Quoting Sean Dennis to Ruth Hanschka <=-

These days the kids don't even know what DOS is.

Why should they?

They have a hard enough time knowing how to do things without the Internet.

[geezer mode on] Even most adults these days don't know morse code
or semaphore signals either, dagnabit. [geezer mode off]

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

Title: West African Okra Soup with Fufu
Categories: African, Soups, Beef, Chicken
Yield: 6 Servings

OKRA SOUP:
20 oz Okra, trimmed and chopped
1/2 lb Beef steak, cut into pieces
1 ts Garlic powder
1/2 Onion, chopped
1/2 ts Salt to taste
6 c Water
1/8 c Canola oil (palm oil is
-traditional)
1 Bouillon chicken stock
Cube
3 tb Maggi seasoning sauce
1 ds Red pepper to taste
FUFU:
3 c Farina or yam or garri
(cassava) flour
6 c Water

Season beef with onion, garlic, & salt in 4-6 quart pot. Add
water. Bring to a boil and then cook on medium heat for 40
minutes. Add oil, maggi cubes, maggi seasoning sauce, red pepper.
Boil on medium heat about 12 minutes. Stir in okra and boil on
medium heat about 10 minutes. The okra soup is finished!

Make the Fufu: Boil water then reduce heat and stir in farina (or
yam or garri) flour. Stir constantly 2 minutes adding water as
needed. Should look like stiff mashed potatoes. Scoop onto a wet
plate with wet wooden spoon. Shape into a big ball for each
person. For kids, roll into lots of 1 inch sized balls so they can
dip it in their soup and swallow it easily.

Submitted by warmspice to about.com

From: Kevin Jcjd Symons

MMMMM


Cheers

Jim


... We live in a very kooky time.

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JIM WELLER wrote to SEAN DENNIS <=-

Why should they?

If you don't know where you've been, you don't know where you're going.

[geezer mode on] Even most adults these days don't know morse code
or semaphore signals either, dagnabit. [geezer mode off]

A lot of adults don't know what common sense or courtesy are let alone
manners either.

I mean, if we all started writing in cursive and driving stickshifts,
we'd lose a couple of generations along the way.

(I'm not an old geezer yet, but God willing, I will be.)

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

Title: Breakfast Garbage Bread (Food Network)
Categories: Breakfast, Breads, Seandennis
Yield: 1 Servings

2 1/2 c Frozen potato tots
1 12 oz. package pork
Breakfast sausage
10 Strips bacon (8 ounces)
5 Large eggs
2 c Grated American Cheese (6
Ounces)
2 c Grated white Cheddar (6 oz)
All-purpose flour for
Dusting
1 1/2 lb Store-bought pizza dough
(see Cook's Note)
Ketchup and/or hot sauce,
For serving

Prep : 30 min
Inactive: 15 min
Cook : 1 hr 10 min
Total : 1 hr 55 min

Crumbled bacon and breakfast sausage mingle with potato tots, eggs and
melted American cheese in this garbage bread, which is reminiscent of
a breakfast sandwich or burrito. Serve it with lots of hot sauce or
ketchup for early-morning tailgating or for a portable breakfast on a
camping trip.

Preheat the oven to 425 degrees F. Line a baking sheet with parchment
and spread the potato tots on the sheet. Bake until golden brown and
crisp, about 25 minutes. Transfer the baking sheet to a wire rack and
let cool. Lower the oven to 400 degrees F.

Meanwhile, heat the sausage in a large nonstick skillet over medium
heat and cook, stirring to break up the sausage, until browned and no
longer pink, about 8 minutes. Transfer the sausage to paper towels
with a slotted spoon to drain; discard any remaining fat. Let the
sausage cool, then crumble into 1/2-inch pieces.

Heat the bacon in the skillet over medium heat and cook, flipping
once, until browned, about 8 minutes. Using tongs, transfer the bacon
to paper towels to drain; discard any remaining fat. Let the bacon
cool, then crumble into 1/2-inch pieces.

Prepare a bowl of ice water and set aside. Cover 4 eggs by 1 inch with
water in a small saucepan and bring to a boil. Cover the pan, remove
from the heat and let the eggs stand for 6 minutes. Uncover and drain
the eggs, then transfer to the bowl of ice water and let stand for 3
minutes. Drain and peel the eggs, then quarter each egg lengthwise.

Toss the American cheese and Cheddar together in a small bowl until
evenly combined.

Roll the dough into a 20-by-14-inch rectangle on a lightly floured
work surface. Starting from the shorter end, spread the cheese
mixture evenly over half of the dough, leaving a 1-inch border on the
sides. Scatter the sausage, bacon and potato tots evenly over the
cheese. Arrange all the egg quarters, yolk up, along the short side
of the rectangle. Working from this short side, tightly roll the
dough up, jelly roll-style, into a log. Pinch the open seams together
to seal, then tuck them underneath the log.

Beat the remaining egg. Transfer the log to the prepared baking sheet
and brush with the egg wash. Bake until the bread is golden brown all
over, about 40 minutes.

Let the bread cool for 10 minutes. Halve the bread lengthwise, cut
each half crosswise into 4 equal pieces and serve warm with ketchup
or hot sauce.

Copyright 2016 Television Food Network, G.P. All rights reserved.

Cook's Note: To make rolling and shaping the dough easy, keep the
dough refrigerated until 10 to 15 minutes before you are ready to use
it.

From:
http://www.foodnetwork.com/recipes/food-network-kitchens/breakfast-gar
bage-bread.html

MM'd by Sean Dennis (1:18/200@Fidonet) on 7 February 2017.

MMMMM




... He who laughs last is probably your boss.
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Sean Dennis wrote to Jim Weller <=-

I mean, if we all started writing in cursive and driving stickshifts,
we'd lose a couple of generations along the way.

I drive a stickshift. Only have one friend who can drive it so no one
borrows it. ;)

Shawn

... "He's thinking about my breasts again, Captain!" -- Deanna

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Shawn Highfield wrote to Sean Dennis <=-

I drive a stickshift. Only have one friend who can drive it so no one borrows it. ;)

My mom can't understand why I want another stickshift (my 2016 Nissan
Versa was the last stickshift I owned). I told her I feel more in
control of the car with a stickshift. It's really hilly around my
home and the stickshift is nice going down long inclines to give my
brakes a break. Plus it's less likely to get stolen. Heh.

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

Title: Dalla Costa Spaghetti Sauce
Categories: Italian, Savory sauc
Yield: 1 Servings

4 Onions; chopped
Oil
3 Cloves garlic
1 tb Italian seasoning; or to
-taste
9 Italian sausages
1 1/2 lb Hamburger; 1 1/2 to 2 lbs
4 cn Tomato sauce; 8 ozs
3 cn Tomato paste; 6 oz
3 ts Salt; 3 to 4
Pepper; to taste
Garlic salt

Saute onions in 1/2" oil, covering bottom of pan. Add sausage and
hamburger, brown and break into small pieces. Add tomato sauce, tomato
paste and seasonings. Add one can of water for each can of paste and
sauce. Add salt and pepper. Simmer over low heat for 3 to 4 hours.

recipe by Judi Tyson

Recipe by: Judy Tyson

Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@yahoo.com>
on Feb 7, 1998

MMMMM

-- Sean

... There is no such thing as an underestimate of average intelligence.
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Sean Dennis wrote to Shawn Highfield <=-

My mom can't understand why I want another stickshift (my 2016 Nissan Versa was the last stickshift I owned). I told her I feel more in

Can you drive one with your feet now?

control of the car with a stickshift. It's really hilly around my
home and the stickshift is nice going down long inclines to give my
brakes a break. Plus it's less likely to get stolen. Heh.

Less likely to get stolen is a good reason! Around here they don't even
steal the old cars they just cut out the cat and drain the gas tank.

Shawn

... Moral indignation is jealousy with a halo.

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Shawn Highfield wrote to Sean Dennis <=-

My mom can't understand why I want another stickshift (my 2016 Nissan Versa was the last stickshift I owned). I told her I feel more in

Can you drive one with your feet now?

control of the car with a stickshift. It's really hilly around my
home and the stickshift is nice going down long inclines to give my
brakes a break. Plus it's less likely to get stolen. Heh.

I shifted quite enough gears in my career as a long haul trucker, thankew
veddy much.

Less likely to get stolen is a good reason! Around here they don't
even steal the old cars they just cut out the cat and drain the gas
tank.

Really old cars (pre 1975) won't even have a catalytic converter. If
they can come up with something besides platinum to use in the process
they'll become less expensive (and valuable to thieves).

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

Title: Catalina-tic Cranberry Chicken
Categories: Five, Poultry, Fruits, Sauces
Yield: 8 servings

4 lb Bone-in chicken pieces
16 oz Can whole berry cranberry
- sauce
8 oz Bottle CATALINA Dressing
2 oz Env onion soup mix

Set your oven @ 350ºF/175ºC.

Grease your pan and put in chicken pieces. Whisk all
sauce ingredients together and pour over your chicken.

Bake for 45 minutes and enjoy!

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

Uncle Dirty Dave's Archives

MMMMM

... Everything is considered ethnic in some part of the world.
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Dave Drum wrote to Shawn Highfield <=-

I shifted quite enough gears in my career as a long haul trucker,
thankew veddy much.

I wouldn't want to commute in traffic with one anymore that's for
sure. I mostly stay off the 401 now anyway as it's always jammed
and I'd rather move at a steady 60 then 110 for a bit then nothing.

Really old cars (pre 1975) won't even have a catalytic converter. If
they can come up with something besides platinum to use in the process they'll become less expensive (and valuable to thieves).

Only cars pre 1975 around here are either hot rods, or ones people have
spent 50,000 on to repair. ;)

Shawn

... Women must find me awfully amusing in bed, they laugh so much...

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Shawn Highfield wrote to Dave Drum <=-

I shifted quite enough gears in my career as a long haul trucker,
thankew veddy much.

I wouldn't want to commute in traffic with one anymore that's for
sure. I mostly stay off the 401 now anyway as it's always jammed
and I'd rather move at a steady 60 then 110 for a bit then nothing.

Sounds a bit like Southern Californica. 85 MPH parking lots and if
someone sneezes or farts wrong the headlines will read "Record Number
of Cars in Major Pileup on the Pacific Coast Highway"

Really old cars (pre 1975) won't even have a catalytic converter. If
they can come up with something besides platinum to use in the process they'll become less expensive (and valuable to thieves).

Only cars pre 1975 around here are either hot rods, or ones people have spent 50,000 on to repair. ;)

Whenever I get one of those telemarketers hustling extended vehicle
warranties I tell them my car is a 1971 Ford Pinto. CLICK

... Women must find me awfully amusing in bed, they laugh so much...

It's not polite to point and laugh.

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

Title: Pinto Bean & Feta Cheese Quesadillas
Categories: Beans, Breads, Cheese, Chilies
Yield: 3 Servings

22 oz (1 1/2 cans) Pinto Beans;
- drained & rinsed
3/4 c Red Onion; chopped
3/4 c Fresh Parsley; chopped
2 md Jalapenos; seeded, minced
1 1/2 ts Chilli spice
1/2 ts Cumin
6 Flour tortillas
4 oz Feta Cheese; crumbled
Vegetable Oil

Combine first 6 ingredients in processor. Process until very
chunky puree forms. Transfer to bowl and season with salt
and pepper.

Place one tortilla on work surface. Spread with 1/3 of the
bean mixture. Top with 1/3 of the cheese, then another
tortilla.

Heat heavy medium skillet over medium heat. Brush with oil.
Add quesadilla; cook until beans are heated and tortillas
are brown, about 4 minutes per side.

Repeat with remaining tortillas, beans and cheese.

Makes 3 large servings.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... I found it on Real Recipes.
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Dave Drum wrote to Shawn Highfield <=-

Sounds a bit like Southern Californica. 85 MPH parking lots and if
someone sneezes or farts wrong the headlines will read "Record Number
of Cars in Major Pileup on the Pacific Coast Highway"

It's like even here in the sticks. Traffic is terrible on I-26
during rush hour because there's no other major north-south route
(though officially it runs east-west) available for commuters.

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

Title: Maple Snow
Categories: Snacks, Canadian
Yield: 4 Children

MMMMM------------------------INGREDIENTS-----------------------------
1 c Of clean snow;
->OR<-
1 Tray of ice cubes;
1/2 c Maple syrup;

MMMMM-------------------------EQUIPMENT------------------------------
Pan or bowl
Measuring cup
Saucepan
4 small paper cups
Tablespoon

How to Make: Fill a pan with snow. Be sure it is clean. Have all
your ingredients ready before you bring in the snow, so it doesn't
have time to melt. If there isn't any snow, make crushed ice. An easy
way to do this is wrap a few cubes of ice at time in a kitchen towel
and pound them with a heavy object, such as a rolling pin. Put the
crushed in a bowl. Continue until all the cubes are crushed. Heat the
maple syrup in the saucepan over low heat for about two minutes until
it is warm. Remove it from the heat. Fill each paper cup with enough
snow or ice to make a rounded top. Drop a tablespoon or more of maple
syrup on top of the snow or ice. Note: You can use either pure maple
syrup or maple-flavored syrup for this recipe.

STORY: In the center of Canada's flag is a red maple leaf-a symbol of
Canada's many maple trees. No wonder everyone likes to turn out in
the early spring to help collect the sweet liquid from the sugar
maples. The snow is still on the ground. The sap is gathered and
boiled down into maple syrup. As a special treat, the hot syrup is
poured over fresh snow. With cider and doughnuts, cups of sweet Maple
Snow make festive refreshments at a sugaring-off party.

Source: Many Hands Cooking, an International Cookbook for Girls and
Boys for UNICEF(1974) by Terry Touff Cooper and Marilyn Ratner
Brought to you and yours via Nancy O'Brion and her Meal Master.

MMMMM

-- Sean

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