Dale Shipp wrote to Jim Weller <=-

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.

As I read that I thought "Corned Beef Melt" so I looked in my archives
et voila'

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

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

Title: Corned Beef Melt
Categories: Beef, Vegetables, Cheese
Yield: 1 sandwich

2 sl Rye bread
2 tb Unsalted butter
1 tb Dijon mustard
2 sl Provolone cheese
6 sl Thin-cut corned beef
4 tb Caramelized onions

Begin by heating your cast iron skillet to a medium
heat. Add one tablespoon of butter to each slice of good
rye bread. Add one slice of the bread, butter side down,
onto the skillet. Spread a thin layer of Dijon mustard
on the top of the bread. Add a slice of the provolone
cheese. Add a nice layer of the caramelized onions on
top of the cheese, then the slices of corned beef, then
top with another slice of cheese, then the final layer
of bread, butter side up.

Cook for about four minutes on one side until you get a
nice golden brown. Carefully flip over, and continue to
cook for an additional four minutes. Feel free to lay
something heavy on the cooked top to apply a bit of
pressure, to make this a nice melt.

Once both side are nice and golden and the cheese is
melted, you are good to go. This corned beef melt is
hard to resist. The nice spice from the corned beef,
the sweetness of the onions, and the creaminess of
the cheese makes this one a serious competitor to
the Reuben sandwich.

by Dax Phillips

RECIPE FROM: https://tastykitchen.com

Uncle Dirty Dave's Archives

MMMMM

... Relativity all depends on how you look at it.
___ MultiMail/Win32 v0.49
--- Maximus/2 3.01
* Origin: Outpost BBS (1:18/200)

As I read that I thought "Corned Beef Melt" so I looked in my archives
et voila'

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

Title: Northwoods Mushroom Swiss Melts
Categories: Sandwiches, Meats
Yield: 4 Servings

4 Frozen chicken breasts;
-boneless/skinless
3 3/4 c Water
2 Boxes Uncle Ben's Long Grain
-& Wild Rice Original
1/2 c Green bell pepper; chopped
1/2 c Red bell pepper; chopped
1 c Mushrooms; sliced
4 sl Swiss cheese

Spray large skillet with nonstick cooking spray. Add chicken, cook
over medium-high heat for 5 to 7 minutes, or until light brown. Add
water, rice and contents of seasoning packets. Bring to a boil.
Cover, reduce heat; simmer 20 minutes. Stir in green bell pepper and
red bell pepper; sprinkle mushrooms over chicken. Continue cooking,
covered, 5 to 8 minutes, or until chicken juices run clear.

Place cheese over chicken, remove from heat. Let stand covered 5
minutes, or until cheese is melted.

Typed and Busted by Carriej999@AOL.com

Recipe by: Tyson and Uncle Ben's

Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Mar
28, 1998

MMMMM

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

Sean Dennis wrote to Dave Drum <=-

As I read that I thought "Corned Beef Melt" so I looked in my
archives et voila'

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

Title: Northwoods Mushroom Swiss Melts
Categories: Sandwiches, Meats

^^^^^^^^^^ (HUH?)

Yield: 4 Servings

Let's critique this advertisement --

4 Frozen chicken breasts;
-boneless/skinless
3 3/4 c Water
2 Boxes Uncle Ben's Long Grain

That's a lot of freaking rice for 4 sammiches

-& Wild Rice Original
1/2 c Green bell pepper; chopped
1/2 c Red bell pepper; chopped
1 c Mushrooms; sliced
4 sl Swiss cheese

Where's the bread call? This claims to be a sarnie recipe.

Spray large skillet with nonstick cooking spray. Add chicken, cook
over medium-high heat for 5 to 7 minutes, or until light brown. Add
water, rice and contents of seasoning packets. Bring to a boil.
Cover, reduce heat; simmer 20 minutes. Stir in green bell pepper and
red bell pepper; sprinkle mushrooms over chicken. Continue cooking,
covered, 5 to 8 minutes, or until chicken juices run clear.

Place cheese over chicken, remove from heat. Let stand covered 5
minutes, or until cheese is melted.

Where do we build the sandwiches?

Typed and Busted by Carriej999@AOL.com

Recipe by: Tyson and Uncle Ben's

That explains the excess rice. Bv)=

Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Mar
28, 1998

I ain't eating at her house. Ever.

MMMMM

Try this one. It's a long chalk from a Reuben but in the same vein as
the munged recipe you posted. Bv)= They can't all be gems.

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

Title: Chicken Pesto Paninis
Categories: Breads, Poultry, Vegetables, Cheese
Yield: 4 servings

1 Focaccia round; quartered
1/2 c Prepared basil pesto
1 c Diced cooked chicken
1/2 c Diced bell pepper
1/4 c Diced red onion
1 c Shredded Monterey Jack

Heat a panini grill.

Halve each quarter of focaccia bread horizontally.
Spread each half with pesto. Layer bottom halves with
equal amounts chicken, bell pepper, onion, and cheese.
Top with remaining focaccia halves, forming 4
sandwiches.

Grill paninis 5 minutes in the heated grill, or until
focaccia bread is golden brown and cheese is melted.

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

Uncle Dirty Dave's Archives

MMMMM

... "Start where you are." -- Robert J. Collier
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