Shawn Highfield wrote to Dave Drum <=-

Okay it's just not popular here then. :) I'll try some of the discount places when I'm in next.

I don't know if this helps but I found this:

https://www.walmart.ca/en/ip/Puritan-Corned-Beef-Hash/6000200654679

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

Title: Queen Elizabeth Cake
Categories: Canadian, Cakes
Yield: 1 servings

1 c -Boiling water
1 c Dates;chopped
1 ts Baking soda
1/2 c Butter
1 c Sugar,granulated
1 Egg
1 ts Vanilla
1 1/2 c Flour,all purpose
1 ts Baking powder
1/2 ts -Salt

MMMMM----------------------BROILED TOPPING---------------------------
1/4 c Butter
1/2 c Brown sugar;packed
1/4 c Light cream
3/4 c Coconut;shredded;half nuts
-if desired

"This date and nut cake always included a broiled topping. Lazy Daisy
was a plain cake with the same topping. ... Queen Elizabeth cakes
have appeared in cook books coast to coast for many years. Some claim
that the recipe was a favorite of the Queen Mother and given to
worthy groups as a fund raiser during World War II. One from Quebec's
Eastern Townships includes the footnote that says that, "This is not
to be passed on but must be sold for charitable purposes for 15 cents."

In a reply to our query about the name of this recipe, the Queen
Mother's Lady-in-Waiting writes: "I fear I have to tell you that,
although we have known about this recipe for many years, it did not
originate from either Buckingham Palace or Clarence House...However
as Her Majesty always made it a rule, due to the number of requests
receieved, never to give "favorite recipes", I fear that I have to
tell you that you that should you wish to include this recipe in any
cookbook, it should only be called a 'date and walnut cake' with no
reference to the Queen Mother."

Pour water over dates and soda; let stand until lukewarm. In bowl,
cream butter with sugar; beat in egg and vanilla. Mix together flour,
baking powder and salt; add to creamed mixture alternately with date
mixture. Spread in a greased and floured 9 inch square cake pan. Bake
in 350F oven for 40 minutes or until tester comes out clean.

Broiled Topping: In a small heavy saucepan, combine butter, packed
brown sugar, light cream and coconut (half nuts if desired). Bring to
a boil, stirring; boil gently for 1 minute. Spread over warm baked
cake; broil until bubbly and lightly browned, watching carefully.

SOURCE: The Forties chapter, _A Century of Canadian Home Cooking_

MMMMM

-- Sean

--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,
On <Mon, 11 Aug 24>, you wrote me:

https://www.walmart.ca/en/ip/Puritan-Corned-Beef-Hash/6000200654679

Right? It's never in the store. Andrea was with me last time at wally world and
she couldn't find it either. LOL

Thanks though!

Shawn


* SeM. 2.26 * It's so true to life it's hardly true.
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Shawn Highfield wrote to Sean Dennis <=-

https://www.walmart.ca/en/ip/Puritan-Corned-Beef-Hash/6000200654679

Right? It's never in the store. Andrea was with me last time at
wally world and she couldn't find it either. LOL

Thanks though!

Try asking at the service desk. And ask your friends to ask. If they sense
a demand they may begin stocking it. But, then, this is Walmart we're
talking about. There's a reason I don't do business with them.

Save thi for when you can be a carnivore again.

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

Title: Homemade Hash
Categories: Beef, Potatoes, Vegetables
Yield: 6 servings

1/2 c Butter
2 Onions; diced
3 c Diced boiled potatoes
1/4 ts Salt
1/4 ts Black pepper
3 c Diced cooked corned beef

In a large skillet over medium-high heat, melt butter;
saute onions 3 to 4 minutes, or until tender.

Add potatoes, salt, and pepper and cook 10 - 12 minutes,
stirring occasionally. Add corned beef, and cook 5 - 6
minutes, or until heated through.

NOTES: You can substitute refrigerated or frozen diced
potatoes, if you'd like.

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

Uncle Dirty Dave's Archives

MMMMM

... The meal is not over when I'm full. The meal is over when I hate myself. --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,
On <Wed, 13 Aug 24>, you wrote me:

Try asking at the service desk. And ask your friends to ask. If they
sense a demand they may begin stocking it. But, then, this is Walmart we're talking about. There's a reason I don't do business with them.

I will try that if the service desk ever doesn't have a massive line. I
don't want a can bad enough to wait for an hour to be told "We dont' order things, call head office." which is what I can only assume will be the
response I get.

Save thi for when you can be a carnivore again.

I can eat /some/. I had a burger the other day that mostly stayed down.

Shawn

* SeM. 2.26 * A single death is a tragedy, a million deaths a statistic.
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Shawn Highfield wrote to Dave Drum <=-

I can eat /some/. I had a burger the other day that mostly stayed
down.

My doctors tell me I need to eat a lot more protien as it's protein your
body uses to repair itself. So tonight, I'm cracking out the Instant Pot
and will cook some boneless skinless chicken breasts to hot juicy and "gummable" perfection. LOL

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

Title: Beef and Cornbread Supper
Categories: Meats
Yield: 6 servings

1 1/2 lb Lean ground beef
10 oz Can cream of asparagus soup
1/4 c Onion, finely chopped
2 ts Worcestershire sauce
3/4 c All purpose flour, sifted
1/2 c Corn meal
1 tb Baking powder
1 ts Salt
1/4 c Shortening, melted
2/3 c Milk
1 x Green pepper rings

Preheat oven to 425 degrees. Brown ground beef in a 10 inch cast iron
skillet. Add soup, onion and worcestershire sauce. Simmer for about
5 minutes. Sift the flour, corn meal, baking powder and salt
together in a medium bowl. Add shortening and milk. Beat until
smooth. Pour over ground beef mixture. Spread with narrow spatula
to within 2 inches of the edge. Top with green pepper rings. Bake
for 15 to 20 minutes. Do set the skillet on the table and serve with
a salad...

MMMMM

-- Sean

--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,
On <Thu, 14 Aug 24>, you wrote me:

My doctors tell me I need to eat a lot more protien as it's protein
your body uses to repair itself. So tonight, I'm cracking out the

I need to eat a lot more too. I may have to get a additive because
I can only eat so much cheese and fish before I lose my mind.

and will cook some boneless skinless chicken breasts to hot juicy and "gummable" perfection. LOL

Laugh.

Shawn


* SeM. 2.26 * Useless Invention: Checkered paint.
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Shawn Highfield wrote to Dave Drum <=-

Try asking at the service desk. And ask your friends to ask. If they
sense a demand they may begin stocking it. But, then, this is Walmart we're talking about. There's a reason I don't do business with them.

I will try that if the service desk ever doesn't have a massive line.
I don't want a can bad enough to wait for an hour to be told "We dont' order things, call head office." which is what I can only assume will
be the response I get.

Oh, I know they don't do special orders from the stores. That's what the
web site is for. Since I'm an Amazon Prime (and HyVee Perks+) member I
can order on-line and get free delivery.

Save this for when you can be a carnivore again.

I can eat /some/. I had a burger the other day that mostly stayed
down.

Test run? Does your condition have a name? Icertainly wouldnt want to
catch it whatever the case.

* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin)

I signed up at Pharcyde but found that their grafix are off-putting
and confusing. And they don't carry the Recipes echo. So, I'm gonna
have to find another alternative.

Here's a burger you should be able to wolf down with ni problema. Bv)=

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

Title: Carrigan's Grill Shrimp Burgers
Categories: Seafood, Vegetables, Herbs, Chilies, Breads
Yield: 8 Patties

1 tb Butter
3/4 c Fine chopped yellow onion
1/4 c Fine chopped celery
1/4 c Fine chopped bell pepper
1 1/2 ts Salt
3/4 ts Cayenne pepper
2 lb Shrimp; peeled, deveined,
- chopped or ground *
2 ts Chopped garlic
1/4 c Sliced scallion greens
2 lg Eggs; beaten
+=PLUS=+
1 lg Egg; beaten, divided use
2 c Fine dried bread crumbs;
- divided use
1/2 c A-P flour
2 ts Dirty Dave's Seasoning
- (recipe follows)
2 tb Water
1/4 c Oil

In a large skillet, melt the butter over medium heat. Add
the onions, celery, bell pepper, salt, and cayenne. Cook,
stirring, until soft for about 6 minutes.

Add the shrimp and cook, stirring, for 3 minutes.

Transfer the mixture to a large mixing bowl and let cool
slightly. Add the garlic, green onions, 2 of the eggs,
and 1 cup of the bread crumbs. Stir to mix well. Divide
into 8 equal portions and form into patties. Set aside.

Put the flour in a shallow bowl and season with 1
teaspoon of the Dirty Dave's seasoning. Put the remaining
1 cup bread crumbs in another shallow bowl and season
with the remaining 1 teaspoon Dirty Dave's seasoning. Put
the beaten egg in yet another shallow bowl, add the water
and beat lightly.

Heat the oil in 2 large skillets over medium heat. Dredge
each patty first in the flour, then in the egg mixture,
then in the bread crumbs, turning to coat completely and
shaking off any excess. Cook 4 patties at a time in each
skillet, until lightly browned, 5 to 6 minutes on each
side. Drain on paper towels.

* Depending on time, energy and inclination I sometimes
chopped the shrimp, sometimes ran through the meat
grinder using the medium plate.

Serve on toasted buns with the usual condiments.

Makes 8 patties/sandwiches

Uncle Dirty Dave's Kitchen

MMMMM

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

Title: Burger Seasoning Blend
Categories: Herbs, Chilies, Vegetables, Rubs
Yield: 12 Servings

1/4 c Salt
2 tb Paprika
2 tb Garlic powder
1/2 tb Ground cumin
1/2 tb Ground black pepper
1/2 tb Dried basil
1/2 tb Dried parsley
1 ts Ground ancho chile powder
1 tb Onion powder
1 ts Colman's dry mustard

Combine all ingredients in a bowl and mix until well
combined.

Store in an air tight container.

Doubles easily.

Uncle Dirty Dave's Kitchen

MMMMM

... Hey, it's bread with stuff on it, so it's a sandwich.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Sean,

I can eat /some/. I had a burger the other day that mostly stayed
down.

My doctors tell me I need to eat a lot more protien as it's protein
your body uses to repair itself. So tonight, I'm cracking out the
Instant Pot and will cook some boneless skinless chicken breasts to
hot juicy and "gummable" perfection. LOL

Can you do protein shakes and such like? Sometimes something like that
is an easier way to get protein than trying to eat more. But, then you
probably have to watch the carb/calorie/etc count.

I think the after effects of Hurricane/tropical storm/depression Debby
knocked out my Fido for a few days. We had about 4" of rain here but a
lot more in other parts of the state, with flooding and several
tornadoes, including a couple in one of the counties next to us. Steve
was working at the Emergency Operations Center in that county, same town
as where one touched down, but was unaffected. Glad that system is gone,
but keeping an eye on thr tropics for the next couple of months until
hurricane season is officially over.

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


... OH NO! Not ANOTHER learning experience!

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

Shawn Highfield wrote to Sean Dennis <=-

I need to eat a lot more too. I may have to get a additive because
I can only eat so much cheese and fish before I lose my mind.

I can definitely understand where you're coming from.

-- Sean

--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Sean Dennis <=-

Can you do protein shakes and such like? Sometimes something like that
is an easier way to get protein than trying to eat more. But, then you probably have to watch the carb/calorie/etc count.

I tried those and my gut didn't like them. I suspect I now have Crohn's disease from all the weird antibiotics that got pumped into me afdter my
heart attacks for eight months. I'm going to a VA gasteroenterologist in a coulple of weeks. A local VSO told me that is they put in my record that
they did this to me, he told me to contact him as I would be eligible for
100% disability due to malpractice.

I think the after effects of Hurricane/tropical storm/depression Debby knocked out my Fido for a few days.

Yeah, she was a sneaky one. We didn't feel any effects here--some rain
would be appreciated--but I think Newfoundland, PEI, and Nova Scotia are in
her path now.

Here's a recipe from our late friend, Michael.

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

Title: "Southern Chili Georgia Style"
Categories: Loo, Chili, Beef, Chilies, Southern
Yield: 1 Servings

3 lb Chuck; cut in chunks
3 ts Oil
1 1/2 c Beef broth
1 1/2 c Chicken broth
4 1/2 tb CA chile powder
4 tb Gebhardt chili powder
1/2 tb NM hot chile powder
1/2 tb Chimayo chile powder
1/2 tb Pasilla powder
3 1/2 tb Cumin
1 tb Granulated garlic
4 ts Onion powder
1/2 tb Brown sugar
1 ts Tabasco
8 oz Tomato sauce
1/2 c Canned green chiles;
Chopped

Brown meat and add to chili pot along with broths, tomato sauce, and
green chiles. Add 2/3 of the spices. Cook for 2 hr. Add remaining
spices. Cook 1 hr or until meat is tender. Add salt to taste.

30th Annual World's Championship Recipe -adapted Georgia Weller,
Bloomfield, Hills MI http://www.chilicookoff.com/1996.htm From:
mloo@juno.com (Michael Loo)

MMMMM

-- Sean

--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

On <Fri, 15 Aug 24>, you wrote me:

Oh, I know they don't do special orders from the stores. That's what
the web site is for. Since I'm an Amazon Prime (and HyVee Perks+)
can order on-line and get free delivery.

We have Prime here too. So after spending a lot of time googling yesterday
I believe something happened at the factory that makes the corned beef hash. IT's sold out pretty much everywhere, and what is available at amazon is so over priced it's not funny.

I was at the local Foodland (High end grocery store here) and found in the fridge section a corned beef hash thing. Instructions are open the pouch and brown. I'll send my review with the brand tomorrow as Andrea is coming to
the woods later today (Friday) and I'll make it for our breakfast Saturday.

I can eat /some/. I had a burger the other day that mostly

Test run? Does your condition have a name? Icertainly wouldnt want to catch it whatever the case.

I don't know I haven't bothered getting tested, at this point I don't care. I just try meat now and again and some days all is good, other days it
is not good.

I signed up at Pharcyde but found that their grafix are off-putting
and confusing. And they don't carry the Recipes echo. So, I'm gonna
have to find another alternative.

He'll get any echo you want. As for graphics... once you are a member
you dont' even need to call the BBS unless you want to make a change
to echo areas. Just use FTP to download / uploads your QWK/REP.
It's just been a rock solid place for me to get mail and Nick is a nice guy
who has gone waaaay out of his way for me in the past in regards to
setting up point address and pretty much any other crazy request I've
had. LOL

Shawn


* SeM. 2.26 * I hear what you're saying but I just don't care.
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Hi Sean,
On <Fri, 15 Aug 24>, you wrote me:

I need to eat a lot more too. I may have to get a additive

I can definitely understand where you're coming from.

I did get an additive that I used to use, it's a flavourless powder.
I sprinkle / mix it into what I'm having and it boosts the protein.

I needed to make a decision quick as I've been having issues
moving. After only a day my pain is down a bit in the legs, so
see if you can get the VA to write a script for it? That's what I
did and my insurance paid for some of it. (40% I think).

Shawn


* SeM. 2.26 * As your Doctor I advise you to drink heavily.
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Shawn Highfield wrote to Dave Drum <=-

Oh, I know they don't do special orders from the stores. That's what
the web site is for. Since I'm an Amazon Prime (and HyVee Perks+)
can order on-line and get free delivery.

We have Prime here too. So after spending a lot of time googling yesterday I believe something happened at the factory that makes the corned beef hash. IT's sold out pretty much everywhere, and what is available at amazon is so over priced it's not funny.

Hash has been going up faster than other foods for tha past few years.
Dunno the cause. But it used to be about the same price as a can of
Campbell's Cream of (whatever) soup. Currently it's give-or-take about
double. And while the soup goes on sale from time to time the hash
never does.

I was at the local Foodland (High end grocery store here) and found in
the fridge section a corned beef hash thing. Instructions are open the pouch and brown. I'll send my review with the brand tomorrow as Andrea
is coming to the woods later today (Friday) and I'll make it for our breakfast Saturday.

I can eat /some/. I had a burger the other day that mostly

Test run? Does your condition have a name? Icertainly wouldnt want to catch it whatever the case.

I don't know I haven't bothered getting tested, at this point I don't care. I just try meat now and again and some days all is good, other
days it is not good.

I used to was that way. Let it sort itself out. But ignoring my high
blood pressure landed me in hospital in a coma and resulted in damaged
kidneys and other stuff. So I pay closer attention these days.

I signed up at Pharcyde but found that their grafix are off-putting
and confusing. And they don't carry the Recipes echo. So, I'm gonna
have to find another alternative.

He'll get any echo you want. As for graphics... once you are a member
you dont' even need to call the BBS unless you want to make a change
to echo areas. Just use FTP to download / uploads your QWK/REP.
It's just been a rock solid place for me to get mail and Nick is a nice guy who has gone waaaay out of his way for me in the past in regards to setting up point address and pretty much any other crazy request I've
had. LOL

He seemed to be nice when I signed on. It's just not to my taste - and
as I mentioned I couldn't find the Recipes echo. S'all right. Not the
end of the world.

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

Title: Camp Chilli *
Categories: Stews, Chilies, Vegetables
Yield: 4 Servings

1 c Lentils
3 tb Tomato soup powder
2 tb Masa or corn flour
1 tb Chilli spice mix
1 tb Onion flakes
1 tb Cumin
1 ts Oregano
1 ts Salt
1 cl Garlic
4 c Water

Combine all the ingredients and simmer 30-45 min depending
upon your altitude.

* They forgot the meat. You can't make chilli without meat!
"Where's the Beef?" - UDD

From: MARIE CAMPBELL

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM


... "Velveeta - you can eat it or you can wax your car with it." Judy
Garland
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,

Can you do protein shakes and such like? Sometimes something like that
is an easier way to get protein than trying to eat more. But, then you probably have to watch the carb/calorie/etc count.

I tried those and my gut didn't like them. I suspect I now have
Crohn's disease from all the weird antibiotics that got pumped into me afdter my heart attacks for eight months. I'm going to a VA gasteroenterologist in a coulple of weeks. A local VSO told me that
is they put in my record that they did this to me, he told me to
contact him as I would be eligible for 100% disability due to
malpractice.

Sounds like no fun all around. Antibiotics can really tear up your
system, even for short term use. I just finished a 10 day round of them
because the pulmonology PA heard something (confirmed by a CT scan and
my primary doctor) in my lungs. I always have yogurt with active
cultures as part of breakfast but still had a bit of trouble with side
effects from the antibiotics. It didn't last long but no fun for the
time they kicked in.

I think the after effects of Hurricane/tropical storm/depression

Debby RH> knocked out my Fido for a few days.

Yeah, she was a sneaky one. We didn't feel any effects here--some
rain would be appreciated--but I think Newfoundland, PEI, and Nova
Scotia are in her path now.

This is the time of year I really pay attention to the weather reports.
At one point, Debby was supposed to go right thru the Raleigh area. She
turned slightly to the west, just enough so that we were on the right
side of it, got wind, rain, tornadoes out of it.

Here's a recipe from our late friend, Michael.

Title: "Southern Chili Georgia Style"
Categories: Loo, Chili, Beef, Chilies, Southern
Yield: 1 Servings

Brown meat and add to chili pot along with broths, tomato sauce, and
green chiles. Add 2/3 of the spices. Cook for 2 hr. Add remaining
spices. Cook 1 hr or until meat is tender. Add salt to taste.

30th Annual World's Championship Recipe -adapted Georgia Weller,
Bloomfield, Hills MI http://www.chilicookoff.com/1996.htm From:
mloo@juno.com (Michael Loo)

Quite an interesting assortment of spices. I'll usually use a variety of peppers (whatever I have on hand/can find in the produce section) in my
chili. For the "competition style" I'll also use tomatoes and onions;
the family style is usually much milder with ground beef, tomatoes,
onios, corn and (usually) bell peppers.


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


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

Hi Dave,
On <Sun, 17 Aug 24>, you wrote me:

Hash has been going up faster than other foods for tha past few
years. Dunno the cause. But it used to be about the same price as a

The canned stuff is sold out everywhere. On amazon the best price I found
was $45 for 4 cans. I don't want it that badly. :)

found in the fridge section a corned beef hash thing.
open the pouch and brown. I'll send my review with the brand

Okay it was a "Our compliments" brand (store brand) of corned beef hash
in a tube. After reading ingredients Andrea can not eat it. Why there is flour in this I have no idea. I dumped some in a frying pan crisped it up threw an egg on top. I ate some and the rest got tipped into the bin.

Not at all what I was expecting and I don't know why... It looked the same
as the canned, overly processed corn beef, tiny little potatoes. I did not like the spice mixture one bit.

Glad I tried it, will wait for the canned crap for the next time I crave it, or I will just use a canned CB and make the GD potato myself. LOL

I used to was that way. Let it sort itself out. But ignoring my high
blood pressure landed me in hospital in a coma and resulted in
damaged kidneys and other stuff. So I pay closer attention these
days.

I am on top of the important stuff. Blood pressure is under control with
meds, Which reminds me I need to do blood work, I'll try to get that
done tomorrow morning before work, it's just hard to leave the house
without my cup of coffee... I'm not awake. ;)

He seemed to be nice when I signed on. It's just not to my taste -
and as I mentioned I couldn't find the Recipes echo. S'all right. Not
end of the world.

True enough! I know the one we are not allowed to talk about yet is
working smoothly. I'm down to Pharcyde and that one pretty much as
my regular's.

Shawn


* SeM. 2.26 * CAT (n.), Furry keyboard cover.
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Shawn Highfield wrote to Dave Drum <=-

Hash has been going up faster than other foods for tha past few
years. Dunno the cause. But it used to be about the same price as a

The canned stuff is sold out everywhere. On amazon the best price I
found was $45 for 4 cans. I don't want it that badly. :)

How big were the cans? Amazon US has Hormel 14 oz cans @ U$37.08/12. That
works out to U$3.09/14 oz - used to be a buck and a quarter just a few years ago. Sheesh. Armour is a couple bucks less in money and a long chalk short
in taste.

found in the fridge section a corned beef hash thing.
open the pouch and brown. I'll send my review with the brand

Okay it was a "Our compliments" brand (store brand) of corned beef hash
in a tube. After reading ingredients Andrea can not eat it. Why there
is flour in this I have no idea. I dumped some in a frying pan crisped
it up threw an egg on top. I ate some and the rest got tipped into the bin.

Not at all what I was expecting and I don't know why... It looked the
same as the canned, overly processed corn beef, tiny little potatoes.
I did not like the spice mixture one bit.

Glad I tried it, will wait for the canned crap for the next time I
crave it, or I will just use a canned CB and make the GD potato myself. LOL

IOW you'll know better next time.

I used to was that way. Let it sort itself out. But ignoring my high
blood pressure landed me in hospital in a coma and resulted in
damaged kidneys and other stuff. So I pay closer attention these
days.

I am on top of the important stuff. Blood pressure is under control
with meds, Which reminds me I need to do blood work, I'll try to get that done tomorrow morning before work, it's just hard to leave the
house without my cup of coffee... I'm not awake. ;)

They used to have me get my vampire visits on "fasting". Although tea
or coffee was allowed (w/o sugar). Currently they have dropped the no
food requirement. But I always ask for forms sake. Don't wanna screw
the pooch on that.

He seemed to be nice when I signed on. It's just not to my taste -
and as I mentioned I couldn't find the Recipes echo. S'all right. Not
end of the world.

True enough! I know the one we are not allowed to talk about yet is working smoothly. I'm down to Pharcyde and that one pretty much as
my regular's.

I'll e-mail for an answer as to which oone "we are not allowed to talk
about yet". Just curious.

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

Title: Corned Beef Hash Brown Casserole
Categories: Beef, Vegetables, Potatoes, Cheese, Dairy
Yield: 9 Servings

3 tb Oil; more for greasing
6 c Tater Tots; from a 32-ounce
- bag (about 28 ounces)
1 sm Yellow onion; fine chopped
1 Red bell pepper; fine chop'd
1 Bell pepper; fine chopped
Salt & fresh ground pepper
1/2 lb Sliced deli corned beef; in
- 1/2" pieces
8 lg Eggs
1 1/2 c Milk
3/4 ts Dry mustard
4 ds Hot sauce; to taste
1 1/2 c Shredded Cheddar

Recipe courtesy Food Network Kitchen

Set the oven @ 450°F/232°C.

Grease a 9" X 13" baking dish with oil. Fill the bottom
of the dish with one layer of the potatoes (about 4
cups). Drizzle the potatoes with 1 tablespoon of the
oil. Bake until hot and crisp, about 20 minutes. Let
cool for 15 minutes.

Meanwhile, heat the remaining 2 tablespoons oil in a
large skillet over medium-high heat. Add the onions and
red and green peppers. Season with 1/2 teaspoon salt and
a few grinds of black pepper. Cook, stirring
occasionally, until the vegetables have softened and
started to brown, about 6 minutes. Add the corned beef,
and cook for 2 minutes more. Let cool.

Whisk together the eggs, milk, mustard, hot sauce, 1/2
teaspoon salt and 1/4 teaspoon ground black pepper in a
large bowl.

Sprinkle 1/2 cup of the Cheddar over the potatoes in the
casserole dish. Layer the vegetable-beef mixture over
the Cheddar. Pour the egg mixture into the dish and top
with the remaining cup of Cheddar. (The casserole can be
assembled up to this point and refrigerated overnight.
Remove from the refrigerator 30 minutes before baking.)

Set the oven @ 350°F/175°C.

Top the casserole with the remaining potatoes (about 2
cups). Bake until the egg mixture is set and the top is
lightly golden brown, 50 to 60 minutes. Let cool for 15
minutes before serving warm or at room temperature.

Yield: 8 to 10 servings

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

Uncle Dirty Dave's Kitchen

MMMMM

... Tip from my ex-stockbroker: For 39 cents, I can supersize those fries.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dave Drum wrote to Shawn Highfield <=-

I'll e-mail for an answer as to which oone "we are not allowed to talk about yet". Just curious.

He means me, Dave. XD

I am still having issues with DOSemu not working so no DOS doors yet and why
I haven't officially put up a welcome sign yet. I do have some of my file areas set up but no one really uses them much anymore.

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

Title: Granny Twichell's Secret Chocolate Cupcake Recipe
Categories: Baker
Yield: 4 Servings

10 oz Semisweet chocolate, broken
Into 1/2-ounce pieces
1 c Heavy cream
2 oz Unsweetened chocolate,
Broken into 1/2-ounce
Pieces
5 lg Eggs
1/2 c Granulated sugar
1 ts Pure vanilla extract
3/4 c Cake flour
1/2 ts Baking soda
2 c Semisweet chocolate chips

Preheat the oven to 325 degrees Fahrenheit.

Heat 1-inch of water in the bottom half of a double boiler over medium
heat. Place 10 ounces semisweet chocolate, 1 cup heavy cream and 2
ounces unsweetened chocolate in the top half of the double boiler.
Tightly cover with plastic wrap. Allow to heat for 8 minutes. Remove
from the heat and stir until smooth. Set aside until needed.

Place the eggs, sugar and vanilla extract in the bowl of an electric
mixer fitted with a paddle. Beat on medium until lemon-colored and
slightly thickened, about 4 minutes. Add the melted chocolate mixture
and beat on medium for 15 to 20 seconds more. Add the cake flour,
baking soda and chocolate chips, and beat on low for 10 seconds.
Increase to medium and beat for an additional 10 seconds. Remove the
bowl from the mixer. Use a rubber spatula and thoroughly combine the
batter.

Evenly divide the mixture into 18 bake cups that have already been
positioned into muffin tins, filling the cups to within 1/4 below the
rim. Bake in the preheated oven until a toothpick inserted in the
center comes out clean, about 25 to 30 minutes. Remove from the oven
and allow to cool to room temperature.

BAKERS' DOZEN MARCEL DESAULNIERS SHOW #BD1A22

MMMMM

-- Sean

--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,
On <Tue, 19 Aug 24>, you wrote me:

ago. Sheesh. Armour is a couple bucks less in money and a long chalk
short in taste.

Grumble about prices.

I crave it, or I will just use a canned CB and make the GD

IOW you'll know better next time.

That's the truth.

They used to have me get my vampire visits on "fasting". Although tea
or coffee was allowed (w/o sugar). Currently they have dropped the no
food requirement. But I always ask for forms sake. Don't wanna screw
the pooch on that.

If they could drop the no coffee thing I'd get it done asap. Of course the other
day I woke up and my right hip seems to be "off". I can't put any weight on it and am walking with a cane.

I don't even want to drive just in case.

I'll e-mail for an answer as to which oone "we are not allowed to
talk about yet". Just curious.

Just Sean's outpost. It's not like it's a secret I was being tounge in
cheek since I believe while he's setting up it's invite only and I know
you and I were invited. ;)

Shawn


* SeM. 2.26 * He's one wheel short of a unicycle!
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Sean Dennis wrote to Dave Drum <=-

I'll e-mail for an answer as to which oone "we are not allowed to talk about yet". Just curious.

He means me, Dave. XD

'ats what he sayed in e-mail.

I am still having issues with DOSemu not working so no DOS doors yet
and why I haven't officially put up a welcome sign yet. I do have some
of my file areas set up but no one really uses them much anymore.

Scrabble is the only one I give two hoots about. Back in the day, before
the ionterweb became a "thing" we had a guy who worked for Burroughs and salvaged one of their mini-frame B-20 confusers. Lee built a home-brew, multi-line BBS on it where one could do on-line chat or play live on-line
games (Mostly D&D style)

The system was called "Minnie" and every few months we'd have a Minnie-
Fest where we'd get together for food, beverage and chin wagging. It was
an early, local version of the Cooking Echo picnics. We still get together (those of us who haven't fallen off our twigs or relocated) on the second Wednesday of every month for food & beverage and catching up. Lee is
retired from a position as head of IT for State Farm insurance and now
works part-time as a hearse driver for a local funeral home. Just to
have "something to do".

Rather like me an AutoZone. Bv)=

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

Title: Minnie Pearl's County Breakfast
Categories: Pork, Potatoes, Vegetables, Cheese
Yield: 6 Servings

6 sl Bacon
4 c Diced, cooked potatoes
1/2 c Chopped green bell pepper
2 tb Chopped onion
6 lg Eggs *
1 c Grated sharp Cheddar cheese

Cook bacon in skillet until crisp. Remove from skillet and
crumble. Add potatoes, green pepper and onion to the dripping.
Cook until lightly browned. Season to taste.

Break eggs over potato mixture. Cover and cook until eggs
are done. Sprinkle with cheese and crisp bacon. Cover and
heat until cheese melts.

Makes 6 servings.

* Minnie Pearl didn't specify whether the eggs should be
broken and scrambled. For your best shot at evenly cooked
eggs, Mr Breakfast recommends beating the eggs with 3 or 4
tablespoons of milk before adding them to the potatoes and
creating a delicious scramble.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Submitted 02/03/2009.

From: http://www.mrbreakfast.com

Uncle Dirty Dave's Archives

MMMMM

... "I got some new underwear the other day. Well, new to me" -- Emo Phillips --- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Re: Canadian hash?
By: Dave Drum to Sean Dennis on Tue Aug 20 2024 10:21:00

Scrabble is the only one I give two hoots about. Back in the day, before the ionterweb became a "thing" we had a guy who worked for Burroughs and salvaged one of their mini-frame B-20 confusers. Lee built a home-brew, multi-line BBS on it where one could do on-line chat or play live on-line games (Mostly D&D style)

That sounds fun! Back in the day i played a game on IRC called Acrophobia.
I write a clone in C for a MUD-style game, and have since lost the source
code.

https://en.wikipedia.org/wiki/Acrophobia_(game)

The system was called "Minnie" and every few months we'd have a Minnie- Fest where we'd get together for food, beverage and chin wagging. It was
an early, local version of the Cooking Echo picnics.

That sounds even more fun.

Title: Minnie Pearl's County Breakfast

Which county? The word associations that come to mind are "county fair"
and "county jail." :}

-Ben
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Dave Drum wrote to Sean Dennis <=-

Scrabble is the only one I give two hoots about. Back in the day,
before the ionterweb became a "thing" we had a guy who worked for Burroughs and salvaged one of their mini-frame B-20 confusers. Lee
built a home-brew, multi-line BBS on it where one could do on-line chat
or play live on-line games (Mostly D&D style)

I like Scrabble also so that's why I'm trying to figure out what's going on. Frustrating.

The system was called "Minnie" and every few months we'd have a Minnie- Fest where we'd get together for food, beverage and chin wagging. It
was an early, local version of the Cooking Echo picnics. We still get together (those of us who haven't fallen off our twigs or relocated) on the second Wednesday of every month for food & beverage and catching
up.

Those were the days, weren't they? When I was stationed at Fort Hood in the 90s, I started running my own BBS. We used to have large meetups at a local reastaurant back then. I miss those days.

Lee is retired from a position as head of IT for State Farm
insurance and now works part-time as a hearse driver for a local
funeral home. Just to have "something to do".
Rather like me an AutoZone. Bv)=

I wish I was allowed to work but my docs have told me no due to my heart. I know it might sound strange but I miss working. I'd be happy to have even a part-time job.

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

Title: Roast Venison (Would Work with Donkey)
Categories: Loo, British, Venison, Marinades, Pork
Yield: 4 Servings

4 lb Hauch of venison (1 1/2 - 2
Kg)
2 oz Dripping (50 g)
Pork caul or lard
Chopped bones
For the marinade:
2 pt Red wine (1L)
1/4 pt Wine vinegar (125 ml)
1/4 pt Olive oil (125 ml)
3 Cloves
1 Sliced onion
1 Sliced carrot
1 Lemon, juice of
8 Crushed peppercorns
1 Sprig of thyme
1 Sprig of marjoram
1 Crushed clove of garlic
1 Bay leaf

Add oil to the boiling vinegar and wine and pour over other marinade
ingredients. Leave to cool. Add meat to the marinade. Turn daily and
leave in for at least two days.

To roast: melt the dripping in a roasting tin and seal the meat
quickly. Tie a skin of pork fat over the meat or lard with pork fat.
Place on a bed of chopped bones. Pour over strained marinade and cook
in a hot oven until tender, basting occasionally. Allow 20 min to the
pound (44 min/kg) and 20 min more. Serve with gravy made using game
stock, port wine, and redcurrant jelly to sweeten.

http://www.weblink.co.uk/taste/

From: Michael Loo Date: 03 May 98

MMMMM

-- Sean

--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ben Collver wrote to Dave Drum <=-

Scrabble is the only one I give two hoots about. Back in the day, before the ionterweb became a "thing" we had a guy who worked for Burroughs and salvaged one of their mini-frame B-20 confusers. Lee built a home-brew, multi-line BBS on it where one could do on-line chat or play live on-line games (Mostly D&D style)

That sounds fun! Back in the day i played a game on IRC called Acrophobia. I write a clone in C for a MUD-style game, and have since
lost the source code.

I ran a BBS under Citadel - which was basd loosely on the D&D structure
with the subjects called "rooms" rather than "echoes". Networking was
done by direct calling - so it was as loose and sloppy as life itself.
Not structured as Fido seems to be. Bv)=

Here's a link to the Wiki - https://en.wikipedia.org/wiki/Citadel_(software)

The system was called "Minnie" and every few months we'd have a Minnie- Fest where we'd get together for food, beverage and chin wagging. It was an early, local version of the Cooking Echo picnics.

That sounds even more fun.

Title: Minnie Pearl's County Breakfast

Which county? The word associations that come to mind are "county
fair" and "county jail." :}

That my be a typo that has survived all these years. Minnie Pearl was a comedienn e and a star of the Grand Ole Opry on radio, TeeVee and live.

Nope. Bing research shows that as thet actual name. Altho the silly-arsed
chat bot sidebar uses the "county" spelling then references "country".

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

Title: Country-Style Scrambled Eggs
Categories: Pork, Potatoes, Vegetables, Dairy, Cheese
Yield: 4 servings

8 sl Bacon; diced
2 c Diced red potatoes
1/2 c Chopped onion
1/2 c Chopped brll pepper
8 lg Eggs
1/4 c Milk
1 ts Salt
1/4 ts Pepper
1 c Shredded Cheddar cheese

In a 9" cast-iron or other ovenproof skillet, cook bacon
over medium heat until crisp. Using a slotted spoon,
remove to paper towels to drain. Cook and stir potatoes
in drippings over medium heat for 12 minutes or until
tender. Add onion and green pepper. Cook and stir for
3-4 minutes or until crisp-tender; drain. Stir in bacon.

In a large bowl, whisk the eggs, milk, salt and pepper;
add to skillet. Cook and stir until eggs are completely
set. Sprinkle with cheese; stir it in or let stand until
melted.

Joyce Platfoot, Wapakoneta, Ohio

Makes: 4 servings

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

Uncle Dirty Dave's Archives

MMMMM

... "Your big opportunity may be right where you are now." -- Napoleon Hill
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Shawn Highfield wrote to Dave Drum <=-

They used to have me get my vampire visits on "fasting". Although
tea or coffee was allowed (w/o sugar). Currently they have dropped
the no food requirement. But I always ask for forms sake. Don't
wanna screw the pooch on that.

If they could drop the no coffee thing I'd get it done asap. Of
course the other day I woke up and my right hip seems to be "off".
I can't put any weight on it and am walking with a cane.

I don't even want to drive just in case.

Maybe you've met Mr. Ritis. Arthur has been with me for some time. My
ortho doc says it's more the cartilage which lubricates the joint that
is the problem. That doesn't worry me as much as my back. They got me
nekkid and took a bunch of X-Rays which showed the problem in the mid
and lumbar area. Now I've got to got get a C-T scan to see how bad the
soft tissue is. Can't do n MRI because of my pacemaker.

I'll e-mail for an answer as to which oone "we are not allowed to
talk about yet". Just curious.

Just Sean's outpost. It's not like it's a secret I was being tounge in cheek since I believe while he's setting up it's invite only and I know you and I were invited. ;)

I know. I've been reporting glitches as I find them. Currently the only continuing problem in in the message to area. Today I have 5 messages to
me. But in that tab only two of them show up, Two are posts I have written
and one is random. It's got him puzzled. But I have faith. Sean will
worry at it until it's right. In between doctor visits.

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

Title: BBS Chicken Veggie Skewers
Categories: Poultry, Vegetables, Squash, Chilies, Herbs
Yield: 6 Servings

1 1/2 lb Boneless chicken
3 tb Oregano
1 tb Pressed, chopped garlic
3 tb Olive oil
1/4 c Lemon juice
1/2 ts Ground cumin
2 tb Parsley leaves; chopped
1/2 ts Chile flakes
1/2 ts Salt
1/4 ts Black pepper
15 (to 20) cherry tomatoes
2 md Zucchini
Skewers

If you'll be using wooden skewers, soak them in water
so they don't burn in the oven.

Mix all ingredients except chicken, tomatoes, and
zucchini in a large bowl or large, sealable bag.

Slice chicken into small, 1" - 2" pieces. Add chicken
to the marinade and seal bowl or bag. Marinate for at
least thirty minutes and up to overnight.

Set your oven @ 425oF/218oC.

Slice zucchini into rounds.

Skewer the chicken and vegetables. Place on a baking
sheet.

Bake for 20-25 minutes.

RECIPE FROM: https://yoli.com

Uncle Dirty Dave's Archives

MMMMM

... How can you eat one of God's own creatures? With mustard and onions!
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Re: Re: Canadian hash?
By: Dave Drum to Ben Collver on Wed Aug 21 2024 05:42:00

I ran a BBS under Citadel - which was basd loosely on the D&D structure with the subjects called "rooms" rather than "echoes". Networking was
done by direct calling - so it was as loose and sloppy as life itself.
Not structured as Fido seems to be. Bv)=

Here's a link to the Wiki - https://en.wikipedia.org/wiki/Citadel_(software)

I ran Citadel for a brief period of time. If i recall correctly, i ran it
on OpenBSD with nginx as the web server. It was not networked, so to say. Citadel was nice because it was written in C and used little hardware resources, compared to a PHP-based bulletin board. I seem to recall it
got a little technical at times.

Is this the D&D that you are referencing?

http://software.bbsdocumentary.com/IBM/DOS/DNDBBS/
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Ben Collver wrote to Dave Drum <=-

Re: Re: Canadian hash?
By: Dave Drum to Ben Collver on Wed Aug 21 2024 05:42:00

I ran a BBS under Citadel - which was basd loosely on the D&D structure with the subjects called "rooms" rather than "echoes". Networking was
done by direct calling - so it was as loose and sloppy as life itself.
Not structured as Fido seems to be. Bv)=

Here's a link to the Wiki - https://en.wikipedia.org/wiki/Citadel_(software)

I ran Citadel for a brief period of time. If i recall correctly, i ran
it on OpenBSD with nginx as the web server. It was not networked, so
to say. Citadel was nice because it was written in C and used little hardware resources, compared to a PHP-based bulletin board. I seem to recall it got a little technical at times.

Is this the D&D that you are referencing?

Hard to say as I never was into D & D. Just that I knew the rationale for calling the topics "rooms" was based on players leaving messages and clews
for other participants in the various rooms. After I ditched the Citadel
I ran an RBBS for my confuser store as a single line dial-up w/2400 BAUSD
US Robotics modem.

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

Title: Robot Cake
Categories: Cakes, Desserts
Yield: 16 Servings

18 1/4 oz Pkg (2-layer size) chocolate
- cake mix; Drunken Hines or
- Arrowhead Mills
8 oz Tub Cool Whip Whipped
- Topping; thawed, divided
1 ts Blue food coloring
12 lg Hard silver round candies
2 tb Small hard silver round
- candies
8 Mini OREO Bite Size Cookies

PREPARE cake batter and bake as directed on package for
13" x 9" pan, lining pan with foil sprayed with cooking
spray before adding batter. Cool cake in pan 15 min.;
invert onto wire rack. Cool completely; cut into pieces
and arrange on platter as shown in diagram, using
toothpicks to attach the robot's hands and feet to top of
cake. Discard cake trimmings or reserve for snacking.

DECORATE chocolate cake circle and square as shown in
photo. Carefully place on cake as shown in photo. Tint 2
cups COOL WHIP with food coloring; spread onto top and
sides of robot's body. Spread remaining COOL WHIP onto
robot as shown in photo. *

ADD remaining ingredients as shown in photo. Keep
refrigerated.

Tips:

Size-Wise: Sweets can be part of a special occasion but
remember to keep tabs on portions.

Note: Hard silver candies, called "dragees," can be found
at most bulk food stores. Remove and discard them from
cake, along with the toothpicks, before serving cake.

Frankenstein Cake: Tint 1 cup COOL WHIP with green food
coloring; spread onto hands, feet and head pieces. Tint
remaining COOL WHIP with blue food coloring; spread onto
body. Use brown decorating gel to add facial features and
hair. Add Mini OREO Cookies on the side of head and on the
shoulders for Frankenstein's electric bolts.

* http://tinyurl.com/Robot-Cake

From: http://www.kraftrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... "A man has got to know his limitations" -- Dirty Harry, philosopher
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,
On <Thu, 21 Aug 24>, you wrote me:

Maybe you've met Mr. Ritis. Arthur has been with me for some time. My ortho doc says it's more the cartilage which lubricates the joint

Yes I have that in my hands. Could be in the hip as well, but Andrea reminded me of the sciatiac (I'm sure that's spelt wrong) and based on hamstring and
my history it's that.

Real fun as I can't walk much further then the bathroom and even that causes some minor yelling. ;)

me. But in that tab only two of them show up, Two are posts I have
written and one is random. It's got him puzzled. But I have faith.
Sean will worry at it until it's right. In between doctor visits.

I'm grabbing offline mail packets from him (Bluewave) and everything is matching what I'm getting from Pharcyde. I haven't noticed anything
off with it yet.

I've found one annoying thing, however I don't believe it's on his end but an issue with the version of infozip that's built into sempoint. I will unzip it and
re-zip a packet with dos pkzip and see if that solves it before I report it. ;)

Shawn


* SeM. 2.26 * Don't waste a lie if the truth will work.
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Shawn Highfield wrote to Dave Drum <=-

Maybe you've met Mr. Ritis. Arthur has been with me for some time. My ortho doc says it's more the cartilage which lubricates the joint

Yes I have that in my hands. Could be in the hip as well, but Andrea reminded me of the sciatiac (I'm sure that's spelt wrong) and based on hamstring and my history it's that.

Real fun as I can't walk much further then the bathroom and even that causes some minor yelling. ;)

Would one of those old-folks walking frames help? I've got one that I
use when I'm unsteady on my pins. Don't know if it would he'p with the
sciatica pain or mot

me. But in that tab only two of them show up, Two are posts I have
written and one is random. It's got him puzzled. But I have faith.
Sean will worry at it until it's right. In between doctor visits.

I'm grabbing offline mail packets from him (Bluewave) and everything is matching what I'm getting from Pharcyde. I haven't noticed anything
off with it yet.

Yesterday the count/amount and placement was accurate. Today I have a
message from you and one from Ruth. Neither re in the personal messages
tab. <SHRUG> It's not a biggie as I can dig the messages out of the
cooking echo tab fairly easily. I just hope it's not a symptom of some
deepy rooted problem with Sean's software.

I've found one annoying thing, however I don't believe it's on his end
but an issue with the version of infozip that's built into sempoint. I will unzip it and
re-zip a packet with dos pkzip and see if that solves it before I
report it. ;)

I like BlueWave but have quit using it as Outpost is the only board I
call which offers it.

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

Title: Bacon Wrapped Blue Cheese Stuffed Chicken w/Sides
Categories: Poultry, Pork, Cheese, Beans, Potatoes
Yield: 4 Servings

4 Chicken breasts; boned,
- skinned
Black pepper
4 oz (to 5 oz) blue cheese
- crumbles
Handful (each) arugula and
- baby spinach leaves from
- bulk bins; chopped
4 sl Bacon
2 lb Baby potatoes; halved
Salt
1 lb Thin green beans; trimmed
2 Tomatoes; halved lengthwise,
- seeded, thin sliced
4 Fresh thyme sprigs; leaves
- only
3 tb Extra-virgin olive oil;
- divided
4 Scallions, fine chopped,
- whites & greens
1/4 c Chicken stock

Recipe courtesy Rachael Ray

Set oven @ 425┬║F/220┬║C.

Using a small sharp knife cut into the thick end of the
chicken and make an incision reaching 2/3 the way down the
breast. Loosen up the incision with your fingers to make a
hole. Season the chicken with pepper. Combine the cheese
with arugula and baby spinach and stuff the breasts.
Spiral-wrap the breasts with the bacon tightly to cover the
meat evenly. Place chicken on a nonstick baking sheet and
roast 20 to 22 minutes until bacon is crispy and chicken is
firm.

Place the potatoes in a pot and cover with water. Bring to a
boil, season water with salt and cook potatoes 15 minutes,
or until tender.

Bring 1" water to a boil. Trim beans. Salt water and add
beans to water. Simmer 5 minutes, drain and combine with
tomatoes, thyme, 1 tablespoon oil, salt and pepper.

Place the potatoes back in the hot pot after draining. Coat
the potatoes with 2 tablespoons oil, the scallions, chicken
stock and salt and pepper. Toss for 1 minute.

Serve chicken with green beans and potatoes alongside.

Show: 30 Minute Meals - Episode: Cordon Who?

Copyright Television Food Network, G.P., All Rights Reserved

MM Format by Dave Drum - 26 June 2011

Uncle Dirty Dave's Archives

MMMMM


... Rachael Ray is bubblier than a human-sized Alka Seltzer.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,
On <Sat, 23 Aug 24>, you wrote me:

Would one of those old-folks walking frames help? I've got one that I
use when I'm unsteady on my pins. Don't know if it would he'p with
the sciatica pain or mot

I'm using a cane now which gives me the suppor tI need so I don't fall,
but the big issue is I can't stand or walk almost at all. Even lieing down
the pain radiats down my right leg I don't get a break from it. It's never been this bad.

Sure wish I still drank, maybe a bottle or two would give me a break
from the pain. LOL

I like BlueWave but have quit using it as Outpost is the only board I
call which offers it.

I'm using sempoit which also imports / exports bluewave so I've always
used that packet format. Since Talisman, ezycom, etc all had it built
in as well.

Shawn


* SeM. 2.26 * Bend the facts to fit the conclusion. It's easier that way.
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Shawn Highfield wrote to Dave Drum <=-

I've found one annoying thing, however I don't believe it's on his end
but an issue with the version of infozip that's built into sempoint. I will unzip it and
re-zip a packet with dos pkzip and see if that solves it before I
report it. ;)

That is a known issue with the older versions of Info-ZIP's archivers. If
not, I have other archivers. I use ARJ (the open source version) myself.

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

Title: Creamy Tater Soup
Categories: Low-fat, Lunch, Soups
Yield: 4 Servings

4 c Defatted chicken broth
1 c Chopped onion
3 c Chopped celery, including
- leaves
2 ea Small potatoes, peeled &
- cubed
1/2 ts Salt
1 ds Cayenne pepper
1 c Low-fat milk

1. In large saucepan, combine all ingredients except milk. Cook until
vegetables are very tender, about 10 minutes. Cool slightly. 2.
Transfer to blender and blend until smooth. Stir in milk. 3. At this
point, may be stored in refrigerator up to 1-week. 4. Heat before
serving.

MMMMM

-- Sean

--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Shawn Highfield <=-

Yesterday the count/amount and placement was accurate. Today I have a message from you and one from Ruth. Neither re in the personal messages tab. <SHRUG> It's not a biggie as I can dig the messages out of the cooking echo tab fairly easily. I just hope it's not a symptom of some deepy rooted problem with Sean's software.

You're the only one reporting issues out of the current user base. I've had
no issues myself. I think your packet may be having issues during the file transfer process. I've also checked the code and haven't seen any issues
yet. I'm not sure what else is going on and the only "weak" point in the process is the transfer process.

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

Title: Good Eats Indian Summer Soup
Categories: Chicken & p, Cheese, Texas, Corn, Luncheon
Yield: 8 Servings

3 Chicken breasts (about 16
Ounces) -- boned and
Skinned
2 ts Oil
Salt -- to taste
Pepper -- freshly ground
1 md Onion -- sliced 1/4" thick
1 Poblano pepper
2 tb Butter
3 Cloves garlic -- minced
2 c Mushrooms -- sliced
8 oz Frozen corn
1 qt Water
1 lb Processed American cheese --
Cubed
4 tb Cornstarch

Rinse, pat dry and lightly brush chicken breasts with oil. Season
with salt and pepper. Slice onion into 1/4-inch thick rings, but do
not separate rings. Rinse poblano and pat dry.

Place onion, pepper and chicken over medium coals or grill over
medium heat 10 to 15 minutes or until vegetables are soft and chicken
is done (the juices should run clear). Place pepper in a small paper
sack while still hot from the fire and let it cool for 20 minutes.
After cooling, peel away skin and scrape out seeds. Chop onion,
pepper and chicken into bite-size pieces.

Place butter in a large heavy pot over low heat. Add garlic and
mushrooms and cook 5 minutes or until softened. Add chopped chicken,
onions, poblano pepper, corn and 2 cups water. Mix and simmer for 5
minutes or until softened. Add cubed cheese and simmer until melted.
Do not allow to boil.

In a separate bowl, dissolve cornstarch with 1/2 cup water. Stir
dissolved cornstarch into remaining 1 1/2 cups of water. Add to soup,
stirring constantly, and cook over low heat until thickened. Makes 8
servings.

Recipe By : Good Eats Restaurants via Dallas Morning News 6/5/96

From: Caitlin Davis Carlson, Seaview,wa

MMMMM

-- Sean

--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Shawn Highfield wrote to Dave Drum <=-

I'm using sempoit which also imports / exports bluewave so I've always used that packet format. Since Talisman, ezycom, etc all had it built
in as well.

I'm going to work on cleaning up the BW code in MBSE and add in the newfiles and bulletin support.

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

Title: Lunchbox: Lentil & Mushroom Soup
Categories: Vegetables, Soups, Lunch
Yield: 8 Servings

3 sl Bacon, diced
1 Onion, chopped
1 Carrot, chopped
1 Celery stalk, chopped
3 c Mushrooms, sliced
2 Garlic cloves, minced
1 1/2 c Dried green lentils
5 c Chicken stock
1/2 ts Dried rosemary
1/2 ts Dried thyme
1/2 ts Salt
1/2 ts Pepper
1 pn Hot pepper flakes
1 Bay leaf
1/4 c Fresh parsley, chopped
2 tb Lemon juice

Enjoy this hearty soup as a main course on the weekend. then
refrigerate individual servings in plastic containers for lunch
during the week. If there is no microwave at work, heat at home and
transport in a thermos.

In large saucepan, cook bacon oven medium heat until crisp; remove to
paper towel.

Add chopped onion, carrot and celery to saucepan; cook over medium-low
heat, stirring occasionally, for 10 minutes. Add mushrooms and garlic;
cook, stirring often, for 3 minutes.

MEanwhile, sort and rinse lentils, discarding any blemished ones. Add
to pan along with chicken stock, 2 cups of water, rosemary, thyme,
salt, pepper, hot pepper flakes and bay leaf; bring to boil.

Cover and reduce heat; simmer for about 45 minutes or until lentils
are tender. Remove and discard bay leaf. Stir in parsley, lemon juice
and reserved cooked bacon.

Makes 10 cups - enough for 8 servings. Per Serving: about 215
calories, 14 g protein, 6 g fat, 26 g carbohydrate Excellent source
iron, high source fibre

Source: Canadian Living magazine, Nov 94 Lunches contained in "Pack
Lunch and Go" by Rose Murray, Canadian Living Test Kitchen

[-=PAM=-]

MMMMM

-- Sean

--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,
On <Sun, 24 Aug 24>, you wrote me:

That is a known issue with the older versions of Info-ZIP's
archivers. If not, I have other archivers. I use ARJ (the open
source version) myself.

I'll try changing the archiver and see if that helps. :) As I said I
didn't think it was an issue on your end, I've experienced it before
with Silver Xpress. (On a different BBS from yours)

Shawn


* SeM. 2.26 * ALIMONY: The cost of leaving.
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Sean Dennis wrote to Dave Drum <=-

Yesterday the count/amount and placement was accurate. Today I have a message from you and one from Ruth. Neither re in the personal messages tab. <SHRUG> It's not a biggie as I can dig the messages out of the cooking echo tab fairly easily. I just hope it's not a symptom of some deepy rooted problem with Sean's software.

You're the only one reporting issues out of the current user base.
I've had no issues myself. I think your packet may be having issues during the file transfer process. I've also checked the code and
haven't seen any issues yet. I'm not sure what else is going on and
the only "weak" point in the process is the transfer process.

It must be the CIA using comic rays to snoop on my traffic. Bv)= I'll
dummy up about it since it's a: not a big deal, and b: unique to me.

Meanwhile - I have discovered a website that I usefd to use just for
their recipes has really good information articles for us poor home
chefs who wonder why?????

https://www.chowhound.com/1638515/restaurant-baked-potatoes-better-than-homemade/

This article caught my attention especially when it morphed into a treatise
on sweet potatoes. I learned a lot (and confirmed some lore I wondered
about).

I've bookmarked their website along w/Simply Recipes.

"Sweet potatoes have enamored human taste buds for thousands of years.
The first known sweet tater eaters can be traced back to Peru, where
the root vegetables have been grown since about 750 B.C. Despite the
centuries that humans have had to perfect the cooking of their sweet
spuds, there are still plenty of things that mankind gets wrong when
rocking up to the stove to cook them. Sometimes, these errors merely
result in sweet potatoes that taste good but not as great as they
possibly can be. However .... "

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

Title: Mashed Sweet Potatoes
Categories: Potatoes, Vegetables, Dairy
Yield: 7 Servings

4 lb (2 kg) sweet potatoes
4 ts Salt; divided
1 tb Garlic powder
1/3 c Butter,
1/4 c Dairy sour cream
2 cl Garlic
1/4 c Freshly shredded Parmesan;
- opt
1/4 c Milk or chiken broth if you
- like
1 tb Fresh chopped parsley; opt
- garnish

Peel and cut sweet potatoes in 2" cubes.

Place sweet potatoes in a large pot (6-quart) and cover
with water by an inch. Season with 3 teaspoons salt and
bring to a boil, reduce heat down to medium-low and
allow to simmer until fork tender (about 15-20 minutes).

Drain cooked potatoes, add in the butter, sour cream,
garlic, remaining salt and Parmesan (if using).

Mash with a potato masher until smooth (or use a ricer),
adding milk/broth if desired for a smoother/lighter mash.

Garnish with parsley, serve.

Serves 6 to 8 with a nice gravy

RECIPE FROM: https://cafedelites.com

Uncle Dirty Dave's Kitchen

MMMMM

... The cure for boredom is curiosity. There is no cure for curiosity.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Shawn Highfield wrote to Sean Dennis <=-

I'll try changing the archiver and see if that helps. :) As I said I didn't think it was an issue on your end, I've experienced it before
with Silver Xpress. (On a different BBS from yours)

That's why I use ARJ. The open source version is very well-written and ARJ
is more feature-paacked than ZIP which is a modified ARC based on stolen
source code.

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

Title: Apple Crumb Coffeecake
Categories: Brunch, Cakes, Desserts
Yield: 6 Servings

1 1/4 c Sugar; divided
1 tb Cornstarch
1/2 ts Cinnamon
1/4 ts Nutmeg
1 tb Light corn syrup
2 c Apples; peeled and chopped
1/4 c Currants
2 1/2 c Flour
3/4 c Margarine; softened
1/4 ts Salt
1/2 ts Baking powder
1/2 ts Baking soda
1 Egg
3/4 c Buttermilk
-vegetable shortening spray

In 2 quart saucepan, combine 1/2 cup sugar, cornstarch, cinnamon and
nutmeg. Add corn syrup, apples and currants. Cok over medium heat,
stirring frequently until mixture thickens. Remove from heat and cool
slightly.

In a large mixing bowl, combine flour and remaining 3/4 cup sugar.
Using pastry blender, cut in margarine until mixture resembles coarse
crumbs. Remove 1/2 cup and set aside for topping.

To remaining mixture, stir in salt, baking powder and baking soda.
Mix egg and buttermilk together. Add dry ingredients to
egg-buttermilk mixture, stirring only until combined.

Spray a 9 inch round cake pan with vegetable spray. Spread 2/3 of the
batter over bottom of pan. Spread 2/3 of the apple mixture over
batter. Dot with remaining batter and apple mixture, spreading
evenly. Sprinkle with reserved crumb mixture. Bake at 350F for 45
minutes. Cool slightly before serving.

MMMMM

-- Sean

... Of COURSE I talk to myself. I LOVE intelligent conversation!
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Sean Dennis <=-

It must be the CIA using comic rays to snoop on my traffic. Bv)= I'll dummy up about it since it's a: not a big deal, and b: unique to me.

If it happens again, email me a copy of that packet. I'll take a look and
see.

Meanwhile - I have discovered a website that I usefd to use just for
their recipes has really good information articles for us poor home
chefs who wonder why?????

There's several sites I've found that have appropriated a lot of MM archives from now-defunct web and FTP sites and try to pass those archives off as
their own.

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

Title: Salmon-Filled Puffy Omelet
Categories: Brunch, Fish, Dairy
Yield: 2 Servings

3 Eggs, separated
Dash salt
Dash pepper
Nonstick spray coating
1 oz Neufchatel cheese, cut up
2 oz Thinly sliced smoked salmon,
Smoked turkey or ham,
Chopped
1 tb Snipped fresh parsley

Preheat oven to 350F. In a small mixing bowl with electric mixer,
beat egg whites with salt and pepper till stiff peaks form (tips
stand straight). In another bowl, lightly bet yolks with a fork. Fold
whites into yolks.

Spray a 10 inch ovenproof skillet with nonstick spray coating. Heat
skillet over medium-high het. Spread egg mixture in pan. Cook 3 to 5
minutes or till bottom is golden. Place skillet in hot oven. Bake 3
minutes or till nerly dry. Sprinkle with cheese, salmn, and parsley.
Bake 1 minute more or till cheese is melted.

To serve, fold omelet in half. Makes 2 servings.

NUTRITION per serving: 209 calories, 17 g protein, 1 g carbohydrate,
15 g fat, 434 mg cholesterol, 1,994 mg sodium, 169 mg potassium

PREPARATION TIME: 13 min. COOKING TIME: 7 min.

MMMMM

-- Sean

... Computers run on faith, not electrons.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)