Quoting Ruth Haffly to Sean Dennis <=-

We've very often found rooms where the fridge/freezer is so
iced up so as to be impossible to use

I tend to stay at budget motels too and splurge on restaurants when I
travel, but I must say I've never hit that in a Canadian motel.
Maybe the housekeeping and maintenance is just better here, even in
the cheap places.


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

Title: Blue Swallow Motel Capirotada
Categories: Southwestern, Desserts, Cheese, Fruits, Nuts
Yield: 8 Servings

1 1/2 c Brown sugar
1 1/2 c Water
3 Inch stick cinnamon
1 Whole clove
2 tb Butter
3 c Stale bread cubes, leftover
-cake and/or doughnuts
1/2 lb Longhorn cheese; grated
1 c Raisins
1/2 c Pecans
1/4 c Orange juice
1 tb Brandy

Boil brown sugar, 1 1/2 cups water, cinnamon, and clove gently for
about 15 minutes. Add butter.

Meanwhile, lightly toast bread and cut into cubes.

Remove cinnamon and clove from syrup.

Butter an 8" x 8" baking dish and fill with bread, cheese,
raisins, and nuts. Leave in layers or toss lightly together.

Pour the brandy and orange juice into syrup then dribble
evenly over the bread mixture.

Bake uncovered in a preheated 350F oven for about 30 minutes.
Pudding should be softly set but not dried out.

Recipe by: Blue Swallow Motel, Tucumcari, New Mexico

From: The Route 66 Cookbook

(Capirotada is a Mexican bread pudding. I'd use more cloves - JW)


MMMMM



Cheers

Jim


... Peacocks are just chicken drag queens.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

Hi Jim,

We've very often found rooms where the fridge/freezer is so
iced up so as to be impossible to use

I tend to stay at budget motels too and splurge on restaurants when I travel, but I must say I've never hit that in a Canadian motel.
Maybe the housekeeping and maintenance is just better here, even in
the cheap places.

Could be; the American standards may be just a notch or so below
Canadian ones.

Speaking of splurging on meals--we just spent a few days on the Outer
Banks. We'd planned to see one of the last performances of the season of
"The Lost Colony" on Virginia Dare's birthday. About 5 hours before the performance we got an e-mail informing us that the performance, and the
rest of the season (2 or 3 more nights) had been canceled because of
Covid. Bummer! The next night we decided to go out for a seafood meal.
The place we'd been reccommended was closed down when we got there so we
found another place not too far away. Walked in, found it was a white tablecloth restaurant, more upscale than we'd anticipated--but we had a
good meal. They were short handed so we had to wait longer than usual
between courses but the food was good. Steve had broiled shrimp with
wild rice and broccoli au gratin. I had shrimp and marscapone grits; the shrimp/pepper/sausage mix was more of a shrimp creole--spicy but good.
Since we'd started with a cup of Hatteras style clam chowder (clams,
broth, potatoes, bacon, thyme, pepper) and bread, we took about half of
the entree home. It was a good meal; we'd go again for an anniversary or
other special meal if we were up there again.

The day before, Steve had the reccomendation of another seafood
restaurant that was a part of a seafood market. Prices for lunch were a
bit higher than we pay around here but both of us had a good meal. Steve
had calabash style crab and flounder with cole slaw and a fruit cup. I
had calabash style shrimp with fried okra and cole slaw. The slaw was
better than some I've had, not as good as mine; the okra was about
double the usual serving I get. All in all, it was good to get some
seafood as close to being fresh off the boat as we could get.

We will try to get back up, maybe next year, to see "The Lost Colony".

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 08-21-21 15:04, Ruth Haffly <=-
spoke to Jim Weller about cheap hotels <=-

anticipated--but we had a good meal. They were short handed so we had
to wait longer than usual between courses but the food was good. Steve
had broiled shrimp with wild rice and broccoli au gratin. I had shrimp
and marscapone grits; the shrimp/pepper/sausage mix was more of a
shrimp creole--spicy but good. Since we'd started with a cup of

The restaurants here sometimes serve a dish that they call "shrimp and
sausage jambalaya" which they serve over white rice. In my world, the
rice is cooked with the shrimp and sausage and spices, thus absorbing
flavor from them all. I'd have no problem if they gave it the more
proper name of "shrimp and sausage creole, over white rice". As a
creole dish it was pretty good, but it was *not* a jambalaya!


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

Title: QUINOA AND LENTIL SOUP
Categories: Vegan, Low-chol, Low-cal, Soups
Yield: 4 Servings

1 tb Olive oil
1 Onion
2 cl Garlic
2 Celery sticks
1 Carrot
1 ts Caraway Seeds
100 g Quinoa
900 ml Vegetable stock
150 ml White wine vinegar
400 g Brown lentils
4 tb Coriander
Seasoning

Preparation:

Chop the onions, garlic cloves, celery, and coriander Dice the carrots
Drain the lentils

1. Heat the oil in a large pan and cook the onion, garlic, celery,
carrot, caraway seeds for 5 minutes. Stir in the quinoa, stock
and white wine vinegar, bring to the boil, cover and simmer for
20 minutes until the grains are tender.

2. Add the lentils and cook for a further 5 minutes. Stir in the
coriander, season to taste and serve.

Per Serving:

233 Calories 4g Fibre (high) 30g Carbohydrate (medium) 6g Fat
(medium) 0.5g Saturated Fat (low) 11g Protein (medium) 0.85g Salt
(medium) No added sugar

MMMMM


... Shipwrecked in Silver Spring, Maryland. 02:48:49, 23 Aug 2021
___ Blue Wave/DOS v2.30

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

Quoting Ruth Haffly to Jim Weller <=-

Speaking of splurging on meals ... on the Outer Banks ...
The place we'd been reccommended was closed
we found another place not too far away ...It was a good
meal; we'd go again ... another seafood restaurant that was a
part of a seafood market.

What are the names of the three places; I want to visit them
vicariously, on-line.

One more pudding cake:

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

Title: Orange-Espresso Pudding Cake
Categories: Cakes, Chocolate, Desserts, Pudding
Yield: 8 Servings

CAKE:
1 1/4 c All-purpose flour
3/4 c Sugar
2 tb Unsweetened cocoa
1 tb Instant espresso granules
1 ts Baking powder
1/4 ts Grated orange peel
1/4 ts Salt
1/2 c Milk
1/4 c Butter; melted
1/4 c Chopped walnuts
PUDDING:
1 c Sugar
2 tb Unsweetened cocoa
2 ts Instant espresso granules
1/2 ts Grated orange peel
1 1/2 c Hot water
GARNISH:
Whipped cream
Grated orange peel

Heat oven to 350 F. Lightly spoon flour into measuring cup; level
off. In medium bowl, combine flour, 3/4 cup sugar, 2 tablespoon
cocoa, 2 tsp. espresso granules, baking powder, 1/4 tsp. orange
peel and salt. Mix well. Add milk and butter; mix until well
blended. Stir in walnuts. Spoon into ungreased 8 inch square (2
quart) baking dish; spread evenly. In small bowl, combine all
pudding ingredients except water; mix well. Sprinkle over batter.
Slowly pour hot water over batter. Bake at 350 F. for 30-40
minutes or until edges are bubbly and center is set. Cool at least
10 minutes before serving. Top with whipped cream and additional
grated orange peel.

Recipe by: Pillsbury Casseroles Classic Cookbook

From: Roberta Banghart

MMMMM


Cheers

Jim


... What doesn't kill you, mutates and tries again.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

Hi Dale,

anticipated--but we had a good meal. They were short handed so we had
to wait longer than usual between courses but the food was good. Steve
had broiled shrimp with wild rice and broccoli au gratin. I had shrimp
and marscapone grits; the shrimp/pepper/sausage mix was more of a
shrimp creole--spicy but good. Since we'd started with a cup of

The restaurants here sometimes serve a dish that they call "shrimp and sausage jambalaya" which they serve over white rice. In my world, the rice is cooked with the shrimp and sausage and spices, thus absorbing flavor from them all. I'd have no problem if they gave it the more
proper name of "shrimp and sausage creole, over white rice". As a
creole dish it was pretty good, but it was *not* a jambalaya!

Does it have okra in it? Most of the jambalaya recipies I've seen do
have okra but I can't see a place like yours putting it in. It sounds
like the cooks need an education on how to cook creole style but, since
they're cooking for the lowest common denominator in taste and food
savvy, I guess this is the best they can probably do. (G) I'd like to
make it some time but Steve is not a fan of okra. I can occaisionally
get him to take a piece of fried okra but that's very seldom.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... I hit my CTRL key, but I'm STILL not in control

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 08-23-21 14:26, Ruth Haffly <=-
spoke to Dale Shipp about creole <=-

The restaurants here sometimes serve a dish that they call "shrimp and sausage jambalaya" which they serve over white rice. In my world, the rice is cooked with the shrimp and sausage and spices, thus absorbing flavor from them all. I'd have no problem if they gave it the more
proper name of "shrimp and sausage creole, over white rice". As a
creole dish it was pretty good, but it was *not* a jambalaya!

Does it have okra in it? Most of the jambalaya recipies I've seen do
have okra but I can't see a place like yours putting it in. It sounds

It did not have okra. I've seen plenty of recipes for okra in gumbo,
but I don't put it in either. That said, they sometimes do fried okra
that is pretty good (to me, not to Gail).

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

Title: LENTIL AND MUSHROOM CURRY
Categories: Main dish, Ovolacto, Chicken
Yield: 4 Servings

1 c Lentils
3 c Water
3 md Onions, chopped
2 tb Vegetable or chicken stock
1 ts Tamari
8 oz Mushrooms, sliced
1 ts Curry powder
1 c Lowfat yogurt
1 c Chopped green onions

Rinse lentils. Bring to a boil, reduce heat and simmer 40 minutes.
Saute onion in broth. Add tamari, mushrooms and curry powder when
soft and cook 5 minutes. Combine lentils, mushrooms and all but 4
teaspoons yogurt and place in a 2-quart baking dish. Bake, covered,
in a 350F. oven 25 minutes. Top with yogurt and green onions before
serving.

Per serving: Calories: 249 Protein: 17g Carbohydrates: 44g Fat: 0.5g
Sodium: 129mg Cholesterol: 1mg

Adapted from Cooking for Good Health by Gloria Rose ISBN:
0-89529-577-6 Entered by Carolyn Shaw 3-95.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:01:17, 25 Aug 2021
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Ruth Haffly <=-

The restaurants here sometimes serve a dish that they call "shrimp and sausage jambalaya" which they serve over white rice. In my world, the rice is cooked with the shrimp and sausage and spices, thus absorbing flavor from them all. I'd have no problem if they gave it the more
proper name of "shrimp and sausage creole, over white rice". As a
creole dish it was pretty good, but it was *not* a jambalaya!

Does it have okra in it? Most of the jambalaya recipies I've seen do
have okra but I can't see a place like yours putting it in. It sounds

It did not have okra. I've seen plenty of recipes for okra in gumbo,
but I don't put it in either. That said, they sometimes do fried okra that is pretty good (to me, not to Gail).

Somewhere - possibly on an Emeril show on TVFN I seem to remember that
the word "gumbo" is derived from the African term for okra, "gombo,"
and first appeared in print in 1805. I'm not and never have been a fan
of the "snot pods". Even if breaded and deep fried. I much prefer File' (sassafras).

A word of warning - only add the "File'" powder to that portion of the
dish which will be served. It does not store well and should not be kept
as "leftovers".

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

Title: File' Gumbo
Categories: Cajun, Soups, Poultry, Pork, Chilies
Yield: 12 Servings

3 1/2 lb Whole chicken
1 1/2 lb Andouille sausage; sliced
1 c White onions; chopped
1/2 c Celery; chopped
1/4 c Scallions; chopped
1/4 c Bell pepper; chopped
2 cl Garlic; minced
1 Bay leaf
1/2 ts Ground cayenne pepper
1/2 c Butter; softened
1 ga Water
Salt & pepper
File' powder

In a 7 quart stock pot boil whole chicken until meat
separates from bone.

Remove meat and return bones and all organs except liver
and simmer 1/2 hour to make stock. Strain and skim fat.
Return stock to pot.

Heat butter in cast iron skillet and add flour. Stir with
wooden spoon until roux becomes dark brown. Add onions,
celery, scallions and bell pepper. Saute for five minutes,
then add to stock.

In skillet, lightly brown chicken and andouille with
garlic, cayenne, salt and pepper. Drain off fat from
sausage and add meat to stock with one bay leaf.

Simmer for one hour at a very low boil.

Immediately before serving sprinkle with file powder and
serve over bowl of rice.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM


... Kombucha tastes like germs which is not surprising because it is.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Jim,

Quoting Ruth Haffly to Jim Weller <=-

Speaking of splurging on meals ... on the Outer Banks ...
The place we'd been reccommended was closed
we found another place not too far away ...It was a good
meal; we'd go again ... another seafood restaurant that was a
part of a seafood market.

What are the names of the three places; I want to visit them
vicariously, on-line.

The place that was closed is Sam and Omie's--looked like they were
completely shut down.

The seafood market/restaurant is McNeal's--good food, prices somewhat
higher than we pay at the NC State seafood restaurant but this is in a
major tourist area.

The high price (white tablecloth) place where we ate Thursday night is
Owen's. We didn't know until we walked in that it was a higher class
place (with prices to match) but we did get an excellent meal there. We
were seated in one of the back rooms--it's one of those places that just
keeps adding on annex rooms as needed. Looking at the front from the
outside, you don't realise it but go around to the side and you see all
these little buildings that have been incorporated into the main
building over the years. It looked to be quite busy the night we went.

There are a lot of other seafood restaurants in the area, including one
that is owned by the family of the late state senator Marc Basnight.
That one, and several others looked big, and had lines out the door so
we didn't even try them. McNeal's (could be Mac, don't remember) and Sam
and Omie's had been reccommended to us by one of the workers at the
state park where we stayed.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Ruth Haffly to Dale Shipp <=-

The restaurants here sometimes serve a dish that they call "shrimp and sausage jambalaya" which they serve over white rice. In my world, the rice is cooked with the shrimp and sausage and spices, thus absorbing flavor from them all.

Yeah, jambalaya has the rice cooked in it. Gumbos and etouffees get
poured over plain white rice when they get served,

As a creole dish it was pretty good, but it was *not* a jambalaya!

Does it have okra in it? Most of the jambalaya recipes I've seen do
have okra

There are two styles. Creole jambalaya is red from tomatoes and
has African influences including okra a lot of the time. Cajun
jambalaya does not use tomatoes or okra.

This one has tomatoes but no okra or sausage and the rice isn't
mixed into it as it cooks:

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

Title: Carolina Low-Country Jambalaya
Categories: Southern, Rice, Shrimp
Yield: 6 Servings

3 tb Butter
3 tb Olive oil
2 lg Onions, diced
1/2 c Green pepper, diced
1/4 c Red pepper, diced
1/4 c Parsley, diced
1 c Green onions, chopped
1/2 c Celery, diced
3 tb Tomato paste
2 lb Uncooked small shrimp, peel
& devein
16 oz Can tomatoes
1/2 ts Thyme
1/4 ts Black pepper
1/4 ts Basil
1 c Chicken stock
1 c Fish stock

A traditional Charleston, S.C. recipe.

Heat the butter and oil in a stockpot and saute all the diced
vegetables. Add tomato paste, shrimp, tomatoes and seasoning. Add
stock and simmer for 30 minutes. Serve with rice.

-----


Cheers

Jim


... It's okay to eat fish because they don't have any feelings.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

Hi Jim,

The restaurants here sometimes serve a dish that they call "shrimp and sausage jambalaya" which they serve over white rice. In my world, the rice is cooked with the shrimp and sausage and spices, thus absorbing flavor from them all.

Yeah, jambalaya has the rice cooked in it. Gumbos and etouffees get
poured over plain white rice when they get served,

Guess I need to brush up on my Louisianna cooking terminology. I like to
eat it, never cooked it (does making a muffalata count?) tho.

As a creole dish it was pretty good, but it was *not* a jambalaya!

Does it have okra in it? Most of the jambalaya recipes I've seen do
have okra

There are two styles. Creole jambalaya is red from tomatoes and
has African influences including okra a lot of the time. Cajun
jambalaya does not use tomatoes or okra.

i'd go for both Cajun and Creole; Steve would be happy with just the
Cajun.

This one has tomatoes but no okra or sausage and the rice isn't
mixed into it as it cooks:

Title: Carolina Low-Country Jambalaya
Categories: Southern, Rice, Shrimp
Yield: 6 Servings

Something to consider in a bit. Our Wegman's is featuring Hatch chili
peppers this week, with on site roasting going on over the week end. We
picked up some peppers inside the store this evening, will roast them
tomorrow. We'll also roast some peppers we picked up at the farmer's market--pop them all into the freezer to enjoy this winter.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)