Hello Dave,
Saturday July 10 2021 17:07, you wrote to me:
Nor do I. My first attempt at replying to this did not go well. Seems
the carefully selected recipe did not, for whatever reason(s), did not
get appended. Nor my comment. Just the random tag-line.
I've done that before using GoldEd. The problem is that my mail is scanned immediately and if I make a mistake in the message, out it goes. :D
Consider this a do-over. Bv)=
2 oz Light rum
2 oz Pineapple juice
1 1/2 oz Cream of coconut
Pineapple wedge; garnish
Maraschino cherry; garnish
My pancreas about walked out with that drink. :D That does sound like a drink that my second wife would have liked: very sweet and not a lot of booze.
I have not worked on setting MM back up yet. I'm going to delete the current install I have on the Windows box, set up MM fresh, then set up your databases.
I need to email Bill about getting his also.
I'm going to be setting up a big tape drive soon to back things up (tagline chosen by GoldEd, not me :P) and a friend is allowing me to use his VPS as a "hot" backup also.
I have been thinking about adding a COOKING echo page to my website to try to preserve some of the history of this echo.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Breakfast Garbage Bread (Food Network)
Categories: Breakfast, Breads, Seandennis
Yield: 1 Servings
2 1/2 c Frozen potato tots
1 12 oz. package pork
Breakfast sausage
10 Strips bacon (8 ounces)
5 Large eggs
2 c Grated American Cheese (6
Ounces)
2 c Grated white Cheddar (6 oz)
All-purpose flour for
Dusting
1 1/2 lb Store-bought pizza dough
(see Cook's Note)
Ketchup and/or hot sauce,
For serving
Prep : 30 min
Inactive: 15 min
Cook : 1 hr 10 min
Total : 1 hr 55 min
Crumbled bacon and breakfast sausage mingle with potato tots, eggs and
melted American cheese in this garbage bread, which is reminiscent of
a breakfast sandwich or burrito. Serve it with lots of hot sauce or
ketchup for early-morning tailgating or for a portable breakfast on a
camping trip.
Preheat the oven to 425 degrees F. Line a baking sheet with parchment
and spread the potato tots on the sheet. Bake until golden brown and
crisp, about 25 minutes. Transfer the baking sheet to a wire rack and
let cool. Lower the oven to 400 degrees F.
Meanwhile, heat the sausage in a large nonstick skillet over medium
heat and cook, stirring to break up the sausage, until browned and no
longer pink, about 8 minutes. Transfer the sausage to paper towels
with a slotted spoon to drain; discard any remaining fat. Let the
sausage cool, then crumble into 1/2-inch pieces.
Heat the bacon in the skillet over medium heat and cook, flipping
once, until browned, about 8 minutes. Using tongs, transfer the bacon
to paper towels to drain; discard any remaining fat. Let the bacon
cool, then crumble into 1/2-inch pieces.
Prepare a bowl of ice water and set aside. Cover 4 eggs by 1 inch with
water in a small saucepan and bring to a boil. Cover the pan, remove
from the heat and let the eggs stand for 6 minutes. Uncover and drain
the eggs, then transfer to the bowl of ice water and let stand for 3
minutes. Drain and peel the eggs, then quarter each egg lengthwise.
Toss the American cheese and Cheddar together in a small bowl until
evenly combined.
Roll the dough into a 20-by-14-inch rectangle on a lightly floured
work surface. Starting from the shorter end, spread the cheese
mixture evenly over half of the dough, leaving a 1-inch border on the
sides. Scatter the sausage, bacon and potato tots evenly over the
cheese. Arrange all the egg quarters, yolk up, along the short side
of the rectangle. Working from this short side, tightly roll the
dough up, jelly roll-style, into a log. Pinch the open seams together
to seal, then tuck them underneath the log.
Beat the remaining egg. Transfer the log to the prepared baking sheet
and brush with the egg wash. Bake until the bread is golden brown all
over, about 40 minutes.
Let the bread cool for 10 minutes. Halve the bread lengthwise, cut
each half crosswise into 4 equal pieces and serve warm with ketchup
or hot sauce.
Copyright 2016 Television Food Network, G.P. All rights reserved.
Cook's Note: To make rolling and shaping the dough easy, keep the
dough refrigerated until 10 to 15 minutes before you are ready to use
it.
From:
http://www.foodnetwork.com/recipes/food-network-kitchens/breakfast-gar
age -bread.html
MM'd by Sean Dennis (1:18/200@Fidonet) on 7 February 2017.
MMMMM
-- Sean
... I haven't lost my mind; it's backed up on tape somewhere!
--- GoldED/2 3.0.1
* Origin: Outpost BBS * bbs.outpostbbs.net:10123 (1:18/200)