Sean Dennis wrote to Dave Drum <=-

Dave Drum wrote to Sean DennisAll <=-

Odd. Ther last three or four things you have posted to me have not
made it past Outpost. I didn't see anything that indicated private
or confidential ... so, I brute foreced this one into this packet0

That is odd. I haven't seen any issues here. Drop me a private
message on the BBS if you remember what day and time you uploaded those messages and I will check the system logs.

It's posts from you TO me. Stuff I upload seems to go out OK. This post
has not shown up at any of the other boards I frequent. <SHRUG> But, I'd
bet this reply posted in the packet I'm going to upsend in a few will go
out to the rest of the world and be downloaded with tomorrow morning's
mail run.

I hereby bequeath you my future meatloaf, in perpetuity. I'd much
rather do this with ground chicken ......... if I'm not using it
instead of poek in my chile verde - so I can serve ity to my Kosher friends.

Title: Slow Cooker Chipotle Chicken Sloppy Joes

That looks tasty too.

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

Title: Breakfast Garbage Bread (Food Network)
Categories: Breakfast, Breads, Seandennis
Yield: 1 Servings

I just looked and found that TVFN has several "garbage" breads in their repertoire.
this is the one I had in stock:

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

Title: Bacon Cheeseburger Garbage Bread
Categories: Beef, Pork, Cheese, Breads, Vegetables
Yield: 8 servings

2 lb Ground chuck (80/20)
12 oz American cheese slices (30)
A-P flour; for dusting
1 1/2 lb Store-bought pizza dough;
- room temperature
5 tb Ketchup
2 tb Yellow mustard
1 md Red onion; fine chopped
12 sl Crisp cooked bacon' broken
- in half
32 oz Jar dill pickle chips (35 to
- 40 chips)
Sesame seeds; garnish
1/2 c Mayonnaise
1 ts Dried onion flakes
1 ts sugar
Salt & fresh ground pepper

Recipe courtesy of Food Network Kitchen


Set the oven @ 400ºF/205ºC and line a baking sheet with
parchment paper.

Heat a large skillet over medium heat. Add the beef and
cook, stirring to break it up into small crumbles, until
cooked through, 8 to 10 minutes. Meanwhile, roughly chop
half of the cheese, leaving other half as slices. Set
aside.

Using a slotted spoon, remove the beef from the skillet
and transfer to a large bowl; discard the fat and liquid
in the pan. Let the beef cool completely in the bowl,
then stir in the chopped cheese.

On a lightly floured work surface, roll the dough into a
20" X 14" rectangle. Arrange the beef and cheese mixture
evenly on one half of the dough, starting on the shorter
end and leaving a 1" border on the sides. Drizzle 2 tb
ketchup evenly over the beef mixture and the uncovered
half of the dough; repeat with all the mustard, and then
the red onion. Lay down the remaining cheese slices
evenly over the half of the dough with no beef mixture,
leaving a 1-inch border on the sides. Arrange the bacon
pieces and 24 dill pickle chips just over the beef
mixture.

Working from the short side with the beef mixture,
tightly roll up the dough into a log, jelly-roll style.
Pinch the open ends together to seal, then tuck them
underneath the log. Transfer the log, seam side-down, to
the prepared baking sheet, brush all over with water and
sprinkle with sesame seeds. Bake, rotating the pan
halfway through, until the bread is golden brown, about
40 minutes.

While the bread bakes, whisk together the mayonnaise,
onion flakes, sugar, a pinch of salt and pepper and the
remaining 3 tablespoons ketchup, 2 tablespoons finely
chopped dill pickle chips and 1 teaspoon pickle brine in
a small bowl. Taste, and season the special sauce with
additional salt if needed. Let the bread cool for 10
minutes. Slice into 8 pieces and serve warm with the
special sauce.

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

Uncle Dirty Dave's Archives

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... "What I look forward to is continued immaturity followed by death." D.
arry
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