Ben Collver wrote to Dave Drum <=-

... I soon got moved into management and given a salary. Which sounded good at the time. Then I did the math and found that I was actually getting less per hour then the 80c minimum wage

Ah, the salary trap. And the buck stops with you. If someone flakes,
you make up the difference.

Eggs ackley. It was kind of a neat fats food joint. We had broiled burgers before Burger Whop came to town (using the same endless conveyor) and we
had Coney Dogs as well as broasted chicken. Place was always busy I dunno
what caused its demise.

Title: Pancake Sandwich

Here's a Taiwanese pancake sandwich recipe. Looks a little like a breakfast burrito in the photos.

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

Title: Bec Scallion Pancake Breakfast Sandwich
Categories: Breakfast, Sandwich, Chinese, Taiwanese
Yield: 1 Servings

Kylie mis-named this dish. What she has here is a wrap or, as you say,
a burrito. "A sandwich is a dish typically consisting variously of
meat, cheese, sauces, and vegetables used as a filling between slices
of bread."

Her recipe looks tasty even bif it is musnamed. Bv)=

Here's one I do based (very) loosely on the Mickey D's breakfast item.

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

Title: Breakfast Burrito for 1
Categories: Breads, Eggs, Pork
Yield: 1 Servings

Flour Tortilla
2 lg Eggs
1/4 ts Buttermilk
Salt & Pepper
1 sl Bacon, thick-cut; crisp
2 oz Breakfast sausage; browned
2 tb Sauteed diced onion
2 tb Sauteed diced bell pepper
Refried beans
2 tb Chile verde
+=OR=+
2 tb Salsa verde
Mozzarella, Cheddar or
- Monterey Jack cheese;
- shredded

Cook bacon and sausage in a small skillet until the bacon
is crisp. Remove and reserve. In the grease sautee the 2
tablespoons (ea) of onion and bell pepper until tender and
the onion is translucent. Discard most of the grease from
the skillet.

Heat tortilla on hot grill. Beat eggs with buttermilk,
salt and pepper; scramble in the leftover grease in the
skillet you used for the pork, onions and pepper - until
set but not hard. Spread scrambled eggs on warmed tortilla.

Top with bacon, sausage, beans, chile verde (or salsa),
onions and peppers.

Sprinkle heavily with cheese; roll up.

Smother with Chile Verde or Salsa Verde.

Omit the smothering if you are going to eat this "on
the go"

Buzz in microwave oven until cheese is melted.

An Uncle Dirty Dave recipe (more-or-less)

Uncle Dirty Dave's Kitchen

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Re: Sandwich was:Blueberries
By: Dave Drum to Ben Collver on Mon Mar 10 2025 07:52:30

Place was always busy I dunno what caused its demise.

My hometown used to have an A&W that ways always busy. It had an
ice cream bar, and i remember my favorite flavor was Tin Roof Sundae.
It went out of business shortly after Mickey D's opened up. I think
it was because Mickey D's was right next to the freeway exit and
easy to see, while A&W was hidden on the other side of the river.
Same area the bowling alley and skating rink were in.

Here's one I do based (very) loosely on the Mickey D's breakfast
item.

I didn't have this recipe in my collection yet.

Here's a run of the mill burrito recipe.


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

Title: Moon Burritos
Categories: Burritos, Vegetarian
Yield: 8 Burritos

1 1/2 c Uncooked pinto beans
5 c Water
1 ts Salt
3/4 c Crushed tomatoes
1/4 ts Cayenne pepper
5 cl Garlic; minced
3 tb Sunflower oil
1 1/2 lb Tofu; cut into 1/2" cubes
1 ts Tamari
3/4 c Onion (1 md); chopped
3/4 c Carrot (1); diced
3/4 c Broccoli; chopped,
- stems and florets
3/4 c Zucchini (1 sm); sliced
3/4 c Green pepper (1 md);
- chopped
2 Dried chili peppers; chopped
- -OR-
1 Fresh chili pepper;
- finely chopped
2 ts Ground cumin
8 Wheat tortillas (10")
1 c Cheddar cheese; grated
2 c Jalapeno pepper Jack
- cheese; grated
Salsa
Sour cream

Soak pinto beans in water for 8 hours or overnight. Bring to a boil
in a 2 qt saucepan and simmer, covered, until tender, approximately 2
hours. Drain out excess water, mash beans, and add 1/2 ts salt,
tomatoes, cayenne, and 2 cloves minced garlic. Stir.

Preheat oven to 400?F.

Set 10" frying pan over medium heat and add 2 tb oil. When oil is
hot, add tofu. Cook until browned on all sides. Pour tamari over
tofu, cook 1 minute more, and remove from heat. Set tofu aside.

Again set frying pan over medium heat, add remaining oil, then
onions, 3 cloves minced garlic, and carrot. When onions begin to
brown, add broccoli, zucchini, and green and hot peppers. Cook until
just tender. Drain any excess liquid out of mixture. Add 1/2 ts salt
and cumin to mixture and stir well.

Lay out tortillas on counter. Spread 1/3 cup beans in center of each
tortilla. Top with vegetables, then a bit of tofu, followed by
cheeses that have been mixed together. Fold edges of tortillas in and
roll tortillas up. Set on baking sheet. Brush each tortilla with some
Salsa and bake 10 minutes. Top with sour cream and salsa.

Recipe by Horn of the Moon Cookbook by Ginny Callan

MMMMM
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Re: Sandwich was:Blueberries
By: Dave Drum to Ben Collver on Tue Mar 11 2025 07:08:00

We had three A&W locations here - all w/car hops as well as picnic tables and inside dining. They are but a distant memory since all of the A*W around here is part of Long John Silver's fish shoppes. Best thing about that is that I can get draught A&W root beer with my fish * chips.

Nice, you got the best of both worlds. Around here many of the A&W's closed down and now they have drive-thru A&W's in gas stations. The drive-thru in Myrtle Creek has a good deal on rootbeer floats every Friday. I usually
don't drink buckets of sugar, but once in a blue moon i will for old
time's sake...

Not R.O.T.M. really. Most burritos have some meat (usually beef) in them. Here's one ver similar tp my standard order at Los Agaves before they left town. I still miss them. The "Agave Burrito" used pulled pork...

I figure vegetarians can make any burrito recipe vegetarian by using their favorite meat substitute. I know people who like Beyond or Impossible. Likewise, carnivores can convert any vegetarian burrito by adding their favorite meat ingredient.

Many of the working class Mexican food places here offer something they
call an Oregon Burrito, which is basically a burrito with potatoes in it. Here's a recipe that is close enough.

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

Title: Mexican Breakfast Burritos With Potatoes
Categories: Breakfast, Burritos, Mexican
Yield: 4 Burritos

Potatoes; cooked
6 oz Turkey breakfast sausage or
- chorizo
4 Eggs; scrambled
1/2 c Salsa verde or other salsa
1 md Avocado; diced or sliced
2 oz Cotija; crumbled
4 Burrito-sized flour
- tortillas

Preparation time: 10 minutes
Cooking time: 25 minutes

Soft flour tortillas filled with Mexican breakfast potatoes, sausage,
scrambled eggs, salsa, and avocado... so much flavor in every bite!

Start cooking the potatoes. While the potatoes cook, prepare
additional toppings, brown the sausage, and scramble the eggs.

Warm the tortillas. Layer the ingredients in the center of the
tortillas. Fold sides, then roll them up. Cut in half as desired.

Recipe by Tamara Andersen

Recipe FROM:
<https://beyondmeresustenance.com/breakfast-burritos-with-potatoes/>

MMMMM
--- SBBSecho 3.23-Linux
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Ben Collver wrote to Dave Drum <=-

We had three A&W locations here - all w/car hops as well as picnic tables and inside dining. They are but a distant memory since all of the A*W around here is part of Long John Silver's fish shoppes. Best thing about that is that I can get draught A&W root beer with my fish * chips.

Nice, you got the best of both worlds. Around here many of the A&W's closed down and now they have drive-thru A&W's in gas stations. The drive-thru in Myrtle Creek has a good deal on rootbeer floats every Friday. I usually don't drink buckets of sugar, but once in a blue
moon i will for old time's sake...

Long John's has the best fish & chips around. Too bad the same can't be
said for their version of the A&W menu items - with the exception of the
Root Beer.

Not R.O.T.M. really. Most burritos have some meat (usually beef) in them. Here's one ver similar tp my standard order at Los Agaves before they left town. I still miss them. The "Agave Burrito" used pulled pork...

I figure vegetarians can make any burrito recipe vegetarian by using
their favorite meat substitute. I know people who like Beyond or Impossible. Likewise, carnivores can convert any vegetarian burrito by adding their favorite meat ingredient.

Many of the working class Mexican food places here offer something they call an Oregon Burrito, which is basically a burrito with potatoes in
it. Here's a recipe that is close enough.

Wotsa "working class" Mexican food place? I'd assume any Mexicanish theme
place that doesn't have valet parking and require reservations.

Around here burritos run from the finger-food sized Mickey D's breakfast
item to normal sized 9" or 10" tortilla burritos sided with rice and
beans. Then there are a couple places where a burrito is a complete and
filling meal even for an eager eather. Also sided with beans and rice.
I only oeder those if I've nothing to do for a while, The carbs make me
sleepy and may trigger a nap.

Then we get into the torta category with are not common around here but are/can be very nice.

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

Title: Mexican Breakfast Burritos With Potatoes
Categories: Breakfast, Burritos, Mexican
Yield: 4 Burritos

Taters is got to be a Yanqui abberation according to my old store manager, Oscar Moreno. Along with hard shell tacos. He's the one who turned me on
to Tortss .....

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

Title: Breakfast Tortas
Categories: Breads, Beans, Dairy, Pork, Cheese
Yield: 4 servings

4 Ciabatta rolls
3/4 c Refried black beans
1/3 c Sour cream
1/4 c Minced fresh cilantro
2 ts Lime juice
5 dr Chipotle hot pepper sauce
1/8 ts Salt
4 lg Eggs
1/2 c Shredded Monterey Jack
- cheese
1 ts Olive oil
4 sl Cooked bacon; halved
1/2 md Ripe avocado; peeled,
- sliced
1/2 c Salsa
2 Green onions; chopped

Cut the top third off each roll; hollow out bottom,
leaving a 1/2". shell (discard removed bread or save
for another use). Place roll bottoms on an ungreased
baking sheet.

In a small bowl, combine the beans, sour cream,
cilantro, lime juice, chipotle pepper sauce and salt.
Spread 1/4 cup inside each roll. Break an egg into
each roll. Bake @ 400ºF/205ºC for 10 minutes.

Sprinkle cheese over eggs. Brush roll tops with olive
oil; place on the baking sheet. Bake until egg whites
are completely set and yolks begin to thicken but are
not firm, 5-8 minutes longer. Top each with bacon,
avocado, salsa and onions. Replace roll tops.

Carolyn Kumpe, El Dorado, California

Makes: 4 servings

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

Uncle Dirty Dave's Archives

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Re: Sandwich was:Blueberries
By: Dave Drum to Ben Collver on Wed Mar 12 2025 05:30:42

Wotsa "working class" Mexican food place? I'd assume any Mexicanish theme place that doesn't have valet parking and require reservations.

Simple definition: A working class Mexican food place is where you can walk
up and get a $5 burrito that will leave you satisfied.

Example:

https://www.muchasgraciasmexicanrestaurant.com/specials/

A counter example:

http://www.tacovorepnw.com/menus/TacovoreEugene_Menu.pdf

There are $5 items on the menu, but they are tiny and it's gonna take
somewhere between 3 to 5 of them before i am satisfied.

Then we get into the torta category with are not common around here but are/can be very nice.

I like tortas, especially from authentic food trucks on a cold day.

Here's a Yanqui torta recipe from recipesource.com

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Spinach Torta Rustica with Potato "Crust"
Categories: Vegetables, Main dish
Yield: 6 Servings

2 lg Baking potatoes; sliced thin
- (about 1/4" slices)
30 oz Frozen chopped spinach
1 tb Olive oil; plus more, divided
- (divided use)
1/2 md Onion; minced
1 Egg
2 Egg whites
1/2 c Parmesan cheese; grated
1/4 c Italian seasoned bread
- crumbs; +2 tb, divided
Salt; to taste
Freshly ground pepper;
- to taste
7 oz Can roasted red peppers -OR-
2 Red peppers; roasted, peeled
1/2 lb Mozzarella cheese; grated
1/4 lb Mesquite smoked turkey
- breast or ham;
- sliced in 1/8" thick and
- 1/2" wide strips

Steam potatoes until barely tender, about 7 to 10 minutes. Watch
them carefully so that they don't get too soft. Cook spinach
according to package directions just until completely thawed or
thaw overnight in refrigerator. Drain spinach in a colander and
rinse under water to bring to room temperature. Drain spinach
again. Squeeze handfuls of spach tightly to wring out excess
moisture. The sphinach should be almost completely dry. Set aside.

Preheat oven to 375?F. Heat 1 tb oil in a small skillet. Saute the
onion until it becomes translucent and edges begin to brown. In a
bowl, mix the spinach, sauteed onion, egg and egg whites, Parmesan
cheese, 1/4 cup of bread crumbs, salt, and pepper; set aside.

Spray sides and bottom of a 9" springform pan with nonstick cooking
spray. Dust the entire inside of the pan with remaining 2 tb bread
crumbs. Layer half of the potato slices in the bottom of the pan.
Spread half the spinach mixture on top of the potatoes, followed by
half of the red peppers, half of the the mozzarella, and half of
the smoked meat. Repeat. Top with a layer of potatoes arranged in
overlapping circles. Brush potato layer lightly with olive oil and
season with salt and pepper.

Bake for 40 minutes. Remove from pan and cut into wedges. May be
served warm or at room temperature.

Recipe FROM: The Dallas Morning News, 10/16/96

Typos by: Bobbie Beers

MMMMM
--- SBBSecho 3.23-Linux
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Ben Collver wrote to Dave Drum <=-

Wotsa "working class" Mexican food place? I'd assume any Mexicanish

theme

place that doesn't have valet parking and require reservations.

Simple definition: A working class Mexican food place is where you can walk up and get a $5 burrito that will leave you satisfied.

Example:

https://www.muchasgraciasmexicanrestaurant.com/specials/

A counter example:

http://www.tacovorepnw.com/menus/TacovoreEugene_Menu.pdf

There are $5 items on the menu, but they are tiny and it's gonna take somewhere between 3 to 5 of them before i am satisfied.

Then we get into the torta category with are not common around here but are/can be very nice.

We have a number of authentic Mexican places here. The first "real" one, Xomilico, opened in the 90s and six months later Chi-Chi's went out of
business for lack of customers. Only one of Xomilico's locations is of
the "upmarket" variety w/reservations, valet parking and strolling (loud) mariachis after 16:00. I never go there in the evening as the prices
make my throat slam shut. And I don't appreciate some bozo blowing a
trumpet in my ear whilst I'm trying to eat or talk to my companion(s).

I like tortas, especially from authentic food trucks on a cold day.

Here's a Yanqui torta recipe from recipesource.com

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Spinach Torta Rustica with Potato "Crust"
Categories: Vegetables, Main dish
Yield: 6 Servings

We only have a couple places which offer trotas - Blue Margherita and
Ranco Chico.

I'd order this in a New York Minute if I see it on a menu ...

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

Title: Cola-Chipotle Pork Tortas
Categories: Pork, Chilies, Herbs, Citrus, Breads
Yield: 8 Sabdwiches

1 md Onion; chopped
3 Chipotles in adobo
1 tb Lime juice
4 cl Garlic; minced
1 ts Ground cumin
12 oz Cola
2 1/2 lb Boneless pork shoulder roast
Salt & ground pepper
1/2 c Mayonnaise
8 Sandwich rolls or bolillos;
- split, toasted
1 Recipe Cebollas Encurtidas
+=OR=+
Thin sliced red onions (opt)
Sliced avocado

In a blender or food processor combine onion, chipotle
chile peppers, lime juice, garlic, and cumin. Cover and
blend or process until smooth, adding as much of the
cola as needed to make a smooth mixture. Stir in
remaining cola.

Trim excess fat from meat. Season meat generously with
salt and pepper. If necessary, cut meat to fit a 3 1/2-
to 4-quart slow cooker. Place meat in slow cooker. Pour
cola mixture over pork.

Cover and cook on low-heat setting for 8 to 10 hours or
on high-heat setting for 4 to 5 hours.

Remove meat from cooker; remove cooking liquid from slow
cooker and reserve. When meat is cool enough to handle,
use two forks to shred meat, discarding any fat. Return
meat to cooker.

Skim fat from cooking liquid; transfer 1 cup cooking
liquid to a small saucepan. Bring to boiling. Reduce
heat and simmer, uncovered, for 8 to 10 minutes or until
liquid is reduced to 1/2 cup. Season to taste with salt.

Stir 1 tablespoon reduced cooking liquid into the
mayonnaise. Spread mayonnaise on cut sides of rolls. Add
remaining reduced cooking liquid to shredded meat and
stir to moisten. Use a slotted spoon to remove meat from
slow cooker; serve on buns topped with Cebollas
Encurtidas, if desired, and sliced avocado.

SERVING SUGGESTION: Serve with roasted potato wedges.

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

Uncle Dirty Dave's Archives

MMMMM

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Re: Sandwich was:Blueberries
By: Dave Drum to Ben Collver on Thu Mar 13 2025 12:04:00

make my throat slam shut. And I don't appreciate some bozo blowing a trumpet in my ear whilst I'm trying to eat or talk to my companion(s).

Hear hear ;)

The only place i ever ordered a torta was a Mexican food truck in Eugene
on a winter day. They had a covered patio with a picnic table and a
portable heater. Good thing too as it was a cold, rainy day.

I'll put it on my to-do list to make some at home.

Title: Cola-Chipotle Pork Tortas

Nice... Here's a recipe for Torta de Jamon

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

Title: Torta De Jamon (Mexican Ham Sandwich)
Categories: Mexican, Sandwiches, Vegetarian
Yield: 4 Servings

4 Bolillo rolls or
- telera rolls
16 tb Vegan crema or sour cream
4 tb Jalapeno pickle juice
16 sl Vegan ham
1 lg Avocado; sliced
4 Pickled jalapenos;
- sliced into long slivers
2 lg Tomato; sliced
1/4 White onion; sliced

Preparation time: 5 minutes
Cooking time: 10 minutes

This torta Mexicana is a classic Mexican sandwich. Torta de jamon or
Mexican ham sandwich makes a delicious and filling meal, plus it's
quick and easy to make. Promise this will become one of your favorite
Mexican meals.

Heat a comal or large pan over medium-high heat.

Slice the bolillo rolls in half, lengthwise. Spread 2 tb or less of
vegan crema on the bolillo halves. Place on the hot comal with the
smeared side down. Grill until the crema side is toasted.

Flip the bolillos over and drizzle with some jalapeno juice over the
rolls, as much as desired. Lay 4 pieces of the vegan ham on top of the
bolillos.

Then add avocado slices, onion slices, tomato slices and the jalapeno
pieces on each torta.

Place the top of the bolillo on to the bottom piece to close.
Carefully remove from heat and place on serving plate.

Serve immediately with your favorite agua fresca flavor and enjoy!

Recipe by Nancy Lopez

Recipe FROM: <https://mexicanmademeatless.com/
the-best-torta-de-jamon-made-vegan/>

MMMMM
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Ben Collver wrote to Dave Drum <=-

Good thing too as it was a cold, rainy day.

I mean, you live in the Pacific Northwet. XD

"We don't tan, we just rust."

"You can tell an Oregonian by the moss growing on the north side of his
nose."

So on and so forth.

(I was told that Chicago gets more rain than Portland does but we won't tell anyone.)

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

Title: Medallions of Beef Oregon Blue From Timberline Lodge
Categories: Beef, Cookbook, Vegetable, Vegetarian
Yield: 6 Servings

6 6 ounce beef tenderloin
-medallions
1/4 c Butter
1 c Sliced onion
3/4 c Heavy cream
2 tb Parsley, chopped
1 tb Chives, chopped
1/2 c Oregon Blue cheese, crumbled
Garnish with 1 teaspoon of
-the crumbled Blue cheese

In a large pan saute the beef medallions in butter until browned on
each side, approximately 6 minutes to a side. Remove from the pan.
Add the sliced onions and saute' for 3 minutes. Add the cream. Cook
over medium high heat until reduced by half. Add the parsley, chives,
and crumbled Blue cheese. Stir until well combined. Pour over the
medallions. Garnish with 1 teaspoon of crumbled Blue cheese for each
serving.

Approximate preparation time: 30 minutes.

My Notes:

Served at Timberline Lodge, Mount Hood, Portland, Oregon Published in
Timberline Lodge Cookbook (1987) by Leif Eric Benson (Certified
Executive Chef of Timberline Lodge since 1979.)

If you see the movie "The Shining" you will see the lodge. It was
used for all the exterior shots. Scary place. Our Timberline is NOT
scary. It is ski resort on top of Mount Hood, within minutes from
downtown Portland. The lodge has rooms, a gourmet restaurant, pool.
Built during Depression by WPA from timber in the area. The cookbook
has gorgeous photos.

MC formatted by Brenda Adams <adamsfmle@sprintmail.com> Recipe by:
Timberline Lodge Cookbook (1987) by Leif Eric Benson

Posted to MC-Recipe Digest V1 #373, by Brenda Adams
<adamsfmle@sprintmail.com> on Wed, 15 Jan 1997.

MMMMM

-- Sean

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Ben Collver wrote to Dave Drum <=-

make my throat slam shut. And I don't appreciate some bozo blowing a trumpet in my ear whilst I'm trying to eat or talk to my companion(s).

Hear hear ;)

The only place i ever ordered a torta was a Mexican food truck in
Eugene on a winter day. They had a covered patio with a picnic table
and a portable heater. Good thing too as it was a cold, rainy day.

My local Mexican food truck has two trucks. one is permanently parked
w/covered patio and tables and the other is mobile. They have recently
bought a closed Checker's/Rally's location and are doing a booming drive through business. I'm a bit iffy as they've redecorated the outside of
the building with Dia de los Muertos themes. I'm not entirely sure I
want to patronise a restaurant with a dead people theme.

I'll put it on my to-do list to make some at home.

Title: Cola-Chipotle Pork Tortas

Nice... Here's a recipe for Torta de Jamon

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

Title: Torta De Jamon (Mexican Ham Sandwich)
Categories: Mexican, Sandwiches, Vegetarian
Yield: 4 Servings

My favourite grabbit and go Mexican place in uabashedly not really an
authentic Mexican venue. Called Taco Gringo, it's been here for thirty
or more years and has grownn into a mini-chain with six stores.

My favourite order from there is ntheir chalupa - which comes as a full
chalupa or a Jr. Chalupa. Ond day, after eating the Junior version for
years I decided to be a sport and get the "big" gun. The difference?
Three bucks. Other than the $3 price difference they were the same.

I've made it at home - but for some reason the Tqco Gringo version is
more satisfying (and less hassle)

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

Title: Loaded Beef Chalupas
Categories: Beef, Breads, Vegetables, Greens, Chilies
Yield: 4 Servings

4 (10") flour tortillas
3 tb Olive oil; divided
1 c Diced onion; or more
2 cl Garlic; minced
1 lb Lean ground beef
1 oz Env taco seasoning
1/2 c Sour cream
2 c Shredded lettuce
14 1/2 oz Diced tomatoes w'green
- chilies; drained
1 c Shredded Mexican cheese
- blend or Cheddar

In large skillet set over medium heat, add 1 tb oil. Add
onion and garlic; cook, stirring occasionally, for 3 to
4 minutes or until softened. Add beef and taco
seasoning. Cook, stirring occasionally and breaking up
beef, for 6 to 8 minutes or until beef is starting to
brown.

Fry the tortillas in remaing oil until crisped to your
liking. Put on plates.

Divide beef mixture among tortillas and top with sour
cream, lettuce, tomato and cheese.

If desired, load up chalupas as well with guacamole,
pickled jalapeno pepper slices, sliced pitted olives and
hot sauce.

Uncle Dirty Dave's Kitchen

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through business. I'm a bit iffy as they've redecorated the outside of
the building with Dia de los Muertos themes. I'm not entirely sure I
want to patronise a restaurant with a dead people theme.

In the case of a restaurant, that would certainly give one pause. ;)

Mike


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Re: Re: Sandwich was:Blueberries
By: Sean Dennis to Ben Collver on Thu Mar 13 2025 20:49:30

I mean, you live in the Pacific Northwet. XD

Good point!

Title: Medallions of Beef Oregon Blue From Timberline Lodge

Cool cookbook, i hadn't heard of it. Here's another local recipe.

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

Title: Lolo's Nettle Pesto
Categories: Pesto
Yield: 3 Cups

1/2 c Walnuts
8 oz Freshly picked stinging
- nettle leaves
4 oz Fresh basil leaves
4 oz Fresh arugula leaves
1 c Extra-virgin olive oil
1/4 c Fresh lemon juice
6 cl Garlc; roasted
1/3 c Parmesan cheese;
- freshly grated (optional)
Fine sea salt
Fresh ground black pepper;
- to taste

Stinging nettles are a perennial plant with pointed leaves and fine
white hairs. Nettles are packed with nutrients including iron,
calcium, and vitamin C to name a few. Chefs love nettles for their
vibrant green color and their kale-like taste.

Preheat oven to 325?F.

Place walnuts on a rimmed baking sheet and toast in the oven for
10 minutes.

Wearing gloves, pick or clip the leaves from the stinging nettles.
Wash leaves, and place in boiling water for 1 minute to blanch, then
quickly transfer to an ice bath to stop the cooking process. Drain
and squeeze as much water as you can from the leaves.

In batches, combine ingredients in a food processor, pouring olive
oil in gradually and blending to desired consistency. Add more or
less olive oil to achieve desired consistency. If desired, add
Parmesan to final blending.

Recipe by Leslie Henson

Recipe FROM: <http://www.hood-gorge.com/tastebound>

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Re: Sandwich was:Blueberries
By: Dave Drum to Ben Collver on Fri Mar 14 2025 05:23:00

My favourite order from there is ntheir chalupa - which comes as a full chalupa or a Jr. Chalupa. Ond day, after eating the Junior version for years I decided to be a sport and get the "big" gun. The difference?
Three bucks. Other than the $3 price difference they were the same.

Ha! That's market segmentation for you.

Title: Loaded Beef Chalupas

Here's a recipe for a chapati, which could be thought of as an Indian equivalent of a chalupa.

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Title: California Chapati
Categories: Sandwiches
Yield: 4 Servings

4 Chapatis
1 c Cream cheese; softened
1 Ripe avocado
8 Lettuce leaves
2 md Tomatoes; sliced
1 sm Bermuda onion; sliced in
- rings
1 c Alfalfa sprouts
Herb Dressing (optional)

Lay chapatis down on a counter. Spread 1/4 cup cream cheese down the
center of each chapati. Cut the avocado in half, peel, and slice,
laying 1/4 avocado on each chapati over the cream cheese. Top this
with lettuce, tomato slices, onion rings, and sprouts, and serve.
Serve Herb Dressing on the side if you wish.

Recipe by Horn of the Moon Cookbook by Ginny Callan

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