This Is the Best Supermarket in America, New Survey Says

You may not be able to guess the top-ranked grocery store!

by Amanda McDonald - APRIL 27, 2021

FACT CHECKED BY Joseph Neese

#10 Trader Joe's - Beloved grocery items like Everything But The Bagel Seasoning, Orange Chicken, and Unexpected Cheddar keep shoppers coming
back for more. Those barely scratch the surface of the unique offerings available at Trader Joe's, which finished at #10 on the list.

#9 Wegmans - Wegmans has been busy expanding along the East Coast as of
late. "Each time a Wegmans opens-and there have been a lot of openings
in the Northeast in recent years-it has been like the Beatles coming to
town," 10Best contributor Eric Grossman says of the grocery chain.

#8 Sprouts - Even though Sprouts has only been in operation since 2002,
there are already 340 locations across much of the U.S. The chain's
selection of organic, natural, and gluten-free foods is part of why it
earned the #8 spot.

And there's about to be even more to love-20 new locations are opening
in 2021, half of which are coming to Florida. Other stores are set to
open in Arizona, California, Colorado, Georgia, Nevada, and Texas.

#7 Publix - The #7 top grocery store in America is one you'll surely
recognize: Publix. Located in seven states, this southern chain isn't
only loved by customers but also by those who work there. In fact, it's
the largest employee-owned company in the country. Amenities include
in-app coupon clipping, online sandwich ordering, free cookies at the
bakery, expanded COVID-19 vaccination appointments, and more.

#6 Stew Leonard's - This chain is a staple across New York, New Jersey,
and Connecticut for more than just groceries. As a matter of fact, it's
known as "the Disneyland of Dairy Stores!"

Because of its costumed characters and scheduled events, USA Today
10Best Supermarket expert Grossman says Stew Leonard's is "a relic of a
bygone era, when grocery shopping doubled as family entertainment."

#5 ALDI - Similar to Trader Joe's, ALDI has built a loyal following with
its high-quality items and low prices. USA Today says it "simplifies
shopping with a wide variety of products, from organic produce and meat,
to everyday essentials and seasonal favorites."

#4 Market Basket - This grocery chain started in 1917, survived the
Great Depression, and coined the phrase, "More For Your Dollar." It's
now the #4 ranked grocery chain in USA Today's 10Best Supermarkets of
2021.

#3 Lidl - This Europe-based, low-cost chain is currently in the middle
of a huge U.S.-expansion. There are more than 3,500 products in stores
at all times, many of which are from across the globe.

#2 Hy-Vee - Shoppers in Illinois, Iowa, Kansas, Minnesota, Missouri,
Nebraska, South Dakota, and Wisconsin know and love Hy-Vee and the
"helpful smile in every aisle." Recently, the second-place chain has
been busy with COIVD-19 vaccine distribution and opening up nail salons
inside stores. (Not in mine - yet. UDD)

#1 Fresh Market - When shopping at the #1 grocery store in America, you
may actually be reminded of shopping in Europe. The Fresh Market strives
to create "a more intimate and personalized shopping experience than the warehouse-type supermarkets popular" now.

"Out of the hundreds of supermarkets in America, we are thrilled to be
voted number one," Jason Potter, the chain's president and CEO, said in
a statement. "Over the last year, we have immersed ourselves in
achieving our goal of becoming one of America's Most Loved Brands. And
this award proves that customers are recognizing our improvements, and
we greatly appreciate their business and support."

Amanda is a staff writer for Eat This, Not That!.

I admit to being surprised that Wegmans finished so far down the list.
And unsurprised that Hy-Vee was so close to the top.



... No one does as much harm as one going about doing good.
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Dave Drum wrote to All <=-

#1 Fresh Market

We have one locally and the one time I went in there, my wallet took a look
at their prices and ran out of the store. I spent a good hour trying to
find where it hid in the parking lot.

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

Title: Danish Meat Balls (Frikadeller)
Categories: Scandinavia, Veal, Ceideburg, Pork
Yield: 1 Servings

1/2 lb Veal
1/2 lb Pork
1 g Onion
2 c Milk
Pepper to taste
2 tb Flour or
1 c Bread crumbs
1 Egg
Salt to taste

Put veal and pork together through a grinder 4 or 5 times. Add flour
or bread crumbs, milk, egg, onion, salt and pepper. Mix thoroughly.
Drop on frying pan from a large tablespoon and fry over low heat.
Serve with browned butter, potatoes and stewed cabbage.

From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen,
1957.

Posted by Stephen Ceideberg; March 9 1993.

MMMMM

-- Sean


... I'm sure it's clearly explained in the Zmodem DOC's.
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Sean Dennis wrote to Dave Drum <=-

#1 Fresh Market

We have one locally and the one time I went in there, my wallet took a look at their prices and ran out of the store. I spent a good hour
trying to find where it hid in the parking lot.

NTF (tm Burton Ford)

We have a market modeled on Fresh Market here. County Market (Niemann
Foods) has re-made/expanded their store next to the local White Oaks
Maul as Harvest Market. Prices are 15% to 20% higher than other more conventional stupormarkups in town. Still, they seem to be busy every
time I pass by. Snob appeal must have something going for it.

They do have a pretty good in-store restaurant. My friend Les and I met
there for lunch one day a few weeks ago. Place was decent, service was attentive and the food well prepared and tasty. Prices were in line with
other similar restaurants. It's off my beaten path, though, being on the
west (high $$$) side of town. Bv)=

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

Title: Fresh Market Kitchen: Weekday Soup for One
Categories: Vegetables, Mushrooms, Herbs, Breads
Yield: 1 serving

1 cl Garlic
1 Generous pat butter
As much grated fresh ginger
- as you can stand
6 Mushrooms (shiitake, maitake
- or chantarelles) buttons
- if you must
1 Baby bok choy; washed,
- halved lengthwise
3 c Stock
1 sl Toasted/stale baguette
1 lg Egg

Smash the garlic and saute with butter or oil in a
shallow saucepan over medium-low heat. Grate in the
ginger and cook for a few minutes until fragrant. Add
a few mushrooms and the halved bok choy; increase heat
to medium to gently sear the vegetables on all sides
until the mushrooms release some of their water.

Add stock, cover and reduce heat to medium-low. Simmer
for 10 minutes, or until the greens are fork-tender and
your toast/egg are ready.

Toast the baguette and place in a bowl. Using tongs,
remove the greens from the soup and place around the
baguette; same with mushrooms. Leave the stock covered,
simmering in pan on low.

Poach the egg (never poached an egg? Google it, very
easy) and place on the toast. Pour the stock around the
bread and egg (you could strain it through a sieve if
you don't want to chew the ginger) and enjoy!

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

Uncle Dirty Dave's Archives

MMMMM

... Exercise will make you realise you'd rather be lazy and dead sooner.
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Quoting Sean Dennis to Dave Drum <=-

#1 Fresh Market

the one time I went in there, my wallet took a look at their
prices and ran out of the store. I spent a good hour trying to
find where it hid in the parking lot.

Superior quality will cost more for sure. I am generally content with
Loblaws, being middle of the road for both prices and quality, except
for the rare special occasion meal. If the prices at upscale markets
make me shudder I just remind myself how much I'm saving compared
to going out to a restaurant (a nice one that can serve food as good
as or better than my own cooking).

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

Title: Rhubarb Coffee Cake - Taste of Home
Categories: Cakes, Fruit
Yield: 12 Servings

1/2 c Butter or margarine;softened
1/2 c Packed brown sugar
1/2 c Sugar
1 Egg
1 ts Vanilla extract
1 1/4 c All-purpose flour
3/4 c Whole wheat flour
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/4 ts Ground cinnamon
1 c Buttermilk
2 c Rhubarb
Dried fresh or frozen
TOPPING:
1/4 c Packed brown sugar
1 1/2 ts Ground cinnamon

In a mixing bowl, cream butter and sugars. Add in egg and vanilla; beat
until fluffy. Combine flours, baking powder, baking soda, salt and
cinnamon; add to creamed mixture alternately with buttermilk, mixing
well after each addition. Stir in rhubarb. Pour into a greased 13-in,
x 9in. x 2-in. baking pan. Combine the topping ingredients; sprinkle
evenly over batter. Bake at 350 deg. for 35 minutes or until a wooden
pick inserted near the Center comes out clean. Serve warm or at room
temperature.

Recipe by: Taste of Home
From: Thelma

MMMMM


Cheers

Jim


... Stop complaining; there are people literally living in England.

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Quoting Dave Drum to Sean Dennis <=-

We have a market modeled on Fresh Market here. County Market...
Prices are 15% to 20% higher ... they seem to be busy every
time I pass by. Snob appeal must have something going for it.

And perhaps, if you check, the food is 15% to 29% nicer?

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

Title: Country Market Honey Cake
Categories: Cakes, Southern
Yield: 12 servings

1 c Granulated sugar
1 Egg
3/4 c Vegetable oil
1/4 c Honey
1 ts Vanilla
2 c All-purpose flour
1 ts Baking soda
1 ts Ground cinnamon
1/4 ts Salt
1 c Chopped pecans

Preheat oven to 350 F. Grease and flour a 13 x 9 inch baking pan.
In the large bowl of an electric mixer, combine the sugar, egg,
oil, honey and vanilla. Beat until well blended. In a large bowl
combine the flour, baking soda, cinnamon and salt. Stir into
beaten mixture. Stir in the nuts. Pour batter into prepared pan
and bake for 20 to 25 minutes.

From Jaemor Farms, Alto, GA

MMMMM

Cheers

Jim


... First Thanksgiving: Americans feed undocumented immigrants from Europe

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JIM WELLER wrote to SEAN DENNIS <=-

Superior quality will cost more for sure. I am generally content with Loblaws, being middle of the road for both prices and quality, except
for the rare special occasion meal. If the prices at upscale markets
make me shudder I just remind myself how much I'm saving compared
to going out to a restaurant (a nice one that can serve food as good
as or better than my own cooking).

In this case, I think it's more pretentiousness than anything. I can go a
few miles down to EarthFare (I've mentioned them before to you, I believe)
and find the same items of the same quality or better for a much better
price. It's the old "putting lipstick on a pig" thing. If I had the
ability to drive, I know of several local places that have outstanding
prices on high-quality foodstuffs; these places are mostly Amish/Mennonite markets.

An example of that is Troyer's at Mountain View Country Market, a.k.a. Troyer's Market, that opened a new store about three miles from my parents' home. Lots of bulk foods at amazing prices. Their website has some good information on it as well as a lot of good recipes.

http://mountainviewbulkfoods.com

Johnson City, having a fairly large state university here, has its share of pseudo-intellectuals around here who think that paying a high price for everything means it's of good quality of which we know that's not always
true. I do believe in "you get what you pay for" for many things but
shopping around can't hurt either.

On another note, Bill has supplied me with his large recipe stash which I'll be importing into my MM after I am done here. He has a lot of recipes that need to be formatted to MM so I have a project. :)

For my current database, as of tonight, I now have 140 different catagories
to choose from.

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

Title: Mexican Bean Dip
Categories: Dips, Cheese, Pork, Beans, Microwave
Yield: 1 servings

4 Slices Bacon, Small Pieces
31 oz Pork & Beans In Tomato Sauce
1/2 c Shredded Sharp Cheddar
1 ts Garlic Salt
1 ts Chili Powder
1/2 ts Salt
2 ts Vinegar
2 ts Worcestershire Sauce
Cayenne Pepper

Place bacon pieces in a 1-1/2 quart glass casserole. Microwave 3-4
minutes or until crisp. Remove bacon and set aside. Place beans in
blender and blend until smooth; pour into bacon drippings. Stir in
remaining ingredients except bacon. Cover with glass lid or plastic
wrap. Microwave for 7-8 minutes or until mixture is hot in center.
Sprinkle top with bacon pieces.

MMMMM

-- Sean

... My patience is like 7-Up: Never had it, never will.
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JIM WELLER wrote to DAVE DRUM <=-

We have a market modeled on Fresh Market here. County Market...
Prices are 15% to 20% higher ... they seem to be busy every
time I pass by. Snob appeal must have something going for it.

And perhaps, if you check, the food is 15% to 29% nicer?

I've only eaten in their in-store facility. It was OK. And there are
other, much closer to me, "up scale" stupormarkups in which I can spend
my dosh. I am a somewhat careful shopper who does not see the benefit
of spending un upcharge for "organic" unless there is an equivalent "up
taste" involved.

If I really want organic and at a good price I can visit Suttill's at
either their truck farm or their Farmer's Market presence. Or Seany
Farms - but, that's a trek. And I have an operation near by that raises
and sells free range meat animals either on the hoof or in component
parts.

If you were to ask me what makes this "organic" I'd have to reply with
as close to a Gallic shrug as I could manage. Bv)=

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

Title: Organic Mushroom Spread & Dip
Categories: Mushrooms, Herbs, Citrus, Vegetables
Yield: 6 Servings

1 c Chopped mushrooms
1 ts Minced garlic
2 tb Olive oil
1/4 c Chopped red & green bell
- peppers
1/4 c Chopped green onions
1 ts Chopped fresh thyme
1 ts Chopped fresh parsley
1 ts Chopped fresh chervil
+=OR=+
1 ts Chopped celery leaves
2 tb Lemon juice
1/4 c Mayonnaise
Salt & ground black pepper
Paprika (garnish)
Crackers for serving

Briefly saute mushrooms and garlic in the oil; drain
well.

Mix the mushrooms with peppers, green onions, thyme,
parsley, chervil, lemon juice and mayonnaise. Add salt
and pepper to taste; top with paprika for color and
flavor.

Serve with crackers.

Makes 6 servings

SOURCE: American Dish: 100 Recipes from Ten Delicious
Decades by Merrill Shindler

RECIPE FROM: http://www.recipelink.com

Uncle Dirty Dave's Archives

MMMMM

... There are lots of good $1.99 burgers but they run $8.99 these days.
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Quoting Sean Dennis to Jim Weller <=-

Superior quality will cost more for sure.

In this case, I think it's more pretentiousness than anything.

Well there's plenty of that in today's world. And sadly it seems to
work a lot of the time.

EarthFare ... the same items of the same quality or better for a
much better price.

mostly Amish/Mennonite markets.

They can't be beat.

Johnson City, having a fairly large state university here, has its
share of pseudo-intellectuals around here who think that paying a high price for everything means it's of good quality of which we know
that's not always true.

Well there's plenty of them in today's world.

I now have 140 different catagories to choose from.

You can have as many as you want; but once you hit a limit, they
all won't be on your drop down list.

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

Title: Down-To Earth-Oatmeal
Categories: Grains, Breakfast, Fruit
Yield: 4 Servings

4 c Water
2 c Rolled oats, uncooked
1/8 ts Cloves
1/8 ts Allspice
1/8 ts Nutmeg
1/2 ts Cinnamon
1/4 c Raw sunflower or sesame
Seeds
1 ts Vanilla extract
1 Apple, cored, unpeeled and
Diced
1/2 c Raisins

Boil water, oats and spices together for a few seconds, then add
seeds, vanilla, apple and raisins. Simmer for three minutes.

From: Donna L

3 minutes for quick oats is fine but old fashioned rolled oats
need 15 minutes and steel cut pinhead oats, the best tasting
kind, need 25 minutes. The spices and fruit should be added in
the last 5 minutes of cooking. - JW

MMMMM





Cheers

Jim


... I didn't steal that recipe, I homaged it.

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Quoting Dave Drum to Jim Weller <=-

I am a somewhat careful shopper who does not see the
benefit of spending un upcharge for "organic"

Organic foods are pretty much a scam. And they stink of first world
privilege. Without modern fertilizers, pesticides and improved
genetics that result in increased production, millions more would be
starving on this overcrowded planet than there are already.

Thanks to natural cross contamination by wind and water, organic
produce tested in Canada has about half the amount of pesticides
that regular produce has but both groups tested way below federal
limits.

unless there is an equivalent "up taste" involved.

And they don't automatically taste better either.

--MM

Toxic Waste

1 1/2 oz. Vodka
1/2 oz. Melon Liqueur
3 oz. Orange Juice
3 oz. Lemon Lime Soda
Splash Blue Curacao
Garnish: Lime Wedge

In an ice filled glass combine vodka, melon liqueur and orange
juice. Shake well. Add ice to serving glass and strain mix over
before topping with lemon lime soda. Add a splash of blue curacao
and stir to combine. Garnish with a lime wedge.

-The Tipsy Bartender

---




Cheers

Jim


... Know what happens after 10 tequila shots? Me neither. Nobody does!

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JIM WELLER wrote to DAVE DRUM <=-

I am a somewhat careful shopper who does not see the
benefit of spending un upcharge for "organic"

Organic foods are pretty much a scam. And they stink of first world privilege. Without modern fertilizers, pesticides and improved
genetics that result in increased production, millions more would be starving on this overcrowded planet than there are already.

It sounds callous to say so, but, that's not necessarily a bad thing.
It's the push to factory farming that's destroying the soil and the
family farm.

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

Title: Banker's Delight Shrimp Rolls
Categories: Seafood, Citrus, Sauces, Marinades
Yield: 4 Servings

1 1/4 lb Medium shrimp; peeled,
- deveined

MMMMM--------------------MARINADE-----------------------------------
1/4 c Olive oil
1 tb Minced garlic
1 tb lemon juice
1/2 ts Kosher salt
1/4 ts Ground black pepper

MMMMM-------------------MAYONNAISE----------------------------------
3/4 c Mayo
1/4 c Peeled, seeded, chopped
: - cucumber
2 tb Minced fresh parsley
2 tb Minced fresh chives
1 tb Minced fresh tarragon
2 ts Fresh lemon juice
1/4 ts Sugar
: Salt
1/2 c Grape tomatoes; quartered

MMMMM-------------------SANDWICHES----------------------------------
1 lb Loaf soft French bread
4 tb Unsalted butter; melted
: Shredded lettuce

This wallet-friendly spin on the classic New England
lobster roll increases the flavor with herbed mayo and
toasted baguette slices, but lowers the price by using
large shrimp instead of pricey lobster.

Preheat grill to medium-high.

Combine oil, garlic, 1 Tbps. lemon juice, salt & pepper
for the marinade in a bowl. Add shrimp and marinate 5-10
minutes.

Pulse mayonnaise, cucumber, parsley, chives, tarragon, 2
tsp lemon juice, sugar, and salt for the mayonnaise
together in a food processor until cucumber is finely
chopped. Set aside 1/3 cup of the mayonnaise mixture.

Grill shrimp until cooked through, 1-2 minutes per side.
Coarsely chop shrimp, then stir into remaining mayo,
along with tomatoes.

Slice bread into rolls, brush outsides with butter, and
grill on both sides until lightly toasted. Spread insides
with some reserved mayonnaise; fill each with lettuce and
1/4 of shrimp mixture.

Makes: 4 sandwiches

http://www.cuisinerecipes.com

MM Format by Dave Drum - 08 July 2010

Uncle Dirty Dave's Archives

MMMMM

... Don't try this at home... We are PROFESSIONAL idiots!
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On 08-04-21 22:25, Jim Weller <=-
spoke to Dave Drum about Best Supermarket <=-

I am a somewhat careful shopper who does not see the
benefit of spending un upcharge for "organic"

Organic foods are pretty much a scam. And they stink of first world privilege. Without modern fertilizers, pesticides and improved
genetics that result in increased production, millions more would be starving on this overcrowded planet than there are already.

I agree with both of you. I do not buy organic fruits and vegetables
unless there is no other choice. (In some of our markets, organic is the
only choice on some vegetables -- e.g. carrots). For my most frequent
purchase (bananas) there is a $0.10 or more upcharge. I refuse to pay
that.

Thanks to natural cross contamination by wind and water, organic
produce tested in Canada has about half the amount of pesticides
that regular produce has but both groups tested way below federal
limits.

What about the farmers who get sued because of that cross contamination
when GMO products are involved. It is rather hard to keep bees from
traveling across farm boundaries with pollen from one to fertilize the
other.


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

Title: BANANA AND NUT SANDWICH
Categories: Sandwiches, Sandwich
Yield: 1 Servings

1 Banana
1/4 c Grape pulp
1/2 c Chopped pecans
1 Orange

Mix crushed banana, pecans and grape pulp and moisten with orange
juice. Use with buttered white or dark bread.

For you From: Jon Judd {Cooking Echo}

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:37:40, 07 Aug 2021
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Quoting Dave Drum to Jim Weller <=-

Organic foods are pretty much a scam. And they stink of first world privilege. Without modern fertilizers, pesticides and improved
genetics that result in increased production, millions more would be starving on this overcrowded planet than there are already.

It sounds callous to say so, but, that's not necessarily a bad thing.

You're talking about a billion or so people here. Read up on the
green revolution and the increased yields of cereal crops with
feritizer, better seeds including GMOs (which I was skeptical of for
years but are now totally proven safe) and irrigation.

It's the push to factory farming that's destroying the soil and the
family farm.

Soil is getting improved, not destroyed but yes, the small family
farm is endangered.

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

Title: A Great Turkish Relish with Bbq
Categories: Turkish, Relishes, Bbq, Chilies
Yield: 4 Servings

1 md White onion thinly sliced,
Lengthwise
1/2 Rred bell pepper,
Stemmed, seeded and thinly
Sliced
1/4 c Coarsely chopped Italian
(flat-leaf) parsley
1 tb Aleppo pepper flakes or
Sweet or hot paprika
1 tb Ground sumac, or
2 ts Fresh lemon juice
1 tb Pomegranate molasses
Salt to taste

Combine the ingredients in an attractive bowl. Mix with your hands
or a wooden spoon. (Mixing with your hands helps soften the
onions.) Let stand 5-10 minutes, then taste, adding salt as
needed. Serve immediately.

My non c-h wife found 1 tablespoon of Aleppo pepper a bit much. I
find that Aleppo pepper is not like most Western chile powders in
that it has a fair amount of oil left in it (I bought it in bulk
and put the lable from the package in the jar; then I discovered
the oil on the label.)

Enoy! It's super easy to make, and the taste of pomegranate molasses
is heavenly!

Ron Hay, Van Nuys, CA

MMMMM



Cheers

Jim


... Adulting is hard. That's why there's booze.

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Quoting Dale Shipp to Jim Weller <=-

I (do) not see the benefit of (...) "organic"

Organic foods are pretty much a scam.

I agree with both of you. I do not buy organic fruits and vegetables unless there is no other choice. (In some of our markets, organic is
the only choice on some vegetables -- e.g. carrots). For my most
frequent purchase (bananas) there is a $0.10 or more upcharge. I
refuse to pay that.

I read an article once that said if you're concerned about sprayed
on pesticides but short of money go organic for things like apples
where you eat the skin but don't bother for oranges or bananas you
throw away the peel.

What about the farmers who get sued because of that cross
contamination when GMO products are involved. It is rather hard to
keep bees from traveling across farm boundaries with pollen from one to fertilize the other.

That one farmer who made the news years ago won on appeal. He didn't
have to pay. But he lost his countersuit about Monsanto "trespassing"
on his farm and de-valuing his organic crops for the same reason.

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

Title: Halloumi and Herb Triangles > Cypriot
Categories: Turkish, Cheese, Appetizers, Pastry
Yield: 4 servings

4 oz Cyprus Halloumi cheese,
Grated
4 oz Cottage cheese or ricotta
1 Size 4 egg, beaten
1 Heaped tbsp finely chopped
Fresh flat-leaf parsley
1 Level tbsp chopped fresh
Mint
1/2 ts Dried mint
1 tb Chopped fresh chives
Freshly milled black pepper
4 Sheets of filo pastry
2 oz Butter
TO GARNISH
Sprigs of mint

In a small bowl mix together Halloumi cheese and one of the other
cheeses you choose to use, egg, parsley mint, chive and pepper.
Blend together with a fork.

Preheat oven to 190C/375F/Gas Mark 5. Butter a baking sheet. Lay
the sheets of filo in a pile on a work surface. Keep covered with
a damp cloth while working with one sheet at a time, otherwise the
pastry will dry out. In a small saucepan, melt butter. Brush one
sheet of filo with butter. Cut into four long strips.

Place a teaspoon of filling in one corner of filo strip. Fold a
corner of pastry over filling. Turn triangle over and over to the
end of the strip. Repeat with remaining pastry. Brush tops of
triangle with butter. Bake in the oven for 10-12 minutes until
crisp and brown. Serve garnished with sprigs of mint.

Argiris Zias
TASTES OF CYPRUS
cosmosnet.net

MMMMM


Cheers

Jim


... The turkey is overcooked; you want dark meat or very dark meat?

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JIM WELLER wrote to DALE SHIPP <=-

I read an article once that said if you're concerned about sprayed
on pesticides but short of money go organic for things like apples
where you eat the skin but don't bother for oranges or bananas you
throw away the peel.

That's very true. My parents have practiced organic gardening for years
(they are both certified master gardeners) and they have to use Roundup now and again. But for their trees, my mom uses certain oils that allow the
fruit to remain safe to eat right off the tree after rinsing but this is on
a small scale. It'd be too cost-ineffective to do that on a large scale.

The only thing with oranges is that you do use orange peel for cooking so
I'd look for oranges that weren't sprayed with pesticide (that does not make them "organic" though).

For fun, here's the official USDA list of standards of being labelled "organic" in the US: https://www.ams.usda.gov/grades-standards/organic-standards

It's a long, dry read but it's an interesting one (to me, at least).

Another USENET recipe (I do like that collection):

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

Title: Grammy's Dark Rolls
Categories: Breads, Holiday, Usenet
Yield: 1 Dozen

1/2 c Oatmeal (rolled oats)
1/2 c Whole wheat flour
1/8 ts Salt
1/4 c Shortening
2 tb Molasses
2 tb Honey
1 c Water, boiling
1/2 c Water, warm
1/2 oz Yeast (dry), active
-(2 packages; do not
-use quick-rising yeast)
1 ts Honey
1 Egg
2 1/2 c Flour, unbleached
-(up to 3 1/2 C)

Combine oatmeal, whole-wheat flour, salt, shortening, molasses and
honey. Pour boiling water over all. Mix and let cool.

While cooling, dissolve yeast in warm water with the honey. Add egg to
cooled batter, then mix in dissolved yeast.

Add flour until dough is just soft enough to knead. Knead lightly.
Place dough in a greased bowl; cover with a damp cloth. Let rise in
warm place until doubled in bulk; about one hour.

Punch down dough and cut into 12 equal pieces. Shape each piece into
a ball in put into a greased 9-inch pan. Let rise again for 45
minutes.

Bake in a preheated oven at 350 degrees F. for 40 minutes.

NOTES:

* Holiday rolls with oatmeal and molasses -- This recipe has long
been part of my Thanksgiving tradition. I have long since forgotten
its source.

* These rolls are really wonderful, but they need time to rise.
start them as early in the day as possible. Don't even think about
using the quick-rise yeasts.

: Difficulty: easy to moderate.
: Time: several hours preparation, 1 hour baking and cooling.
: Precision: measure the ingredients.

: Marilyn Kushner
: Microlab, University of California, Berkeley, California, USA
: Marilyn@merlin.berkeley.edu

: Copyright (C) 1986 USENET Community Trust

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

MMMMM

--Sean


... It's as bad as you think and they are out to get you.
___ MultiMail/Win v0.52
--- Maximus/2 3.01
* Origin: Outpost BBS (1:18/200)

On 08-07-21 21:56, Jim Weller <=-
spoke to Dale Shipp about Best Supermarket <=-

Organic foods are pretty much a scam.

I agree with both of you. I do not buy organic fruits and vegetables unless there is no other choice. (In some of our markets, organic is

I read an article once that said if you're concerned about sprayed
on pesticides but short of money go organic for things like apples
where you eat the skin but don't bother for oranges or bananas you
throw away the peel.

Which is one reason why I refuse to pay the premium for organic bananas.
For me now, it is not about being short of money, but more to our
starting out in times when we were very short of money. As a married
college student, we learned to be frugal (distinct from cheap). Those
habits persist to some degree in our choices to this day.

This sounds sort of like a rubin for those who do not like sauerkraut.

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

Title: Swiss & Beef Melts
Categories: Sandwich, Beef, Cheese
Yield: 4 servings

4 oz Corned beef
2 md Onions, sweet
2 oz Cheese, swiss, grated
1 tb Butter
Rye bread OR
English muffins

Directions:

Melt the butter in a one quart sauce pan or frying pan. Add the
onion and saute until the onion is translucent.

Add the corned beef and heat over medium heat until the meat is
loose and begins to slightly dry.

Add half of the swiss cheese to the onion, meat mixture and heat
until the cheese melts.

Spread the hot mixture onto slices of rye bread, or English
muffin; top with a layer of grated swiss cheese, then broil until the
cheese melts and begins to bubble slightly.

Serve while hot.

Servings:

Depending on how thick you cover the bread or muffin this recipe
can give up to eight individual servings, or as few as four.

From: Rob Stewart Date: 07 May 94

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:40:41, 09 Aug 2021
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Jim Weller <=-

Organic foods are pretty much a scam.

I agree with both of you. I do not buy organic fruits and vegetables unless there is no other choice. (In some of our markets, organic is

I agree with you both. I think it was Michael who got me going on saying that "I buy inorganic food".

This sounds sort of like a rubin for those who do not like sauerkraut.

I'm not wild about sauerkraut, I'll eat it on rare occasions. So I'd probably like it. Often I'll order a Patty Melt.

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

Title: Breakfast Tacos
Categories: Main dish, Breakfast
Yield: 1 Serving

2 sl Bacon, cut into 1/2 inch
-dice
1 ea Generous handful frozen hash
-browns (or one very small
-cooked potato, grated)
1 T Finely chopped onion
2 ea Eggs, beaten
2 T Cheese Whiz, or a slice of
-cheddar or other simliar
-cheese, cut into chunks
1 ea Salt, pepper to taste
3 ea Flour tortillas, heated

Fry bacon in a small pan until all of the fat is rendered, and the
bacon is crisp. Remove from the pan, and set aside. Drain off all
but about 1 Tbsp. of the bacon fat.

Toss the potato and onion into the pan, and cook, stirring
occasionally, until the potatoes are nicely browned.

Pour the eggs over the potatoes, and cook, stirring until nearly set.
Toss in the cheese and reserved bacon, and stir.

Scoop into warm tortillas, roll, and chow down.

This was my dinner last night (Wes had something else), and I enjoyed
it thoroughly. Note: I added a generous proportion of hot salsa,
plus a shot of jalapeno Tabasco Sauce to mine. Others might want to
be more cautious ;-)

Author unknown, as this was before I started keeping track, but it
sure looks like Kathy Pitts, doesn't it? U/L to Cooking again by
Burt Ford. 4/95

MMMMM

___ MultiMail/DOS v0.52

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

Hi Bill,

I agree with you both. I think it was Michael who got
me going on saying that "I buy inorganic food".

Unfortuately, organic food in the US is a scam unless you grow it yourself.

I'm still working on assimilating your recipes. I am switching my personal computer over to FreeBSD. I like it a lot; moreso than Linux.

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

Title: Steak and Pepper Melt
Categories: Sandwich
Yield: 2 Servings

1 tb Margarine or butter
2 Red bell pepper rings
2 Green bell pepper rings
1 sm Onion; sliced, separated
-into rings
2 Frozen sliced sandwich
-steaks
2 sl Monterey Jack; 1-oz each
2 Kaiser rolls; split

Melt margarine in large skillet over medium heat. Add bell pepper and
onion rings; cook and stir until crisp-tender. Remove vegetables from
skillet, cook sandwich steaks as directed on package. Fold each steak
in half crosswise. Top each folded steak with cheese slice. Cover
skillet; cook over low heat until cheese is melted.

Place steaks on bottom halves of rolls; top with pepper and onion
rings and top halves of rolls.

CALORIES: 510 SODIUM: 580MG

CHOLESTEROL: 70MG FAT: 33G

CARBOHYDRATE: 34G SAT: 13G

From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

MMMMM

--Sean
--- Maximus/2 3.01
* Origin: Outpost BBS (1:18/200)