• Roll Call

    From JIM WELLER@1:135/392 to ALL on Sun Jul 4 22:00:00 2021

    It's been really quite here of late even though the break in the
    feed has been fixed.

    So, who's still here besides Dave, Shawn, Sean and me?



    Cheers

    Jim


    ... Back in 1950 antiques were newer than they are now.

    ___ Blue Wave/QWK v2.20
    --- Platinum Xpress/Win/WINServer v3.0pr5
    * Origin: Fidonet Messaging Since 1991 bbs.docsplace.org (1:135/392)
  • From Sean Dennis@1:18/200 to JIM WELLER on Mon Jul 5 00:40:20 2021
    Hello, JIM!

    Replying to a message of JIM WELLER to ALL:

    It's been really quite here of late even though the break in the
    feed has been fixed.

    Who broke?

    So, who's still here besides Dave, Shawn, Sean and me?

    Married Ruth and Bill Swisher are here also.

    Just checked the path from Bill's last messasge in here:
    +PATH: 261/1466 38 153/757 221/6 1 292/854 229/426

    It looks like a good working path through Janis' system to Nick's system (my main Fido feed).

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

    Title: Artichoke Spread
    Categories: Appetizers, Ceideburg
    Yield: 6 Servings

    Stephen Ceideburg
    4 lg Artichokes
    2 c Water
    1 Lemon, juice only
    2 c Vegetable or chicken stock
    1 Bay leaf
    2 Garlic cloves, finely
    -chopped
    1 Shallot, finely chopped
    1 tb Extra-virgin olive oil
    1 tb Chopped fresh thyme (or 1
    -teaspoon dried thyme)
    1 Lemon, zest only
    Salt and freshly ground
    -black pepper to taste

    Remove and discard all but the tenderest inner leaves from the
    artichokes. Cut artichoke into quarters and remove the fuzz choke.
    Chop the hearts into 1/4-inch dice and place in water mixed with the
    lemon juice to vent discoloration. Drain.

    Heat the olive oil in a saucepan. Add the garlic, shallots and
    artichokes and saute a few minutes. Add the stock and bay leaf. Bring
    to a boil, reduce heat, and simmer until the artichokes are tender,
    10 to 15 minutes. Drain, reserving the liquid. Remove and discard the
    bay leaf,

    Place artichokes, garlic, shallot, lemon zest and thyme in a food
    processor. Puree to a smooth paste, adding reserved cooking liquid as
    necessary to make a spreadable consistency. Season to taste with salt
    and pepper. Cover and chill.

    Yields 1 cup.

    PER TABLESPOON: 20 calories, 1 g protein, 3 g carbohydrate, 1 g fat
    (0 g saturated), 0 mg cholesterol, 14 mg sodium, 1 g fiber,

    Robin Davis writing in the San Francisco Chronicle, 3/24/93.

    Posted by Stephen Ceideburg

    MMMMM

    Later,
    Sean
    --- FleetStreet 1.27.1
    * Origin: Outpost BBS Local Console * bbs.outpostbbs.net:10123 (1:18/200)
  • From Dave Drum@1:3634/12 to JIM WELLER on Mon Jul 5 05:38:00 2021
    JIM WELLER wrote to ALL <=-

    It's been really quite here of late even though the break in the
    feed has been fixed.

    So, who's still here besides Dave, Shawn, Sean and me?

    Bill Swisher
    Dale Shipp
    Both Ruths
    Nigel Reed
    Kurt Weiske

    And probably, the lurkers, who don't post much anyway. We're dwindling
    away, I fear and ageing out.

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

    Title: Pappardelle w/Spinach, Olives & Artichokes
    Categories: Five, Pasta, Vegetables
    Yield: 1 serving

    4 Lasanga sheets
    50 g Spinach, washed
    40 g Sliced artichoke hearts in
    - oil; drained
    40 g Sundried tomatoes in oil;
    - drained, chopped
    40 g Mixed olives, drained,
    - chopped

    Bring a pan of water to the boil. Add in the lasanga
    sheets and simmer for 8 minutes or until soft.

    Meanwhile, place the spinach leaves in a pan with a
    little water (or in a steamer above the pasta) and steam
    for 2 minutes, until wilted, before draining.

    Carefully drain the pasta, then chop or tear each sheet
    into thick ribbons. Stir in the spinach, artichoke,
    sundried tomatoes, and olives to serve.

    RECIPE FROM: https://freelancerscookbook.wordpress.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... "Sweet Potato" is neither sweet nor a potato.
    --- MultiMail/Win32 v0.49
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:229/452 to JIM WELLER on Mon Jul 5 23:44:56 2021
    JIM WELLER wrote to ALL <=-


    It's been really quite here of late even though the break in the
    feed has been fixed.

    So, who's still here besides Dave, Shawn, Sean and me?

    I don't think this made it to Doc's (at least I didn't see it any of
    my packets from there). So, through the magick of Cut & Paste:

    Dale Shipp wrote to All <=-

    Monthly Stats for June 2021
    Conference participation stats for conference: 172 (Cooking)
    Number of participants: 15
    Public messages posted: 373, avg. number messages/day = 12.4

    Rank Name Sent Oldest Newest Days Avg. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    1: Dave Drum 182 06-01-21 06-30-21 30 6.07
    2: Jim Weller 73 06-01-21 06-27-21 27 2.70
    3: Ruth Haffly 31 06-01-21 06-27-21 27 1.15
    4: Dale Shipp 26 06-01-21 06-30-21 30 0.87
    5: Shawn Highfield 19 06-01-21 06-26-21 26 0.73
    6: Bill Swisher 15 05-30-21 06-28-21 30 0.50
    7: Sean Dennis 10 06-03-21 06-09-21 7 1.43
    8: Janis Kracht 4 06-06-21 06-09-21 4 1.00
    9: Carol Shenkenberger 3 06-05-21 06-05-21 1 3.00
    9: Mike Powell 3 06-22-21 06-24-21 3 1.00
    11: August Abolins 2 06-09-21 06-09-21 1 2.00
    11: Nigel Reed 2 06-20-21 06-20-21 1 2.00
    13: Kurt Weiske 1 06-23-21 06-23-21 1 1.00
    13: Ron Lauzon 1 06-10-21 06-10-21 1 1.00
    13: Ruth Hanschka 1 06-29-21 06-29-21 1 1.00

    [end of CPT statistics]


    ... Shipwrecked in Silver Spring, Maryland. 00:28:37, 03 Jul 2021
    ___ Blue Wave/DOS v2.30

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)

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

    Title: Beef Teriyaki & Rice
    Categories: Oriental, Beef, Vegetables, Wine
    Yield: 2 Servings

    3 tb Soy sauce
    1 tb Dry sherry
    2 ts Brown sugar
    1 1/4 ts Garlic powder
    1 ts Ground ginger
    3/4 lb Flank steak strips
    1 tb Oil
    3 c Bite size vegetables *
    1 c Beef broth
    4 ts Cornstarch
    Water to thin sauce at need

    * Three cups of veggies - suggest slant cut carrots, green
    onions, green or red pepper chunks, a few pea pods if you
    have them.

    Mix soy sauce, sherry, brown sugar and seasonings. Add beef
    or chicken. Let stand 10 minutes to marinate.

    Stir fry meat in hot oil in wok until browned, remove. Add
    vegetables. Stir fry until tender crisp. Mix broth and
    cornstarch, add to wok. Bring to boil, boil 1 minute.
    Replace meat to wok to coat.

    Serve over rice.

    == Courtesy of Dale & Gail Shipp, Columbia Md. ==

    Uncle Dirty Dave's Archives

    MMMMM


    ... A shared drink is not only a form of welcome, it's an instant bond.

    --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)
  • From Dale Shipp@1:261/1466 to Jim Weller on Tue Jul 6 00:52:02 2021
    On 07-04-21 22:00, Jim Weller <=-
    spoke to All about Roll Call <=-


    It's been really quite here of late even though the break in the
    feed has been fixed.

    So, who's still here besides Dave, Shawn, Sean and me?

    I'm here, but cannot see any of my messages on DOC's since 6/25/2021.
    However, your messages are getting out from there so something is
    strange.

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

    Title: GRILLED CHICKEN SANDWICH W/TARRAGON MAYO
    Categories: Chicken, Burgers, Restaurants, Hot sands, Sandwich
    Yield: 6 servings

    MMMMM--------------------------LA TIMES-------------------------------
    1/2 c Red wine vinegar
    2 tb Crushed dried tarragon
    2 tb Butter
    4 ts Shallots, minced
    2 c Mayo
    1/2 ts White pepper
    6 Whole boneless chicken
    -breasts (8oz)
    Salt and pepper
    6 Sandwich buns
    6 Lettuce leaves
    6 sl Tomato, opt

    *Culbertson Winery, Temecula

    Combine vinegar and tarragon in small saucepan. Bring to boil and cook
    until reduced by half. Melt butter in small skillet, saute shallots
    until tender. Combine mayo, tarragon reduction, shallots and white
    pepper. Mix well.

    Remove skin and fat from chicken. Pound slighlty with fine side of
    meat tenderizing mallet. Cut in half down natural seam, eliminating
    any cartilage at center. Season with salt and pepper. Grill chicken
    over med heat, turning and basting with one tablespoon of the reserved
    mayo mixture per side.

    Slice and warm buns. Spread inside of buns generously with flavored
    mayo.

    Place 2 chicken slices on the bun, top with lettuce, tomato and other
    bun half.


    Downloaded from the WWW site of Dave & Georgette Burnside
    www.synapse.net/~gemini/mealmast.htm

    MMMMM



    ... Shipwrecked in Silver Spring, Maryland. 00:43:57, 06 Jul 2021
    ___ Blue Wave/DOS v2.30

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From JIM WELLER@1:135/392 to SEAN DENNIS on Tue Jul 6 15:54:00 2021

    Quoting Sean Dennis to Jim Weller <=-

    It's been really quite here of late even though the break in the
    feed has been fixed.

    Who broke?

    Doc lost his feed when Janis was down for a while. He's connected to
    somebody else now but I don't think everything is getting through.

    So, who's still here besides Dave, Shawn, Sean and me?

    Dave and I both use Doc's. He has been posting something daily even
    if nobody responds.

    I didn't see anything from Shawn between June 26 and July 4.

    Your last message prior to July 1 was way back on June 9.

    Married Ruth and Bill Swisher are here also.

    The last post of hers that I've seen was on June 20 and the last one
    of Bill's was June 17.

    I stopped posting on June 27 as there seemed to be no traffic from
    anyone other than Dave.




    Cheers

    Jim


    ... Outages? I once had to go without cell phone and internet for 43 years

    ___ Blue Wave/QWK v2.20
    --- Platinum Xpress/Win/WINServer v3.0pr5
    * Origin: Fidonet Messaging Since 1991 bbs.docsplace.org (1:135/392)
  • From JIM WELLER@1:135/392 to DAVE DRUM on Tue Jul 6 15:55:00 2021

    Quoting Dave Drum to Jim Weller <=-

    So, who's still here besides Dave, Shawn, Sean and me?

    Bill Swisher

    I have not seen anything from him since June 17.

    Dale Shipp

    June 24

    Both Ruths

    June 20

    Nigel Reed
    Kurt Weiske

    June 23

    Something's broken somewhere.



    Cheers

    Jim


    ... Who knew then we'd use difference engines to send electro-mail?

    ___ Blue Wave/QWK v2.20
    --- Platinum Xpress/Win/WINServer v3.0pr5
    * Origin: Fidonet Messaging Since 1991 bbs.docsplace.org (1:135/392)
  • From Sean Dennis@1:18/200 to JIM WELLER on Tue Jul 6 20:59:36 2021
    Hello, JIM!

    Replying to a message of JIM WELLER to DAVE DRUM:

    Something's broken somewhere.

    From what I'm seeing, it might be something at Doc's. It's been real hit and miss.

    Later,
    Sean
    --- FleetStreet 1.27.1
    * Origin: Outpost BBS Local Console * bbs.outpostbbs.net:10123 (1:18/200)
  • From Shawn Highfield@1:229/452 to JIM WELLER on Wed Jul 7 08:13:04 2021
    JIM WELLER wrote to SEAN DENNIS <=-

    I didn't see anything from Shawn between June 26 and July 4.

    I may have not had anything to say. :) Normally during my work
    week I'm a bit more quiet as I'm worn out. These 3:30am mornings
    are getting harder and harder on me.

    Shawn

    ... No one does as much harm as one going about doing good.
    --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)
  • From Dave Drum@1:3634/12 to JIM WELLER on Wed Jul 7 05:31:00 2021
    JIM WELLER wrote to SEAN DENNIS <=-

    It's been really quite here of late even though the break in the
    feed has been fixed.

    Who broke?

    Doc lost his feed when Janis was down for a while. He's connected to somebody else now but I don't think everything is getting through.

    So, who's still here besides Dave, Shawn, Sean and me?

    Dave and I both use Doc's. He has been posting something daily even
    if nobody responds.

    Currently I am using Doc's just to check message propagation - other
    than one test post in Recipes, Home_Cooking, and Cooking to see if it
    all went out. The Recipes post did not. So 95% or my posting is done
    through Shawn's board and Mark Lewis' BBS. When Janis is fully up and
    running again and Sean's board is ready I'll use them as well.

    Doc's will remain read-only until (and if/when) he gets it all sorted.

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

    Title: Bulletin Board Tortilla Rolls
    Categories: Breads, Appetisers, Dairy, Cheese, Chilies
    Yield: 60 Servings

    5 lg Flour tortillas
    1 bn Green onions; chopped
    4 oz Can chopped green chilies;
    - drained
    8 oz Cream cheese; softened
    8 oz Sour cream
    1/2 lb Cheddar cheese; shredded
    Salt & pepper
    Salsa, sour cream, guacamole
    - or your favorite dip ideas

    Have tortillas at room temperature. Place the remaining
    ingredients in a bowl mix with an electric mixer on low
    until well combined. Spread mixture thinly and evenly
    over tortillas within 1/8" of edge. Roll up jelly-roll
    fashion and wrap each tortilla in plastic wrap.

    Refrigerate overnight.

    When ready to serve, slice in 3/4" rounds and arrange on
    serving plate.

    Serve plain or with salsa.

    Note: tortillas will dry out if cut too far in advance.
    Serve with your favorite salsa or a few different dips,
    Ranch dressing, guacamole, sour cream, your choice.

    Makes about 60 appetizers.

    NOTES : These are good with crab meat, too!

    From: http://southernfood.about.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... The hardest part of being a vegan is rising at 4 o'clock to milk the
    lmonds
    --- MultiMail/Win32 v0.49
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:3634/12 to JIM WELLER on Wed Jul 7 05:37:00 2021
    JIM WELLER wrote to DAVE DRUM <=-

    So, who's still here besides Dave, Shawn, Sean and me?

    Bill Swisher

    I have not seen anything from him since June 17.

    There was something just a couple days ago. I see more e-mail stuff
    from Bill than echo posts.

    Dale Shipp

    June 24

    Both Ruths

    June 20

    Nigel Reed
    Kurt Weiske

    June 23

    Something's broken somewhere.

    Doc's insistence that Janis is picking on him for political reasons is
    a good place to start looking for reasons. When her hardware died and
    she had to rebuild totally her operation .... he took that as a personal attack.

    Whoever he's feeding from doesn't carry (or maybe he futsed up the feed)
    the Recipes echo. I tried posting from Docs in the Recipes echo to see
    it that would help prime the pump - no such luck.

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

    Title: Scallops, Fried Spiral Potatoes and Pea Puree Maximus
    Categories: Seafood, Potatoes, Chilies, Vegetables, Dairy
    Yield: 4 servings

    12 King scallops; roe removed
    1 Red chile; seeded, cut fine
    - brunoise
    1 tb Caster sugar
    1 lg Potato; peeled, spiralised
    4 Handfuls frozen garden peas;
    - thawed
    1 Banana shallot; halved, fine
    - sliced
    50 ml Milk
    3 tb Butter
    Malt vinegar
    Salt & fresh ground pepper

    Begin by pickling the chilr. Put the chopped chile in a
    jam jar with 30ml malt vinegar and the caster sugar.
    Shake and leave to one side for as long as you can.

    Simmer the peas and shallot in a pan of water until
    cooked. The shallot will be translucent. Drain and put
    the vegetables in a blender. Add a little of the milk
    and blitz to a purée. If the mixture will not purée, add
    a little more milk and blitz again. You may not use the
    whole 50ml. Season the purée and pipe it into a squeezy
    bottle. Set aside.

    Heat a deep fat fryer to 190ºC/375ºF and quickly fry the
    potato spirals until golden and crisp. Lift out of the
    fat.

    Season the scallops on both sides. Heat a frying pan
    with the butter. Put the scallops in around the edge
    from 12 o'clock in a clockwise manner. Fry them until
    they get a nice colour, and then turn them in the same
    order you put them in the pan. For the second side, poke
    them as they cook and take them off the heat as soon as
    you detect them stiffening up a bit.

    While the scallops are cooking, put the cooked potato in
    a bowl, add a shake of malt vinegar and some salt. Put a
    plate on top of the bowl and shake to season the potato.

    Assemble the dish by putting a squirt of pea purée on
    each plate, put the scallops on top, and the potatoes on
    top of the scallops. Spoon some pickled chilli around.
    Serve.

    Serves: 4

    02/11/2017 By Nigel Eastmond

    RECIPE FROM: https://noseychef.com

    Uncle Dirty Dave's Archives

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

    Title: Scallops, Fried Spiral Potatoes and Pea Puree Maximus
    Categories: Seafood, Potatoes, Chilies, Vegetables, Dairy
    Yield: 4 servings

    12 King scallops; roe removed
    1 Red chile; seeded, cut fine
    - brunoise
    1 tb Caster sugar
    1 lg Potato; peeled, spiralised
    4 Handfuls frozen garden peas;
    - thawed
    1 Banana shallot; halved, fine
    - sliced
    50 ml Milk
    3 tb Butter
    Malt vinegar
    Salt & fresh ground pepper

    Begin by pickling the chilr. Put the chopped chile in a
    jam jar with 30ml malt vinegar and the caster sugar.
    Shake and leave to one side for as long as you can.

    Simmer the peas and shallot in a pan of water until
    cooked. The shallot will be translucent. Drain and put
    the vegetables in a blender. Add a little of the milk
    and blitz to a purée. If the mixture will not purée, add
    a little more milk and blitz again. You may not use the
    whole 50ml. Season the purée and pipe it into a squeezy
    bottle. Set aside.

    Heat a deep fat fryer to 190ºC/375ºF and quickly fry the
    potato spirals until golden and crisp. Lift out of the
    fat.

    Season the scallops on both sides. Heat a frying pan
    with the butter. Put the scallops in around the edge
    from 12 o'clock in a clockwise manner. Fry them until
    they get a nice colour, and then turn them in the same
    order you put them in the pan. For the second side, poke
    them as they cook and take them off the heat as soon as
    you detect them stiffening up a bit.

    While the scallops are cooking, put the cooked potato in
    a bowl, add a shake of malt vinegar and some salt. Put a
    plate on top of the bowl and shake to season the potato.

    Assemble the dish by putting a squirt of pea purée on
    each plate, put the scallops on top, and the potatoes on
    top of the scallops. Spoon some pickled chilli around.
    Serve.

    Serves: 4

    02/11/2017 By Nigel Eastmond

    RECIPE FROM: https://noseychef.com

    Uncle Dirty Dave's Archives

    MMMMM




    ... Communism is like prohibition, it's a good idea but it won't work.
    --- MultiMail/Win32 v0.49
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Bill Swisher@1:261/1466 to Jim Weller on Wed Jul 7 07:06:00 2021
    JIM WELLER wrote to DAVE DRUM <=-

    Bill Swisher

    I have not seen anything from him since June 17.

    It's that time of year, OK there's several, when I'm out and about.
    The fish are running. Or I'm between ANC/LHC. Or I take a trip.
    Or I...Just keep my trap shut.

    I'm in ANC after a trip to Kasilof. For the 4th of July picnic down
    at Funny River. Normally I'm the "Keeper of the Keg", but this year
    there wasn't a keg...just a big cooler full of canned beer. So I spent
    my time as an idler and lay about.
    Anyhow last friday I turned to take a step and punted a footstool. I
    thought I'd broken a toe, but on Tuesday I decided it didn't hurt
    enough. So I'm in town this week, I'll probably head back on the 15th.
    I need some assistance putting a wood stove together, don't have enough
    hands to hold all the pieces and simultaneously thread 3 bolts to hold
    it together enough to put the rest in sans hands. Anyhow my help isn't available until weekends.

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

    Title: Barley Muffins
    Categories: Breads
    Yield: 12 big muffin

    2 1/2 c Barley flour
    2 t Baking powder
    ds Salt
    2 Eggs
    1/4 c Rich cream
    1/4 c Honey

    Sift together the barley flour, baking powder, and salt. Beat eggs
    slightly. Combine eggs, cream, and honey with dry ingredients and mix
    well. Pour batter into muffin tin and bake at 400 F for 25 minutes

    The same book says barley flour can be substituted for white flour and
    make an all barley bread. So it seems one could substitute oats for
    some of the barley in this recipe to make Barley/oats muffins.

    From the Encyclopedia of Country Living by Carla Emory.
    Typed and U/L by Burt Ford. 2/95

    MMMMM


    ___ MultiMail/DOS v0.52

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From Bill Swisher@1:261/1466 to Dave Drum on Wed Jul 7 07:15:02 2021
    Dave Drum wrote to JIM WELLER <=-

    There was something just a couple days ago. I see more e-mail stuff
    from Bill than echo posts.

    When I, often, develop electronic verbal diarrhea I usually make both
    of you the victims.

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

    Title: Best Ever Pancakes or Waffles
    Categories: Breakfast, Bread
    Yield: 4 Servings

    1/2 c All-purpose flour
    1/2 c Whole wheat flour
    1 tb Granulated sugar
    1 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Ground cinnamon
    1/4 ts Salt
    1 c Buttermilk
    -OR
    3/4 c Plain yogurt
    -PLUS
    1/4 c Water
    1 lg Egg
    2 tb Mild olive or vegetable oil
    Oil for cooking
    Griddle, large skillet,
    -or waffle iron

    (From "Pancakes and Waffles" by Elizabeth Alston. HarperCollins;
    $12.50; 1993.)

    Food processor method: Put the flours, sugar, baking powder, baking
    soda, cinnamon and salt into a food processor. Process briefly to
    mix. Add the buttermilk, or yogurt and water, egg and oil. Turn the
    machine on-off (pulse) 3 or 4 times to make a smooth batter.

    By hand method: Put the flours, sugar, baking powder, baking soda,
    cinnamon and salt into a large bowl. Stir to mix well.

    Measure the buttermilk in a 2-cup glass measure. Add the egg and oil
    to the measuring cup. Beat with a fork or wire whisk to blend. Add to
    the flour mixture and stir to form a smooth batter.

    For pancakes: Heat the griddle or skillet over moderately high heat
    until it feels hot when you hold your hand directly above it. Lightly
    grease the griddle. For each pancake, pour 1/4 cup batter onto the
    griddle. Cook 3-5 minutes, until bubbles appear on the surface and
    the undersides are golden brown. Adjust the heat if the pancakes are
    browning too fast. Turn the pancakes over and cook 1-2 minutes longer
    to brown the second side.

    For waffles: heat the waffle iron; grease it lightly. Pour in the
    appropriate amount of batter and spread to the edges. Close and cook
    until the iron will open easily.

    Keep finished waffles or pancakes warm in a 200'F. oven - pancakes on
    a plate and loosely covered to keep moist; waffles directly on the
    oven rack, uncovered, to stay crisp. Makes 8 4" pancakes. Serves 4.
    From: Michael Orchekowski u/l Helen Peagram 05-93. U/l to NCE by
    Burt Ford 1/95 4/99.

    MMMMM

    ___ MultiMail/DOS v0.52

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From Sean Dennis@1:18/200 to Dave Drum on Wed Jul 7 17:37:44 2021
    Hello Dave,

    Wednesday July 07 2021 05:31, you wrote to JIM WELLER:

    through Shawn's board and Mark Lewis' BBS. When Janis is fully up and running again and Sean's board is ready I'll use them as well.

    My BBS is fully functional and is working as it should.

    -- Sean
    --- GoldED/2 3.0.1
    * Origin: Outpost BBS * bbs.outpostbbs.net:10123 (1:18/200)
  • From Dave Drum@1:229/452 to Sean Dennis on Thu Jul 8 10:41:34 2021
    Sean Dennis wrote to Dave Drum <=-

    Wednesday July 07 2021 05:31, you wrote to JIM WELLER:

    through Shawn's board and Mark Lewis' BBS. When Janis is fully up and running again and Sean's board is ready I'll use them as well.

    My BBS is fully functional and is working as it should.

    I'll e-mail you with a couple questions then.

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

    Title: Question Mark Cookies
    Categories: Five, Cookies, Snacks, Chocolate, Nuts
    Yield: 18 Cookies (a

    20 Graham crackers; in crumbs
    14 oz Can Eagle brand milk(410 ml)
    11 1/2 oz Bag chocolate chips (326 g)
    Nuts if desired

    Grease pan generously and then flour, press into pan, or
    drop by teaspoons.

    Bake 40 minutes at 350ºF/175ºC.

    Let stand 10 minutes before removing from pan.

    Makes 18 (?) cookies

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

    Uncle Dirty Dave's Archives

    MMMMM

    ... Eight strawberries contain more vitamin C than an orange!
    --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)
  • From RUTH HANSCHKA@1:135/392 to DAVE DRUM on Mon Jul 12 23:12:24 2021
    Bill Swisher

    I have not seen anything from him since June 17.

    There was something just a couple days ago. I see more e-mail stuff
    from Bill than echo posts.

    Dale Shipp

    June 24

    Both Ruths

    June 20

    It's been a while since I was in. The other Ruth was heard from a few days ago.

    BTW - has anyone heard from Clean Dave? I haven't see anything from him on
    FB in yoinks. Did get a Christmas card but...?
    --- Platinum Xpress/Win/WINServer v3.0pr5
    * Origin: Fidonet Messaging Since 1991 bbs.docsplace.org (1:135/392)
  • From Dave Drum@1:3634/12 to RUTH HANSCHKA on Tue Jul 13 06:05:00 2021
    RUTH HANSCHKA wrote to DAVE DRUM <=-

    I have not seen anything from him since June 17.

    There was something just a couple days ago. I see more e-mail stuff
    from Bill than echo posts.

    Dale Shipp

    June 24

    Both Ruths

    June 20

    It's been a while since I was in. The other Ruth was heard from a few days ago.

    BTW - has anyone heard from Clean Dave? I haven't see anything from him
    on FB in yoinks. Did get a Christmas card but...?

    The last post on his bolg "Dave's Cupboard" is from 2015. So he's not
    been active lately. Last time I had anything to do with him was at an
    echo picnic at Dale & Gail's when we made Facetime calls to him and to
    Burt & Shirley. Other than that I remember MLoo mentioning that he had
    retired from Hallmark. <SHRUG>

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

    Title: Scalloped Brains
    Categories: Five, Beef, Exotics, Offal
    Yield: 4 Servings

    2 Sets calf's brains; prepped
    1/4 c Onion; chopped
    4 tb Butter
    1 1/2 c Medium white sauce
    1/2 c Cracker crumbs

    After preparing brains, cut into slices and saute with
    onion in 2 tbs butter until lightly browned. Combine
    with the white sauce and pour into shallow 6-cup baking
    dish.

    Top with cracker crumbs mixed with 2 tbs butter. Bake
    in a moderate 350ºF/175ºC oven until bubbly hot.

    Ladies Home Journal Cookbook, 1960

    MM format by Dave Sacerdote

    Uncle Dirty Dave's Archives

    MMMMM

    ... Every restaurant is a drive thru if you drive fast enough.
    --- MultiMail/Win32 v0.49
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dale Shipp@1:261/1466 to Ruth Hanschka on Wed Jul 14 01:55:04 2021
    On 07-12-21 23:12, Ruth Hanschka <=-
    spoke to Dave Drum about Roll Call <=-

    Dale Shipp

    June 24

    I have been sparse in my messages here, but we'll see if this one gets
    to DOCs.

    BTW - has anyone heard from Clean Dave? I haven't see anything from
    him on FB in yoinks. Did get a Christmas card but...?

    You don't see me much on FB either. I read, but very rarely post. I
    don't know if the other DS even reads FB. I do know (indirectly) that
    he is alive. He had some of Michael's stuff put into storage and is
    helping the woman who is taking care of Michael's estate.


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

    Title: HOT T.V. SANDWICHES: CHEESE AND TUNA
    Categories: None, Sandwich
    Yield: 4 Servings

    1 c Cheddar cheese -- diced or
    Grated
    3 ea Eggs, hard-boiled --
    Chopped
    7 oz Tuna in water -- drained
    2 tb Green pepper -- chopped
    2 tb Pickle relish
    1/2 c Mayonnaise
    8 ea Hamburger buns

    Combine all ingredients except buns, and mix lightly. Split buns and
    fill. Wrap separately in waxed paper. Heat 4 at a time for 3 minutes
    in the microwave. Serve 4 to 8.

    Recipe By :

    MMMMM


    ... Shipwrecked in Silver Spring, Maryland. 02:02:46, 14 Jul 2021
    ___ Blue Wave/DOS v2.30

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From JIM WELLER@1:135/392 to RUTH HANSCHKA on Fri Jul 16 20:48:00 2021

    Quoting Ruth Hanschka to Dave Drum <=-

    BTW - has anyone heard from Clean Dave? I haven't see anything from
    him on FB in yoinks.

    He's not active there any longer but still alive and well. We
    correspond from time time, most recently right after Neekha's son
    was born.

    He is forever known to her as "The Blue Food Guy" after he sent her
    package of full of blue Jell-O, Kool-Aid, Twizzlers and a variety of
    other obnoxious artificial raspberry flavoured blue candy as a joke
    about 18 years ago.

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

    Title: Caribbean Blue Jell-O
    Categories: Desserts, Alcohol
    Yield: 6 Servings

    1 lg Box Berry Blue Jell-O
    2 c Boiling Water
    1/2 c Dark Barbados rum
    1 1/2 c Cold Water

    Mix in the usual way.

    Recipe By C. Baden

    MMMMM



    Cheers

    Jim


    ... We once had a dark age with sour blue pucker drinks

    ___ Blue Wave/QWK v2.20
    --- Platinum Xpress/Win/WINServer v3.0pr5
    * Origin: Fidonet Messaging Since 1991 bbs.docsplace.org (1:135/392)
  • From JIM WELLER@1:135/392 to DALE SHIPP on Fri Jul 16 20:49:00 2021

    Quoting Dale Shipp to Ruth Hanschka <=-

    Dale Shipp

    June 24

    I have been sparse in my messages here, but we'll see if this one
    gets to DOCs.

    It got through but the overall volume has been way down for almost a
    month. It feels like the echo is dieing. Dave posts recipes every
    day but there's no real conversations going on any more.

    Last of the Sask eats. I'll move on to Manitoba if anyone is at all
    interested in this series.

    Dry Ribs

    They started in Chinese restaurants but are now found everywhere.
    Pork spare ribs are sawed into three sections and the little pieces
    deep fried either battered, breaded or dusted with highly seasoned
    flour. Dry ribs and Caesar salad are a popular Saskatchewan food
    combo.

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

    Title: Bon Bon Pork Ribs
    Categories: Chinese, Canadian, Pork, Ribs
    Yield: 10 Servings

    10 lb Pork ribs
    1 1/2 tb Five-spice powder, divided
    1 tb Sugar
    1 tb Salt
    1 tb Msg
    1 c Water
    1 tb Potato starch
    3/4 c White breadcrumbs

    Deep fried pork ribs

    Cut short style pork ribs between bones into pieces. Mix 1
    tablespoon five-spice powder, sugar, salt, msg, water, and potato
    starch. Let stand in refrigerator for 5 hours. Add 2 eggs; mix.
    Dip in more potato starch then bread crumbs. Deep fry in older oil
    at 375 F until dark spots of blood seep out of bones or until
    golden. Dry on paper towels.

    Spritz with lemon juice.

    From: Food.Com

    MMMMM


    Cheers

    Jim

    ... Once a mere cousin to broccoli, cauliflower has now risen to stardom

    ___ Blue Wave/QWK v2.20
    --- Platinum Xpress/Win/WINServer v3.0pr5
    * Origin: Fidonet Messaging Since 1991 bbs.docsplace.org (1:135/392)
  • From RUTH HANSCHKA@1:135/392 to JIM WELLER on Tue Jul 27 00:12:06 2021

    Quoting Ruth Hanschka to Dave Drum <=-

    BTW - has anyone heard from Clean Dave? I haven't see anything from
    him on FB in yoinks.

    He's not active there any longer but still alive and well. We
    correspond from time time, most recently right after Neekha's son
    was born.

    He is forever known to her as "The Blue Food Guy" after he sent her
    package of full of blue Jell-O, Kool-Aid, Twizzlers and a variety of
    other obnoxious artificial raspberry flavoured blue candy as a joke
    about 18 years ago.

    I have to admit every time I see blue food, I want to eat it. And blame it
    on Dave and Michael Loo.
    --- Platinum Xpress/Win/WINServer v3.0pr5
    * Origin: Fidonet Messaging Since 1991 bbs.docsplace.org (1:135/392)
  • From RUTH HANSCHKA@1:135/392 to DALE SHIPP on Tue Jul 27 00:14:56 2021

    I have been sparse in my messages here, but we'll see if this one gets
    to DOCs.

    It's here. I wasn't but it got through.

    BTW - has anyone heard from Clean Dave? I haven't see anything from
    him on FB in yoinks. Did get a Christmas card but...?

    You don't see me much on FB either. I read, but very rarely post.

    I'm usually logged in; I use it to keep in touch with folks at my church, family, and work stuff too.

    don't know if the other DS even reads FB. I do know (indirectly) that
    he is alive. He had some of Michael's stuff put into storage and is
    helping the woman who is taking care of Michael's estate.

    He used to. I'd wondered who was taking care of whatever Michael left
    behind. His brother is most likely not capable and as far as I knew there was no
    other family.
    --- Platinum Xpress/Win/WINServer v3.0pr5
    * Origin: Fidonet Messaging Since 1991 bbs.docsplace.org (1:135/392)
  • From RUTH HANSCHKA@1:135/392 to DAVE DRUM on Tue Jul 27 00:16:22 2021

    The last post on his bolg "Dave's Cupboard" is from 2015. So he's not
    been active lately. Last time I had anything to do with him was at an
    echo picnic at Dale & Gail's when we made Facetime calls to him and to
    Burt & Shirley. Other than that I remember MLoo mentioning that he had retired from Hallmark. <SHRUG>

    Hallmark closed their CT operation some time ago, so you've got me.
    --- Platinum Xpress/Win/WINServer v3.0pr5
    * Origin: Fidonet Messaging Since 1991 bbs.docsplace.org (1:135/392)
  • From Dale Shipp@1:261/1466 to Ruth Hanschka on Wed Jul 28 02:47:10 2021
    On 07-27-21 00:14, Ruth Hanschka <=-
    spoke to Dale Shipp about Re: Roll Call <=-


    don't know if the other DS even reads FB. I do know (indirectly) that
    he is alive. He had some of Michael's stuff put into storage and is
    helping the woman who is taking care of Michael's estate.

    He used to. I'd wondered who was taking care of whatever Michael left behind. His brother is most likely not capable and as far
    as I knew there was no
    other family.

    Michael had a sister and her husband is now the executor of Michael's
    estate. We had a lot of Michael's stuff. After he died, we went
    through it and after consulting with the woman, much of it was either
    trashed or went to Goodwill. There were some things of value which she
    has now picked up and taken them out of our hands.


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

    Title: Sloppy Mikes
    Categories: Beef, Sandwich
    Yield: 4 Servings

    1 tb Vegetable oil
    1 Onion, finely chopped
    1 lb Ground beef
    1 Clove garlic
    1 ts Each ground chili powder and
    -cumin
    1 c Tomato sauce
    1 c Chili sauce
    10 oz Package thawed frozen corn
    -kernels
    1/2 c Water
    -Salt and pepper
    -Toasted hamburger buns,
    -English muffins or egg
    -bread

    Heat vegetable oil in a large skillet. Add onion and saute for 5
    minutes or until somewhat tender. Add beef and garlic continue to
    saute 10 minutes until beef is cooked. Stir in ground chili and
    cumin, tomato and chili sauces, corn, water and simmer uncovered for
    10 minutes. Season with salt and pepper. Spoon over bread of choice.

    Yield: 4 servings

    Variation for adults: Toast bread, top with thin slices of Swiss,
    Monterey Jack or Cheddar cheese and melt slightly in toaster oven.

    After hamburger mix is done, separate mixture between two skillets. To
    adults portion add chopped green chilis or minced fresh jalapeno
    peppers.

    Can top with sour cream and slivers of red bell pepper.

    From: Sylvia Steiger Date: 12-08-97
    Cooking

    MMMMM


    ... Shipwrecked in Silver Spring, Maryland. 02:52:41, 28 Jul 2021
    ___ Blue Wave/DOS v2.30

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From Dave Drum@1:3634/12 to Dale Shipp on Wed Jul 28 05:21:00 2021
    Dale Shipp wrote to Ruth Hanschka <=-

    don't know if the other DS even reads FB. I do know (indirectly) that
    he is alive. He had some of Michael's stuff put into storage and is
    helping the woman who is taking care of Michael's estate.

    He used to. I'd wondered who was taking care of whatever Michael left behind. His brother is most likely not capable and as far
    as I knew there was no
    other family.

    Michael had a sister and her husband is now the executor of Michael's estate. We had a lot of Michael's stuff. After he died, we went
    through it and after consulting with the woman, much of it was either trashed or went to Goodwill. There were some things of value which she has now picked up and taken them out of our hands.

    Huh? I thought Michael's sister died of cancer some years ago. I remember
    he was pretty torn up about it.

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

    Title: Risotto for Chemo Patients
    Categories: Poultry, Rice, Vegetables, Cheese, Wine
    Yield: 2 Servings

    3 c Chicken broth
    1/2 c Dry white wine
    1 c Arborio rice; raw
    1 md Onion; peeled; diced fine
    2 tb Olive oil
    2 tb Butter
    1/4 c Parmesan cheese; grated
    Salt & pepper

    Creamy rice dish - comforting and delicious

    Put the chicken or vegetable broth into a pot and heat
    on the stove until boiling, then reduce to a simmer.

    In a heavy-bottomed saucepan, add olive oil and 1 tbsp.
    butter, heating until butter foams. Add onions and saute
    over medium heat until translucent (but not brown). Add
    rice, stirring to coat grains with oil. Cook, stirring
    with a wooden spoon (a metal spoon might break up the
    rice grains too much) until the rice turns translucent.
    Reduce heat to low.

    Add the white wine, and continue to stir until the wine
    is absorbed. Add the hot chicken stock, 1/2 cup at a
    time. Stir, allowing each 1/2 cup stock to be absorbed
    by the rice before the next one is added. This part of
    the process can take 15-20 minutes.

    After all the liquid has been added, and the risotto has
    become creamy (it should be chewy but fully cooked),
    remove pan from heat. Add remaining tablespoon butter
    and Parmesan cheese, then salt and pepper to taste.

    Serve immediately.

    Makes 2 portions.

    VARIATIONS: Add a handful of thawed frozen peas during
    the last 5 minutes of cooking. Sauté mushrooms with
    onions. Top the dish with sliced poached chicken. Add
    fresh herbs at the end like chives, parsley, dill,
    chervil, tarragon and basil + a little lemon zest.

    From: http://www.squidoo.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Cooks marry ingredients in the way a poet marries words.
    --- MultiMail/Win32 v0.49
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Sean Dennis@1:18/200 to Dave Drum on Wed Jul 28 13:15:50 2021
    Hello, Dave!

    Replying to a message of Dave Drum to Dale Shipp:

    Huh? I thought Michael's sister died of cancer some years ago. I
    remember he was pretty torn up about it.

    I seem to remember a discussion in here many years ago (like in the early naughties) where Michael did discuss his sister's death and yes, he was quite distraught about it. I can't really trust my memory sometimes though so I may be wrong.

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

    Title: Szechuan Pork Stir-Fry
    Categories: Meats, Main dish, Stir fry, Asian
    Yield: 4 Servings

    1/2 lb Boneless pork
    -- cut into thin strips
    4 tb Kikkoman Teriyaki Sauce
    -- divided
    1/8 ts Crushed red peppers
    2 tb Cornstarch
    1 tb Distilled white vinegar
    2 tb Vegetable oil; divided
    1 Onion; chunked
    12 Radishes; thinly sliced
    2 md Zucchini
    -- cut into julienne strips
    Salt

    Combine pork, 1 Tbsp. teriyaki sauce and red peppers; set aside.
    Combine cornstarch, remaining teriyaki sauce and vinegar with 1 cup
    water; set aside. Heat 1 Tbsp. oil in wok or large skillet over high
    heat. Add pork mixture; stir-fry 2 minutes. Remove from wok; heat
    remaining oil in same wok. Add onion; stir-fry 2 minutes. Add
    radishes and zucchini; sprinkle lightly with salt and stir fry 1
    minute longer, or until vegetables are tender-crisp. Stir in pork
    and cornstarch mixture. Cook and stir until mixture thickens and
    boils. Remove from heat; serve immediately.

    Source: DISCOVER COOKING with Kikkoman Sauces Reprinted with the
    permission of Kikkoman International Inc. Electronic format courtesy
    of Karen Mintzias Submitted By KAREN MINTZIAS On 03-23-95

    MMMMM

    Later,
    Sean
    --- FleetStreet 1.27.1
    * Origin: Outpost BBS Local Console * bbs.outpostbbs.net:10123 (1:18/200)
  • From Bill Swisher@1:261/1466 to Dave Drum on Wed Jul 28 17:13:02 2021
    Dave Drum wrote to Dale Shipp <=-

    Huh? I thought Michael's sister died of cancer some years ago. I
    remember he was pretty torn up about it.

    She did, he was, and he got along well with his BIL. They kept in contact with each other.
    I have 2 books here that he gave me. IIRC they both belonged to his sister. One is a Thai cookbook and the other is a guidebook for Paris. I'm most of the way through the Paris book looking to see if there's someplace interesting I've missed. Found a really nice, kinda obscure, museum the last trip. I'm, hopefully, headed back in April so I'd better finish the book.


    ___ MultiMail/DOS v0.52

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From Dale Shipp@1:261/1466 to Dave Drum on Thu Jul 29 01:47:00 2021
    On 07-28-21 05:21, Dave Drum <=-
    spoke to Dale Shipp about Roll Call <=-

    Michael had a sister and her husband is now the executor of Michael's estate. We had a lot of Michael's stuff. After he died, we went
    through it and after consulting with the woman, much of it was either trashed or went to Goodwill. There were some things of value which she has now picked up and taken them out of our hands.

    Huh? I thought Michael's sister died of cancer some years ago. I
    remember he was pretty torn up about it.

    That is true. She was his one true friend in the family. Perhaps I
    should have said "Michael used to have a sister".


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

    Title: GRILLED CHEESE-CHIPOTLE SANDWICH
    Categories: Sandwich, Spicy, Vegetarian, Madison
    Yield: 2 servings

    4 sl White or wheat bread
    2 ts Pureed chipotle chiles
    5 oz Cheese
    - shredded or thinly sliced
    1 Ripe tomato; sliced
    Thinly sliced red onion
    Cilantro leaves
    - coarsely chopped
    Soft butter

    SPREAD EACH PIECE OF BREAD with thin coating of pureed chiles, or
    more if you like your sandwich really hot. Cover bottom slice with
    layer of cheese, tomato and onion slices and as much cilantro as you
    like. Top with second slice of bread and butter it. Place sandwich,
    butter-side down, in cast-iron skillet. Spread top piece of bread
    with butter as well and cook sandwich slowly. When golden brown on
    bottom, turn it over and cook on the other side. Covering pan will
    help melt cheese by the time bread is crisped and golden. Eat right
    away with something very cold to drink.

    DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
    ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
    (1:102/125)

    MMMMM



    ... Shipwrecked in Silver Spring, Maryland. 01:52:53, 29 Jul 2021
    ___ Blue Wave/DOS v2.30

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From Dave Drum@1:3634/12 to Dale Shipp on Thu Jul 29 06:37:00 2021
    Dale Shipp wrote to Dave Drum <=-

    Michael had a sister and her husband is now the executor of Michael's estate. We had a lot of Michael's stuff. After he died, we went
    through it and after consulting with the woman, much of it was either trashed or went to Goodwill. There were some things of value which she has now picked up and taken them out of our hands.

    Huh? I thought Michael's sister died of cancer some years ago. I
    remember he was pretty torn up about it.

    That is true. She was his one true friend in the family. Perhaps I should have said "Michael used to have a sister".

    What threw me for a loop was:

    "through it and after consulting with the woman, much of it was either
    trashed or went to Goodwill. There were some things of value which she
    has now picked up and taken them out of our hands."

    Which probably means, on reflection, that the B-I-L has remarried. But
    the implication was that the sister or her shade showed up at your house.

    Bv)=

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

    Title: GRILLED CHEESE-CHIPOTLE SANDWICH
    Categories: Sandwich, Spicy, Vegetarian, Madison
    Yield: 2 servings

    4 sl White or wheat bread
    2 ts Pureed chipotle chiles
    5 oz Cheese
    - shredded or thinly sliced
    1 Ripe tomato; sliced
    Thinly sliced red onion
    Cilantro leaves
    - coarsely chopped
    Soft butter

    Dat looks good.

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

    Title: Cemita Sandwiches
    Categories: Breads, Pork, Chilies, Herbs, Cheese
    Yield: 8 Servings

    8 Seeded hamburger rolls
    1 c Papalo leaves *
    8 oz Can Chipotle chiles in
    - adobo
    1 Ripe avocado; peeled, pitted
    - sliced
    1 lb Cooked carnitas or chorizo
    1 lb Mexican Oaxacan cheese;
    - shredded

    To make the sandwiches, take a roll and slice it in
    half.

    Lay the avocado slices on each half of bread.

    Pile high the meat, cheese, chipotles and papalo on one
    half of bread, place the other half on top and enjoy!

    * Papalo can be found at most Mexican markets. The
    cilantro replacement only lasts a day, but freezes well.
    (Not at *any* of my Latino markets - UDD)

    Author: Lisa Fain

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

    Uncle Dirty Dave's Archives

    MMMMM

    ... Tea Parties are for little girls with imaginary friends.
    --- MultiMail/Win32 v0.49
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dale Shipp@1:261/1466 to Dave Drum on Fri Jul 30 01:33:02 2021
    On 07-29-21 06:37, Dave Drum <=-
    spoke to Dale Shipp about Roll Call <=-

    "through it and after consulting with the woman, much of it was either trashed or went to Goodwill. There were some things of value which
    she has now picked up and taken them out of our hands."

    The "woman" in that case was Lili from California, where Michael spent
    most of his time over the past few years. She was a frequent travel
    companion and has been mentioned in the echo often by Michael.

    Which probably means, on reflection, that the B-I-L has remarried. But

    Yes, he has.

    the implication was that the sister or her shade showed up at your
    house.

    Sorry -- but it was Lili who came here with her son and take the last of Michael's stuff off of our hands.


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

    Title: TRIBBLE'S BANQUET
    Categories: Poultry, Sandwich, Star trek
    Yield: 1 servings

    MMMMM----------------------SANDWICH MAKINGS---------------------------
    1 Chicken Breast or other part
    -per sandwich
    1 oz Sliced Swiss cheese per sand
    1 oz Sliced Corn Beef per sand.
    2 Slices rye bread per sand.
    Seasoned salt to taste

    MMMMM----------------COLE SLAW(ENOUGH FOR 4 SAND---------------------
    3 c Cabbage, shredded
    3/4 c Carrots, shredded
    1/4 c Green onions, sliced
    1/3 c Mayonnaise
    1 tb Lemon juice
    Seasoned salt to taste

    Cook and chill the chicken ahead of time. Next make the coleslaw. Mix
    the vegetables together in a large bowl, then add the mayo and lemon
    juice. Mix well. Add seasoned salt. To make the sandwiches: Put a
    slice of Swiss cheese and a slice of corned bef on a slice of bread.
    Take the meat from the bones of 1 chicken piece and spread it over
    the corned beef. Sprinkle with seasoned salt, cover wtih 2 to 3 large
    spoonfuls of coleslaw and top with a second slice of bread. Cut the
    sandwich in half and serve with a pickle.
    Downloaded from the WWW site of Dave & Georgette Burnside
    www.synapse.net/~gemini/mealmast.htm

    MMMMM


    ... Shipwrecked in Silver Spring, Maryland. 01:38:24, 30 Jul 2021
    ___ Blue Wave/DOS v2.30

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From Dave Drum@1:3634/12 to Dale Shipp on Fri Jul 30 10:00:00 2021
    Dale Shipp wrote to Dave Drum <=-

    "through it and after consulting with the woman, much of it was either trashed or went to Goodwill. There were some things of value which
    she has now picked up and taken them out of our hands."

    The "woman" in that case was Lili from California, where Michael spent most of his time over the past few years. She was a frequent travel companion and has been mentioned in the echo often by Michael.

    Sort of a latter-day Carol Bryant if you will.

    Which probably means, on reflection, that the B-I-L has remarried. But

    Yes, he has.

    the implication was that the sister or her shade showed up at your
    house.

    Sorry -- but it was Lili who came here with her son and take the last
    of Michael's stuff off of our hands.

    Not really a big deal. You knew what you meant - but I was confoozeled.

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

    Title: TRIBBLE'S BANQUET
    Categories: Poultry, Sandwich, Star trek
    Yield: 1 servings

    MMMMM----------------------SANDWICH MAKINGS---------------------------
    1 Chicken Breast or other part
    -per sandwich

    There's another disconnect - not yours though. Tribbles were fictional
    FURRY (not feathered) aliens, slow moving but rapidly reproducing. Like
    Al Capp's (Li'l Abner) schmoo - only with fur.

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

    Title: Caramel Pecan Schmoo Torte
    Categories: Desserts, Dairy, Nuts, Cakes
    Yield: 12 Servings

    MMMMM----------------------------CAKE---------------------------------
    12 lg Egg whites; room temp
    pn Salt
    1 ts Cream of tartar
    1 1/3 c White sugar
    1 ts Vanilla extract
    1 c Cake flour
    1 c Pecan meal or flour; sifted
    - at least twice
    1 ts Baking powder

    MMMMM--------------------------FROSTING-------------------------------
    2 c Heavy whipping cream;
    - chilled
    3 tb Powdered sugar
    1 ts Vanilla extract

    MMMMM-----------------------CARAMEL SAUCE----------------------------
    1/2 c Butter
    1 1/2 c Brown sugar; packed
    1/2 c Heavy whipping cream
    1 ts Vanilla extract
    36 Pecans halves; garnish

    FOR THE CAKE: Set your oven @ 350ºF/175ºC.

    Add the egg whites, salt and cream of tartar to the
    bowl of your stand mixer fitted with the whisk
    attachment (or, use a hand mixer and a large
    mixing bowl).

    Whip on low speed until combined and then turn the
    mixer to high and whip until stiff peaks form.

    Turn the mixer to medium and mix in the vanilla extract
    and sugar (adding only half the sugar at a time), just
    until combined.

    In a separate bowl, combine the pecan meal, cake flour
    and baking powder. It is very important to sift this
    mixture several times in order to prevent lumps and to
    remove any larger pieces of the pecans. This mixture
    should be powdery and light in order to ensure a light
    and airy cake. Larger chunks of the mixture will
    deflate the cake, causing it to be tough and dense.

    Fold in the pecan mixture very carefully with a rubber
    spatula in two or three additions (add a little of the
    pecan mixture, fold it in, and then add some more).

    Add the batter to an Angel Food Cake pan and bake for
    about 35-40 minutes or until a toothpick inserted into
    the centre of the cake comes out clean.

    Cool upside-down until completely cool, and slice into
    three layers with a serrated knife.

    FOR THE FROSTING: Whip the cream, powdered sugar and
    vanilla on high speed until stiff peaks form. Set aside.

    Spread the frosting between the layers of the cake and
    after you stack the layers, spread the remainder of the
    frosting over the whole cake.

    FOR THE CARAMEL SAUCE: Melt the butter in a medium pot
    over medium heat.

    Add the brown sugar and heavy whipping cream, whisking
    over the heat until smooth and until the mixture reaches
    a boil.

    Boil for 2 minutes, whisking constantly.

    Add the vanilla and remove from the heat, allowing it to
    cool completely before drizzling it over the top of the
    cake.

    ASSEMBLY: Add pecans to the top of the cake in a
    circular design and drizzle the caramel sauce over
    the top of the cake.

    Slice and serve immediately, or store in the fridge
    for up to a few hours before serving.

    FROM: Marie Porter’s new book More Than Poutine:
    Favourite Foods from my Home and Native Land

    RECIPE FROM: https://thebusybaker.ca

    Uncle Dirty Dave's Archives

    MMMMM

    ... I made salad with 2 kinds of lettuce, if spinach counts as lettuce.
    --- MultiMail/Win32 v0.49
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  • From JIM WELLER@1:135/392 to DAVE DRUM on Sat Jul 31 23:06:00 2021

    Quoting Dave Drum to Sean Dennis <=-

    That matches my recollection. I don't remember the specific cancer -
    only the it was generally 100% fatal and "fast-acting". Probably it
    was pancreatic cancer - which has claimed several of my relatives and friends.

    It was indeed pancreatic cancer, a particularly nasty way to go. I
    have a sister in law suffering from it right now. She is close to
    the end.

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

    Title: Yin-Yang Raspberry and Mandarin Orange Tart
    Categories: Desserts, Chinese, American, Nuts, Fruit
    Yield: 12 servings

    1 x Pie shell, 9", partially
    -baked
    1/3 c Sugar
    4 tb Butter, sweet, cubed
    4 oz Almond paste
    2 lg Eggs
    2 ts Liqueur, orange, Mandarin
    1/4 ts Orange flower water
    1 pt Raspberries
    1 1/2 c Orange, Mandarin, sections
    1/2 c Jam, passion fruit, melted

    Cream the sugar, butter and almond paste in a food processor. Add
    1 egg, process to combine, then add the second egg and process
    until smooth. Add the Mandarin orange liqueur and flower water,
    then process to blend.

    Pour the mixture into the partially baked shell. Bake 25 - 30
    minutes in the center of a preheated 350 F oven until the top is
    evenly browned and puffed.

    Remove the tart to a rack to cool. Arrange the raspberries and
    mandarin orange segments in a yin-yang pattern on top of the
    cooled filling.

    Brush the warm glaze (passion fruit jam, melted) thinly but evenly
    on top of the fruit and along the edge of the tart shell. Remove
    the rim of the tart pan before serving by centering the tart on
    your hand or a can.

    Source: Great Chefs of San Francisco, Avon Books, 1984
    Chef: Barbara Tropp, China Moon, San Francisco, CA

    MMMMM


    Cheers

    Jim


    ... The customer is not always right, the bouncer is always right.

    ___ Blue Wave/QWK v2.20
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  • From JIM WELLER@1:135/392 to DALE SHIPP on Sun Aug 1 21:21:00 2021

    Quoting Dale Shipp to Dave Drum <=-

    Lili from California / was a frequent travel companion

    Lili is delightful. She's been here once and we stay in touch on
    social media.

    I have no Lili recipes, merely Lily, Lilly Pilly and Lillet ones.

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

    Title: The Vesper Martini
    Categories: Alcohol, Beverages
    Yield: 1 Serving

    IBA VERSION:
    2 oz Gin
    1/2 oz Vodka
    1/4 oz Lillet Blanc

    Shake over ice until well chilled, then strain into a deep goblet
    and garnish with a thin slice of lemon peel.

    Back story: The drink was invented and named by Ian Fleming in the
    1953 James Bond novel Casino Royale."A dry martini. In a deep
    champagne goblet. Three measures of Gordon's, one of vodka, half a
    measure of Kina Lillet. Shake it very well until it's ice-cold,
    then add a large thin slice of lemon peel. Got it?" "I never have
    more than one drink before dinner. But I do like that one to be
    large and very strong and very cold and very well-made. I hate
    small portions of anything." Named in the novel after Vesper Lynd.
    "I was born in the evening ... on a very stormy evening"

    Contemporary versions: Since Gordon's Gin has been reformulated
    (lower proof) and Kina Lillet had the formula changed, substitutes
    must be made to recapture the original flavour of the drink. Lillet
    Blanc had most of the quinine removed. Cocchi Americano can be
    used instead to give a more bitter finish. Use 100 proof vodka to
    bring the alcohol content back to 1953 levels. And use 94 proof
    Tanqueray, Bombay Sapphire or Beefeater if available instead of 75
    proof Gordon's. The reason to shake rather than stir the drink is
    to gain a little extra dilution from the melting ice as this is a
    very potent drink otherwise.

    Esquire printed the following update of the recipe in 2006: Shake
    (if you must) with plenty of cracked ice. 3 oz Tanqueray gin, 1 oz
    100-proof [50%] Stolichnaya vodka, 1/2 oz Lillet Blanc, 1/8
    teaspoon (or less) quinine powder or, in desperation, 2 dashes of
    bitters. Strain into a chilled cocktail glass and twist a large
    swatch of thin-cut lemon peel over the top. To recapture the Bond
    vibe "Then shoot somebody evil."

    From: Casino Royale, The IBA And Esquire Magazine

    MMMMM



    Cheers

    Jim


    ... I am so old I can remember when vodka only came in vodka flavour.

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  • From RUTH HANSCHKA@1:135/392 to DALE SHIPP on Tue Aug 17 23:50:54 2021
    He used to. I'd wondered who was taking care of whatever Michael left behind. His brother is most likely not capable and as far
    as I knew there was no
    other family.

    Michael had a sister and her husband is now the executor of Michael's
    estate. We had a lot of Michael's stuff. After he died, we went
    through it and after consulting with the woman, much of it was either
    trashed or went to Goodwill. There were some things of value which she
    has now picked up and taken them out of our hands.

    Good. That's never a fun task, although Michael traveled lighter than most. --- Platinum Xpress/Win/WINServer v3.0pr5
    * Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)