Due to a false positive I was off work quite a lot over the last couple ofweeks.
No Frills had bacon on for only $2.99 a package (Normally around $6.99) so Igot a package of that.

1/2 a package of bacon chopped and fried.
Remove bacon to a bowl
1 onion fried about 5 mins
1/2 a brick frozen spinish (nuked for 2 mins)
Add spinish and bacon and some olive oil.
Add cooked pasta (about 1/4 box mac I used)
add the last of a bit of shredded cheese
bit of pasta water toss to combine and eat.

We called it broke pasta. I also added (to my portion) some hot pepper flakes, black pepper, and pink pepper (just because) and a bit of parsley.

Shawn

... Anything you say can and will be misquoted and used against you.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Shawn Highfield wrote to All <=-

We called it broke pasta. I also added (to my portion)

Broke or not, sounds good. Much like my "accidental chili mac" I made the other day by scrounging around in my pantry and freezer. I should write
that recipe down one of these days.

-- Sean

... Newton's Law: a bird in the hand is safer than one overhead.
___ MultiMail/FreeBSD v0.52
--- Maximus/2 3.01
* Origin: Outpost BBS (1:18/200)

Shawn Highfield wrote to All <=-

Due to a false positive I was off work quite a lot over the last couple ofweeks. No Frills had bacon on for only $2.99 a package (Normally
around $6.99) so Igot a package of that.

1/2 a package of bacon chopped and fried.
Remove bacon to a bowl
1 onion fried about 5 mins
1/2 a brick frozen spinish (nuked for 2 mins)
Add spinish and bacon and some olive oil.
Add cooked pasta (about 1/4 box mac I used)
add the last of a bit of shredded cheese
bit of pasta water toss to combine and eat.

We called it broke pasta. I also added (to my portion) some hot pepper flakes, black pepper, and pink pepper (just because) and a bit of
parsley.

When I was going back to school in the 1960s and working eveniings as
the toll-taker at a perking garage (min-wage gig) my go-to "poverty
suppers" were often a generic box of mac & cheese, a pound of ground
beef, and a can of "store brand" (cheap) cream of mushroom soup. Fed
two generously w/leftovers. Bv)=

Of course in '68 the mac 'n cheeze was 10c, the burger was 79c/lb and
the soup was 15c/20c per can.

Now the mac & cheese is 59c (store brand), the hamburg is U$2.39/lb,
and generic/store brand cream of mushroom is U$1/can. Bv)=

Min wage in '68 was U$1.25/hr. Min wage (in my state) currently is
U$12/hr. Bv)=

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

Title: Poverty Soup
Categories: Vegetables, Cheese, Pasta, Herbs
Yield: 1 Serving

3 tb Tomato paste
1 c Water
Mixed herbs
1/2 c Gnocchi; cooked (opt)
1/2 c Peas & corn; thawed (opt)
1/4 c Chickpeas; drained (opt)
2 tb Cottage cheese (opt)
Salt % pepper

Place gnocci (or any other cooked pasta) in a bowl with
frozen veggies/beans. Pour in tomato paste and mixed
herbs.

Pour on water and mix well. Taste for desired consistancy.

Microwave on med-high, until bubbly and heated through.

Top with cottage cheese and pepper. I needed no salt.

I also added 1 tbsp of my mum's home-made spicy tomato
sauce. Its a very flexible recipe.

By Bronwyn MacArthur

RECIPE FROM: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... I would never eat inorganic food.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Re: Broke pasta
By: Dave Drum to Shawn Highfield on Mon Jan 17 2022 06:10 am

Shawn Highfield wrote to All <=-

Due to a false positive I was off work quite a lot over the last couple ofweeks. No Frills had bacon on for only $2.99 a package (Normally around $6.99) so Igot a package of that.

1/2 a package of bacon chopped and fried.
Remove bacon to a bowl
1 onion fried about 5 mins
1/2 a brick frozen spinish (nuked for 2 mins)
Add spinish and bacon and some olive oil.
Add cooked pasta (about 1/4 box mac I used)
add the last of a bit of shredded cheese
bit of pasta water toss to combine and eat.

We called it broke pasta. I also added (to my portion) some hot pepper flakes, black pepper, and pink pepper (just because) and a bit of parsley.

When I was going back to school in the 1960s and working eveniings as
the toll-taker at a perking garage (min-wage gig) my go-to "poverty
suppers" were often a generic box of mac & cheese, a pound of ground
beef, and a can of "store brand" (cheap) cream of mushroom soup. Fed
two generously w/leftovers. Bv)=

Of course in '68 the mac 'n cheeze was 10c, the burger was 79c/lb and
the soup was 15c/20c per can.

Now the mac & cheese is 59c (store brand), the hamburg is U$2.39/lb,
and generic/store brand cream of mushroom is U$1/can. Bv)=

Min wage in '68 was U$1.25/hr. Min wage (in my state) currently is
U$12/hr. Bv)=

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

Title: Poverty Soup
Categories: Vegetables, Cheese, Pasta, Herbs
Yield: 1 Serving

3 tb Tomato paste
1 c Water
Mixed herbs
1/2 c Gnocchi; cooked (opt)
1/2 c Peas & corn; thawed (opt)
1/4 c Chickpeas; drained (opt)
2 tb Cottage cheese (opt)
Salt % pepper

Place gnocci (or any other cooked pasta) in a bowl with
frozen veggies/beans. Pour in tomato paste and mixed
herbs.

Pour on water and mix well. Taste for desired consistancy.

Microwave on med-high, until bubbly and heated through.

Top with cottage cheese and pepper. I needed no salt.

I also added 1 tbsp of my mum's home-made spicy tomato
sauce. Its a very flexible recipe.

By Bronwyn MacArthur

RECIPE FROM: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... I would never eat inorganic food.

LOL! Reminds me of 'outa-stuff cooking' line I ran. I find it amazing that so many do not have these basic tricks. The younger they are, the less often they do.

Frankly blame busy parents age now around 40, who didn't pass on basic cookery to their kids. Me? I made a game with Charlotte that goes back to when she was 7 in Sasebo and we expanded it when she was 10 am moved into base housing. That became 'flock stew' and such things.

Last night we had home made pizza. I wanted to tinker but I also wanted lots of timeslots to work on some BBS things here (Sorry Dave, havent fixed the 5 echos on 1:275/100 yet).

Dough made in a bread machine:
3 cups flour (all purpose)
1 cup water
3/4 tsp salt
1 tsp yeast
spices as desired (I added 1tsp garlic powder and 1 tsp dried chives)
4 tsp olive oil

1.5 hours later you can shape to a thick crust or roll to 2 thin crusts.

Sauce was a simple red made the day before.

2 28oz cans crushed tomatoes
1 12 oz can tomatoes with chilis (rotel works)
1 16 oz can tomato sauce
1 TB dried minced onion
1 tsp Whiskey Smoked black Pepper
1 tsp Garlic powder
3/4 lb ground beef
3/4 lb raw sausage

Pizza topped with fresh cut onion, bell pepper, Pepperoni, various cheeses

Dough makes 6-12 servings depending on thin or thick crust for a cost of 38cents production.

The red sauce costs about 5$ total but has 12 or more servings (closer to 32 servings if topping a pizza only). It's about 40cents per 1/2cup.

Add-on items to the pizza were about 50cents for whole pizza.

38+40+50=1.28 /6 = 21 cents a slice.

Works well!

I also made a simple pasta bake with the red sauce.

1 cup dry pasta (use type of choice but I used Cellentani this time)
1/2 to 1 cup red sauce
1 cup grated cheese

Make the pasta and drain then add the rest with 1/2 cup of the cheese for the top. Put a lid on the casserole for the first 35 minutes at 350F then remove the lid for the last 10 mins.

15+40+50=1.05 total and 6 servings is 17cents a serving.

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Dave Drum wrote to Shawn Highfield <=-

the toll-taker at a perking garage (min-wage gig) my go-to "poverty suppers" were often a generic box of mac & cheese, a pound of ground
beef, and a can of "store brand" (cheap) cream of mushroom soup. Fed
two generously w/leftovers. Bv)=

Done that in the past, now the boxed mac & cheese that is gluten free is
too expensive. Can make it cheaper from scratch. ;)

Now the mac & cheese is 59c (store brand), the hamburg is U$2.39/lb,
and generic/store brand cream of mushroom is U$1/can. Bv)=

Annes GF mac & cheese = $1.97, ground tube meat = $5.97, Aylmer GF
cream of mushroom soup = $0.97. So I guess it's still a cheap(ish) meal.

Min wage in '68 was U$1.25/hr. Min wage (in my state) currently is U$12/hr. Bv)=

$15/hr here now, in '68 in ontario $1.16

Shawn

... What is a "free gift"? Aren't all gifts free?

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

Carol Shenkenberger wrote to Dave Drum <=-

When I was going back to school in the 1960s and working eveniings as
the toll-taker at a perking garage (min-wage gig) my go-to "poverty
suppers" were often a generic box of mac & cheese, a pound of ground
beef, and a can of "store brand" (cheap) cream of mushroom soup. Fed
two generously w/leftovers. Bv)=

Of course in '68 the mac 'n cheeze was 10c, the burger was 79c/lb and
the soup was 15c/20c per can.

Now the mac & cheese is 59c (store brand), the hamburg is U$2.39/lb,
and generic/store brand cream of mushroom is U$1/can. Bv)=

Min wage in '68 was U$1.25/hr. Min wage (in my state) currently is
U$12/hr. Bv)=

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

Title: Poverty Soup
Categories: Vegetables, Cheese, Pasta, Herbs
Yield: 1 Serving

LOL! Reminds me of 'outa-stuff cooking' line I ran. I find it amazing that so many do not have these basic tricks. The younger they are, the less often they do.

Frankly blame busy parents age now around 40, who didn't pass on basic cookery to their kids. Me? I made a game with Charlotte that goes
back to when she was 7 in Sasebo and we expanded it when she was 10 am moved into base housing. That became 'flock stew' and such things.

Probably because the parents can't cook either. A friend of mine married
a wife whose cooking skills went as far as "boil in bag" and nuked Marie Callender entrees.

As for kids not learning to cook - I blame McDonalds and the easily
available and cheap fats food more than lazy parents.

I once self-published a little cook booklet entitled "Cooking for
Bachelors and the Newly Single". It contained easy to fix recipes of
"can opener cookery" that didn't look or taste like can opener cuisine.

S.O.S., Tuna & Noodles, Chilli Mac, etc. all were first printed in my
newspaper column "The Dim View: Reflections in a Jaundiced Eye".

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

Title: Tuna On Shingle - The Dim View
Categories: Seafood, Soups, Dairy, Breads
Yield: 3 Servings

10 oz (2 cans) tuna; drained *
1/3 c Diced bell pepper
1/4 ts Black pepper
1/4 ts Granulated garlic
10 3/4 oz Can Cream of Celery soup
3 tb Milk; as needed
Toasted bread or muffins

This is super easy and makes a great breakfast, light
lunch or supper. A country-style toasted bread makes
this dish.

Saute bell peppers until wilted.

Add undiluted soup, season with pepper and garlic.

Fold tuna into soup mixture being careful not to break
too much. Add 2 or 3 tbs milk or more to achieve creamy
consistency.

Heat to simmer.

Serve over toast of your choice.

* Note: This can also be done with leftover salmon

From: The Dim View Column; 10 October 1969

Uncle Dirty Dave's Kitchen

MMMMM



... Preserve wildlife...pickle a squirrel.

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

Shawn Highfield wrote to Dave Drum <=-

the toll-taker at a parking garage (min-wage gig) my go-to "poverty suppers" were often a generic box of mac & cheese, a pound of ground
beef, and a can of "store brand" (cheap) cream of mushroom soup. Fed
two generously w/leftovers. Bv)=

I see that the city is going to demolish that "dilapidated" parking ramp
and another couple of adjacent properties to build a downtown campus for
the University of Illinois - Springfield. Makes me feel old, that does.
The ramp was still fairly new when I worked in the toll booth. But if
I do the math ... that was over 50 years ago. Sheesh.

Done that in the past, now the boxed mac & cheese that is gluten free
is too expensive. Can make it cheaper from scratch. ;)

Now the mac & cheese is 59c (store brand), the hamburg is U$2.39/lb,
and generic/store brand cream of mushroom is U$1/can. Bv)=

Annes GF mac & cheese = $1.97, ground tube meat = $5.97, Aylmer GF
cream of mushroom soup = $0.97. So I guess it's still a cheap(ish)
meal.

Is that C$5.97/lb or 3 lb? Or the equivalent in grams/kilograms?

Min wage in '68 was U$1.25/hr. Min wage (in my state) currently is U$12/hr. Bv)=

$15/hr here now, in '68 in ontario $1.16

We're going up U$1 every year until we hit U$15/hour which someone seems
to think is a magick number for a "living wage". All it's going to do is
drive prices for staple items higher ... which will move the "living wage" target further upward. It's a never ending cycle.

... What is a "free gift"? Aren't all gifts free?

Especially Covid, the gift that keeps on giving.

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

Title: Fresh Gluten-Free Pasta
Categories: Five, Pasta, Rice
Yield: 4 servings

1 1/2 c Brown rice flour; more for
- dusting (7 1/2 oz; 212 g)
1/2 c Tapioca starch (2 oz; 56 g)
1 ts Xanthan gum
4 lg Eggs (approx 7 oz; 200 g out
- of shell)

In large bowl, whisk together brown rice flour, tapioca
starch, and xanthan gum. Add eggs. Switch to a wooden
spoon and stir until a dough forms. Generously dust your
counter with brown rice flour. Turn dough out onto
counter and knead a few times until fairly smooth.

Divide dough into four equal pieces and work with 1
piece at a time, keeping the rest covered. Press the
dough to flatten it slightly. Using a pasta machine set
at the widest setting, run the dough through 2 times.
Continue rolling dough through successively narrower
settings until you reach the second-to-last setting.

Cut dough sheet in half horizontally and pass each
through the fettuccine cutter. (The spaghetti setting is
too thin for this gluten-free pasta.) Dust pasta with
brown rice flour and place on a rimmed baking sheet.
Repeat with remaining dough pieces.

Bring a pot of salted water to a boil. Cook half the
batch of pasta until tender, about 5 minutes. Toss with
sauce. Repeat with remaining pasta. Serve immediately.

RECIPE FROM: https://glutenfreebaking.com

Uncle Dirty Dave's Archives

MMMMM

... I didn't know it was impossible when I did it.

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

On 01-17-22 06:10, Dave Drum <=-
spoke to Shawn Highfield about Broke pasta <=-

When I was going back to school in the 1960s and working eveniings as
the toll-taker at a perking garage (min-wage gig) my go-to "poverty suppers" were often a generic box of mac & cheese, a pound of ground
beef, and a can of "store brand" (cheap) cream of mushroom soup. Fed
two generously w/leftovers. Bv)=

It is strange how the things we learn when we are struggling on a low
income budget can stick with us later in life when we might not need to
be as frugal (note that I did not say cheap).

Of course in '68 the mac 'n cheeze was 10c, the burger was 79c/lb and
the soup was 15c/20c per can.

I can recall sirloin steak at 79c per pound, but that was in the very
early 60s.

Now the mac & cheese is 59c (store brand), the hamburg is U$2.39/lb,
and generic/store brand cream of mushroom is U$1/can. Bv)=

I've not seen hamburger as low priced as $2.39/lb in a long time.
Around here it is about $3.99 for 80%, and higher prices up to $6.99/lb
for 93%.


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

Title: Ham Stuffed Potatoes
Categories: Side dish, Vegetable, Sthrn/livng
Yield: 4 servings

4 lg Baking potatoes
Vegetable oil
1 Egg; separated
1/2 c Ham; cooked, finely chopped
1/4 c Milk
1/2 ts Salt
1/4 ts Pepper

Scrub potatoes thoroughly, and rub skins with oil; bake at 400
degrees for 1 to 1-1/4 hours or until done.

Allow to cool to touch. Slice skin away from top of each potato.
Carefully scoop out pulp, leaving shells intact; mash pulp.

Beat egg yolks; add ham, milk, salt, and pepper. Stir into potato
pulp, mixing well. Beat egg white until stiff peaks form; fold into
potato mixture. Stuff shells with mixture. Bake at 450 degrees for
10 minutes or until lightly browned.

SOURCE: Southern Living Magazine, October, 1979.
Typed for you by Nancy Coleman
From: Nancy Coleman Date: 30 Mar 94

MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:56:28, 18 Jan 2021
___ Blue Wave/DOS v2.30

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

Dave Drum wrote to Shawn Highfield <=-

that does. The ramp was still fairly new when I worked in the toll
booth. But if I do the math ... that was over 50 years ago. Sheesh.

Don't do math Dave, it's never worth figuring out how old you are. :)

Is that C$5.97/lb or 3 lb? Or the equivalent in grams/kilograms?

$5.97/lb I used the same measurements you did in your post. Those
were also walmart.ca prices as their website is the easist one to
nagivate for that stuff.

We're going up U$1 every year until we hit U$15/hour which someone
seems to think is a magick number for a "living wage". All it's going
to do is drive prices for staple items higher ... which will move the "living wage" target further upward. It's a never ending cycle.

Yes it is. Now we are back to a two income family in about a year when
we have paid down the credit card debt we racked up just trying to stay
afloat things might look brighter! ;)

Shawn

... "Speak the truth, but leave immediately after." -- Yugoslav Proverb

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

Hello Dale,

Tuesday January 18 2022 00:50, you wrote to Dave Drum:

It is strange how the things we learn when we are struggling on a low income budget can stick with us later in life when we might not need
to be as frugal (note that I did not say cheap).

I think that is a good thing. After being blessed with a good income and the ability to buy tons of food, now that I am on SNAP and faced with a very limited food budget (but don't get me wrong; I am grateful to have a food budget at all), the lessons learned earlier in life have come to be of very good use now. Much like Dave's "mushroom mac and cheese", I have come up with creative uses of basic food items.

I also now have an old Foodsaavewr thanks to my parents and that comes in handy with freezing meat that I buy at the beginning of the month to last throughout the month. When I can get a chest freezer, that will be even better.

I've not seen hamburger as low priced as $2.39/lb in a long time.
Around here it is about $3.99 for 80%, and higher prices up to
$6.99/lb for 93%.

Hamburger is very expensive in my area too. The cheapest I have seen it is $2.99/lb at ALDI. There are other stores in my area that may have it cheaper but unfortunately it is very difficult for me to go to those storews. Friday, my parents are going to be in town and they are going to take me to a well-known local "discount" supermarket to stock up on a big canned goods sale the store is having.

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

Title: Country Pork Sausage
Categories: Breakfast
Yield: 1 Servings

8 lb Boneless pork but or
-shoulder, cut into 1 1/2"
-cubes
1/2 To 1 - red pepper
3 tb Salt
2 ts Black pepper
2 ts Dried sage

Assemble food grinder with desired grinding disc. Grind pork. Combine
pork and seasonings. Shape into patties or stuff in link sausage,
using the sausage making accessory.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

... People are always available for work in the past tense.
--- GoldED/2 3.0.1
* Origin: Outpost BBS Sysop Console (1:18/200)

Hello Shawn,

Wednesday January 19 2022 10:49, you wrote to Dave Drum:

Yes it is. Now we are back to a two income family in about a year
when we have paid down the credit card debt we racked up just trying
to stay afloat things might look brighter! ;)

That's great news. :D

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

Title: Cranberry Coffee Cake
Categories: Breakfast, Zzz
Yield: 9 Servings

1 c Butter; softened
1 c Sugar
2 Eggs
2 c All-purpose flour
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 c Sour cream
1 ts Almond extract
1 cn Whole berry cranberry sauce
-(16 oz)
1/2 c Walnuts; chopped

MMMMM----------------------GLAZE (OPTIONAL---------------------------
1/3 c Confectioner's sugar
5 ts Warm water
1/2 ts Almond extract

In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine
flour, baking powder, baking soda and salt; add to creamed mixture
alternately with sour cream. Add extract. Spoon a third of the batter
into a 9-inch baking pan. Top with a third of the cranberry sauce.
Repeat layers twice. Sprinkle with walnuts. Bake at 350 for 55-60
minutes.

Combine glaze ingredients and drizzle over cake. - optional.

Recipe by: Taste of Home

Posted to MC-Recipe Digest V1 #854 by John Setzler <jms@twave.net> on
Oct 20, 1997

MMMMM

=== Cut ===

-- Sean

... If the police arrest a mute, do they tell him he has the right to be silent?
--- GoldED/2 3.0.1
* Origin: Outpost BBS Sysop Console (1:18/200)

Quoting Shawn Highfield to All <=-

bacon [and] spinish

That sounds like a good combination. I'll try it soon.

We called it broke pasta.

With the price of bacon these days, not so broke.

Another bacon and pasta thing:

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

Title: Flemish Beef-And-Beer Stew
Categories: Belgian, Bacon, Beef, Pasta, Beer
Yield: 6 Servings

1 1/2 lb Boneless chuck or round
-steak; 1 inch thick
1/4 lb Bacon
4 md Onions; sliced
1 cl Garlic; chopped
3 tb Flour
1 c water
12 oz Dark beer
1 Bay leaf
1 tb Brown sugar; packed
2 ts Salt
1/2 ts Dried thyme leaves
1/4 ts Pepper
1 tb Vinegar
Snipped parsley
Hot cooked noodles

Cut beef into 1/2 inch slices; cut slices into 2 inch strips. (For
ease in cutting, partially freeze beef about 1 1/2 hours.) Cut bacon
into 1/4 inch pieces; fry in Dutch oven until crisp. Remove bacon
with slotted spoon; drain on paper towels. Pour off fat and reserve.
Cook and stir onions and garlic in 2 tablespoons of the reserved
bacon fat until tender, about 10 minutes. Remove onions. Cook and
stir beef in remaining bacon fat until brown, about 15 minutes.

Stir in flour to coat beef; gradually stir in water. Add onions;
beer, bay leaf, brown sugar, salt, thyme, and pepper. Add just
enough water to cover beef if necessary. Heat to boiling; reduce
heat. Cover and simmer until beef is tender, 1 to 1 1/2 hours.
Remove bay leaf. Stir in vinegar; sprinkle with bacon and parsley.
Serve with noodles.

Source: Betty Crocker's International Cookbook.

Shared by Judi M. Phelps


MMMMM

Cheers

Jim


... Someone please explain why I have to pay full price for Swiss cheese?

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

JIM WELLER wrote to SHAWN HIGHFIELD <=-

bacon [and] spinish

That sounds like a good combination. I'll try it soon.

It was!

We called it broke pasta.

With the price of bacon these days, not so broke.

No frills - $3.50 a package. Marked down from six something.
Only time I can afford it.

Shawn

... That must be wonderful! I don't understand it at all.

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

Shawn Highfield wrote to Dave Drum <=-

that does. The ramp was still fairly new when I worked in the toll
booth. But if I do the math ... that was over 50 years ago. Sheesh.

Don't do math Dave, it's never worth figuring out how old you are. :)

's no use. I am reminded of my age several times daily. I'm amazed that
I can still get into the messes I find myself in at my advanced stage
of life. Too bad it's harder and harder to get out of them as I get
older. Bv)=

Is that C$5.97/lb or 3 lb? Or the equivalent in grams/kilograms?

$5.97/lb I used the same measurements you did in your post. Those
were also walmart.ca prices as their website is the easist one to
nagivate for that stuff.

I'm pretty fortunate in this area having two shops that are also working abattoirs (Humphrey's and Magro's Meats) so transport costs are minimal.
And it's dead easy to get special requests and custom cuts.

Humphrey's even has a deal that if you harvest a deer - either by hunting
or with your vehicle - they will process it for you gratis ... if you]
donate 25% of the meat to one of the feed-the-homeless/hungry charities
in town.

The venison sauerbraten I made for the Echo Picnic my sister and I had
in Y2K came from that plan.

We're going up U$1 every year until we hit U$15/hour which someone
seems to think is a magick number for a "living wage". All it's going
to do is drive prices for staple items higher ... which will move the "living wage" target further upward. It's a never ending cycle.

Yes it is. Now we are back to a two income family in about a year when
we have paid down the credit card debt we racked up just trying to stay afloat things might look brighter! ;)

I am somewhat fortunate in that I have only the 2.5K remaining om my
home equity loan - which I took out to pay for a new roof, removing a
large maple tree (7 feet across at ground level) from my back yard and
other needed improvements. I could have paid for them from my on hand
bank balances but didn't want to go bavk to living payday to payday.

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

Title: Dirty Dave's Sauerbraten Marinade
Categories: Marinades, Rubs, Herbs
Yield: 1 Recipe

MMMMM----------------------------RUB---------------------------------
2 ts Salt
1 ts Ground ginger

MMMMM--------------------------MARINADE-------------------------------
2 1/2 c Water
2 c Cider or red wine vinegar
1/3 c Sugar
2 md Onions; peeled, sliced,
- divided
2 tb Mixed pickling spice;
- divided
1 ts Whole peppercorns; divided
8 Whole cloves; divided
2 Turkish bay leaves; divided
2 tb Oil

In a small bowl, combine salt and ginger; rub over meat.

Place in a deep glass bowl. In a large bowl, combine the
water, vinegar and sugar. Pour half of marinade into a
large saucepan; add half of the onions, pickling spices,
peppercorns, cloves and bay leaves. Bring to a boil. Pour
over roast; turn to coat. Cover and refrigerate for 2 - 4
days, turning twice a day.

To the remaining marinade, add the remaining onions,
pickling spices, peppercorns, cloves and bay leaves. Cover
and refrigerate.

TO COOK: Drain and discard marinade from meat; pat dry.
Brown roast in oil on all sides. Place in a Dutch oven or
crock-pot. Put one cup of reserved marinade with all of
the onions and seasonings into a small sauce pan and bring
to a boil. Pour over meat (cover and refrigerate balance
of marinade). If using the Dutch oven cook at a simmer for
3 hours or until the meat is tender. If using a crock-pot
put the meat into the crock-pot and set to low, cook until
meat is tender.

TO MAKE GRAVY: Strain cooking juices, discarding onions
and seasonings. Add enough reserved marinade to the
cooking juices to measure 3 cups. Pour into a large
saucepan; bring to a boil. Reduce heat and simmer until
gravy is thickened. Slice roast and serve with gravy.

Uncle Dirty Dave's Kitchen

MMMMM


... "Good taste is the enemy of comedy" -- Mel Brooks

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

JIM WELLER wrote to SHAWN HIGHFIELD <=-

bacon [and] spinish

That sounds like a good combination. I'll try it soon.

We called it broke pasta.

With the price of bacon these days, not so broke.

Not just bacon - damned near all meat. My GFS store has 3# of their
house brand bacon thick or thin sliced for U$12.99. I scored a package
of each yesterday. Then spent the afternoon in the kitchen cooking the
thin sliced in the microwave. I think I'll do the thick-sliced in the
oven on sheet pans. I'm set on bacon for the next month or two. Bv)=

Now if I could convince my room-mate to use the rendered bacon fat to
cook his eggs ..... instead of his invariable practice of melting a gob
of vegetable shortening. But "That's how I've always done it" says he.

Another bacon and pasta thing:

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

Title: Flemish Beef-And-Beer Stew
Categories: Belgian, Bacon, Beef, Pasta, Beer
Yield: 6 Servings

Bacon enhances most things .....

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

Title: One-Pan Fish w/Bacon & Sweet Corn
Categories: Seafood, Vegetables, Pork, Citrus, Herbs
Yield: 4 servings

4 (6 oz ea) fish fillets; skin
- on or off
Salt
1/2 c Chopped flat-leaf parsley;
- leaves & tender stems
1/2 ts Red-pepper flakes
2 cl Garlic; fine grated
1 tb Chopped thyme leaves
1 Lemon
4 tb Extra-virgin olive oil
4 sl Bacon; chopped
2 sm Shallots; fine chopped
2 c Fresh corn niblets

Lightly season both sides of the fish fillets with salt.
In a large bowl, combine 1/4 cup parsley with the
red-pepper flakes, garlic and thyme. Zest the lemon into
the bowl and stir in 2 tablespoons olive oil. Transfer
the fish to the bowl and turn to coat. Cover and
marinate at room temperature for 15 minutes. (The fish
can be covered tightly and refrigerated for up to 12
hours.) Cut the zested lemon into 8 wedges and set
aside.

Heat a large skillet over medium. Add the bacon and
cook, stirring frequently, until crispy, about 6
minutes. Using a slotted spoon, transfer to a plate
lined with a paper towel.

Increase the heat to medium-high. Add the remaining 2
tablespoons olive oil to the bacon drippings in the
skillet. Lay the marinated fish fillets in an even layer
(skin-side down if your fillets are skin-on) and cover
fish with any leftover marinade from the bowl. Cook
until the fish is firm, opaque and flakes easily when
poked with a fork, 2 to 3 minutes per side. Transfer the
fish to a serving platter; keep the skillet on the
stove.

Lower the heat to medium, and add the shallots and
reserved bacon. Cook, stirring, until the shallots
soften, about 2 minutes. Add the corn, stir and cook
until just tender, about 2 minutes. Season with salt and
squeeze in the juice from 3 lemon wedges. Add the
remaining 1/4 cup chopped parsley, stir and spoon over
the fish. Serve with the remaining lemon wedges for
squeezing.

By: Yewande Komolafe

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... "Speak the truth, but leave immediately after." -- Yugoslav Proverb

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

Dave Drum wrote to Shawn Highfield <=-

Humphrey's even has a deal that if you harvest a deer - either by
hunting or with your vehicle - they will process it for you gratis ...
if you] donate 25% of the meat to one of the feed-the-homeless/hungry charities in town.

That's a good deal.

I am somewhat fortunate in that I have only the 2.5K remaining om my
home equity loan - which I took out to pay for a new roof, removing a large maple tree (7 feet across at ground level) from my back yard and other needed improvements. I could have paid for them from my on hand
bank balances but didn't want to go bavk to living payday to payday.

That's what credit is for. When used correctly it's worth it. We didn't
have a balance on anything for years, but when she went to school for 3
years and my earning changed... However things are getting easier again.

Shawn

... I sold my soul to the Devil. He gave it back.

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

Shawn Highfield wrote to Dave Drum <=-

... I sold my soul to the Devil. He gave it back.

"Heaven doesn't want me and Hell's afraid I'm gonna take over."

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

Title: Crescent's Eggs in Hell
Categories: Eggs
Yield: 4 Servings

4 ts Oil; olive
1 Onion; chopped
1 Green pepper; diced
2 Garlic cloves; pressed
1 c Tomatoes; 20 oz with juice
4 tb Tomato paste
1 ts Basil
1/2 ts Oregano
1 ts Rosemary
1 Bay leaf
1 ts Honey
4 lg Eggs

In oil saute onion, green pepper and garlic. While they soften,
stir in tomatoes and their juice (break the tomatoes up a bit),
tomato paste, basil, oregano, rosemary, bay leaf and honey.
Simmer sauce for about 10 minutes, then make indentations in it with
a spoon and break into it 4-6 eggs. Spoon sauce around and cover
them, pop on a cover, and let the whole thing simmer gently until the
eggs are poached; the whites should be medium firm, the yolks still
runny. Lift each egg out with a spatula onto a serving plate in which
you've placed a bed of cooked spaghetti or a thick slice of toasted
french bread or a bed of hot, steaming rice, or a tortilla if you
want it Mexican-style. Spoon extra sauce around each egg and sprinkle
with grated parmesan cheese. From: Dairy Hollow House Cookbook from
R-Cuisine conference

MMMMM

-- Sean

... Murphy's Seventh Corollary: every solution breeds new problems.
___ MultiMail/FreeBSD v0.52

--- Maximus/2 3.01
* Origin: Outpost BBS (1:18/200)

Quoting Shawn Highfield to Jim Weller <=-

No frills - $3.50 a package. Marked down from six something.
Only time I can afford it.

I guess I could afford $7 bacon but I refuse to pay that much. So,
like you I only buy it if it's on steep markdown which isn't very
often.

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

Title: German Onion Potato Soup
Categories: Soups, Smoked, Bacon, Beef, Beer
Yield: 4 Servings

4 Thick slices smoked bacon or
-Canadian bacon
4 Onions; peeled and thinly
-sliced horizontally
4 Cloves garlic; minced
1/2 ts Dried marjoram
1/4 c Minced parsley
Salt, pepper and vinegar
-to taste
4 c Rich beef stock
1 c Dark beer
4 sm To medium potatoes;
-julienned
1 c Sour cream
4 sl Toasted peasant or rye
-bread; cut into chunks

In a heavy pot, fry the bacon until brown, remove and chop. To the
bacon fat, add the onions and garlic and stir-fry until softened and
golden brown. Add the seasonings, stock, beer, and potatoes. Simmer
for 20 minutes until potatoes are tender. Add sour cream and heat
gently. Top with croutons and reserved bacon.

Source: Dallas Morning News

MMMMM


Cheers

Jim


... Celery is 95% water and 100% not pizza

___ 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,

Thursday January 20 2022 22:01, you wrote to SHAWN HIGHFIELD:

I guess I could afford $7 bacon but I refuse to pay that much. So,
like you I only buy it if it's on steep markdown which isn't very
often.

I was at several grocery stores today and I saw one pound of "premium bacon" for USD$20. The hell with that.

No recipe as I am too tired to fire up MM but my mom gave me several useful dishes today such as two stainless steel mixing bowl, a small non-stick pizza pan with crisping holes, a -big- Tupperware-style container big enough to hold a pound of leftovers, and a few other odds and ends. The Foodsaver she gave me has been a lifesaver.

I guess I am getting older when I get excited about dishes...?

-- Sean

... If hot air rises, why isn't Washington, DC in orbit around Venus?
--- GoldED/2 3.0.1
* Origin: Outpost BBS Sysop Console (1:18/200)

JIM WELLER wrote to SHAWN HIGHFIELD <=-

I guess I could afford $7 bacon but I refuse to pay that much. So,
like you I only buy it if it's on steep markdown which isn't very
often.

I mean I /could/ buy a package at $7 as well, but... $3.50 is much better.
No Frills has duck marked down pretty good this week so I grabbed one for
the freezer as well.

Shawn

... Morality is the attitude we adopt to people whom we personally dislike.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Sean Dennis wrote to Shawn Highfield <=-

Shawn Highfield wrote to Dave Drum <=-

... I sold my soul to the Devil. He gave it back.

"Heaven doesn't want me and Hell's afraid I'm gonna take over."

Stolen for my tagline file. With proper attribution to John Langan.

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

Title: Crescent's Eggs in Hell
Categories: Eggs
Yield: 4 Servings

This is not as hot as the name would have you believe.

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

Title: Gates of Hell Chilli
Categories: Beef, Pork, Chilies, Beer, Booze
Yield: 12 Servings

4 tb Olive oil
5 lb Lean chuck
2 lb Pork butt
2 md Onions; coarse chopped
6 cl Garlic; minced (or more)
Salt
1 ts Black pepper
12 oz Beer; NOT lite
1 qt Tomato sauce
4 c Stewed/chopped tomatoes
1 lg Bell pepper; seeded, chopped
1 ts Allspice
4 tb Fresh ground cumin
2 1/2 tb Chilli spice mix
1 oz Soy sauce
2 oz Whiskey
1/4 c Dried chilies
1 tb Trappey's Red Devil sauce
1/2 c Tomato paste
1/3 c Masa harina

Heat the olive oil in a heavy skillet. Cube the meats into
1/4 inch cubes and cook in the olive oil with the onions,
the garlic, salt & black pepper. In a large stock pot
bring the beer to a boil. Add the meat mixture, tomato
sauce, tomatoes, bell pepper, allspice, 2 Tb cumin, chilli
spice, soy sauce, & whiskey. Reduce heat to medium and
cook for 10 minutes. Add the dried peppers, Tabasco sauce,
tomato paste, & salt as desired.

At this point stir in the masa harina slowly and cook a
bit. Cover after stirring well and cook for 1 hour,
stirring every 10 minutes. Add the remaining cumin & cook
for 1 minute. Serve hot!

This recipe makes enough for 12-20 people depending upon
their appetites. It is delicious served over white rice or
just by itself.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Good friends, good books and a sleepy conscience: this is the ideal life. --- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

Humphrey's even has a deal that if you harvest a deer - either by
hunting or with your vehicle - they will process it for you gratis ...
if you] donate 25% of the meat to one of the feed-the-homeless/hungry charities in town.

That's a good deal.

I am somewhat fortunate in that I have only the 2.5K remaining om my
home equity loan - which I took out to pay for a new roof, removing a large maple tree (7 feet across at ground level) from my back yard and other needed improvements. I could have paid for them from my on hand
bank balances but didn't want to go bavk to living payday to payday.

That's what credit is for. When used correctly it's worth it. We
didn't have a balance on anything for years, but when she went to
school for 3 years and my earning changed... However things are
getting easier again.

When I wore a younger man's clothes I was somewhat cavalier about my
credit. Then came the period when I was splitting up with my wife - and
she lost a leg when her jocker wrecked his motorcycle. That's when I
found out that California is a "community property" state. Which, of
course means "community responsibility". Went from 1 loan and current
bills to >$60K debt load in one swell foop. Bv(=

I moved back to Illinois, dropping down into Mexico for a quicky divorce.
But, the bill collectors followed me. After they hounded me out of three
really decent jobs with their wage garnishments a customer who was also
a very good lawyer took me through bankruptcy - pro bono. All I paid was
the filing fee.

And for the next 25+ years I did not use credit at all. Until one day
I needed to rent a car and could not because I did not have a credit
card - just debit cards. So my bank gave me a U$200 limit secured VISA.
Even though I had >15K on deposit with them (I was saving for a major purchase). Now my credit score - which was non-existent then is >825 at
last look. I'm not going to ruin that - ever again. Bv)=

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

Title: Credit Crunch-Munch Picnic Lunch Bread Cases
Categories: Breads, Vegetables, Pork, Dairy, Cheese
Yield: 12 Servings

3 Spring onions or chives;
- fine sliced, green & white
- parts
4 sl Ham; diced
1 Bell pepper; any colour,
- fine diced
1 (or 2) handsful frozen
- vegetables
12 sl Wholemeal bread; crusts off
8 md Free range eggs
150 ml Milk
Grated cheese for topping

Set your oven @ 180ºC(160ºC Fan)/(350ºF(325ºF Fan).

Spray a metal 12 hole muffin tin with non-stick baking
spray.

Push the bread into the muffin tin holes then spoon in
the ham and vegetables.

In a bowl, whisk together the eggs, milk, and some salt
and pepper. Pour the egg mixture evenly into prepared
bread cases. When pouring in the egg mixture into the
cases, pour until it reaches the top of the muffin hole.
The egg mixture will absorb into the bread a little so
pour all 12 first then you can go back and add more if
you have egg mixture left over.

Bake for 20 minutes. Leave to sit for 5 minutes before
removing from the tin. Serve.

RECIPE FROM: http://utterlyscrummy.blogspot.com

Uncle Dirty Dave's Archives

MMMMM

... "The kitchen is a sacred space." -- Marc Forgione
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)