Quoting Dave Drum to Jim Weller <=-

Subj: de-icing

we got a good sized "ding" in the windshield

If there is a chip - repair those so that they do not cause a
crack-line to radiate out from the chip site. It's not expensive.

Chip sealing is really effective and especially vital here as there
are a lot of gravel roads and windshields crack really easily at
temps below -30.

they whacked me U$35. Which is cheaper than a new windscreen.

It was just $25 when they first introduced it here but now that its
popular and people see the value they charge $60.

Subj: Bologna

Title: Homemade Bologna

That sounds way under seasoned.

Not my recipe. And not one I would make.

Then why post it if it's no good? I curate all my posted recipes
carefully, check the ingredients, the amounts, the directions, even
the spelling, make corrections, and if I haven't actually made it
myself I stick to trusted sources.

Bologna triggers my gag reflex.

How come? The ingredients and process are almost identical to
wieners. And the better ones are nicely smoked and spiced.

Subj: Coney's was:borders

the franchisee didn't do his homework properly and located in
the corner of a strip mall at the intersection of two
high-traffic streets.

That's odd. With most companies the franchisor has to approve the
site and has assembled a team of experts to assist the franchisee;
after all they want him 9her) to succeed.

And the site sounds perfect (assuming good traffic flow and easy
assess in and out of that mall.)

Subj: boiled eggs

In USA there is a 3-digit "date" on the short side of the carton.

I just checked and it seems ours do have sale by dates. I just
hadn't noticed then before. My "oldest" eggs say use by Nov 18 and
the unopened new from the store carton says use by Nov 8!

I have eaten eggs that have been in the ice box for 6 or more
months with no ill effects.

In Europe unwashed eggs are kept at room temperature for weeks on
end. The laying process coats a chicken's eggs with something called
the bloom; it's an invisible layer that seals the shell. Washing it
off makes the egg shell porous so bacteria can now get into the egg.
That's why our eggs here must be refrigerated.

I do, however, make a practice of cracking each egg into a
separate cup .... just in case. Bv)=

I never bother any more; I have not had a bad egg for several
decades.

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

Title: Bologna
Categories: Sausage, Italian, Pork, Smoked, Beef
Yield: 5 pounds

3 lb Beef Chuck
2 lb Pork Butt
2 tb Salt
4 cl Garlic, pressed
1/2 ts Ginger, ground
1/2 ts Nutmeg, ground
1 tb White Pepper
1/2 ts Coriander, ground
1/2 ts Mustard, ground
2 c Water

Grind beef with half of the salt in coarse grinding plate and allow
to cure in refrigerator for 48 hours. Use the other half of
the salt when putting pork through coarse grinding plate and cure
this overnight. Regrind cured beef using fine plate, then add pork
and grind mixture again. Add spices and water and stir heartily
until the whole mixture has become sticky. It may take up to 30-40
minutes to reach this consistency. Stuff the sausage into beef casing
or muslin bags and hang in a cool place overnight. Smoke at about
115 degrees F for about 2 hours or until a rich mahogany brown. Put
the hot, freshly smoked sausage immediately into water heated to
about 170F, and cook it until it squeaks when the pressure of the
thumb and finger on the casing is suddenly released. The usual
cooking time for sausage stuffed in beef intestine is 15-30 minutes
and for a larger casing, 60-90 minutes. Plunge the cooked sausage
into cold water and chill it. Hang in a cool place.

From the Sausage Making Cookbook By Jerry Predika

MMMMM


Cheers

Jim


... Baloney slices are just wiener pancakes.

___ 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 DAVE DRUM <=-

Subj: Bologna

Title: Homemade Bologna

That sounds way under seasoned.

Not my recipe. And not one I would make.

Then why post it if it's no good? I curate all my posted recipes carefully, check the ingredients, the amounts, the directions, even

I didn't know it was no good. I sometimes collect recipes so I can do
a "Burton". Disk space is cheap.

the spelling, make corrections, and if I haven't actually made it
myself I stick to trusted sources.

Bologna triggers my gag reflex.

How come? The ingredients and process are almost identical to
wieners. And the better ones are nicely smoked and spiced.

I buy only all-beef Nathan's or Hebrew National hot dogs. No cheap sh...
tuff here.

I lived for a whole summer with bologna for nearly every meal. Baked,
boiled, broiled, fried, gound up for "ham salad", cold sliced, stewed,
etc. Never again.

Subj: Coney's was:borders

the franchisee didn't do his homework properly and located in
the corner of a strip mall at the intersection of two
high-traffic streets.

That's odd. With most companies the franchisor has to approve the
site and has assembled a team of experts to assist the franchisee;
after all they want him her) to succeed.

And the site sounds perfect (assuming good traffic flow and easy
assess in and out of that mall.)

By all the numbers the location should have succeeded. Easy access,
plenty of parking, etc. And for some businesses in that strip it has
been a goldmine. But the corner seems to be "jinxed".

The current effort is named "Biscuits + Brunch". My friend, Les, and I
went there for lunch one day. The staff was rude, the prices were much
higher than the product deserved ... we won't be back. You can check out
their story at: https://www.brunchbythreetwigs.com/

What's odd is that they are an off-shoot of 3 Twigs Bakery which is a
most excellent place.

Subj: boiled eggs

In USA there is a 3-digit "date" on the short side of the carton.

I just checked and it seems ours do have sale by dates. I just
hadn't noticed then before. My "oldest" eggs say use by Nov 18 and
the unopened new from the store carton says use by Nov 8!

I have eaten eggs that have been in the ice box for 6 or more
months with no ill effects.

In Europe unwashed eggs are kept at room temperature for weeks on
end. The laying process coats a chicken's eggs with something called
the bloom; it's an invisible layer that seals the shell. Washing it
off makes the egg shell porous so bacteria can now get into the egg. That's why our eggs here must be refrigerated.

I do, however, make a practice of cracking each egg into a
separate cup .... just in case. Bv)=

I never bother any more; I have not had a bad egg for several
decades.

I haven't had a bad egg for a loooooong time. But the last experience
was memorable enough for me to adopt and continue the cracking the eggs
into a cup or small bowl.

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

Title: Blintz Souffle'
Categories: Breads, Cheese, Dairy, Fruits, Citrus
Yield: 8 servings

MMMMM--------------------BLINTZES-------------------------
8 oz Cream cheese; softened
2 c Cottage cheese, small curd
2 Egg yolk
1 tb Sugar
1 ts Vanilla extract
6 lg Eggs
1 1/2 c Dairy sour cream
1/2 c Orange juice
1/2 c Butter; softened
1 c Flour
1/3 c Sugar
2 ts Baking powder
1 ts Orange rind; grated

MMMMM-----------------BLUEBERRY SAUCE----------------------
2/3 c Sugar
2 tb Cornstarch
1 ds Cinnamon; ground
1 ds Nutmeg; ground
1 c Water
1 c Fresh blueberries
2 tb Lemon juice


Blintzes: Combine cheeses, egg yolks, 1 TB sugar, and
vanilla in a small bowl; beat at medium speed of an
electric mixer until smooth. Set mixture aside.

Combine 6 eggs, sour cream, orange juice, and butter
in the container of an electric blender; blend until
smooth. Add flour, 1/3 cup sugar, baking powder, and
orange rind; blend until smooth. Pour half of batter
into a greased 13" x 9" x 2" baking dish. Spoon cream
cheese mixture evenly over batter, and spread
carefully with a knife. Pour remaining batter over
the cream cheese mixture. Bake @ 350ºF/175ºC for 50
to 60 minutes, or until puffy and golden.

Serve immediately.

BLUEBERRY SAUCE: Combine sugar, cornstarch, cinnamon,
and nutmeg in a heavy saucepan. Gradually stir in
water. Cook over medium heat, stirring constantly,
until the mixture comes to a boil. Boil 1 minute; stir
in blueberries and lemon juice. Serve warm.

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

Uncle Dirty Dave's Kitchen

MMMMM

... When in doubt add cheese or bacon to it.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

JIM WELLER wrote to DAVE DRUM <=-

In Europe unwashed eggs are kept at room temperature for weeks on
end. The laying process coats a chicken's eggs with something called
the bloom; it's an invisible layer that seals the shell. Washing it
off makes the egg shell porous so bacteria can now get into the egg. That's why our eggs here must be refrigerated.

Friends of mine used to keep chickens and they would give us some eggs
and they didn't have to be refrigerated either. Sometimes they were
still warm when we got them. LOL One of their birds used to lay her
egg in a different place all the time so they had to hunt for them.

They were the best eggs I've ever had. The chickens did not recieve any
food from them, they had a natural diet of whatever was on the farm.

Shawn

... I know a good tagline when I steal one.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Quoting Dave Drum to Jim Weller <=-

Bologna triggers my gag reflex.

How come?

I lived for a whole summer with bologna for nearly every meal.

That would do it all right. To me it's just another cold cut, a
rather bland one, eaten somewhat infrequently. But it's been a while
and this conversation has given me a craving so its on the grocery
list. Now I just have to decide if I want the presliced cheap stuff kids
like, the Kosher style garlicky all beef style, a smoked ring,
expensive Mortadella or a super cheap chub I can roast whole with
pineapple juice, cloves and mustard like a poor man's ham.

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

Title: Pastrami Cheese Fries
Categories: Beef, Potatoes, Cheese, Chilies
Yield: 4 Servings

French fries
Chopped pastrami
Mornay sauce
Chopped pickles
Green onions
Side of Russian dressing,
Opt'l
Pickled serrano peppers,
Opt'l

Think of this as hipster-Jewish poutine/chile cheese fries,
animal-style.

As found at Wise Sons, in San Francisco's Mission district and
reported by Wes Rowe.

From: Serious Eats

Add a fried egg and a red eye and you have the perfect hangover
breakfast. -JW

MMMMM

Cheers

Jim


... Fast, easy, cheap: sounds a back alley relationship, not lunch

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

Quoting Shawn Highfield to Jim Weller <=-

Friends of mine used to keep chickens / One of their birds used
to lay her egg in a different place all the time so they had to
hunt for them.

Yeah, I did that as a kid.

They were the best eggs I've ever had. The chickens did not recieve
any food from them, they had a natural diet of whatever was on the
farm.

Yep. They love bugs and weed seeds.

I recall one year when northern Alberta had a bad drought and the
grasshoppers swarmed and became locusts. When they hit my BIl's ranch
they wiped out several wheat fields and my SIl's garden. She
released all her chickens and turkeys into the wheat field nearest
the house and let them have at it. For several days running those
birds were so stuffed they couldn't fly; they could barely walk.
That fall they had the fattest, tastiest birds ever. The chickens
were all over 9 pounds and so fat. The turkeys were all 24-29
pounds. our relatives made their living from beef (and rodeo stock)
and only raised enough poultry for themselves, family and friends.
(We used to buy two of each each year.)

I just finished formatting a bunch of brand new recipes from a
number of sources. Here's the first one ...

A Mary Brown clone:

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Copycat Big Mary Chicken Sandwich With Taters
Categories: copycat, chicken, Canadian
Servings: 8

4 lg boneless skinless chicken
breasts
canola oil for frying
2 eggs
4 TB water
3 lb potatoes washed and cut into
thick wedges
1/4 c milk
FOR THE CHICKEN DREDGE:
1 1/2 c flour
2 ts fine sea salt
2 ts black pepper
2 ts dry mustard powder
2 ts ground ginger
1 ts ground thyme
1 ts dried oregano
1/2 ts ground sage
1/2 ts cayenne pepper
1/2 ts garlic powder
1 1/2 ts onion powder
1/4 ts ground cumin
MIX TOGETHER:
1/2 c plain mayo
2 ts sriracha sauce or another
favourite hot sauce
1 ts chipotle powder or chili
powder

Pound the chicken breasts out to an even thickness; about a half
inch. Lightly season them with salt. Mix all of the ingredients in
the flour dredge together well. I like to use a whisk in a round
bottom bowl to make sure everything is evenly mixed. A food
processor also will mix them up well. Make an egg wash by whisking
together the eggs and water. One at a time dip the breast pieces in
the flour and spice mixture, then dip quickly into the eggwash and
then a final time into the flour and spice mix, pressing the mix
firmly into the meat to get good contact.

Heat a skillet on the stove with about a half inch of canola oil
covering the bottom. You will want to carefully regulate the
temperature here so that the chicken does not brown too quickly. The
thinness of the breast meat practically guarantees that it will be
fully cooked by the time the outside is browned. I find just below
medium heat works well. I use a burner setting of about 4 1/2 out of 10
on the dial and fry them gently for about 4 or 5 minutes per side
until golden brown and crispy. (You can, of course, use a deep fryer
for the chicken if you prefer. Keep the heat at 350 degrees until
they are golden brown. About 8 -10 minutes)

Drain on a wire rack for a couple of minutes before making the
sandwiches. Use plain mayo or the spicy mayo on both the un-toasted
top and bottom buns, adding just fresh lettuce to the sandwich and a
pickle slice on top. A club sandwich version adding bacon and tomato
is also excellent!

To make the taters: Toss the potato wedges in the 1/4 cup milk and
drain the milk off. Toss the wedges in the remaining flour and spice
mix and deep fry for about 8-10 minutes or until golden brown and
fully cooked. Alternatively, you can lightly oil a cookie sheet and
place the taters on it, drizzling a little extra oil over the top.
Bake in a preheated 400 degree oven for about a half hour. Turn them
half way through the cooking time.

Barry

rockrecipes.com

MMMMM-------------------------------------------------



Cheers

Jim


... Far more than the sum of its deep-fried parts

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

On 10-25-21 22:54, Jim Weller <=-
spoke to Dave Drum about Bologna and Eggs <=-

That would do it all right. To me it's just another cold cut, a
rather bland one, eaten somewhat infrequently. But it's been a while
and this conversation has given me a craving so its on the grocery
list. Now I just have to decide if I want the presliced cheap stuff
kids like, the Kosher style garlicky all beef style, a smoked ring, expensive Mortadella or a super cheap chub I can roast whole with pineapple juice, cloves and mustard like a poor man's ham.

Here is a recipe that is a sometimes favorite at our house. It says
spread, but we use it as a sandwich filling.

You might want to tart it up with some hot sauce or german mustard, but
this is exactly what Gail does.

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

Title: Bologna Spread
Categories: Sandwich, D/g
Yield: 6 Servings

1 lb Oscar Mayer Beef Bologna
1/2 sm Onion
1/4 c Mayo*
1 tb Yellow mustard*
2 tb India Relish*

Note* For spreading consistency and to taste.

Grind bologna and onion together. Mix with rest of ingredients.

Use as sandwich spread.

MMMMM



... Shipwrecked in Silver Spring, Maryland. 01:15:26, 27 Oct 2021
___ Blue Wave/DOS v2.30

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

JIM WELLER wrote to DAVE DRUM <=-

Bologna triggers my gag reflex.

How come?

I lived for a whole summer with bologna for nearly every meal.

That would do it all right. To me it's just another cold cut, a
rather bland one, eaten somewhat infrequently. But it's been a while
and this conversation has given me a craving so its on the grocery
list. Now I just have to decide if I want the presliced cheap stuff
kids like, the Kosher style garlicky all beef style, a smoked ring, expensive Mortadella or a super cheap chub I can roast whole with pineapple juice, cloves and mustard like a poor man's ham.

I hereby bequeath you my lifetime allotment of bologna in perpetuity.

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

Title: Pastrami Cheese Fries
Categories: Beef, Potatoes, Cheese, Chilies
Yield: 4 Servings

French fries
Chopped pastrami
Mornay sauce
Chopped pickles
Green onions
Side of Russian dressing,
Opt'l
Pickled serrano peppers,
Opt'l

Think of this as hipster-Jewish poutine/chile cheese fries,
animal-style.

What relates it to "Jewish" ? Enquiring minds would like to know.

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

Title: Easy Homemade Pastrami
Categories: Beef, Herbs, Rubs, Chilies
Yield: 4 Pounds

2 cl Garlic; crushed
1/2 c Oil
1/4 c Coarse ground fresh pepper
2 tb Smoked paprika
2 ts Ground coriander
1 ts Dry mustard
1/2 ts Ground white pepper
1/2 ts Cayenne pepper
4 lb Corned beef brisket

Mix garlic and oil in a small bowl.

Set aside for 1 hour.

Set oven @ 225+|F/110+|C.

Combine black pepper, paprika, coriander, dry mustard,
white pepper, and cayenne pepper in a large bowl. Set
aside.

Cover a baking sheet with a large sheet of heavy-duty
aluminum foil. Coat aluminum foil with prepared garlic
oil. Lay corned beef brisket on foil and brush with
remaining garlic oil.

Cover all sides of corned beef brisket completely with
pepper mixture, reserving 1 to 2 tablespoons.

With fat side of corned beef brisket up, wrap in the
sheet of aluminum foil. Place wrapped corned beef on
another sheet of aluminum foil with the seam and fat
side down. Place double-wrapped corned beef on a third
sheet of aluminum foil (seam down), and wrap again.

Bake for 6 hours.

Remove pastrami from the oven and let cool to room
temperature, about 3 hours.

With pastrami still wrapped in aluminum foil, place in
a freezer bag or other plastic bag and refrigerate for
8 to 10 hours.

Preheat the oven's broiler and set the oven rack about
6" from the heat source.

Line a baking sheet with aluminum foil.

Remove pastrami from refrigerator, unwrap, and place
on the prepared baking sheet. Sprinkle top with 1 to 2
tb of remaining pepper mixture.

Place pastrami in the oven, 6" to 8" below broiler heat.
Broil briefly to brown surface, about 3 to 4 minutes.
Remove pastrami from the oven and slice thinly, about
1/8" slices.

Heat a large skillet over low heat.

Heat pastrami slices in the skillet with a few drops
of water until fat begins to turn from white to
translucent, about 5 minutes.

From: http://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... Horseradish sauce is 20% roots, 80% concentrated sulphuric acid.

--- BBBS/Li6 v4.10 Toy-5
* Origin: Prism bbs (1:261/38)

Dale Shipp wrote to Jim Weller <=-

Here is a recipe that is a sometimes favorite at our house. It
says spread, but we use it as a sandwich filling.

"Spread" it on the bread, right?

You might want to tart it up with some hot sauce or german mustard, but this is exactly what Gail does.

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

Title: Bologna Spread
Categories: Sandwich, D/g
Yield: 6 Servings

1 lb Oscar Mayer Beef Bologna
1/2 sm Onion
1/4 c Mayo*
1 tb Yellow mustard*
2 tb India Relish*

Note* For spreading consistency and to taste.

Grind bologna and onion together. Mix with rest of ingredients.

Use as sandwich spread.

MMMMM

We had a grocery store deli here (40 years ago in the dim past) who I hoist on the City Government's petard for selling a preparation very similar to that as "ham salad". Between the city inspectors and the news reports they soon folded their tent. Currently Humphrey's (one of my favourite stores) has "Humphrey's Own Bologna Salad" on special @ U$3.99 per pound in their current ad.

https://www.humphreysmarket.com/Public/weekly-ad.html

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

Title: Ham Salad
Categories: Five, Pork, Vegetables
Yield: 25 Servings

2 lb Cooked ham; minced or fine
- chopped
1 1/2 c (12 oz jar) pickle relish
1 c Duke's Mayonnaise or Miracle
- Whip salad dressing
1 oz (to 2 oz) jarred pimientos
- or roasted red peppers;
- diced

Combine ham, relish, mayonnaise and pimientos; mix
well.

TO SERVE: Spoon 1/4 cup onto a slice of bread; top
with lettuce if desired and another bread slice.

Makes 25 (approximately) sandwiches

Learned from my grandmother, Helen E. Moore

Uncle Dirty Dave's Kitchen

MMMMM




... "Whenever I have nothing better to do, I roast a chicken" Jeff Steingarten

--- BBBS/Li6 v4.10 Toy-5
* Origin: Prism bbs (1:261/38)

On 10-27-21 06:35, Dave Drum <=-
spoke to Dale Shipp about Bologna and Eggs <=-

Here is a recipe that is a sometimes favorite at our house. It
says spread, but we use it as a sandwich filling.

"Spread" it on the bread, right?

Actually, pile it on quite liberally.

We had a grocery store deli here (40 years ago in the dim
past) who I hoist on the City Government's petard for
selling a preparation very similar to that as "ham salad".

Gail told me that our bologna salad/spread is actually derived from a
similar concoction that her mother made out of leftover ham. Around our
house leftover ham does not exist.

Between the city inspectors and the news reports they soon
folded their tent. Currently Humphrey's (one of my

As they should. Such mis-labeling should be punished, same with some of
the mis-labeling of fish that you have mentioned here before.

favourite stores) has "Humphrey's Own Bologna Salad" on
special @ U$3.99 per pound in their current ad.

That may or may not be a decent deal. If you are willing to accept
bologna made with chicken, etc., then you could make it yourself for
less than $2.50 / pound. OTOH, the ads I see now form Oscar Mayer all
beef bologna are about $5.00 / pound.

In the recipe below, I have no idea what is meant by beef chuck "stead".
I would just ignore that word.

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

Title: Polenta Beef Stew
Categories: Stew, Beef
Yield: 4 servings

1/4 c All-purpose flour
1 ts Garlic powder
1 ts Dried thyme, crushed
1/2 ts Salt
1/2 ts Pepper
2 lb Boneless beef chuck stead,
-cut into 1-inch pieces
2 tb Olive oil
1 md Onion, chopped (1/2 cup)
6 Cloves garlic, minced
1 ts Snipped fresh rosemary or
1/4 ts Dried rosemary, crushed
14 1/2 oz Can beef broth
1 1/2 c Dry red wine
8 oz Boiling onions
5 md Carrots, cut into 1-inch
-chunks
1 Recipe Polenta (see recipe
-below)
1/2 c Snipped fresh flat-leaf
-parsley (optional)
1/2 c Tomato paste

MMMMM--------------------------POLENTA-------------------------------
3 c Milk
1 c Cornmeal
1 c Water
1 ts Salt
2 tb Butter

In a medium bowl stir together, flour, garlic powder, thyme, basil,
salt, and pepper. Coat meat with flour mixture. In a Dutch oven
brown half the meat in hot oil over medium-high heat. Remove from
Dutch oven. Repeat with remaining meat. Return all meat to pan. Add
chopped onion, garlic, and rosemary. Cook and stir until onion is
tender but not brown. Add broth and wine. Bring to boiling; reduce
heat. Cover and simmer for 1-1/2 hours.

Add boiling onions and carrots. Cover and simmer for 30 minutes more
or until vegetables are tender. Meanwhile, prepare Polenta. Just
before serving, stir parsley and tomato paste into beef stew. Serve
in bowls with polenta. Garnish with flat-leaf parsley, if desired.
Makes 8 servings.

To make the polenta:
In a large saucepan bring milk just to simmer. In bowl combine
cornmeal, water, and salt. Stir cornmeal mixture slowly into hot
milk. Cook and stir until mixture comes to a boil. Reduce heat to
low. Cook 10 to 15 minutes or until mixture is thick, stirring
occasionally. If too thick, stir in additional milk. Stir in butter
until melted. Transfer to serving dish. Ladle beef stew on top.
Makes 8 servings. From: Ted Badasci

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:33:06, 28 Oct 2021
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Dave Drum <=-

Here is a recipe that is a sometimes favorite at our house. It
says spread, but we use it as a sandwich filling.

"Spread" it on the bread, right?

Actually, pile it on quite liberally.

Same effect. Maybe a bit messier if the stuff overflows the bread.

We had a grocery store deli here (40 years ago in the dim
past) who I hoist on the City Government's petard for
selling a preparation very similar to that as "ham salad".

Gail told me that our bologna salad/spread is actually derived from a similar concoction that her mother made out of leftover ham. Around
our house leftover ham does not exist.

Same here. But I buy either ham steaks or sliced ham. Never a "whole"
ham any more.

Between the city inspectors and the news reports they soon
folded their tent. Currently Humphrey's (one of my

As they should. Such mis-labeling should be punished, same with some
of the mis-labeling of fish that you have mentioned here before.

favourite stores) has "Humphrey's Own Bologna Salad" on
special @ U$3.99 per pound in their current ad.

That may or may not be a decent deal. If you are willing to accept bologna made with chicken, etc., then you could make it yourself for
less than $2.50 / pound. OTOH, the ads I see now form Oscar Mayer all beef bologna are about $5.00 / pound.

I don't do bologna at all.

In the recipe below, I have no idea what is meant by beef chuck
"stead". I would just ignore that word.

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

Title: Polenta Beef Stew
Categories: Stew, Beef
Yield: 4 servings

1/4 c All-purpose flour
1 ts Garlic powder
1 ts Dried thyme, crushed
1/2 ts Salt
1/2 ts Pepper
2 lb Boneless beef chuck stead,
-cut into 1-inch pieces

I'll bet that was supposed to be "steak" from the context. I like chuck
steak as steak ... especially chuck eye steak.

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

Title: No-Nonsense Chuck Eye Steak
Categories: Five, Beef
Yield: 1 Serving

16 oz Chuck eye steak
1/2 ts Kosher salt
1/2 ts Black pepper
1 tb Olive oil

Cover both sides of the steak, first with the salt,
followed by the pepper, and finally the olive oil.

Cook on an outdoor grill, or a hot cast iron pan, for
5 minutes per side.

Allow to rest for an additional 3 minutes on the plate.

Enjoy.

Asking for a Chuck Eye Steak is like acknowledging
membership in a secret society. You are greeted with a
knowing smile, a nod of the head, and then just maybe
two will emerge from some quiet corner. There are only
a couple in each animal, and although they have a taste
and tenderness of the more popular rib eye, the cost is
considerably less.

Recipe by Bill Hilbrich

UDD Note: I typically will use lemon-pepper mix instead
of the salt & pepper listed in the ingredients. Works
for me.

From: http://www.food.com

Uncle Dirty Dave's Kitchen

MMMMM

... There are two kinds of people; those who finish what they start and so on --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dale Shipp wrote to Dave Drum <=-

Gail told me that our bologna salad/spread is actually derived from a similar concoction that her mother made out of leftover ham. Around
our house leftover ham does not exist.

I think Spielberg did an Indiana Jones movie about leftover ham.

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

Title: Edna Rae's Smothered Potatoes
Categories: Vegetables, Main dish
Yield: 2 - 3 people

4 md Potatos, sliced into 1/4"
Rounds
1 lg Onion and/or some scallions.
2 T Bacon grease, or cooking oil
Red pepper
Black pepper
Salt
1 c Water

Fry the onions in a cast iron skillet in 2 tablespoons of bacon
grease or cooking oil until limp and kind of brown.

Add potatoes and stir til all of them are covered in oil and starting
to brown. Add 1 cup of water, salt and pepper. Put lid on and cook
til potatoes are soft and brown in some places. Then add green
onions and red pepper and cook 10 minutes more.

"Let them get a real brown crust on the bottom without burnin',
that's the trick," Edna Rae says.

From "White Trash Cooking" by Ernest Matthew Mickler.
U/L by Burt Ford 1/95

MMMMM

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Dave Drum wrote to Dale Shipp <=-

Same here. But I buy either ham steaks or sliced ham. Never a "whole"
ham any more.

To be honest I have 2 ham steaks and various bits and chunks of a ham in the chest freezer. I bought a big pile of ham "remnants" (chunks of ham up to a pound or so each) at the store earlier this year and suckie bagged them. I have one package of ham, about 100g, cut into dice for when I want to make breakfast next time. Grazing my way through the freezer in preparation for leaving...found enough frozen prepared, stuff I've cooked, to last me another 2 maybe 3 weeks.

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

Title: Electronic Gourmet's Steak Diane
Categories: Meat, Main dish, Cyberealm
Yield: 4 servings

1 x Onion or Shallot, chop fine
3 oz Butter
4 sl Sirloin or Rump Steak (thin)
1 ds Worcestershire Sauce
1 ds Brandy
Fresh Parsley, chopped

1) Fry shallots in the hot butter for 2 minutes. Add the thin slices
of steak, cook 1 minute on either side.
2) Lift out the meat, and put onto a hot dish. Add the sauce, and the
brandy to the butter.
3) Ignite if wished (and insured) and pour over the steaks. Garnish
with chopped parsley.

This dish requires last minute cooking.

Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY

U/L by Burt Ford 4/96

MMMMM

Don't have any brandy. Had some long ago...put some "Dried Plums", aka prunes, that's what they were sold as, into a jar and poured it over. Gave the jar and a wooden dipper to our lawyer for Christmas one year so we re-gifted it. It was a gag gift, she'd given us the dipper the year before, near as we could figure it was made for dipping olives out of the crock they were stored in. Had a handle about a foot long, actually a well made item.

___ MultiMail/DOS v0.52

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Quoting Dale Shipp to Jim Weller <=-

Here is a recipe that is a sometimes favorite at our house. It says spread, but we use it as a sandwich filling.

It's a spread if it's an open faced sandwich and a filling if you
use two slices of bread!

Title: Bologna Spread
1 lb Oscar Mayer Beef Bologna
1/2 sm Onion
1/4 c Mayo*
1 tb Yellow mustard*
2 tb India Relish*

We don't have Heinz India Relish here but I can always substitute
similar things or make my own.

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

Title: Piccalilli similar to India Relish
Categories: Relishes, Pickles
Yield: 4 quarts

1 qt Green Tomatoes
2 Red Peppers
2 Green Peppers
2 lg Onions
1/2 Head of cabbage
1 Cucumber
1/2 c Salt
3 c Cider Vinegar
2 c Brown Sugar
1 tb coarsely cracked
-black peppercorns
1 tb celery seed
2 ts Mustard Seeds
1 ts Whole Cloves
1 ts Whole allspice
1 Cinnamon stick

Coarsely chop the tomatoes. Seed and chop the peppers. Peel and
chop the onions. Core and shred the cabbage. Chop the cucumber.

Combine all the vegetables and the salt and let stand overnight.
Next day, drain the vegetables and press out the juice. Add
the vinegar, sugar and the spices tied in a bag; bring to a boil
and simmer until the vegetables are cooked and the syrup has
thickened. Discard the spice bag and seal the piccalilli in hot
jars.

Adapted from a variety of recipes - JW

MMMMM

Cheers

Jim


... If you drink while preserving vegetables you are a pickled pickler.

___ Blue Wave/QWK v2.20
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On 10-28-21 04:50, Dave Drum <=-
spoke to Dale Shipp about Bologna and Eggs <=-

In the recipe below, I have no idea what is meant by beef chuck
"stead". I would just ignore that word.

2 lb Boneless beef chuck stead,
-cut into 1-inch pieces

I'll bet that was supposed to be "steak" from the context. I like
chuck steak as steak ... especially chuck eye steak.

Palm slap on forehead. I do not know what that did not occur to me.
Thanks.

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

Title: Chilled Melon Soup
Categories: Soup, Stew
Yield: 4 Servings

3 c Cubed peeled honeydew melon
3 c Cubed peeled cantaloupe
1/4 c Vodka -- divided
1/4 c Firmly packed brown sugar --
Divided
4 ts Fresh lime juice -- divided
3/4 c Sliced strawberries

Place honeydew in blender, and process until smooth; pour into a
bowl. Place cantaloupe in blender, and process until smooth; pour
into a bowl. To each bowl of pureed melon, add 2 tablespoons vodka,
2 tablespoons sugar, and 2 teaspoons lime juice; stir well. Cover
and chill. Place strawberries in blender; process until smooth. Pour
into a bowl; cover and chill.

To serve, pour 1/2 cup of cantaloupe mixture into each of 4
individual bowls; pour 1/2 cup of honeydew mixture in center of
cantaloupe mixture. Dollop each serving with 2 tablespoons of pureed
strawberries; swirl decoratively with a wooden pick. Yield: 4
servings.

Recipe By : Cooking Light, May 1995, page 108

From: Fred Towner Date: 02-02-96

MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:51:54, 29 Oct 2021
___ Blue Wave/DOS v2.30

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On 10-27-21 21:03, Jim Weller <=-
spoke to Dale Shipp about Bologna and Eggs <=-

It's a spread if it's an open faced sandwich and a filling if you
use two slices of bread!

:-}}

Title: Bologna Spread
1 lb Oscar Mayer Beef Bologna
1/2 sm Onion
1/4 c Mayo*
1 tb Yellow mustard*
2 tb India Relish*

We don't have Heinz India Relish here but I can always substitute
similar things or make my own.

It had been almost decades ago when we last saw India relish in the
grocery stores. But recently, did find it and bought a jar. I find it
with a better flavor profile -- not as sweet as sweet relish and not as
sour as dill relish.

Title: Piccalilli similar to India Relish

I've seen recipes for this before. But where are the pickles? In any
case, I cannot see us ever going through four quarts of relish in this lifetime, however long that might be.

This looks interesting to me. It seems to have been written by someone
with English as a second language. I decided not to "correct" the
spellings to conform with American English. Leaving it as it is seems
to add a little bit of authenticity.

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

Title: Yogurt Potatoe Stew
Categories: Stew, Turkish
Yield: 1 servings

1/2 kg Lamb meat
1 kg Potatoes
2 c Filtered plain yogurt
1 Egg
3/4 c Chickpea
1 ts Blackpepper
Butter
Saffron

(Turkish dish, regional; Gaziantep)

Cook meat and chickpeas in a pressurre cooker with a little water.
(Water to cover the dry material. Chickpeas have to be soaked with
water overnight). Add unpeeled and cubiccally cutted potatoes to the
mixture and cook potatoes with meat.

In an another cup on a flame, with addition of a little water and egg,
stirr yogurt till it boils. Pour boiling yogurt on meat and chick peas
cook a little more. Heat butter in a pan and spread on the stew with
saffron. Ready to serve.

Boiling yogurt: Boiling yogurt requires a special technique. Yogurt
should be filtered by hanging in a loose woven cotton textile bag for
overnight. Add one egg, a table spoon of butter and starch of wheat, a
little water and stirr. Put the mixture on flame and stirr unill
boils. This boiled yogurt can be used in all of the recepies with
cooked yogurt.

Warm regards,
Murat Gurler

From: Murat Gurler Date: 08-26
Cooking Ä

MMMMM



... Shipwrecked in Silver Spring, Maryland. 01:05:02, 29 Oct 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
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JIM WELLER wrote to SHAWN HIGHFIELD <=-

That fall they had the fattest, tastiest birds ever. The chickens
were all over 9 pounds and so fat. The turkeys were all 24-29
pounds.

Wow. Those are some monster birds!

Title: Copycat Big Mary Chicken Sandwich With Taters

I saved that one!

Shawn

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

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Dale Shipp wrote to Dave Drum <=-

In the recipe below, I have no idea what is meant by beef chuck
"stead". I would just ignore that word.

2 lb Boneless beef chuck stead,
-cut into 1-inch pieces

I'll bet that was supposed to be "steak" from the context. I like
chuck steak as steak ... especially chuck eye steak.

Palm slap on forehead. I do not know what that did not occur to me. Thanks.

They're called "senior moments" for a reason. And, yes, I know the words
to that song. Bv)=

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

Title: Senior Citizen Baked Fish
Categories: Seafood, Vegetables, Dairy
Yield: 3 Servings

2 md Onions
3 Carrots
2 Parsnips
1 Rib celery
1 1/2 lb Cod, scrod or other firm,
- white fish filets
1 c Milk
Oil or cooking spray
Mrs. Dash seasoning
8 oz Can tomato sauce

Slice all vegetables thinly. Use either cooking spray or
light oil to grease casserole. Line greased casserole with
onions. Saute in 350ºF/175ºC oven until soft. Add other
vegetables and 1/2 cup milk. Let cook in oven about 10
minutes.

Lay fish over vegetables. Season to taste with Mrs.
Dash. *

Pour can of tomato sauce and 1/2 cup milk over whole thing.
Bake for another 1/2 hour to 40 minutes.

Serve with baked or boiled potato and green vegetable.

Serves 3.

* Mix 1/2 ts cayenne, 1 tb garlic powder and 1 ts each
of basil, marjoram, thyme, parsley, savoury, mace,
onion powder, ground sage, and ground black pepper.

Store in an airtight bottle or jar.

From: http://www.cooks.com

Uncle Dirty Dave's Archives

MMMMM

... "How many people here have telekinetic powers? Raise my hand!" - Emo
hilips
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Bill Swisher wrote to Dave Drum <=-

Same here. But I buy either ham steaks or sliced ham. Never a "whole"
ham any more.

To be honest I have 2 ham steaks and various bits and chunks of a ham
in the chest freezer. I bought a big pile of ham "remnants" (chunks of ham up to a pound or so each) at the store earlier this year and suckie bagged them. I have one package of ham, about 100g, cut into dice for when I want to make breakfast next time. Grazing my way through the freezer in preparation for leaving...found enough frozen prepared,
stuff I've cooked, to last me another 2 maybe 3 weeks.

I will sometimes buy 1/8" sliced deli ham and then dice it using the
small plate of my "As Seen On TV" Vidalia Onion Chopper. Then freeze
the portion I don't use immediately. It's great for Denver Omelets,
tarting up potato soups, etc.

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

Title: Electronic Gourmet's Steak Diane
Categories: Meat, Main dish, Cyberealm
Yield: 4 servings

1 x Onion or Shallot, chop fine
3 oz Butter
4 sl Sirloin or Rump Steak (thin)
1 ds Worcestershire Sauce
1 ds Brandy
Fresh Parsley, chopped

What makes it "Diane". Or is it steak Karen that doesn't bitch and gripe?

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

Title: Karen's Swiss Steak
Categories: Beef, Vegetables, Citrus
Yield: 4 servings

2 lb Round steak

MMMMM---------------------------SAUTE--------------------------------
1/4 c Celery
1/4 c Green pepper
2 tb Onions

MMMMM----------------------------MIX---------------------------------
3/4 c Water
1/3 c Lemon juice
2 ts Worcestershire sauce
1/3 c Brown sugar
2 ts Dry mustard
21 1/2 oz (2 cans) tomato soup
Salt & pepper

Saute vegetables.

Pound steak with flour and brown.

Mix sauce and pour over vegetables and meat.

Bake for 2-3 hours @ 350°F/175°C

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

Uncle Dirty Dave's Archives

MMMMM

... "Few people can see genius in someone who has offended them"Robertson
avies
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dave Drum wrote to Bill Swisher <=-

What makes it "Diane". Or is it steak Karen that doesn't bitch and
gripe?

Dunno. The wikipedia article about Steak Diane is ambivalent.

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

Title: English Toffee
Categories: Mix, Candy, Ethnic
Yield: 18 Servings

1 lb Butter
2 c Sugar
1 c Chocolate chips melted a bit
-or-
1 c Basic chocolate sauce
1/2 c Peanuts; chopped coarsely

: Melt your chocolate chips over very low heat or in a double
boiler, and chop your peanuts up rather fine before you begin the
recipe. Then you can assemble this layered toffee all at once.

Cut butter into small pieces and place in a heavy skillet with the
sugar. Cook slowly over medium-high heat, stirring constantly until
the butter melts and is completely blended into the sugar.

Insert a candy thermometer into the mixture, reduce heat and cook for
30 minutes, stirring constantly until the mixture is a deep amber
color and the thermometer registers 285 degrees.

Pour mixture into an ungreased cookie sheet and allow to cool
completely. Spread melted chocolate chips over the toffee and press
the chopped peanuts on top. When the chocolate has hardened, break
the toffee into small pieces and store them in a tightly covered
container.

SOURCE: CHEAPER AND BETTER ALTERNATIVES TO STOREBOUGHT GOODS BY: NANCY
BIRNES. FOUND BY: FRAN MCGEE. U/L to NCE by burt Ford 12/96.

MMMMM

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Quoting Shawn Highfield to Jim Weller <=-

That fall they had the fattest, tastiest birds ever. The chickens
were all over 9 pounds and so fat. The turkeys were all 24-29
pounds.

Wow. Those are some monster birds!

She is raising them for taste, not profit. So they don't get
slaughtered at 9 weeks to maximize the ratio of meat to feed; they
get to live from spring to a few days before Thanksgiving. And they
are free range; they get to eat bugs and weeds.

Title: Copycat Big Mary Chicken Sandwich With Taters

I saved that one!

I haven't tried it yet; I sure hope it's close to the real thing.

You're going to have to go north of Highway 7 for this next treat.
It sounds gross but it's just sausage.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Stuffed Moose Colon
Categories: Wild, Venison, Offal, Canadian, Native
Servings: 4

moose gut
Stuffing/dressing:
diced onions
salt pork
moose meat
kosher salt
pepper
Cheyenne pepper
garlic flakes
Smokey mojo epicure spice

I bake it on 350 for 2 hours or 300 for 2.5

Barry Joe from Samiajij Miawpukek, Newfoundland

The Miawpukek First Nation is a Mi'kmaq First Nations community
located on Bay d'Espoir at the mouth of the Conne River on the south
shore. -JW

From:the Arctic Kitchen

MMMMM-------------------------------------------------


Cheers

Jim


... I've accepted that the Catholic church is responsible for my existence

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JIM WELLER wrote to SHAWN HIGHFIELD <=-

She is raising them for taste, not profit. So they don't get
slaughtered at 9 weeks to maximize the ratio of meat to feed; they
get to live from spring to a few days before Thanksgiving. And they
are free range; they get to eat bugs and weeds.

Very nice. Living where I do no chance of anything like that unless we can find a new friend on a farm. :) The last couple we knew their home burned down and they didn't have insurance so they are in an apartment now.

I haven't tried it yet; I sure hope it's close to the real thing.

It sounds pretty close.

Title: Stuffed Moose Colon

Haven't had moose in years. My Daughter's grandfather from my ex's second husband (what a mouthful) used to moose hunt and would always bring me some ground meat if he got one.

Shawn

... "I feel happy! I feel happy! I feel happy!" <thwack>

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Shawn Highfield wrote to JIM WELLER <=-

They were the best eggs I've ever had. The chickens did not recieve
any food from them, they had a natural diet of whatever was on the
farm.

My parents are given fresh "free-range" eggs by a family from their church. Once I get a vehicle, I'll be driving out to that family's farm once a week
to get a couple dozen fresh eggs. I agree that fresh from the farm always taste best. To me, the fresh eggs I've tried have a bit of a savory flavor
for some reason.

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

Title: Georgian Cheese Pastries
Categories: Cheese/eggs, Breads, Russian
Yield: 24 Servings

MMMMM---------------------------PASTRY--------------------------------
1 1/2 c Flour,all-purpose
1/2 ts Salt
1/2 ts Cream of tartar
10 tb Butter,unsalted,cold
1/4 c Water,ice

MMMMM-----------------------CHEESE FILLING----------------------------
1 Egg
1 c Muenster cheese,shredded
1 c Cheddar cheese,shredded
3 tb Parmesan cheese,grated
1/4 c Parsley,chopped
2 tb Chives,chopped
2 tb Mint,chopped

1. Prepare Pastry: Place flour, salt, cream of tartar and butter in
food processor. Whirl until texture of coarse meal. Add water. Whirl
just until combined and mixture begins to mass together. Place on
plastic wrap, flatten to a disk, and wrap airtight. Refrigerate at
least 1 hour or up to
30 days.

2. Roll dough on floured surface to 1/8" thickness. Cut out 24
circles with 3" round cookie cutter, rerolling scraps; or trace
around 3" water glass. Pleat edges of circles and fit in bottom of
muffin tins.

3. Prepare Filling: Beat egg in bowl. Add Meunster, Cheddar, Parmesan,
parsley, chives and mint. Spoon 2 teaspoons filling in each pastry
shell; spread level. (Can be prepared up to 3 hours ahead and
refrigerated.)

4. Bake in preheated hot oven (425'F) for 12-15 minutes or until the
filling is golden brown and the pastry begins to color. Remove from
tins; cook on rack. Serve warm.

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

MMMMM

-- Sean

... I must have slipped a disk - my pack hurts.
___ MultiMail/Linux v0.52
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* Origin: Outpost BBS (1:18/200)

JIM WELLER wrote to SHAWN HIGHFIELD <=-

That fall they had the fattest, tastiest birds ever.

My parents' friends with the farm (I mentioned them in my message to Shawn
in this packet) always have plump, happy chickens from all the bugs they
eat. I'm sure there's some very nice chicken dinners to be had at their
place occasionally.

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

Title: Ham and Cheese Potatoes Au Gratin
Categories: Meats, Cheese/eggs, Vegetables
Yield: 2 Servings

2 c Sliced peeled potatoes,
-cooked
1 c Diced cooked ham
1 tb Minced onion
1/3 c Butter or margarine
3 tb All-purpose flour
1 1/2 c Milk
1 c Shredded cheddar cheese (4
-oz.)
3/4 ts Salt
1 ds White pepper
Chopped fresh parsley

Combine potatoes, ham and onion in a greased 1-qt casserole; set
aside. In a saucepan, melt butter or medium heat; stir in flour until
smooth. Gradually add milk, stirring constantly until mixture
thickens and bubbles. Add cheese, salt and pepper; stir until the
cheese melts. Pour over potato mixture and stir gently to mix. Bake
at 350 degrees for 35-40 minutes or until bubbly. Garnish with
parsley. Yield 2 servings.

SOURCE: *Novella Cook, Hinton, WV, Reminisce Magazine Nov/Dec 92
SHARED BY: Jim Bodle 3/93

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

MMMMM

-- Sean

... You can learn good manners from the bad manners of others.
___ MultiMail/Linux v0.52
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Shawn Highfield wrote to JIM WELLER <=-

My Daughter's grandfather from my ex's second husband

That sounds like it should have been a line in "Spaceballs"...

A recipe with an overly long title:

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

Title: Coventry, Harlequin, Holiday, Fruit and Nut Cheese Balls
Categories: Appetizers, Cheese/eggs
Yield: 1 Servings

1 pk (8 ounces) cream cheese,
-softened
2 tb Minced parsley
1 ts Lea & Perrins Worcestershire
1 c (4 ounces) shredded sharp
-cheddar cheese
1/4 ts Salt
1/4 c Minced onion

In a bowl, blend cream and cheddar cheeses. Add onion, parsley. Lea
& Perrins, and salt; blend well. Shape into a ball. Chill and serve
with assorted crackers, if desired. HARLEQUIN CHEESE BALL: Add 2
tablespoons finely diced pimiento, 1 teaspoon prepared brown mustard,
and 1 clove garlic, crushed, to basic cheese mixture. Shape into a
ball. Garnish with pimiento stars, if desired. HOLIDAY CHEESE BALL:
Add 1 tablespoon caraway to basic cheese mixture. Shape into a ball.
Chill. Sprinkle ribbons of paprika and chopped parsley around ball.
FRUIT AND NUT CHEESE BALL: Add 1 can (8 1/4 ounces) crushed
pineapple, well drained, and 1/3 cup finely chopped nuts to basic
cheese mixture. Shape into a ball; roll in 1/3 cup finely chopped
nuts. Chill.

File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

MMMMM

-- Sean

... A judge is a law student who marks his own examination papers.
___ MultiMail/Linux v0.52
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