Hello All,

I suffered a major heart attack today. Turns out I have threer blockages in my
heart and will be undergoing open heart surgery possibly Monday or Tuesday. I will try to keep you all updated as I have my laptop and decent WiFi in my hospital room.

-- Sean

... Friends may come and go but enemies accumulate.
--- GoldED+/LNX 1.1.5-b20180707
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

On Thu, 31 Mar 2022 21:28:09 -0400
"Sean Dennis" <sean.dennis@1:18/200> wrote:

Hello All,

I suffered a major heart attack today. Turns out I have threer
blockages in my
heart and will be undergoing open heart surgery possibly Monday or
Tuesday. I will try to keep you all updated as I have my laptop and
decent WiFi in my hospital room.

Hope all goes well.
--
End Of The Line BBS - Plano, TX
telnet endofthelinebbs.com 23
--- SBBSecho 3.15-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Sean Dennis wrote to All <=-

I suffered a major heart attack today. Turns out I have threer
blockages in my
heart and will be undergoing open heart surgery possibly Monday or Tuesday. I will try to keep you all updated as I have my laptop and decent WiFi in my hospital room.

Yikes. Sending positive thoughts your way.

Shawn

... Black holes are where God divided by zero.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Nigel Reed wrote to Sean Dennis <=-

"Sean Dennis" <sean.dennis@1:18/200> wrote:

Hello All,

I suffered a major heart attack today. Turns out I have threer
blockages in my
heart and will be undergoing open heart surgery possibly Monday or
Tuesday. I will try to keep you all updated as I have my laptop and
decent WiFi in my hospital room.

Hope all goes well.

As he told me in an e-mail - he was at the hospital when the attack hit.

If you are going to have a heart attack - that's probably one of the
best places for it to happen. Now, if he can survive the hospital food
he's got a decent chance of recovery. Bv)=

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

Title: James Martin's Cream of Tomato Soup
Categories: Vegetables, Dairy, Soups
Yield: 15 servings

18 oz (500 g) fresh tomatoes;
- halved
4 tb (70 ml) olive oil
1.8 oz (50 g) butter
11 oz (300 g) onions; thin sliced
1/2 oz (15 g) garlic; crushed
1.8 oz (50 g) tomato paste
28 oz (800 g) tin oftomatoes
1 Vegetable stock cube
4.2 c (1 L) milk
Caster sugar
Salt & fresh ground pepper

James Martin is on a mission to transform the standard
of the nation's hospital food.

Set the oven @ 230°C/450ºF/Gas Mark 8.

Place the tomatoes onto a roasting tray with half the
olive oil.

Place in the oven and roast for 15 minutes.

Remove and cool slightly before peeling off the skins
and discarding.

Roughly chop the roasted tomatoes.

Heat the remaining olive oil and the butter in a large
saucepan, add the onion, cover and sweat for 3-4
minutes.

Add the garlic, tomato paste/puree, tinned and roasted
tomatoes and sauté for a further 2-3 minutes.

Add the remaining ingredients and bring to the boil,
reduce to a simmer and cook for 2-3 minutes.

Put the soup in a blender and whizz until smooth.

Adjust the seasoning to taste and serve.

By: James Martin

RECIPE FROM: https://www.bbc.co.uk

Uncle Dirty Dave's Archives

MMMMM

... I drive way too fast to worry about cholesterol.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Here's hoping you have a successful complication-free surgery and a
full and complete recovery.



Cheers

Jim


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

Hello JIM,

02 Apr 22 11:52, you wrote to me:

Here's hoping you have a successful complication-free surgery and a
full and complete recovery.

Thank you. I am back home now as the surgery was scheduled after I fix a few health issues to lower my risk profile for that kind of surgery. Just have to avoid stress now as much as I can.

-- Sean

... COBOL programs are an exercise in artificial inelegance.
--- GoldED+/LNX 1.1.5-b20180707
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

On 04-03-22 20:40, Sean Dennis <=-
spoke to Jim Weller about Heart attack <=-

Here's hoping you have a successful complication-free surgery and a
full and complete recovery.

Thank you. I am back home now as the surgery was scheduled after I
fix a few health issues to lower my risk profile for that kind of surgery. Just have to
avoid stress now as much as I can.

I hope that you can do that and then have a successful bypass surgery.

Dale Shipp
fido_261_1466 (at) verizon (dot) net
(1:261/1466)



... Shipwrecked in Silver Spring, Maryland. 00:52:36, 04 Apr 2022
___ Blue Wave/DOS v2.30

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

Sean Dennis wrote to JIM WELLER <=-

Thank you. I am back home now as the surgery was scheduled after I fix
a few health issues to lower my risk profile for that kind of surgery. Just have to avoid stress now as much as I can.

This I don't understand. I've had risky surgery becasue I needed it....
I'm going to just assume since the doc's in the USA make more money they
know more then ours do.

You'll get through this and live to moderate me again "Iron Fist". ;)

Shawn

... Living well is the best revenge.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Sean Dennis wrote to JIM WELLER <=-

Here's hoping you have a successful complication-free surgery and a
full and complete recovery.

Thank you. I am back home now as the surgery was scheduled after I fix
a few health issues to lower my risk profile for that kind of surgery. Just have to avoid stress now as much as I can.

I'd think that futzing with the VA is stressful in its own right. Bv)=
Not to mention running a BBS .........

Are they going to do actual "cut you open" surgery - or place stents?
I've got a number (lost track of exactly how many) of those. They open
an artery in your groin and run throught that to the blockage. I've
been in "twilight" aenathesia for a couple of the procedures - and don't remember the fine details but remember it was pretty neat watching your
innards on the big screen monitors they use.

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

Title: Quadruple Bypass Burger
Categories: Sandwiches, Beef, Cheese, Vegetables, Pork
Yield: 8000 Calories

2 lb Ground beef; in 4 patties
4 sl American cheese
8 sl Bacon; thick sliced
Lettuce & tomato
1/2 md Red onion; thick sliced
Gourmet sauce
Dill pickles; opt
1 Freshly baked bun; toasted

With four 1/2-pound patties, four slices of bacon, three
slices of cheese, lettuce, and tomato, it is estimated to
contain 8,000 calories.

Begin by spreading the "gourmet sauce" (or 1000 Island
Dressing) on the bottom of the bun. Place the first half-
pound burger patty. Top with a slice of cheese and two
slices of crisp-cooked bacon. Add an optional dill pickle
slice or two if desired.

Place the second half-pound burger patty on top and finish
the layer as above. Continue until you run out of patties.

Top the last layer with lettuce and tomato and more
"gourmet sauce" and the top of the bun.

Serve with an order of "Flatliner Fries".

SOURCE: Heart Attack Grill, Chandler, AZ.

From: http://www.slashdot.com

Uncle Dirty Dave's Archives

MMMMM

... SYLLABUS: How clowns take group field trips.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hello Shawn,

04 Apr 22 11:21, you wrote to me:

This I don't understand. I've had risky surgery becasue I needed
it.... I'm going to just assume since the doc's in the USA make more
money they know more then ours do.

That's not it. I have three bad teeth that need to be pulled as well as an open wound on my right foot and a minor infection in my right toe (all related to diabetes) that I need to take care of plus my A1C is too high for surgery.

The risk for me getting an infection in my heart from that is too high to chance a surgery right now.

You'll get through this and live to moderate me again "Iron Fist". ;)

The Iron Fist shall rise again!

-- Sean

... A little ignorance can go a long way.
--- GoldED+/LNX 1.1.5-b20180707
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hello Dave,

04 Apr 22 11:45, you wrote to me:

I'd think that futzing with the VA is stressful in its own right.
Bv)= Not to mention running a BBS .........

The VA is always stressful and the BBS itself isn't too bad. It's dealing with some in Fidonet that gets me.

Are they going to do actual "cut you open" surgery - or place stents?
I've got a number (lost track of exactly how many) of those. They open
an artery in your groin and run throught that to the blockage. I've
been in "twilight" aenathesia for a couple of the procedures - and
don't remember the fine details but remember it was pretty neat
watching your innards on the big screen monitors they use.

At my age, replacing the blocked areas of my arteries with my own tissue will result in a much better outcome for me according to both of my heart surgeons. If I was older, they would recommend stents.

This is the "crack your ribs open and get into your heart" surgery though these days it is robot-assisted surgery so it is very precise and exacting. When I have the surgery, I will be in an assisted rehab center for a few weeks getting back on my feet and undergoing physical therapy.

I'm hoping this is the last and only time I have to go through this.

The scary part? I thought my heart attack was just heartburn.

-- Sean

... It was such a lovely day that I thought it was a pity to get up.
--- GoldED+/LNX 1.1.5-b20180707
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

On 04-04-22 17:28, Sean Dennis <=-
spoke to Shawn Highfield about Heart attack <=-

That's not it. I have three bad teeth that need to be pulled as well
as an open wound on my right foot and a minor infection in my
right toe (all related
to diabetes) that I need to take care of plus my A1C is too high for surgery.
The risk for me getting an infection in my heart from that is too high
to chance a surgery right now.

The infection risk I can understand -- buy why is your high A1C a factor
in the surgery? Does that have an effect on the blood vessels?


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

Title: Chinese Soup
Categories: Chinese, Soup, D/g, Boat
Yield: 1 servings

2 cn Chicken broth (15 oz ea)
-leftover pork, sliced
-chicken breast (poached in
-chicken broth) or leftover
-sliced
1 tb Dried onions
1 ts Soy sauce
3 c Chinese vegetables
-any combo such as:
-pea pods
-bean sprouts
-sliced carrots
-green onions
-mushrooms
1 Packet oddles of noodles -
-place seasoning into
-broth

Poach chicken in broth with dried onions and sliced carrots about
20 mins. Remove chicken and let cool. Continue to slowly cook
carrots until almost done.

Close to serving time, add mushrooms cook for 2 mins on medium. Raise
heat to boiling Add 3 oz of noodles, (oddles of noodles packet)
cook for 3 mins in boiling broth, add remainder of vegetables and
sliced chicken and pork Turn off, cover and let set for 5 mins.

Serves 2 - 4 depending on rest of menu and number of vegetable.
== Courtesy of Dale & Gail Shipp, Columbia Md. ==

MMMMM


... Shipwrecked in Silver Spring, Maryland. 02:21:13, 05 Apr 2022
___ Blue Wave/DOS v2.30

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

Sean Dennis wrote to Dave Drum <=-

I'd think that futzing with the VA is stressful in its own right.
Bv)= Not to mention running a BBS .........

The VA is always stressful and the BBS itself isn't too bad. It's
dealing with some in Fidonet that gets me.

Are they going to do actual "cut you open" surgery - or place stents?
I've got a number (lost track of exactly how many) of those. They open
an artery in your groin and run throught that to the blockage. I've
been in "twilight" aenathesia for a couple of the procedures - and
don't remember the fine details but remember it was pretty neat
watching your innards on the big screen monitors they use.

At my age, replacing the blocked areas of my arteries with my own
tissue will result in a much better outcome for me according to both of
my heart surgeons. If I was older, they would recommend stents.

Getting older is the goal, right?

This is the "crack your ribs open and get into your heart" surgery
though these days it is robot-assisted surgery so it is very precise
and exacting. When I have the surgery, I will be in an assisted rehab center for a few weeks getting back on my feet and undergoing physical therapy.

I'm hoping this is the last and only time I have to go through this.

Well, yeah.

The scary part? I thought my heart attack was just heartburn.

I sort-of paid attention the "warning" signs PSAs that our Gummint and
the American Heart Association put out. Unexplained pain in the upper
arm, chest pains (not caused by a gas bubble), etc.

When I got my chest pain that sent me to the ER - it (according the ER
Doc) wasn't a heart attack. They decided to keep me overnight and run
more tests in the morning. I woke up a week later in Expensive Care (ICU) strapped, stark naked to a slab with tube running in and out every hole
in my body and some that they had dug. WHEEE!!!

Turns out I was drowning in my own juices (CHF). They drained 150 lb
of water from me with a Lasix drip and a catheter, got my blod pressure
under control, decided I was diabetic, and several other things. When I
was able to eat they sent me a bowl/big cup of beef broth. I swear that
was probably the best thing I'd ever tasted at that time.

Later, during my stay it appeared on the menu - so, I ordered it.

Ewwwwwww ... should have lived with the memory.

This is one of my favourite soups .......

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

... Show me an arrogant insect and I'll show you a cocky roach.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dale Shipp wrote to Sean Dennis <=-

That's not it. I have three bad teeth that need to be pulled as well
as an open wound on my right foot and a minor infection in my
right toe (all related
to diabetes) that I need to take care of plus my A1C is too high for surgery.
The risk for me getting an infection in my heart from that is too high
to chance a surgery right now.

The infection risk I can understand -- buy why is your high A1C a
factor in the surgery? Does that have an effect on the blood vessels?

Probably because high blood sugar inhibits healing. I've noticed that
cuts, bruises etc. heal quicker for me now that I an a "well controlled" diabetic.

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

Title: Pork w/Garlic Cream Sauce
Categories: Pork, Vegetables, Dairy, Cheese
Yield: 4 Servings

1 lb Pork tenderloin
2 ts Canola oil
2 ts Sesame seeds; toasted,
- divided
2 cl Garlic; minced
1 tb Butter
1/3 c 1% milk
3 oz Reduced-fat cream cheese;
- cubed
1 tb Minced chives

Cut pork into 1" slices; flatten to 1/2" thickness. Place
in a 15"x10"x1" baking dish coated with nonstick cooking
spray.

Brush oil over all sides of pork; sprinkle with half of
the sesame seeds. Broil 4-6" from the heat for 3-5 minutes
longer or until meat juices run clear. Meanwhile, in a
saucepan, sauté garlic in butter for 1 minute. Stir in
milk and cream cheese.

Reduce heat; cook and stir until blended and smooth. Stir
in chives. Serve with pork.

Nutritional Facts: (3 oz cooked pork with 2 tablespoon sauce)

Calories: 255 Fat: 14 g (6 g sat) Cholesterol: 88mg
Sodium: 151 mg Carbohydrates: 3 g Fiber: trace
Protein: 27g

Diabetic Exchanges: 4 lean meat, 1 fat

Servings: 4

UDD notes: If I ever make this I'll use whole milk and
"real" cream cheese and take the extra fat exchange for
the improved mouth-feel. (2 fat)

Best of Diabetic Connect Low-Carb Recipes

Uncle Dirty Dave's Archives

MMMMM

... My IQ test came back negative.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,

Here's hoping you have a successful complication-free surgery and a
full and complete recovery.

Thank you. I am back home now as the surgery was scheduled after I
fix a few health issues to lower my risk profile for that kind of
surgery. Just have to avoid stress now as much as I can.

Keep us posted as to when it's rescheduled for. Hopefully the risks are
ones that can be resolved quickly. Avoiding stress--easier said than
done. (G)

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


... If I can't do anything else for you, at least I can worry about you.

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

This I don't understand. I've had risky surgery becasue I needed it.... I'm going to just assume since the doc's in the USA make more money they know more then ours do.

That's not it. I have three bad teeth that need to be pulled as well as an open wound on my right foot and a minor infection in my right toe
(all related to diabetes) that I need to take care of plus my A1C is
too high for surgery.

The risk for me getting an infection in my heart from that is too high
to chance a surgery right now.

Yeah. After open heart surgery, infection is kind of, sort of, a really big, even *huge*, problem.

The irony, though, is the previous poster's insinuation about the American medical system. Take it from a Canuck: Free healthcare is worth exactly what you pay for: nothing! Unless you're actually dying, immediately, nobody cares!

Having said *that*, thank God that my family didn't have to pay for my father's bypass surgery! If we were American, my family would have to pay a small fortune, even if he had died...

Which you won't, Sean. Trust me: people have lived through worse. They didn't enjoy it, but they survived. You got this, bro.

McDoob
SysOp, PiBBS
pibbs.sytes.net

... A book misplaced is a book lost

--- Mystic BBS v1.12 A47 2021/12/24 (Raspberry Pi/32)
* Origin: PiBBS (1:229/110)

The VA is always stressful and the BBS itself isn't too bad. It's
dealing with some in Fidonet that gets me.

Don't even get me started on that particular frustration! (@_@)

I'm hoping this is the last and only time I have to go through this.

The scary part? I thought my heart attack was just heartburn.

I'm hoping the same thing. And for someone who suffers from eternal heartburn (GERD), like me, that really is a little scary...(q_q)

Seriously? You couldn't tell a difference? (o_O)

McDoob
SysOp, PiBBS
pibbs.sytes.net

... Old musicians never die. They just decompose!

--- Mystic BBS v1.12 A47 2021/12/24 (Raspberry Pi/32)
* Origin: PiBBS (1:229/110)

On 04-05-22 07:57, Dave Drum <=-
spoke to Sean Dennis about Re: Heart attack <=-

things. When I was able to eat they sent me a bowl/big cup of beef
broth. I swear that was probably the best thing I'd ever tasted at that time.

I had a similar reaction. My primary care doc sent me to the ER because
of a very high white blood cell count. After some time, they discovered
that my gall bladder had died, was rotting away inside and needed to
come out. When I woke up, I was also attached to a few tubes -- albeit
not as many as you described. After a few days of a glucose feed, the
nurse told me that I could order real food for breakfast. That omelet
was super good!


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

Title: Baked Chicken Chimichangas
Categories: Mexican, Chicken, Leftovers, Baked, D/g
Yield: 6 servings

2 1/2 c Chicken; cooked, shredded
2 tb Olive oil
1/2 c Onion; chopped
2 Garlic; cloves, minced
1/2 tb Chili powder
16 oz Salsa (choice of hotness)
1/2 ts Cumin; ground
1/2 ts Cinnamon
1 pn Salt;(if necessary)
6 10 inch flour tortillas
-nice flexible ones. If
-stiff, warm before filling
1 c Refried beans
Olive oil (for basting)

MMMMM--------------------------GARNISH-------------------------------
-Sour Cream
-Guacamole

In large saucepan, saute onion and garlic in oil until tender. Stir
in chili powder, salsa, cumin and cinnamon. Stir in shredded
chicken. Let cool.

Heat oven to 450. Grease rimmed 15 x 10 x 1 baking pan. Working
with one tortilla at a time, spoon a heaping tablespoon of beans down
center of each tortilla. Top with a scant 1/2 cup of the chicken
mixture. Fold up the bottom, top and sides of tortilla; secure with
wooden toothpicks if necessary.

Place chimichangas in greased baking pan, seam side down. Brush all
sides with the oil.

Bake 20 to 25 minutes or until golden brown and crisp, turning every 5
minutes.

Serving suggestions: Mexican Rice, and Bean/Corn Side Dish

Variation out of ChiChi cook book

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:07:26, 06 Apr 2022
___ Blue Wave/DOS v2.30

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

On 04-05-22 07:59, Dave Drum <=-
spoke to Dale Shipp about Re: Heart attack <=-

The infection risk I can understand -- buy why is your high A1C a
factor in the surgery? Does that have an effect on the blood vessels?

Probably because high blood sugar inhibits healing. I've noticed that cuts, bruises etc. heal quicker for me now that I an a "well
controlled" diabetic.

Thanks, that makes sense.


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

Title: Bryan's Cantaloupe Salsa
Categories: Appetizer
Yield: 4 Servings

1/2 lg Cantaloupe
3/4 c Finely diced RED bell pepper
1/4 c Finely chopped fresh
Cilantro
3 tb Finely chopped scallions
-white and green parts
1 Juice of one lime
pn Salt to taste
pn Hot pepper flakes to taste
1 tb Lime Chutney (optional)

Remove seeds and rind from cantaloupe. Chop cantaloupe into very
small dice. Put in bowl. Add diced red pepper, cilantro, scallions and
lime juice. Stir. Add pinch of salt and the pepper flakes.

Goes well with Tex-Mex dishes including: Fajitas, burritos, chimis or
just tortilla chips.

It has a sweet and spicy flavor that is quite unique yet always a hit
at a party.

Chill, serve with grilled chicken, fish or steaks.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:11:12, 06 Apr 2022
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Dave Drum <=-

things. When I was able to eat they sent me a bowl/big cup of beef
broth. I swear that was probably the best thing I'd ever tasted at
that time.

I had a similar reaction. My primary care doc sent me to the ER
because of a very high white blood cell count. After some time, they discovered that my gall bladder had died, was rotting away inside and needed to come out. When I woke up, I was also attached to a few tubes
-- albeit not as many as you described. After a few days of a glucose feed, the nurse told me that I could order real food for breakfast.
That omelet was super good!

Bv)=

When I had mine out it was because it was full of rocks. Passing a gall
stone is nearly as painful as passing a kidney stone.

People, being what they are, filled me up with hooror stories about my
diet being forever changed and all the lovely fatty foods I'd have to
eschew in future. But, y'know, none of that came true. I still eat what
I please with no problems.

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

Title: Steak & Kidney Pudding
Categories: Beef, Offal, Pastry, Puddings, Herbs
Yield: 8 Servings

1 Beef kidney
4 tb Shortening
2 lg Onions; chopped
2 lb Round steak; cubed
1 1/2 tb Worcestershire sauce
1/2 ts (ea) Salt & pepper
2 tb Butter; softened
2 tb Flour
2 tb Parsley; minced
1 ts Rosemary
1 ts Oregano

MMMMM---------------------------PASTRY--------------------------------
1 c + 2 ts Flour
1/4 ts Salt
1/3 c Shortening
2 tb Cold water

Wash the kidney, remove membranes and fat, and cut
kidney in 1" cubes. Cube the steak into 1" cubes. Melt
the shortening in a heavy pot. Add the onions and cook,
stirring often, until well browned. Add the steak and
kidneys.

When the meat is browned on all sides, pour on 2 cups of
boiling water, Worcester, salt, and pepper. Cove and
cook over a very low heat for 1 1/2 hours, or until the
steak is tender.

Set the oven @ 400ºF/205ºC.

Blend the butter with the flour to make a beurre manie.
Drop small pellets of this paste into the sauce and stir
to thicken it. Put meat and sauce into a deep pie plate
and sprinkle with parsley. If you wish to use a pastry
topping, roll out the dough and cover the pie plate.
Slash the top, crimp the edges, and bake about 30
minutes, or until well browned.

PASTRY: Mix the flour and salt. Cut in the shortening
with a pastry blender. Combine lightly only until the
mixture resembles coarse meal or very tine peas; its
texture will not be uniform but will contain crumbs and
small bits and pieces. Sprinkle water over the flour
mixture, a tablespoon at a time, and mix lightly with a
fork, using only enough water so that the pastry will
hold together when pressed gently into a ball.

FROM: The Fannie Farmer Cookbook

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

From: Http://Myfoxlubbock.Com

MMMMM

... Let's get another thing straight. All cheese is processed. All of it.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Shaun Buzza wrote to Sean Dennis <=-

This I don't understand. I've had risky surgery becasue I needed it.... I'm going to just assume since the doc's in the USA make more money they know more then ours do.

That's not it. I have three bad teeth that need to be pulled as well as an open wound on my right foot and a minor infection in my right toe
(all related to diabetes) that I need to take care of plus my A1C is
too high for surgery.

The risk for me getting an infection in my heart from that is too high
to chance a surgery right now.

Yeah. After open heart surgery, infection is kind of, sort of, a really big, even *huge*, problem.

The irony, though, is the previous poster's insinuation about the
American medical system. Take it from a Canuck: Free healthcare is
worth exactly what you pay for: nothing! Unless you're actually dying, immediately, nobody cares!

Errrrrmmmmmm the "previous poster" is, in fact, from Canuckistan. Really, assuming that Toronto hasn't seceded in the past 24 hours.

Having said *that*, thank God that my family didn't have to pay for my father's bypass surgery! If we were American, my family would have to
pay a small fortune, even if he had died...

Which you won't, Sean. Trust me: people have lived through worse. They didn't enjoy it, but they survived. You got this, bro.

Now that you've made yourself known - stick around. We can use the new
company. Bv)+

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

Title: Toronto Bran Muffins
Categories: Five, Breads
Yield: 12 Muffins

3 c 40% Bran Flakes cereal
1 1/4 c Hot milk
9 oz Box yellow cake mix
2 tb Oil
3 lg Eggs

Combine cereal with hot milk in a 1-1/2 quart mixing bowl
and let it stand about 10 minutes - or until the cereal has
absorbed all of the milk. With the electric mixer on high
speed, beat in the oil and eggs till completely blended.

Remove the beaters. Switch to a sturdy spoon and dump in the
cake mix, stirring only to moisten all of it thoroughly -
but don't overmix or overbeat or the muffin texture will be
heavy and tough. The batter will be a bit lumpy.

Cover the bowl and let the batter stand 15 minutes while you
preheat the oven to 400ºF/205ºC, and grease 12 muffin tin
wells evenly. Divide batter equally between the 12 wells. If
you are using cupcake tin wells, you will have 15 muffins.
Bake at 400ºF/205ºC for 20 to 25 minutes, or till golden
brown. Wipe tops of each while still warm with softened
butter.

Makes 12 muffins

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... The truth will set you free. But first it will p!$$ you off!
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Errrrrmmmmmm the "previous poster" is, in fact, from Canuckistan. Really, assuming that Toronto hasn't seceded in the past 24 hours.

Heh, considering how some entire states are farther north than Toronto, I'm not so sure they wouldn't! (o_-)

Now that you've made yourself known - stick around. We can use the new company. Bv)+

Uhmmm, please excuse me while I go back to lurking....
Nothing to see here, folks! Move along!

) (o_o) (>_>)

McDoob
SysOp, PiBBS
pibbs.sytes.net

... If all the world is a stage, where is the audience sitting?

--- Mystic BBS v1.12 A47 2021/12/24 (Raspberry Pi/32)
* Origin: PiBBS (1:229/110)

Dale Shipp wrote to Sean Dennis <=-

The infection risk I can understand -- buy why is your high A1C a
factor in the surgery? Does that have an effect on the blood vessels?

It has an effect on my entire body in many ways. A high A1C can greatly
slow healing, lower my immune system to allow a much greater risk of
infection, cause additional blockages...you name it, diabetes can cause it directly or indirectly.

I am getting strict on my diet and monitoring my blood sugar. I cheated
death once and I don't think I'd be lucky a second time.

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

Title: Whole Wheat Tortillas
Categories: Breads, Diabetic, Mexican, Vegetarian
Yield: 6 Servings

1 1/2 c Unbleached All-Purpose Flour
1 1/2 c Whole Wheat Flour
1/4 ts Baking Powder
1 c Warm Water (110 F)
2 ts Vegetable Oil
1/4 ts Salt

These tortillas are lower in saturated fat, with no cholesterol and
higher in fiber than traditional tortillas prepared with lard and
white flour.

Cornstarch, for dusting the tortillas

Stir together the first 6 ingredients.

On a floured board knead until smooth.

Divide dough into 12 equal balls. Dust lightly with cornstarch.

Roll into a circle as thin as possible on a lightly-floured board.

Drop onto a very hot ungreased griddle. Cook until brown spots
appear on one side.

Turn and cook on second side.

Yield: 12 large tortillas

One Serving = 1 tortilla Calories: 133 Protein: 4 g Fat: 1 g
Carbohydrate: 27 g Fiber: 1.8 g Cholesterol: 0 mg Sodium: 51 mg
Potassium: 69 mg

Exchange: 1-1/2 Starch/Bread

Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.

Shared by: Norman R. Brown

MMMMM

-- Sean

... The chief cause of problems is solutions.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Sean Dennis <=-

Getting older is the goal, right?

As a friend and fellow soldier who moved to the US from Sudan told me during
my basic training: "growing older is a privilege not everyone has". That's stuck with me over the years.

I sort-of paid attention the "warning" signs PSAs that our Gummint and
the American Heart Association put out. Unexplained pain in the upper
arm, chest pains (not caused by a gas bubble), etc.

Same here. The massive headache, cold sweats, and nausea told me that it wasn't just heartburn. I had no shortage of breath and little chest pain though my left shoulder, arm, and upper back were on fire.

Turns out I was drowning in my own juices (CHF). They drained 150 lb
of water from me with a Lasix drip and a catheter, got my blod pressure under control, decided I was diabetic, and several other things. When I was able to eat they sent me a bowl/big cup of beef broth. I swear that was probably the best thing I'd ever tasted at that time.

My birth father had about 50 pounds of water taken off of his heart due to
CHF also. The food at the hospital was okay but it was the same thing EVERY DAY. I admit that the VA's food service was better and has much more
variety to it but the VA doesn't deal with heart attacks directly here.

Ewwwwwww ... should have lived with the memory.

My mom thinks I'm weird because I enjoy eating plain flavored Jell-O by
itself. She calls it hospital food.

This is one of my favourite soups .......
Title: Beef-Barley Soup

That does look delicious!

My favorite soup is my mom's chicken noodle soup made with fresh
ingredients. My second favorite is my mom's potato soup made with freshly mashed potatoes (the job to mash the potatoes fell to me as a kid which made
me appreciate the dinner even more).

A soup I'd definitely try:

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

Title: Lord and Taylor's Scotch Broth
Categories: Mom's best, Soups
Yield: 8 Servings

3 lb Breast of Lamb w/bone, or
Stewing lamb
8 c Cold water
1/2 c Pearl barley
2 tb Butter
2 Carrots, peeled and diced
1 White turnip, peeled/diced
2 Ribs celery, diced
1 Onion, diced
Salt & pepper to taste

1. In a large stockpot, cover the lamb with cold water; bring to a
boil. Add the barley, partially cover the pot, and simmer until the
meat and barley is tender, 1 1/2 hours. Add more water to adjust for
evaporation; skim the surface of the soup as necessary..

2. Remove the meat from the broth. Cut the meat away from the bone,
discard the bones, and return the meat to the soup.Continue simmering
the soup.

3. In a skillet, melt the butter over medium heat. Add the carrots,
turnip, celery, and onion and cook stirring often for 10 minutes.

4. Add the vegetables to the soup. Simmer until the vegetables are
tender, about 10 minutes more. Season with salt and pepper to taste.

Source: New York Cookbook, Molly O'Neill, 1993

MMMMM

... Show me an arrogant insect and I'll show you a cocky roach.

See tagline below.

-- Sean

... This place is so weird that the cockroaches have moved next door.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ruth Haffly wrote to Sean Dennis <=-

Keep us posted as to when it's rescheduled for. Hopefully the risks are ones that can be resolved quickly. Avoiding stress--easier said than
done. (G)

It will probably be in June or July. I have to get my A1C down, get rid of
a toe infection (caused by my podiatrist, go figure), and have three bad
teeth pulled.

As for avoiding stress, I deal with the VA and my parents. Not always easy
to avoid. <G>

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

Title: Sausage-Bean Chowder
Categories: Soups
Yield: 4 servings

1 lb Bulk hot pork sausage
1 lg Can Kidney beans, undrained
1 lg Can tomatoes
2 c Water
1 lg Onion, chopped
2 ea Bay leaves
1 1/2 ts Salt
1/2 ts Garlic salt
1/2 ts Thyme
1/2 ts Black pepper
3 ea Potatoes, peeled, raw and
Diced
1/2 ea Bell pepper, chopped

Cook sausage in a skillet until brown. Pour off fat. In a soup pot,
combine all ingredients. Add sausage and simmer about 30 minutes or
until done. Remove bay leaves.

MMMMM

-- Sean

... If you stand by the sea, it sounds like putting a shell to your ear.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Shaun Buzza wrote to Sean Dennis <=-

The irony, though, is the previous poster's insinuation about the
American medical system. Take it from a Canuck: Free healthcare is
worth exactly what you pay for: nothing! Unless you're actually dying, immediately, nobody cares!

My healthcare isn't exactly "free": I may not be paying for my medical care financially but I paid for it with my service to my country and having to
deal with the aftereffects of the physical damage my service inflicted on
me. So I am grateful I have the medical care that I do have even if it is substandard sometimes.

Having said *that*, thank God that my family didn't have to pay for my father's bypass surgery! If we were American, my family would have to
pay a small fortune, even if he had died...

Even though my burial will be at a US national cemetery[1] (there is one at the
VA hospital I go to) but I still have costs to cover. Once I get Social Security, I'll get a funeral insurance policy to cover my expenses so my
loved ones don't have to worry about it.

Which you won't, Sean. Trust me: people have lived through worse. They didn't enjoy it, but they survived. You got this, bro.

I cheated death once. I don't think I'd get lucky a second time.

1 = https://www.cem.va.gov/cems/nchp/mountainhome.asp

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

Title: Southwestern Meatball Soup
Categories: One dish, Soups, Beef
Yield: 6 servings

3/4 lb Ground Beef
1/3 c Uncooked long grain Rice
1 ts Dried Oregano
Med Onion, peeled & minced
2 tb Salad Oil
10 c Beef Bouillon
3/4 lb Ground Pork
Egg, slightly beaten
1 ds Salt & Pepper, to taste
Clove garlic, crushed
1/2 c Tomato paste
1/2 c Chopped fresh coriander

Can substitute parsley for coriander, if neccessary.

Combine beef, pork, rice, egg, oregano, 1 teaspoon salt and 1/4
teaspoon pepper (or to taste) in a large bowl. Shape into small
balls, about the size of golf balls. Saute onion and garlic in heated
oil in a large kettle until tender. Mix in tomato paste. Add
bouillon; season with salt and pepper. Bring to a boil. Add meatballs
and reduce heat. Cook slowly, covered, about 30 minutes, until
meatballs are cooked. Stir in coriander or parsley.

Serves 6 to 8.

MMMMM

-- Sean

... I'm not fat. I'm just easy to see.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Shaun Buzza wrote to Sean Dennis <=-

Seriously? You couldn't tell a difference? (o_O)

Not at first. However, as the heart attack worsened, I started getting
severe pain in my left side meaning my arm, shoulder, and upper back. I
then got incredibly nauseous for a few minutes and then profuse sweating started in. It was those symptoms that clued me in that I was having a
heart attack.

I'm getting nervous just talking about it. I hate having a ticking timebomb
in my chest. I consider the heart attack the final warning given to me by
my body to get in better health or else.

On a good note, I am more motivated to cook and experiment with food.

Here's a recipe from our own UDD:

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

Title: Creamy Pinto Soup
Categories: Soups, Beenz, Chilies, Dairy
Yield: 5 Cups

3 c Cooked pinto beans (canned
- is fine)
2 tb Olive oil
1/2 c Chopped onions
2 1/2 c Chicken broth
1/2 c Tomato sauce
1 ts Salt
1/4 ts Ground black pepper
1 ts Chilli spice *
1/4 ts Ground cumin
1/3 c Heavy cream

* McCormicks or Mexene is fine

Serve this hearty soup with Jalapeño Cornbread to make a real
Texas-style meal.

Put the pintos into a blender or food processor. Sauté the onions in
the oil just until clear. Add the onions to the beans, and pulse a
few times. Gradually add all remaining ingredients, except cream,
pulsing until well blended.

Transfer mixture to a saucepan. Heat slowly for 15 minutes, but do not
boil. Stir in the cream, and serve.

Makes about 5 cups.

Note: If using canned pinto beans, drain them first.

FROM: Texas Cooking Online's Weekly E-mail

MM Format by Dave Drum; 05 January 2008

Uncle Dirty Dave's Archives

MMMMM

-- Sean

... Where there's a will, there's an inheritance tax.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Dale Shipp <=-

People, being what they are, filled me up with hooror stories about my diet being forever changed and all the lovely fatty foods I'd have to eschew in future. But, y'know, none of that came true. I still eat what
I please with no problems.

I am going to eat more meat, more veggies, and cut out the processed food.
My mom did just that and lost 67 pounds in about six months and she is 71.

If she can do it, so can I although I don't need to lose that much weight.

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

Title: Albondigas
Categories: Soups, Main dish
Yield: 6 Servings

1/2 lb Ground pork
1/2 lb Ground beef
1 ea Egg
1/2 c Brown rice, uncooked
1 ea Onion, diced fine
1/2 ts Tomio (thyme)
8 c Water
1 ea Tomato, chopped
1 ea Clove garlic, diced
1/2 c Chili huerta
2 ea Yerba buena
1 ea Thick slice French bread
1/2 ts Comino (cumin)
2 ea Carrots, sliced thin
1 c Peas, fresh or frozen

Mix pork, beef, egg, rice, 1/2 of onion, and tomio together; make into
small balls. Bring water to boil and add balls; simmer at low boil
for 1 hour. Add tomato, garlic, chili, and rest of chopped onion;
let simmer 35 minutes. Add yerba buena and simmer 10 minutes. Soak
french bread in small amount of soup broth until very soft. Place in
blender with comino; chop together; add to soup. Next add carrots
and peas; simmer until vegetables are tender. Serve. Serves 6

MMMMM

-- Sean

... Why is there an expiration date on sour cream?
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Shaun Buzza wrote to Dave Drum <=-

Uhmmm, please excuse me while I go back to lurking....

So I just noticed you're posting in COOKING. As the echo moderator, I'd
like to welcome you to the echo. <G> Please do stick around. Sadly, the echo's population has thinned out considerably over the past few years and
we always welcome new denizens.

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

Title: Beef Barley Soup [3 Hours]
Categories: Beef, Soups
Yield: 8 Servings

1 tb Salad Oil
4 lb Cross Cut Beef Shanks
8 c Water
2 Onions (sliced)
1 cn Tomatoes
1 tb Salt
3/4 ts Fresh Ground Black Pepper
3/4 c Barley
8 Mushrooms (halved)
1/2 md Bunch Broccoli ( cut
-in 1/2 inch pieces)
3 Carrots (cut in bite
-size pieces)
1/2 ts Thyme Leaves

Heat oil in dutch oven and brown beef shanks. Remove meat from dutch
oven and pour off fat. Return shanks to pot; add water, tomatoes,
onions, salt and pepper. Bring to boil, reduce heat and simmer
covered for one hour, stirring occasionally. Remove meat and cut
into bit-size pieces. Skim fat from liquid; return meat to pot, add
barley and bring to boil. Reduce heat simmer covered for 40 minutes.
Add broccoli, carrots, mushrooms and thyme. Simmer covered for
another 40 minutes.

MMMMM

-- Sean

... COBOL programs are an exercise in artificial inelegance.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

The irony, though, is the previous poster's insinuation about the American medical system. Take it from a Canuck: Free healthcare is worth exactly what you pay for: nothing! Unless you're actually dying immediately, nobody cares!

My healthcare isn't exactly "free": I may not be paying for my medical care financially but I paid for it with my service to my country and having to deal with the aftereffects of the physical damage my service inflicted on me. So I am grateful I have the medical care that I do
have even if it is substandard sometimes.

At least you are covered, sir! Too many of us cannot say the same! And this is the point I was trying to make...

Even though my burial will be at a US national cemetery[1] (there is one at the
VA hospital I go to) but I still have costs to cover. Once I get Social Security, I'll get a funeral insurance policy to cover my expenses so my loved ones don't have to worry about it.

Include me in your will, sir! If your family has even a cent to pay, I will gladly pay it!

But, I'm betting you'll survive. And that's a safe bet.

McDoob
SysOp, PiBBS
pibbs.sytes.net

... System halted - Press all keys at once to continue

--- Mystic BBS v1.12 A47 2021/12/24 (Raspberry Pi/32)
* Origin: PiBBS (1:229/110)

I cheated death once. I don't think I'd get lucky a second time.

Only God determines when you're dead, man. Do you really believe that you survived that first time alone? (o_O)

You're a veteran. There are no atheists in foxholes.

McDoob
SysOp, PiBBS
pibbs.sytes.net

... If all the world is a stage, where is the audience sitting?

--- Mystic BBS v1.12 A47 2021/12/24 (Raspberry Pi/32)
* Origin: PiBBS (1:229/110)

Seriously? You couldn't tell a difference? (o_O)

Not at first. However, as the heart attack worsened, I started getting severe pain in my left side meaning my arm, shoulder, and upper back. I then got incredibly nauseous for a few minutes and then profuse sweating started in. It was those symptoms that clued me in that I was having a heart attack.

I'm getting nervous just talking about it. I hate having a ticking timebomb in my chest. I consider the heart attack the final warning
given to me by my body to get in better health or else.

Thanks for getting nervous on my account. Now *I'M* nervous: I'm wondering if my own heart has already attacked...

Every male in my family has died the same way. Massive coronary. So, yeah,
I'm more than a little concerned. Couple that with confirmed COPD, and you got one *very* unhappy McDoob...

Never mind that! Forget my problems! I'll say it again: YOU GOT THIS!

McDoob
SysOp, PiBBS
pibbs.sytes.net

... A penny saved is not very much

--- Mystic BBS v1.12 A47 2021/12/24 (Raspberry Pi/32)
* Origin: PiBBS (1:229/110)

Uhmmm, please excuse me while I go back to lurking....

So I just noticed you're posting in COOKING. As the echo moderator, I'd like to welcome you to the echo. <G>

Quite literally, I wouldn't be commenting, if not for you, sir!

And...thanks?

Ask around. You'd be surprised how many people on Fido are less welcoming than yourself...

McDoob
SysOp, PiBBS
pibbs.sytes.net

... What do you mean, QWK? It took me over an hour to read!

--- Mystic BBS v1.12 A47 2021/12/24 (Raspberry Pi/32)
* Origin: PiBBS (1:229/110)

On 04-06-22 06:04, Dave Drum <=-
spoke to Dale Shipp about Re: Heart attack <=-

When I had mine out it was because it was full of rocks. Passing a
gall stone is nearly as painful as passing a kidney stone.

I had no stones nor any pain. The gall bladder just died for no
apparent reason.

People, being what they are, filled me up with hooror stories about my diet being forever changed and all the lovely fatty foods I'd have to eschew in future. But, y'know, none of that came true. I still eat
what I please with no problems.

I heard some of the same stories. But my diet has not changed at all,
albeit I do not eat as many fried foods as I did 20 years ago.

Dave talks about letting the green peppers cook to nothing other than
flavor in the stew. I can go with that, but I'd also add some rough cut
green peppers in later in the process -- similar to what I do with my
Gumbo.

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

Title: Porkolt
Categories: Hungarian, Meat, Main dish
Yield: 4 servings

1 md Onion, chopped
1 lg Bell pepper, chopped
4 ea Garlic cloves, more to taste
-chopped
1/4 c Oil
2 tb Good paprika
2 lb Pork, cubed
-Salt
-Caraway seed to taste
-Black pepper to taste
1 lg Tomato, chopped; or
1/2 c Canned diced tomatoes

Heat the oil and saute the onion, bell pepper, and garlic
in the oil until onion is amber but not brown. Stir in
paprika, then add meat and salt. Stir well to coat and
brown the meat well all over. Add a small amount of water,
caraway seeds if desired, and black pepper to taste.
Cover and simmer, stirring occasionally and adding liquid
if necessary. Be very sparing with the liquid; the meat
should not boil - it should almost be fried. When the
meat begins to soften, add the tomatoes and simmer until
meat is tender. Serve with noodles or boiled potatoes.

Dave's notes: Gundel specifies that the bell pepper be
added at the end with the tomatoes. I have found that
I prefer the peppers added earlier so that they almost
dissolve into the stew.

Also, I often add another tbsp of paprika to the onion
and cook the paprika to give it a "toasty" flavor before
putting in the meat.

Do not thicken the sauce.

From: Dave Sacerdote, NCE, 28 Aug 2005

From: Dave Sacerdote Date: 08-25-05
Cooking

MMMMM



... Shipwrecked in Silver Spring, Maryland. 01:49:45, 07 Apr 2022
___ Blue Wave/DOS v2.30

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

On 04-06-22 20:13, Sean Dennis <=-
spoke to Dale Shipp about Re: Heart attack <=-

The infection risk I can understand -- buy why is your high A1C a
factor in the surgery? Does that have an effect on the blood vessels?

It has an effect on my entire body in many ways. A high A1C can
greatly slow healing, lower my immune system to allow a much greater
risk of infection, cause additional blockages...you name it, diabetes
can cause it directly or indirectly.

I was aware of some of the effects of high A1C, but did not realize that
it was that bad.

I am getting strict on my diet and monitoring my blood sugar. I
cheated death once and I don't think I'd be lucky a second time.

Good for you. Keep at it. Maybe, with enough diligence, you can even
achieve the results that NC Ruth did -- from being on insulin to totally
free of it with diet.


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

Title: Slow Cooker Vegetable Minestrone (2 Points) Tested
Categories: Crockpot, Tested
Yield: 8 Servings

MMMMM------------------SEE ** BELOW FOR CHANGES-----------------------
4 c Vegetable or chicken broth**
4 c Tomato juice**
2 ts Dried basil leaves
1 ts Salt (I omitted)
1/2 ts Dried oregano leaves
1/4 ts Pepper
2 md Carrots - sliced (1 cup)
2 md Celery stalks - chopped (1
-cup)
1 md Onion - chopped (1/2 cup)
1 c Sliced fresh mushrooms (3
-ounces)
2 Garlic cloves - finely
-chopped
1 cn Diced tomatoes (28 ounces)
-undrained**
1 tb Dried chopped onions
1 1/2 c Uncooked rotini pasta - 4
1/2 Ounces
-Shredded Parmesan if
-desired

Original recipe Makes a lot of soup.

I cut recipe in half but still used the 14 oz can diced tomatoes and
the 15 oz can Cannelli Beans. With this version this soup fits
nicely into my 4 quart crockpot. I added 2 cups shredded cabbage and
one additional can 11.2 oz V-8. Also added one beef boullion cube.
Cooked on High for three hours, added pasta and cooked 20 more
minutes.



NOTES:** (For full recipe from above)

I used two Knorr Vegetable Cubes, plus 4 cups water
I Used 22 oz V- 8
I Used one 14 oz can diced tomatoes
I added one 15 oz can Cannelli Beans-drained
I added 4 cups precut slaw mixture with veggies

Above modified recipe just fits in my 6 quart slow cooker.

I added the cabbage along with the other veggies.

I cooked the soup on high for 3 hours, added rotini and canneli beans
and cooked another 20 minutes.

Mix all ingredients in 6 quart slow cooker except pasta and
cheese. Cover and cook on low heat setting 7-8 hours or until veggies
are tender. Stir in pasta, cover and cook on high heat setting 15-20
minutes or until pasta is tender. Sprinkle each serving with cheese.
(add points if necessary)

Weight Watchers Points as modified - 2 points per cup, plus any
cheese.

Converted to MM format by Dale and Gail Shipp, Columbia Md.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 02:17:24, 07 Apr 2022
___ Blue Wave/DOS v2.30

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

Shaun Buzza wrote to Dave Drum <=-

Errrrrmmmmmm the "previous poster" is, in fact, from Canuckistan.
Really, assuming that Toronto hasn't seceded in the past 24 hours.

Heh, considering how some entire states are farther north than
Toronto, I'm not so sure they wouldn't! (o_-)

Much of Canadia is farther north than Toronto.

Now that you've made yourself known - stick around. We can use the
new company. Bv)+

Uhmmm, please excuse me while I go back to lurking....
Nothing to see here, folks! Move along!

) (o_o) (>_>)

Pay no attention to the man behind the curtain, Dorothy.

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

Title: Donut Wizard Basic Donuts
Categories: Breads, Dairy
Yield: 12 Servings

2 c Flour
1/2 c Sugar
1 ts Baking powder
1 lg Egg; beaten
1 c Milk
1 ts Vanilla extract
4 ts Oil

Set oven @ 325┬║F/163┬║C.

Lightly spray donut pan with non stick spray oil.

Mix together flour, sugar and baking powder. Next, add
egg, milk, oil and vanilla and mix vigorously until
well blended. Pour batter into molds up to 2/3 full.

Bake 8 minutes or until tops spring back when lightly
touched. Let cool.

Remove and dip into glaze or cinnamon and sugar if
desired. Decorate with your favorite toppings.

Makes approximately 12 large donuts or 36 bite size
donuts.

From: http://www.recipelink.com

Uncle Dirty Dave's Archives

MMMMM

... It's okay to eat fish because they don't have any feelings.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dale Shipp wrote to Dave Drum <=-

When I had mine out it was because it was full of rocks. Passing a
gall stone is nearly as painful as passing a kidney stone.

I had no stones nor any pain. The gall bladder just died for no
apparent reason.

People, being what they are, filled me up with hooror stories about my diet being forever changed and all the lovely fatty foods I'd have to eschew in future. But, y'know, none of that came true. I still eat
what I please with no problems.

I heard some of the same stories. But my diet has not changed at all, albeit I do not eat as many fried foods as I did 20 years ago.

Dave talks about letting the green peppers cook to nothing other than flavor in the stew. I can go with that, but I'd also add some rough
cut green peppers in later in the process -- similar to what I do with
my Gumbo.

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

Title: Porkolt
Categories: Hungarian, Meat, Main dish
Yield: 4 servings

Dave's notes: Gundel specifies that the bell pepper be
added at the end with the tomatoes. I have found that
I prefer the peppers added earlier so that they almost
dissolve into the stew.

I think Gundel's original is/would be my preference.

This feeds a crowd or crowds the freezer. Bv)=

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

Title: Porkolt (Hungarian Stew) Made With Pork
Categories: Pork, Vegetables, Pasta, Chilies, Dairy
Yield: 14 Servings

5 sl Thick-cut bacon; diced
2 lg Onions; diced
1/4 c Hungarian paprika
1 1/2 ts Garlic powder
1/4 ts Ground black pepper
5 lb Boneless pork; trimmed
1 lg Yellow bell pepper; seeded,
- diced
28 oz Can diced tomatoes; w/liquid
2/3 c Beef broth
2 c Dairy sour cream
12 oz (2 pkg) wide egg noodles *

* We prefer to serve it with noodles, but galuska
(Hungarian dumplings) or rice are good, too.

Place the bacon in a large, deep skillet, and cook over
medium-high heat until evenly browned, about 10 minutes.
Drain, and reserve the drippings. Add the onions to the
bacon and cook together until the onion is translucent.
Remove skillet from heat and stir the paprika, garlic
powder, and pepper into the bacon mixture. Transfer the
mixture into a large stockpot.

Heat a small amount of the reserved bacon drippings in the
skillet again over medium-high heat. Cook the pork chops
in batches in the hot drippings until evenly browned on
both sides. Use additional bacon drippings for each batch
as needed. Remove the pork chops to a cutting board and
blot excess fat off the surface of the chops with a paper
towel; cut into bite-sized cubes and stir into the bacon
mixture.

Heat a small amount of the bacon drippings in the skillet;
cook and stir the bell pepper in the hot drippings until
softened and fragrant; drain on a plate lined with paper
towels. Stir the cooked pepper into the bacon mixture.

Pour the tomatoes with liquid and beef broth into a
stockpot and place the pot over medium-high heat. Bring to
a simmer and reduce heat to medium-low. Cook until the
stew begins to thicken, stirring occasionally, about 90
minutes. Stir the sour cream into the stew just before
serving.

Bring a pot with lightly-salted water and bring to a
rolling boil; add the egg noodles to the water and return
to a boil. Cook uncovered, stirring occasionally, until
the pasta has cooked through, but is still firm to the
bite, about 5 minutes. Drain well in a colander set in the
sink. Ladle the stew over the drained noodles to serve.

UDD Note: I have added 1/2 a bell pepper, cored/chopped
in the last 20- 30 minutes of cooking so that it's soft
but still visible.

FROM: Debra Finck (Soups and Stews)

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Everything in the world may be endured except continued prosperity" Goethe
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

Getting older is the goal, right?

As a friend and fellow soldier who moved to the US from Sudan told me during my basic training: "growing older is a privilege not everyone
has". That's stuck with me over the years.

Just ask the citizens of Bucha, Ukraine.

I sort-of paid attention the "warning" signs PSAs that our Gummint and
the American Heart Association put out. Unexplained pain in the upper
arm, chest pains (not caused by a gas bubble), etc.

Same here. The massive headache, cold sweats, and nausea told me that
it wasn't just heartburn. I had no shortage of breath and little chest pain though my left shoulder, arm, and upper back were on fire.

Did you declaim "It's the big one, Elizabeth"? (c) Redd Foxx Bv)=

Turns out I was drowning in my own juices (CHF). They drained 150 lb
of water from me with a Lasix drip and a catheter, got my blod pressure under control, decided I was diabetic, and several other things. When I was able to eat they sent me a bowl/big cup of beef broth. I swear that was probably the best thing I'd ever tasted at that time.

My birth father had about 50 pounds of water taken off of his heart due
to CHF also. The food at the hospital was okay but it was the same
thing EVERY DAY. I admit that the VA's food service was better and has much more variety to it but the VA doesn't deal with heart attacks directly here.

Ewwwwwww ... should have lived with the memory.

My mom thinks I'm weird because I enjoy eating plain flavored Jell-O by itself. She calls it hospital food.

That's one of the foods I'll eat if presented but wouldn't make or order
from a menu.

This is one of my favourite soups .......
Title: Beef-Barley Soup

That does look delicious!

'tis.

My favorite soup is my mom's chicken noodle soup made with fresh ingredients. My second favorite is my mom's potato soup made with
freshly mashed potatoes (the job to mash the potatoes fell to me as a
kid which made me appreciate the dinner even more).

I make a number of variations on chicken soup. When I make potato soup
I'll sometimes use "instant" (usually flakes) as a thickener.

A soup I'd definitely try:

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

Title: Lord and Taylor's Scotch Broth
Categories: Mom's best, Soups
Yield: 8 Servings

Scotch broth be good stuff, Maynard.

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

... We are born naked, wet and hungry. Then things get worse.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,

Keep us posted as to when it's rescheduled for. Hopefully the risks are ones that can be resolved quickly. Avoiding stress--easier said than
done. (G)

It will probably be in June or July. I have to get my A1C down, get
rid of a toe infection (caused by my podiatrist, go figure), and have three bad teeth pulled.

OK, you've got your work cut out for you now. I cut my A1C sharply by
cutting out a lot of carbs (starchs and sugars) for the first year after getting a diabetes diagnosis. I'll have more of them now, but still keep
half an eye on how much I consume.

As for avoiding stress, I deal with the VA and my parents. Not always easy to avoid. <G>

No, not the easiest to deal with. My parents are both deceased, just
siblings to (thankfully, now only occaisionally) deal with plus normal
day to day stresses.

Title: Sausage-Bean Chowder
Categories: Soups
Yield: 4 servings

1 lb Bulk hot pork sausage
1 lg Can Kidney beans, undrained
1 lg Can tomatoes
2 c Water
1 lg Onion, chopped
2 ea Bay leaves
1 1/2 ts Salt
1/2 ts Garlic salt
1/2 ts Thyme
1/2 ts Black pepper
3 ea Potatoes, peeled, raw and
Diced
1/2 ea Bell pepper, chopped

Watch the carbs in the potatoes and beans; together they can add quite a
few.

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


... I hit my CTRL key, but I'm STILL not in control

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

Dale Shipp wrote to Sean Dennis <=-

I was aware of some of the effects of high A1C, but did not realize
that it was that bad.

Diabetes affects every organ and system in the body.

Good for you. Keep at it. Maybe, with enough diligence, you can even achieve the results that NC Ruth did -- from being on insulin to
totally free of it with diet.

Unfortunately the damage to my body is too great to be completely off medication but I certainly can control it better and attempt to reverse some
of the damage I have done to myself.

I'd substitute the sherry with chicken broth in this...

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

Title: Mushrooms and Rice
Categories: Diabetic, Rice, Vegetables, Side dishes
Yield: 6 Servings

3 oz Mushrooms, sliced
2 tb Butter (or marg.); melted
1/2 ts Salt
ds Pepper, white
1/4 c Sherry
3 c Rice; hot, cooked

Drain mushrooms, reserving liquid. Saute mushrooms in butter about 5
minutes. Add salt, pepper, and sherry; simmer about 5 minutes. Stir
in rice; add liquid drained from mushrooms and heat thoroughly.

SOURCE: Southern Living Magazine, April, 1974. Typed for you by Nancy
Coleman.

MMMMM

-- Sean

... Hard work has a future payoff. Laziness pays off now.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dale Shipp <=-

I was aware of some of the effects of high A1C, but did not realize
that it was that bad.

Diabetes affects every organ and system in the body.

Good for you. Keep at it. Maybe, with enough diligence, you can even achieve the results that NC Ruth did -- from being on insulin to
totally free of it with diet.

Unfortunately the damage to my body is too great to be completely
off medication but I certainly can control it better and attempt
to reverse some of the damage I have done to myself.

I was doing so well with the daily fasting sugar levels and the A1C that
my croaker had me stop taking the minimal dose od Amaryl I was on. Close monitoring showed the morning readings increasing daily. So, I went back
to the minimal dose pill to "kick start" my body every day. At least I've avoided going on the needle (insulin) .... so far.

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

Title: Apple Rice Pudding
Categories: Diabetic, Desserts, Rice, Fruits
Yield: 6 Servings

2 c Cooked rice *
1 c Milk
1 tb Liquid Sugartwin **
- (1/4 c sugar)
1/4 c Raisins; regular or golden
1 ts Vanilla
1/4 ts Cinnamon
1/4 ts Nutmeg
1 Tart apple; shredded peel on
1/4 ts Ascorbic acid; colour
- keeper ***

1 tbsp liquid Sugartwin has the sweetness of 4 tbsp or 1/4
cup sugar. American Diabetes Assoc. guidelines allow 1 tsp
sugar per serving or 2 tbsp for a 6 serving recipe which
would taste OK to people accustomed to low sugar recipes.

Combine rice, milk, sweetener (or sugar) raisins, vanilla
and spices. Bring to a boil, reduce heat and stir
occasionally until the mixture is creamy.

Core and shred apple and sprinkle with ascorbic acid color
keeper, or with a little lemon juice. Stir apple into rice
mixture. Cook a few minutes longer until apple is soft.
Serve warm or cold.

1/6 recipe made with artificial sweetner - 1 starch
choice, 1 milk

Optional: Cook 2/3 cup rice in 1 2/3 cups water. Make
pudding as above without apple and add 2 tbsp coconut.

Adapted from Light & Easy Choices by Kay Spicer, published
in Canada. Shared by Elizabeth Rodier Jan 94.

NOTES: * I used brown rice - just for S & G

** Granulated (dry) Sugar Twin is MUCH easier as it is
a volume for volume substitute for sucrose sugar.

*** Ascorbic acid is also known as vitamin C. While powder
is available, a sprinkle of lemon or lime juice works just
as well.

Uncle Dirty Dave's Kitchen

MMMMM

... "Pizza tastes as good as being skinny feels." -- Lauren Leto
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Sean Dennis <=-

I was doing so well with the daily fasting sugar levels and the A1C
that my croaker had me stop taking the minimal dose od Amaryl I was on. Close monitoring showed the morning readings increasing daily. So, I
went back to the minimal dose pill to "kick start" my body every day.
At least I've avoided going on the needle (insulin) .... so far.

Right now I am on no other blood-lowering medication for my diabetes except insulin. I take Jardiance which helps other things like my liver and
kidneys but has nothing to do with lowering blood sugar. Going to talk to
my diabetic pharmacist at the VA sometime next week.

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

Title: Pookie's Liver and Onions
Categories: Beef, Offal, Ceideburg
Yield: 2 Servings

1/2 lb Beef liver, in one thin cut
Salt
Pepper
Flour for dredging
2 tb Cooking oil (preferably
Peanut -- corn, or
Sunflower)
2 tb Butter
2 Green onions, minced
1 Clove garlic, minced
1 1/2 md Onions, sliced
1 1/2 ts Flour
1 1/2 c Beef broth
3/4 ts Kitchen Bouquet (seasoning
Sauce)

Even if you hate liver and onions, you'll find this tender, soulful
version a revelation. If you like liver and onions, you're about to
see star bursts. This recipe is based on a dish by brilliant chef
Pookie Turner.

1. Season liver with salt and pepper, to taste. Dredge lightly in
flour.

2. Heat lightly oiled heavy skillet over high heat until fragrant,
about 1 minute. Add liver and fry until lightly browned, about 1
minute per side. Remove liver and reserve.

3. Clean skillet and return it to stove over medium heat until dry.
Add butter, and heat until it is melted. Add green onions, garlic,
and onions; fry, stirring, until onion is translucent (about 6
minutes).

4. Sprinkle the 1 1/2 teaspoons flour over mixture and cook briefly,
until the flour turns golden and loses its raw aroma (about 1
minute); do not let flour brown. Stir in broth, Kitchen Bouquet, 1/2
teaspoon salt, and 1/2 teaspoon pepper. Turn heat to medium-high and
bring to a boil. Cook, stirring, until liquid thickens slightly,
about 6 minutes. Adjust seasoning, if necessary.

5. Return liver to pan and cook on both sides for 30 seconds each (if
liver is thick, cook for 90 seconds per side.) Remove from heat and
serve immediately with boiled rice.

Serves 2.

From "Regional American Classics", California Culinary Academy,
Chevron Chemical Company, 1987.

Posted by Stephen Ceideberg; November 3 1992.

Recipe By : Regional American Classics

From: Martha Sheppard Date: 10 Mar 97 Eat-L List
(Recipes And Food Folklore) Ä

MMMMM

-- Sean

... Money isn't everything but it sure keeps the kids in touch!
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)