• Interstates was:Popeyes

    From Dave Drum@1:124/5016 to Ruth Haffly on Fri May 2 05:15:28 2025
    This was posted yesterday (01 May) on CapCity BBS but doesn't seem to have made it's way to Fido (including, oddly enough) the board it was posted
    from. So, via the magick of Cut & Paste - we'll try again. Bv)= Typos
    and all .............

    Ruth Haffly wrote to Dave Drum <=-

    Chicago campus/school. And S.I.U. whose main campus is in Carbondale a long way from their medical campus in Springfield.

    And I've never had need of any of them. Passed thru the state a number
    of times but only stopped for longer than a few minutes was when we stopped on our way to AZ in 1993 to visit my sister. Came thru south of Chicago a few years ago with the camper--roads were horrible!

    In the Chicago area that's sorta, kinda understandable. Huge metro
    area full of people w/car or trucks, corssroads of a bunch of major interstate highways ... and lots of low RRunderpasses. When I drove
    semi trucks I tries as best I could to stay away from Chiciago. And totally refused to return to NYC after one load there.

    We've gone a more southerly route back across the country since then
    but for that trip, we were starting from West Yellowstone and Steve
    wanted to try I-90 for a bit. I forget where we dipped south but do
    know we went thru IL south of Chicago.

    I-90 and I-80 are "joined at the hip" as the Indina Toll Road. They are joined by I-94 at Portage/East Chicago then I-80 splits off just west of the Portage junction ti rub through Joliet to Davenport/Rock Island in ths Mississippi. I 90 and 94 go north(ish) and 90 hugs the Illinois/Wisconsin border and 94 heads for Minneapolis/St. Paul.

    The roads in my part of the state are *much* better. And the Cracker Barrel where we first met is still there and serving Mama's Pancake Breakfast - even is the fruit selection is down to peaches or apples.
    I miss the berries. Bv(=

    If we stop at a Cracker Barrel, we usually get supper there. It's
    easier to do a fast, in the camper breakfast than a fast, with no hook ups, supper. Besides, it gets us on the road earlier since we don't
    have to go in and wait on breakfast. Are they doing a per egg surcharge like a number of places are?

    Some of the Springfield places are doing that. Others are just "sucking
    it up". One of my stand-by ploaces, Ritz' Li'l Fryer is doing the surcharge whie witibng for prices to stabilize.

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

    As their e-mail "specials" say at the bottom - "prices may vary". I've been taking advantage of the Eaqster/4-20 special of a #1 in the US
    rated chicken sandwich for U$4.20. Monday the price goes back to U$5.

    Too bad they can't be (at least the chicken part) frozen to enjoy
    later. Or is it something easily copu-able?

    See attached recipe.

    They (Popeyes) have come up with another new "special" flavour for
    their chicken sandwiches .... according to their e-mail solicitation
    "Make it tangy too with our NEW Pickle Glaze." I'll give it a shot

    I tried it yesterday at the currently discounted price. Along with a

    On the side sounds much better than glazing the chicken with pickle
    juice.

    Did a side-by-side comparo yesterday for lunch. Bought one each of the "regular spicy" and the pickle glazed and cut them in half when I got home. Dennis had one each of the halves and I had the other. Hard to
    tell the difference between the two ... so I thing I'll keep the spicy chicken in my mix and ditch the pickle glazed. If I want pickle
    flavour I'll ask for extra pickle slices. Bv)=

    OK, enough of a critique to let me know it's not worth trying. We were
    in Raleigh today, getting stuff for our upcoming trip and stopped at BK for lunch. Steve had a Baconator, gave me his tomatoes for my original chicken sandwich. He ordered some mozzerella sticks but, after looking
    at them, wasn't sure if the coating was corn meal or something else so passed them over to me. TBH, I'd rather have had the Chick-Fil-A
    chicken sandwich but BK was closer and we needed lunch so..............

    Errrrrrmmmmm ... Baconater is a Wendy's trademark.

    I go Tuesday afternoon for a "hips to throat" body scan - so they'll
    have the latest data to work from. Then present myself at 0515
    Wednesday morning for what is *supposed* to be an out-patient
    procedure.

    Toughest part of the whole mthing is having to hold my arms above my
    head while the slide me back and for through the machine and they tell
    to breathe or hold my breath. Holding my arms in that position for
    more that 30 seconds always gives me cramps.

    Saw a comic today, patient going down a slide, arms up, into a CT
    machine and one tech saying to another about it being more enjoyable
    for the patient that way. Thought of you, knew you didn't have a slide
    but hope it wasn't too bad.

    The croakers on Wednesday warned me that it might take longer to get back
    to normal after the procedure. I still wasn't up to full speed when I took
    my car in for repairs. When I picked it up Thursday afternoon I remember gettingin the car and starting arund the shop building ... then waking up
    in a Meat Wagon on the way to hospital. Just got sprung from there late in
    the afternoon yesterday. I'm gonna try picking up the car today - a week
    later. Bv)=

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

    Title: Copycat Popeyes Chicken Sandwich
    Categories: Poultry, Breads, Herbs, Chilies, Dairy
    Yield: 4 Servings

    2 Boned, skinned chicken
    - breasts
    1 1/2 c A-P flour
    1/4 c Baking powder
    2 1/2 ts Salt
    1 3/4 ts MSG (Acent)
    1/2 ts Ground white pepper
    1/4 ts Ground black pepper
    1/4 ts Cayenne pepper; or more
    1/4 ts Garlic powder
    =+OR+=
    1/2 ts Garlic granules
    1 lg Egg; beaten
    1 1/2 c Buttermilk
    Oil for frying
    4 Brioche buns
    4 tb Salted butter; softened
    1/4 c Mayonnaise
    12 sl (to 16) dill pickle

    MMMMM----------------------SPICY MAYONNAISE---------------------------
    1/2 ts Hot sauce
    1/2 ts Paprika
    1/4 ts Garlic powder
    1/8 ts Ground cayenne

    In a large bowl, combine 1 cup buttermilk, 2 teaspoons
    salt, and 1 teaspoon MSG and whisk until they're well
    mixed.

    Trim off the thin, tapered end of the chicken and
    butterfly each breast, slicing it in half crosswise to
    create four fillets that are roughly 1/2 inch thick.

    Add the chicken to the brine and cover it with a piece
    of plastic wrap. Place the bowl in the refrigerator for
    four hours.

    Make the breading in a large bowl by combining the
    flour, baking powder, remaining salt, remaining MSG,
    white pepper, black pepper, cayenne pepper, and garlic
    powder.

    In a separate bowl, beat together the egg and
    buttermilk.

    In a large Dutch oven or wok, heat 3" of oil over
    medium-high heat. If you're using an electric tabletop
    fryer, fill the unit to its MAX line. When the oil
    reaches 325ºF/165ºC, reduce the heat to medium-low.

    Remove the chicken from the brine and shake off any
    excess liquid. Dip the brined chicken into the flour
    mixture, pressing it lightly until the flour adheres.
    Dunk the chicken into the egg mixture before returning
    it to the flour mixture, pressing it down firmly into
    the flour. Toss the chicken around in the flour mixture
    a bit to create a craggly, bumpy flour coating.

    Shake off any excess flour and carefully drop the
    chicken into the hot oil. Be careful not to overcrowd
    the fryer. Depending on the size of your fryer, you
    should be able to fry two to four chicken pieces at a
    time.

    Fry the chicken until it's golden brown and crispy on
    all sides, 8 to 10 minutes, and a meat thermometer
    probed to the center of the chicken reads 165ºF/74ºC

    Remove the chicken to a paper towel-lined plate and
    allow the oil to come back up to temperature before
    frying the rest of the chicken.

    Meanwhile, heat a cast iron skillet or saute pan over
    medium-high heat. Butter the insides of each top and
    bottom bun with 1/2 tablespoon of butter. Place the buns
    butter-side down on the skillet and cook until they're
    golden brown and toasted, about 2 minutes.

    Make the sandwiches by coating the bottom and top bun
    with 1/2 tablespoon of mayonnaise. For spicy mayonnaise,
    combine the mayo, hot sauce, paprika, garlic powder, and
    cayenne before spreading it on the bun.

    Add three or four pickles to the bottom bun (optional)
    and top it with the fried chicken. Finish the sandwich
    by placing the top bun on top of the fried chicken.

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

    Uncle Dirty Dave's Archives

    MMMMM

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    === MultiMail/Win v0.52
    --- SBBSecho 3.24-Linux
    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Sun May 4 11:35:29 2025
    Hi Dave,

    This was posted yesterday (01 May) on CapCity BBS but doesn't seem to
    have made it's way to Fido (including, oddly enough) the board it was posted from. So, via the magick of Cut & Paste - we'll try again.
    Bv)= Typos
    and all .............

    It's OK; I've had trouble with Fido being a bit erratic and now that
    we're on the road, I won't get everything answered the same day it comes
    in. Got this on Friday, typing now on Sunday.

    Ruth Haffly wrote to Dave Drum <=-

    Chicago campus/school. And S.I.U. whose main campus is in Carbondale a long way from their medical campus in Springfield.


    The roads in my part of the state are *much* better. And the Cracker Barrel where we first met is still there and serving Mama's Pancake Breakfast - even is the fruit selection is down to peaches or apples.
    I miss the berries. Bv(=

    If we stop at a Cracker Barrel, we usually get supper there. It's
    easier to do a fast, in the camper breakfast than a fast, with no hook ups, supper. Besides, it gets us on the road earlier since we don't
    have to go in and wait on breakfast. Are they doing a per egg surcharge like a number of places are?

    Some of the Springfield places are doing that. Others are just
    "sucking it up". One of my stand-by ploaces, Ritz' Li'l Fryer is doing
    the surcharge whie witibng for prices to stabilize.

    Seems like our prices have stayed fairly reasonable. E-mailing with my
    sister who lives a couple of counties north of NYC a couple of months
    ago, she said eggs were $9.00/dozen. I don't think ours got to more than
    half that but still, local eateries were putting a per egg surcharge on
    orders.


    OK, enough of a critique to let me know it's not worth trying. We were
    in Raleigh today, getting stuff for our upcoming trip and stopped at BK for lunch. Steve had a Baconator, gave me his tomatoes for my original chicken sandwich. He ordered some mozzerella sticks but, after looking
    at them, wasn't sure if the coating was corn meal or something else so passed them over to me. TBH, I'd rather have had the Chick-Fil-A
    chicken sandwich but BK was closer and we needed lunch so..............

    Errrrrrmmmmm ... Baconater is a Wendy's trademark.

    Whatever the name was, he had it and I had the tomatoes. He did so again
    on Friday, as we stopped at BK again, heading out of town.

    I go Tuesday afternoon for a "hips to throat" body scan - so they'll
    have the latest data to work from. Then present myself at 0515
    Wednesday morning for what is *supposed* to be an out-patient
    procedure.

    Toughest part of the whole mthing is having to hold my arms above my
    head while the slide me back and for through the machine and they tell
    to breathe or hold my breath. Holding my arms in that position for
    more that 30 seconds always gives me cramps.

    Saw a comic today, patient going down a slide, arms up, into a CT
    machine and one tech saying to another about it being more enjoyable
    for the patient that way. Thought of you, knew you didn't have a slide
    but hope it wasn't too bad.

    The croakers on Wednesday warned me that it might take longer to get
    back to normal after the procedure. I still wasn't up to full speed
    when I took my car in for repairs. When I picked it up Thursday
    afternoon I remember gettingin the car and starting arund the shop building ... then waking up in a Meat Wagon on the way to hospital.
    Just got sprung from there late in the afternoon yesterday. I'm gonna
    try picking up the car today - a week later. Bv)=

    That doesn't sound good; did you just pass out?


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


    ... There is no such thing as a free lunch

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dave Drum@1:3634/12 to Ruth Haffly on Tue May 13 08:23:00 2025
    Ruth Haffly wrote to Dave Drum <=-

    Errrrrrmmmmm ... Baconater is a Wendy's trademark.

    Whatever the name was, he had it and I had the tomatoes. He did so
    again on Friday, as we stopped at BK again, heading out of town.

    I go Tuesday afternoon for a "hips to throat" body scan - so they'll
    have the latest data to work from. Then present myself at 0515
    Wednesday morning for what is *supposed* to be an out-patient
    procedure.

    Toughest part of the whole mthing is having to hold my arms above my
    head while the slide me back and for through the machine and they tell
    to breathe or hold my breath. Holding my arms in that position for
    more that 30 seconds always gives me cramps.

    Saw a comic today, patient going down a slide, arms up, into a CT
    machine and one tech saying to another about it being more enjoyable
    for the patient that way. Thought of you, knew you didn't have a slide
    but hope it wasn't too bad.

    The procedure wasn't too horrid. The results told them where to look
    during the broncoscopy. Turns out I have a cancer in my right lung.

    The croakers on Wednesday warned me that it might take longer to get
    back to normal after the procedure. I still wasn't up to full speed
    when I took my car in for repairs. When I picked it up Thursday
    afternoon I remember gettingin the car and starting arund the shop building ... then waking up in a Meat Wagon on the way to hospital.
    Just got sprung from there late in the afternoon yesterday. I'm gonna
    try picking up the car today - a week later. Bv)=

    That doesn't sound good; did you just pass out?

    Yup. Just keeled over. I don't remember much of it but I scared my broter
    when he couldn't find a pulse. Turns out it waqs caused by too high level
    of potassium in my blood.

    So, there I was in a place known to have good hospital food - and I was
    not able to eat much of it since I was on a both a renal and cardiac restriction.

    Fortunately they did let me have this ....

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

    Title: Cod Almondine
    Categories: Seafood, Nuts
    Yield: 4 Servings

    2 c Slivered almonds
    3 tb Olive oil; divided
    4 Cod filets; 6 - 8 oz ea
    1 c Almond flour
    4 lg Eggs
    Salt & pepper

    In a small cast iron pan, heat 1 TB olive oil over
    medium-high. Add almonds. Saute 6-7 minutes until golden
    brown. Then set aside.

    Meanwhile, heat 1 TB olive oil in a large skillet over
    medium-high (depending on the size of your fish, you may
    need two pans)

    Place flour on a large plate. In a separate shallow
    dish, whisk eggs lightly. Pat both sides of a piece of
    fish in the flour. Then dip in the egg mixture. Place
    fish in the pan. Repeat with other pieces of fish.

    Allow fish to cook until browned on one side (about 4
    minutes). NOTE: It is key to err on the side of
    overcooking. Nothing kills this recipe like flipping the
    fish too soon and losing your coating in the pan!!

    Add additional oil to the pan and flip fish, cooking for
    another 4-5 minutes.

    Season with salt and pepper, to taste. Serve immediately
    topped with almonds.

    Recipe from: The Taste of Gloucester; A Fisherman's Wife
    Cooks - Written and complied by The Fishermen's Wives of
    Gloucester + The Cape Ann League of Women Voters

    Uncle Dirty Dave's Archives

    MMMMM

    ... "Everybody hates me because I'm so universally liked." -- Peter de Vries --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Sean Dennis@1:18/200 to Dave Drum on Tue May 13 21:17:59 2025
    Dave Drum wrote to Ruth Haffly <=-

    The procedure wasn't too horrid. The results told them where to look during the broncoscopy. Turns out I have a cancer in my right lung.

    I hope they can get rid of that before it gets worse!

    I was recently disgnosed with degenerative disc disease in L4 and L5.
    Looks like I'll be losing 40 pounds and go from there. I'm trying to
    avoid surgery at all costs.

    I remember Jim Weller taking about serviceberries in here many years
    ago.

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

    Title: Saskatoon Pie
    Categories: Canadian, Pies
    Yield: 1 Servings

    4 c Saskatoon berries; called
    -Serviceberries in the US
    1/4 c -Water
    2 tb Lemon juice
    3/4 c Sugar, granulated
    3 tb Flour
    Pastry for double crust pie

    In a saucepan, simmer saskatoon berries in water for 10 minutes. Add
    lemon juice. Stir in granulated sugar mixed with flour. Pour into
    pastry lined pie plate. Dot with butter. Cover with top crust; seal
    and flute edges. Bake in 425F oven for 15 minutes; reduce heat to
    350F oven and bake 35-45 minutes longer or until golden brown.

    SOURCE: the sixties chapter, _A Century of Canadian Home Cooking_ by
    Carol Ferguson and Margaret Fraser

    MMMMM

    -- Sean
    ... After we pull the pin, Mr. Grenade is not our friend.
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:396/45 to Sean Dennis on Wed May 14 06:14:42 2025
    Sean Dennis wrote to Dave Drum <=-

    during the broncoscopy. Turns out I have a cancer in my right lung.

    I hope they can get rid of that before it gets worse!

    I was recently disgnosed with degenerative disc disease in L4 and L5. Looks like I'll be losing 40 pounds and go from there. I'm trying to avoid surgery at all costs.

    You poor sod. My sister (and her daughters/granddaughters) have that.
    There is a fusion surgery that the girls used. Sadly it wqs developed
    too late to do Georgia any major good.

    According to my niece, Jennifor, you might want to re-assess the knife
    option. It has kept her from becoming a cripple.

    I remember Jim Weller taking about serviceberries in here many years
    ago.

    As "snooty" as he used to try to be, I miss the scutter.

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

    Title: Saskatoon Pie
    Categories: Canadian, Pies
    Yield: 1 Servings

    4 c Saskatoon berries; calledMMMMM---- Recipe via Meal-Master
    (tm) v8.06

    Title: Serviceberry Cobbler in a Cast Iron Pan
    Categories: Pies, Fruits, Desserts
    Yield: 6 servings

    MMMMM----------------------BERRY MIXTURE-----------------------------
    2 c Serviceberries or cane
    -berries or blueberries
    1/4 c Organic grass-fed butter;
    - unsalted
    1/4 c Organic dark brown sugar
    - densely packed
    2 tb Organic lemon juice
    1 ts Organic orange zest
    1/8 ts Ground cloves
    1 ts Vanilla extract
    pn Salt

    MMMMM--------------------------BATTER--------------------------------
    3/4 c King Arthur organic white
    - whole wheat flour
    1/2 c Organic grass-fed whole milk
    1/3 c Organic plain whole Greek
    - yogurt
    1 lg Duck egg (or chicken egg)
    1/4 c Melted organic grass-fed
    - butter (2 oz)
    1/4 c Organic dark brown sugar
    1 ts Baking powder
    pn salt

    Set oven @ 350ºF/176ºC.

    Make batter. Fast way: put all BATTER ingredients into
    blender (EXCEPT for flour and baking powder), then blend
    for about 30 seconds. Mix flour and baking powder in
    bowl, then add to blender and blend again for about 30
    seconds. Use spatula to remove any dry or clumped
    ingredients from sides of blender, then blend again. Set
    aside. (Note: This is a very wet batter!)

    Using spoon, mix all BERRY ingredients (except for
    butter) in bowl. Put 1/4 cup butter in cast iron pan
    over medium heat. Once melted, add berry mixture. Cook
    for about 4-5 minutes.

    Remove berries from heat and instantly pour in batter.
    Carefully pour batter in using a circular motion around
    the pan to achieve an attractive marbled look with
    batter fairly evenly distributed throughout pan.

    Immediately put pan in pre-heated oven and cook for
    about 40 minutes, or until center is firm. Each oven
    bakes a little differently so keep a close eye after
    about 30 minutes so you don't over-bake yours!

    Remove from heat and place on cooling rack. Serve warm
    with quality vanilla ice cream or whipped cream.

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

    Uncle Dirty Dave's Archives

    MMMMM

    ... All I get is chicken feed, I dream of working for peanuts.
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Tue May 13 19:36:29 2025
    Hi Dave,

    Toughest part of the whole mthing is having to hold my arms above my
    head while the slide me back and for through the machine and they tell
    to breathe or hold my breath. Holding my arms in that position for

    Saw a comic today, patient going down a slide, arms up, into a CT
    machine and one tech saying to another about it being more enjoyable
    for the patient that way. Thought of you, knew you didn't have a slide
    but hope it wasn't too bad.

    The procedure wasn't too horrid. The results told them where to look during the broncoscopy. Turns out I have a cancer in my right lung.

    Not fun, I presume you'e setting up a date to get it taken out? I've had several CTs of my chest/lungs in the last couple of years--no cancer but
    some "ground glass nodules" that they need to keep an eye on.

    The croakers on Wednesday warned me that it might take longer to get
    back to normal after the procedure. I still wasn't up to full speed
    when I took my car in for repairs. When I picked it up Thursday
    afternoon I remember gettingin the car and starting arund the shop building ... then waking up in a Meat Wagon on the way to hospital.
    Just got sprung from there late in the afternoon yesterday. I'm gonna
    try picking up the car today - a week later. Bv)=

    That doesn't sound good; did you just pass out?

    Yup. Just keeled over. I don't remember much of it but I scared my
    broter when he couldn't find a pulse. Turns out it waqs caused by too
    high level of potassium in my blood.

    Gee, that would balance out the times I had too little potassium.
    Average out the two and we'd both be OK. (G)

    So, there I was in a place known to have good hospital food - and I
    was not able to eat much of it since I was on a both a renal and
    cardiac
    restriction.

    That's not fair but you have to follow orders.

    Fortunately they did let me have this ....


    Title: Cod Almondine
    Categories: Seafood, Nuts
    Yield: 4 Servings

    Good thing they let you have something that tastes good. We're in the
    heart of Ohio Amish country--last night went out to dinner (buffet) at
    an Amish restaurant and tonight had a catered by (I think) Mennonites so
    have been eating well. Moving on in a couple of days so enjoying it
    while we can.

    ---
    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)
  • From Dave Drum@1:2320/105 to Ruth Haffly on Thu May 15 04:48:00 2025
    Ruth Haffly wrote to Dave Drum <=-

    The procedure wasn't too horrid. The results told them where to look during the broncoscopy. Turns out I have a cancer in my right lung.

    Not fun, I presume you'e setting up a date to get it taken out? I've
    had several CTs of my chest/lungs in the last couple of years--no
    cancer but some "ground glass nodules" that they need to keep an eye
    on.

    My first consult with the oncologist is next week. The cancer is of the squamous cell type and therefore, not aggressive. Today Im seeing a new
    doctor that my pulmonologist set up. And I'm confused. My problems are
    lungs, kidneys and heart. The new deal is a rheumatlogist and I just
    don't see, on the surface, how that fists my profile.

    The croakers on Wednesday warned me that it might take longer to get
    back to normal after the procedure. I still wasn't up to full speed
    when I took my car in for repairs. When I picked it up Thursday
    afternoon I remember gettingin the car and starting arund the shop building ... then waking up in a Meat Wagon on the way to hospital.
    Just got sprung from there late in the afternoon yesterday. I'm gonna
    try picking up the car today - a week later. Bv)=

    That doesn't sound good; did you just pass out?

    Yup. Just keeled over. I don't remember much of it but I scared my
    brother when he couldn't find a pulse. Turns out it waqs caused by too high level of potassium in my blood.

    Gee, that would balance out the times I had too little potassium.
    Average out the two and we'd both be OK. (G)

    It's like a tight rope act. Got to stay balanced.

    So, there I was in a place known to have good hospital food - and I
    was not able to eat much of it since I was on a both a renal and
    cardiac restriction.

    That's not fair but you have to follow orders.

    I do when they're following their orders. Left on my own I don't go
    crazy but I do go for tasty. Bv)=

    Fortunately they did let me have this ....

    Title: Cod Almondine
    Categories: Seafood, Nuts
    Yield: 4 Servings

    Good thing they let you have something that tastes good. We're in the heart of Ohio Amish country--last night went out to dinner (buffet) at
    an Amish restaurant and tonight had a catered by (I think) Mennonites
    so have been eating well. Moving on in a couple of days so enjoying it while we can.

    Mennonite - Amish with a phone and/or a car. Bv)=

    We have a thriving Amish area not far from me. Have to be careful driving
    in that area lest you run over a buggyclip clopping along the road.

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

    Title: Amish Chicken Corn Soup
    Categories: Poultry, Vegetables, Pasta
    Yield: 12 servings

    1 md Onion; chopped
    2 Celery ribs; chopped
    1 c Shredded carrots
    2 lb Boned, skinned chicken;
    - diced
    3 Chicken bouillon cubes
    1 ts Salt
    1/4 ts Pepper
    12 c Water
    2 c Uncooked egg noodles
    29 1/2 oz (2 cans) cream-style corn
    1/4 c Butter
    Celery leaves; opt
    Coarse ground pepper; opt

    Place first 8 ingredients in a Dutch oven; bring slowly
    to a boil. Reduce heat; simmer, uncovered, until chicken
    is no longer pink and vegetables are tender, about 30
    minutes.

    Stir in noodles, corn and butter. Cook, uncovered, until
    noodles are tender, about 10 minutes, stirring
    occasionally. If desired, top with celery leaves and
    pepper.

    UDD NOTES: I substituted Minor's/GFS Chicken Base for
    the bouillon and increased to salt to taste. This works
    well, with minor adjustments, in a crock-pot. It also
    freezes well - especially if you have the jar sealer
    attachment for your vacuum sealer.

    Beverly Hoffman, Sandy Lake, Pennsylvania

    Makes: 12 servings (about 4 quarts)

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

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... "There's always some further action to take." -- Pierre Boulle
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Wed May 14 12:06:23 2025
    Hi Dave,

    Sean Dennis wrote to Dave Drum <=-


    I was recently disgnosed with degenerative disc disease in L4 and L5. Looks like I'll be losing 40 pounds and go from there. I'm trying to avoid surgery at all costs.

    You poor sod. My sister (and her daughters/granddaughters) have that. There is a fusion surgery that the girls used. Sadly it wqs developed
    too late to do Georgia any major good.

    According to my niece, Jennifor, you might want to re-assess the knife option. It has kept her from becoming a cripple.

    Steve developed that too, same discs. He had fusion surgery in April of
    2013; it's not a picnic, didn't totally resolve the issue but he's doing
    a lot better than he would have been had he not had the surgery. He
    probably would have been quite crippled up by it; the last couple of
    months before the surgery were bad. When he went in to see the ortho
    doctor, he (doctor) wanted to do it the following week but since it
    wasn't a VA hospital, he (Steve) had to get prior approval from Tricare.
    IIRC, he had his surgery about a month after the initial doctor's
    appointment.

    Title: Saskatoon Pie
    Categories: Canadian, Pies
    Yield: 1 Servings

    4 c Saskatoon berries; called

    Title: Serviceberry Cobbler in a Cast Iron Pan
    Categories: Pies, Fruits, Desserts
    Yield: 6 servings

    MMMMM----------------------BERRY MIXTURE-----------------------------
    2 c Serviceberries or cane
    -berries or blueberries

    Looks good, we'll be getting home at the end of blueberry season in NC
    but I should be able to still get some local ones. May try this but also
    want to replenish our supply of blueberry jam. I will also do peach
    jam/butter this year, not sure what we'll do with the fig crop as we
    still have a good supply of fig preserves.

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


    ... Always butter up the SYSOP, they taste better that way.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Sean Dennis@1:18/200 to Dave Drum on Thu May 15 21:42:40 2025
    Dave Drum wrote to Sean Dennis <=-

    According to my niece, Jennifor, you might want to re-assess the knife option. It has kept her from becoming a cripple.

    That's entirely up to the VA but I gotta lose 40 pounds first.

    I was diagnosed with catracts in both eyes Wednesday. My retina
    specialist recommended surgery but he did say that they (the VA) may
    just give me a new pair of glasses instead since the cataracts are very
    small. Thankfully, the diabetes in my eyes is doing better than the
    rest of me...

    As "snooty" as he used to try to be, I miss the scutter.

    I remember when he left the echo, he sent me an email crying about how
    Fido was outdated and he is on some mailing list now.

    I reminded him that email predated Fido by 14 years. Never heard from
    him again.

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

    Title: Sweet Pickled Beaver
    Categories: Game, Canadian
    Yield: 1 Servings

    1 Beaver, skinned and
    -cleaned
    1/2 c Vinegar
    1 tb Salt
    2 ts Soda
    2 tb Dry mustard
    3 tb Mixed pickling spice
    1 ts Cinnamon
    1/2 ts Ground cloves
    1/2 c Brown sugar
    1/2 c Dry white wine or apple
    -juice
    1 c Pineapple juice
    Juice and grated rind of
    -1 lemon

    1. Wash beaver thoroughly with salt water, then let soak overnight in
    enough cold water to cover, adding 1/2 cup vinegar and 1
    tablespoon salt to the water.

    2. The next day, remove the beaver from the brine, wash and cover
    with a solution of 2 teaspoons soda to 2 quarts of water. Bring to a
    boil, reduce heat and simmer 10 minutes.

    3. Drain and rinse the beaver, then place it in a clean pot. Add water
    just to cover. Sprinkle mixed pickling spice on top, bring to a
    boil, reduce heat and simmer 20 minutes.

    4. Drain and rinse beaver, pat dry and place in a roaster.

    5. Mix mustard, spices, sugar, wine and fruit juices and spread over
    beaver.

    6. Cover and raoast at 325 degrees F until tender, basting frequently.

    MMMMM

    -- Sean
    ... I used to be addicted to soap but I'm clean now.
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:124/5016 to Ruth Haffly on Fri May 16 08:19:04 2025
    Ruth Haffly wrote to Dave Drum <=-

    Steve developed that too, same discs. He had fusion surgery in April of 2013; it's not a picnic, didn't totally resolve the issue but he's
    doing a lot better than he would have been had he not had the surgery.
    He probably would have been quite crippled up by it; the last couple of months before the surgery were bad. When he went in to see the ortho doctor, he (doctor) wanted to do it the following week but since it
    wasn't a VA hospital, he (Steve) had to get prior approval from
    Tricare. IIRC, he had his surgery about a month after the initial
    doctor's appointment.

    The important thisg is that he got the surgery. My poor sister nwas past
    the "window of opportunity" when the surgery was developed - so she has
    to live with the deteriorating spinal column - unlike her girls their
    girls.

    Title: Saskatoon Pie
    Categories: Canadian, Pies
    Yield: 1 Servings

    4 c Saskatoon berries; called

    Title: Serviceberry Cobbler in a Cast Iron Pan
    Categories: Pies, Fruits, Desserts
    Yield: 6 servings

    MMMMM----------------------BERRY MIXTURE-----------------------------
    2 c Serviceberries or cane
    -berries or blueberries

    Looks good, we'll be getting home at the end of blueberry season in NC
    but I should be able to still get some local ones. May try this but
    also want to replenish our supply of blueberry jam. I will also do
    peach jam/butter this year, not sure what we'll do with the fig crop as
    we still have a good supply of fig preserves.

    Blueberries are OK. But I prefer the low-bush berries like black berries and razzleberriesd (raspberries). Probasblybecause that's what I grew up with.

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

    Title: Raspberry Chicken
    Categories: Poultry, Fruits, Booze, Vegetables, Citrus
    Yield: 6 Servings

    3 lb Chicken thighs; boned,
    - skinned if you like
    18 oz Raspberry puree
    6 oz Brandy
    3 ts Fresh squeezed lemon juice
    6 ds Nutmeg
    6 oz White vinegar
    3 ts Shallots
    6 oz Dairy sour cream; opt

    Brown chicken on both sides until 3/4 of the way
    done. Remove chicken from the pan and deglaze with
    brandy. Add the remaining ingredients and reduce by
    1/2. Add the chicken and continue to cook quickly
    until done

    Recipe by: Christin Stuart

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... In Kansas it's illegal to serve wine in teacups.
    === MultiMail/Win v0.52
    --- SBBSecho 3.27-Linux
    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)
  • From Dave Drum@1:124/5016 to Sean Dennis on Fri May 16 08:19:04 2025
    Sean Dennis wrote to Dave Drum <=-

    Dave Drum wrote to Sean Dennis <=-

    According to my niece, Jennifor, you might want to re-assess the knife option. It has kept her from becoming a cripple.

    That's entirely up to the VA but I gotta lose 40 pounds first.

    It goes on a whole lot easier than it comes off.

    I was diagnosed with catracts in both eyes Wednesday. My retina specialist recommended surgery but he did say that they (the VA) may
    just give me a new pair of glasses instead since the cataracts are very small. Thankfully, the diabetes in my eyes is doing better than the
    rest of me...

    I've had one cataract "fixed". According to the opthamologist the other
    is too small to fu...ss with.

    As "snooty" as he used to try to be, I miss the scutter.

    I remember when he left the echo, he sent me an email crying about how Fido was outdated and he is on some mailing list now.

    I reminded him that email predated Fido by 14 years. Never heard from
    him again.

    He and MLoo hated being called out when they were wrong. But, Loo had other saving graces. I do miss his presence. And his cooking chops.

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

    Title: Sweet Pickled Beaver
    Categories: Game, Canadian
    Yield: 1 Servings

    Save a tree - eat a beaver. Bv)=

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

    Title: Moose Cheek Tacos
    Categories: Game, Chilies, Breads, Herbs, Citrus
    Yield: 10 Servings

    2 1/2 lb Moose cheeks
    4 cl Garlic
    1 tb Natural peanut butter
    1 Ancho chile; stemmed, seeded
    1 ts Instant espresso
    2 tb Olive oil; + 2 tb more for
    - cooking
    1 tb Honey
    2 ts Ground cumin
    1 ts Smoked sweet paprika
    1 Handful fresh cilantro
    1 ts Salt
    1 c Broth; beef or chicken
    3 Limes
    1 Avocado
    Corn tortillas
    Fresh cilantro

    Clean and trim the cheeks. Put them in a container to
    marinate them.

    Remove the stem and seeds from the ancho, cut it up into
    chunks and rehydrate in a little water (stick it in a
    ramekin and microwave for 30 seconds)

    Peel and chop the garlic. Put everything from the garlic
    to the salt in the food processor (including the water
    from the chile) and blend into a paste. Toss the paste
    with the cheeks and marinate for several hours or better
    yet overnight.

    When it is time to cook, heat the oven to 275ºF/135ºC,
    and heat 2 tbs olive oil in a dutch oven. Brown the
    cheeks on both sides. Use the broth to rinse the rest
    of the marinade into the dutch oven, then squeeze the
    juice of 3 limes in.

    Bake at 275ºF/135ºC for 3 1/2 hours - turn the cheeks
    over once or twice while they cook and if the liquid
    dries up add a bit more broth

    When the cheeks are fall-apart tender, take the pan out
    of the oven. Using 2 forks, pull the meat apart in the
    pan so that it mixes in with all of that fatty juicy
    goodness.

    To serve - heat 2 tortillas (you might like to double
    wrap the taco as they are juicy). Fill with cheek meat,
    a slice of avocado, some pickled onions and fresh
    cilantro.

    Serve and enjoy!!!

    From: http://www.food52.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... I don't eat natural foods; most people die of natural causes.
    === MultiMail/Win v0.52
    --- SBBSecho 3.27-Linux
    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)
  • From Sean Dennis@1:18/200 to Dave Drum on Fri May 16 17:51:11 2025
    Dave Drum wrote to Sean Dennis <=-

    He and MLoo hated being called out when they were wrong. But, Loo had other saving graces. I do miss his presence. And his cooking chops.

    Michael was always very nice to me. He once offered to buy me tickets to go
    to an echo picnic but I couldn't get enough time off of work.

    I miss Burton, Dale (even if we argued from time to time) and Nancy also.

    Jim could be snooty but he did send me all of his recipes on a CD once.

    I can't believe I've been running a BBS for 29 years. I don't feel that old but here I am.

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

    Title: Chocolate Marble Cake
    Categories: Penndutch, Cakes
    Yield: 1 Servings

    1/3 c Butter
    1 c Sugar
    2 ts Baking powder
    1 ea Chocolate, unsweetened, squa
    1 ts Vanilla
    2 ea Egg, well beaten
    1 1/2 c Flour
    1/2 c Milk
    1 tb Butter

    Cream the 1/3 cup butter and sugar together, add the well beaten eggs
    and mix well. Sift flour and baking powder and add alternately with
    the milk to the first mixture. Put 1/3 of mixture into a bowl and add
    the 1 Tbsp of butter and chocolate which have been melted together.
    To the white batter, add the vanilla. Drop white batter, then
    chocolate, by spoonfuls into a well-greased, deep cake pan and bake
    at 350-F about 40 minutes.

    MMMMM

    -- Sean

    ... One today is worth two tomorrows.
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:18/200 to Sean Dennis on Sat May 17 10:11:00 2025
    Sean Dennis wrote to Dave Drum <=-

    He and MLoo hated being called out when they were wrong. But, Loo had other saving graces. I do miss his presence. And his cooking chops.

    Michael was always very nice to me. He once offered to buy me tickets
    to go to an echo picnic but I couldn't get enough time off of work.

    Michael was good about the pane rides - on Untied Airlines. He had so many
    ways of getting frequent flyer miles (more than he could use himself) that
    he was happ to share. Plus one of his good friends, Benita Bell, worked as
    some functionary at United and she could gethim deals on top of deals.

    I miss Burton, Dale (even if we argued from time to time) and Nancy
    also.

    Nancy and I had some memorable Scrabble games. When he husband e-mailed me with news of her passing he said "You've lost a Scrabble partner". As may
    have been. But he lost a wife

    Jim could be snooty but he did send me all of his recipes on a CD once.

    I can't believe I've been running a BBS for 29 years. I don't feel
    that old but here I am.

    Yeah, I know. I can't believe I've gotten this old. Don't feel a day
    over 80. Bv)= My mind thinks I'm still in my salad years - until my
    body reminds it that I need to bring th eoxygen along. Bv)=

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

    Title: Antique Apples
    Categories: Fruits, Citrus, Booze, Desserts
    Yield: 8 Servings

    4 c Water
    2 Regular tea bags
    1 c Sugar
    pn Cinnamon & ginger
    2 Strips lemon zest
    3 lb Golden delicious apples
    +=OR=+
    3 lb Gravenstien apples
    1/2 c Orange marmalade
    2 tb Triple sec
    4 Lemon slices; garnish

    Bring 4 cups of water to boil. Remove from heat add
    tea bags, sugar, spices and lemon zest. Let stand
    about 5 minutes. Peel, core, and quarter apples.

    Remove tea bags and bring liquid to boil again. Cook
    apples in liquid about 5 minutes or just til cooked
    through. Remove with slotted spoon and place in
    serving dish to cool.

    In small pan, combine marmalade and liqueur, bring to
    simmer,stirring well. Pour over apples, garnish with
    the quartered lemon slices.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... "Too much of a good thing is wonderful" -- Mae West
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Thu May 15 17:53:18 2025
    Hi Dave,


    The procedure wasn't too horrid. The results told them where to look during the broncoscopy. Turns out I have a cancer in my right lung.

    Not fun, I presume you'e setting up a date to get it taken out? I've
    had several CTs of my chest/lungs in the last couple of years--no
    cancer but some "ground glass nodules" that they need to keep an eye
    on.

    My first consult with the oncologist is next week. The cancer is of
    the squamous cell type and therefore, not aggressive. Today Im seeing
    a new doctor that my pulmonologist set up. And I'm confused. My
    problems are
    lungs, kidneys and heart. The new deal is a rheumatlogist and I just
    don't see, on the surface, how that fists my profile.

    There's undoubtedly something they want checked out. Don't know what a rheumatologist woud have to say but they figure there is something he
    needs to look at.

    That doesn't sound good; did you just pass out?

    Yup. Just keeled over. I don't remember much of it but I scared my
    brother when he couldn't find a pulse. Turns out it waqs caused by too high level of potassium in my blood.

    Gee, that would balance out the times I had too little potassium.
    Average out the two and we'd both be OK. (G)

    It's like a tight rope act. Got to stay balanced.

    Very much so!

    So, there I was in a place known to have good hospital food - and I
    was not able to eat much of it since I was on a both a renal and
    cardiac restriction.


    Fortunately they did let me have this ....

    Title: Cod Almondine

    Good thing they let you have something that tastes good. We're in the heart of Ohio Amish country--last night went out to dinner (buffet) at
    an Amish restaurant and tonight had a catered by (I think) Mennonites
    so have been eating well. Moving on in a couple of days so enjoying it while we can.

    Mennonite - Amish with a phone and/or a car. Bv)=

    We have a thriving Amish area not far from me. Have to be careful
    driving in that area lest you run over a buggyclip clopping along the road.

    We're out of that area now but still in the state. Had supper at a Steak
    N Shake tonight--we both enjoyed it, could go back but not too often as
    it's very filling. We'd had a very light lunch, me a light breakfast,
    but supper made up for both of them. (G)

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


    ... Feed your faith and starve your doubts to death.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Sean Dennis@1:18/200 to Dave Drum on Sat May 17 20:31:20 2025
    Dave Drum wrote to Sean Dennis <=-

    Michael was good about the pane rides - on Untied Airlines. He had so
    many ways of getting frequent flyer miles (more than he could use
    himself) that he was happ to share. Plus one of his good friends,
    Benita Bell, worked as some functionary at United and she could gethim deals on top of deals.

    I remember that. He discussed it in here a few times. I also remember he hated to be called Mike.

    Nancy and I had some memorable Scrabble games. When he husband e-mailed
    me with news of her passing he said "You've lost a Scrabble partner".
    As may have been. But he lost a wife

    I remember someone in here gave me the number to Nancy's hotel room a few
    days before she passed. I called her and talked to her for a short bit. I
    was deeply saddened when I was told she had passed. Nancy was an interesting person and one heck of a Scrabble player. I don't think I never won a game with her.

    I'm also thankful for Nancy's husband who was able to hack the Blue Wave door for Proboard and make it Y2K-compliant.

    Yeah, I know. I can't believe I've gotten this old. Don't feel a day
    over 80. Bv)= My mind thinks I'm still in my salad years - until my body reminds it that I need to bring th eoxygen along. Bv)=

    I'm hoping I can get that insulin pump to help me get a grip on my diabetes
    so I can get my bad foot reconstructed.

    I'm not giving up, ever. I still have a lot of life in me.

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

    Title: Happy Family Stew
    Categories: Meats
    Yield: 4 Servings

    1/4 c Vegetable oil
    3 lb Boneless beef chuck
    - sirloin top or round
    - cut into 2-inch cubes
    2 Onions, choppped
    2 Garlic cloves, chopped
    4 c Canned plum tomatoes
    - w/ juice, chopped
    1 1/2 cn Canned beef stock
    1 c Mild green chilies
    - drained and chopped
    1 tb Fresh oregano, chopped -OR-
    - 1 tsp dried
    2 ts Ground cumin
    3 tb Worcestershire sauce
    Salt
    Freshly ground pepper
    3 c Cooked rice

    1. Heat enough oil to cover bottom of large, heavy pan until oil is
    sizzling. 2. Dry meat well; add enough to pan to brown without
    crowding. Brown on high heat; turn when brown on one side; brown the
    second and continue until all sides of meat are completely brown.
    Remove; set aside. 3. Repeat with rest of meat. 4. Reduce heat; add
    onions and garlic to pan; cook over low heat until soft. 5. Return
    meat with its juice to pan; add next six ingredients; bring liquid to
    a boil. Reduce heat; simmer, partially covered, 2 to 3 hours or until
    meat is tender. 6. With knife or spoon, break meat up into bite-size
    pieces. Season with salt and pepper and serve over rice.

    MMMMM

    -- Sean

    ... One family builds a wall, two families enjoy it.
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:3634/12 to Ruth Haffly on Sun May 18 02:19:00 2025
    Ruth Haffly wrote to Dave Drum <=-

    The procedure wasn't too horrid. The results told them where to look during the broncoscopy. Turns out I have a cancer in my right lung.

    Not fun, I presume you'e setting up a date to get it taken out? I've
    had several CTs of my chest/lungs in the last couple of years--no
    cancer but some "ground glass nodules" that they need to keep an eye
    on.

    My first consult with the oncologist is next week. The cancer is of
    the squamous cell type and therefore, not aggressive. Today Im seeing
    a new doctor that my pulmonologist set up. And I'm confused. My
    problems are lungs, kidneys and heart. The new deal is a rheumatlogist
    and I just don't see, on the surface, how that fits my profile.

    There's undoubtedly something they want checked out. Don't know what a rheumatologist woud have to say but they figure there is something he needs to look at.

    So, she had me give a urine sample and now 'm on a course of antibotcs
    for a kidney infecton. And have a follow=up in two weeks.

    That doesn't sound good; did you just pass out?

    Yup. Just keeled over. I don't remember much of it but I scared my
    brother when he couldn't find a pulse. Turns out it was caused by too
    high level of potassium in my blood.

    Gee, that would balance out the times I had too little potassium.
    Average out the two and we'd both be OK. (G)

    It's odd. Back in the day when I told huge doses of duretcsmy kdneys out-processed potassum to the pont suffered muscle cramps. So began
    taking a potassium supplement stll have several jars of 99mg tablets
    n my stockple - looking for a new home.

    It's like a tight rope act. Got to stay balanced.

    Very much so!

    So, there I was in a place known to have good hospital food - and I
    was not able to eat much of it since I was on a both a renal and
    cardiac restriction.

    Fortunately they did let me have this ....

    Title: Cod Almondine

    Good thing they let you have something that tastes good. We're in the heart of Ohio Amish country--last night went out to dinner (buffet) at
    an Amish restaurant and tonight had a catered by (I think) Mennonites
    so have been eating well. Moving on in a couple of days so enjoying it while we can.

    Mennonite - Amish with a phone and/or a car. Bv)=

    We have a thriving Amish area not far from me. Have to be careful
    driving in that area lest you run over a buggy clip clopping along the road.

    We're out of that area now but still in the state. Had supper at a
    Steak N Shake tonight--we both enjoyed it, could go back but not too
    often as it's very filling. We'd had a very light lunch, me a light breakfast, but supper made up for both of them. (G)

    've pretty much qut Steak & Shake since they went to the "quick-serve" format and got rid of table servce. I told Jim Stuller (they're the S&S franchisee for this area), if he goes back to "dancing with who brought him" to the party I'd go back to eating in his restaurants.

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

    Title: Steak & Shake 5 Way Chilli
    Categories: Beef, Chilies, Beans, Herbs, Cheese
    Yield: 8 Servings

    MMMMM---------------------------CHILLI--------------------------------
    2 lb Coarse ground chuck (80/20)
    1 1/2 c Onion; diced
    1 ts Celery salt
    32 oz Tomato sauce
    1 c Water
    28 oz Pinto or Chilli beans
    2 ts Garlic powder
    1 1/2 ts Garlic salt
    2 tb + 1 ts chilli spice mix
    1/2 ts (ea) salt & pepper
    16 oz Tomato paste

    MMMMM-----------------------5-WAY ADD ONS----------------------------
    1 lb (dry weight) spaghetti
    1 md Onion; diced
    12 oz Co-Jack (Monterey Jack &
    - Colby cheese blend)
    2 tb Heinz Chili Sauce

    Please note the onions that are cooked in the chilli are
    optional. You can leave them out. I personally love
    onions when cooked in the chilli. Steak N Shake does not
    add onions to cooked chilli. Chopped onions are served on
    top of the chilli.

    In a skillet on medium-low heat saute ground beef and
    onions. When the beef has been cooked, drain all grease
    and place in a medium-large saucepan. Add celery salt,
    tomato sauce, beans, garlic powder, garlic salt, chilli
    spice, pepper, water, and salt, mix all ingredients.

    On low heat place a lid on the saucepan and simmer for
    one hour, stirring frequently. After the chilli has been
    cooking for an hour add tomato paste and stir well.
    Place lid on the pan and simmer an additional half-hour.
    Prepare spaghetti as directed and drain.

    TO ASSEMBLE: For individual serving: In a shallow bowl
    or plate place: Generous helpings of spaghetti 3/4 cup
    chilli 2 tablespoon Chili Sauce, Chopped Onions (to taste)
    1/2 cup Shredded Monterey Jack and Colby Cheese Mix Top
    with additional onions to your taste.

    Author: Stephanie Manley

    RECIPE FROM: https://copykat.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... I'm not a know-it-all, I just Google faster than you
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:3634/12 to Sean Dennis on Sun May 18 02:51:00 2025
    Sean Dennis wrote to Dave Drum <=-

    Michael was good about the pane rides - on Untied Airlines. He had so
    many ways of getting frequent flyer miles (more than he could use
    himself) that he was happ to share. Plus one of his good friends,
    Benita Bell, worked as some functionary at United and she could gethim deals on top of deals.

    I remember that. He discussed it in here a few times. I also remember
    he hated to be called Mike.

    Somehow I never, ever, thought of him a a "Mike". He was much to formal for that whilst being "jusk folks".

    Nancy and I had some memorable Scrabble games. When he husband e-mailed
    me with news of her passing he said "You've lost a Scrabble partner".
    As may have been. But he lost a wife

    I remember someone in here gave me the number to Nancy's hotel room a
    few days before she passed. I called her and talked to her for a short bit. I was deeply saddened when I was told she had passed. Nancy was
    an interesting person and one heck of a Scrabble player. I don't think
    I never won a game with her.

    Nancy and I were nip & tuck and I enjoyed the challenge. I note that
    you've upped your game recently

    I'm also thankful for Nancy's husband who was able to hack the Blue
    Wave door for Proboard and make it Y2K-compliant.

    Yeah, I know. I can't believe I've gotten this old. Don't feel a day
    over 80. Bv)= My mind thinks I'm still in my salad years - until my body reminds it that I need to bring th eoxygen along. Bv)=

    I'm hoping I can get that insulin pump to help me get a grip on my diabetes so I can get my bad foot reconstructed.

    I'm not giving up, ever. I still have a lot of life in me.

    Never give up. If you're going down take a few with you. Bv)=

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

    Title: Boyar Funeral Zharkoye
    Categories: Beef, Vegetables, Dairy, Herbs
    Yield: 4 Servings

    1/2 lb Beef
    5 Potatoes
    1 lg Onion
    2 tb Butter
    1 lg Carrot
    1 Parsley root
    1 Celery root
    2 cl Garlic
    1 tb Sour cream
    2 tb Chopped dill & parsley
    Salt & ground pepper

    Peel potatoes, wash, cut into cubes and fry in butter
    until light golden. Slice onion and fry in butter until
    golden. Cut carrot into small cubes and fry in butter.

    Dice beef and fry in butter until light brown. In a
    ceramic pot, put beef, potatoes, onion, carrot, roots,
    garlic, season with salt and pepper and pour over a
    little broth.

    Stew in the oven on average heat for 30 minutes. 10
    minutes before, add sour cream and sprinkle with green.

    Serve Zharkoye with salad from fresh vegetables,
    pickles, sauerkraut and green.

    Source: Olga Timokhina

    RECIPE FROM: http://www.ruscuisine.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... I only like the more popular milk derivatives, ice cream and cheese.
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