Hi Dave,

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.

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.

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

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?

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.

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)

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.

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)

CONTINUED IN NEXT MESSAGE <<

---
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,

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.

Sounds good to me. This kitchen has some more room than the rental place
but not a whole lot more. We do have counter space, even tho there's a
toaster oven on one counter, dish washer top has the dish rack above it
and some other appliances on the (back of) the longest counter.

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.

I can almost smell it now. (G)

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.

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)

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.

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)=

CONTINUED IN NEXT MESSAGE <<

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


... It works! Now, if only I could remember what I did.

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

Hi Dave,

I'm making a nice roast to take to my brother's joint on 25 December. 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.

I'm not surprised.

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.

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.

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.

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?


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


... Multitask: make twice the mistakes in 1/2 the time.

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

Hi Dave,

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.

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.

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.

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".


---
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)

Hi Dave,

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.

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.

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.

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.

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)

---
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,

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

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.

my parent's favourite dine-out places had a "Roquefort" dressing

that DD> actually was a Thousand Island dressing base with
shaved/shredded blue DD> veined Gorgonzola in liberal quantities on
top. Gorgonzola is one of DD> the very few blue-vein cheese which can
be shredded rather than DD> 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.

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)=).

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.

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?

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

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.

Sad. A new Korean restaurant opened up in WF a few months ago. We tried
it, may go back but it's not as good as the one that established itself
several years ago. One we've gone to in Raleigh and enjoyed was
reccommened by one of my Korean classmates when we first moved to WF.

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.

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

It's one of my favorites--used to get it a lot at the little hole in the
wall Korean place we frequented when stationed in Hawaii.


---
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)