• Nat'l Mushroom Month

    From Dave Drum@1:3634/12 to Sean Dennis on Sat Sep 4 04:40:00 2021
    Sean Dennis wrote to Dave Drum <=-

    Not tried that - but mushrooms, overall, are a great goodness.

    Be sure to use fresh-cut mushrooms if you try it on cottage cheese. I love the contrasting textures.

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

    Title: Overstuffed Mushrooms
    Categories: Appetizers
    Yield: 6 servings

    Made the "mistake" of making these for a party I was having to celebrate
    a new house. Now people ask me with fair regularity "When are you going
    to make those mushrooms again?" Bv)=

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

    Title: Barbara Eden's Crab Stuffed Mushrooms
    Categories: Seafood, Mushrooms, Cheese, Breads, Booze
    Yield: 24 Servings

    24 lg Mushrooms
    2 1/2 ts Olive oil
    4 tb Grated Romano cheese
    2 tb Fresh parsley; chopped
    1 ts Salt
    1/2 ts Fresh ground black pepper
    8 oz Cream cheese; softened
    1 1/2 tb Bread crumbs
    4 oz Crabmeat; rinsed
    +=TOSSED WITH=+
    1 tb Fresh lemon juice
    1/2 Lemon; juiced
    1 1/2 ts Cognac
    1 ts Dijon mustard

    Remove mushroom stems. Combine 2 tb Romano cheese with
    remaining ingredients in a bowl; beat with mixer for 5
    minutes. Fill mushrooms with a 1/2" crown left on top.

    Lightly butter a large baking sheet and arrange stuffed
    mushrooms with a space between. Bake 10 minutes.

    Remove mushrooms from oven; sprinkle with 2 tb Romano
    cheese. Preheat broiler. Place mushrooms under broiler
    until cheese melts and is golden.

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

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... If only we'd stop trying to be happy we could have a pretty good time.
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  • From Sean Dennis@1:18/200 to Dave Drum on Mon Sep 6 16:32:08 2021
    Dave Drum wrote to Sean Dennis <=-

    Made the "mistake" of making these for a party I was having to
    celebrate a new house. Now people ask me with fair regularity "When are you going to make those mushrooms again?" Bv)=

    Those do look good. I love stuffed mushrooms also!

    Here's what I'm thinking about making for dinner tonight:

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

    Title: Sean's Salmon Patties
    Categories: Main dish, Fish, Seandennis
    Yield: 4 Servings

    1 Can (14 3/4 oz) Salmon
    4 oz Saltines finely crushed
    2 T Onion flakes
    2 Eggs
    1 T Lemon juice
    1 t Black pepper
    Canola or vegetable oil for
    -frying

    Empty can of salmon into large bowl. Remove extra skin and bones if
    desired. Mix all ingredients, except oil, in bowl. In your favorite
    skillet, pour enough oil to just cover the bottom and heat until oil
    shimmers. Form patties into 4 inch by 1/2 inch patties and fry
    lightly until golden brown.

    Some taste suggestions: instead of using the lemon juice and pepper,
    try using a "lemon and herb" seasoning mix. You could also add a
    teaspoon of dill if you like that.

    From:
    Sean's kitchen

    MM'd by Sean Dennis on 19 June 2011

    MMMMM

    -- Sean

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  • From Dave Drum@1:229/452 to Sean Dennis on Tue Sep 7 09:44:16 2021
    Sean Dennis wrote to Dave Drum <=-

    Made the "mistake" of making these for a party I was having to
    celebrate a new house. Now people ask me with fair regularity "When are you going to make those mushrooms again?" Bv)=

    Those do look good. I love stuffed mushrooms also!

    Here's what I'm thinking about making for dinner tonight:

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

    Title: Sean's Salmon Patties
    Categories: Main dish, Fish, Seandennis
    Yield: 4 Servings

    1 Can (14 3/4 oz) Salmon

    Never been a real fan of salmon - fresh or canned. I'd be more likely
    to do something like this:

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

    Title: Carrigan's Grill Shrimp Burgers
    Categories: Seafood, Vegetables, Herbs, Chilies, Breads
    Yield: 8 Patties

    1 tb Butter
    3/4 c Fine chopped yellow onion
    1/4 c Fine chopped celery
    1/4 c Fine chopped bell pepper
    1 1/2 ts Salt
    3/4 ts Cayenne pepper
    2 lb Shrimp; peeled, deveined,
    - chopped or ground *
    2 ts Chopped garlic
    1/4 c Sliced scallion greens
    2 lg Eggs; beaten
    +=PLUS=+
    1 lg Egg; beaten, divided use
    2 c Fine dried bread crumbs;
    - divided use
    1/2 c All-purpose flour
    2 ts Dirty Dave's Seasoning
    - (recipe follows)
    2 tb Water
    1/4 c Oil

    In a large skillet, melt the butter over medium heat. Add
    the onions, celery, bell pepper, salt, and cayenne. Cook,
    stirring, until soft for about 6 minutes.

    Add the shrimp and cook, stirring, for 3 minutes.

    Transfer the mixture to a large mixing bowl and let cool
    slightly. Add the garlic, green onions, 2 of the eggs,
    and 1 cup of the bread crumbs. Stir to mix well. Divide
    into 8 equal portions and form into patties. Set aside.

    Put the flour in a shallow bowl and season with 1
    teaspoon of the Dirty Dave's seasoning. Put the remaining
    1 cup bread crumbs in another shallow bowl and season
    with the remaining 1 teaspoon Dirty Dave's seasoning. Put
    the beaten egg in yet another shallow bowl, add the water
    and beat lightly.

    Heat the oil in 2 large skillets over medium heat. Dredge
    each patty first in the flour, then in the egg mixture,
    then in the bread crumbs, turning to coat completely and
    shaking off any excess. Cook 4 patties at a time in each
    skillet, until lightly browned, 5 to 6 minutes on each
    side. Drain on paper towels.

    * Depending on time, energy and inclination I sometimes
    chopped the shrimp, sometimes ran through the meat
    grinder using the medium plate.

    Serve on toasted buns with the usual condiments.

    Makes 8 patties/sandwiches

    Uncle Dirty Dave's Kitchen

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

    Title: Dirty Dave's Seasoning Mix
    Categories: Spices, Chilies
    Yield: 1 /2 cup

    6 ts Mexene chilli spice mix
    5 ts Paprika
    4 1/2 ts Ground cumin
    1 tb Onion granules
    1 tb Garlic granules
    1/4 ts Cayenne; more to taste

    Mix well in a bowl.

    Keep unused portion in a sealed container in the ice box
    to keep the herbs/spices fresh.

    2 heaping tablespoons equal a packet.

    Makes about 1/2 a cup of mix.

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... One of these days, I'll quit procrastinating.
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  • From Sean Dennis@1:18/200 to Dave Drum on Tue Sep 7 13:45:04 2021
    Dave Drum wrote to Sean Dennis <=-

    Never been a real fan of salmon - fresh or canned. I'd be more likely
    to do something like this:

    I wasn't either until I moved to live directly on the Oregon coast (Lincoln City area). Salmon is quite good for me so I do have it semi-often. I am a fan of seafood also.

    Title: Carrigan's Grill Shrimp Burgers

    That and the seasoning look delicious!

    I like this recipe also though I'd replace the dry vermouth with vegetable stock:

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

    Title: Creamed Shrimp and Artichoke
    Categories: Vegetable
    Yield: 1 Servings

    4 1/2 tb Butter
    4 1/2 tb Flour
    1/2 c Milk
    3/4 c Whipping cream
    1/4 c Dry vermouth
    1 tb Worcestershire sauce
    1 1/2 lb Cooked shrimp
    2 Artichoke bottoms
    1/4 c Parmesan cheese

    Preparation : Melt butter and stir in flour. Gradually add milk and
    cream. When smooth, season with salt and pepper. Add vermouth to
    cream sauce and also add Worcestershire. Combine with shrimp
    andartichoke bottoms. Heat through. Pour into chafing dish; sprinkle
    with Parmesan cheese and serve with toast rounds. Serves 50.

    Posted to TNT - Prodigy's Recipe Exchange Newsletter by
    RcpSwapper@aol.com on Mar 25, 1997

    MMMMM

    -- Sean


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  • From Dave Drum@1:3634/12 to Sean Dennis on Wed Sep 8 05:00:00 2021
    Sean Dennis wrote to Dave Drum <=-

    Never been a real fan of salmon - fresh or canned. I'd be more likely
    to do something like this:

    I wasn't either until I moved to live directly on the Oregon coast (Lincoln City area). Salmon is quite good for me so I do have it semi-often. I am a fan of seafood also.

    I like most seafood - but the only one of the "oily" fish I care much
    for is tuna.

    Title: Carrigan's Grill Shrimp Burgers

    That and the seasoning look delicious!

    Thanks, to both.

    I like this recipe also though I'd replace the dry vermouth with
    vegetable stock:

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

    Title: Creamed Shrimp and Artichoke
    Categories: Vegetable
    Yield: 1 Servings

    Not a wino? Or you just don't stock it? I'm not a wine drinker but I do
    keep some on hand for cooking with. It helps that Walgreens carries the
    tiny 187 ml bottles of Gallo Family wines.

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

    Title: Monkfish Piccata
    Categories: Seafood, Citrus, Pasta, Wine, Rice
    Yield: 3 Servings

    1 lb Monkfish tail
    1 tb Olive oil
    1 tb Butter
    Flour
    Salt & pepper
    1/2 c White wine
    1 Bouillon cube *
    1 c Water
    Juice of 1 lemon
    Egg noodles, fettuccine or
    - rice
    Chopped parsley; garnish

    * chicken or vegetable

    Cut monkfish into medallions. Dust with flour, salt and
    pepper. Saute in butter and olive oil over medium heat
    until lightly browned. Transfer monkfish medallions to a
    plate.

    Deglaze the pan with 1/2 cup of white wine. Add bouillon
    cube and 1 cup of water to pan. Bring to a boil.

    Add monkfish back to the pan, simmer until sauce thickens
    and fish is reheated. Add the lemon juice. Serve over
    noodles or rice. Sprinkle chopped parsley over.

    From: http://www.portclydefreshcatch.com

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Sean Dennis@1:18/200 to Dave Drum on Wed Sep 8 15:16:12 2021
    Dave Drum wrote to Sean Dennis <=-

    I like most seafood - but the only one of the "oily" fish I care much
    for is tuna.

    A thick tuna steak is always delicious.

    Not a wino? Or you just don't stock it? I'm not a wine drinker but I do keep some on hand for cooking with. It helps that Walgreens carries the tiny 187 ml bottles of Gallo Family wines.

    I shouldn't drink at all due to my health and my religion. I just don't like the taste of most alcohol.

    A side note: Meal-Master works very nicely under DOSbox with FreeBSD. Unfortunately DOSemu doesn't compile right under FreeBSD right now. But everything is working as it should.

    I'm wondering how something with ham in it can be classified as vegetarian...

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

    Title: Ham and Cheese Calzone
    Categories: Vegetarian, Pizza, Cheese, Ham, Peppers
    Yield: 1 Servings

    Cooking spray
    1/2 c Red bell pepper; chopped
    1/2 c Yellow and green pepper; chp
    1/4 c Sliced mushrooms
    1 Clove garlic; minced
    1 6" pita bread
    1 oz Ham; cut in strips
    1 oz Jarlsberg cheese; shredded
    1 tb Parsley; chopped
    1 tb Parmesan cheese; grated
    Ground black pepper

    Preheat oven to 350 F. Coat small skillet with cooking spray. Heat
    over medium heat until hot. Add peppers, mushrooms and garlic; cook
    until soft. Make slit in pita, fill with pepper mixture, ham,
    jarlsberg and parsely. Sprinkle with parmesan cheese; season with
    black pepper to taste. Wrap in foil: Bake 15 minutes or until golden
    brown. Posted to MC-Recipe Digest V1 #809 by Roberta Banghart
    <bobbi744@sojourn.com> on Sep 26, 1997

    MMMMM

    -- Sean

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  • From Dave Drum@1:3634/12 to Sean Dennis on Thu Sep 9 04:48:00 2021
    Sean Dennis wrote to Dave Drum <=-

    I like most seafood - but the only one of the "oily" fish I care much
    for is tuna.

    A thick tuna steak is always delicious.

    Not a wino? Or you just don't stock it? I'm not a wine drinker but I do keep some on hand for cooking with. It helps that Walgreens carries the tiny 187 ml bottles of Gallo Family wines.

    I shouldn't drink at all due to my health and my religion. I just
    don't like the taste of most alcohol.

    I'm not much of a drinker in any event - but, keep in mind that the
    alcohol cooks off and you're left with the flavour(s).

    A side note: Meal-Master works very nicely under DOSbox with FreeBSD. Unfortunately DOSemu doesn't compile right under FreeBSD right now.
    But everything is working as it should.

    I'm wondering how something with ham in it can be classified as vegetarian...

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

    Title: Ham and Cheese Calzone
    Categories: Vegetarian, Pizza, Cheese, Ham, Peppers
    Yield: 1 Servings

    Cooking spray
    1/2 c Red bell pepper; chopped
    1/2 c Yellow and green pepper; chp
    1/4 c Sliced mushrooms
    1 Clove garlic; minced
    1 6" pita bread
    1 oz Ham; cut in strips

    I have a tagline that answers that. "Pork is my favourite vegetable!"

    Either that of Bobbi just screwed the pooch on the categories. Bv)=

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

    Title: Pork Schnitzel
    Categories: Pork, Citrus, Dairy, Sauces
    Yield: 4 Servings

    1 lb Boneless pork chops (4
    - chops); 1/2" thick
    1/4 c Flour
    1 ts Seasoned salt
    1/4 ts Fresh ground black pepper
    1 Egg; beaten
    2 tb Milk
    3/4 c Fine dry bread crumbs or
    - panko
    1 ts Paprika
    3 tb Oil; olive, canola, or
    - grapeseed
    3/4 c Chicken stock
    1/2 ts Dried dill
    +=OR=+
    2 ts Chopped fresh dill
    1/2 ts Salt
    1/2 c Sour cream

    Use a meat hammer to pound the pork cutlets to 1/4"-1/8"
    thickness. Cut small slits around the edges of the
    cutlets to prevent curling.

    Set out 3 shallow bowls. One with a mixture of the
    flour, seasoned salt, and pepper. The second with the
    egg and milk whisked together. The third with a mixture
    of the bread crumbs (or panko) and paprika.

    Heat the olive oil in a large skillet on medium high
    heat. Dredge the cutlets first in the seasoned flour,
    then dip the cutlets in the egg mixture, and then into
    the mixture of bread crumbs and paprika.

    Working in batches, sauté the cutlets for 3-4 minutes
    on each side. Remove the cutlets from the skillet and
    cover with foil or place in a warm oven to keep warm.

    Add the chicken stock into the skillet to deglaze the
    pan, scraping the bottom of the pan to loosen the brown
    bits. In a small bowl mix the dill and salt into the
    sour cream. Stir the sour cream mixture into the chicken
    stock. Heat and stir until mixture thickens (do not let
    boil).

    Serve the cutlets with the sauce, and lemon slices if
    you like.

    Serves 4.

    FROM: http://www.elise.com/recipes/archives

    MM Format by Dave Drum - 14 February 2009

    Uncle Dirty Dave's Archives

    MMMMM

    ... Durians? Why do people eat fruit that smells like farts?
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  • From Bill Swisher@1:261/1466 to Dave Drum on Fri Sep 10 08:06:02 2021
    Dave Drum wrote to Sean Dennis <=-

    keep some on hand for cooking with. It helps that Walgreens carries the tiny 187 ml bottles of Gallo Family wines.

    With just me here I don't buy much wine to drink. But, I do keep a 500ml box of white (Chardonnay) and red (Pinot Noir) in the fridge. They lay flat and thanks to the way the bladder seals keep forever, I've had red that was in there for several years since I use a lot more white and at the time the red only came in 3l.

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

    Title: Burger Mix 1
    Categories: Main dish, Meats
    Yield: 1 servings

    1/2 c Dry chickpeas
    1/2 c Dry soybeans
    1/2 c Dry lentils
    1/2 c Yellow split peas
    1/2 c Brown rice
    1/2 c Rolled oats
    1/4 c Whole wheat bread crumbs
    1/4 c Cornmeal
    1 1/2 T Baking soda
    x Seasonings of your choice
    (see note)

    Put the ingredients 1-2 at a time in a blender, turn the blender on,
    and RUN FOR COVER (this is pretty noisy <g>). When everything is in
    powdered form, combine in a tupperware container and store in the
    fridge. Makes 4 cups of mix.

    To make burgers, combine 1 c. burger mix and 2/3 c. HOT liquid (see
    note 2) and let sit for 15 minutes. On a plate, form into 3 thin
    patties. Use a spatula to move patties onto a nonstick-sprayed
    skillet and cook on both sides until lightly browned. Serve with
    your favorite burger fixins.

    Note - Seasonings: You can use the herbs and/or spices of your
    choice, or consider using a dry soup mix run through the blender
    (I'll bet onion would be good). Also, try a dry FF salad dressing
    mix. Or a veggie boullion cube run through the blender. Other
    suggestions: onion powder, garlic powder, lemon pepper, basil, etc.

    Note - Liquids: Try 1/3 c. water and 1/3 c. barbeque sauce - combine
    in bowl and nuke until hot , add to dry mix (note that burgers made
    with barbeque sauce will brown more quickly, so watch them!). Or try
    half water, half tomato juice, or half water and half white wine or
    marsala. Try to make sure that your liquids and seasonings have
    compatible flavors.

    Other suggestions: The possibilities here are endless
    :)

    Oriental: Burger mix with a little soy sauce in the liquid and some
    fresh ginger added to the mix, maybe a dash of rice wine.

    Spanish: Cumin, red pepper, chili powder, or a dry taco seasoning
    mix.

    Indian: Curry powder added to the mix.

    Wine/garlic: Chopped garlic added to the mix, half water and half
    white wine for the liquid.

    Potpourri: Make a batch of plain, unseasoned burger mix and add
    whatever seasonings strike your fancy as you're mixing it up! No
    need to commit to just one flavor for the whole batch!

    From: <szfast@chip.ucdavis.edu>. Fatfree Digest [Volume 9 Issue 7]
    June 28, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
    using MMCONV U/L to cooking by Burt Ford. 4/95

    MMMMM

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  • From Dave Drum@1:3634/12 to Bill Swisher on Sat Sep 11 05:30:00 2021
    Bill Swisher wrote to Dave Drum <=-

    keep some on hand for cooking with. It helps that Walgreens carries
    the tiny 187 ml bottles of Gallo Family wines.

    With just me here I don't buy much wine to drink. But, I do keep a
    500ml box of white (Chardonnay) and red (Pinot Noir) in the fridge.
    They lay flat and thanks to the way the bladder seals keep forever,
    I've had red that was in there for several years since I use a lot more white and at the time the red only came in 3l.

    I drink any alcoholic beverage so seldom as to be a "cheap date". Bv)=

    Thinking back - the last alcohol I consumed in/as a beverage was at
    the last picnic I attended at Dale & Gail's when they were still in
    Columbia. Social and all that.

    Cooking, that's a different deal. Still, not very often.

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

    Title: Rabbit Hunter-Style (Conejo A La Cazadora)
    Categories: Game, Pork, Vegetables, Herbs, Wine
    Yield: 6 Servings

    3 lb Rabbit; jointed
    3 tb Olive oil
    1 lg Onion; chopped
    1 cl Garlic; crushed
    4 oz Piece raw ham; jamon serrano
    - or prosciutto crudo, diced
    2 tb Brandy
    4 oz Button mushrooms
    14 oz Can chopped tomatoes
    6 fl Oz red wine *
    1 Bay leaf
    2 Sprigs fresh thyme
    2 Sprigs fresh parsley
    Salt & fresh ground pepper
    Chopped parsley: garnish

    * Chianti, Sangiovese di Toscanna, or Rioja work well.
    A good Zinfandel, too. - UDD

    Rinse the rabbit pieces thoroughly and dry well with
    kitchen paper. Heat 2 tablespoons of the oil in a
    heavy-based flameproof casserole and brown the rabbit
    pieces all over. Remove to a plate. Add the remaining oil
    and the onion to the pan and cook over a low heat for
    about 10 minutes, until transparent. Stir in the garlic
    and ham and cook for 2-3 minutes.

    Return the rabbit to the casserole. Pour over the brandy,
    ignite and shake the pan until the flames die down. Add
    the mushrooms and cook for 5 minutes, stirring
    occasionally. Add the tomatoes, wine, herbs tied in a
    bunch, and salt and pepper to taste. Cover and simmer for
    1 to 1-1/2 hours, until the rabbit is tender. If necessary,
    remove the lid towards the end of the cooking to reduce
    and thicken the sauce. Transfer to a serving dish and
    sprinkle with parsley.

    UDD NOTE: I skip the flambe' (show-off) step with the
    brandy and just proceed without setting off the fire
    alarms or wasting good booze.

    Servings 6

    Recipe from: http://www.recipelink.com

    Uncle Dirty Dave's Kitchen

    MMMMM

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  • From Bill Swisher@1:261/1466 to Dave Drum on Tue Sep 14 16:57:00 2021
    Dave Drum wrote to Bill Swisher <=-

    Cooking, that's a different deal. Still, not very often.

    Ahh...heck, I toss a slug of white wine into just about everything except fried eggs...although come to think of it...maybe I could substitute it for that teaspoon of water I dump in the little skillet just before covering... :-)
    I spent quite a while scouring thrift stores with my handy 3' tape measure looking for the right size lids, the skillets I prefer aren't sold with lids. Now I have 2, one for here and one for Arizona, they are labeled Calphalon so I assume they came on pots of somesize.

    Back from the Kenai. Maybe 2 more trips to go this year. Saw lots of the "S" word on the mountains, wasn't there Saturday when I drove down. In the old days it was called "Termination Dust" since peoples jobs would be terminated soon when it showed up.

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  • From Dave Drum@1:3634/12 to Bill Swisher on Thu Sep 16 05:21:00 2021
    Bill Swisher wrote to Dave Drum <=-

    Cooking, that's a different deal. Still, not very often.

    Ahh...heck, I toss a slug of white wine into just about everything
    except fried eggs...although come to think of it...maybe I could substitute it for that teaspoon of water I dump in the little skillet
    just before covering... :-) I spent quite a while scouring thrift
    stores with my handy 3' tape measure looking for the right size lids,
    the skillets I prefer aren't sold with lids. Now I have 2, one for here and one for Arizona, they are labeled Calphalon so I assume they came
    on pots of somesize.

    Calaphon is a semi-premium line of non-stick pots 'n pans.

    Back from the Kenai. Maybe 2 more trips to go this year. Saw lots of
    the "S" word on the mountains, wasn't there Saturday when I drove down.
    In the old days it was called "Termination Dust" since peoples jobs
    would be terminated soon when it showed up.

    You do know why it's called "snow" don't you? The other 4 letter "S"
    word was already in use. Bv)=

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

    Title: Mud & Snow Tire Cake
    Categories: Five, Desserts, Cakes, Dairy
    Yield: 9 Servings

    1 German chocolate cake mix
    13 oz Can Sweetened condensed milk
    3/4 Jar of caramel fudge topping
    3 Heath candy bars (crushed)
    12 oz Carton of whipped topping

    Prepare the German chocolate cake per the package
    directions.

    While still warm, poke holes in top of cake with a fork.
    Pour a slightly warmed can of sweetened condensed milk
    over top of cake. Spread the caramel fudge ice cream
    topping onto the cake.

    Spread the whipped topping over the cake.

    Top the cake with the crushed Heath candy bars.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... It's Flu season. If you even hiccup near me I'll mace you with lysol.
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