Quoting Shawn Highfield to All <=-

www.tinysbbs.com/meat1.jpg
www.tinysbbs.com/meat2.jpg
www.tinysbbs.com/meat3.jpg

That sucks mightily!

Took the pictures today at No Frills which is a cheap grocery store.

But it's not cheap!

I think "Your Independent Grocer" stores are the best division of
Loblaws as they are owned by franchisees and not run by salaried
managers. They are also free to carry extra items. Google tells me
that the closest one to you is over in Pickering but I did spot a
Real Canadian Superstore in central Oshawa and found their weekly
flyer. It's still expensive, but not that bad. Pork Loin was
$2.49/lb (vs. $1.99 here), club pack ham $4.19 (same) and sirloin
tip roasts ($6.98 vs $6.49 here).

I still don't understand why Ontario is more expensive than the NWT
though!

I am currently roasting a 5 lb chunk of cheap pork loin at the
moment which will give the two of us plenty of meals and having more
pumpkin soup in the meantime. It is evolving over time and now has
rice and curry powder in it as well as everything else.

We are about to have our very first frost free September ever. The
long term forecast predicts frost on Oct 4. We brought tomatoes
plants and a lot of herbs in pots indoors already but still have
Chinese leaf celery, and late season peas and scallions in the
ground. aLter tonight we'll have a tossed salad with chopped pea pods,
flowers and leaves with lots of celery and scallions in it to go
with the roast.

More onion and beer ideas:

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

Title: Corned Beef with Onions and Greens
Categories: Beef, Potatoes, Onion, Vegetables, Beer
Yield: 8 Servings

3 lb Corned beef (not canned)
2 tb Olive oil
4 lg Onions, sliced & in rings
14 1/2 oz Beef broth
12 oz Dark beer
6 Garlic cloves, mashed
3/4 ts Pepper
2 1/2 lb Potatoes, peeled & sliced
1 bn Mustard or collard greens,
-shredded

Instead of cabbage, try mustard greens or collard greens with your
corned beef for an interesting change of pace.

Preheat oven to 325 F. Rinse corned beef under cold water to
remove spices; pat dry. In a 6 qt dutch oven, heat oil over
medium-high heat. Add corned beef, fat side down, and cook,
turning once, until browned on both sides, 5-7 minutes. Remove to
a cutting board and carve corned beef into 1/2 inch slices.

In same pot, cook onions over medium heat, stirring occasionally
til golden, 3-5 minutes. Add broth, beer, garlic and pepper.
Layer corned beef slices and potato slices in onion/broth mixture.

Cover and bake 2 1/2 hours. Add greens to pot. Cover and bake 15
minutes longer.

From 365 Easy One-Dish Meals by Natalie Haughton
Typed at you by Helen Peagram

MMMMM


Cheers

Jim


... For a list of the ways phone menus suck, please press three.

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

JIM WELLER wrote to SHAWN HIGHFIELD <=-

But it's not cheap!

Cheaper then Loblaws or Metro. ;)

I still don't understand why Ontario is more expensive than the NWT though!

If anyone can explain it to me I will let you know.

ground. aLter tonight we'll have a tossed salad with chopped pea pods, flowers and leaves with lots of celery and scallions in it to go
with the roast.

Sounds good to me!

Shawn

... Grandchildren = Revenge... Spoil 'em and send 'em home!
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Quoting Shawn Highfield to Dave Drum <=-

I won't even try to tackle the CA$8.00/500g ground beef.

Crazy stuff right?

After weeks of no deals other than pork, lean ground beef is
now $8.80/kg ($3.99/lb) again. I bought 2 large trays of it, about 2
kilos each and a small Thanksgiving Butterball turkey (6 kg for
$30). (The turkey is free on a $300 grocery order but that's not
going to happen when I'm shopping for 2 people). So 10 kg of cheap
meat; I know what's on the menu for the next 44 suppers!

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

Title: Meat Loaf 72 Market Street
Categories: Beef, Pork, Groundmeat, Chilies, Wine
Yield: 8 Servings

3/4 c Minced onion
3/4 c Minced green onion
1/2 c Minced celery
1/2 c Minced carrot
1/4 c Minced green bell pepper
1/4 c Minced red bell pepper
2 ts Minced garlic or more
3 tb Butter
1 ts Salt
1/4 ts Cayenne pepper
1 ts Black pepper
1/2 ts White pepper
1/2 ts Ground cumin
1/2 ts Nutmeg
1/2 c Half and half
1/2 c Catsup
1 1/2 lb Lean ground beef
1/2 lb Lean ground pork
3 Eggs; beaten
3/4 c Dried bread crumbs
GRAVY:
4 Shallots; minced
2 tb Butter
1 Sprig thyme
1 Bay leaf
1 pn Crushed black pepper
1 c Dry white wine
1 c Veal or beef stock
1 c Chicken stock
Salt and pepper

Saute the onion, green onion, celery, carrot, green pepper, red
pepper, and garlic in the butter until the vegetables are soft.
Remove from skillet to a large bowl. Add the salt, cayenne, black
and white pepper, cumin, and nutmeg to the vegetable mixture. Stir
in the half and half, catsup, beef, pork, eggs, and bread crumbs.
Mix well. Form into a loaf and place in a greased baking dish.
Bake at 350 degrees for 45 to 50 minutes. Let stand 10 minutes
before slicing. Pour off excess fat. Slice and serve with gravy.

SAUCE: Saute the shallots in 1 tablespoon butter with the thyme,
bay leaf, and black pepper Add white wine and simmer over high
heat until reduced to a glaze. Add the veal stock and the chicken
stock, and simmer over high heat until sauce is reduced by
one-third to one-half. Stir in remaining 1 tablespoon butter, and
salt and pepper to taste until butter melts. Discard thyme sprig
and bay leaf. Serve with the meat loaf. Male one cup.

Recipe from the new Basics Cookbook. Original recipe from Tony
Bill, and Chef Leonard Schwartz of 72 Market Street in Venice, CA.

Requests for the meatloaf served at 72 Market Street, a restaurant
in Venice, CA, were so numerous, the restaurant shared the recipe.
Betsy Balsley, Food Editor, BEST RECIPES FROM THE LOS ANGELES TIMES

From: Pat Hanneman

MMMMM


Cheers

Jim


... Has fatty meat become illegal?

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

JIM WELLER wrote to SHAWN HIGHFIELD <=-

kilos each and a small Thanksgiving Butterball turkey (6 kg for
$30). (The turkey is free on a $300 grocery order but that's not
going to happen when I'm shopping for 2 people). So 10 kg of cheap
meat; I know what's on the menu for the next 44 suppers!

LOL that's for sure. We have a turkey in the freezer for Thanksgiving,
but we always do the US thanksgiving as my birthday falls on ours so
often (oct 11). This way I still get my birthday seafood. ;)

Shawn

... I shoot every third salesperson that calls. The second one just left.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

On 10-02-21 23:18, Jim Weller <=-
spoke to Shawn Highfield about food prices <=-

After weeks of no deals other than pork, lean ground beef is
now $8.80/kg ($3.99/lb) again. I bought 2 large trays of it, about 2

How lean? 73%, 80%, 85% or 90+%?
We went to Lidl yesterday and bought two pounds of pre-formed hamburger
patties of 80%. The stated price was US$4.42 per pound. When we
checked out we discovered a discount of US$4.42 on the purchase.
Neither Gail nor I had noticed a sale sign.

We are leary of pre-formed patties, but the ground beef packages were
larger than our freezer can accomidate right now. It is still full with
things we brought with us (e.g. 2 lb of pastrami).

We really wanted a hamburger we could cook ourselves instead of what the restaurants are serving which is totally grey Medium well. The 5 1/3
ounce patties made a good burger and I managed to get some pink showing.
Maybe next time I'll get more. They did taste a lot better than the
hockey pucks being served in the restaurants here.


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

Title: CURRIED FALL VEGETABLES WITH LENTILS
Categories: Vegetable
Yield: 1 Batch

1 c Lentils, red
2 Onions; chopped
1 T Cumin, ground
2 ts Black pepper
2 T Lemon juice
1 Pepper squash, or other
-winter squash
1 Sweet pepper, red
1 ts Salt; or to taste
1/4 c Oil
2 Garlic clove; minced
1 T Coriander, ground
1/4 ts Red pepper flakes
2 1/2 c Chicken or vegetable stock
1 sm Cauliflower
1/2 lb Green beans
1/2 c Peanuts

Pick over lentils for small stones or impurities. Wash them in a
sieve under cold running water. Drain well and set aside.

In a large saucepan, heat oil over medium heat and saute onions and
garlic about 3 minutes or until softened. Stir in cumin, coriander,
turmeric, pepper and chilies. Cook, stirring, 30 seconds. Stir in
lentils to coat well with oil. Stir in lemon juice and stock. Bring
to a boil. Reduce heat, cover and simmer 5 minutes.

Meanwhile, peel squash and cut into 1 inch pieces. You should have
about 4 cups. Cut cauliflower into small florets, about 6 cups worth.
Cut red pepper into thin strips. Trim beans and cut in two. Stir
squash and cauliflower into lentil mixture. Bring to a boil again,
reduce heat. Cover and simmer another 5 minutes. Stir in red pepper
and beans and simmer 5 minutes longer. Stir in salt and peanuts.

Cook, uncovered, about another 5 minutes, or until all vegetables are
tender and lentils have formed a thick sauce. Adjust seasonings to
taste. Serve over hot rice. The curry will thicken if made ahead and
reheated. Add more stock or water if necessary.

From: Sam Date: 11-13-19
Rec.Food.Recipes Ä

MMMMM


... Shipwrecked in Silver Spring, Maryland. 02:23:57, 04 Oct 2021
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Jim Weller <=-

After weeks of no deals other than pork, lean ground beef is
now $8.80/kg ($3.99/lb) again. I bought 2 large trays of it, about 2

How lean? 73%, 80%, 85% or 90+%?
We went to Lidl yesterday and bought two pounds of pre-formed hamburger patties of 80%. The stated price was US$4.42 per pound. When we
checked out we discovered a discount of US$4.42 on the purchase.
Neither Gail nor I had noticed a sale sign.

We are leary of pre-formed patties, but the ground beef packages were larger than our freezer can accomidate right now. It is still full
with things we brought with us (e.g. 2 lb of pastrami).

Depends on what is used as a "binder" in the patties. I get preformed
beef and pork patties from Humphrey's and they taste like beef or pork,
full stop. I have bought preformed "burger" patties from a couple of
other places (Meijer and Shop & Save) and the taste and texture were a
bit "off".

We really wanted a hamburger we could cook ourselves instead of what
the restaurants are serving which is totally grey Medium well. The 5
1/3 ounce patties made a good burger and I managed to get some pink showing. Maybe next time I'll get more. They did taste a lot better
than the hockey pucks being served in the restaurants here.

Your facility's commisary has to follow all the "rules" WRT food safety,
etc. That does not make for a good tasting result for most people. More
like the ground meat patties that I used to get in school lunch rooms.

Which took all the mystery out of what they did with those retired math
texts and history books. Bv)=

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

Title: Bacon-wrapped Burgers
Categories: Five, Pork, Beef
Yield: 6 Servings

12 sl Bacon; thick-cut
1 1/2 lb Fresh ground chuck
1/2 c Fine dry bread crumbs
1 ts Worcestershire Sauce
1/2 ts Garlic granules

Set oven control to broil. Cook bacon until limp; cool.
Mix beef, bread crumbs, Worcestershire sauce and garlic.
Salt & pepper to taste.

Shape beef into 6 1/2" inch thick patties. Criss-cross 2
slices bacon on each patty, tucking ends under; secure
with wooden picks.

Broil with tops about 4" from heat until patty springs
back when touched and is no longer pink, about 4 mins on
each side. (sounds like a loooong time - UDD)

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

Uncle Dirty Dave's Archives

MMMMM

... I like rice. Rice is great if you're hungry and want 2000 of something
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

On 10-04-21 05:08, Dave Drum <=-
spoke to Dale Shipp about food prices <=-

We went to Lidl yesterday and bought two pounds of pre-formed hamburger patties of 80%. The stated price was US$4.42 per pound. When we
checked out we discovered a discount of US$4.42 on the purchase.
Neither Gail nor I had noticed a sale sign.

We are leary of pre-formed patties, but the ground beef packages were larger than our freezer can accomidate right now. It is still full
with things we brought with us (e.g. 2 lb of pastrami).

Depends on what is used as a "binder" in the patties. I get preformed
beef and pork patties from Humphrey's and they taste like beef or
pork, full stop. I have bought preformed "burger" patties from a couple
of other places (Meijer and Shop & Save) and the taste and texture were
a bit "off".

Based on our first taste with two of the patties we cooked, I sort of
doubt that there is any binder in them. The uncooked beef was loose,
the cooked beef had decent flavor and mouth feel.

OTOH, as we reported long ago, we once got preformed beef patties from
BJs. The uncooked beef was firm with well formed edges. The cooked
beef could not be cut with a fork and even needed considerable effort to
cut with a table knife. We attempted to make chili out of the remainder
of the patties, cutting them into bite sized pieces. Even that was a
failure. After cooking for several hours, the beef chunks were firm and
not hardly chewable.

Your facility's commisary has to follow all the "rules" WRT food
safety, etc. That does not make for a good tasting result for most
people. More like the ground meat patties that I used to get in school lunch rooms.

That is mostly true, and the food is also cooked to "LCD". Very few
dishes have any spicy flavors. We have taken to carrying little dollar
store containers which hold a few ounces and filled with spice
concoctions we created.

Here is a recipe that clearly is not LCD. It is something that Gail experimented with to send to our son Bryan when he was stationed in the
middle east with the USA. She would cook dishes, and then dehydrate
them -- keeping careful measure of the weight before and after
dehydration. That way Bryan would know how much water to add when he
reheated the dish.

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

Title: Middle Eastern Chickpea/Lentil Salad with Feta/Onions
Categories: Testing, Dehydrate, Vegetarian, Easy
Yield: 2 Servings

1 c Lentils (I used red)
1 ea Clove garlic, smashed
1 ea Thai chili, split
1/4 ts Sage (or more)
Water to cover

MMMMM---------------------------SALAD--------------------------------
15 oz Can chickpeas rinsed/drained
1 c Cooked lentils (from above)
1 tb Cumin (or more)
ds Salt to taste
1 1/2 tb Tahini
1 1/2 tb Lemon juice
1 tb Dried cilantro
1/2 md Red onion, thinly sliced
1 tb Rooster sauce
1/8 ts Chipoltie powder
2 oz Feta cheese
(See dehydrating amount)

Lentils:

Rinse lentils, place in just enough cold water to coer, heat cook
evenly stirring occasionally over med high heat. Add garlic, sage
and red chile. Cook just until tender. DO NOT BOIL. Cool in liquid
and then add salt.

Salad:

Combine rinsed chickpeas, cooled lentils, sliced onions in bowl. Add
olive oil, lemon juice, Rooster sauce, spices and mix well. Toss
gently try not to crush chickpeas.

Sprinkle crumbled feta over finished salad.

To be served cold.

WHen dehydrating, use dehydrated feta cubes added to mixture after
rehydrating. I added 6 little cubes to dehydrated salad right before
bagging.

Taken from Saveur.com.

Dehydrated 2 servings, each 13.70 wet and 5.50 dry.

To rehydrate, add 3/4 cup boiling water, cover let rehydrate. If
necessary add an additional 1/4 cup water.

Serve COLD. Lentils may mush up and disappear - I will cook those
less next time.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:09:21, 05 Oct 2021
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Dave Drum <=-

We went to Lidl yesterday and bought two pounds of pre-formed hamburger patties of 80%. The stated price was US$4.42 per pound. When we
checked out we discovered a discount of US$4.42 on the purchase.
Neither Gail nor I had noticed a sale sign.

We are leary of pre-formed patties, but the ground beef packages were larger than our freezer can accomidate right now. It is still full
with things we brought with us (e.g. 2 lb of pastrami).

Depends on what is used as a "binder" in the patties. I get preformed
beef and pork patties from Humphrey's and they taste like beef or
pork, full stop. I have bought preformed "burger" patties from a couple
of other places (Meijer and Shop & Save) and the taste and texture were
a bit "off".

Based on our first taste with two of the patties we cooked, I sort of doubt that there is any binder in them. The uncooked beef was loose,
the cooked beef had decent flavor and mouth feel.

In the case of the 80/20 beef the fat was the binder then. Some places
use a flour or oatmeal "slurry" as a binder for the patties.

OTOH, as we reported long ago, we once got preformed beef patties from BJs. The uncooked beef was firm with well formed edges. The cooked
beef could not be cut with a fork and even needed considerable effort
to cut with a table knife. We attempted to make chili out of the remainder of the patties, cutting them into bite sized pieces. Even
that was a failure. After cooking for several hours, the beef chunks
were firm and not hardly chewable.

And it's counter-intuitive to run the ground meat patties through your
sausage grinder. Bv)= I don't remember that story - but I can fully
believe it.

Your facility's commisary has to follow all the "rules" WRT food
safety, etc. That does not make for a good tasting result for most
people. More like the ground meat patties that I used to get in school lunch rooms.

That is mostly true, and the food is also cooked to "LCD". Very few dishes have any spicy flavors. We have taken to carrying little dollar store containers which hold a few ounces and filled with spice
concoctions we created.

Many/most food service commissaries are LCD in their spicing. That's
why there is salt, pepper, ketchup, mustard and (sometimes) hot sauce
on each table. And Tabasco in military MREs. When I was messing about
with a form of state guard in California - and with a Civil War
re-enactment group I always packed a supply of garlic salt in my
"possibles" sack. I was the most popular presence in nearly any
bivouac. Bv)=

Here's a link to a nice little cookbook for using C-Rations and (maybe)
MRE ingredients to make stuff the Quartermasters never dreamed of.

https://tinyurl.com/C-RAT-STEW-PDF

And a recipe I've not made but which looks similar to some I have done.

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

Title: C-Ration Shared Chicken Soup
Categories: Poultry, Breads, Cheese
Yield: 6 Servings

1 Can chicken & noodles
1 Can boned chicken
1 Canteen cup water
Salt & pepper
Non-dairy creamer
2 Cans white bread

Open and preheat a can of Chicken w/Noodles and a can of
Boned Chicken. Place a canteen cup full of water into a
clean helmet and bring the water to a boil.

Add the warmed chicken contents from both cans to the
water in the helmet. Stir in salt and pepper and Non
Dairy Creamer to taste. Open the cans of bread and pinch
off pieces to add as dumplings.

Using the chin strap as a handle, pour the soup into two
canteen cups. Makes a hearty repast.

FROM: http://www.combat.ws/S4/MILTERMS/C-RATION (1967)

MM Format by Dave Drum - 20 November 2009

Uncle Dirty Dave's Archives

MMMMM

... "Virtue is choked with foul ambition" -- William Shakespeare
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

On 10-05-21 10:58, Dave Drum <=-
spoke to Dale Shipp about food prices <=-

That is mostly true, and the food is also cooked to "LCD". Very few dishes have any spicy flavors. We have taken to carrying little dollar store containers which hold a few ounces and filled with spice
concoctions we created.

Many/most food service commissaries are LCD in their spicing. That's
why there is salt, pepper, ketchup, mustard and (sometimes) hot sauce
on each table. And Tabasco in military MREs. When I was messing about with a form of state guard in California - and with a Civil War re-enactment group I always packed a supply of garlic salt in my "possibles" sack. I was the most popular presence in nearly any
bivouac. Bv)=

Actually, there are no salt, pepper, ketchup, mustard or anything else
on the tables. Most likely this is because they are doing Covid
mitigation by cleaning each table before it is used again. Trying to
clean those things would add additional burden and they are very short
staffed as it is. If you ask for salt or pepper, they give you the
little paper packets. Butter is given out on demand in the little
packets also.

That is why I carry a paper bag down with a zip-lock back of those
pepper and salt packets, along with containers of sauces for the dishes
that need them.


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

Title: Szekely Gulyas (Sauerkraut Goulash)
Categories: Hungarian, Meat, Stew
Yield: 1 Servings

1 lb Boneless beef chuck
1 lb Boneless veal shoulder
1/2 lb Lean pork
2 Small onions, sliced
2 t Butter
1 lb Sauerkraut
A few peppercorns
2 t Paprika
1 t Caraway seeds
1 c Bouillon
2 c Dairy sour cream

Cut the meat into cubes as you would for any stew.

Cook the onions in butter to golden-yellow.

Add meat, sauerkraut, peppercorns, paprika, caraway seeds, and
bouillon.

Cook, covered, for about 1 hour in an ordinary pan, or in a pressure
cooker for about 15 minutes at 15-pound pressure.

Very slowly pour the juice from the cooking pan into a dish with the
sour cream, stirring all the while so it will not curdle. Thicken
with a little flour, if necessary. Pour the mixture back into the
pan and let it stand on an asbestos pad over low heat until used. It
improves with waiting and can be reheated. The use of salt depends
on taste and on the saltiness of the sauerkraut. If the kraut is too
salty, wash it.

Makes 5 or 6 servings.

Source: Woman's Day Encyclopedia of Cookery. 1966 edition.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:42:25, 06 Oct 2021
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Dave Drum <=-

Many/most food service commissaries are LCD in their spicing. That's
why there is salt, pepper, ketchup, mustard and (sometimes) hot sauce
on each table. And Tabasco in military MREs. When I was messing about
with a form of state guard in California - and with a Civil War re-enactment group I always packed a supply of garlic salt in my "possibles" sack. I was the most popular presence in nearly any
bivouac. Bv)=

Actually, there are no salt, pepper, ketchup, mustard or anything else
on the tables. Most likely this is because they are doing Covid mitigation by cleaning each table before it is used again. Trying to clean those things would add additional burden and they are very short staffed as it is. If you ask for salt or pepper, they give you the
little paper packets. Butter is given out on demand in the little
packets also.

That is why I carry a paper bag down with a zip-lock back of those
pepper and salt packets, along with containers of sauces for the dishes that need them.

I forgot about the "clutches of Covid". The places around here have gone
from the model your place follows to the standard set-up. A couple have
signs on the napkin dispenser "If you would prefer individual condiments
tell your server and we will provide."

My restaurant "possibles" sack has just two items. A small pepper mill
that looks like a 3" tall spice/herb container and a bottle of Cholula
hot sauce (my preferred).

Many places have coarse grind pepper in fine hole shakers. Besides the
freshly ground is much more "peppery". Bv)= And I'm not a huge fan of
Texas Pete, Frank's, or Tabasco - which are the most common 'house' hot
sauces in this area.

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

Title: Dave's Egg Casserole
Categories: Five, Pork, Cheese, Breads, Chilies
Yield: 6 Servings

12 lg Eggs; beaten
1 1/2 lb Breakfast sausage or diced
- bacon, or a combination
16 oz Shredded Cheddar; divided
7 sl Bread; torn in pieces
Cholula Hot sauce

Set oven @ 350ºF/175ºC.

Brown sausage/bacon in a large skillet over medium-high
heat. Drain off grease, and set aside to cool. Pour the
eggs into a lightly greased 9" X 13" baking dish.

In a separate large bowl, combine the sausage, bread and
12 oz of the cheese. Mix well and pour this into the egg
mixture. Top with the remaining 4 ounces of cheese and
cover with foil.

Bake for 15 minutes, uncover, and bake until casserole
is golden brown and bubbly.

Sprinkle liberally with Cholula when it comes out of
the oven. Pass the Choula bottle at table so diners
may suit their tastes.

Uncle Dirty Dave's Kitchen

MMMMM

... Famous Last Words: Oops.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Quoting Shawn Highfield to Jim Weller <=-

a small Thanksgiving Butterball turkey

We have a turkey in the freezer for
Thanksgiving, but we always do the US thanksgiving as my birthday falls
on ours so often (oct 11). This way I still get my birthday seafood.

Turkey is good food. Have two!

We go through at least four a year.
MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fried Beancurd in Red Chile Sauce
Categories: Tofu, Chinese, Korean, Chilies
Yield: 4 Servings

2 tb Korean red chile flakes
-(there is no substitute)
2 tb Tamari or soy sauce
1 tb Water
1 ts Sesame oil
1 Garlic clove; minced
3 Scallions; sliced
1 Fresh chile (green or red)
-minced
1/2 ts Sugar (optional)
19 oz Tofu, preferably firm
Vegetable oil; for frying
1 ts Crushed toasted sesame seeds

In a bowl, combine red chiles, tamari or soy sauce, water, sesame oil,
minced garlic, sliced scallions, fresh chile and sugar (if using). Set
aside until tofu is fried.

Cut tofu into serving portions or largish chunks, and pat dry with
paper towels. Heat 1 or 2 inches of vegetable oil in a skillet or
wok set over moderately high heat. Fry tofu pieces until golden brown
on all sides, turning as necessary. Remove tofu from oil and place in
a deep serving dish or shallow bowl. Pour chile mixture over tofu,
turning pieces to coat evenly. Sprinkle with crushed toasted sesame
seeds and serve warm with hot steamed rice, and assorted vegetable
relishes or dressed salad greens.

Leftovers can be coarsely chopped and mixed with some corn kernels or
other veggies for a yummy (cold or hot) filling in flour tortillas.

MMMMM


Cheers

Jim

... But ham comes from a pig, not a turkey. The end.

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JIM WELLER wrote to SHAWN HIGHFIELD <=-

Turkey is good food. Have two!

Normally do one at USA thanksgiving, and another at Christmas.
Plus we always make soup, and freeze some of the meat for
sammich.

Shawn

... You've got to miss them to score sometimes.
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