On 06-07-23 13:33, Ruth Haffly <=-
spoke to Ben Collver about Kasha (Buckwheat) <=-

I never thought of it as having a stuffing-ish flavor but I can
imagine it now that you mention it. Probably depends on the stuffing
(or dressing) you grew up with. BTW, if it's in the bird, it's
stuffing; (fixed) outside of the bird, it's dressing. (G) Since Steve smokes our birds, most of the time I make dressing. We'll put an apple, onion and some herbs inside the cavity.

When my Mother cooked a whole chicken roaster in the oven, she never
used a stuffing. It was always a dressing. She made a cornbread
dressing in a pan large enough to hold the chicken and then roasted the
chicken on top of the dressing. That way it absorbed all of the
drippings for a better flavor.

The Betty Crocker recipe said 5 minutes, but it took me about
12-15 minutes too.

Sounds like somebody transcribed the recipe wrong, left off a "1" in
front of the "5".

The menus here come with a calorie statement. The listing for raspberry
sorbet says (970). Obviously wrong, but it has not been corrected for
years.


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

Title: Thai Beef Curry (5/13/99)
Categories: D/g, Thai, Beef, Curry
Yield: 2 servings

2 tb Peanut oil
2 ts Red Curry Paste
12 oz Lean beef cut into finger
-thin slices
1 Stalk lemon grass finely
-chopped
-OR-
-(zest of 1/2 lemon)
-OR-
1/4 ts Lemongrass powder
4 oz Green beans cut into 1 1/2
-inch lengths (fresh or
-frozen)
2 md Mushrooms - sliced
3 tb Dry roasted peanuts
1 Fresh green chili, seeded
-and chopped
1/4 c Water
1 tb Fish sauce
2 ts Brown sugar

Cut beef into finger length thin slices.

In wok, heat oil, add curry paste, stir 30 seconds. Add beef and
lemon grass (or lemon zest) and stir fry for 1 min or until lightly
browned. Remove beef.

Add a little oil if needed, Add beans stir fry 3 mins, then add
mushrooms and stir fry 2 mins longer . Add Peanuts and chili.

Stir in water, fish sauce and sugar, cook about 2 mins or until
beans are crisp tender.

Put beef back in wok, stir and serve.

Serve with noodles or rice -

2 servings

== Courtesy of Dale & Gail Shipp, Columbia Md. ===

MMMMM



... Shipwrecked in Silver Spring, Maryland. 01:51:54, 09 Jun 2023
___ Blue Wave/DOS v2.30

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

Hi Dale,

(or dressing) you grew up with. BTW, if it's in the bird, it's
stuffing; (fixed) outside of the bird, it's dressing. (G) Since Steve smokes our birds, most of the time I make dressing. We'll put an apple, onion and some herbs inside the cavity.

When my Mother cooked a whole chicken roaster in the oven, she never
used a stuffing. It was always a dressing. She made a cornbread
dressing in a pan large enough to hold the chicken and then roasted
the chicken on top of the dressing. That way it absorbed all of the drippings for a better flavor.

Sounds good. My mom always did mashed potatoes (no gravy) and a side
vegetable with roasted chicken, as that's what Dad liked. I remember one stretch of several months when I was abut 9 or 10 years old, my folks
must have gotten a really good deal on roasting hens. At the time,
somebody in town had a cold storage locker facility; I remember having
to go there to pick up a chicken. We had a cat at the time that at every
time Mom roasted a chicken, would make herself known at the supper
table. Dad would carve up the chicken, then, after everybody was served,
take the part that "went over the fence last" (his words) and put it
into the cat's dish. We had chicken probably once a week for some months
so the cat was kept quite happy.

The Betty Crocker recipe said 5 minutes, but it took me about BC>

12-15 minutes too.

Sounds like somebody transcribed the recipe wrong, left off a "1" in
front of the "5".

The menus here come with a calorie statement. The listing for
raspberry sorbet says (970). Obviously wrong, but it has not been corrected for
years.

How often have the menus been reprinted in the time you have been there?
It could be that they're waiting until the menus need reprinting before correcting the mis-statememt. Makes you wonder, tho, how may other
calorie counts are off. Do they include other nutrition information like
carbs, fat, sodium, etc?

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


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

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

On 06-09-23 16:07, Ruth Haffly <=-
spoke to Dale Shipp about Stuffing/dressing <=-

folks must have gotten a really good deal on roasting hens. At the
time, somebody in town had a cold storage locker facility; I remember having to go there to pick up a chicken. We had a cat at the time that
at every time Mom roasted a chicken, would make herself known at the supper table. Dad would carve up the chicken, then, after everybody was served, take the part that "went over the fence last" (his words) and
put it into the cat's dish. We had chicken probably once a week for
some months so the cat was kept quite happy.

There is a small bone in that piece. I hope your cat could digest it
(or avoid it). Whenever we did a ham in the oven, our last dog would
sit in front of the door waiting for his treat. He was probably sensing
the good ham smell.

How often have the menus been reprinted in the time you have been
there? It could be that they're waiting until the menus need reprinting before correcting the mis-statememt. Makes you wonder, tho, how may
other calorie counts are off. Do they include other nutrition
information like carbs, fat, sodium, etc?

There is a rather complete "My nutrition" page which shows all of that
sort of thing for many items. Our actual menus are printed about once
per month and about half of the items are new. I think that the item
title and descriptions are taken from some sort of master recipe data
base, with the full recipe going to the kitchen chef. That said, the
menus we see are cut and paste from that master.

There is a claim that corporate is reviewing the nutrition pages, but
I'm not certain.


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

Title: Snickerdoodles
Categories: D/g, Dessert, Cookie
Yield: 6 Dozen

1/2 c Butter
1/2 c Crisco (Regular - not
-butter flavored)
(Vegetable solid shortening)
1 1/2 c Sugar
2 Eggs
2 3/4 c Flour
2 ts Cream of tartar
1 ts Baking SODA
1/4 ts Salt
-ROLLING MIXTURE
2 tb Sugar
2 ts Cinnamon

2009 Used Large Scoop - baked about 13 min using three trays.

Preheat oven to 400 degrees. (Convection oven will show 375)

Mix shortening, butter, sugar and eggs thoroughly.

In another bowl, mix flour, cream of tartar, baking soda, and
salt together. Add this mixture to butter mixture.

I REFRIGERATED DOUGH FOR ABOUT ONE HOUR (can be refrigerated overnite)

Pinch off small amount of dough and form 1 inch balls and roll
in cinnamon/sugar mixture.

I USED SMALL SCOOP

Place 2 inches apart on ungreased baking sheet.

Bake 8-l0 mins. 12 min using small scoop. (10 min in convection oven)

Let cookies cook on baking sheets for about 10 minutes, then transfer
to racks to finish cooling.

Makes 3 dozen if using larger cookie scoop -5 1/2 dozen for small
scoop


IMPORTANT: If using air bake style cookie sheets, then bake
approximately 15 minutes.

== Courtesy of Dale & Gail Shipp, Columbia Md. ===

MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:46:04, 11 Jun 2023
___ Blue Wave/DOS v2.30

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

Hi Dale,

folks must have gotten a really good deal on roasting hens. At the
time, somebody in town had a cold storage locker facility; I remember having to go there to pick up a chicken. We had a cat at the time that
at every time Mom roasted a chicken, would make herself known at the supper table. Dad would carve up the chicken, then, after everybody was served, take the part that "went over the fence last" (his words) and
put it into the cat's dish. We had chicken probably once a week for
some months so the cat was kept quite happy.

There is a small bone in that piece. I hope your cat could digest it
(or avoid it). Whenever we did a ham in the oven, our last dog would

She apparantly had no trouble with it. She was (as all the cats and dogs
were) an indoor/outdoor cat so if she had trouble, she may have taken
care of it outside.

sit in front of the door waiting for his treat. He was probably
sensing the good ham smell.

Not hard to avoid, once the meat got warm enough to start putting off
that good ham smell.

How often have the menus been reprinted in the time you have been
there? It could be that they're waiting until the menus need

reprinting RH> before correcting the mis-statememt. Makes you wonder,
tho, how may RH> other calorie counts are off. Do they include other
nutrition RH> information like carbs, fat, sodium, etc?

There is a rather complete "My nutrition" page which shows all of that sort of thing for many items. Our actual menus are printed about once
per month and about half of the items are new. I think that the item title and descriptions are taken from some sort of master recipe data base, with the full recipe going to the kitchen chef. That said, the menus we see are cut and paste from that master.

Sounds like the whole thing needs a set of eyeballs run over it,
revising to current standards, etc. Chances of that happening? Not going
to hold my breath.

There is a claim that corporate is reviewing the nutrition pages, but
I'm not certain.

The old "I'll beleive it when I see it." (G)


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


... I DID Read The Docs! Honest! Oh, *That* page...

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