Ruth Haffly wrote to Dave Drum <=-

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

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

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

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

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

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

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

And keep your clothes cleaner.

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

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

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

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

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

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

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

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

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

When done remove bread to a rack to cool off.

When cool enough to handle, slice and enjoy!

Makes a 1 1/2 pound loaf

By Nancy J. Patrykus

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

Uncle Dirty Dave's Archives

MMMMM



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

Ruth Haffly wrote to Dave Drum <=-

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

*********

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Recipe by: Dirk Bean

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

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

Sean Dennis wrote to Ruth Haffly <=-

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

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

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

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

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

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

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

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

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

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

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

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

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

Serves two nicely

Uncle Dirty Dave's Kitchen

MMMMM

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

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

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

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

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

Makes 2 1/2 cups

Uncle Dirty Dave's Kitchen

MMMMM

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

Dave Drum wrote to Sean Dennis <=-

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

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

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

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

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

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

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

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

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

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

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

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

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

Recipe by: Cusine Rapide-altered

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

MMMMM

-- Sean

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

Dave Drum wrote to Ruth Haffly <=-

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

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

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

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

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

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

Recipe: Joy Gillespie of Neeses, South Carolina

MMMMM

-- Sean

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

Sean Dennis wrote to Dave Drum <=-

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

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

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

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

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

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

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

Equipment: Medium saucepan, Cooking thermometer

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

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

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

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

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

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

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

This recipe yields approximately 8 oz. of corn nuts.

From: http://www.nancyskitchen.com

Uncle Dirty Dave's Archives

MMMMM

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

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

Sean Dennis wrote to Dave Drum <=-

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Makes 2 1/2 cups

Uncle Dirty Dave's Kitchen

MMMMM

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

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

Hi Sean,

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

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

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

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

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

8< snip >8

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

A recipe for something not to eat...

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

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

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


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


... Junk: stuff we throw away. Stuff: junk we keep.

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

Hi Sean,

(Velveeta)

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

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

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

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

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

Small school so not cooking in huge quantity?

Or boil water, without burning it. (G)

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

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

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


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


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

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

Hi Dave,

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

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

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

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

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

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

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

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


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


... Yesterday was the deadline for complaints.

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

Hi Dave,

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

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

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

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

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

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

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

Understandable.

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

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

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

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

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


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

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

Ruth Haffly wrote to Dave Drum <=-

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

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

nand

out nand deposit them on a paper napkin.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

RECIPE FROM: https://glutenfreebaking.com

Uncle Dirty Dave's Archives

MMMMM

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

Ruth Haffly wrote to Dave Drum <=-

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

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

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

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

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

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

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

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

Understandable.

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

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

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

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

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

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

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

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

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

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

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

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

Bring to a simmer over medium-high heat.

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

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

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

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

Uncle Dirty Dave's Archives

MMMMM

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

Hi Dave,

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

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

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

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

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

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

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

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

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


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

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

Hi Dave,

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

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

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

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

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

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

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

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

Understandable.

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

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

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

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

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

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

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

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

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

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

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

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


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


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

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

Ruth Haffly wrote to Dave Drum <=-

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

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

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

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

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

Thanks for the head's up.

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

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

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

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

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

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

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

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

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

Before baking brush with beaten egg yolk. Bake for 40 - 45
mins at 400ºF/205ºC/Gas Mark 6.

From: Sue's Recipe Server <Sue@fisol.demon.co.uk>

Posted by: Mary Riemerman - 16 Dec 1996

Uncle Dirty Dave's Archives

MMMMM


... When you wait for the waiter do you not become the waiter?
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

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

Whatever, it's something I don't have to worry about yet. Still have
most of my teeth--wisdoms were taken out in my early 20s. Another molar was being reabsorbed internally, dentist said in his years of practice, he'd only seen it 2 or 3 times before. But, that tooth had to go. Both

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

Must be something genetic or from your years as a smoker.

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

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

Thanks for the head's up.

Glad to pass on knowledge to aspiring bread bakers.

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

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

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

We baked a pita pizza Friday night--pizza using a pita bread for the
crust. Worked well for the 2 of us--6 slices (2 put aside for my lunch yesterday) and a salad made a filling meal for us.


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


... Our necessities are few but our wants are endless...

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

Ruth Haffly wrote to Sean Dennis <=-

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

I don't have any made in China either. The US flags I have are
American-made also.

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

Still wish I had my M40 (gas mask) for some of the cleaning products I have.

About the bread machine: I don't have one now but I need to get a ride to
look around town to see if I can find one at a thrift store. If not, I can
get one off of Amazon.

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

Title: Amish Friendship Bread
Categories: Breads, Amish
Yield: 6 servings

3 Eggs
2/3 c Oil
2 c Flour
1 c Sugar
1 1/4 ts Baking powder
1 1/2 ts Cinnamon
1/4 ts Salt
1/2 ts Baking soda
1 c Chopped nuts or raisins,
-optional
Starter Batter

To starter batter, add remaining ingredients. Pour into well greased
and sugared loaf pans. Bake at 350 degrees 50 to 55 minutes. Check
after 45 minutes. (Can be put in 3 small loaf pans.)

STARTER BATTER: 1/3 C Flour 1/3 C Sugar 1/3 C Milk

Day 1: Pour starter into plastic container. Cover loosely. Do not
refrigerate.

Day 2, 3, 4: Stir.

Day 5: Add 1 cup EACH: flour, sugar, milk. Stir.

Day 6, 7, 8: Add 1 cup EACH: flour, sugar, milk. Stir. Pour 1 cup
out and divide into 3 parts, 1/3 cup each. Give 1/3 cup starter and
following recipe to each of two friends. This is Day 1 for them. All
batters must be mixed and stored in plastic bowls.

RECIPE CLIPPED By: Jim Bodle 8/92

MMMMM

-- Sean

... I got gas for 99 cents today...but it was from Taco Bell.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Sean Dennis <=-

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

I'll make room for one. I'm saving up to get one from Home Depot hopefully
by summer. I had a really nice Maytag portable dishwasher--$1000 in
2009--but my parents made me leave it outside and it got destroyed.

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

Title: Cottage Cheese Wheat Bread
Categories: Bread machi, Breads, Favorites
Yield: 16 Servings

1 1/2 c Cottage cheese; small curd
1 lg Egg
1 1/2 tb Butter
1 1/2 ts Dill weed
1/2 ts Baking soda
1 ts Salt
1 tb Sugar
3 c Bread flour
1/3 c Whole wheat flour
1 1/2 ts Active dry yeast; preferably
-red star

Makes 1 1/2 pound loaf.

Dump ingredients in bread machine pan in order recommended by
manufacturer. Watch the dough and add more water or flour as needed,
a tablespoon at a time, to reach normal consistency; there can be a
lot of variation in the liquid included in the cottage cheese.

This bread is moist, with a lot of body, and makes a scrumptious loaf
for sandwiches.

Developed by Margaret Nelson, and collected by Donna Rathmell German
in THE BREAD MACHINE COOKBOOK V, A Nitty Gritty Cookbook, Bristol
Publishing Enterprises, Inc., PO Box 1737, San Leandro, CA 94577,
1994, page 139. ISBN 1-55867-093-9

Recipe by: Margaret Nelson, collected in The Bread Machine Cookbook V

Posted to MC-Recipe Digest V1 #942 by KHudson123@aol.com on Dec 2,
1997

MMMMM

-- Sean

... You never know who's right but you always know who's in charge.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Sean Dennis <=-

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

I usually will add bacon grease to the grits which is a real flavor
enhancer.

Check out the UUCP email address on this recipe...

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

Title: Dak's Blueberry Bread - Modified
Categories: Bread machi, Breads
Yield: 1 Servings

3 c Flour; *
Yeast
1 ts Salt
2 tb Sugar
1 tb Butter
16 oz Cherries; drained, **
1/4 c Cherry juice; reserved from
-above
1/4 c Water; Approximate
1/8 ts Ginger

*(I used 1- bread, 2 whole wheat 1/2 tablespoon gluten ) **(I prefer
cherries to blueberries)

It rose almost to the dome ( welbilt breadmaker ) - which is higher
than I normally get for a bread with 2/3 whole wheat. However this
could be due to high suger content of cherries.

I read in a food section of some paper that adding 1/8 teaspoon of
ginger to the bread mix helped it raise. Anyone know anything about
that ???

I tried it last night on a modified version of DAK's blueberry bread
(tastes good with cream cheese for breakfast). From:
uunet!mailrus!uflorida!rm1!jan (Jan Cranny) From: Bread-Bakers
Archives: ftp.best.com/pub/reggie/archives/bread/recipe

MMMMM

-- Sean

... If you hold a *nix shell to your ear, you can actually hear the C.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Sean Dennis <=-

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

I looked online and I guess one of the numbers is 1682A? The next time I
get to ALDI, I'll check.

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

I'd put in spring helper air bags. I've used them extensively when towing travel trailers. For me, those would be a must to avoid the rear end
sagging and catching the hitch or the lift on pavement. Plus, they help improve the ride and comfort.

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

My Pathfinder had a 3-liter V6 in it (the same engine that was put in the
300Z sports car in 1995 with minor changes for use with 4WD). Worked great andf no issues pulling that scooter around.

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

My friend has a late 70s Marathon (non-livery setup; evidently very rare)
with a Chevy 350 V8 and a Turbo 350 automatic transmission in it. A really bulletproof car.

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

Title: Greek Olive Bread
Categories: Bread machi, Breads, Low fat
Yield: 12 Servings

1 c Water
2 tb Water
1 tb Olive Oil
3 c Bread Flour
2 tb Sugar
1 ts Salt
1 1/4 ts Yeast
1/2 c Olives; Ripe, Pitted,
-Kalamata, Coarsely Chopped

Carefully, placing all ingredients except olives in bread machine pan
in the order recommended by the manufacturer. Add olives at the
Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.

Select basic/white cycle. Use medium or light crust color. Do not use
delay cycles. Remove baked bread from pan and cool on wire rack.

Recipe by: Betty Crocker's Bread Machine Cookbook Posted to MC-Recipe
Digest V1 #757 by Nancy Berry <nlberry@prodigy.net> on Aug 23, 1997

MMMMM

-- Sean

... Does a clean house show that there's a broken computer?
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Dave Drum <=-

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

Whatever, it's something I don't have to worry about yet. Still have
most of my teeth--wisdoms were taken out in my early 20s. Another molar was being reabsorbed internally, dentist said in his years of practice, he'd only seen it 2 or 3 times before. But, that tooth had to go. Both

Especially watch out for trhose blackberry seeds.

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

Must be something genetic or from your years as a smoker.

Whatever, it's a fact of life. My niece has horrid teeth that her dentist blames on my brother's service in Vietnam and exposure to Agent Orange.It
seems that can cause a genetic shift

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

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

Thanks for the head's up.

Glad to pass on knowledge to aspiring bread bakers.

I'm not really a baker. But, every so often I get frisky, Other than the breakfast toast and burger buns ..... oh, and the cinnamon rolls at the
Golden Corral breakfast buffet.

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

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

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

We baked a pita pizza Friday night--pizza using a pita bread for the crust. Worked well for the 2 of us--6 slices (2 put aside for my lunch yesterday) and a salad made a filling meal for us.

Here's an interesting thing I happened upon in my Taste of Home feed.
It look the perfect size for you and Steve.

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

Title: No-Yeast Pizza Dough
Categories: Five, Breads
Yield: 4 Slices

2 c A-P flour; more for dusting
2 ts Baking powder
1 ts Salt
2/3 c Milk
1/4 c + 2 tb olive oil; divided

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
Pizza sauce
Shredded mozzarella cheese
Sliced pepperoni
Cooked sausage crumbles
Sliced olives
Dresh basil)

In a large bowl, stir together flour, baking powder and
salt. Pour in milk and 1/4 cup of olive oil; stir
ingredients until dough just comes together.

Turn dough onto a lightly floured surface. Knead the
dough 10 times or until smooth and uniform.

To make a pizza, heat oven to 450ºF/232ºC.

On a lightly floured surface, use fingertips to press
dough into an 8" square. (Add more flour to the board if
the dough is sticking.) Brush a 15x10x1-in. baking sheet
lightly with about a tablespoon of olive oil. Place
pizza dough square in the center of the pan. Brush
surface of dough with another tablespoon of olive oil.
Top dough with preferred toppings, such as pizza sauce,
shredded mozzarella cheese, fresh herbs, cooked meats
and veggies. Bake 12-14 minutes, until crust is puffed,
lightly browned and baked through and cheese is melted
and bubbly. Transfer to a cutting board; let slightly
cool.

Slice into four pieces; serve.

Nancy Mock, Southbridge, Massachusetts

Makes: 4 slices

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

Uncle Dirty Dave's Archives

MMMMM



... "A cheapskate won't tip a server. I'm just careful with my money" Dave Drum
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Re: Grocery Getters
By: Sean Dennis to Dave Drum on Mon Feb 03 2025 19:01:47

Check out the UUCP email address on this recipe...

I think that's cool! I've dabbled in UUCP in the "home lab". I even used
it at work in the late 1990's to back up critical data from a couple of
SCO Unix machines, on of them over a modem to a remote site. But alas,
i never did anything awesome with it.

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

Title: Roasted Butternut Squash With Brussels Sprouts
Categories: Squash, Vegetables
Yield: 6 Servings

1 lb Butternut squash; peeled,
- cubed 1/2"
1 lb Brussels sprouts; ends cut
- off and halved
4 sl Thick-cut bacon; diced
2 tb Olive oil
1/2 ts Dried thyme
1/2 ts Dried rosemary
Salt; to taste
Black pepper; fresh ground,
- to taste
1/2 c Pecan halves (optional)
3 tb Maple syrup
1 tb Balsamic vinegar
2 tb Olive oil

Preparation time: 15 minutes
Cooking time: 35 minutes

A perfect side dish for your Holiday meals featuring Roasted Butternut
Squash with Brussels Sprouts coated with a delicious maple glaze.

Meanwhile, Prepare The Maple Glaze:

In a small saucepan, whisk together the maple syrup, balsamic vinegar,
olive oil, salt, and pepper. Set the saucepan over medium heat and
bring to a simmer; stirring often, simmer for 3 to 4 minutes or until
reduced and syrupy.

Take the veggies out of the oven and brush them with the prepared
glaze.

Arrange on a large plate or bowl and serve.

Preheat the oven to 425˚F. Line a large baking sheet with foil and
set aside.

In a large mixing bowl, combine diced butternut squash, brussels
sprouts, bacon, olive oil, thyme, rosemary, salt, and pepper; mix
until thoroughly incorporated.

Transfer the veggies to the baking sheet and roast for 30 to 35
minutes, stirring around halfway through cooking.

In the last 7 minutes, add the pecans, if using.

Recipe by Katerina Petrovska

Recipe FROM:
<https://diethood.com/roasted-butternut-squash-brussels-sprouts/>

MMMMM
--- SBBSecho 3.23-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Ben Collver wrote to Sean Dennis <=-

I think that's cool! I've dabbled in UUCP in the "home lab". I even
used it at work in the late 1990's to back up critical data from a
couple of SCO Unix machines, on of them over a modem to a remote site.
But alas, i never did anything awesome with it.

In 1987, I had a friend who worked at the Universita of Arizona Tucason who
got me a UUCP email address on their VAX. I called up using a discarded
VT102 connected to a Hayes SmartModem 1200. I had a dot matrix printer for "storage". I cut my teeth in USENET back then and wasd calling BBSes with
that lovely glowing amber CRT display.

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

Title: Crockpot Brunswick Stew
Categories: Poultry, Crockpot
Yield: 6 Servings

1 c Tomatoes; cut up (16 oz.)
1 c Tomato paste; (6 oz.)
3 c Chicken; cubbed, cooked
1 pk Frozen succotash
Or 1 pkg. frozen okra;slice
1 c Onions; chopped
1 Bay leaf
1 ts Salt
1/2 ts Rosemary;dried, crushed
1/2 ts Pepper
1 ds Ground cloves
2 1/2 c Chicken broth

In Crockpot, stir together UNDRAINED tomatoes and tomato paste. Add
chicken, FROZEN succotash or sliced okra, onion, bay leaf, salt,
rosemary, pepper and cloves. Stir in chicken broth. Cover; cook on
low heat setting for 5 to 6 hours. Before serving, remove bay leaf
and stir well. Makes 6 servings. 09/26/91 10:59 pm JUDY/NC PJXG05A

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

... Okay, who put a "stop payment" on my reality check?
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Re: Grocery Getters
By: Sean Dennis to Ben Collver on Tue Feb 04 2025 18:54:09

In 1987, I had a friend who worked at the Universita of Arizona Tucason who got me a UUCP email address on their VAX. I called up using a discarded VT102 connected to a Hayes SmartModem 1200. I had a dot matrix printer for "storage". I cut my teeth in USENET back then and wasd calling BBSes with that lovely glowing amber CRT display.

Fun! In 1995, I used a VT100 and VT220 in Allan Bros Coffee and in the
Old World Deli in Corvallis. They were connected to a modem and phone
line and there was a photocopied sheet of local dialup numbers, mainly to
the university.

I think US Robotics was based in Corvallis.

I was given a VT220 in 1997 and configured it as the console on my
homebrew Linux machine. I think the BIOS required VGA for configuration,
but the kernel would show boot messages on the serial console. I loved
the amber display and use an amber color scheme in my terminal emulator
to this day.

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

Title: Pomegranate Raita (Spiced Yogurt)
Categories: Condiments, Indian
Yield: 3 Servings

1 c Whole milk plain yogurt;
- cold
1 ts Granulated sugar;
- or to taste
1/4 ts Roasted cumin powder;
- heaping
1 pn Dried mint leaves; scant,
- crush to dust between
- hands (optional)
1/2 ts Chaat masala (a tangy spice
- mix available in
- Indian/Pakistani stores or
- online)
1/2 ts Black salt (this salt is
- tangy, substitute with
- regular)
1/4 ts Red chilli powder or
- cayenne; adjust to taste
1/2 c Fresh pomegranate seeds; or
- more/less to taste
Salt; to taste
Fresh cilantro leaves;
- finely chopped

Beat the yogurt with everything except the pomegranate seeds & salt to
smooth. I like the raita thick but if you can thin it with little
water if you like. Refrigerate the yogurt for 20 minutes. Just before
serving mix in the pomegranate seeds and salt. Sprinkle cilantro.
Serve.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
chana-pulao-pomegranate-raita.txt>

MMMMM
--- SBBSecho 3.23-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Sean,

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

I don't have any made in China either. The US flags I have are American-made also.

Same here, and will resume proudly displaying it now.

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

Still wish I had my M40 (gas mask) for some of the cleaning products I have.

I know what you mean. I let Steve handle jobs that need the use of those
and I'll either leave the house or get as far away from the smell as I
possibly can.

About the bread machine: I don't have one now but I need to get a ride
to look around town to see if I can find one at a thrift store. If
not, I can get one off of Amazon.

Hopefully you will find one at a good price at a thrift store. I've
thought about taking our machine over to ReStore but we use it just
often enough that I haven't--yet.

Title: Amish Friendship Bread
Categories: Breads, Amish
Yield: 6 servings

I got a starter once from a friend and made it, back in the late 70s.
Trouble is, unless you have a huge circle of friends, you will run out
of people to give the starter to when it's baking day. IIRC, the Amish
have nothing to do with the origins of this bread.

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


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

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

Hi Sean,

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

I'll make room for one. I'm saving up to get one from Home Depot hopefully by summer. I had a really nice Maytag portable dishwasher--$1000 in
2009--but my parents made me leave it outside and it got destroyed.

Ouch! I've appreciated having a built in dishwasher most everywhere
we've lived. IIRC, I started out using powdered detergent, soon switched
to liquid. When the tablets came out, I changed over to using them.
Easyest to use and not much of a smell, either. We keep them in a
plastic coffee can with a top so they're dry and their smell doesn't
spread.

---
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,

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

Whatever, it's something I don't have to worry about yet. Still have
most of my teeth--wisdoms were taken out in my early 20s. Another molar was being reabsorbed internally, dentist said in his years of practice, he'd only seen it 2 or 3 times before. But, that tooth had to go. Both

Especially watch out for trhose blackberry seeds.

When, and if, the time comes, I will. Did get a Water Pik a while ago;
it is good for getting those odd bits of food from between the teeth.
Brushing and flossing do good but the Water Pik adds just that bit extra
that makes the hygenist happy. (G)

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

Must be something genetic or from your years as a smoker.

Whatever, it's a fact of life. My niece has horrid teeth that her
dentist blames on my brother's service in Vietnam and exposure to
Agent Orange.It seems that can cause a genetic shift

Why am I not surprised?

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

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

Thanks for the head's up.

Glad to pass on knowledge to aspiring bread bakers.

I'm not really a baker. But, every so often I get frisky, Other than
the breakfast toast and burger buns ..... oh, and the cinnamon rolls
at the Golden Corral breakfast buffet.

We don't have a GC in town any more, closed during Covid. Now it's a
ghost kitchen for several restaurants. You have to call them order, then
go over to the GC to pick your food up.

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

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

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

We baked a pita pizza Friday night--pizza using a pita bread for the crust. Worked well for the 2 of us--6 slices (2 put aside for my lunch yesterday) and a salad made a filling meal for us.

Here's an interesting thing I happened upon in my Taste of Home feed.
It look the perfect size for you and Steve.

Title: No-Yeast Pizza Dough
Categories: Five, Breads
Yield: 4 Slices

Hmmmmm, may be worth giving a try when (and if) I ever run out of yeast.
We'd make it whole wheat, instead of A-P flour.

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


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

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

Ruth Haffly wrote to Sean Dennis <=-

Ouch! I've appreciated having a built in dishwasher most everywhere
we've lived. IIRC, I started out using powdered detergent, soon
switched to liquid. When the tablets came out, I changed over to using them. Easyest to use and not much of a smell, either. We keep them in a plastic coffee can with a top so they're dry and their smell doesn't spread.

I used those little powder packets. I think they were the Vanish! brand
or something. It's been a long time.

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

Title: Overnight Breakfast Casseroles
Categories: Casseroles, Breakfast, Eggs
Yield: 4 Servings

4 oz Pork sausage
6 lg Eggs
2 lg Egg whites
2 tb Water
1 tb Chives; minced
1 c 1% low-fat milk
2 tb All-purpose flour
1/4 ts Pepper
1/8 ts Salt
1/2 c Shredded swiss cheese; (2
-ounces)
Paprika

In a 10-inch nonstick skillet, cook the sausage over moderate heat
until cooked through. In a medium-size bowl, whisk together the eggs,
egg whites, water, and chives. Pour over sausage in skillet. Cook,
gently scrambling the eggs with a wooden spoon, for 5 minutes or just
until firm yet moist. Spoon into 4 lightly greased 10-ounce custard
cups. In a medium-size saucepan, whisk together the milk, flour,
pepper, and salt. Cook over moderate heat, whisking constantly, until
mixture starts to thicken. Cook and whisk for 2 minutes more or until
thickened. Stir in the Swiss cheese until melted. Spoon the cheese
mixture over the eggs. Cover and refrigerate for 8 to 24 hours.

Preheat oven to 350 F. Bake casseroles, covered, for 40 minutes or
until heated through. Sprinkle with paprika before serving.

Formatted by RecipeLu, Orginal post by Janie McKinney
<janiemckinney@usa.net> on 0 Nov 1997 04:43:59 -0700, converted by
MC_Buster.

Recipe by: Reader's Digest/rec.food.recipes

Posted to recipelu-digest Volume 01 Number 299 by RecipeLu
<recipelu@geocities.com> on Nov 24, 1997

MMMMM

-- Sean

... Now and then an innocent man becomes a senator.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Dave Drum <=-

@MSGID: 1:396/45.28 2bc30978
@REPLY: 1:18/200@fidonet 668e45c4
Hi Dave,

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

Whatever, it's something I don't have to worry about yet. Still have
most of my teeth--wisdoms were taken out in my early 20s. Another molar was being reabsorbed internally, dentist said in his years of practice, he'd only seen it 2 or 3 times before. But, that tooth had to go. Both

Especially watch out for those blackberry seeds.

When, and if, the time comes, I will. Did get a Water Pik a while ago;
it is good for getting those odd bits of food from between the teeth. Brushing and flossing do good but the Water Pik adds just that bit
extra that makes the hygenist happy. (G)

Never messed about with ne of those. Nor the waxed string (floss). A tooth
pick (wood or plastic( and brusking with and up & down stroke rather than
the more usual (ad easier) to & fro that most use took care of the bits
and pieces in the cracks.

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

Must be something genetic or from your years as a smoker.

Whatever, it's a fact of life. My niece has horrid teeth that her
dentist blames on my brother's service in Vietnam and exposure to
Agent Orange.It seems that can cause a genetic shift

Why am I not surprised?

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

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

Thanks for the head's up.

Glad to pass on knowledge to aspiring bread bakers.

I'm not really a baker. But, every so often I get frisky, Other than
the breakfast toast and burger buns ..... oh, and the cinnamon rolls
at the Golden Corral breakfast buffet.

We don't have a GC in town any more, closed during Covid. Now it's a
ghost kitchen for several restaurants. You have to call them order,
then go over to the GC to pick your food up.

Our G.C. began life as a Golden Corral steakhouse franchise. Then
switched franchises to "Maverick Steak House" and finally transitioned
back to Golden Corral as a buffet. And in a different, much larger place.

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

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

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

We baked a pita pizza Friday night--pizza using a pita bread for the crust. Worked well for the 2 of us--6 slices (2 put aside for my lunch yesterday) and a salad made a filling meal for us.

Here's an interesting thing I happened upon in my Taste of Home feed.
It look the perfect size for you and Steve.

Title: No-Yeast Pizza Dough
Categories: Five, Breads
Yield: 4 Slices

Hmmmmm, may be worth giving a try when (and if) I ever run out of
yeast. We'd make it whole wheat, instead of A-P flour.

Off to the pulmonologist this ayem to get him to give mw a script for
a home oxygen concentrator and a porta-pack to carry along when out of
the house. I had that set-up for more than a year but things improved
to the point I didn't see the need to tie up equipment I didn't really
need. And two years down the road things have changed dramatically - I
can't walk into the kitchen for a glas of water or cup of coffee and
back to my computer without running out of air. I'ts the tiniest bit
scary. Bv)=

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

Title: Easy Way Chicken
Categories: Five, Poultry
Yield: 6 servings

4 lb Whole chicken
1 tb Butter Or Oil
Salt & pepper
+=+OR+=+
Seasoning of your choice.

MMMMM----------------------OPTIONAL GRAVY----------------------------
1/4 c A-P flour
2 c Chicken broth
Salt

Spray a 12" oven-safe pan (cast iron preferred) with
cooking spray. Place in the oven which has been heated
to 425ºF/218ºC convection or 450ºF/232ºC conventional.

Pat dry a whole chicken, tie legs together with kitchen
string, and tuck wings under the body.

Coat the surface of the chicken with a good brush of oil
or a tablespoon of butter. Butter will tend to smoke
more.

Season the chicken with salt and pepper to taste. You
can season any way you want.

Transfer the chicken to your heated pan. Let it
roastabout 30 minutes.

Turn OFF the oven and let set in the hot oven until
breast temp is 165ºF/74ºC and thigh is 175ºF/79ºC, about
30 minutes. Move the chicken to a plate and pour any
liquid in the chicken cavity into the pan. Allow the
chicken to rest for 5-10 minutes before cutting with a
sharp knife.

Move the chicken to a plate and pour any liquid in the
chicken cavity into the pan.

OPTIONAL GRAVY: - this is for 2 cups. Double if having
potatoes and gravy

Combine flour with a cup of cold water. You need 2
tablespoons of flour for every cup of gravy you make.
You can use a bowl and whisk to combine the flour and
water, or I like to use a Tupperware shaker.

Move the pan to the stovetop and add the amount of
chicken stock or broth you want to the juices in the
pan. Over medium-high heat, bring to a boil and scrape
anything off the bottom of the pan.

Slowly add most of the water/flour mixture while
continuously stirring. In about 2-3 minutes, the mixture
will thicken. Add more flour mixture is not thick enough
and continue to stir. Continue this until the desired
thickness. Add salt to taste.

By: Melissa Clark - on NPR's Fresh Air program

RECIPE FROM: https://www.npr.org

Uncle Dirty Dave's Archives

MMMMM

... I am desperately trying to figure out why Kamikaze pilots wore helmets.
___ 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 <=-

Especially watch out for those blackberry seeds.

When, and if, the time comes, I will. Did get a Water Pik a while ago;

Never messed about with ne of those. Nor the waxed string (floss). A
tooth pick (wood or plastic( and brusking with and up & down stroke
rather than the more usual (ad easier) to & fro that most use took
care of the bits and pieces in the cracks.

I do the up and down also but there's those odd bits that don't like to come out except with a bit of help.

That's why some smart person made toothpicks. Bv)=

I did the dental visits. But I had teeth break

8<----- SNIP ----->8

I'm not really a baker. But, every so often I get frisky, Other than
the breakfast toast and burger buns ..... oh, and the cinnamon rolls
at the Golden Corral breakfast buffet.

We don't have a GC in town any more, closed during Covid. Now it's a
ghost kitchen for several restaurants. You have to call them order,
then go over to the GC to pick your food up.

Our G.C. began life as a Golden Corral steakhouse franchise. Then
switched franchises to "Maverick Steak House" and finally transitioned back to Golden Corral as a buffet. And in a different, much larger
place.

Ours closed, had been a buffet for years. I preferred the old
concept--go thru line to order every thing, then find a seat and it
will be brought to you. Western Sizzlin' had that plan also, but they closed some years ago. It was one of our favorite places to go to in Jacksonville, NC when we wanted something special.

The Golden Corral and Pizza Ranch are the only western buffets left.
We used to have Ponderosa, Bonanza, Ryans, Old Country, etc. And a
Western Sizzlin. I really liked their "Trucker's Cut" sirloin. We do
have serveral Asian buffets - Chinese, Indian, etc. My favourite of
those is Flavour of India. When I go there I am often the only light-
skinned, blue eyed diner in the place. Bv)= And they introduced me
to mango I scream. Yuuuuuum.

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

We baked a pita pizza Friday night--pizza using a pita bread for the crust. Worked well for the 2 of us--6 slices (2 put aside for my lunch yesterday) and a salad made a filling meal for us.

Off to the pulmonologist this ayem to get him to give mw a script for
a home oxygen concentrator and a porta-pack to carry along when out of
the house. I had that set-up for more than a year but things improved
to the point I didn't see the need to tie up equipment I didn't really need. And two years down the road things have changed dramatically - I can't walk into the kitchen for a glas of water or cup of coffee and
back to my computer without running out of air. I'ts the tiniest bit scary. Bv)=

Hope all goes well. I've been on O2 at night for a couple of years now, just got bumped up to 3 lpm from 2, had a CT scan on Monday. Results showed some more deteroraton since the last one done, in August of last year.

I'll be/am hooked up all the time at home. and if I go out/to work I take
the portable guy. It really makes a difference. Now I can walk across
the house to the kitchen for a glass of ice water and back without getting winded. just have to be careful not to trip over my tail".

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

Title: Musk Melon Mango Ice Cream
Categories: Five, I scream, Fruits, Desserts
Yield: 4 Servings

1 Muskmelon/cantaloupe
750 ml Full cream milk
1 Ripe mango
3 tb Sugar
1 c Cream

Boil milk with sugar until reduced by half. Set aside
to cool down.

Peel and cut mango, grind to make a puree.

Beat cream to make whipped cream, mix well with
mango.

Cut the top of melon, scoop flesh with a melon baller
or round bowl spoon.

Set in freezer.

After three hours cut in slices and enjoy 2-in-One
flavour ice-cream.

By Kavita Kapoormehrotra

RECIPE FROM: http://www.betterbutter.in

Uncle Dirty Dave's Archives

MMMMM

... I'm a pilot. I pick it up here and pile it there.
___ MultiMail/Win v0.52

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

Hi Dave,

I do the up and down also but there's those odd bits that don't like to come out except with a bit of help.

That's why some smart person made toothpicks. Bv)=

Even those don't get quite everything as I've found. Floss is harder to
use since my wrists don't bend that well so the Water Pik is a big help.

Our G.C. began life as a Golden Corral steakhouse franchise. Then
switched franchises to "Maverick Steak House" and finally transitioned back to Golden Corral as a buffet. And in a different, much larger
place.

Ours closed, had been a buffet for years. I preferred the old
concept--go thru line to order every thing, then find a seat and it
will be brought to you. Western Sizzlin' had that plan also, but they closed some years ago. It was one of our favorite places to go to in Jacksonville, NC when we wanted something special.

The Golden Corral and Pizza Ranch are the only western buffets left.
We used to have Ponderosa, Bonanza, Ryans, Old Country, etc. And a
Western Sizzlin. I really liked their "Trucker's Cut" sirloin. We do
have serveral Asian buffets - Chinese, Indian, etc. My favourite of
those is Flavour of India. When I go there I am often the only light- skinned, blue eyed diner in the place. Bv)= And they introduced me
to mango I scream. Yuuuuuum.

There was a nice Indian place in Raleigh when we first moved here but
they closed some years ago. Haven't found a buffet place locally or
elsewhere tho. My MIL likes the Chinese buffets so sometimes we've gone
out to one with her; come to think about it, I think the last time we
did that was while she was in Florida.

Only thing I've baked for a while has been frozen pizza. Bv)= Or

Papa DD> Murphy's. MMMMM----- Recipe via Meal-Master (tm) v8.06

We baked a pita pizza Friday night--pizza using a pita bread for the crust. Worked well for the 2 of us--6 slices (2 put aside for my lunch yesterday) and a salad made a filling meal for us.

Off to the pulmonologist this ayem to get him to give mw a script for
a home oxygen concentrator and a porta-pack to carry along when out of
the house. I had that set-up for more than a year but things improved
to the point I didn't see the need to tie up equipment I didn't really need. And two years down the road things have changed dramatically - I can't walk into the kitchen for a glas of water or cup of coffee and
back to my computer without running out of air. I'ts the tiniest bit scary. Bv)=

Hope all goes well. I've been on O2 at night for a couple of years now, just got bumped up to 3 lpm from 2, had a CT scan on Monday. Results showed some more deteroraton since the last one done, in August of last year.

I'll be/am hooked up all the time at home. and if I go out/to work I
take the portable guy. It really makes a difference. Now I can walk
across
the house to the kitchen for a glass of ice water and back without
getting winded. just have to be careful not to trip over my tail".

Not good; I'm just using it at bedtime. Didn't use it for a couple of
nights this week as I got hit with a noro-type virus, after Steve had
it. Didn't eat a lot the first couple of days, think I can handle
regular food today.


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


... Yesterday was the deadline for complaints.

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

Ruth Haffly wrote to Dave Drum <=-

I do the up and down also but there's those odd bits that don't like to come out except with a bit of help.

That's why some smart person made toothpicks. Bv)=

Even those don't get quite everything as I've found. Floss is harder to use since my wrists don't bend that well so the Water Pik is a big
help.

Plus you gotta have a gap between your teeth at the bottom. Some of my
teeth wouldn't let the string through.

8<----- NIP ----->80

Off to the pulmonologist this ayem to get him to give mw a script for
a home oxygen concentrator and a porta-pack to carry along when out of
the house. I had that set-up for more than a year but things improved
to the point I didn't see the need to tie up equipment I didn't really need. And two years down the road things have changed dramatically - I can't walk into the kitchen for a glas of water or cup of coffee and
back to my computer without running out of air. I'ts the tiniest bit scary. Bv)=

Hope all goes well. I've been on O2 at night for a couple of years now, just got bumped up to 3 lpm from 2, had a CT scan on Monday. Results showed some more deteroraton since the last one done, in August of last year.

I'll be/am hooked up all the time at home. and if I go out/to work I
take the portable guy. It really makes a difference. Now I can walk
across
the house to the kitchen for a glass of ice water and back without
getting winded. just have to be careful not to trip over my tail".

Not good; I'm just using it at bedtime. Didn't use it for a couple of nights this week as I got hit with a noro-type virus, after Steve had
it. Didn't eat a lot the first couple of days, think I can handle
regular food today.

Give this one a try. I made them last night using a bag of frozen shrimp
from the freezzer, Hardest part was pulling the tails off of the tail-on shrimp.

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

Title: Crispy Shrimp Burgers
Categories: Seafood, Vegetables, Herbs, Chilies
Yield: 4 servings

1 lb Raw shrimp; peeled, deveined
- tails off
2 cl Garlic
1/8 c Cilantro or flatleaf parsley
1 ts Kosher salt
1 ts Paprika
1 ts Onion powder
1/8 ts Cayenne pepper
1/2 c Panko breadcrumbs
1 lg Egg; lightly beaten
1 tb Oil

Take half the shrimp and coarsely chop it. Add it to a
bowl. Take the other half and add it to a food processor
with the garlic and cilantro. Pulse to create a chunky
paste. Mix in with the chopped shrimp.

Add the salt, paprika, onion powder, cayenne pepper,
Panko breadcrumbs, and egg. Mix until just combine.

Divide into patties.

Heat a skillet over medium high heat with the oil. Add
the patties and cook for 3-4 minutes on each side. Serve
on a roll as a burger, or wrapped in lettuce, or as a
burger bowl.

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

Uncle Dirty Dave's Kitchen

MMMMM

... "The fruit shall be for food, and the leqves for medicine" -- Ezekiel
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

That's why some smart person made toothpicks. Bv)=

Even those don't get quite everything as I've found. Floss is harder to use since my wrists don't bend that well so the Water Pik is a big
help.

Plus you gotta have a gap between your teeth at the bottom. Some of my teeth wouldn't let the string through.

The Water Pik will get into areas where even floss can't.

8<----- NIP ----->80

Off to the pulmonologist this ayem to get him to give mw a script for
a home oxygen concentrator and a porta-pack to carry along when out of
the house. I had that set-up for more than a year but things improved
to the point I didn't see the need to tie up equipment I didn't really need. And two years down the road things have changed dramatically - I can't walk into the kitchen for a glas of water or cup of coffee and
back to my computer without running out of air. I'ts the tiniest bit scary. Bv)=

Hope all goes well. I've been on O2 at night for a couple of years now, just got bumped up to 3 lpm from 2, had a CT scan on Monday. Results showed some more deteroraton since the last one done, in August of last year.

I'll be/am hooked up all the time at home. and if I go out/to work I
take the portable guy. It really makes a difference. Now I can walk
across
the house to the kitchen for a glass of ice water and back without
getting winded. just have to be careful not to trip over my tail".

Not good; I'm just using it at bedtime. Didn't use it for a couple of nights this week as I got hit with a noro-type virus, after Steve had
it. Didn't eat a lot the first couple of days, think I can handle
regular food today.

Give this one a try. I made them last night using a bag of frozen
shrimp from the freezzer, Hardest part was pulling the tails off of
the tail-on shrimp.

Title: Crispy Shrimp Burgers
Categories: Seafood, Vegetables, Herbs, Chilies
Yield: 4 servings

Something to think about--and see if we have any shrimp in the freezer.
BTW, Steve won the church's chili cook unanimously off last night. We've
a much larger congregation now; they limited entrys to 10 (bad thinking)
but only had 8. He smoked a couple of London broils coated with a chili
rub, used all kinds of frozen peppers we had on hand plus some powdered
chilis. I stayed away; still a bit unsettled from the bug. Should be
better tomorrow, each day has been better than the last.



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


... Is this a Kodak moment or a Maalox moment?

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

Ruth Haffly wrote to Dave Drum <=-

That's why some smart person made toothpicks. Bv)=

Even those don't get quite everything as I've found. Floss is harder to use since my wrists don't bend that well so the Water Pik is a big
help.

Plus you gotta have a gap between your teeth at the bottom. Some of my teeth wouldn't let the string through.

The Water Pik will get into areas where even floss can't.

Now I've got the store-bought teeth so I don't gots to fuss with any
more.

8<----- NIP ----->80

Give this one a try. I made them last night using a bag of frozen
shrimp from the freezzer, Hardest part was pulling the tails off of
the tail-on shrimp.

Title: Crispy Shrimp Burgers
Categories: Seafood, Vegetables, Herbs, Chilies
Yield: 4 servings

Something to think about--and see if we have any shrimp in the freezer. BTW, Steve won the church's chili cook unanimously off last night.
We've a much larger congregation now; they limited entrys to 10 (bad thinking) but only had 8. He smoked a couple of London broils coated
with a chili rub, used all kinds of frozen peppers we had on hand plus some powdered chilis. I stayed away; still a bit unsettled from the
bug. Should be better tomorrow, each day has been better than the last.

Did he bring home his "judge's cup"? Remember chilies are a bacteriacide.

This makes a pretty good pot of red - for home or con test. I've posted
it before and I still use it as my "go to" when doing chilli at home.

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

Title: Uncle Dirty Dave Drum's Prize Winning Chilli
Categories: Beef, Chilies, Stews, Mine
Yield: 6 Servings

4 lb Chilli grind chuck
4 ts Garlic granules *
1 lg Onion; chopped fine
1 ts Cocoa powder; unsweetened
3 tb Minor's (GFS) Beef Base
Salt; if needed
48 oz V8 (straight or picante)
1 ts Cayenne pepper
8 tb Mexene Chilli spice
4 ts Cumin
14 oz Can Red Gold diced tomatoes
- w/chilies
+=Or=+
1 lg Tomato; diced w/juice
+=AND=+
4 oz Can of green chilies **
1/2 ts Brown sugar; opt
1/8 ts (scant) cinnamon; highly opt

* I use garlic granules because they are consistent as
to taste and strength. I like fresh as much as the
anyone. But, it's nice using ingredients that are the
same from batch to batch.

** Apropos of fresh ingredients - you can substitute
Anaheim (aka New Mexico) chilies for the canned chilies.
Processed New Mexican chilies are what is in the can
anyway. The fresh chilies are fairly mild (low heat)
and quite flavourful.

Use a 12" cast iron Dutch Oven. Toss 4 lb. of chilli
grind into the pot and start browning it. Add 1 tsp.
of garlic granules per pound of meat. While meat is
browning chop a large onion reasonably fine. When
ground chuck no longer shows pink add the diced onion
and cocoa.

Stir in 3 Tb. of Minor's/GFS Beef Base. If using super
market (Kraft or whatever) beef base - watch the salt.
Most beef bases are mostly salt. Minor's is mostly beef.

Add a 48 oz. can of V8 (straight or picante') juice and
1 ts. of cayenne pepper. Continue to simmer and stir.
When onions are clear toss in 2 Tbs chilli spice per
pound of meat. (I use Baron's, Mexene, or Gebhardt's)
and 1 tsp cumin per pound of meat. Add the Red Gold
diced tomatoes with chilies or a 4 oz. can green chilies
(chop and seed if you grabbed whole peppers by mistake).
Add the diced tomato and its juices.

Continue to simmer and stir until onions are tender and
completely transparent adding V8 juice as necessary. If
you run out of V8 use either unsalted 'mater juice or
chicken broth to add liquid. Total cooking time about 90
minutes.

If you're cooking at home you can serve this batch at
this point. See below for longer schedules and the
"kicker".

If you're on a 3 hour schedule - most cook offs are -
turn off stove and let your pot marinate for about an
hour. About 30 minutes before turn-in time relight the
stove and bring the chilli back to a simmer. Taste
carefully and critically.

This is final adjustment time. If it's too salty try
adding about 1/2 tsp of brown sugar. If the chilli has
died or gone flat add 1 tsp chilli spice and 1/2 tsp
cumin per pound of meat and simmer right up to time to
put in judging cups.

As evidence that any receipe is a living, breathing
organism this one was revised and updated immediately
after the Mount Auburn Volunteer Fire Department cook-
off. Second place isn't anything to sneeze at. It beats
kissing your old maid aunt on the lips.

Meal Master Format by Dave Drum - 07 September 1999

Uncle Dirty Dave's Kitchen

MMMMM

... "Being young is beautiful, but being old is comfortable." -- Will Rogers === MultiMail/Win v0.52
--- SBBSecho 3.11-Win32
* Origin: *The Gate BBS*Shelby, NC USA*thegateb.synchro.net* (1:3634/27)

Hi Dave,

The Water Pik will get into areas where even floss can't.

Now I've got the store-bought teeth so I don't gots to fuss with any
more.

Very true. I'm planning to hold on to my real teeth for as long as I
can. Did have a couple of crowns put in while we were in Savannah but
otherwise just fillings.

8<----- NIP ----->80

Give this one a try. I made them last night using a bag of frozen
shrimp from the freezzer, Hardest part was pulling the tails off of
the tail-on shrimp.

Title: Crispy Shrimp Burgers
Categories: Seafood, Vegetables, Herbs, Chilies
Yield: 4 servings

Something to think about--and see if we have any shrimp in the freezer. BTW, Steve won the church's chili cook unanimously off last night.
We've a much larger congregation now; they limited entrys to 10 (bad thinking) but only had 8. He smoked a couple of London broils coated
with a chili rub, used all kinds of frozen peppers we had on hand plus some powdered chilis. I stayed away; still a bit unsettled from the
bug. Should be better tomorrow, each day has been better than the last.

Did he bring home his "judge's cup"? Remember chilies are a
bacteriacide.

He brought home a Champion Monster according to the box. Like when I
won, he will keep it only for a year.

This makes a pretty good pot of red - for home or con test. I've
posted it before and I still use it as my "go to" when doing chilli at home.

Title: Uncle Dirty Dave Drum's Prize Winning Chilli
Categories: Beef, Chilies, Stews, Mine
Yield: 6 Servings

it's undoubtedly in my files somewhere. (G)

---
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)