years ago this time frame.

I like peppercorn ranch once in a while. But, like you, not a steady
diet, Part of picking a dressing is knowing what's in the salad and what's available to put on the salad. One place might have a bright red "French" dressing and another a dull orange "French" dressing. One of

Unless it's an occaision where everything is pre set. When Steve was in the Army, we attended a number of formal and informal events, dinner included. Tables were usually set with a bowl of ranch dressing and
some other (Italian-ish?); when it was time for the meal, salads were brought out. They were generally a tossed salad--heavy on the iceburg lettuce, 2 or 3 cherry tomatoes, a few pieces each of cucumber and julienned carrot. Nothing fancy; the entree was the feature of the meal unless it was June 11--the Army birthday. For that, a big cake was on display, then first cut was with a sword.

Those pre-set salads sound like the Dole pre-bagged salads down the market.
Add your on tomatoes - which I do, as well as some sunflower kernels, or,
if I have them (seldom) pine nuts, and maybe some cheese. I have been
known to take a tarted-up bagged salad, put it in a BIG bowl and make that
my supper.

my parent's favourite dine-out places had a "Roquefort" dressing
that actually was a Thousand Island dressing base with shaved/
shredded blue veined Gorgonzola in liberal quantities on top.
Gorgonzola is one of the very few blue-vein cheeses which can
be shredded rather than crumbled.

My parents usually went for bleu cheese, and most often it was a low quality one. For years, Dad wasn't much of a salad eater but back in
1974 a medical issue hospitalised my youngest sister for several months about 75 miles away from home. Mom and Dad went to see her about every other day, usually having supper out. Dad ate enough salads (free, with the meal) to begin to enjoy them. After that, they appeared on our
dinner table on an irregular basis.

One of the things I like about the local truck-stop's restaurant is that
any non-breakfast meal you order comes with a chice of one of the soups
of the day (they always have two except Sunday - when it's Creamy Chicken
Rice soup only) or you can take a "side salad" with lettuce, shredded
carrot, some sliced or diced tomato and a couple nice slices of cucumber.
Even a burger & fries comes w/that choice.

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

Never did a Mickey D's on the road. And darned seldom at home. Other
than their fries the rest of the menu can be bettered at any number of different fats food places. Even Burger Whop is better than MdC's.
(talk about damning w/faint praise Bv)=).

I had no choice on the trips arrainged by the FH hospital. The shuttle
was easier for us so Steve wouldn't have to take off from work. I think once or twice we both had appointments up at Beaumont (Fort Bliss hospital) so we both rode the shuttle.

I like a few Korean dishes. But on the most part I prefer one of the Chinese regional cuisines. Or the Thai non-incendiary stuff. Some heat
is alright. But lets not get stupid about it. Bv)=

I'll go for either Korean or Chinese. Got introduced to the former thru
a neighbor and the Army, picked up on Chinese just by trying it now and then over the years. I don't do the super hot Thai, also has to have no coconut or (if we're splitting a dish) cilantro. Limits the choices but we've had some good dishes over the years.

Most of the Thai places here (we have several) offer mild, medium, or hot
heat levels. If it's a new-to-me venue I start with the medium heat then
adjust up or down on future visits.

I know you're not a fan of soap weed. I don't care for dishes
overloaded with it. But some things need a bit to taste "right".
What's with the no coconut? Allergies or just dislike?

Same as peanut butter, just a dislike. Also dislike coffee, would
rather have a cuppa tea any day.

Good thing I like peanut butter - some evenings my suppet is a couple of
pairs of Ritz crackers with a nice dollop of crunchy peanut butter.

Have you tried Nutella? It's sort-of a UK nut butter made with hazelnuts.
And often has chocolate in it ... at least what I've seen around here.

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

Title: S'mores Crescent Rolls
Categories: Five, Breds, Nuts, Snacks, Chocolate
Yield: 8 servings

8 oz Tube refrigerated crescent
- rolls
1/4 c Nutella; divided
2 Whole graham crackers;
- broken up
2 tb Milk chocolate chips
2/3 c Miniature marshmallows

Set oven @ 375oF/190oC.

Unroll crescent dough; separate into 8 triangles.
Place 1 teaspoon Nutella at the wide end of each
triangle; sprinkle with graham crackers, chocolate chips
and marshmallows. Roll up and place on ungreased baking
sheets, point side down; curve to form crescents. Bake
until golden brown, 9-11 minutes.

In a microwave, warm remaining Nutella to reach a
drizzling consistency; spoon over rolls. Serve warm.

Cathy Trochelman, Brookfield, Wisconsin

Makes: 8 S'mores

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

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... Life is like a sewer; you get out of it what you put into it.
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