Quoting Ruth Haffly to Charles Blackburn <=-

"south of the border"

had a mediocre lunch ... it was less than memorable.

That's putting it mildly! I had to look that up. What a tacky, nasty
place it is! I would avoid it like the plague.

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

Title: Asian Spaghetti Squash
Categories: Vegetables, Asianish
Yield: 8 Servings

2 lb Spaghetti squash
1 Clove garlic
1 tb Sesame oil
2 tb Rice wine vinegar
2 tb Soy sauce
1 ts Sugar
1/2 ts Crushed red pepper
1/2 c Green onion; sliced
1/2 c Carrot; grated
1/2 c Snow peas;cut in thin strips
1 tb Sesame seeds; toasted

Cut squash in half lengthwise; remove seeds. Place squash, cut
side down in a shallow baking dish. Add water to a depth of 1/2
inch. Bake at 375F for 45 minutes or until skin is tender and
strands may be easily loosened with a fork. Drain and cool
slightly.

Position knife blade in food processor bowl; add garlic and
process until finely chopped, scraping down sides, if necessary.
Add sesame oil, vinegar, soy sauce, sugar and crushed red pepper.
Process until mixture is blended, stopping to scrape down sides.
Set mixture aside.

Remove spaghetti-like strands of squash, using a fork; discard
shells. Combine squash, green onions, carrot and snow peas in a
large bowl. Add garlic mixture; toss gently. Sprinkle with
sesame seeds. Serve immediately.

Recipe by: Southern Living - November 1994

From: Sharon Barbour

These days, I seed my spaghetti squash, put the two halves back
together and then microwave it for 9 minutes followed by as many 3
minute bursts as needed. It steams nicely that way. - JW

MMMMM


Cheers

Jim


... It's natural, holistic, organic and has an enormous profit margin.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

Hi Jim,

"south of the border"

had a mediocre lunch ... it was less than memorable.

That's putting it mildly! I had to look that up. What a tacky, nasty
place it is! I would avoid it like the plague.

It's a good place to stop if you need a rest room and can't make it for
about 4 more miles (southbound), 3 miles (northbound). Other than that,
nothing really to reccommend it. I did notice, on our last trip south
(to Fayetteville), that it seemed like the number of billboards for it
along I-95 seemed to be fewer.

Title: Asian Spaghetti Squash
Categories: Vegetables, Asianish
Yield: 8 Servings

2 lb Spaghetti squash
1 Clove garlic
1 tb Sesame oil
2 tb Rice wine vinegar
2 tb Soy sauce
1 ts Sugar
1/2 ts Crushed red pepper
1/2 c Green onion; sliced
1/2 c Carrot; grated
1/2 c Snow peas;cut in thin strips
1 tb Sesame seeds; toasted

That looks good but I think I'd decrease the red pepper just a bit. I
don't like it as much as Steve does; he can add more at the table.

These days, I seed my spaghetti squash, put the two halves back
together and then microwave it for 9 minutes followed by as many 3
minute bursts as needed. It steams nicely that way. - JW

I'll nuke mine whole, then deseed, scrape it and mix it with olive oil, balsamic vinegar, Peccorino-Romano Cheese and pine nuts. Basically 2:1
oil and vinegar, cheese and pine nuts to taste. We tried spaghetti
squash as spaghetti & sauce years ago, didn't like it but really enjoy
this way of serving it.

Later--also add chopped kalamata olives to taste.

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


... There cannot be a crisis today; my schedule is already full.

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

On 10-13-22 09:14, Ruth Haffly <=-
spoke to Jim Weller about south of the border <=-

That's putting it mildly! I had to look that up. What a tacky, nasty
place it is! I would avoid it like the plague.

It's a good place to stop if you need a rest room and can't make it
for about 4 more miles (southbound), 3 miles (northbound). Other than that, nothing really to reccommend it. I did notice, on our last trip south (to Fayetteville), that it seemed like the number of billboards
for it along I-95 seemed to be fewer.

We used to travel that route before I-95 came to be. The billboards
were quite frequent, both to the south and to the north. It was never a
good place for a motel stop and so we usually drove right through it.
I-95 sort of isolated them. We did stop there once to see what the fuss
was all about. Much ado about nothing, IMO.

The first time we had our restaurant's General Tso chicken, it was quite
mild. Hence we made up the sauce below to wake it up. Since then, the restaurant has changed their recipe so that our sauce is no longer
needed.

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

Title: Sauce for fireside's General Tso
Categories: Sauce, Chinese
Yield: 3 Ounce

1 T Hosin sauce
1 T Siracha sauce
1 ts Soy sauce
1/4 ts Chili garlic sauce
1/8 ts Ginger paste
1/8 ts Garlic paste

This is a sauce we made by experiment to spice up the Riderwood's
Fireside Restaurant's General Tso. It could be used on other Chinese
dishes as well. It is sweet and hot spicy.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:43:09, 14 Oct 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

That's putting it mildly! I had to look that up. What a tacky, nasty
place it is! I would avoid it like the plague.

It's a good place to stop if you need a rest room and can't make it
for about 4 more miles (southbound), 3 miles (northbound). Other than that, nothing really to reccommend it. I did notice, on our last trip south (to Fayetteville), that it seemed like the number of billboards
for it along I-95 seemed to be fewer.

We used to travel that route before I-95 came to be. The billboards
were quite frequent, both to the south and to the north. It was never
a good place for a motel stop and so we usually drove right through

Still isn't a good place for a motel stop unless you absolutly have to.
There really isn't too much right near SOTB, would probably have to go
into the nearby towns and pay an arm & a leg for mediocre accomodations.

I-95 sort of isolated them. We did stop there once to see what the
fuss was all about. Much ado about nothing, IMO.

Exactly!

The first time we had our restaurant's General Tso chicken, it was
quite mild. Hence we made up the sauce below to wake it up. Since
then, the restaurant has changed their recipe so that our sauce is no longer needed.

Title: Sauce for fireside's General Tso
Categories: Sauce, Chinese
Yield: 3 Ounce

Maybe enough appreciators of hotter dishes have moved into the facility
and asked that some meals be kicked up a bit that the kitchen is finally getting the word and doing so? After all, as American tastes have
shifted hotter over the past couple of generations, more and more people
will want hotter food as the new LCD. (G)

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


... There cannot be a crisis today; my schedule is already full.

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

Quoting Ruth Haffly to Jim Weller <=-

"south of the border"

What a tacky, nasty place it is! I would avoid it like the
plague.

It's a good place to stop if you need a rest room and can't make it
for about 4 more miles

Their mascot is as offensive as the Cleveland Indian Chief Wahoo,
almost as bad as golliwog dolls. 4 miles is 4 minutes. I would
never cross their threshold or spend a penny there.


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

Title: Chicken Curry with Tart Apples and Avocado
Categories: Main dish, Curry, Chicken, Rice, Fruit
Yield: 8 servings

1/2 c Unsalted butter
1 tb Curry powder
3/4 c Granny Smith apple;
Chopped
1/4 c Onion; finely chopped
1 Clove garlic; minced
Salt
1/4 c Flour
1/2 c Yogurt; plain
1/2 c Cream
2 c Chicken ; cooked and
Shredded
3 c Rice ; cooked
4 Avocado; sliced

Preheat oven to 350F. Melt butter in a large saucepan over medium
heat. Stir in curry powder and saute apples, onions, and garlic
until tender. Salt to taste. Stir in flour, add yogurt, cream, and
stock gradually, mixing well after each. Cook until sauce is
smooth and thick, stirring constantly. Add chicken.

Place cooked rice in the bottom of a shallow, buttered baking
dish. Top with avocado slices followed by chicken mixture. Bake 10
minutes, uncovered.

Recipe by: Delicious Decisions

From: Terry Pogue to Foodwine List

MMMMM


Cheers

Jim


... Instagram ladies selling flat tummy tea thinking they're entrepreneurs

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

On 10-14-22 17:03, Ruth Haffly <=-
spoke to Dale Shipp about south of the border <=-

The first time we had our restaurant's General Tso chicken, it was
quite mild. Hence we made up the sauce below to wake it up. Since
then, the restaurant has changed their recipe so that our sauce is no longer needed.

Title: Sauce for fireside's General Tso
Categories: Sauce, Chinese
Yield: 3 Ounce

Maybe enough appreciators of hotter dishes have moved into the
facility and asked that some meals be kicked up a bit that the kitchen
is finally getting the word and doing so? After all, as American tastes have shifted hotter over the past couple of generations, more and more people will want hotter food as the new LCD. (G)

You may be right about that, or maybe enough appreciators of hotter
dishes that were already here raised their voices loud enough to get a
change in *some* dishes. In fact, tonight I had what they called a
Buffalo salad. It consisted of bite sized pieces of white meat, coated
and deep fried, and then liberally doused with Crystals hot sauce.
Served with a side of blue cheese dressing. I asked for double blue
cheese, but they forgot. It was good and just the heat level I like. I
left the lettuce on the plate:-}}

We went to an Indian restaurant last week for Gail's birthday. They had
plane Naan, butter/onion Naan, and my favorite which was garlic Naan.
Since we could not decide, we got a basket with some of each kind.
Servings of Naan and food were generous enough that we had take home for another dinner.

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

Title: Naan #3
Categories: Machine, Indian, D/g
Yield: 6 servings

MMMMM---------------------------BREAD--------------------------------
3/4 ts Yeast
1 1/2 c Flour +
1 tb Flour
3/4 ts Sugar
1/4 ts Salt
1 tb Butter
3/8 c Yogurt
1/4 c Water
1/4 ts Cumin seeds

MMMMM--------------------------TOPPING-------------------------------
2 tb Butter
2 tb Onions, chopped

A flat bread from India. Make sure your oven is well preheated.

Use dough cycle on machine. Remove dough from machine and divide
into 6 parts.

Preheat oven to 500. Roll each part into a small circle (about 8"
diameter) and place on greased pizza or other baking pan. Brush top of
each one with melted butter. Sprinkle finely chopped onion onto dough.
Note: Place piece of waxed paper on top of the circle and with rolling
pin, roll onions into dough.
Bake 10-15 minutes until puffy and brown.

Sylvia's notes: Yummmmmmmy! However, 10 minutes in MY oven turned it
almost black; 5 minutes 30 seconds (at 475, since my oven runs a
little hot) turned the nan golden brown and perfect. Also, I rolled
it too thin at first. They came out much better when I didn't roll
them paper thin, more like 1/8" thin. I put spoonsful of
Yogurt-Cucumber Salad on them; this is the best bread I've ever
tasted for eating-food-on. However, as delicious as it is, I doubt
I'll make it often; all the rolling and brushing with butter and
pushing onions in is just too much work.

Donna German's note: While traditional "Nan" has onions, try
substituting 1-2 ts lemon or orange peel, anise or fennel seeds.
Just sprinkle on top of melted butter.

Source: _The Bread Machine Newsletter_ by Donna German, Vol.1 No. 1

Posted on GEnie by L.SHOGREN1 [NorCal Linda], Sun Oct 11, 1992

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
echo moderator at net/node 004/005, Internet
sylvia.steiger@lunatic.com
From: Sylvia Steiger Date: 22 Jan 94

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:37:25, 16 Oct 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Ruth Haffly to Dale Shipp <=-

There really isn't too much right near SOTB, would probably have to
go into the nearby towns and pay an arm & a leg for mediocre accomodations.

I went online and quickly learned that the opposite was actually
true. As you know Fort Bragg-Fayetteville is less than an hour away
and Fayetteville's brand name chain motel prices are almost half
those of SOTB's.

And you already told us the food was bad.


Cheers

Jim


... A lettuce wrap is not a taco. Tacos require tortillas.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

Hi Jim,

"south of the border"

What a tacky, nasty place it is! I would avoid it like the
plague.

It's a good place to stop if you need a rest room and can't make it
for about 4 more miles

Their mascot is as offensive as the Cleveland Indian Chief Wahoo,
almost as bad as golliwog dolls. 4 miles is 4 minutes. I would
never cross their threshold or spend a penny there.

Some people like that sort of thing; no accounting for tastes. We
stopped once or twice, enough to know we didn't want to do so any more.

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


... Behind every good computer - is a jumble of cables!

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

Hi Dale,

The first time we had our restaurant's General Tso chicken, it was
quite mild. Hence we made up the sauce below to wake it up. Since
then, the restaurant has changed their recipe so that our sauce is no longer needed.

Title: Sauce for fireside's General Tso
Categories: Sauce, Chinese
Yield: 3 Ounce

Maybe enough appreciators of hotter dishes have moved into the
facility and asked that some meals be kicked up a bit that the kitchen
is finally getting the word and doing so? After all, as American tastes have shifted hotter over the past couple of generations, more and more people will want hotter food as the new LCD. (G)

You may be right about that, or maybe enough appreciators of hotter
dishes that were already here raised their voices loud enough to get a change in *some* dishes. In fact, tonight I had what they called a Buffalo salad. It consisted of bite sized pieces of white meat,
coated and deep fried, and then liberally doused with Crystals hot
sauce.
Served with a side of blue cheese dressing. I asked for double blue cheese, but they forgot. It was good and just the heat level I like.
I left the lettuce on the plate:-}}

Sounds like things are improving. My MIL still isn't happy about the
food in her facility. She said that she could get a hot dog or (forget
the other) some alternative but has taken to keeping some Ramen type
noodles in her room as a back up. She probably has some peanut butter
also.

We went to an Indian restaurant last week for Gail's birthday. They
had plane Naan, butter/onion Naan, and my favorite which was garlic
Naan.
Since we could not decide, we got a basket with some of each kind. Servings of Naan and food were generous enough that we had take home
for another dinner.

I'd have enjoyed the naan also. We see it in Wegman's but not a whole
wheat version (yet) but only get it on the rare occaisions we go to an
Indian restaurant.

---
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 Jim,

There really isn't too much right near SOTB, would probably have to
go into the nearby towns and pay an arm & a leg for mediocre accomodations.

I went online and quickly learned that the opposite was actually

I was thinking right along the interstate. We've not gotten off and gone
into town.

true. As you know Fort Bragg-Fayetteville is less than an hour away
and Fayetteville's brand name chain motel prices are almost half
those of SOTB's.

Yes, and we were either on our way south to FL (stopping in the Savannah
area) or north (almost home) so we never needed to look for lodging in
that area.

And you already told us the food was bad.

Some people might find it good bu there's no accounting for taste. (G)

---
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)