On 04-02-22 14:40, Ruth Haffly <=-
spoke to Dave Drum about Eat Here/Get Gas <=-

Just so long as they don't think they've connected with some fancy
French restaurant in your area and put in a take out order. (G)

And then call back with an angry call because Frenchy DD did not
deliver:-}}

If I'm making beed stew I generally add a bag (or two) of frozen veg.

I always use fresh veggies for beef stew. I've seen the bagged, frozen blends, bought a few from time to time but most have at least one
veggie Steve doesn't like or can't eat. Even Wegman's puts out their
own blends; I bought a couple which didn't sail here so haven't bought
any more.

We recently bought some Giant brand frozen petite peas. They were very
good, better than anything else we have bought in recent memory. They
would be a decent addition to any stew.

Last night I discovered two bags of sweet potatoes sitting on the
counter. I asked Dennis where they came from - his son got them at the food bank give-away. He (Dennis) asked "Can we use these?"

Little does he know .......

I know, they can be used for a lot of things--if you like them.

I do, Gail does not -- which is why I order them from the restaurant
here. Baked Sweets, or fried strips. Have yet to see sweet potato
crisps on the menu -- but they would be good (for me).


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

Title: Green Spinach Lentils
Categories: Testing, Indian, Side dish, Slow cooker
Yield: 8 Cups

3 c Whole green lentils
(using split yellow)
1 md Onion, chopped
1 md Tomato, diced
1 ts Grated ginger
2 tb Clove garlic, grated
3 ea Serrano pepper, chopped
1 tb Cumin seeds
1 tb Salt
1/2 ts Garam masala
1 ts Tumeric powder
1 ts Red chile powder
12 c Water
4 c Spinach, chopped,
Firmly packed

Put lentils, onion, tomato, ginger, garlic, green chiles, cumin, salt,
garam masala, turmeric, red chile powder and water in slow cooker.

Cook on high for 6 hours. Add spinach and cook for 30 more minutes.

Serve over basmatic or brown rice.

Testing - on top of stove. Will experiment next in slow cooker.

Indian Slow Cooker.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:49:36, 04 Apr 2022
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Ruth Haffly <=-

We recently bought some Giant brand frozen petite peas. They were very good, better than anything else we have bought in recent memory. They would be a decent addition to any stew.

We also picked up some frozen petite peas, ours were the "No Name" brand.
I'm going to assume the exact same crop as they are very good. So sweet.
I'd polish off the entire bag if I knew the next one would be this good. ;)

I do, Gail does not -- which is why I order them from the restaurant
here. Baked Sweets, or fried strips. Have yet to see sweet potato
crisps on the menu -- but they would be good (for me).

Andrea and I love baked Sweets. I normally grab a big one every other
week and we split it.

Shawn

... Useless Invention: Freeze Dried Water.

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

On 04-04-22 11:25, Shawn Highfield <=-
spoke to Dale Shipp about stew vegies <=-

Andrea and I love baked Sweets. I normally grab a big one every other week and we split it.

If you tried to split the ones I get here in the restaurants, you would
each get about two bites. I doubt that the baked sweet potatoes weigh
in at as much as four ounces each. As I once said to Jim, I have never
seen such small ones in the grocery stores. The ones there are from one
pound and up.
I hope you can find some gluten free sub buns in order to enjoy this
recipe.

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

Title: Hot Tuna Heros
Categories: D/g, Seafood, Sandwich, Boat
Yield: 6 servings

2 cn Tuna, drained (7 oz each)
See Notes in Direction
1 c Celery; chopped
1 c Peas, frozen
1/4 c Onion; finely diced
4 sl Cheese, Swiss, cubed
1/2 c Mayo; Hellmans, to moisten
6 Buns, sub

NOTE:

Recently used one 12 oz can of white meat tuna (before draining) and
cut all of the rest of the ingredients in half. Made 3 small sub
size buns. Enough for dinner.

Using original recipe - then cut in half. That will be enough for two
sub buns.

Drain tuna; separate into small size chunks. Place in medium size
bowl. Add celery, peas, cheese and onions, fold in mayo.

Cut a wedge slice from top of each roll; hollow out inside, leaving a
1/2 inch thick shell. Fill each roll with tuna fish mixture.
Replace top. Wrap each roll separately in foil. Can be refrigerated
for later.

Preheat oven to 400 degrees. Bake 15 mins or until filling is hot
and the buns are crisp. If they were refrigerated for later use -
bake a few minutes longer.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 02:10:21, 05 Apr 2022
___ Blue Wave/DOS v2.30

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

Dale Shipp wrote to Shawn Highfield <=-

If you tried to split the ones I get here in the restaurants, you would each get about two bites. I doubt that the baked sweet potatoes weigh
in at as much as four ounces each. As I once said to Jim, I have never seen such small ones in the grocery stores. The ones there are from
one pound and up.

Exactly. To be honest I wouldn't mind some smaller ones.

I hope you can find some gluten free sub buns in order to enjoy this recipe.

The standard GF hot dog buns are so thick they are the size of a sub bun.
When Andrea is craving a hot dog she normally just uses a wrap now for it instead of the giant bun.

Shawn

... Aviation Lie ─ No need to look that up, I've got it all memorised.

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

Hi Dale,

Just so long as they don't think they've connected with some fancy
French restaurant in your area and put in a take out order. (G)

And then call back with an angry call because Frenchy DD did not deliver:-}}

Only if they have last number called listing on their phone if it was a
mis dial in the first place.

If I'm making beed stew I generally add a bag (or two) of frozen veg.

I always use fresh veggies for beef stew. I've seen the bagged, frozen blends, bought a few from time to time but most have at least one
veggie Steve doesn't like or can't eat. Even Wegman's puts out their
own blends; I bought a couple which didn't sail here so haven't bought
any more.

We recently bought some Giant brand frozen petite peas. They were
very good, better than anything else we have bought in recent memory.
They
would be a decent addition to any stew.

It sounds like it. We do buy frozen peas from time to time as Steve
likes them. We'll also get a mix of frozen peas & carrots and frozen
green beans to put into home made chicken soup. Since Steve can't have
the corn that is in so many commercial blends, we make our oun custom
mix.

Last night I discovered two bags of sweet potatoes sitting on the
counter. I asked Dennis where they came from - his son got them at the food bank give-away. He (Dennis) asked "Can we use these?"

Little does he know .......

I know, they can be used for a lot of things--if you like them.

I do, Gail does not -- which is why I order them from the restaurant
here. Baked Sweets, or fried strips. Have yet to see sweet potato
crisps on the menu -- but they would be good (for me).

I'm sure some restaurant, somewhere does them. Meanwhile, we get
(usually at Costco) bags of Terra Chips which are a mix of taro, sweet
potato, parsnip and batata (Cuban sweet potato), with beet juice for
color chips.

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


... OH NO! Not ANOTHER learning experience!

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

Quoting Shawn Highfield to Dale Shipp <=-

Andrea and I love baked Sweets. I normally grab a big one every other week and we split it.

I ma halfing half of a baked sweet potato as I type. I dressed it
with butter, garlic, cayenne and thyme.

The other half will be peeled and chopped up tomorrow, then turned
into a cream soup.

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

Title: Black Bean, Sausage, and Sweet Potato Soup
Categories: Soups, Sausage, Smoked, Beans, Potatoes
Yield: 4 Servings

1 1/2 c Dried black beans
3 cl Garlic; minced
1 Bay leaf
1/4 ts Ground allspice
2 c Chicken broth
5 1/2 c Plus 1 tablespoon water
1 tb Tomato paste
1/4 lb Smoked hot beef and pork
-sausage; cut into
1/2 -inch pieces
1/2 ts Worcestershire sauce
1 lb Sweet potatoes
3 Scallions; chopped
Garnish: chopped scallion

In a 4-quart saucepan simmer beans, garlic, bay leaf, allspice,
broth, and 5 1/2 cups water, partially covered, until beans are
tender, about 50 minutes. Discard bay leaf. In a blender pur0e 1
cup beans with 1 cup cooking liquid and return to pan.

In a small bowl stir together tomato paste and remaining
tablespoon water and stir into beans with sausage and
Worcestershire sauce. Simmer soup, covered, 15 minutes. Soup may
be prepared up to this point 3 days ahead, cooled, uncovered, and
chilled, covered.

While soup is simmering, peel sweet potatoes and cut into 1/2-inch
pieces. In a steamer set over boiling water steam potatoes,
covered, until tender, about 10 minutes. Stir potatoes, scallions,
and salt and pepper to taste into soup.

Makes about 8 cups

Serve soup garnished with scallion greens.

Source: Gourmet December 1995
Posted to EAT-L by Jennie Craig

MMMMM


Cheers

Jim


... I love sweet potatoes. I love marshmallows. BUT NOT TOGETHER!

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