Sean Dennis wrote to Dave Drum <=-

Like a Bosley hair transplant for your yard!

That sent me to the Bing search engine.

I had a friend do that and it worked for him. He had a bad case of
monk's cap.

Chrome dome w/fringe over the ers?

Only things go on my hair are soap, water and Nizoral shampoo. Gave up
on the bear grease (Wildroot Cream Oil) before I went to the Navy.

I use Suave "3-in-1" body wash (I have oily hair and I wash it daily, keeping it at 1/4" [9 mm] long during the summer). I tried using gel
when I was younger and had longer hair but the gel caused me to itch.

Buzz cut, then. I keep mine short sides and back. When it starts to tickle
it's time for a trip to the barber. If I did a buzz cut I could do that
in the mirror at home.

Title: Mushroom & Bacon Cheesecake

That is something that sounds delicious to me!

A slightly boozy cheesecake...

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

Title: Kahlua White Russian Cheesecake
Categories: None
Yield: 1 Servings

Cakes (of all sortd except cupcakes) are seldom on my menu. Drutherr
have a nice pie. Or a cookie.

That being said ,,, here's a cake I will eat gladly whenever offered

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

Title: Easy Crab Cakes
Categories: Seafood, Vegetables, Breads, Citrus
Yield: 4 Servings

1 c Seasoned bread crumbs;
- divided *
2 Green onions; fine chopped
1/4 c Fine chopped red bell pepper
1 lg Egg; lightly beaten
1/4 c Mayonnaise
1 tb Lemon juice
1/2 ts Garlic powder **
1/8 ts Cayenne pepper
12 oz (2 cans) crabmeat; drained,
- flaked, cartilage removed
1 tb Butter

In a large bowl, combine 1/3 cup bread crumbs, green
onions, red pepper, egg, mayonnaise, lemon juice, garlic
powder and cayenne; fold in crab.

Place remaining bread crumbs in a shallow bowl. Divide
crab mixture into 8 portions; shape into 2-in. balls.
Gently coat with bread crumbs and shape in 1/2" thick
patties.

In a large nonstick skillet, heat butter over
medium-high heat. Add crab cakes; cook until golden
brown, 3-4 minutes on each side.

* I used crushed Ritz crackers
** or 1 teaspoon of garlic granules

Charlene Spelock, Apollo, Pennsylvania

Makes: 4 servings

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

Uncle Dirty Dave's Kitchen

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... Government is too big and too important to be left to politicians.
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Dave Drum wrote to Sean Dennis <=-

Chrome dome w/fringe over the ers?

Yep. That runs in my family for the males but so far, I've dodged that
bullet.

Buzz cut, then. I keep mine short sides and back. When it starts to
tickle it's time for a trip to the barber. If I did a buzz cut I could
do that in the mirror at home.

I recently bought a nice Braun hair trimmer on the cheap. It works well
and I can hold it in my hands easiy.

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

Title: Cranberry Pear Pie
Categories: Pies
Yield: 8 Servings

MMMMM---------------------------PASTRY--------------------------------
2 1/4 c All purpose flour
1 tb Sugar
1 ts Salt
10 tb Butter,cold
3 tb Shortening
8 tb Ice water

MMMMM--------------------------FILLING-------------------------------
1/2 ts Grated lemon peel
1/4 ts Salt
3 tb Cornstarch
1 tb Butter
1/2 ts Vanilla extract
2/3 c Sugar
Water
3 lb Pears,diced
1 1/2 c Cranberries

Pastry: Combine flour,sugar and salt.With two knifes,cut in butter and
shortening until mixture resembles coarse crumbs.Sprinkle in water,1
tbsp. at a time,tossing with a fork,until pastry is moist enough to
hold together.Shape into two balls (one slightly larger than the
other).Cover and refrigerate one hour or overnight.
Filling: Combine sugar and 1/2 cup water.Bring to a boil.Reduce heat
and simmer 5 minutes.Add pears,cranberries,lemon peel and salt.Simmer
until cranberries have popped,about 10 minutes.Dissolve cornstarch in
1/4 cup water;stir in fruit mixture.Bring to a boil.Reduce heat and
simmer 2 minutes,stirring occasionally. Remove from heat.Stir in
butter and vanilla.Cool completely.
Preheat oven to 425 degrees.On a lightly floured surface,roll the
larger ball of pastry into a 12" circle.Line a 9 1/2" deep dish pie
pan.Trim pastry to edge.Roll remaining pastry into a 10" circle.Cut
into 8 equal wedges.
Spoon filling into pie crust.Arrange cut pastry wedges on top. With
tines of a fork,press the edges to seal.Bake for 15 minutes. Reduce
heat to 375 degrees.Continue to bake for 50 to 55 minutes until
filling is bubbly and crust is golden.Cool completely on a wire
rack.Makes 8 servings.

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

MMMMM

-- Sean

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