• milk beer

    From Dale Shipp@1:261/1466 to Dave Drum on Monday, February 28, 2022 02:23:00
    On 02-27-22 07:23, Dave Drum <=-
    spoke to Dale Shipp about Good soy sauce <=-

    Another illogical additive is when they add milk products to beer. We were once at a pub with Michael and he ordered a beer. On first taste,
    he had to pull out a lactaid pill or suffer the consequences.

    They've been putting milk products in beer/ale for a loooooong time.
    Viz - Milk stout (also called sweet stout or cream stout) is a stout containing lactose, a sugar derived from milk. Because lactose cannot
    be fermented by beer yeast, it adds sweetness and body to the finished beer. Milk stout, which was claimed to be nutritious, was given to nursing mothers, and to help increase their milk production.

    Just because they have been doing it for a long time, it still does not
    make it right, IMO. And the older German standards would have certainly frowned on that.


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

    Title: Easy Chicken & Cheese Enchiladas
    Categories: Tested, Easy, Chicken, Campbells
    Yield: 3 Servings

    10 cn Cream of chicken soup
    1/2 c Sour cream
    1 c Taco sauce
    2 ts Chili powder
    2 c Chopped cooked chicken
    1/2 c Shredded cheddar cheese
    6 ea 6 inch flour tortillas

    MMMMM--------------------------TOPPINGS-------------------------------
    1 sm Fresh tomato, diced
    1 md Green onion, sliced
    1/2 c Shredded cheddar cheese

    Place soup, sour cream, taco sauce and chili powder in medium bowl.

    Stir one cup soup mixture chicken and cheese into a large bowl.
    Divide chicken mixture among the six tortillas.

    Roll up the tortillas and place them seamside up in 11 x 8 shallow
    baking dish. NOTE: My Tortillas were too big to fit cross ways in
    baking dish, so I rolled the filled tortillas burrito style - placed
    top side down in pan. This worked fine.

    Pour the remaining soup mixture over the filled tortillas. Cover the
    baking dish.

    Bake in preheated 350 oven for 40 minutes OR until enchiladas are hot
    and bubblig.

    Remove from oven, sprinkle on cheese, place back in oven for 5
    minutes or until cheese is melted. Remove from oven and sprinkle with
    diced tomato and sliced green onion.

    Tested 10/08 - Easy recipe - will make again.

    Might add some black beans to the mixture before stuffing tortillas.
    Might add some jalapeno pepper slices ase well. Needs to be kicked
    up a bit.

    Variation of recipe from Campbell's ad.

    MMMMM


    ... Shipwrecked in Silver Spring, Maryland. 02:26:05, 28 Feb 2022
    ___ Blue Wave/DOS v2.30

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From Dale Shipp@1:261/1466 to Shawn Highfield on Monday, February 28, 2022 02:27:02
    On 02-27-22 12:52, Shawn Highfield <=-
    spoke to Dale Shipp about Good soy sauce <=-

    Another illogical additive is when they add milk products to beer. We were once at a pub with Michael and he ordered a beer. On first taste,
    he had to pull out a lactaid pill or suffer the consequences.

    That's insane. What kind of beer had milk products? Was it a cream
    type ale or something crazy?

    I agree with you, but it is a thing. See Dave Drum's post about how the
    beer brewers try to legitimize it.


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

    Title: Fromage Fort (Cheese spread)
    Categories: Easy, Tested
    Yield: 1 Cups

    1/2 lb Left over cheese*
    -at room temperature
    1/8 c Dry white wine
    1 1/2 tb Unsalted butter, softened
    1 ts Dried parsley
    1/2 sm Clove garlic

    *Note Remove any rinds from hard cheese. Grate hard cheese and cut
    others into 1/2 inch cubes. Have all cheese at room temperature.

    Place cheese, wine, butter, herbs and garlic in food processor and
    blend until smooth - about 2 minutes.

    Serve immediately OR refrigerate for firmer concistency. Bring to
    room temperature if desired before using.

    This can be stored in the refrigerator for at least one week.

    Can easily double or triple this recipe if you own large food
    processor.

    Variation of recipe of Alton Brown - Food Network.

    Tested 1/09 - will make again.

    MMMMM


    ... Shipwrecked in Silver Spring, Maryland. 02:29:55, 28 Feb 2022
    ___ Blue Wave/DOS v2.30

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From Dave Drum@1:3634/12 to Dale Shipp on Monday, February 28, 2022 07:46:00
    Dale Shipp wrote to Dave Drum <=-

    Another illogical additive is when they add milk products to beer. We were once at a pub with Michael and he ordered a beer. On first taste,
    he had to pull out a lactaid pill or suffer the consequences.

    They've been putting milk products in beer/ale for a loooooong time.
    Viz - Milk stout (also called sweet stout or cream stout) is a stout containing lactose, a sugar derived from milk. Because lactose cannot
    be fermented by beer yeast, it adds sweetness and body to the finished beer. Milk stout, which was claimed to be nutritious, was given to
    nursing mothers, and to help increase their milk production.

    Just because they have been doing it for a long time, it still does not make it right, IMO. And the older German standards would have
    certainly frowned on that.

    Ya pays yer money ya takes yer choice. Bv)=

    Bureaucracy strikes again .....

    https://thebeerspy.com/2015/08/20/german-government-sours-on-milk-stout-bans-the-beer-style/

    According to German craft brewer Camba Bavaria, they received a visit
    from the Bavarian State Office for Health and Food Safety in 2014, who
    took samples of Camba beers to be tested. Several months later they
    received an order to halt all sales of the Milk Stout as this
    internationally recognized beer style is not considered beer by the
    Bavarian government.

    Milk stouts are brewed with dark roasted malts just like regular stouts,
    but they have more residual unfermented sugars that add both sweetness
    and a thicker body. The sweetness and body in a milk stout comes from
    lactose, a type of sugar that is found in milk. So milk stouts don't
    actually contain milk, but get their name from the sugar derived from
    milk.

    The government's findings were that the beer was not a beer but must be classified as an "other drink" and that the term "Milk Stout" was an "invented," or "fantastical" description of the beer. However, the
    report also stated that "Milk Stout" is a recognized traditional beer
    style among English speaking countries, and then went on to argue that consumers may be confused or misled into mistakenly thinking that Milk
    Stout is a beer.

    Camba decided to get creative. They tried to market their Milk Stout
    under the category of "other beverage" with the name "KLIM TOUTS." They
    then requested that the German government no longer tax the drink as a
    beer since the law says it isn't a beer. Unfortunately the German
    government determined that it's still considered beer for tax purposes.

    And what do others think of this beer? Well, Camba's bourbon aged
    version of their Milk Stout won the Meiningers (a prestigious German
    beer and wine industry organization) International Craft Beer Award for
    Best Beer of 2015, but don't tell that to the Bavarians. (nor apparently
    to Dale Shipp) Bv)=

    However, the report also stated that "Milk Stout" is a recognized
    traditional beer style among English speaking countries, and then went
    on to argue that consumers may be confused or misled into mistakenly
    thinking that Milk Stout is a beer.

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

    Title: Guinness & Honey Glazed Pork Loin
    Categories: Five, Pork, Beer, Herbs
    Yield: 6 servings

    300 ml Guinness Milk Stout
    100 ml Clear honey
    250 g Light muscovado sugar
    2 kg Skinned, boned loin of pork;
    - ask your butcher for the
    - thick end
    Splash white wine, Champagne
    - or water
    Few sprigs flat leaf parsley

    To make the glaze, put the Guinness, honey and sugar
    into a pan. Reduce by almost half to form a sweet syrupy
    glaze, then allow to cool.

    Set oven @ 200ºC/400ºF (fan 180ºC/375ºF) gas 6.

    Season the pork with pepper and salt, if you want, place
    on a baking tray and roast for 20 mins. Then turn the
    heat down to 160ºC/325ºF (fan 140ºC/285ºF) gas3. Remove
    the pork from the oven and brush all over with most of
    the glaze (reserving a few tbsp) cook for a further
    40-50 mins, brushing and basting the pork as it cooks
    until it's beautifully caramelised and glazed.

    Remove the pork from the roasting tray and leave to
    rest. Pour the remaining glaze into the roasting tray,
    then add the wine, Champagne or water. Place the pan on
    the heat and bring everything to the boil, simmer for a
    few mins until you have thick gravy. Carve pork into
    thin slices and place on top of the colcannon (see
    separate recipe).

    Glaze with the Guinness syrup, drizzle a little on the
    plates and finish with a sprig of parsley.

    Serves 6

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

    Uncle Dirty Dave's Archives

    MMMMM

    ... Beer & bread are the foundation of agriculture.
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Sean Dennis@1:18/200 to Dale Shipp on Monday, February 28, 2022 11:41:44
    Dale Shipp wrote to Dave Drum <=-

    10 cn Cream of chicken soup

    Not trying to be dense here but is that a 10 ounce can of soup that the
    recipe is calling for? I saved this recipe and am going to make it sometime this week.

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

    Title: Perfect Chicken Cacciatore
    Categories: Chicken, Low-cal, Low-fat, Low-salt
    Yield: 4 Servings

    16 oz Italian plum tomatoes,
    Crushed
    1/3 c Dry white wine
    1 sm Onion, chopped
    1 sm Green pepper, seeded, chop'd
    2 cl Garlic, minced
    1 Bay leaf
    1/2 ts Fennel seeds, crushed
    1 ts Dried oregano, crushed
    1/2 ts Ground coriander
    1/4 ts Ground cinnamon
    1/2 ts Crushed red pepper
    2 lb Broiler chicken, cut into
    Serving pieces with skin
    And fat removed OR
    2 Whole chicken breasts,
    Halved, with skin and fat
    Removed
    Juice of 1/2 lemon
    1 ts Salt-free vegetable
    Seasoning

    Place tomatoes in small saucepan. Add all remaining ingredients
    except chicken, lemon juice, and vegetable seasoning. Cover and
    simmer for 5 minutes. Season chicken with lemon juice and vegetable
    seasoning and broil on both sides until lightly browned. Arrange
    chicken pieces in baking dish sprayed with nonstick cooking spray.
    Pour sauce over chicken. Cover and bake in preheated 350F oven for 45
    minutes, or until tender. Remove bay leaf.

    Serving suggestions: Serve with spaghetti and steamed vegetables such
    as zucchini, green beans, or peas and carrots.

    Nutritional Information: 253 calories, 36.9gm protein, 5.7gm fat,
    9.6gm carbohydrate, 1.4gm fiber, 96mg cholesterol, 105mg sodium

    MMMMM

    -- Sean

    ... I never finish anything as I have a black belt in partial arts.
    --- MultiMail/Linux
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dale Shipp@1:261/1466 to Sean Dennis on Tuesday, March 01, 2022 01:33:00
    On 02-28-22 11:41, Sean Dennis <=-
    spoke to Dale Shipp about Re: milk beer <=-

    10 cn Cream of chicken soup

    Not trying to be dense here but is that a 10 ounce can of soup that
    the recipe is calling for? I saved this recipe and am going to make it sometime this week.

    It would be reasonable to assume that. The line should have read
    10 oz can Cream of chicken soup

    This recipe could easily be scaled down for one potato = one person.
    The cooking time might change then.

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

    Title: Garlic Oven Potatoes
    Categories: D/g, Vegetable, Potato, Boat
    Yield: 6 servings

    6 md Potatoes, baking
    6 tb Butter
    ds Salt
    ds Pepper
    ds Garlic powder
    ds Paprika

    Wash 4-6 potatoes depending on size. Cut each in half length
    ways. Place in shallow baking pan. Spread each cut portion
    with butter or margarine. Sprinkle each potato with salt and
    pepper and garlic powder to taste.

    Place uncovered in oven at 400 degrees for 45 min or 350 degrees for
    60 min

    Test for doneness by pricking with fork.
    Sprinkle dash of paprika on cut surface and serve.

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

    MMMMM


    ... Shipwrecked in Silver Spring, Maryland. 01:39:57, 01 Mar 2022
    ___ Blue Wave/DOS v2.30

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From Dave Drum@1:18/200 to Sean Dennis on Tuesday, March 01, 2022 07:34:36
    Sean Dennis wrote to Dale Shipp <=-

    10 cn Cream of chicken soup

    Not trying to be dense here but is that a 10 ounce can of soup that the recipe is calling for? I saved this recipe and am going to make it sometime this week.

    Prolly 10 1/2 or 10 3/4 oz can. 10 cans of even mini-cans of soup is a
    lot. Bv)=

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

    Title: Emeril's Slap Yo' Mama Chilli-mac
    Categories: Beef, Cheese, Pasta, Chilies
    Yield: 7 Servings

    2 ts Olive oil
    2 md Onions; fine diced
    2 Jalapenos; stemmed, minced
    1 tb Salt; + more to cook pasta
    2 lb Lean ground beef
    5 tb Chilli spice mix (Mexene)
    1 tb Mexican oregano
    2 tb Minced garlic
    28 oz Can whole plum tomatoes;
    - broken with your hands,
    - with juices
    30 oz (2 cans) pinto beans-drained
    1 lb Elbow macaroni
    1 lb Med cheddar cheese; shredded
    Sour cream for serving

    Recipe courtesy Emeril Lagasse, 1999

    Heat olive oil over medium-high heat in a 6 qt soup pot.
    Add onions, jalapenos, and 2 teaspoons of the salt and
    cook until soft, 2 minutes. Add ground beef, chilli
    spice, oregano, and garlic and cook, breaking up any
    clumps of meat with a spoon, for 5 minutes.

    Add tomatoes, beans, and 1/2 cup of water, stir, and
    bring chilli to a boil. Reduce heat to a simmer and cook
    until thickened to chilli consistency, about 20 minutes.
    Taste and add 1 more teaspoon salt, if needed.

    Set oven @ 400oF/205oC.

    While the chilli is simmering, cook macaroni according
    to package directions in boiling salted water, drain in
    a colander, rinse under cool running water and set aside.

    Grate cheddar cheese and set aside.

    Place a 9" X 13.5" or other 3 quart casserole dish on
    baking sheet. Once chilli has finished cooking, fold in
    the cooked macaroni and 1/3 of the cheddar cheese.
    Transfer chili-mac to the baking dish and top with
    remaining cheese. Bake until heated through and cheese
    is melted, about 10 minutes. Remove from oven and let
    cool 5 minutes before serving.

    Serve each portion garnished with a dollop of sour cream,
    if desired.

    Yield: 6 to 8 servings

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Bananas on pizza? You've gone too far. I'm calling the police.
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Sean Dennis@1:18/200 to Dale Shipp on Tuesday, March 01, 2022 12:24:49
    Dale Shipp wrote to Sean Dennis <=-

    About the recipe: I figured as much but I thought I would ask.

    Title: Garlic Oven Potatoes

    My mom gave me a bag of potatoes I need to eat before they go to seed.

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

    Title: Denmark Rolls
    Categories: Breads, Osg
    Yield: 1 servings

    1 c Potatoes; mashed
    1 c Lard
    1 c Sugar
    1 tb Salt
    1 qt Potato water
    2 ea Eggs; beaten
    1 ea Yeast cake

    Scald lard and sugar with water, cool and add 2 beaten eggs, 1 cake
    yeast dissolved in lukewarm water. Add enough flour to make a stiff
    dough. Let rise 5 or 6 hours. Punch down and put in icebox. Will keep
    for 10 days and you can make them as often as you need them.

    Source: Esta Null, Springbow Grange, Warren County, OH

    MMMMM

    -- Sean

    ... Creditors have much better memories than debtors.
    --- MultiMail/Linux
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From JIM WELLER@1:135/392 to DALE SHIPP on Monday, February 28, 2022 22:42:00
    Quoting Dale Shipp to Dave Drum <=-

    They've been putting milk products in beer/ale for a loooooong
    time.

    Over 300 years in England. But not all beers, just dark porters and
    stouts that would be bitter without a little added sugar.

    lactose cannot be fermented by beer yeast

    Which is why they do that.

    Just because they have been doing it for a long time, it still does
    not make it right, IMO.

    It's just one style, a rather obscure one at that, of brewing out of
    many. The Belgians add fruit to theirs. You guys add rice and corn
    to make your expensive barley go farther.

    the older German standards would have certainly frowned on that.

    Irrelevant to the English!

    No sugar or ketchup in this one:

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

    Title: Italian Sloppy Joes
    Categories: Sausage, Italian, Cheese, Sandwiches
    Yield: 8 Servings

    1 lb Bulk Italian sausage
    1 lb Bulk hot Italian sausage
    4 Cloves garlic; minced
    1 c Green pepper; chopped
    1/2 c Onion; chopped
    15 oz Can tomato sauce
    2 tb Fresh parsley; minced
    1 ts Dried oregano
    1/2 ts powdered Chilies
    1/4 ts Fennel seed
    8 French or submarine rolls;
    -split
    3/4 c Mozzarella cheese; shredded

    In a large saucepan or Dutch oven over medium heat, cook sausage,
    garlic, green pepper and onion until the sausage is no longer pink;
    drain. Add the tomato sauce and seasonings; bring to a boil. Reduce
    heat; cover and simmer for 30 minutes. Spoon about 1/2 cup onto each
    roll; sprinkle with cheese.

    MMMMM


    Cheers

    Jim


    ... The chai Porter was... uh,interesting.

    ___ Blue Wave/QWK v2.20
    --- Platinum Xpress/Win/WINServer v3.0pr5
    * Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)
  • From Shawn Highfield@1:229/452 to Sean Dennis on Wednesday, March 02, 2022 13:52:54
    Sean Dennis wrote to Dale Shipp <=-

    My mom gave me a bag of potatoes I need to eat before they go to seed.

    Here's what I found quickly. :) It might help.


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

    Title: Cheesy Scalloped Potatoes
    Categories: Side Dish
    Yield: 8 Servings

    4 russet potatoes,sliced into
    -1/4 inch slices
    1 onion,sliced into rings
    salt and pepper to taste
    3 T butter
    3 T all-purpose flour
    1/2 t salt
    2 c milk
    1 1/2 c shredded Cheddar cheese
    salt and pepper to taste

    [Note: If you don't want ooey gooey cheese covering every single nook and cranny of your scalloped potatoes then look away. These Cheesy
    Scalloped Potatoes are perfection! ]
    Preheat oven to 400░F (200 degrees C).

    Butter an 8x8 casserole dish.
    Arrange the potatoes and onions in the prepared baking dish, staggering
    potato and then onion.
    Season with salt and pepper to taste.
    In a medium-size saucepan, melt butter over medium heat. Mix in the
    flour and salt, and stir constantly with a whisk for one minute. Stir
    in milk. Cook until mixture has thickened.
    Stir in cheese all at once, and continue stirring until melted and
    smooth, about 30 to 60 seconds.

    Pour cheese over the potatoes, and cover the dish with aluminum foil.

    Bake 1 1/2 hours (90min.) in the preheated oven.

    For a crisp topping, change the oven setting to broil for 5 minutes
    before removing the dish.

    -----

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

    Title: Gluten-Free Gnocchi (Shawn's)
    Categories: Pasta,Shawn
    Yield: 6 Servings

    2 lb Washed russet potatoes
    1 1/2 c Gluten free flour
    2 lg Eggs
    Salt

    1) Preheat oven to 400f rack to center middle position. Pierce
    potatoes a few times with a knife and place on a baking sheet. Roast
    until tender, (about an hour) remove from oven and allow to cool.

    2) Flour the counter, peel potatoes and pass through a potato ricer
    onto the counter. Whisk together eggs and 1teaspoon salt, pour over
    the potatoes. Work the egg mixture into the potatoes with a bench
    scrapper or fork until potatoes begin to hold together. Mixture will
    be sticky.

    3) Work one cup of the flour misture into the potato mixture. As
    soon as dough begins to form begin kneading it by hand until all the
    flour is incorporated. The sough should be firm and not sticky, if
    it is add the remaining flour mixture about 1/4 cup at a time.

    4) Divide dough into quaters, then as you work with it cut each
    quarter in half, cover remaining dough with a damp paper towel. Roll
    out each dough eighth into a log, cut into bite size pieces, shape
    with a small indentation by thumb.

    5) Transfer shaped gnocchi to lightly floured baking sheet. Can be
    frozen or cooked right away.

    6) Boil large por of salted water, cook half the fresh or frozen in
    the boiling water until they float, (about 4 minutes). (taste one to
    ensure it's cooked through) remove from water with a skimmer, and
    transfer to a bowl or pot of sauce.

    -----

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

    Title: Potato Leek Soup (Shawn's)
    Categories: Soups,Shawn
    Yield: 1 Servings

    2 lg Potato
    3 lg Leeks
    1 pk Chicken broth
    1 T Vinigar
    Salt,pepper, parsley

    Peel and cube potato
    Cut Leeks in half, wash and small slice them.

    Put the leeks in a dry pot for 5-6 minutes, then add the potato
    You can use a bit of butter and oil at this stage to just get things
    coated and cooking nice.

    Add in the chicken broth (to cover) bring to a boil
    put the lid on, reduce heat and simmer for an hour or two.
    Using stick blender blend everything together until fine. Add your
    salt, pepper, vinegar, and a touch of parsley. Simmer for 10 mins.

    In bowl sprinkle with more parsley and a drizzle of olive oil.

    -----

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

    Title: Scalloped Potatoes
    Categories: Side Dish
    Yield: Servings

    1/4 c butter
    1 large onion diced
    2 ea garlic minced
    1/4 c flour
    2 c milk
    1 c chicken broth
    1/2 t salt
    1/4 t pepper
    3 lb white potatoes sliced about
    -?ö thick
    salt and pepper to taste

    Preheat oven to 350░F.
    Sauce
    To make the sauce, melt butter, onion and garlic over medium low heat.
    Cook until onion is softened, about 3 minutes. Add flour and cook for 1-
    2 minutes.
    Reduce heat to low. Combine milk and broth. Add a small amount at a
    time whisking to thicken. The mixture will become very thick, continue
    adding a little bit of liquid at a time whisking until smooth.
    Once all of the liquid has been added, bring to a boil over medium heat
    while continuing to whisk. Stir in salt and pepper and let boil 1
    minute.
    Assembly
    Grease a 9"x13" baking dish. Place ? of the potatoes in the bottom and
    season with salt and pepper. Pour ? of the cream sauce sauce over top.
    Repeat layers ending with cream sauce. Cover and bake for 45 minutes.
    Uncover and bake for an additional 35-45 minutes or until golden brown
    and potatoes are tender. Broil for 3-4 minutes to obtain a golden top.
    Allow to rest for 15 minutes before serving

    -----

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

    Title: Sweet Potato Gratin (Shawn's)
    Categories: Main Dish,Shawn
    Yield: 1 Servings

    2 lb Thinly sweet potato,Sliced
    1 t garlic,Minced
    1 t Chili flakes
    1 t Salt / pepper (to taste)
    Olive oil (drizzle)
    6 Mushroom's
    1 Large onion cut in,Slices
    1 lb chicken,Ground

    Brown the ground chicken with the mushrooms.
    Slice onion and add to large bowl. Slice sweet potato and
    Toss everything together in a bowl.

    Lightly grease a casserole dish with
    cooking spray (or butter with a napkin) place the slices flat in
    layers.

    Then add meat, one more layer of the potato / onions

    Drizzle 300ml whipping cream on top so it falls into the mixture
    drizzle a bit of oil on top as well.

    Put in oven at 350f for about an hour until it's cooked and smells
    amazing.



    -----

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

    Title: Tater Tots (Shawn's)
    Categories: Five,Potatoes,Vegetables
    Yield: 8 Servings

    3 lb Russet potatoes
    2 T All-purpose flour
    1 t Kosher salt
    1 t Onion powder
    Peanut (or vegetable oil)
    Salt

    Set oven to 425F

    Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with
    a fork and place in a shallow baking pan. Bake for 35 to 40 minutes
    or until a paring knife inserts easily but resists toward the center.

    Cool for 20 minutes. Peel away and discard the skin. Coarsely shred
    potatoes using a box grater or food processor. Place potatoes in a
    large bowl. Sprinkle with the flour, 1 teaspoon salt, and onion
    powder. Using your hands, mix well. Divide mixture in half. Transfer
    each half of the mixture to a piece of waxed paper. Firmly pat each
    into a 6" x 6" square about 3/4" thick. Using a large sharp knife,
    cut each into 36 squares.

    Fill a deep 3 quart saucepan or deep-fat fryer half full with oil;
    heat oil to 350F Working in batches of 8 (oil will bubble
    up as pieces are added), fry potato pieces in hot oil for 3 minutes
    or until golden brown, stirring gently occasionally. Using a slotted
    spoon, transfer to a paper towel-lined baking sheet. Sprinkle with
    additional salt while warm.

    TO FREEZE: Cool fried potato pieces and place in an airtight freezer
    container. Freeze for up to 3 months. To serve, arrange pieces in a
    single layer in a shallow baking pan. Bake in a 400F oven
    for 15 minutes or until heated through and crisp.

    SPICE IT UP: Replace the salt and onion powder with 1 to 2
    tablespoons of Taco Seasoning, Prairie Seasoning, Pacific Seasoning,
    Everyday Seasoning, Citrus Seasoning, or Fajita Seasoning. If using
    Italian or Greek Seasoning, add 1 teaspoon kosher salt.

    ROSEMARY-SMOKED BLACK PEPPER: Omit onion powder. Add 1 teaspoon finely
    chopped fresh rosemary and 1/2 teaspoon smoked black pepper.


    -----




    ... We are going to have peace even if we have to fight for it.

    --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)
  • From Sean Dennis@1:18/200 to Shawn Highfield on Wednesday, March 02, 2022 13:35:37
    Shawn Highfield wrote to Sean Dennis <=-

    Here's what I found quickly. :) It might help.

    Thanks! I saved them and will give all of them a try.

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

    Title: Singing Hinnies
    Categories: Breads, Canadian, Nova scotia, Staebler, Scottish
    Yield: 1 servings

    4 c Flour
    2 ts Sugar
    1 ts Baking soda
    2 ts Cream of tartar
    1 pn -salt
    1/4 c Lard
    1/4 c Margarine
    1 1/4 c Currants or currants and
    -sultanas mixed
    2 tb Milk;or enough to make
    -stiff dough

    These are hotcakes from the isle of Cape Breton in Nova Scotia.

    Mix flour, sugar, baking soda, cream of tartar and salt then rub in
    lard (I would use shortening) and margarine. Add currants and milk to
    make dough stiff enough to roll 3/4" thick. Cut into thick rounds and
    bake on greased griddle or lightly greased electric pan set on low,
    until brown. Turn and cook on the other side. Split and spread with
    butter and jam.

    Source: _More Baking with Schmecks Appeal_

    MMMMM

    -- Sean

    ... Computer hacker wanted. Must have own axe.
    --- MultiMail/Linux
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)