Shawn Highfield wrote to Dave Drum <=-

Title: Baked Cheddar Olives **Favorite**

I'd have to taste it before I pass judgement. If I'm entertaining
I'll make this if I wanna get fancy ....

I know they sound weird, but they are pretty darn tasty! It could just
be me though, I love cheese and olives so the combo works. :)

I like cheese, also. And olives. Just never associated the two as a
"thing". But, I learned when I was six years old to "try it before you
condemn it".

My mother was making bean salad for my big-deal sixth birthday party.
And the process looked a lot like I imagined buzzard puke would look.
Si, say I "I don't know what that is but I'm not eating any of it."

Bad move. Mom rounded on me and informed me in an intense tone "You'll
have some of this! And you'll not pull any faces when you do!"

I had three helpings. Bv)=

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

Title: Kidney Bean Salad
Categories: Salads, Beans, Vegetables
Yield: 8 Servings

75 oz Red Kidney Beans; drained,
- (5 sm cans)
1 c White onion; chopped
1/2 c Celery; chopped in sm pieces
1/3 c Sweet pickle relish
1/2 c Green salad olives w/pimento
- chopped (optional) *

MMMMM--------------------------DRESSING-------------------------------
1/2 c Cider Vinegar
1/2 c Sugar
1 lg Egg; lightly beaten
2 ts (or more) dry mustard

MMMMM-----------------------GARNISH (OPT)----------------------------
1 lg (to 2 lg) hard boiled eggs;
- peeled, sliced, chopped,
- and sprinkled over to
- finish

Combine the kidney beans, onion, celery, and pickle
relish in a large bowl, blending well, then set aside.

Combine the vinegar, sugar, egg and mustard in 1-quart
saucepan, blending well, then cook over low heat,
stirring constantly, 7 minutes or until the mixture
thickens. Remove from the heat. Pour the dressing
mixture over the vegetables, tossing gently to coat
well.

Cover and refrigerate at least 6 hours before serving.

* I like the addition of the olives as they add a bit
more colour and a different layer of flavour to the
dish. My mom didn't do this - but, I do sometimes.
~- UDD

Serving Size: 8

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... January 6, 2021. ANOTHER day that will live in infamy!
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,
On <Wed, 28 Jan 25>, you wrote me:

"You'll have some of this! And you'll not pull any faces when you
do!"
I had three helpings. Bv)=

LOL! My sister was the picky one when we were young. I remember her
coming into the kitchen and saying "I don't like it.... What is it?"
which set the grownups off into a laughing fit.

Shawn

... Useless Invention: Waterproof sponge.


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

"You'll have some of this! And you'll not pull any faces when you
do!"

I had three helpings. Bv)=

LOL! My sister was the picky one when we were young. I remember her coming into the kitchen and saying "I don't like it.... What is it?"
which set the grownups off into a laughing fit.

My mom was a force to be reckoned with. And she got a lot of mileage
outm of that story. Oddly enough, she was a pretty good cook. But my
dad was better. Really frosted her cakes she couldn't make biscuits
as light and fluffy as his.

And his potato soup .... it was the bomb. I finally came up with
something very close.

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

Title: Dirty Dave's Tribute Potato Soup
Categories: Soups, Potatoes, Pork, Cheese
Yield: 8 Servings

6 sl Bacon (to 8); diced, fried
- crisp, drained, drippings
- reserved
1 c Yellow onions; diced
2/3 c Flour
6 c Chicken broth; hot
4 c Potatoes; peeled, diced,
- boiled until done **
2 c Heavy cream
1/4 c Parsley; chopped
1 1/2 ts Granulated garlic
1 1/2 ts Salt
1 1/2 ts Coarse black pepper
2 ds (or 3) hot sauce
1 c Parmesan cheese; grated *
1/4 c Green onions, sliced; white
- and green parts

Render bacon until crisp; drain dripping and reserve.
Set bacon pieces aside until time to finish the soup.

Cook onions in dripping over medium high heat until
transparent, about 3 minutes. Add flour, stirring to
prevent lumps; cook for 3-5 minutes, until mixture just
begins to turn golden. Add chicken broth gradually,
whisking to prevent lumps until liquid thickens.

Reduce heat to simmer and add potatoes, cream, half of
the chopped bacon, parsley, garlic, basil, salt, pepper
sauce and black pepper. Simmer for 10 minutes; do not
allow to boil. Add grated cheese and green onions, heat
until cheese melts smoothly.

Garnish each serving as desired with chopped bacon,
grated cheese and chopped parsley.

NOTE: If you don't have parsley at hand, chives, sliced
onion tops, or garlic greens make a decent substitute.

Makes 2 quarts.

* The Parmesan is what makes this soup so much better
than others I have had. It should blend in without over-
powering the other flavours and add a thickness and
richness to an otherwise plebeian soup.

** Yukon gold potatoes work well in this soup and make
the resulting product even more cream/buttery coloured
than russets or red potatoes.

Synthesised and tweaked from a combination of recipes
and attempts to duplicate Eldon Drum's potato soup. It
isn't a copy or a duplicate. But it's pretty darned good
on its own.

Uncle Dirty Dave's Kitchen

MMMMM




... Good is good. Authentic is authentic. Not mutually exclusive.
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* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,
On <Wed, 28 Jan 25>, you wrote me:

My mom was a force to be reckoned with. And she got a lot of mileage
outm of that story. Oddly enough, she was a pretty good cook. But my

I can imagine.

dad was better. Really frosted her cakes she couldn't make biscuits
as light and fluffy as his.

He didn't over mix them. You and I know what it is now, but yes I can see
how your mother would be ticked off by it. (Or pretend to be so he would cook?)

And his potato soup .... it was the bomb. I finally came up with
something very close.

Nice. Saved it to check later, but It hink I have it in my database already.

Shawn

--- Grumble
* Origin: Dirty Ole' Town (1:229/452)