Hi Dave,

Most brands of frozen veggies have a mix of carrots, peas, beans and
corn, sold as mixed vegetables. Not the greatest as is but good for
soups and such like. I use the peas/carrots mix for fried rice and will occaisionally do peas or beans as is but prefer most of my veggies
fesh, especially from our local farmer's market.

I'm at the stage of my life where convenience is a big factor in my shopping. 'Taters, maters, bell peppers and onions/garlic I get from
the produce bins at Humphrey's or Hy-Vee. Seasonal veg I buy from my
local truck farmers (Suttill's Gardens). They have good stuff &
parking. The farmer's market is jumbled and nearby parking is
virtually nil. At
my age distance walked is a big factor.

I'm doing a lot more convenience cooking than I used to--haven't made
bread in probably a year. The local farmer's market isn't that far away
and it is small enough that it doesn't take too much time/effort to walk
thru it. Some vendors do have a line, but they're ones that have been
with the market since the beginning in 2008. One of them, a baker, will
be retiring at the end of this month but the produce farmer I get a lot
from is still going strong. Parking can be a problem but if you wait
long enough, someone parked nearby will pull out.

8<----- CLIP ----->8

I've used Bell's for seasoning the dressing/stuffing but prefer the Bragg's for soup.

Now I'm gonna have to go find a small container so I can give it a
whirl.

Last one I found was in a Sprouts grocery store, not sure where I got
it before that. It has a yellow top, sort of like Mrs. Dash but I like
the combination of veggies in the Bragg's for seasoning soup.

Mrs. Dash, in her many iterations is pretty food stuff. I can get
Bragg's at Ruler Foods (no-frills Kroger brand) and Hy-Vee. But
on-line research shows me a wide range of choices. Even some liquid.
Which one(s) do you have experience with?

I use the Organic Sprinkle, 24 herbs and spices, salt free (Paul C.
Bragg's original 1930 blend). Yellow top, yellow label. I might pick up
a different one to try next time we go down to Sprouts, just to try, but
this is my favorite for soup stock seasoning.

Our temperatures finally got "seasonal" for the first time this year.
We had one morning almost into the single digits - 11ºF. Before I
left on my rounds I nipped out to car and started it. Then back into
the house to get the rest of my "leaving prep" done. Supposed to be in
the 40s and 50s next week. No White Xmas here I don't think. And
that's all right with me.

Right noe (05:30 Sunday moring) it's 40ºF with an anticipated high in
the mid-50s. Almost speedo weather.

We got into the 60s today, will, with rain, for the next couple of
days, then back to the ice box temps.

We're going to dip into the ice-box fora couple of days then right
back into the 40s and above for the weekend. It's like a yo yo. But, overall temps are trending higher and climate change is a reality - no matter
what the conspiracy cultists and Ms. Green say.

Rumors are, we might get a white Christmas. We've no plans to go out of
town so it won't bother us; if the power goes out, we can move into the
camper. (G)

We went to the annual VFW Christmas dinner last night, held at and
catered by the local cafeteria. This year they added chicken cordon
good time was had by all.

I've never eaten at either of our VFW posts. But American Legion Post
32's Mess Hall restaurant has really good grub. Their Thursday night
fried chicken has won local "Best of" awards more thasn once. And at lunchtime on Tuesday's they offer a 33% discount to veterans.

That's all right. I save on the dues and still get in on the Tuesday discounts.

Rules changed a few years ago; now you can join the Legion (any
honorably discharged veteran can), without wartime service. Still can't join the VFW as you were not in any war zones but consider the Legion
as every member adds to our voice in meeting the needs of our vets.

I'll pass. All my service records went up in smoke when Jefferson
Barracks (Missouri) burned up. As it predated the computerisation of
their data - it might be possible to gather the info from other
sources. Heck even my DD-214 and Honorable Discahrge diploma are
missing in action.

I support Vet's stuff through my brother and my Senator (Tammy
Duckworth)

As long as you support the Vet's, that's good. You should try to find
your DD-214 tho; it is what your local funeral home needs to get the
flag on your casket. If you've made arraingements already, check with
whoever you did it with; they might have a copy of the DD-214 on file.

My store is having a Christmas Party on 16 December. I'll be taking
this as my "covered dish":

Title: John Wayne Tater Tot Casserole
Categories: Chilies, Vegetables, Cheese, Dairy, Potatoes
Yield: 6 Servings

32 oz (2 cans) chilli w/beans
4 tb Dairy sour cream
15 oz Can whole kernel corn;

Looks like it should fill a few bellies. (G)

CONTINUED IN NEXT MESSAGE <<

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


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

Hi Dave,

I'm doing a lot more convenience cooking than I used to--haven't made bread in probably a year. The local farmer's market isn't that far away and it is small enough that it doesn't take too much time/effort to
walk thru it. Some vendors do have a line, but they're ones that have
been with the market since the beginning in 2008. One of them, a baker, will be retiring at the end of this month but the produce farmer I get
a lot from is still going strong. Parking can be a problem but if you
wait long enough, someone parked nearby will pull out.

I made a loaf of my cheese bread to take to a function of my
motorcycle club. Mixed all with the bread machine then baked it in
loaf pans in the oven. Still, w/my cramped and inconvenient kiktchen layout it was a PITA playing put & take & rearrange to get things
done.

Sounds good to me. This kitchen has some more room than the rental place
but not a whole lot more. We do have counter space, even tho there's a
toaster oven on one counter, dish washer top has the dish rack above it
and some other appliances on the (back of) the longest counter.

I'm making a nice roast to take to my brother's joint on 25 December.
I can do that in my casserole crockpot and take the crock with to use
as
a serving vessel. Basically I layer the bottom ov the dish with
potatoes sliced on my mandoline. Then center the salted and peppered chuckroast
on the bed of potatoes and surround it with baby-cut carrots. Then,
using the mandoline, slice a large onion to cover the whole thing, sprinkle a 2 oz packet Lipton's Onion Soup Mix over the top and let it cook on low until galling apart tender.

I can almost smell it now. (G)

8<----- CLIP ----->8

I use the Organic Sprinkle, 24 herbs and spices, salt free (Paul C. Bragg's original 1930 blend). Yellow top, yellow label. I might pick up
a different one to try next time we go down to Sprouts, just to try,
but this is my favorite for soup stock seasoning.

OK, Thanks. Now I know what Im looking for.

And I might check out some of the others, in addition to the one we use.
Do use Mrs. Dash lemon pepper on some things, usually mix some into
chicken salad when I make it.

According to the forecast today (pedicted high 23F) is the last of the galloping chillblains.

We didn't get above freezing yesterday, supposed to be mid 40s today.
Wide range for the next week or so, but no white stuff in the forecast.
Rain, but you don't have to shovel it. (G)

I'll pass. All my service records went up in smoke when Jefferson
Barracks (Missouri) burned up. As it predated the computerisation of
their data - it might be possible to gather the info from other
sources. Heck even my DD-214 and Honorable Discahrge diploma are
missing in action.

I support Vet's stuff through my brother and my Senator (Tammy
Duckworth)

As long as you support the Vet's, that's good. You should try to find
your DD-214 tho; it is what your local funeral home needs to get the
flag on your casket. If you've made arraingements already, check with whoever you did it with; they might have a copy of the DD-214 on file.

I've already made my pre-paid arrangement - right into the fire and
the ashes into a large pickle jar to be used for traction on slick
roads.

We've made arraingements but not paid yet. Steve is debating a veteran's cemetary, free for him but a fee for me. BTW, I first heard of Tammy
Duckworth when we were in HI; she had some connection to the state and
used the first name Lada. Don't remember details tho.

My store is having a Christmas Party on 16 December. I'll be taking
this as my "covered dish":

Title: John Wayne Tater Tot Casserole
Categories: Chilies, Vegetables, Cheese, Dairy, Potatoes
Yield: 6 Servings

32 oz (2 cans) chilli w/beans
4 tb Dairy sour cream
15 oz Can whole kernel corn;

Looks like it should fill a few bellies. (G)

There will, no doubt be lots of other stuff as well.

For breakfast on the 25th I'm sponsoring any of my family/extended
family to the Interfaith Breakfast held annually at Temple B'rith
Sholom. Then off to brother's with the roast. Bv)=

CONTINUED IN NEXT MESSAGE <<

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


... It works! Now, if only I could remember what I did.

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

Hi Dave,

I'm making a nice roast to take to my brother's joint on 25 December. whole thing, sprinkle a 2 oz packet Lipton's Onion Soup Mix over the
top and let it cook on low until galling apart tender.

I can almost smell it now. (G)

It seems to be a hit whenever I make it.

I'm not surprised.

8<----- CLIP ----->8

I use the Organic Sprinkle, 24 herbs and spices, salt free (Paul C. Bragg's original 1930 blend). Yellow top, yellow label. I might pick up
a different one to try next time we go down to Sprouts, just to try,
but this is my favorite for soup stock seasoning.

OK, Thanks. Now I know what Im looking for.

And I might check out some of the others, in addition to the one we
use. Do use Mrs. Dash lemon pepper on some things, usually mix some
into chicken salad when I make it.

I find most commercial lemon-peppers to have too much salt. I may took
a look at Ms. Dash' ingredients panel.

Mrs. Dash specialises in salt free seasoning mixes. Don't remember why I
picked up the Braggs originally but it's a keeper in my spice cupboard
now.

According to the forecast today (pedicted high 23F) is the last of the galloping chillblains.

I've already made my pre-paid arrangement - right into the fire and
the ashes into a large pickle jar to be used for traction on slick
roads.

We've made arraingements but not paid yet. Steve is debating a
veteran's cemetary, free for him but a fee for me. BTW, I first heard
of Tammy Duckworth when we were in HI; she had some connection to the state and used the first name Lada. Don't remember details tho.

I think she may have been born in Hawaii. She certainly is a champion
for Vets causes. And she abhors Cadet Bone Spurs.

She does have a lot going for her. Good to see that the vets have a
voice from somebody who served on active duty on their side.

My store is having a Christmas Party on 16 December. I'll be taking
this as my "covered dish":

Title: John Wayne Tater Tot Casserole
Categories: Chilies, Vegetables, Cheese, Dairy, Potatoes
Yield: 6 Servings

32 oz (2 cans) chilli w/beans
4 tb Dairy sour cream
15 oz Can whole kernel corn;

Looks like it should fill a few bellies. (G)

There will, no doubt be lots of other stuff as well.

Not surprising. It's always interesting to see the assortment at a pot
luck. Our Legion post and Auxiliary always do a pot luck in late January
or early February--too much going on in December so it's nice to have a
joint dinner when things have calmed down a bit. There's a group of vets
over at the post today watching the Army-Navy game but we took a pass on
that gathering.

For breakfast on the 25th I'm sponsoring any of my family/extended
family to the Interfaith Breakfast held annually at Temple B'rith
Sholom. Then off to brother's with the roast. Bv)=

I'll miss the green chile that my recently deceased friend Les used to provie to put over the scrambled eggs.

Did he leave the recipe with his widow?


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


... Multitask: make twice the mistakes in 1/2 the time.

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

Hi Dave,

Mrs. Dash specialises in salt free seasoning mixes. Don't remember why
I picked up the Braggs originally but it's a keeper in my spice
cupboard now.

Amazon is "rushing" me a shaker for delivery tomorrow. I've used other Bragg's stuff. Mostly the unfiltered cider vinegar that I pick up at
Food Fantasies and use for fixing heartburn and reflux. It's counter-intuitive but it works.

I've used Bragg's and other unfiltered cider vinegar. I keep some on
hand for things like salad dressing and such like, when I want to kick
it up a bit from the regular cider vinegar.

of Tammy Duckworth when we were in HI; she had some connection to the state and used the first name Lada. Don't remember details tho.

I think she may have been born in Hawaii. She certainly is a champion
for Vets causes. And she abhors Cadet Bone Spurs.

She does have a lot going for her. Good to see that the vets have a
voice from somebody who served on active duty on their side.

And it only cost her both legs and partial use of the right arm. She
doest not suffer fools gladly. And has no use for draft dodgers.

And was the first senator to bring her baby on the floor with her so she
could nurse.

My store is having a Christmas Party on 16 December. I'll be taking
this as my "covered dish":

Looks like it should fill a few bellies. (G)

There will, no doubt be lots of other stuff as well.

Not surprising. It's always interesting to see the assortment at a pot luck. Our Legion post and Auxiliary always do a pot luck in late
January or early February--too much going on in December so it's nice
to have a joint dinner when things have calmed down a bit. There's a
group of vets over at the post today watching the Army-Navy game but we took a pass on that gathering.

For breakfast on the 25th I'm sponsoring any of my family/extended
family to the Interfaith Breakfast held annually at Temple B'rith
Sholom. Then off to brother's with the roast. Bv)=

I'll miss the green chile that my recently deceased friend Les used to provie to put over the scrambled eggs.

Did he leave the recipe with his widow?

Dunno. But. I have it in my database. It's a pretty standard Verde
that used ground poultry instead of the ore usual pork - which ain't
no way
"Kosher" and the event is at a Jewsh facility.

So make up a batch, bring it and label it "in memory of Les".


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


... Nothing is ever lost. It's just where it doesn't belong.

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