Ruth Haffly wrote to Dave Drum <=-

After my friend John passed Les and I were helping his daughter clean
out hia kitchen. St. Martin de Porres food pantry took all of the
sealed jars and containers. Les and I divided the open chilli stuff
and the rest went to one of the neighbours for her kitchen.

Sounds like good choices all the way around.

Whatever works and makes sense.

Different churches have different set-ups. From doing chilli supper
fund raisers I know that St. Paul's (Anglican), St. Peter's (Roman), Westminster Presbyterian, Central Baptist, Trinity Lutheran and Temple B'rith Sholom all have kitchens that would do a restaurant proud.

We have basically a home kitchen set up. One fridge (we donated a
bigger one than what was there originally), a small microwave, 2
stoves, both donated--one newish (around 2010 model), one older (shows
the coils) and a standard double sink. New folks, when they took over, cleaned out a lot of odds and ends (but still usable) stuff, did keep
the set of pots we'd donated about 10 years ago.

All of those I named have large halls w/lots of seating and tables. I
remember one year at St. Katherine Drexel (nee St.Peter's) the first
rush used two 5 gallon pots of chilli. Fortunately Les and I had gone
in the day before and made up 5 of the big containers and putthem in
the walk-in cooler.

All of those I named have equipment that came from a restaurant
supplier and large commercial ice boxes/freezersas well as walk-in coolers. The

We've been members off churchs with kitchens like that. Our Legion Post has a commercial kitchen also.

We have two Legion posts - a hangover from the bad old days of segregation. Post 32 has calls their kitchen "The Mess Hall" and is open to the public.
Post 809 doesn't open their kitchen to the public except on special days.

temple also has two complete sets of cooking vessels - one of which
never see any dairy or dairy products.

As well as a set that doesn't see any meat or meat products. (G)

Well, yeah. It doesn't have to make sense - it's Kosher. Bv)=

Title: Potluck Taco Casserole
Categories: Beef, Herbs, Dairy, Vegetables, Cheese
Yield: 8 servings

Looks good. I try to get an idea of allergies, etc if I'm cooking for a group so would have to check for dairy issues with this one. We had a family in church at one time who had a child extremely allergic to milk and milk products so I had to be careful when cooking, knowing he would
be eating whatever was being served. Made his day when he was 3 and had never eaten ice cream--we made a mango sorbet that he devoured. The
look of sheer delight on his face--an ice cream that he could eat--was priceless!

I have a grand nephew who had that problem. Couldn't do any milk
except his mother's. I told my niece to check with the pediatritian
for a usable form of Lact Aid - which proved to be a workable deal.

We used to go thru a lot of that. Steve has to watch his dairy intake
but can have some now, without Lact Aid. When he was younger, he needed
it with any dairy product. Our younger daughter had a milder
intolerance until a rough bout of mono as an early teen messed up her system. Don't know how she's doing now. We still keep Lact Aid or a generic on hand, grabbing it whenever we have baked (or otherwise)
beans.

My house mate is mildly lactose intolerant - and he didn't know
about Lact Aid until after he came to live here. I went down the
Walgreens and bought him a supply and also turned him on to live

DD culture DD> yoghurt.

We (and it's mostly me) go thru a lot of yogurt. It's one of my
breakfast staples.

I keep it around for snacking - especially the Dannon chocolate-raspberry
and the OIkos "Fruit onthe bottom" stuff.

I often thank my lucky stars that I don't have and food allergies
except the banana thinf - which I'm not a fan of anyway. I can do
all the dairy and nuts.

I don't have any food allergies, just some strong dislikes.

I know all about that. Mine is mostly bologna .... and hominy/grits.
Just that the grits or hominy don't make me hurl.I just don'tm want
to put them in my face.

You don't have to mess with them because of Steve's corn problem.

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

Title: Heirloom Tomato Pie
Categories: Pies, Pastry, Vegetables, Pork, Herbs
Yield: 8 servings

1 1/4 lb Heirloom tomatoes; in 1/4"
- slices
3/4 ts Salt; divided
1 1/2 c Shredded extra-sharp Cheddar
- cheese
3/4 c A-P flour
1/4 c Cold butter; in cubes
2 tb Half & Half cream
5 sl Bacon; cooked, crumbled

MMMMM--------------------------FILLING-------------------------------
8 oz Cream cheese; softened
1/2 c Loosely packed basil leaves;
- thin sliced
2 tb Minced fresh marjoram
1 1/2 ts Minced fresh thyme
1/2 ts Garlic powder
1/8 ts Coarsely ground pepper

Set oven @ 350ºF/175ºC.

Place tomato slices in a single layer on paper towels;
sprinkle with 1/2 teaspoon salt. Let stand 45 minutes.
Pat dry.

Meanwhile, place cheese, flour and remaining salt in a
food processor; pulse until blended. Add butter; pulse
until butter is the size of peas. While pulsing, add
just enough half-and-half to form moist crumbs. Press
dough onto bottom and up side of an ungreased 9-in.
fluted tart pan with removable bottom. Gently press
bacon into dough. Bake 20-22 minutes or until light
brown. Cool on a wire rack.

In a large bowl, beat cream cheese, herbs and garlic
powder until blended. Spread over crust. Top with tomato
slices; sprinkle with pepper. Bake 35-40 minutes longer
or until edge is golden brown and tomatoes are softened.
Cool on a wire rack. Refrigerate leftovers.

Angela Benedict, Dunbar, West Virginia

Makes: 8 servingd

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

Uncle Dirty Dave's Archives

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

Hi Dave,

After my friend John passed Les and I were helping his daughter clean
out hia kitchen. St. Martin de Porres food pantry took all of the
sealed jars and containers. Les and I divided the open chilli stuff
and the rest went to one of the neighbours for her kitchen.

Sounds like good choices all the way around.

Whatever works and makes sense.

That's the usual M.O. (G)

Different churches have different set-ups. From doing chilli supper
fund raisers I know that St. Paul's (Anglican), St. Peter's (Roman), Westminster Presbyterian, Central Baptist, Trinity Lutheran and Temple B'rith Sholom all have kitchens that would do a restaurant proud.

We have basically a home kitchen set up. One fridge (we donated a

All of those I named have large halls w/lots of seating and tables. I remember one year at St. Katherine Drexel (nee St.Peter's) the first
rush used two 5 gallon pots of chilli. Fortunately Les and I had gone
in the day before and made up 5 of the big containers and putthem in
the walk-in cooler.

Our church is small, as are most of them around here. A couple of them
are large; we have the Purple Heart Banquet in one of them. I've not
seen their kitchen but it's probably on par with any good sized
restaurant.

All of those I named have equipment that came from a restaurant
supplier and large commercial ice boxes/freezersas well as walk-in coolers. The

We've been members off churchs with kitchens like that. Our Legion Post has a commercial kitchen also.

We have two Legion posts - a hangover from the bad old days of segregation. Post 32 has calls their kitchen "The Mess Hall" and is
open to the public. Post 809 doesn't open their kitchen to the public except on special days.

Our post rents out its kitchen since it is commercial certified. I know
there's a baker that comes once a week, another day a lady that makes
pimento cheese comes in and makes huge batches of it. We are a dry post.

temple also has two complete sets of cooking vessels - one of which
never see any dairy or dairy products.

As well as a set that doesn't see any meat or meat products. (G)

Well, yeah. It doesn't have to make sense - it's Kosher. Bv)=

I know, just giving you a bit of a hard time.

Title: Potluck Taco Casserole
Categories: Beef, Herbs, Dairy, Vegetables, Cheese
Yield: 8 servings

Looks good. I try to get an idea of allergies, etc if I'm cooking for a group so would have to check for dairy issues with this one. We had a family in church at one time who had a child extremely allergic to milk and milk products so I had to be careful when cooking, knowing he would
be eating whatever was being served. Made his day when he was 3 and had never eaten ice cream--we made a mango sorbet that he devoured. The
look of sheer delight on his face--an ice cream that he could eat--was priceless!

I have a grand nephew who had that problem. Couldn't do any milk
except his mother's. I told my niece to check with the pediatritian
for a usable form of Lact Aid - which proved to be a workable deal.

We used to go thru a lot of that. Steve has to watch his dairy intake

My house mate is mildly lactose intolerant - and he didn't know
about Lact Aid until after he came to live here. I went down the

We (and it's mostly me) go thru a lot of yogurt. It's one of my
breakfast staples.

I keep it around for snacking - especially the Dannon
chocolate-raspberry and the OIkos "Fruit onthe bottom" stuff.

I usually get the Wegman's house brand in strawberry, mixed berry,
blueberry, peach and raspberry. If we're travelling, I'll get Dannon or whatever else is close to the Wegman's.

I often thank my lucky stars that I don't have and food allergies
except the banana thinf - which I'm not a fan of anyway. I can do
all the dairy and nuts.

I don't have any food allergies, just some strong dislikes.

I know all about that. Mine is mostly bologna .... and hominy/grits.
Just that the grits or hominy don't make me hurl.I just don'tm want
to put them in my face.

You don't have to mess with them because of Steve's corn problem.

I'll get them sometimes when we're travelling and having breakfast out.
I like to mix them with scrambled eggs and/or cheese.

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


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

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

Ruth Haffly wrote to Dave Drum <=-

After my friend John passed Les and I were helping his daughter clean
out hia kitchen. St. Martin de Porres food pantry took all of the
sealed jars and containers. Les and I divided the open chilli stuff
and the rest went to one of the neighbours for her kitchen.

Sounds like good choices all the way around.

Whatever works and makes sense.

That's the usual M.O. (G)

8<----- NIP ----->8

Our church is small, as are most of them around here. A couple of them
are large; we have the Purple Heart Banquet in one of them. I've not
seen their kitchen but it's probably on par with any good sized restaurant.

So long as it suits the needs of the congregation. This ain't a "one
size fits all" world.

All of those I named have equipment that came from a restaurant
supplier and large commercial ice boxes/freezers as well as walk-in coolers. The

We've been members off churchs with kitchens like that. Our Legion Post has a commercial kitchen also.

We have two Legion posts - a hangover from the bad old days of segregation. Post 32 has calls their kitchen "The Mess Hall" and is
open to the public. Post 809 doesn't open their kitchen to the public except on special days.

Our post rents out its kitchen since it is commercial certified. I know there's a baker that comes once a week, another day a lady that makes pimento cheese comes in and makes huge batches of it. We are a dry
post.

Post 32 uses the profits from the bar and the food service for their "projects" a part goes to fund the ceremonial burial detail for Camp
Butler National Ce3metary. Another partis usede to sponsor Honor Flights.
And some goes into scholarships, etc.

temple also has two complete sets of cooking vessels - one of which
never see any dairy or dairy products.

As well as a set that doesn't see any meat or meat products. (G)

Well, yeah. It doesn't have to make sense - it's Kosher. Bv)=

I know, just giving you a bit of a hard time.

8<----- AGAIN ----->8

We (and it's mostly me) go thru a lot of yogurt. It's one of my
breakfast staples.

I keep it around for snacking - especially the Dannon
chocolate-raspberry and the OIkos "Fruit on the bottom" stuff.

I usually get the Wegman's house brand in strawberry, mixed berry, blueberry, peach and raspberry. If we're travelling, I'll get Dannon or whatever else is close to the Wegman's.

Have you ever walked back the USDA establishment number on Wgiies stuff?
I did that for Hy-Vee's house branded product and found that it's the
same number as is on Dannon/Oikos.

I often thank my lucky stars that I don't have and food allergies
except the banana thing - which I'm not a fan of anyway. I can do
all the dairy and nuts.

I don't have any food allergies, just some strong dislikes.

I know all about that. Mine is mostly bologna .... and hominy/grits.
Just that the grits or hominy don't make me hurl.I just don'tm want
to put them in my face.

You don't have to mess with them because of Steve's corn problem.

I'll get them sometimes when we're travelling and having breakfast out.
I like to mix them with scrambled eggs and/or cheese.

I think I had to choke down too much corm meal mush when I was a child.
So I came by my dislike honestly.

Two of my favourite snacks in one .......

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

Title: Homemade Yogurt-Covered Pretzels
Categories: Five, Dairy, Snacks
Yield: 1 pound

1 lb Bag miniature pretzels
2 c Yogurt in your preferred
- flavor and variety
5 c Confectioners' sugar
1 c Melting chocolate; opt
2 tb Seedless preserves of your
- choice; opt

Begin by setting your oven @ 250oF/121oC.

Next, combine the confectioners sugar and yogurt in a
large mixing bowl and blend together with a handheld
mixer. If you choose to add any seedless preserves,
spoon them in and mix with the sugar and yogurt until
the mixture takes on the color of the preserves.

Alternatively, if you want to add chocolate to your
pretzel coating, put the melting chocolates in a
microwave-safe bowl and heat for 30 seconds or until
melted, then add to the yogurt mixture and mix until
well-blended.

Using tweezers, tongs or chopsticks, dip your pretzels
into your yogurt mixture one at a time, coating them
completely and laying them out on wire cooling racks
placed on top of baking sheets.

When all your pretzels are coated and laid out, turn the
oven off and place the baking sheets and wire racks
inside, leaving the door ajar to prevent the pretzels
from becoming soggy.

Let the coated pretzels harden for 3-4 hours, then
remove them from the oven. Enjoy! Make sure to store
your leftovers in an airtight container.

RECIPE FROM: https://sincerelynuts.com

Uncle Dirty Dave's Archives

MMMMM

... The worst thing to give a cat isn't dogfood, it's power of attorney.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Our church is small, as are most of them around here. A couple of them
are large; we have the Purple Heart Banquet in one of them. I've not
seen their kitchen but it's probably on par with any good sized restaurant.

So long as it suits the needs of the congregation. This ain't a "one
size fits all" world.

True, and this one caters very much to the college/seminary/young
married folks. We're going to try to find one (near home) that doesn't
ignore the older generations.

We have two Legion posts - a hangover from the bad old days of segregation. Post 32 has calls their kitchen "The Mess Hall" and is
open to the public. Post 809 doesn't open their kitchen to the public except on special days.

Our post rents out its kitchen since it is commercial certified. I know there's a baker that comes once a week, another day a lady that makes pimento cheese comes in and makes huge batches of it. We are a dry
post.

Post 32 uses the profits from the bar and the food service for their "projects" a part goes to fund the ceremonial burial detail for Camp Butler National Ce3metary. Another partis usede to sponsor Honor
Flights. And some goes into scholarships, etc.

We have several on going fund raisers, biggest one is a monthly pancake breakfast. Profits are used in various ways that benefit both veterans
and the community. Menu is choice of blueberry or plain pancakes,
breakfast sausage, orange juice and coffee. If he goes, Steve usually
brings a small bottle of maple syrup for his pancakes. (G)

8<----- AGAIN ----->8

We (and it's mostly me) go thru a lot of yogurt. It's one of my
breakfast staples.

I keep it around for snacking - especially the Dannon
chocolate-raspberry and the OIkos "Fruit on the bottom" stuff.

I usually get the Wegman's house brand in strawberry, mixed berry, blueberry, peach and raspberry. If we're travelling, I'll get Dannon or whatever else is close to the Wegman's.

Have you ever walked back the USDA establishment number on Wgiies
stuff? I did that for Hy-Vee's house branded product and found that
it's the same number as is on Dannon/Oikos.

I've not, but I've had enoough Oikos to know that they're 2 different
yogurts.

I know all about that. Mine is mostly bologna .... and hominy/grits.
Just that the grits or hominy don't make me hurl.I just don'tm want
to put them in my face.

You don't have to mess with them because of Steve's corn problem.

I'll get them sometimes when we're travelling and having breakfast out.
I like to mix them with scrambled eggs and/or cheese.

I think I had to choke down too much corm meal mush when I was a
child. So I came by my dislike honestly.

Sounds like me and peanut butter. We were raised on a lot of oatmeal and
cream of wheat breakfasts, only allowed about 1/2 tsp brown sugar and a
splash of milk. When I got on my own, I started adding cinnamon and
raisins, plus more brown sugar, to my oatmeal--made it SO (!!!) much
better! My parents also insisted that we have a piece of bread after
having the cereal. It wasn't a lot of cereal so the bread was supposed
to finish filling you up. The cereal filled me enough and I didn't
really want white bread but I had to choke it down. But, I survived
childhood and can now have whatever I want for my breakfast (G); the
other day I saw some left over dressing (stuffing) in the fridge and
grabbed that to go with my yogurt.

Two of my favourite snacks in one .......

Title: Homemade Yogurt-Covered Pretzels
Categories: Five, Dairy, Snacks
Yield: 1 pound

Now that's something I'd reach for in a NY Minute! (G)


---
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)