Ruth Haffly wrote to Shawn Highfield <=-

Thanks, Lord willing, we will. I'll try to log in to catch mail from
time to time--might be easier times we're not visiting family as those days tend to be packed.

Understable.

We've been putting in long hours on the road. Left Friday, got to Hagerstown, MD where we spent the night. On to McClure, PA for a
surprise birthday party for a friend who turned 90--and he was
surprised! Spent the night in Selinsgrove, PA where we had supper with Steve's mom, one of his sisters & her husband & his brother & wife at
an Italian pub. We both had seafood manicotti--good, but could have
used a lot more seafood. Took off yesterday morning & got into Ohio for the night; tonight we're just into Iowa. Meals have been from our stock
of stuff in the camper, nothing fancy, just easy to fix, eat & get back
on the road for another hour or so.

If you haven't already - next time you go through Iowa on I-80 I really recommend a stop at "Iowa 80" - the world's largest truck stop. It's an experience. And the food is r4eally good. https://iowa80truckstop.com/

Good to see some traffic in here. I was beginning to think I've been
"shouting down a well". Going today to get measured for the replacement
lenses for my cataract surgery. That will tirn things downside up. I'll
be able to drive without glasses but need "readers" for close work. And
since I was a teenager it's been just the opposite.

Two really easy, really most excellent recipes that go well together.

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

Title: Truck Stop Gravy
Categories: Five, Sauces, Beef, Soups
Yield: 3 Cups

3 tb Butter
3 tb Flour
14 oz Can beef broth
3/4 c Water
10 3/4 oz Can cream of mushroom soup

Melt butter in saucepan over medium heat.

Blend in flour. Cook for one or two minutes.

Add broth and water gradually.

Cook and stir until thickened, about 5 to 10 minutes.

Add mushroom soup, stirring constantly, until fully
blended. Lower heat and cook for another 15 minutes,
stirring occasionally. Add salt & pepper to taste.

From: http://www.food.com

Uncle Dirty Dave's Kitchen

MMMMM

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

Title: Truck Stop Home Fries
Categories: Five, Potatoes, Pork, Vegetables
Yield: 6 Servings

6 lg Russet potatoes; thin sliced
8 sl Bacon
1 lg Onion; thin sliced
1 ts (ea) salt & black pepper

Fill a large saucepan 3/4 full with water; add potatoes
and bring to a boil over high heat. Cook 10 to 12
minutes, or until fork-tender; drain and set aside.

Meanwhile, in a large skillet over medium-high heat,
cook bacon until crispy. Remove to a paper towel-lined
plate to drain, then crumble. Add onion to bacon fat and
saute 5 to 7 minutes, or until it starts to brown. Add
potatoes, bacon, salt, and pepper; toss gently and cook
15 to 20 minutes, or until brown, stirring occasionally.

RECIPE FROM: https://www.mrfood.com

Uncle Dirty Dave's Kitchen

MMMMM

... A moose on the road is a Newfie stop sign.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dave Drum wrote to Ruth Haffly <=-

"shouting down a well". Going today to get measured for the replacement lenses for my cataract surgery. That will tirn things downside up. I'll
be able to drive without glasses but need "readers" for close work. And since I was a teenager it's been just the opposite.

That is going to be confusing for you for a few days! LOL

Shawn

... Believe those who are seeking the truth; doubt those who find it.

--- Talisman v0.37-dev (Windows/x86)
* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

"shouting down a well". Going today to get measured for the replacement lenses for my cataract surgery. That will tirn things downside up. I'll
be able to drive without glasses but need "readers" for close work. And since I was a teenager it's been just the opposite.

That is going to be confusing for you for a few days! LOL

Not so much, it seems. Been a change of plans. I'm getting lenses for
near vision and will continue to wear my cheaters for distance. I was
reminded of that when I went to get measured for the new lens.

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

Title: Deep Fried Sheep's Eyeballs
Categories: Fruits, Eggs, Dairy, Chilies
Yield: 4 Appetizer

Green or black grapes, the
- largest seedless grapes
- you can buy
300 ml (10 fl oz-1 1/4 c) oil for
- frying
150 ml (5 fl oz-1/2 c) warm milk
100 g (3 1/2 oz-1 c) flour
1 lg Egg
Packet dried yeast
1 ts Chile; ground to powder

Mix together the flour, milk, egg, yeast and chilli, and
allow to develop into a fairly thick batter for about an
hour in a warm place.

Pour the oil into a saucepan so that the oil will cover
the grapes, and heat to about 190|+C/375|+F.

Dip grapes into the batter and fry for about 4 minutes,
remove and place on kitchen paper to drain.

Keep them warm whilst doing the rest.

Serve immediately.

Ok I confess these are NOT deep fried sheep's eyeballs,
however one can, with a little imagination, envisage the
initial resistance as one bites into a real sheep's
eyeball and then the sudden relaxing of resistance as the
teeth penetrates and the contents empty into your mouth -
Got the picture? - Peter

Serves 4 as an antipasti or starter, with preparation
taking about 10 minutes and cooking about 10 to 15 minutes

From: http://peterlawsonbrown1.wordpress.com

Uncle Dirty Dave's Archives

MMMMM

... Gone crazy, be back later, please leave message.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

the night; tonight we're just into Iowa. Meals have been from our stock
of stuff in the camper, nothing fancy, just easy to fix, eat & get back
on the road for another hour or so.

If you haven't already - next time you go through Iowa on I-80 I
really recommend a stop at "Iowa 80" - the world's largest truck stop. It's an experience. And the food is r4eally good. https://iowa80truckstop.com/

We passed by it, but stopped briefly at one of the Amana communities.
Stopped for lunch yesterday at Little America, WY where we had buffalo
burgers (not for the first time). The trip has had its moments of excitement--we spent Tuesday night in Grand Island, NE. While Steve was
setting up the camper (levelling, stabilising, etc), we saw
lightning/heard thunder. Just after he finished and got inside, the
bottom of the sky dropped out--heavy rain & pea sized hail for about 30 minutes. No damage to either the camper or truck but we were in a low
area of the parking lot, near a drain, so we had a lake around the
camper for a bit.

Yesterday, shortly after we crossed from WY into UT, the right tire of
the camper blew out, taking the fender and doing some other misc.
damage. We got pulled over quickly and Steve put on the spare. No way
that we could salvage the fender, think we've got another at home.
Stopped at the next rest area to assess the damage--saw an active
prairie dog colony there. (G) Today the camper is getting 2 new tires.

Other than the buffalo burger and the meal with Steve's family, the only
other meals from other than our stock has been two breakfast croissants
from Burger King yesterday morning. Steve was up early and checking the weather, found out there was a good chance of up to 8" of snow in the
area, with winds gusting to 60+ mph. He got the breakfast to go at BK so
we could hit the road faster, fighting head winds just about all day.

Good to see some traffic in here. I was beginning to think I've been "shouting down a well". Going today to get measured for the
replacement lenses for my cataract surgery. That will tirn things
downside up. I'll be able to drive without glasses but need "readers"
for close work. And since I was a teenager it's been just the
opposite.

I had my cataract surgeries a couple of years ago. I've been nearsighted
since I was a kid but they put the distance correction lens in both
eyes. Now I have to grab the readers for anything close up. It can be a
bit frustrating at times, especially remembering "where did I put the
glasses?" or "wait a minute, I need to put my 'eyes' on so I can see
this close up thing". But, you will appreciate the extra clarity in the
long run.

Two really easy, really most excellent recipes that go well together.

Title: Truck Stop Gravy
Categories: Five, Sauces, Beef, Soups
Yield: 3 Cups

Title: Truck Stop Home Fries
Categories: Five, Potatoes, Pork, Vegetables
Yield: 6 Servings

I'd add some sort of sausage or ground beef to the gravy, serve over
biscuits and have a high carb meal that would keep me going all day.

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


... Back up my hard drive? Is this a stick shift?

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

Ruth Haffly wrote to Dave Drum <=-

the night; tonight we're just into Iowa. Meals have been from our stock
of stuff in the camper, nothing fancy, just easy to fix, eat & get back
on the road for another hour or so.

If you haven't already - next time you go through Iowa on I-80 I
really recommend a stop at "Iowa 80" - the world's largest truck stop. It's an experience. And the food is r4eally good. https://iowa80truckstop.com/

We passed by it, but stopped briefly at one of the Amana communities. Stopped for lunch yesterday at Little America, WY where we had buffalo burgers (not for the first time). The trip has had its moments of excitement--we spent Tuesday night in Grand Island, NE. While Steve was setting up the camper (levelling, stabilising, etc), we saw lightning/heard thunder. Just after he finished and got inside, the
bottom of the sky dropped out--heavy rain & pea sized hail for about 30 minutes. No damage to either the camper or truck but we were in a low
area of the parking lot, near a drain, so we had a lake around the
camper for a bit.

I've stopped in Little America a couple times - over thirty years ago -
back when I was pounding up and down the roads in a semi. It was at that
time in the middle of miles and moiles of nothing but miles and miles.
And a welcome stop. I believe it was located so far from any "civilisation"
on purpose.

Never tried the buffalo burgers at Little America. I used to get them
much closer to home - at Buffalo Jack's in Buffalo, IL 62615. Jack is
long gone, as is his pub. But it seems that there are several non-bison oriented places named "Buffalo Jack's" scattered about featuring food
drenched in Franks Hot Sauce ala the original Anchor Bar "Buffalo" wings.

My Jack raised his own herd of bison. Anbd was even featured one night
on Johnny Carson's Tonight Show - where he presented the host with a
bison burger.

Yesterday, shortly after we crossed from WY into UT, the right tire of
the camper blew out, taking the fender and doing some other misc.
damage. We got pulled over quickly and Steve put on the spare. No way
that we could salvage the fender, think we've got another at home.
Stopped at the next rest area to assess the damage--saw an active
prairie dog colony there. (G) Today the camper is getting 2 new tires.

That will get your attention. I assume the fender was plastic.

Other than the buffalo burger and the meal with Steve's family, the
only other meals from other than our stock has been two breakfast croissants from Burger King yesterday morning. Steve was up early and checking the weather, found out there was a good chance of up to 8" of snow in the area, with winds gusting to 60+ mph. He got the breakfast
to go at BK so we could hit the road faster, fighting head winds just about all day.

Good to see some traffic in here. I was beginning to think I've been "shouting down a well". Going today to get measured for the
replacement lenses for my cataract surgery. That will tirn things
downside up. I'll be able to drive without glasses but need "readers"
for close work. And since I was a teenager it's been just the
opposite.

I had my cataract surgeries a couple of years ago. I've been
nearsighted since I was a kid but they put the distance correction lens
in both eyes. Now I have to grab the readers for anything close up. It
can be a bit frustrating at times, especially remembering "where did I
put the glasses?" or "wait a minute, I need to put my 'eyes' on so I
can see this close up thing". But, you will appreciate the extra
clarity in the long run.

I changed my mind about the lenses. My eye cutter is going to install
near vision lenses - so, I'll still wear my regular "glasses for driving" cheaters. The main thing is that it will clear up my ability to read
small/fine print without resorting to a Sherlock Holes magnifying glass.

Two really easy, really most excellent recipes that go well together.

Title: Truck Stop Gravy
Categories: Five, Sauces, Beef, Soups
Yield: 3 Cups

Title: Truck Stop Home Fries
Categories: Five, Potatoes, Pork, Vegetables
Yield: 6 Servings

I'd add some sort of sausage or ground beef to the gravy, serve over biscuits and have a high carb meal that would keep me going all day.

I wouldn't recommend putting it over the Home Fries, though as there
would, almost certainly, be eggs and meat to go with.

If you use ground beef in the gravy you've got a cheater S.O.S. Stick
with the sausage - either breakfast style or Italian.

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

Title: Buffalo Burgers
Categories: Game, Sandwiches
Yield: 4 Servings

1 lb Ground bison
1/4 ts Pepper
1 ts Worcestershire sauce
4 ts Ketchup
1 ts Salt
1 ts Mustard
2 ts Horseradish
4 Hamburger buns; seeded

The beauty of this recipe is that accurate measurements
can go out the window. Add more or less of the spicings
that you like. Toss it all in and mix it up. Patty up
and grill. Serve like a regular hamburger.

Tip: If you have a grill that tells the temperature,
keep it down! Or let the coals die down some. Don't
put lean buffalo meat in the flame.

Buffalo is a lean red meat and is somewhat dry so you
have to cook it slowly to keep the juices in.

These burgers were taste tested by the usually critical
teen-age crowd. They asked for seconds. I take that as
an impressive OK.

From "1993 Fresh Produce and More" Minnesota Grown
Farmer to Consumer Directory; Minnesota Dept Of
Agriculture; 90 West Plato Boulevard;St. Paul,MN
55107-2094

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "The only legitimate use of a computer is to play games." -- Eugene Jarvis --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

If you haven't already - next time you go through Iowa on I-80 I
really recommend a stop at "Iowa 80" - the world's largest truck stop.

We passed by it, but stopped briefly at one of the Amana communities. Stopped for lunch yesterday at Little America, WY where we had buffalo burgers (not for the first time). The trip has had its moments of excitement--we spent Tuesday night in Grand Island, NE. While Steve was bottom of the sky dropped out--heavy rain & pea sized hail for about 30 minutes. No damage to either the camper or truck but we were in a low

I've stopped in Little America a couple times - over thirty years ago
- back when I was pounding up and down the roads in a semi. It was at
that time in the middle of miles and moiles of nothing but miles and miles.

Still a lot of miles and miles of empty miles and miles. Not quite so
much as west TX or NM but enough, as we've found out. (G)

And a welcome stop. I believe it was located so far from any "civilisation" on purpose.

Actually, maybe only about 15 miles from Green River so not that bad.

Never tried the buffalo burgers at Little America. I used to get them
much closer to home - at Buffalo Jack's in Buffalo, IL 62615. Jack is

long gone, as is his pub. But it seems that there are several

We had them down in OK on our trip east (coming back from HI) in 2006,
plus, IIRC, a few other times

non-bison oriented places named "Buffalo Jack's" scattered about
featuring food
drenched in Franks Hot Sauce ala the original Anchor Bar "Buffalo"
wings.

Also Buffalo Brothers wing joints.

My Jack raised his own herd of bison. Anbd was even featured one night
on Johnny Carson's Tonight Show - where he presented the host with a
bison burger.

They're not bad overall.

Yesterday, shortly after we crossed from WY into UT, the right tire of
the camper blew out, taking the fender and doing some other misc.
damage. We got pulled over quickly and Steve put on the spare. No way
that we could salvage the fender, think we've got another at home.
Stopped at the next rest area to assess the damage--saw an active
prairie dog colony there. (G) Today the camper is getting 2 new tires.

That will get your attention. I assume the fender was plastic.

Nope, metal. We were going about 60 mph, I think the limit was 75 or 80.

Other than the buffalo burger and the meal with Steve's family, the
only other meals from other than our stock has been two breakfast croissants from Burger King yesterday morning. Steve was up early and checking the weather, found out there was a good chance of up to 8" of snow in the area, with winds gusting to 60+ mph. He got the breakfast
to go at BK so we could hit the road faster, fighting head winds just about all day.

Good to see some traffic in here. I was beginning to think I've been "shouting down a well". Going today to get measured for the
replacement lenses for my cataract surgery. That will tirn things
downside up. I'll be able to drive without glasses but need "readers"
for close work. And since I was a teenager it's been just the
opposite.

I had my cataract surgeries a couple of years ago. I've been
nearsighted since I was a kid but they put the distance correction lens
in both eyes. Now I have to grab the readers for anything close up. It
can be a bit frustrating at times, especially remembering "where did I
put the glasses?" or "wait a minute, I need to put my 'eyes' on so I
can see this close up thing". But, you will appreciate the extra
clarity in the long run.

I changed my mind about the lenses. My eye cutter is going to install
near vision lenses - so, I'll still wear my regular "glasses for

That may be better in the long run. I'm still somewhat adjusting to
glasses on for close up, off for distant.

driving" cheaters. The main thing is that it will clear up my ability
to read
small/fine print without resorting to a Sherlock Holes magnifying
glass.

Two really easy, really most excellent recipes that go well together.

Title: Truck Stop Gravy
Categories: Five, Sauces, Beef, Soups
Yield: 3 Cups

Title: Truck Stop Home Fries
Categories: Five, Potatoes, Pork, Vegetables
Yield: 6 Servings

I'd add some sort of sausage or ground beef to the gravy, serve over biscuits and have a high carb meal that would keep me going all day.

I wouldn't recommend putting it over the Home Fries, though as there would, almost certainly, be eggs and meat to go with.

No, put it on biscuits and have the home fries on the side.

If you use ground beef in the gravy you've got a cheater S.O.S. Stick
with the sausage - either breakfast style or Italian.

A breakfast one, with sage, would be good.


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


... Junk: stuff we throw away. Stuff: junk we keep.

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

Ruth Haffly wrote to Dave Drum <=-

Never tried the buffalo burgers at Little America. I used to get them
much closer to home - at Buffalo Jack's in Buffalo, IL 62615. Jack is

long gone, as is his pub. But it seems that there are several

We had them down in OK on our trip east (coming back from HI) in 2006, plus, IIRC, a few other times

non-bison oriented places named "Buffalo Jack's" scattered about
featuring food
drenched in Franks Hot Sauce ala the original Anchor Bar "Buffalo"
wings.

Also Buffalo Brothers wing joints.

Never seen one around here - we have several "wing" chains - Wing Stop,
Buffalo Wild Wings, Wing Street, etc. But no Buffalo Bros. From their
web site it appears to be a small (7 or 8 stores) mini-chain centered
on Raliegh, NC

8<----- CUT ----->B

I had my cataract surgeries a couple of years ago. I've been
nearsighted since I was a kid but they put the distance correction lens
in both eyes. Now I have to grab the readers for anything close up. It
can be a bit frustrating at times, especially remembering "where did I
put the glasses?" or "wait a minute, I need to put my 'eyes' on so I
can see this close up thing". But, you will appreciate the extra
clarity in the long run.

I changed my mind about the lenses. My eye cutter is going to install
near vision lenses - so, I'll still wear my regular "glasses for

That may be better in the long run. I'm still somewhat adjusting to glasses on for close up, off for distant.

That was my thinking. Less disruption.

Two really easy, really most excellent recipes that go well together.

Title: Truck Stop Gravy
Categories: Five, Sauces, Beef, Soups
Yield: 3 Cups

Title: Truck Stop Home Fries
Categories: Five, Potatoes, Pork, Vegetables
Yield: 6 Servings

I'd add some sort of sausage or ground beef to the gravy, serve over biscuits and have a high carb meal that would keep me going all day.

I wouldn't recommend putting it over the Home Fries, though as there would, almost certainly, be eggs and meat to go with.

No, put it on biscuits and have the home fries on the side.

Never had a beef-based gravy on biscuits. Lots of times over potatoes.

If you use ground beef in the gravy you've got a cheater S.O.S. Stick
with the sausage - either breakfast style or Italian.

A breakfast one, with sage, would be good.

So is the Italian.

Here's another good sauce for potatoes. Especially those diced, crisp
fried cubes that folks around here call "cottage" fries.

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

Title: Garlic-Butter Sauce
Categories: Five, Herbs, Vegetables
Yield: 1 Cup

1/2 lb Butter
+=OR=+
8 oz Extra virgin olive oil
1 ts (level) garlic granules
1 tb Chopped parsley
+=OR=+
1 ts Dried parsley
2 tb Grated Parmesan (opt)

First heat and clarify the butter. After ditching the
solids add the garlic granules (more to taste if you
like) and parsley.

If using the EVOO skip the clarifying, just heat the
oil and stir in the rest.

Good over fried potatoes, pasta, shrimp, and anywhere
else I've tried it.

Uncle Dirty Dave's Kitchen

MMMMM

... Taco Bell is *not* a Mexican phone company
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

non-bison oriented places named "Buffalo Jack's" scattered about
featuring food
drenched in Franks Hot Sauce ala the original Anchor Bar "Buffalo"
wings.

Also Buffalo Brothers wing joints.

Never seen one around here - we have several "wing" chains - Wing
Stop, Buffalo Wild Wings, Wing Street, etc. But no Buffalo Bros. From their
web site it appears to be a small (7 or 8 stores) mini-chain centered
on Raliegh, NC

R-a-l-e-i-g-h (G) We tried the outlet in WF once and were less than
impressed.

I changed my mind about the lenses. My eye cutter is going to install
near vision lenses - so, I'll still wear my regular "glasses for

That may be better in the long run. I'm still somewhat adjusting to glasses on for close up, off for distant.

That was my thinking. Less disruption.

You sort of get used to it. Biggest issues is "now where did I leave
those glasses?" so having spare pairs scattered in the house helps.

I'd add some sort of sausage or ground beef to the gravy, serve over biscuits and have a high carb meal that would keep me going all day.

I wouldn't recommend putting it over the Home Fries, though as there would, almost certainly, be eggs and meat to go with.

No, put it on biscuits and have the home fries on the side.

Never had a beef-based gravy on biscuits. Lots of times over potatoes.

It works, for a quick and easy meal.

If you use ground beef in the gravy you've got a cheater S.O.S. Stick
with the sausage - either breakfast style or Italian.

A breakfast one, with sage, would be good.

So is the Italian.

Here's another good sauce for potatoes. Especially those diced, crisp fried cubes that folks around here call "cottage" fries.

Title: Garlic-Butter Sauce
Categories: Five, Herbs, Vegetables
Yield: 1 Cup

I like my fries with just salt, maybe a pinch of onion or garlic powder.
One exception to that was fries with sauteed garlic--and lots of
it--that we'd get at U of Hawaii games in the Stan Sherriff Center.


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


... Always butter up the SYSOP, they taste better that way.

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

Ruth Haffly wrote to Dave Drum <=-

non-bison oriented places named "Buffalo Jack's" scattered about
featuring food drenched in Franks Hot Sauce ala the original Anchor
Bar "Buffalo"> wings.

Also Buffalo Brothers wing joints.

Never seen one around here - we have several "wing" chains - Wing
Stop, Buffalo Wild Wings, Wing Street, etc. But no Buffalo Bros. From their web site it appears to be a small (7 or 8 stores) mini-chain centered on Raliegh, NC

R-a-l-e-i-g-h (G) We tried the outlet in WF once and were less than impressed.

That's when you vote with your wallet. I'm not much of a fan of wings
as a separate item. But popularity (and increased prices) has left my pregferred dark meat parts of the chicken available at bargain pricing.

I scored a 10# bag of leg quarters for U$4.90 last week - which was an extra-special deal. I see them more usually on sale @ 69c or 78c per
pound .... which is still a good deal.

I changed my mind about the lenses. My eye cutter is going to install
near vision lenses - so, I'll still wear my regular "glasses for

That may be better in the long run. I'm still somewhat adjusting to glasses on for close up, off for distant.

That was my thinking. Less disruption.

You sort of get used to it. Biggest issues is "now where did I leave
those glasses?" so having spare pairs scattered in the house helps.

I hope so. The left eye is now done - and the pupil is back to noemal
after the dilation drops wore off. It's going to be an adjustment though.
The left eye isn't focusing the same as the right. But they seem to work
well together. I go back later this morning for my post-op check and
hopefully I'll be permitted to drive.

I'd add some sort of sausage or ground beef to the gravy, serve over biscuits and have a high carb meal that would keep me going all day.

I wouldn't recommend putting it over the Home Fries, though as there would, almost certainly, be eggs and meat to go with.

No, put it on biscuits and have the home fries on the side.

Never had a beef-based gravy on biscuits. Lots of times over potatoes.

It works, for a quick and easy meal.

If you use ground beef in the gravy you've got a cheater S.O.S. Stick
with the sausage - either breakfast style or Italian.

A breakfast one, with sage, would be good.

So is the Italian.

Here's another good sauce for potatoes. Especially those diced, crisp fried cubes that folks around here call "cottage" fries.

Title: Garlic-Butter Sauce
Categories: Five, Herbs, Vegetables
Yield: 1 Cup

I like my fries with just salt, maybe a pinch of onion or garlic
powder. One exception to that was fries with sauteed garlic--and lots
of it--that we'd get at U of Hawaii games in the Stan Sherriff Center.

I'm the ood one around here. I like salt on French fries ... and malt
vinegar or tartar sauce or mayo. Never .... well, hardly ever catsup.

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

Title: Cottage Fried Spuds
Categories: Potatoes, Sauces
Yield: 4 Servings

1 lb Russet potatoes; peeled, in
- small (1/4") cubes
Oil to deep fry

MMMMM--------------------GARLIC-BUTTER SAUCE-------------------------
1/2 c Butter
1 ts Garlic powder
1/4 tb Dried basil
2 ts Dried Greek oregano (rigani)

PREPARE THE POTATOES: Wash and peel the spuds. Cut them
into 1/4" batons (using your French-fry cutter) then
cut the batons into 1/4" cubes. Blanch them in your deep
fryer then allow to drain cool. While they are cooling -

MAKE THE GARLIC BUTTER SAUCE: In a small saucepan melt
butter, add garlic and saute until cooked. Add dried
oregano and dried basil and stir until heated through.

Once the sauce is prepared set it aside but keep it
warm while you drop the potatoes back into the fryer
to finish cooking and browning.

When the cubes are done to your liking drain them and
portion out. Pour the garlic butter sauce over and
serve alongside your eggs and meat.

Uncle Dirty Dave's Kitchen

MMMMM



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Dave Drum wrote to Ruth Haffly <=-

I scored a 10# bag of leg quarters for U$4.90 last week - which was an extra-special deal. I see them more usually on sale @ 69c or 78c per
pound .... which is still a good deal.

My local No Frills had 10 chicken legs for $6 the other day. I got 2 packs
but will probably use them for stock or soup rather then eating as we don't much care for the texture of the legs. Just at that price hard to not buy.

I'm the ood one around here. I like salt on French fries ... and malt vinegar or tartar sauce or mayo. Never .... well, hardly ever catsup.

Same here. Except the word NEVER for ketchup is true. Funny, I love tomato and tomato soup, but I hate ketchup.

Shawn

... The flush toilet is the basis of Western civilisation.

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* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

I scored a 10# bag of leg quarters for U$4.90 last week - which
was an extra-special deal. I see them more usually on sale @ 69c
or 78c per pound .... which is still a good deal.

My local No Frills had 10 chicken legs for $6 the other day. I got 2 packs but will probably use them for stock or soup rather then eating
as we don't much care for the texture of the legs. Just at that price hard to not buy.

Was that leg quarters (thigh and drumstick) or just drumsticks? If it
was leg quarters that was a decent price.

I put the leg quarters into a big crockpot and cook them until they're
falling off the bone done. Then shred the meat inro one container, Put
the skin into a separate container and the bones into a bag to be used
for making stock. Cool the liquid and reserve the fat (schmaltz) for
frying potatoes, etc.

And after the bones are cooked down for stock - they go to the dogs as
a treat.

I'm the odd one around here. I like salt on French fries ... and malt vinegar or tartar sauce or mayo. Never .... well, hardly ever catsup.

Same here. Except the word NEVER for ketchup is true. Funny, I love tomato and tomato soup, but I hate ketchup.

I don't hate catsup. It's just that there are so many other, better
condiments for many things. And it's OK as an ingredient.

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

Title: Schmaltz Roasted Potatoes w/Crunchy Sage
Categories: Five, Potatoes, Poultry, Herbs
Yield: 2 Servings

2 lg Russet baking potatoes
1/2 c Chicken schmaltz
1 tb Olive oil
1 Handful fresh sage
Salt & pepper

Set oven @ 375ºF/190ºC.

Meanwhile, peel and roughly chop potatoes into medium
size chunks. Boil in a large pot for approximately 8
minutes until you can easily puncture them with a knife,
but so that they are still solid.

Spoon your schmaltz into a medium roasting tin. Place
it on your stovetop or (briefly) inside your oven,
until the fat is mostly melted. Remove from heat.

Drain the potatoes and place them in the roasting tin.
Stir gently to distribute the now-liquid fat, then
drizzle in the oil. Bake for approximately 15 minutes.

Meanwhile, gather and chop your sage, if applicable.
After about 15 minutes of baking, remove the potatoes,
add the sage, and gently stir again. Place back in the
oven for 5-10 minutes, or until potatoes are fully
cooked and beginning to brown. At this point, move the
roasting tin to the top shelf, turn your oven to broil,
and monitor the potatoes until they are nicely browned
and glistening.

Remove from the pan using a slotted spoon (feel free to
reserve some of the grease for dripping on the potatoes,
though!), and be sure to fish out the little pieces of
schmaltz-fried sage. Top with salt and pepper to taste,
and serve immediately.

These are also excellent as leftovers, but be aware:
they will lose their signature crunchiness. I like to
refresh and reuse them by frying them alongside my
sizzling bacon in the morning! If schmaltz-roasted
potatoes weren't decadent enough for you, try schmaltz-
roasted, bacon grease fried breakfast potatoes.

I make no apologies.

Uncle Dirty Dave's Kitchen

MMMMM

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Dave Drum wrote to Shawn Highfield <=-

Was that leg quarters (thigh and drumstick) or just drumsticks? If it
was leg quarters that was a decent price.

Just the drumsticks. The thighs are too popular to sell attached. ;)

for making stock. Cool the liquid and reserve the fat (schmaltz) for frying potatoes, etc.

I also keep the skin in a seperate freezer bag for schmaltz and gribenes.

I don't hate catsup. It's just that there are so many other, better condiments for many things. And it's OK as an ingredient.

That's the only time I use it is as an ingredient. I just don't like it
on it's own.

Shawn

... The refrigerator light DOES go out. Now let me out of here.

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Hi Dave,

Also Buffalo Brothers wing joints.

Never seen one around here - we have several "wing" chains - Wing
Stop, Buffalo Wild Wings, Wing Street, etc. But no Buffalo Bros. From their web site it appears to be a small (7 or 8 stores) mini-chain centered on Raliegh, NC

R-a-l-e-i-g-h (G) We tried the outlet in WF once and were less than impressed.

That's when you vote with your wallet. I'm not much of a fan of wings
as a separate item. But popularity (and increased prices) has left my pregferred dark meat parts of the chicken available at bargain
pricing.

We do. We stopped at a little town in AZ, near the 4 Corners, the other
night for gas and supper. Went over to a Church's, found out it was
drive thru only but they opened the doors for us to walk in since the
camper was too high for the drive thru. I got tenders and fried okra;
Steve got a smokehouse bbq half and ordered mashed potatoes but got mac
& cheese. We were basically the last customers of the day. It was ok,
not great, not terrible--we definatly prefer Popeye's but this filled
our bellies at a reasonable price at a reasonable time of night.

I scored a 10# bag of leg quarters for U$4.90 last week - which was an extra-special deal. I see them more usually on sale @ 69c or 78c per
pound .... which is still a good deal.

Sounds good; we're still on the road for a bit longer. I'll have to
think about that when temps cool off a bit.

That was my thinking. Less disruption.

You sort of get used to it. Biggest issues is "now where did I leave
those glasses?" so having spare pairs scattered in the house helps.

I hope so. The left eye is now done - and the pupil is back to noemal after the dilation drops wore off. It's going to be an adjustment
though. The left eye isn't focusing the same as the right. But they
seem to work well together. I go back later this morning for my
post-op check and
hopefully I'll be permitted to drive.

Hopefully the vision has settled down by now.

I like my fries with just salt, maybe a pinch of onion or garlic
powder. One exception to that was fries with sauteed garlic--and lots
of it--that we'd get at U of Hawaii games in the Stan Sherriff Center.

I'm the ood one around here. I like salt on French fries ... and malt vinegar or tartar sauce or mayo. Never .... well, hardly ever catsup.

I was raised with nothing but regular salt on them, tried ketchup for a
while but never developed a taste for it on fries. Malt vinegar is good,
but hard to find.

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


... Get shopping while the gettin' is good!!!

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

Ruth Haffly wrote to Dave Drum <=-

That's when you vote with your wallet. I'm not much of a fan of wings
as a separate item. But popularity (and increased prices) has left my preferred dark meat parts of the chicken available at bargain
pricing.

We do. We stopped at a little town in AZ, near the 4 Corners, the other night for gas and supper. Went over to a Church's, found out it was
drive thru only but they opened the doors for us to walk in since the camper was too high for the drive thru. I got tenders and fried okra; Steve got a smokehouse bbq half and ordered mashed potatoes but got mac
& cheese. We were basically the last customers of the day. It was ok,
not great, not terrible--we definatly prefer Popeye's but this filled
our bellies at a reasonable price at a reasonable time of night.

We had a Church's here briefly. But Lee's Famous, Kentucky Fried Colonel
as well as Popeyes and Hardee's soon put an end to them. Springfield folk
have no compunctions about voting with their wallets. The only Church's
I have seen lately is in Peoria (75 mils away) and so deep in the 'hood
that the cops travel in pairs.

I scored a 10# bag of leg quarters for U$4.90 last week - which was an extra-special deal. I see them more usually on sale @ 69c or 78c per
pound .... which is still a good deal.

Sounds good; we're still on the road for a bit longer. I'll have to
think about that when temps cool off a bit.

I use the big "casserole" crock-pot - so it doesn't add a lot of waste
heat to the kitchen. Bv)= https://tinyurl.com/DAVE-CROCK

That was my thinking. Less disruption.

You sort of get used to it. Biggest issues is "now where did I leave
those glasses?" so having spare pairs scattered in the house helps.

I hope so. The left eye is now done - and the pupil is back to noemal after the dilation drops wore off. It's going to be an adjustment
though. The left eye isn't focusing the same as the right. But they
seem to work well together. I go back later this morning for my
post-op check and
hopefully I'll be permitted to drive.

Hopefully the vision has settled down by now.

It has. There is some blurring that I asked Dr. Yang about and he told
me that I have some calcium deposits on the cornea. He offered to "scrape"
them off. I am considering letting him sand my eyeballs ... but for now
I'm going to live with what I've got.

I like my fries with just salt, maybe a pinch of onion or garlic
powder. One exception to that was fries with sauteed garlic--and lots
of it--that we'd get at U of Hawaii games in the Stan Sherriff Center.

I'm the ood one around here. I like salt on French fries ... and malt vinegar or tartar sauce or mayo. Never .... well, hardly ever catsup.

I was raised with nothing but regular salt on them, tried ketchup for a while but never developed a taste for it on fries. Malt vinegar is
good, but hard to find.

I've never had any trouble. And it's in a special shaped bottle - which
makes it easy to identify. I know that Wally-World carries Heinz Malt
Vinegar as do nearly all my local stupormarkup chains. And Hy-Vee also
stocks Sarson's brand which is a UK import - and less expensive than the
Heinz - go figger.

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

Title: Grilled Butter "Fly Pattern" Pork Chops
Categories: Pork, Sauces, Bbq, Chilies
Yield: 6 Servings

6 Pork chops, butterflied

MMMMM---------------------------SAUCE--------------------------------
2 tb Olive oil
1 sm Onion; minced
3 lg Cloves garlic; minced
1 ts Cumin; ground
1/4 ts Cayenne; ground
1 c Ketchup
1/2 c Malt vinegar
1/4 c Soy sauce
1/4 c Light brown sugar
2 tb Worcestershire sauce
1/4 ts Liquid Smoke

Heat oil in medium saucepan over medium heat. Add onion,
garlic, cumin and red pepper. Cook, stirring often, until
onion is tender; 5 minutes. Add all remaining ingredients
except pork chops. Simmer gently, stirring often, until
slightly thickened, about 10 minutes. Sauce can be
refrigerated several weeks.

Prepare a medium-hot charcoal fire. When coals are coated
with gray ash, add chops. Grill, turning once, until
cooked, 6 to 7 minutes per side. Brush with sauce about 5
minutes before finished.

Source: "The Great Illini Pork BBQ Cookbook;" printed in
the Chicago Tribune, September 18, 1996.

Uncle Dirty Dave's Archives

MMMMM


... "Nature never deceives us; it is we who deceive ourselves" -- J. J.
ousseau
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Hi Dave,

preferred dark meat parts of the chicken available at bargain
pricing.

We do. We stopped at a little town in AZ, near the 4 Corners, the other night for gas and supper. Went over to a Church's, found out it was
drive thru only but they opened the doors for us to walk in since the camper was too high for the drive thru. I got tenders and fried okra; Steve got a smokehouse bbq half and ordered mashed potatoes but got mac
& cheese. We were basically the last customers of the day. It was ok,
not great, not terrible--we definatly prefer Popeye's but this filled
our bellies at a reasonable price at a reasonable time of night.

We had a Church's here briefly. But Lee's Famous, Kentucky Fried
Colonel as well as Popeyes and Hardee's soon put an end to them.

The last Church's I'd seen was in Savannah, not too far from Hunter Army
Air Field but in an area we didn't linger in. We tried them when they
came to Jacksonville, NC, before Steve went in the Army; they were ok,
not bad or great. At that time they added a pickled jalapeno to each
plate, didn't get it this time.

Springfield folk have no compunctions about voting with their wallets.
The only Church's I have seen lately is in Peoria (75 mils away) and
so deep in the 'hood that the cops travel in pairs.

This one was on the main road running thru town but out in the middle of nowhere. We've seen a lot of that this trip, with more to come.

I scored a 10# bag of leg quarters for U$4.90 last week - which was an extra-special deal. I see them more usually on sale @ 69c or 78c per
pound .... which is still a good deal.

Sounds good; we're still on the road for a bit longer. I'll have to
think about that when temps cool off a bit.

I use the big "casserole" crock-pot - so it doesn't add a lot of waste heat to the kitchen. Bv)= https://tinyurl.com/DAVE-CROCK

I don't have the room for storing something of that size so the 6 qt
oval crock pot is the biggest one I have.

though. The left eye isn't focusing the same as the right. But they
seem to work well together. I go back later this morning for my
post-op check and
hopefully I'll be permitted to drive.

Hopefully the vision has settled down by now.

It has. There is some blurring that I asked Dr. Yang about and he told
me that I have some calcium deposits on the cornea. He offered to
"scrape" them off. I am considering letting him sand my eyeballs ...
but for now I'm going to live with what I've got.

Sometimes that ends up being the best deal. I will probably need more
eye surgery at some point (epiretinal membraine on both eyes) but will
put it off as long as I can.

I like my fries with just salt, maybe a pinch of onion or garlic
powder. One exception to that was fries with sauteed garlic--and lots
of it--that we'd get at U of Hawaii games in the Stan Sherriff Center.

I'm the ood one around here. I like salt on French fries ... and malt vinegar or tartar sauce or mayo. Never .... well, hardly ever catsup.

I was raised with nothing but regular salt on them, tried ketchup for a while but never developed a taste for it on fries. Malt vinegar is
good, but hard to find.

I've never had any trouble. And it's in a special shaped bottle -
which makes it easy to identify. I know that Wally-World carries Heinz Malt
Vinegar as do nearly all my local stupormarkup chains. And Hy-Vee also stocks Sarson's brand which is a UK import - and less expensive than
the Heinz - go figger.

The last one sounds like a keeper. Saw several Hy-Vee trucks when we
went thru the mid west but none after we got into the western states.

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


... If you think you are confused now, wait until I explain it!

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

Ruth Haffly wrote to Dave Drum <=-

I scored a 10# bag of leg quarters for U$4.90 last week - which was an extra-special deal. I see them more usually on sale @ 69c or 78c per
pound .... which is still a good deal.

Sounds good; we're still on the road for a bit longer. I'll have to
think about that when temps cool off a bit.

I use the big "casserole" crock-pot - so it doesn't add a lot of waste heat to the kitchen. Bv)= https://tinyurl.com/DAVE-CROCK

I don't have the room for storing something of that size so the 6 qt
oval crock pot is the biggest one I have.

I don't leave it out. But it does fit nicely on one of my wire racks
that I bought for storing crockpots, dutch ovens, stockpots, etc. My
"pullman" kitchen is very much lacking in counter space and cabinet
space. I have turned the furnace/water heater area into an impromptu
storage pantry.

though. The left eye isn't focusing the same as the right. But they
seem to work well together. I go back later this morning for my
post-op check and hopefully I'll be permitted to drive.

Hopefully the vision has settled down by now.

It has. There is some blurring that I asked Dr. Yang about and he told
me that I have some calcium deposits on the cornea. He offered to
"scrape" them off. I am considering letting him sand my eyeballs ...
but for now I'm going to live with what I've got.

Sometimes that ends up being the best deal. I will probably need more
eye surgery at some point (epiretinal membraine on both eyes) but will
put it off as long as I can.

Fortunately my retinas are "normal for age" and there is no sign of macular degeneration.

I like my fries with just salt, maybe a pinch of onion or garlic
powder. One exception to that was fries with sauteed garlic--and lots
of it--that we'd get at U of Hawaii games in the Stan Sherriff Center.

I'm the odd one around here. I like salt on French fries ... and malt vinegar or tartar sauce or mayo. Never .... well, hardly ever catsup.

I was raised with nothing but regular salt on them, tried ketchup for a while but never developed a taste for it on fries. Malt vinegar is
good, but hard to find.

I've never had any trouble. And it's in a special shaped bottle -
which makes it easy to identify. I know that Wally-World carries Heinz Malt Vinegar as do nearly all my local stupormarkup chains. And Hy-Vee also stocks Sarson's brand which is a UK import - and less expensive
than the Heinz - go figger.

The last one sounds like a keeper. Saw several Hy-Vee trucks when we
went thru the mid west but none after we got into the western states.

Hy-Vee is based in Ankeny, Iowa and is expanding outwards. They have made
the other stupormarkups around here raise their game. If you on-line order
a minimum of U$25 worth of items they will pick your order, bag/box it
and load it into your vehicle for you. If you order U$100 worth delivery
to your door is free.

Now the only stores not doing some form of that are WallyWorld and the no-frills places like Sav-A-Lot and ALDI.

Hy-Vee is a sorta-kinda Midwestern Wegmans.

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

Title: Citrus & Thyme Homestyle Turkey
Categories: Poultry, Crockpot, Herbs, Citrus
Yield: 6 servings

2 1/4 lb Head cauliflower; trimmed,
- cut in florets
2 Oranges; quartered
+=PLUS=+
Orange slices; garnish
5 Sprigs fresh thyme; more
- for garnishing
2 Sprigs fresh rosemary
2 lb Pkg turkey breast tenderloin
1 tb Olive oil
1/2 ts Kosher salt
1 ts Black pepper; divided
2 c Unsalted vegetable stock
2 tb Unsalted butter
2 tb A-P flour
1/4 c Dairy sour cream
2 ts Fresh thyme; chop'd, divided

Place cauliflower florets, 2 quartered oranges, 5 thyme
sprigs, and rosemary sprigs in a 6-quart slow cooker.

Pat turkey tenderloins dry with paper towels. Place
turkey in slow cooker; drizzle with olive oil. Sprinkle
with salt and 1/2 teaspoon pepper. Add vegetable stock.
Cover and cook on LOW for 2 to 3 hours.

Transfer turkey to cutting board; loosely cover with
foil and let stand for 10 minutes. Meanwhile, strain
cooking juices; reserve 2 1/4 cups cooking juices and
cauliflower. Discard remaining juices, oranges, and herb
sprigs.

For gravy, melt butter in a small saucepan over medium
heat. Whisk in flour, then slowly whisk in 2 cups
reserved cooking juices. Bring to a boil; reduce heat.
Simmer, uncovered, for 2 to 3 minutes or until
thickened, whisking often. Remove from heat; cover to
keep warm.

Place cauliflower in a food processor. Add remaining 1/4
cup reserved cooking juices, sour cream, 1 teaspoon
chopped thyme, and 1/4 teaspoon pepper. Cover and
process until creamy. Transfer to a serving bowl.
Sprinkle with remaining 1 teaspoon chopped thyme and
remaining 1/4 teaspoon pepper.

To serve, slice turkey tenderloins. Garnish with
additional thyme sprigs and orange slices, if desired.
Serve with gravy and cauliflower.

RECIPE FROM: https://www.hy-vee.com

Uncle Dirty Dave's Archives

MMMMM

... Midget fortune-teller escapes from prison. Small medium at large!
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Hi Dave,

I use the big "casserole" crock-pot - so it doesn't add a lot of waste heat to the kitchen. Bv)= https://tinyurl.com/DAVE-CROCK

I don't have the room for storing something of that size so the 6 qt
oval crock pot is the biggest one I have.

I don't leave it out. But it does fit nicely on one of my wire racks
that I bought for storing crockpots, dutch ovens, stockpots, etc. My "pullman" kitchen is very much lacking in counter space and cabinet
space. I have turned the furnace/water heater area into an impromptu storage pantry.

We use the water heater room for some storage of canned goods but Steve
has other stuff in there as well. He's talking of getting a bigger shed/workshop so some of the stuff may go into that. If so, I'll be able
to increase my storage space.

but for now I'm going to live with what I've got.

Sometimes that ends up being the best deal. I will probably need more
eye surgery at some point (epiretinal membrane on both eyes) but will
put it off as long as I can.

Fortunately my retinas are "normal for age" and there is no sign of macular degeneration.

Not macular degeneration, just a wrinkling of the retinal membrane. I
was told that the cataract removal could make them worse but it doesn't
seem to have. Still, they'll have to go at some point.

I was raised with nothing but regular salt on them, tried ketchup for a while but never developed a taste for it on fries. Malt vinegar is
good, but hard to find.

I've never had any trouble. And it's in a special shaped bottle -
which makes it easy to identify. I know that Wally-World carries Heinz Malt Vinegar as do nearly all my local stupormarkup chains. And Hy-Vee also stocks Sarson's brand which is a UK import - and less expensive
than the Heinz - go figger.

The last one sounds like a keeper. Saw several Hy-Vee trucks when we
went thru the mid west but none after we got into the western states.

Hy-Vee is based in Ankeny, Iowa and is expanding outwards. They have
made the other stupormarkups around here raise their game. If you

Sounds like one I would enjoy checking out, if I saw one.

on-line order a minimum of U$25 worth of items they will pick your
order, bag/box it
and load it into your vehicle for you. If you order U$100 worth
delivery to your door is free.

We still do our shopping in person.

Now the only stores not doing some form of that are WallyWorld and the no-frills places like Sav-A-Lot and ALDI.

Hy-Vee is a sorta-kinda Midwestern Wegmans.

Sounds well worth exploring.

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


... Junk: stuff we throw away. Stuff: junk we keep.

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