Dave Drum wrote to Sean Dennis <=-

That's why I have this (bumping the full mark) recipe database and got into the habit of "Doing a Burton" mand hanging a recuipe onto each & every post as an ontopicise ... just in case I've strayed. Bv)=

When i first showed up in here, around 1996 I believe, it was Michael Loo
who told me that attaching a recipe to a message was a common practice
though not strictly required. I still do that today but out of habit now.

A little late but...

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

Title: New Year Fried Rice
Categories: Chinese, Rice, Asian, New year's
Yield: 6 Servings

3 Strips bacon, diced
3/4 c Chopped green onions and
-tops
1/3 c Diced red bell pepper
1/4 c Frozen green peas, thawed
1 Egg, beaten
4 c Cold, cooked white rice
2 tb Soy sauce

Cook bacon in wok or large skillet over medium heat until crisp. Add
green onions, red pepper and peas; stir-fry 1 minute. Add egg and
scramble. Stir in rice and cook until heated, gently separating
grains. Add soy sauce; cook and stir until heated through. Serve
immediately.

Serves: 4 From: Kikkoman recipe booklet Posted by: Debbie Carlson -
Cooking Echo

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

MMMMM

-- Sean

... The cookbook says to roast it but my oven only has bake & broil.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

That's why I have this (bumping the full mark) recipe database and got into the habit of "Doing a Burton" mand hanging a recuipe onto each & every post as an ontopicise ... just in case I've strayed. Bv)=

When i first showed up in here, around 1996 I believe, it was Michael
Loo who told me that attaching a recipe to a message was a common
practice though not strictly required. I still do that today but out
of habit now.

I always figured a recipe would ontopicise any wandering of discussion
except religion or politics - both of which I try to stay away from.

A little late but...

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

Title: New Year Fried Rice
Categories: Chinese, Rice, Asian, New year's
Yield: 6 Servings

What makes it "New Year"? And is that Round Eyes new year? Or Chinese
new year? Whichever - it looks good any thime of year. Kikkoman do put
out some dandy recipes. Liked this Chi-Mex dandy which is nice especially
when sided with refritoes and rice.

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

Title: Pollo Con Pico De Gallo
Categories: Salsa, Poultry, Fruits, Chilies, Citrus
Yield: 6 Servings

MMMMM-----------------------PICO DE GALLO----------------------------
1 md Tomato
1 lg Jalapeno or serrano; diced
1/2 Avocado; peeled, seeded
1/4 c Minced red onion
1 tb Kikkoman Teriyaki Sauce
2 ts Lime juice
1 1/2 ts Minced fresh cilantro

MMMMM--------------------------CHICKEN-------------------------------
6 Chicken breast halves; boned
1/2 c Kikkoman Teriyaki Sauce
1/2 ts Grated lime peel
1 tb Lime juice
1 cl Garlic; pressed

Prepare Pico de Gallo: Dice the tomato, chile and 1/2
avocado, peeled and seeded. Combine with red onion,
Teriyaki Sauce, lime juice and minced fresh cilantro. Let
stand at room temperature 2 hours for flavors to blend.

Rinse chicken chicken and pat dry with paper towels; place
in large plastic bag. Combine remaining ingredients; pour
over chicken. Press air out of bag; close top securely.
Marinate 1 hour; turn bag over occasionally.

Reserving marinade, remove chicken and place on grill 5 to
7 inches from hot coals. Cook 15 to 18 minutes or until
chicken is tender; turn over and baste with reserved
marinade occasionally.

Serve with Pico de Gallo.

Source: SPICE UP YOUR MEALS! with Kikkoman Teriyaki Sauces

Reprinted with the permission of Kikkoman International Inc.

Electronic format courtesy of Karen Mintzias

Uncle Dirty Dave's Kitchen

MMMMM


... "The way to get started is to quit talking and start doing." -- Walt Disney
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Sean Dennis <=-

I always figured a recipe would ontopicise any wandering of discussion except religion or politics - both of which I try to stay away from.

I don't mind religion if it is tied to the food at hand, such as the "three kings cake" discussion. The rules do state no religious or political discussion, but with the few participants we have, I think I may modify the rules to be more leinient (sp). I did receive a complaint about that discussion but that person has chosen not to participate in the echo
anymore.

What makes it "New Year"? And is that Round Eyes new year? Or Chinese
new year? Whichever - it looks good any thime of year. Kikkoman do put out some dandy recipes. Liked this Chi-Mex dandy which is nice
especially when sided with refritoes and rice.

I don't know but it sounds good.

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

Title: Lemony Beef Shanks
Categories: Beef, Carrots
Yield: 6 Servings

1 12 ounce can beer
1 6 ounce can tomato paste
1/4 c Quick mixing flour; (Wondra)
1/4 ts Salt
1/4 ts Freshly ground pepper
4 Cloves garlic; minced
1 md Onion; thinly sliced
1/2 lb Fresh white mushrooms;
-sliced
3 Carrots; peeled and sliced
1 1/4 lb Red potatoes; scrubbed/in
-1" cubes
2 1/2 lb Beef shank; trimmed of fat
-(2
1/2 to 2 3/4)
1 cn Be bonelss
1 tb Grated lemon zest
2 tb Lemon juice

In a 3 1/2 quart electric slow cooker, mix together the beer and
tomato paste. Whisk in the flour, salt, pepper and garlic until
well-blended. Stir in the onion, mushrooms, carrots and potatoes. Add
the beef shanks and push down into the vegetable mixture. Cover and
cook on Low heat setting for 8 1/2-9 hours or until the beef and
potatoes are tender. Stir in the lemon zest and lemon juice just
before serving. Serving Ideas : Serve with dark bread and fresh fruit
salad.

NOTES : Beef shanks cook to toothsome tenderness in the slow cooker.
Serve with dark bread to soak up all the flavorful sauce.

MMMMM

-- Sean

... Money isn't everything; usually it isn't even enough.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

I always figured a recipe would ontopicise any wandering of discussion except religion or politics - both of which I try to stay away from.

I don't mind religion if it is tied to the food at hand, such as the "three kings cake" discussion. The rules do state no religious or political discussion, but with the few participants we have, I think I
may modify the rules to be more leinient (sp). I did receive a
complaint about that discussion but that person has chosen not to participate in the echo anymore.

As I see it the prohibition is against religious doctrice discussion not religious food and it associations. Same with poly-ticks.

What makes it "New Year"? And is that Round Eyes new year? Or Chinese
new year? Whichever - it looks good any thime of year. Kikkoman do put out some dandy recipes. Liked this Chi-Mex dandy which is nice
especially when sided with refritoes and rice.

I don't know but it sounds good.

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

Title: Lemony Beef Shanks
Categories: Beef, Carrots
Yield: 6 Servings

You'll be able to eat that when your George Washington's are finished.
Bv)=

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

Title: George Washington Pie
Categories: Pies, Pastry, Fruits, Nuts, Cheese
Yield: 6 servings

2 c Graham cracker crumbs
1/2 c Melted butter
8 oz Cream cheese; soften
1 c Powdered sugar
1 c Chopped walnuts or pecans
2 c Cool whip
21 oz Can cherry pie filling

Mix the melted butter with the graham crackers and press
into a 8" x 8" dish.

Bake for 8 minutes in a 350°F/175°C oven. Cool

Cream the cream cheese and powdered sugar and spread
over the cooled crust, sprinkle with chopped nuts and
spread the cool whip over this and chill for about an
hour. Spread the cherry pie filling over the cool whip.
Keep refrigerated.

Will keep several days in the refrigerator.

RECIPE FROM: http://recipeofhealth.com

Uncle Dirty Dave's Archives

MMMMM


... People with narrow minds usually have broad tongues!
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dave Drum wrote to Sean Dennis:

As I see it the prohibition is against religious doctrice discussion not religious food and it associations. Same with poly-ticks.

I may have to denote it more clearly in the rules. These days with
dwindling traffic, you can't be too picky.

You'll be able to eat that when your George Washington's are finished.
Bv)=

Hopefully sooner than later.

No recipe now but I found a teriyaki chicken recipe for the Instant Pot that
is amazing I'll have to type it in soon.

-- Sean



--- MBSE BBS v1.1.0 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

As I see it the prohibition is against religious doctrice discussion
not religious food and it associations. Same with poly-ticks.

I may have to denote it more clearly in the rules. These days with dwindling traffic, you can't be too picky.

That's a double edged sword. With fewer poster the signal to noise is
much improved except for visits from our favourite schizo.

You'll be able to eat that when your George Washington's are finished. Bv)=

Hopefully sooner than later.

No recipe now but I found a teriyaki chicken recipe for the Instant Pot that is amazing I'll have to type it in soon.

Have to took a look at it. Here's my favourite teriyaki chicken thing.
I gave my instant pot to my sister-in-law si I just do this one in my
stovetop non-stick wok-ish skillet.

Leftovers keep well in the icebox.

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

Title: Citrus Chicken & Rice Teriyaki
Categories: Poultry, Nuts, Citrus, Rice, Sauces
Yield: 4 Servings

2 lb Chicken; boned, skinned
1/2 c + 3 tb Teriyaki sauce
2 tb Peanut oil
1/2 ts Sesame seeds
1/2 ts Ground ginger
1/2 c W/alnuts; chopped
1 c Long-grain rice; cooked *
1 lg Orange; peeled, sectioned
1/2 Lemon; sliced

* I use Basmati rice. Or leftover plain fried rice.
~- UDD

Combine chicken and 1/2 cup teriyaki sauce in bowl.
Refrigerate for 1-2 hours.

Drain chicken; slice into thin strips. Stir-fry chicken
in oil in large skillet over medium-high heat 5 minutes
until cooked through. Add sesame seeds, ginger, walnuts, 3
tablespoons teriyaki sauce and rice; stir-fry to heat
through. Add orange and lemon.

FROM: Pam Pearson; Pawtucket, RI

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM




... You cannot have a felony whitout an 'ELON'
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Hi Dave,
In a message to Sean Dennis you wrote:

I may have to denote it more clearly in the rules. These days
with dwindling traffic, you can't be too picky.

But I don't want to read about US politics or US religions. If I'm the
only one who feels this way then I will happily go back to not reading or posting in the echo.

You have to understand and respect my feelings on this a little bit, your country's leader wants to take over my country. We will have a trade war
and probably much much worse in a very short time. I would like to discuss cooking while it's still legal for me to post to Americans.

(My self imposed exile is over until a rule has been made)

I have tried to explain my thought process clearly and without using
derogatory words and I really hope you will do the same Sean.

My favorite snack when company comes:

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

Title: Baked Cheddar Olives **Favorite**
Categories: Appetizers,Cheese
Yield: 24 Servings

1 c Cheddar Cheese,Grated
2 T Unsalted Butter,Softened
1/2 c Flour
1/8 t Cayenne Pepper
24 Pimiento-Stuffed Olives

[Note: We loooove these]
Drain olives and pat dry with towels. Combine cheese and butter in a
bowl. Add flour and cayenne and blend until well mixed. Drop the
dough by tablespoons onto wax paper and wrap or mold each piece of
dough around an olive, covering it completely. Bake the wrapped
olives on a baking sheet in the middle of a preheated 400oF oven for
15 minutes or until golden. Serve warm. Makes 24 olives. A 1969
Gourmet Magazine Favorite.
-----

... If you drink, don't drive. Don't even putt.


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

I may have to denote it more clearly in the rules. These days
with dwindling traffic, you can't be too picky.

But I don't want to read about US politics or US religions. If I'm the
only one who feels this way then I will happily go back to not reading or posting in the echo.

I took these posts to mean that posting about "hot cross buns" or other
sorts of food related to religious holidays was ok while contrasting the religion they originate from, vs. others, is not.

I am not sure about political cooking but there could be some traditional
foods specific to inauguration day, the White House, or particular
politicians that I am not familiar with (well, aside from associating
things with cherries with George Washington).

I don't think anyone wants to start discussing political or religious
doctrine here, but maybe I misunderstood.

Mike


* SLMR 2.1a * Arnold Layne, don't do it again!
--- SBBSecho 3.20-Linux
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Mike,
On <Mon, 26 Jan 25>, you wrote me:

I don't think anyone wants to start discussing political or religious doctrine here, but maybe I misunderstood.

It's probably just me Mike.

Shawn

--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Mike Powell wrote to SHAWN HIGHFIELD <=-

I don't think anyone wants to start discussing political or religious doctrine here, but maybe I misunderstood.

You're correct. I'll netmail you.

-- Sean


--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Sean Dennis <=-

That's a double edged sword. With fewer poster the signal to noise is
much improved except for visits from our favourite schizo.

I agree with you but knowing the remaining participants here, I'd think the rules don't have to be so strict as they needed to be 35 years ago. It
seems I am wrong.

Have to took a look at it. Here's my favourite teriyaki chicken thing.
I gave my instant pot to my sister-in-law si I just do this one in my stovetop non-stick wok-ish skillet.

Title: Citrus Chicken & Rice Teriyaki

That looks good. I like the Instant pot for what it does to meats. Even
with dentures, I still have to be careful but I am so looking forward to a steak (medium rare, please).

Speaking of meats...

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

Title: Bratgans (Roast Goose)
Categories: Poultry, Swabia, Germany
Yield: 4 Servings

From the Ries area.
1 md Young goose
1/2 ea Delicious apple, sliced,
-cored, and cut into pieces

MMMMM-----------------------SEASONING MIX----------------------------
2 T Salt
1 t (level) pepper
1 t Marjoram
1 t (level) mugwort
(and nowadays also some
-'Fondor'*)

Clean the goose and remove any remaining feather shafts. Season,
inside and outside, with the seasoning mix. Put the bird,
breast-side down, into a very large roaster, along with any loose fat
as well as the stomach, heart, and chopped up wings. Put the apple
inside the goose. Add water to a depth of 1/5 of an inch. Roast at
475 degrees F to start out with, and then at 390 degrees F,
frequently turning and basting with pan juices, until brown and
crispy. Skim the fat off the pan juices, and thicken the gravy.
Remove the goose from the roaster, and adjust seasoning with more of
the above seasoning mix. Put on a broiler pan, and briefly broil at
570 degrees F so the skin gets extra crisp. Serve with potato
dumplings and 'Blaukraut' (red cabbage). Serves 4. From:
D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin
Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92

MMMMM

-- Sean

... I got gas for 99 cents today...but it was from Taco Bell.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Shawn Highfield wrote to Dave Drum <=-

I may have to denote it more clearly in the rules. These days
with dwindling traffic, you can't be too picky.

But I don't want to read about US politics or US religions. If I'm the only one who feels this way then I will happily go back to not reading
or posting in the echo.

Errrrrm religion is not necessarily Americanor Canuckian or French or ...
It just is. Except worship of Presicent Tiny Hands. I'll stay away from
that in interest of preserving my appetite.

You have to understand and respect my feelings on this a little bit,
your country's leader wants to take over my country. We will have a
trade war and probably much much worse in a very short time. I would
like to discuss cooking while it's still legal for me to post to Americans.

Not my country - just 1 dipstick advancing his own ego. It's gonna be
a roughr ride on both side of the border until Cadet Bone Spurs is
done posturing.

(My self imposed exile is over until a rule has been made)

I have tried to explain my thought process clearly and without using derogatory words and I really hope you will do the same Sean.

My favorite snack when company comes:

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

Title: Baked Cheddar Olives **Favorite**
Categories: Appetizers,Cheese
Yield: 24 Servings

1 c Cheddar Cheese,Grated
2 T Unsalted Butter,Softened
1/2 c Flour
1/8 t Cayenne Pepper
24 Pimiento-Stuffed Olives

I'd have to taste it before I pass judgement. If I'm entertaining I'll
make this if I wanna get fancy ....

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

Title: Wine & Cheese Ball
Categories: Appetisers, Cheese, Wine, Nuts
Yield: 16 Servings

1 lb Extra-sharp Cheddar; grated
- or crumbled, room temp
8 oz Cream cheese; room temp
4 oz Treasure Cave bleu cheese
- crumbles, room temp
2 tb Mayonnaise
1 ts Colman's mustard powder
1 ts Worcestershire sauce
1/2 ts Salt
2 oz Dry red wine
+=OR=+
2 oz Ruby Port wine
1/2 c Chopped nuts; pecans or
- cashews or walnuts
1 c Coarse chopped pecans or
- English walnuts; to coat

Cream the Cheddar, bleu cheese, cream cheese, mayo,
mustard, Worcestershire, and salt in a mixer bowl and
beat at a low speed until well mixed.

Using a spatula fold in the 1/2 cup of chopped nuts and
the red wine. The nuts and wine shold streak through
the cheese. When the nuts and wine are combined into
the cheese put the result onto a sheet of waxed paper
and use your moistened hands to roll into two balls.

Roll the balls in the coarsely chopped walnuts or pecans
until well covered. Wrap in cling film and place in ice
box until serving time.

Serve with Ritz crackers or other snack crackers of your
choice. ENJOY!

Makes two nice-sized cheese balls.

This recipe will use up an entire 16 oz box (4 tubes) of
Ritz crackers.

Uncle Dirty Dave's Kitchen

MMMMM

... In cold countries hot drinks are acceptable at most hours of the day
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Sean Dennis wrote to Dave Drum <=-

That's a double edged sword. With fewer poster the signal to noise is
much improved except for visits from our favourite schizo.

I agree with you but knowing the remaining participants here, I'd think the rules don't have to be so strict as they needed to be 35 years ago.
It seems I am wrong.

Have to took a look at it. Here's my favourite teriyaki chicken thing.
I gave my instant pot to my sister-in-law si I just do this one in my stovetop non-stick wok-ish skillet.

Title: Citrus Chicken & Rice Teriyaki

That looks good. I like the Instant pot for what it does to meats.
Even with dentures, I still have to be careful but I am so looking
forward to a steak (medium rare, please).

I still have trouble with crusty breads and tough meats.

Speaking of meats...

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

Title: Bratgans (Roast Goose)
Categories: Poultry, Swabia, Germany
Yield: 4 Servings

Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92

She and Inge were from different areas of Gremany - which sometimes
caused "sparks" to fly.

We have a permanent population of Canadian geese here. So I can go
out with a 9-iron or baseball bat and come home with a "road kill"
but not squished goose. Bv)=

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

Title: Lemon-Sage Roadkilled Goose
Categories: Poultry, Herbs, Citrus
Yield: 1 Goose

12 lb Roadkilled goose; plucked,
- cleaned, really mangled
- parts fed to the dog
1 pt Lemon juice; RealLemon is OK
2 l Sprite or 7up
2 c Sugar
Sage leaves
Sage (ground)
Rosemary
Thyme
Salt

Marinade goose overnight in lemon, sugar and soda. Mix
rosemary, sage, thyme and salt to liking. Place sliced
lemons, sage leaves between skin and meat. Rub dry
spices on skin. Cook until breast reaches 175oF/80oC.

Recipe by: Hillbilly-Hanks-Roadkill-Recipes

RECIPE FROM: http://www.scribd.com/doc/

Uncle Dirty Dave's Kitchen

MMMMM

... Kapsalon is Dutch poutine: chips, shawarma meat & Gouda.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Dave Drum wrote to Sean Dennis <=-

I still have trouble with crusty breads and tough meats.

I'm sure I will also.

She and Inge were from different areas of Gremany - which sometimes
caused "sparks" to fly.

German sounds best when you speak it angrily. XD

We have a permanent population of Canadian geese here. So I can go
out with a 9-iron or baseball bat and come home with a "road kill"
but not squished goose. Bv)=

"If youƒ€™re caught on a golf course during a storm and are afraid of lightning, hold up a 1ƒ€“iron. Not even God can hit a 1ƒ€“iron." ƒ€“ Lee Trevino

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

Title: Golfers' Crock Pot Roast
Categories: Crockpot, Beef
Yield: 1 Servings

4 lb Beef roast; (up to 5)
4 Potatoes
2 Onions
5 Carrots
Salt & Pepper; to taste

MMMMM--------------------------MARINADE-------------------------------
1 1/2 c Water
5 oz Soy sauce
1/4 c Brown sugar
1 tb Lemon juice
4 oz Bourbon
1 tb Worcestershire sauce

Marinate roast in refrigerator the night before. Next morning, pare
and cut vegetables into chunks. Place vegetables in crock pot. Put
roast on top and add 1/2 cup marinade. Set crock pot on low and cook
10 to 12 hours. Now go enjoy your day at the golf course. Posted to
recipelu-digest Volume 01 Number 396 by James and Susan Kirkland
<kirkland@gj.net> on Dec 22, 1997

MMMMM

-- Sean

... What did the Dorito farmer say to the other Dorito farmer? Cool Ranch!
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

I still have trouble with crusty breads and tough meats.

I'm sure I will also.

It's a learning experience. But I'm glad to hear you're getting the
china clippers. They're a game changer.

She and Inge were from different areas of Gremany - which sometimes
caused "sparks" to fly.

German sounds best when you speak it angrily. XD

And they tend to be very territorial.

We have a permanent population of Canadian geese here. So I can go
out with a 9-iron or baseball bat and come home with a "road kill"
but not squished goose. Bv)=

"If youƒ€™re caught on a golf course during a storm and are afraid of lightning, hold up a 1ƒ€“iron. Not even God can hit a 1ƒ€“iron." ƒ€“
Lee Trevino

Won't catch me on a goof course. When I wore a younger man's clothes
some of my coffee buddies kept after me to come golfing with them. So,
I went, rented clubs and did 9 holes in 44 strokes. The next time I got
around in 40. So one of them said let's play 18. Went to the public 18
hole course and I got around in a 3 over par 75. They quit asking me to
go wirth them.

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

Title: Golfers' Crock Pot Roast
Categories: Crockpot, Beef
Yield: 1 Servings

^^^^^^^^^^

4 lb Beef roast; (up to 5)
4 Potatoes
2 Onions
5 Carrots
Salt & Pepper; to taste

WOW! Someone is an eager-eater.

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

Title: Golfer's Chicken in the Slow Cooker
Categories: Five, Poultry, Fruits, Dressings
Yield: 4 Servings

4 Chicken breast halves or
- large thighs; skinned,
- boned
8 oz Jar apricot preserves
8 oz Bottle Russian-style salad
- dressing
1 oz Env dry onion soup mix

Put chicken into a slow cooker crock.

Stir apricot preserves, Russian-style salad dressing, and
onion soup mix together in a bowl; pour into slow cooker
crock, assuring chicken is completely covered.

Cook on Low for 8 to 10 hours.

By Toni Hogan

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... "Golf is a good walk, spoiled." -- Mark Twain
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dave Drum wrote to Sean Dennis <=-

It's a learning experience. But I'm glad to hear you're getting the
china clippers. They're a game changer.

I'm genuinely excited. No more TMJ pain from overextending my jaws to be
able to gum food properly. I realize that they're not without issues but anything has to be better than what I have now.

Won't catch me on a goof course. When I wore a younger man's clothes
some of my coffee buddies kept after me to come golfing with them. So,
I went, rented clubs and did 9 holes in 44 strokes. The next time I got around in 40. So one of them said let's play 18. Went to the public 18 hole course and I got around in a 3 over par 75. They quit asking me to
go wirth them.

I actually enjoy golf but I don't take it seriously. I'm terrible at golf
like I am horrible at playing pool but I still enjoy both games.

WOW! Someone is an eager-eater.

I didn't even notice that. Sounds like me... XD

.+. "Golf is a good walk, spoiled." -- Mark Twain

It can be depending on who you play with!

Do potatoes belong in chili?

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

Title: South of the Border Chili
Categories: Chili, Turkey, Beans & leg, Luncheon, Potatoes
Yield: 4 Servings

4 lg Idaho baking potatoes; baked
1 tb Vegetable oil
12 oz Ground turkey
1 md Onion; diced
1 Red or green bell pepper;
-diced
1 Garlic clove; minced
1 tb Chili powder
15 oz Red kidney beans; rinsed and
-drained
14 1/2 oz Stewed tomatoes
1/2 ts Salt
2 tb Grated low-fat cheddar
-cheese, optional
2 tb Low-fat sour cream; optional

1. In large nonstick skillet, over medium-high heat, heat oil. Add
ground turkey; cook, stirring to break up large pieces until lightly
browned, about 5 minutes. With slotted spoon, remove turkey from
skillet; set aside.

2. To skillet, add onion, bell pepper and garlic; cook until
vegetables are tender-crisp, about 4 to 5 minutes. Add chili powder;
cook, stirring, 1 more minute.

3. Stir in kidney beans, stewed tomatoes, 1/4 cup water and salt.
Bring to a boil and reduce heat; simmer until thickened, about 10 to
12 minutes.

4. Halve potatoes lengthwise, cutting almost to the base of the
potato. Mash slightly with fork, leaving in skins. Spoon chili
mixture over each potato, dividing evenly. Top with cheddar cheese
and sour cream.

Makes 4 servings. Preparation time: About 20 minutes. Cooking time:
About 25 minutes.

Per serving: About 485 cal, 30 g pro, 58 g car, 15 g fat, 28% cal
from fat, 72 mg cholesterol, 1050 mg sod, 14 g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe by: Low-Fat Meals, Woman's Day, 4/96

Posted to MC-Recipe Digest V1 #895 by 4paws@netrax.net
(Shermeyer-Gail) on Nov 09, 1997

MMMMM

-- Sean

... Everyone's an atheist until it's time for a BIOS update.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

It's a learning experience. But I'm glad to hear you're getting the
china clippers. They're a game changer.

I'm genuinely excited. No more TMJ pain from overextending my jaws to
be able to gum food properly. I realize that they're not without
issues but anything has to be better than what I have now.

I didn't realise that there was a proper way to gum foods. I do know
that if I forget to put my teeth in before leaving the house to go get breakfast that I'll be having sausage patties rather than crispy bacon.

Usually I catch it before I'm too far down the street to turn around
and go back for the George Washingtons.

Won't catch me on a goof course. When I wore a younger man's clothes
some of my coffee buddies kept after me to come golfing with them. So,
I went, rented clubs and did 9 holes in 44 strokes. The next time I got around in 40. So one of them said let's play 18. Went to the public 18 hole course and I got around in a 3 over par 75. They quit asking me to
go wirth them.

I actually enjoy golf but I don't take it seriously. I'm terrible at
golf like I am horrible at playing pool but I still enjoy both games.

I'm decent at both. But pool I enjoy. Especially three cushion billards.

WOW! Someone is an eager-eater.

I didn't even notice that. Sounds like me... XD

.+. "Golf is a good walk, spoiled." -- Mark Twain

It can be depending on who you play with!

When I was a young dude I caddied at a local country club. That was a
real eye-opener. In more ways than one.

Do potatoes belong in chili?

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

Title: South of the Border Chili
Categories: Chili, Turkey, Beans & leg, Luncheon, Potatoes
Yield: 4 Servings

4 lg Idaho baking potatoes; baked
1 tb Vegetable oil
12 oz Ground turkey
1 md Onion; diced
1 Red or green bell pepper;
-diced
1 Garlic clove; minced
1 tb Chili powder
15 oz Red kidney beans; rinsed and
-drained
14 1/2 oz Stewed tomatoes
1/2 ts Salt
2 tb Grated low-fat cheddar
-cheese, optional
2 tb Low-fat sour cream; optional

Not in red chilli. Several things "wrong" with this formula. Ditch the
turkey in favour of beef. Loose the spuds. Switch the veggie oil for
beef suet. And trade the kidley beenz in on some pinto beans, undrained.
or brooks chili brans. and stick all that low-fat stuff where the sun
don't ever shine. And just as a personal preference I'd swap the stewed
maters for diced - probably w/green chilies.

If you're gonna do taters in chilli make green chile (Chile Verde)

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

Title: Mark Hurt's Chile Verde
Categories: Pork, Poultry, Chilies, Vegetables
Yield: 8 Servings

1 1/2 lb Boneless pork (or chicken);
- diced to 1/4" cubes
2 c Chicken broth
1 c Green chile sauce (Herdez)
2 c Tomatillos; husked, coarse
- chopped
2 lg Roasted green chilies; seed,
- dice (Anaheim or Poblano)
4 cl Garlic; peeled, diced
1 md Onion; diced
1 lg Russet potato; peeled, diced
1/4 ts Black pepper
1/2 ts Salt
1/2 ts Cumin
1/2 ts Sugar *
3 tb Fat
2 c Drinking water

A warm, hearty stew that will leave you full and
satisfied. If fresh roasted chiles aren't available,
you can use canned.

* Omit the sugar for a lower-carb version.

Brown the chicken or pork in a small amount of lard
or oil, over high heat.

Place the browned chicken or pork, chile sauce and
tomatillos into a crock pot set on low, or a large,
covered pot over low heat. Simmer for 2 hours. Add
remaining ingredients and simmer for an additional 2
hours. Check very 30 minutes, add water as necessary.

Serve hot.

From: Mark Hurt @ Forsyth Chilli Cook-off

MM by Dave Drum - 20 January 2008

Uncle Dirty Dave's Kitchen

MMMMM

... If you feel strongly about graffiti, sign a partition.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)