Quoting Dave Drum to Ruth Haffly <=-

Had to pay deposit on the cans so tried to keep consumption down.

The HI one came out while we were there; cut our (my) consumption dramatically.

But the deposit is refundable if you bring the empties back to the
store. (These days of course one takes all their empties back to a
recycling centre, not the retailer.)

When I was a youngster ... 2c per bottle ... I used to collect
discarded soda bottles

Same. Our country road ran parallel to the highway which connected
the interprovincial bridge and the nearest village, which at the
time was in a dry township whereas in Quebec, the taverns were
plentiful, stayed open late and had off sales (they sold chilled
cases of beer to go about a buck a box more than the liquor store
sold warm ones). Drunks enjoying a cold one on the way home and
avoiding the highway would litter our ditches with empty late night
beer bottles so it was rich pickings. My buddy and I would do a
cleanup walk every spring as soon as the snow melted with potato
and flour sacks. and then beg a parent to fire up a pickup and pick
up all the bags at the end of the day. We used to do six miles in
the course of two weekends.

never let us kids "scrounge"

What scrounging? It was clean-up. Or enterprise.

Agreed. Scrounging is the theft of things left unattended. We
weren't going into people's back porches to steal their recyclables,
just collecting castaway stuff.

The container deposit laws were designed to cut down on litter,
waste, and depletion of resources. Seems to have helped.

THe NWT has deposits of various sizes on all beverages containers,
including 4 liter plastic jugs for milk. Because of the high
trucking costs getting the used containers back to where they can be
cleaned and reused or melted down our recycling centres here only
return half the deposit and the operators try to make a living
trucking crushed and shredded empties back to Alberta in bulk.

I have not come across quick cooking barley. Apparently it's
partially precooked, steamed and then dried, not unlike quick and
instant oats and rice.

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

Title: Lo-Fat Quick Beefy Mushroom and Barley Soup
Categories: Soups, Beef, Groundmeat, Grains, Mushrooms
Yield: 4 Servings

Lean ground beef
Diced onion
Beef broth; defatted
Sliced mushrooms
Black pepper
Quick-cooking barley

Brown extra-lean ground beef and diced onion in large saucepan; drain
off any fat. Stir in defatted beef broth, sliced mushrooms and black
pepper. Bring to boil; stir in quick-cooking barley and simmer 10
minutes until barley is tender.

Recipe by: Lose Weight & Stay Fit, Woman's Day
From: Gail Shermeyer

MMMMM

I loaded this before I remembered that barley has gluten.




Cheers

Jim


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JIM WELLER wrote to DAVE DRUM <=-

Had to pay deposit on the cans so tried to keep consumption down.

The HI one came out while we were there; cut our (my) consumption dramatically.

But the deposit is refundable if you bring the empties back to the
store. (These days of course one takes all their empties back to a recycling centre, not the retailer.)

Does the recycling centre refund the deposit(s) or just buy the cans
at current scrap price?

Illinois does not have a recycling/container deposit in place. But I do
have a can crusher and recycle soda and beer cans for their scrap value
(hovers between 69c and 74c/lb)

When I was a youngster ... 2c per bottle ... I used to collect
discarded soda bottles

Same. Our country road ran parallel to the highway which connected
the interprovincial bridge and the nearest village, which at the
time was in a dry township whereas in Quebec, the taverns were
plentiful, stayed open late and had off sales (they sold chilled
cases of beer to go about a buck a box more than the liquor store
sold warm ones). Drunks enjoying a cold one on the way home and
avoiding the highway would litter our ditches with empty late night
beer bottles so it was rich pickings. My buddy and I would do a
cleanup walk every spring as soon as the snow melted with potato
and flour sacks. and then beg a parent to fire up a pickup and pick
up all the bags at the end of the day. We used to do six miles in
the course of two weekends.

never let us kids "scrounge"

What scrounging? It was clean-up. Or enterprise.

Agreed. Scrounging is the theft of things left unattended. We
weren't going into people's back porches to steal their recyclables,
just collecting castaway stuff.

The container deposit laws were designed to cut down on litter,
waste, and depletion of resources. Seems to have helped.

THe NWT has deposits of various sizes on all beverages containers, including 4 liter plastic jugs for milk. Because of the high
trucking costs getting the used containers back to where they can be cleaned and reused or melted down our recycling centres here only
return half the deposit and the operators try to make a living
trucking crushed and shredded empties back to Alberta in bulk.

It has been yonks since I have seen refillable beverage bottles in common usage. We seem to have become a disposable society. When I was doing
home brewing in the 70s and early 80s it was getting hard to source 12
ounce bottle to fill with my output.

I have not come across quick cooking barley. Apparently it's
partially precooked, steamed and then dried, not unlike quick and
instant oats and rice.

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

Title: Lo-Fat Quick Beefy Mushroom and Barley Soup
Categories: Soups, Beef, Groundmeat, Grains, Mushrooms
Yield: 4 Servings

Beef & Barley soup is one of my favourites. Here's my tried and true
recipe:

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

Title: Beef-Barley Soup
Categories: Soups, Beef, Vegetables, Grains, Herbs
Yield: 6 Servings

1 1/2 lb Cheap cut of beef; 1/4" dice
1 tb Oil
1 c Thin sliced carrots *
1 c Sliced celery
1 md Onion; thin sliced
1/2 c Coarse chopped bell pepper
1/4 c Snipped fresh parsley
+=OR=+
2 tb Dried parsley
4 c Beef broth
16 oz Can diced tomatoes
1 c Jarred spaghetti sauce
2/3 c Pearl barley; uncooked
1 1/2 ts Dry crushed basil
1 ts Salt
1/4 ts Ground black pepper

In a large skillet brown meat, half at a time, in hot
oil. Drain well.

Meanwhile in crockpot combine carrots, celery, onion,
green pepper, and parsley. Add broth, undrained
tomatoes, spaghetti sauce, barley, basil, salt, and
pepper.

Stir in browned meat. Cover crock pot; cook on LOW
setting for 10-12 hours or on HIGH setting for 4 1/2
to 5 hours. Skim off fat.

* You can use "baby" carrots pressed through your
Vidalia Onion Chopper (as seen on TV). -- UDD

Source: Better Homes and Gardens New Crockery Cookbook

Uncle Dirty Dave's Kitchen

MMMMM

... I don't feel old. In fact, I don't feel anything until noon.
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Quoting Dave Drum to Jim Weller <=-

Does the recycling centre refund the deposit(s)

Unlike the rest of canada, just half.

or just buy the cans at current scrap price?

We are so far away from the nearest smelter that the freight
charges exceed the market value of the scrap. We can't even get rid
of crushed cars economically.

Title: Beef-Barley Soup
16 oz Can diced tomatoes
1 c Jarred spaghetti sauce

I don't use tomato products in mine but I do sometimes add split
green peas, similar to making Scotch Broth. And in northern France
ham and barley soup with cabbage is popular; I've made and enjoyed
that as well.

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

Title: Quick And Easy Dinner
Categories: Beef, Crockpot, Dairy, Easy, Eggs
Yield: 6 Servings

2 lb To 3 lb Chuck roast
2 Bags of Frozen Stew Veggies
-( The Large Ones)
2 cn Cream of Mushroom soup
1 Pack of Lipton onion soup

Quick and Easy Dinner

For all you working Parents: Here is a quick and easy meal that is
ready to eat when you are. It is a pot roast you cook in the Crock
Pot.

Put in the Crock pot the meat 2 1/2 cups of water the Soup on the
top of the meat put the Veggies on top of the soup. Turn on your
crock pot to (if cooking 8 or more hours "LOW") if 6 or less
("HIGH") When you get home it will be ready to eat!

Karl Moser

MMMMM

Cheers

Jim


... Soup is really more of a process than a fixed recipe

___ Blue Wave/QWK v2.20
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JIM WELLER wrote to DAVE DRUM <=-

Does the recycling centre refund the deposit(s)

Unlike the rest of canada, just half.

or just buy the cans at current scrap price?

We are so far away from the nearest smelter that the freight
charges exceed the market value of the scrap. We can't even get rid
of crushed cars economically.

If it weren't for the pursuit of the yellow metal and glittery rocks
you guys wouldn't probably be there .... at least not in the numbers
dotting your landscape.

Title: Beef-Barley Soup
16 oz Can diced tomatoes
1 c Jarred spaghetti sauce

I don't use tomato products in mine but I do sometimes add split
green peas, similar to making Scotch Broth. And in northern France
ham and barley soup with cabbage is popular; I've made and enjoyed
that as well.

I quite like Scotch Broth and make if from time to time. My favourite
uses for cabbage are as cole slaw and as wrappers for dolmades.

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

Title: Quick And Easy Dinner
Categories: Beef, Crockpot, Dairy, Easy, Eggs
Yield: 6 Servings

I've done something very sumilar to this recipe. Except I cut up the
meat into medium chunks first.

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

Title: Traditional Scotch Broth
Categories: Beef, Lamb/mutton, Soups, Vegetables
Yield: 6 Servings

1 lb Neck of mutton or boiling
- beef *
2 qt Cold water
1 ts Salt
2 tb Pearl barley
2 tb Yellow split peas
2 tb Dried green peas
2 md Carrots
2 Leeks
3 tb Diced rutabaga **
1 md Onion
1/2 sm Cabbage
1 ts Fine chopped parsley
Salt & pepper

* Lamb neck slices worked well here.

** I didn't have a rutabaga to hand. So I used a small
turnip for that part. -- UDD

Put the meat, water, salt and washed pearl barley into
a large saucepan. Bring to a boil very slowly and skim.
Dice the vegetables and wash and shred the cabbage and
add to the pan. Bring the soup back to a boil again
and simmer very gently until the meat is cooked and
the peas are tender - about two hours.

Add parsley, salt and pepper to taste.

Courtesy of Fred Peters.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Health food makes me sick." -- Calvin Trillin
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JIM WELLER wrote to DAVE DRUM <=-

But the deposit is refundable if you bring the empties back to the
store. (These days of course one takes all their empties back to a recycling centre, not the retailer.)

Here in Ontario we take all our bottles to the beer store for the
full deposit. They've been doing it for years here. I think we get
$.05 for a can and $.10 for a bottle. I've never kept track just
return them all and get a credit slip and use it towards more beer.

Shawn


... You're a Redneck if your kid takes a siphon hose to "Show & Tell".

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Quoting Shawn Highfield to Jim Weller <=-

Here in Ontario we take all our bottles to the beer store for the
full deposit. They've been doing it for years here.

Back when I lived there beer bottles went to the beer store and pop
bottles to the grocery store; everything else went into the
garbage. But that was long ago.

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

Title: Contrefilet De Boeuf a la Perrin
Categories: Beef, French
Yield: 1 Serving

Sirloin
Glaze
MARROW CANAPES:
Toasted bread
Blanched marrow
Chopped chives
Madeira sauce
Tomatoes
Butter, salt and ground
Pepper

Sirloin Of Beef A La Perrin

Prepare and cook the sirloin as explained in sirloin with Jerusalem
artichokes (No. 1357); glaze and dress it on a very hot dish,
garnish each side with marrow canapes, prepared as follows: Have
slices of toasted bread three and a half by one and three-quarter
inches: lay on them several slices of blanched marrow, sprinkle over
with very finely chopped chives, and set them in the oven for one
minute. Garnish the sides of the dish with these, and pour over a
Madeira sauce (No. 492); arrange at the two ends tomatoes prepared
as follows: Plunge very ripe and firm tomatoes into boiling water,
remove the skins, cut them into four parts, squeeze them slightly
and lay them in a saucepan with some good butter, salt and ground
pepper; cook them on a quick fire, garnish the sirloin and serve.

From: The Epicurean, by Charles Ranhofer, chef at Delmonico's
Restaurant in New York from 1862 to 1896.

MMMMM


Cheers

Jim


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