Daryl Stout wrote to Dave Drum <=-

C'mon over to the cooking echo - maybe we'll inspire you to expand your menu. (See recipe below)

I went to Kroger today, but because of prices and funding, I was
limited on my choices. I got 3 bags of Tyson chicken nuggets, 2 dozen
of the 3 minute pizzas, 2 dozen packets of Buddig Lunch Meat, and 2
dozen slices of Kroger cheese (it was $1.50 cheaper than Kraft)...still $75. With the survey and fuel point bonus I got, the next time I fill
up, I can get 20 cents a gallon off. That's little consolation the way
the gas prices are now...they jumped 70 cents a gallon in the last week...much of that in just 1 day. I put $46 in my 2013 Chevy Cruze at $4.20 a gallon...the most I've ever paid for gasoline. I thought of the meme that noted "I got gas for 99 cents the other day...but, it was at Taco Bell". <G>

You might want to watch the salt content of that Buddig lunch meat. If
I am making a dish using it I *never* have to add salt. Ever.

My gas prices currently are U$4.59 (just checked Gas Buddy). I get money
off per gallon at Hy-Vee for buying certain things they are promoting.
Last fill-up cost me U$60 even after 56c/gallon discount. Thank you very
much Gospodin Putin.

Eating out is a social occasion. I am an excellent cook - but unless I
am cooking to share with someone I prefer to hit the restaurants. Even
if my "social" interaction is limited to the wait staff and the
cashier.

There is a franchise in central Arkansas called "David's Burgers".
Their main selections are burgers, grilled chicken, and grilled cheese sandwiches. If you order a combo, and "dine in", you get unlimited
french fries. I can't eat there every day, but try to at least once a week. That's likely where I will go on my birthday later this month.

Red Robin does that here (and nationwide, I think). I have ordered more
taters only once in my many visits there. Bv)= They also have excellent
food - especially their "Fish & Chips" The burgers are among the best in
this area.

I asked my friend Kurt Ritz - who has run Rita' L'il Fryer for nearly
50 years - "What's with all the taters? That's a huge amount!"

His reply was "Potatoes are cheap. And they're impressive as hell!"

Even though Golden Corral sent me a coupon for a free birthday buffet,
it required the purchase of another buffet to get the free one. Since I have no one to go with me, I see no reason to worry about that at all. Plus, the "happy birthday" deals are so hokey and embarrassing.

I've been known to ask "How much would it cost for you to NOT sing that
song?"

My Golden Corral just re-opened after the CoVid pandemic forced their
closure. Since I always "hurt" myself when I visit - I seldom visit.
And then it's usually for the weekend breakfast buffet - if I have no activities planned for the rest of the day. Bv)=

And, *no* clean-up. Bv)=

That's the best part. :)

99 of 100 Legionnaires who have tried Camels prefer women. Bv)=

Sounds like a composer who, in the same day, had his first kiss of a woman...and his first cigarette. He said "ever since that day, I've had
no desire for tobacco". <G>

That's the difference between (mis) management and labour.

Exactly. Never mind "the left hand doesn't know what the right hand
is going". Hmmm...sounds like Washington, DC. :P

"Pay no attention to the man behind the curtain." The Wizard of Oz, who uttered this famous phrase, had a scheme. Of course - UDD

I'm fortunate in being what my croaker terms "well controlled". I only poke my "signalling" finger once a week - and then only for my peace of mind. Still have to take that blasted pill every morning, though.

The way the insurance is, I have to wait until July to get a full
physical and full blood work again.

I've got Medicare and Blue Cross "Plan F" so I go whenever. I don't
understand why this country - one of the richest in the world doesn't
have Medicare for all. Oh. wait. The answer to that is like for all
"Why don't they ...." questions. Follow the money.

Kind of like his "feud" with Fred Allen. In life they were great
friends.

It seemed that way with Edgar Bergen and W.C. Fields...he and
Charlie McCarthy always got into it.

Many letters are near homophones. In my job I often used phonetics to
give part numbers over the Alexander. B - C - D - E - G - P - T and V
all sound similar over a telephone headset. Phonetics takes the worry
out of transcription.

Exactly.

Women never leave the seat up - and sometimes if I am operating under extreme hydraulic pressure it's going to get wet. Too bad, so sad.

Well, in living alone, I don't have to worry. But, I grew up with a brother...I didn't know women had to "sit for everything", and it took them forever and a day to get ready.

I once dated a girl with a feminist bent who claimed that women could do "anything a man can do - and often better!" So I challenged her to write
her name in the snow .... game over. Bv)=

Title: Sour Cream Apple Pie

I've shied away from cookies and desserts lately.

I don't do desserts often. Druther fill up on meat and veg/potatoes.

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

Title: S#!++1@ On A Shingle
Categories: Five, Beef, Breads, Sauce
Yield: 4 Servings

5 1/2 oz (2 env) country white gravy
- mix
4 oz (2 pkg) Buddig thin-sliced
- beef
Black pepper
8 sl Bread; white, wheat or rye
- divided

Mix gravy packages per package instruction.

While gravy is cooking, cut meat in 1" squares and
sprinkle meat into the gravy.

Then let the meat cook til its nice and warm. Mix
gravy and meat together well after meat is warm.

Place a slice of bread on a plate or in a shallow
bowl. Ladle mixture over the bread and serve with
another slice of bread for each serving.

Pass the pepper for diners to add at their discretion.
You shouldn't need salt. Bread can be toasted or not.

by Jordyn Perez

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

Uncle Dirty Dave's Kitchen

MMMMM

... "I read part of it all the way through." -- Samuel Goldwyn
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You might want to watch the salt content of that Buddig lunch meat. If
I am making a dish using it I *never* have to add salt. Ever.

I don't think we have that brand here in Kentucky. I will keep that in
mind if I am ever in Arkansas, though! :)

I once dated a girl with a feminist bent who claimed that women could do "anything a man can do - and often better!" So I challenged her to write
her name in the snow .... game over. Bv)=

Yeah... for me, it was when it was time to escort a spider out of the
house. That was still man-work. :) Sometimes, so was fixing dinner. Actually, that was almost always man-work, too, unless we went out.

Mike


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Mike Powell wrote to DAVE DRUM <=-

I don't think we have that brand here in Kentucky. I will keep that in mind if I am ever in Arkansas, though! :)

Buddig is EVERYWHERE. We have it here in Tennessee and I've had it in all 30-some states I've lived in over the years. It's the stuff in the small
bags usually hiding at the top of the lunchmeat cooler because the powers
that be want you to buy something else much more expensive.

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

Title: Asparagus Patties
Categories: Appetizers, Lunch, Snack
Yield: 2 Servings

1 lb Asparagus
3 ea Scallions, sliced
1 tb Oil
1 ts Basil
1/4 c Almonds or walnuts
1/2 c Breadcrumbs
1/2 ts Salt
1/4 c Cooked rice or bulgur
2 tb Stock or water

Trim asparagus & cut spears into 1/4" pieces. Steam till tender. Set
aside to cool.

Saute scallions in oil until soft & stir in basil. Set aside.

Preheat oven to 250F.

Place almonds on a baking sheet & toast until lightly browned. Grind
to a fine meal in a food processor.

In a mixing bowl, combine almond meal, breadcrumbs, salt, rice & stir
in the stock. Add steamed asparagus & scallion mixture. Mix well.

Heat a lightly oiled griddle over medium-high heat. Drop by
spoonfuls onto the preheated surface & spread to form patties. Cook
until brown on each side. Serve hot, stuffed into pita breads with
slices of tomatoes & sprouts.

Adapted from "Vegetarian Gourmet" Spring, 1994

MMMMM

-- Sean

... Famous last words: "You and what army?"
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Buddig is EVERYWHERE. We have it here in Tennessee and I've had it in all 30-some states I've lived in over the years. It's the stuff in the small bags usually hiding at the top of the lunchmeat cooler because the powers that be want you to buy something else much more expensive.

I have never heard of it so I will have to look the next time I go.

Mike


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Mike Powell wrote to SEAN DENNIS <=-

I have never heard of it so I will have to look the next time I go.

It's cheap lunchmeat that will do in a pinch if you can't get anything else. It's a bit salty for my tastes but it is cheap which is unfortunately a
major factor in my grocery shopping.

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

Title: Mark's Corn Chowder
Categories: Soups, Appetizers, Lunch, Vegetables
Yield: 5 Servings

1 tb Corn oil
1 md Onion, diced
2 md Potatoes, diced
1 1/2 c Corn, frozen or fresh
1 1/2 c Water
Salt & pepper

Heat oil in a large saucepan. When hot, saute the diced onions for 5
minutes, stirring occasionally. Add potatoes & half of the corn &
saute for another few minutes. Combine the remaining corn with the
water, cook for 5 minutes, then blend till smooth. Add the pureed
corn to the sauce pan. Season to taste, bring to a boil & simmer
until the potatoes are cooked.

Recipe by Mark Satterly

MMMMM

-- Sean

... Plastic Surgery Anonymous tonight: hope we don't see any new faces.
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