Ruth Haffly wrote to Dave Drum <=-

My breakfast is usually fairly "hearty" as it is now one of my two
meals. Generally eggs, meat, potatoes and toast. Unless I have a "skillet". In which case the second meal is juist a snack oe vey
light.

We still do 3 a day but 2nd and 3rd can be light or a bit heavier, depending on what first one was. Today after church we went to a new to town Mediterranian place. Steve had a Greek chicken wrap (stuffed more than a gyro); I had the Greek chicken salad. Quite a bit of food so we both had cheese & crackers and a red beet egg for supper. Interesting
to try but doubt we'll go back--very limited--and pricey menu.

My town needs a Greek-oriented restaurant. We've a selection of Gyros
places and some places offer Greek specialties like Spanokopita, or
(rarelt) Moussaka. Or Avgolemono soup. We have lots of Oriental (Thai, Chinese, Japanese, and Little Saigon (Vietnamese). Now we're getting
a rash of Indian places. Be interesting to see which ones survive. Plus
all the real-Mex, Cal-Mem and Tex-Mex joints.

I may have posted this to you before. You and Steve could make a meal
of it and still have leftovers. Unless you've aquired a pooch to help
with the clan up. Bv)=

Title: Dirty Dave's Hobo Skillet
Categories: Pork, Potatoes, Vegetables, Eggs
Yield: 1 Serving

We've done similar, and still don't have a 4 legged Hoover, on doctor's orders. He said we could have a dog or cat OR I could breath. No
brainer choice. (G)

If nothing else, once the eggs are consumed the remiander makes good
leftovers for later.

My favourite thing at the Gyros places (they're all 'Quick Serve') is
this ......

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

Title: Souvlakia (Greek Shish-Kabobs)
Categories: Lamb/mutton, Bbq, Citrus
Yield: 8 Servings

4 lb Lamb in 1 1/2" cubes
3 md Onions
1/2 c Lemon juice
1/2 c Olive oil
1 ts Garlic granules
1 tb Salt
1 ts Ground black pepper
1 ts Oregeno; dried
1 Fresh lemon; juiced

Cut lamb into 1-1/2" squares. Marinade in the olive oil,
lemon juice, garlic, oregeno, salt, and pepper for an hour
or two stirring occasionally.

Quarter onions, then cut into large pieces.

Place lamb and onion chunks on skewers alternating them as
you go. Grill over hot coals for about 20 minutes turning
every 5 minutes.

Squeeze fresh lemon over kabobs. Serve over white rice.

Meal Master Format by Dave Drum - 28 March 2008

Uncle Dirty Dave's Archives

MMMMM

... Our lives are not in the lap of the gods, but in the lap of our cooks.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

We still do 3 a day but 2nd and 3rd can be light or a bit heavier, depending on what first one was. Today after church we went to a new to town Mediterranian place. Steve had a Greek chicken wrap (stuffed more than a gyro); I had the Greek chicken salad. Quite a bit of food so we both had cheese & crackers and a red beet egg for supper. Interesting
to try but doubt we'll go back--very limited--and pricey menu.

My town needs a Greek-oriented restaurant. We've a selection of Gyros places and some places offer Greek specialties like Spanokopita, or (rarelt) Moussaka. Or Avgolemono soup. We have lots of Oriental (Thai, Chinese, Japanese, and Little Saigon (Vietnamese). Now we're getting
a rash of Indian places. Be interesting to see which ones survive.
Plus all the real-Mex, Cal-Mem and Tex-Mex joints.

We still have a good variety in WF but Raleigh has an abundance of each
type. Morrisville, a bit west of Raleigh, has a big Asian (especially
Indian) population so it has a lot of Indian restaurants.

I may have posted this to you before. You and Steve could make a meal
of it and still have leftovers. Unless you've aquired a pooch to help
with the clan up. Bv)=

Title: Dirty Dave's Hobo Skillet
Categories: Pork, Potatoes, Vegetables, Eggs
Yield: 1 Serving

We've done similar, and still don't have a 4 legged Hoover, on doctor's orders. He said we could have a dog or cat OR I could breath. No
brainer choice. (G)

If nothing else, once the eggs are consumed the remiander makes good leftovers for later.

At least the next day, after the first round is well settled.

My favourite thing at the Gyros places (they're all 'Quick Serve') is
this ......

Title: Souvlakia (Greek Shish-Kabobs)
Categories: Lamb/mutton, Bbq, Citrus
Yield: 8 Servings

We usually do a lamb gyro, sometimes a kebab and about half the time, a
baklava for dessert.

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


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

Ruth Haffly wrote to Dave Drum <=-

My town needs a Greek-oriented restaurant. We've a selection of Gyros places and some places offer Greek specialties like Spanokopita, or (rarelt) Moussaka. Or Avgolemono soup. We have lots of Oriental (Thai, Chinese, Japanese, and Little Saigon (Vietnamese). Now we're getting
a rash of Indian places. Be interesting to see which ones survive.
Plus all the real-Mex, Cal-Mem and Tex-Mex joints.

We still have a good variety in WF but Raleigh has an abundance of each type. Morrisville, a bit west of Raleigh, has a big Asian (especially Indian) population so it has a lot of Indian restaurants.

We have a selection of Indian-ish places. Th best of these is a place
called "Flavour of India" located in a little out-of-the-way strip mall.
When my friends and I visited there the first time we were the only
non-Asians in the place. The buffet was great (and AFAIK authentic) and
I sampled some dishes I had only read about. Plus there was mango ice
cream offered for dessert. I quite liked that.

8<----- YOU KNOW ----->8

At least the next day, after the first round is well settled.

My favourite thing at the Gyros places (they're all 'Quick Serve') is
this ......

Title: Souvlakia (Greek Shish-Kabobs)
Categories: Lamb/mutton, Bbq, Citrus
Yield: 8 Servings

We usually do a lamb gyro, sometimes a kebab and about half the time, a baklava for dessert.

Depends on my mood which I'll go for - sandwich or souvlaki. And I don't
often do dessert. Unless there is rhubarb pie on offer. Not strawberry/
rhubarb which I consider an abomination.

I had a version of this at Flavour of India - there was also chicken
biryani on offer - but I'd never had goat before. It turns out it's a
lot like lamb - but a bit more "chewy".

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

Title: Biryani w/Goat Meat
Categories: Lamb/mutton, Vegetables, Herbs, Chilies, Rice
Yield: 7 Servings

2 1/4 lb (1 kg) goat meat; preferably
- leg, in bite-size pieces
2 tb Garlic paste
2 tb Ginger paste
6 tb Oil; divided
2 lg Red onions; fine chopped
30 lg (to 40) curry leaves
2 Green chilies
2 tb Coriander powder
1 tb Ground cumin
1/2 ts Ground turmeric
1 tb Garam masala
Salt
2 c Hot water; divided
50 g (1 3/4 oz) tamarind root
700 g (3 c) basmati rice
2 lg Onions; thin sliced, garnish
2 Drops orange food coloring;
- opt
2 Drops green food coloring;
- opt

Put the goat meat with the garlic and ginger pastes in a large bowl
and mix well to coat the meat with the pastes. Set aside for 20
minutes.

While the meat is marinating, heat 3 tablespoons cooking oil in a
large, deep pot or pan over medium heat. Add the finely chopped
onions and fry until translucent.

Add the curry leaves and green chilies, and fry for 1 minute.

Add the powdered spices (coriander, cumin, turmeric, and garam masala)
and salt to taste and mix well and cook for 2 to 3 minutes. Stir often
to prevent burning.

Add the marinated meat. Stir well and often and cook until the meat is
browned.

Add 1 1/2 cups of hot water, stir, cover, and simmer until meat is
tender. Keep checking at this stage as you do not want the meat
overcooked and soft.

While the meat is cooking, make the tamarind puree. Put the tamarind
in a plastic or glass bowl and pour 1/2 cup of hot water over it.
Allow the mixture to stand for 5 to 10 minutes.

Strain the tamarind and water mixture through a sieve (do not use a
very fine sieve) into a bowl to get tamarind puree.

Add tamarind puree to the curry when you feel the meat is almost done.
Stir well. Once the meat is cooked, set it aside and prepare the rice.

Put the rice in a colander and wash under running water until water
runs clear. Place in a large, deep cooking pot (preferably one
w/handles).

Add enough water to fully cover the rice, usually at least 4" over the
surface of the rice. Add salt to taste. Bring the rice to a boil.

Cook rice until almost done. (To determine when it has reached that
stage, remove a few grains from the pot and press between your thumb
and forefinger. The rice should mostly mash but will have a firm,
whitish core.) Turn off the heat and strain through a colander and
set aside.

Heat 3 tablespoons of oil in a pan and fry the thinly sliced onions
until caramelized and golden brown. Drain and set aside on paper
towels for later use.

If you are using the food coloring, divide the rice into 3 equal
portions and put into separate dishes. Add the orange food coloring to
one portion of the rice and the green food coloring to another portion
of the rice. Leave the third portion white. With each portion, mix the
rice until all the grains are well colored. Set aside for 10 minutes.

Mix all 3 portions of rice together in a large bowl.

Set the oven or grill @ 350ºF/175ºC and grease a deep dish or pot
(which has a well-fitting cover). Evenly layer the cooked rice and
the meat (with its gravy) in the dish to form at least two sets of
layers (rice-meat-rice-meat-rice). Garnish with the caramelized
onions.

Cover the dish tightly. If your dish does not have a cover use two
layers of aluminum foil (shiny side of both layers facing down toward
the rice) and secure onto a dish with baking string. If you are using
a handi (a deep pot with a nicely fitting lid) which has a flat rim,
you can seal it by making a firm dough with flour and water and
pressing this over the joint of the handi's rim and cover. Place the
dish in the oven and cook for 20 minutes.

Turn off the oven or barbecue and let the dish sit in the oven or
barbecue until you are ready to eat. It's important that you only open
when you are ready to serve. The way to serve biryani is to gently dig
in with a spoon so you get through the layers.

By: Petrina Verma Sarkar

Yield: 6 to 8 servings

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

Uncle Dirty Dave's Archives

MMMMM

... The most useless single purpose kitchen gadget is an okra cooker.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Answering a msg of <Sat, 19 Jul 24>, from Dave Drum to Ruth Haffly:

Hi Dave,
In a message to Ruth Haffly you wrote:

We have a selection of Indian-ish places. Th best of these is a place called "Flavour of India" located in a little out-of-the-way strip
mall. When my friends and I visited there the first time we were the

Our front desk is manned by an Indian girl in the morning and she's
great for picking restaurants. I've tried every part of India and countries near there. The office favourite seems to be a family run place called Laroche. (I may be spelling that wrong - limited internet to search) which
is a Pakistani place specializing in rolls. Reminds me of a savoury pancake wrapped around good stuff. LOL With my current stomach issues it's a
good choice as I can get the paneer instead of a meat.



* SeM. 2.26 * Nothing bad said about you is ever untrue.
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Hi Dave,

We still have a good variety in WF but Raleigh has an abundance of each type. Morrisville, a bit west of Raleigh, has a big Asian (especially Indian) population so it has a lot of Indian restaurants.

We have a selection of Indian-ish places. Th best of these is a place called "Flavour of India" located in a little out-of-the-way strip

Those are the best places. The Indian place Steve and I liked in Raleigh
was on a strip mall adjacent to the main road but the restaurant was
well set back from most of the stores. There was a really good bbq place
in that plaza also but it was family run and the family needed to
concentrate efforts otherwise so closed the restaurant.

mall. When my friends and I visited there the first time we were the
only
non-Asians in the place. The buffet was great (and AFAIK authentic)
and I sampled some dishes I had only read about. Plus there was mango

We've been the only gringos in some Mexican places. One, in Savannah,
catered to the blue collar crowd but also welcomed those in uniform so
we always got a good meal.

ice
cream offered for dessert. I quite liked that.

What about mango lassies for drinks?

8<----- YOU KNOW ----->8

At least the next day, after the first round is well settled.

My favourite thing at the Gyros places (they're all 'Quick Serve') is
this ......

Title: Souvlakia (Greek Shish-Kabobs)
Categories: Lamb/mutton, Bbq, Citrus
Yield: 8 Servings

We usually do a lamb gyro, sometimes a kebab and about half the time, a baklava for dessert.

Depends on my mood which I'll go for - sandwich or souvlaki. And I
don't often do dessert. Unless there is rhubarb pie on offer. Not strawberry/ rhubarb which I consider an abomination.

But others of us like it. The baklava pieces are small so there's always
room for one of them.

I had a version of this at Flavour of India - there was also chicken biryani on offer - but I'd never had goat before. It turns out it's a
lot like lamb - but a bit more "chewy".

A lot bonier too. I've used it in combination with other meats in my
chili.

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


... Some are so educated they can bore you on almost any subject

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

Ruth Haffly wrote to Dave Drum <=-

We still have a good variety in WF but Raleigh has an abundance of each type. Morrisville, a bit west of Raleigh, has a big Asian (especially Indian) population so it has a lot of Indian restaurants.

We have a selection of Indian-ish places. Th best of these is a place called "Flavour of India" located in a little out-of-the-way strip

Those are the best places. The Indian place Steve and I liked in
Raleigh was on a strip mall adjacent to the main road but the
restaurant was well set back from most of the stores. There was a
really good bbq place in that plaza also but it was family run and the family needed to concentrate efforts otherwise so closed the
restaurant.

Got to keep the priorities straight. The couple that owns one of my
favourite "day-shift" cafes (06:00 'til 14:00) had taken a struggling
location across town an made it very successful. Then they closed it
and sold to another operator. When I asked Kurt about it he replied
"Vickie and I are getting "up there" and we're slowing down a bit."

mall. When my friends and I visited there the first time we were the
only
non-Asians in the place. The buffet was great (and AFAIK authentic)
and I sampled some dishes I had only read about. Plus there was mango

We've been the only gringos in some Mexican places. One, in Savannah, catered to the blue collar crowd but also welcomed those in uniform so
we always got a good meal.

My former manager at AZ is of Mexican descent. He has turned me on to
many specialities which I'd never have thought to try. And he's always
"on he money" when rating a new place.

ice cream offered for dessert. I quite liked that.

What about mango lassies for drinks?

Never tried it. These days my most comon drink is water w/lemon. Or
just water and ice cubes. Bv)=

8<----- YOU KNOW ----->8

At least the next day, after the first round is well settled.

My favourite thing at the Gyros places (they're all 'Quick Serve') is
this ......

Title: Souvlakia (Greek Shish-Kabobs)
Categories: Lamb/mutton, Bbq, Citrus
Yield: 8 Servings

We usually do a lamb gyro, sometimes a kebab and about half the time, a baklava for dessert.

Depends on my mood which I'll go for - sandwich or souvlaki. And I
don't often do dessert. Unless there is rhubarb pie on offer. Not strawberry/ rhubarb which I consider an abomination.

But others of us like it. The baklava pieces are small so there's
always room for one of them.

It's odd. I like rhubarb pie and I like strawberry pie. But not the combination. I think it's bacause I prefer my rhubarb to be a bit tart.

I had a version of this at Flavour of India - there was also chicken biryani on offer - but I'd never had goat before. It turns out it's a
lot like lamb - but a bit more "chewy".

A lot bonier too. I've used it in combination with other meats in my chili.

I've use goat and lamb in chile verde - never in red chilli.

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

Title: Navajo Chile Verde (Lamb/Goat)
Categories: Lamb/mutton, Chilies, Pork, Vegetables
Yield: 6 Servings

3 lb Lamb or goat shoulder
2 c Stewed tomatoes
3 tb Bacon grease
6 oz Can tomato paste
1/3 c Flour
3 c Water (or chicken broth)
3 md Onions; chopped
2 1/2 ts Salt
6 cl Garlic; minced or pressed
1/2 ts Dried, ground oregano
32 oz (2 cans) whole green chilies

Melt bacon grease in a skillet over med-high heat. Put
flour into a paper bag and shake the meat with the flour
to coat meat. Add the meat to the bacon grease a little
at a time and brown well & evenly. Remove the meat to a
5 qt. Dutch oven. Add the onions & garlic to the skillet
and saute until translucent. Add these to the pork in
the pot. Stir in the remaining ingredients, bring pot to
a boil, and keep stirring every 2-3 minutes. When boiling
lower heat to low & simmer for 45 minutes. Taste, adjust
seasonings as per personal taste, and cook for 30 mins.

This recipe comes to us from the Native Americans we call
the Navajo. They call themselves the Di-neh. It is a great
stew and deserves your attention!

Enjoy!

Source: Mary R. Neh, Economist, Navajo Cultural Center File

Meal Master Format by Dave Drum - 02 November 1996

Uncle Dirty Dave's Kitchen

MMMMM

... "He was a bold man that first ate an oyster." -- Jonathan Swift
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

restaurant was well set back from most of the stores. There was a
really good bbq place in that plaza also but it was family run and the family needed to concentrate efforts otherwise so closed the
restaurant.

Got to keep the priorities straight. The couple that owns one of my favourite "day-shift" cafes (06:00 'til 14:00) had taken a struggling location across town an made it very successful. Then they closed it
and sold to another operator. When I asked Kurt about it he replied "Vickie and I are getting "up there" and we're slowing down a bit."

Understandable. Steve goes to breakfast a couple of days a week (one
with guys from chruch, other day with Legion members) at one of those
places. They open up at 0400, close at 11. The family has been in WF for
about 30 years so I wouldn't be surprised to hear some day in the not
too distant future that they're calling it quits.

mall. When my friends and I visited there the first time we were the
only
non-Asians in the place. The buffet was great (and AFAIK authentic)
and I sampled some dishes I had only read about. Plus there was mango

We've been the only gringos in some Mexican places. One, in Savannah, catered to the blue collar crowd but also welcomed those in uniform so
we always got a good meal.

My former manager at AZ is of Mexican descent. He has turned me on to
many specialities which I'd never have thought to try. And he's always
"on he money" when rating a new place.

Good person to know. (G) So many Mexican places give you a limited
choice (burrito, taco, chimichanga, etc) with rice and beans on the
side. I like a place that has more variety--and hortchata on the drinks
side.

ice cream offered for dessert. I quite liked that.

What about mango lassies for drinks?

Never tried it. These days my most comon drink is water w/lemon. Or
just water and ice cubes. Bv)=

It's good, sort of like a thinned down mango yogurt.

8<----- YOU KNOW ----->8

Depends on my mood which I'll go for - sandwich or souvlaki. And I
don't often do dessert. Unless there is rhubarb pie on offer. Not strawberry/ rhubarb which I consider an abomination.

But others of us like it. The baklava pieces are small so there's
always room for one of them.

It's odd. I like rhubarb pie and I like strawberry pie. But not the combination. I think it's bacause I prefer my rhubarb to be a bit
tart.

Understandable. I like strawberries and rhubarb each on their own, but
also together. I've made s/r preserves a time or 2 after buying some in Switzerland.

I had a version of this at Flavour of India - there was also

chicken DD> biryani on offer - but I'd never had goat before. It turns
out it's a DD> lot like lamb - but a bit more "chewy".

A lot bonier too. I've used it in combination with other meats in my chili.

I've use goat and lamb in chile verde - never in red chilli.

I used it in combination with beef and elk the year I won the church
chili cook off.


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


... Gone crazy, be back later. leave a message at the Beep!

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

Ruth Haffly wrote to Dave Drum <=-

restaurant was well set back from most of the stores. There was a
really good bbq place in that plaza also but it was family run and
the family needed to concentrate efforts otherwise so closed the restaurant.

Got to keep the priorities straight. The couple that owns one of my favourite "day-shift" cafes (06:00 'til 14:00) had taken a struggling location across town an made it very successful. Then they closed it
and sold to another operator. When I asked Kurt about it he replied "Vickie and I are getting "up there" and we're slowing down a bit."

Understandable. Steve goes to breakfast a couple of days a week (one
with guys from chruch, other day with Legion members) at one of those places. They open up at 0400, close at 11. The family has been in WF
for about 30 years so I wouldn't be surprised to hear some day in the
not too distant future that they're calling it quits.

I'm a bit surprised they don't do lunches whilst having breakfast all
the time.

mall. When my friends and I visited there the first time we were the
only non-Asians in the place. The buffet was great (and AFAIK authentic) and I sampled some dishes I had only read about. Plus there was mango

We've been the only gringos in some Mexican places. One, in Savannah, catered to the blue collar crowd but also welcomed those in uniform so
we always got a good meal.

My former manager at AZ is of Mexican descent. He has turned me on to
many specialities which I'd never have thought to try. And he's always
"on he money" when rating a new place.

Good person to know. (G) So many Mexican places give you a limited
choice (burrito, taco, chimichanga, etc) with rice and beans on the
side. I like a place that has more variety--and hortchata on the drinks side.

Never had that - but I do have a recipe so you can mae it at home.

ice cream offered for dessert. I quite liked that.

What about mango lassies for drinks?

Never tried it. These days my most comon drink is water w/lemon. Or
just water and ice cubes. Bv)=

It's good, sort of like a thinned down mango yogurt.

8<----- YOU KNOW ----->8

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

Title: Horchata
Categories: Five, Grains, Nuts, Beverages
Yield: 8 servings

2 c Uncooked long-grain white
- rice
1 c Whole raw, unsalted almonds;
- optional
1 c Granulated sugar
1 tb Ground cinnamon; more to
- taste

Put the rice, almonds (if using) and 8 cups water into
a large pitcher or bowl. Cover container and let soak
overnight (at least 8 hours) at room temperature.

Remove 4 cups liquid from the rice and almonds; reserve.
Transfer the remaining liquid, rice and almonds to a
blender, and blend, in batches if necessary, until
solids are finely ground, 2 to 3 minutes.

Place a fine-mesh strainer over a large bowl and pour
the ground rice and almond mixture into the strainer.
Use a spoon to press the solids to extract as much
liquid as possible. (You could also strain the liquid
through a cheesecloth if you want your horchata to be
extra smooth.) Discard the solids. Transfer the strained
liquid to a large pitcher (or keep it in the bowl) and
mix in the reserved 4 cups liquid from Step 2.

Add sugar and cinnamon, and stir well. Serve over ice
and dust with ground cinnamon, if desired.

TIP: The horchata is best consumed the day it's made,
but it will keep up to 2 days in a covered container in
the refrigerator. Stir vigorously before serving.

By: Kiera Wright-Ruiz

Yield: 8 servings

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

Uncle Dirty Dave's Archives

MMMMM

... Now that we've got all that straightened out, what'll we mess up next!
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

favourite "day-shift" cafes (06:00 'til 14:00) had taken a struggling location across town an made it very successful. Then they closed it
and sold to another operator. When I asked Kurt about it he replied "Vickie and I are getting "up there" and we're slowing down a bit."

Understandable. Steve goes to breakfast a couple of days a week (one
with guys from chruch, other day with Legion members) at one of those places. They open up at 0400, close at 11. The family has been in WF
for about 30 years so I wouldn't be surprised to hear some day in the
not too distant future that they're calling it quits.

I'm a bit surprised they don't do lunches whilst having breakfast all
the time.

They used to, but I think the events of 4 years ago made them cut back
their hours, then realised they liked the shorter time frame. They do
stay open longer on the Monday before Thanksgiving; they do a free meal
(turkey and the works) for vets and senior citizens.

My former manager at AZ is of Mexican descent. He has turned me on to
many specialities which I'd never have thought to try. And he's always
"on he money" when rating a new place.

Good person to know. (G) So many Mexican places give you a limited
choice (burrito, taco, chimichanga, etc) with rice and beans on the
side. I like a place that has more variety--and hortchata on the drinks side.

Never had that - but I do have a recipe so you can mae it at home.

I swiped it when you first posted it, back when we were in AZ. (G)

ice cream offered for dessert. I quite liked that.

What about mango lassies for drinks?

Never tried it. These days my most comon drink is water w/lemon. Or
just water and ice cubes. Bv)=

It's good, sort of like a thinned down mango yogurt.

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


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

Ruth Haffly wrote to Dave Drum <=-

Understandable. Steve goes to breakfast a couple of days a week (one
with guys from chruch, other day with Legion members) at one of those places. They open up at 0400, close at 11. The family has been in WF
for about 30 years so I wouldn't be surprised to hear some day in the
not too distant future that they're calling it quits.

I'm a bit surprised they don't do lunches whilst having breakfast all
the time.

They used to, but I think the events of 4 years ago made them cut back their hours, then realised they liked the shorter time frame. They do
stay open longer on the Monday before Thanksgiving; they do a free meal (turkey and the works) for vets and senior citizens.

The pandemic disrupted many food-service places. We had a new place
whose opening day was on the first day of the quarantine. Not the best
timing. Bv)= But they set up tents w/spce heaters and soldiered on. My
Sunday breakfast bunch were ther on our first Sunday and quite liked
how they handled the problem. They've certaily lasted longer than the O'Charley's franchise which they replaced.

We have a local cafe which does free dinner on Thanksgiving and Xmas.
Owned by a Palestinian, Sgt. Pepper's Cafe is well-known in the area.
Owner, Ziyad Samara, told the local paper "This country has been very
good to me. This is my way of giving back."

I ate there one Thanksgiving when all the family was "elsewhere" for
the day. When I attempted to pay pay Ziyad got huffy with me saying
"No! No! Free for all!"

So, I left a tip on the table of about what the meal would have cost
from the menu. Hey, she's working her holiday. That deserves special consideration.

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

Title: Easy Leftover Turkey Stroganoff (?)
Categories: Poultry, Mushrooms, Dairy, Herbs, Pasta
Yield: 4 Servings

1 cl Minced garlic
3 tb Olive oil
1 c Sliced mushrooms
3 c Good, thick turkey gravy
1 tb Dry summer savoury
1 ts Fresh ground black pepper
1/2 c Dairy sour cream
4 c Leftover turkey diced/sliced
- or shredded

Begin by sauteing the garlic and mushrooms in the
olive oil for several minutes until the mushrooms
begin to get some good colour.

Add the other ingredients except the turkey and
simmer for only about 5 minutes.

Add the leftover turkey and continuing to simmer until
the turkey is well heated.

Serve over egg noodles.

Author: Barry C. Parsons

UDD NOTES: Barry calls this 'stroganoff'. I wouldn't.
I was out of summer savory - so substituted a mix of
thyme and sage - quite successfully. I used store
sourced wide egg noodles rather than making my own.

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

Uncle Dirty Dave's Kitchen

MMMMM

... It's weird being the same age as old people.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

I'm a bit surprised they don't do lunches whilst having breakfast all
the time.

They used to, but I think the events of 4 years ago made them cut back their hours, then realised they liked the shorter time frame. They do
stay open longer on the Monday before Thanksgiving; they do a free meal (turkey and the works) for vets and senior citizens.

The pandemic disrupted many food-service places. We had a new place
whose opening day was on the first day of the quarantine. Not the best timing. Bv)= But they set up tents w/spce heaters and soldiered on. My Sunday breakfast bunch were ther on our first Sunday and quite liked
how they handled the problem. They've certaily lasted longer than the O'Charley's franchise which they replaced.

There was an O'Charley's in the site I mentioned a few weeks ago that
can't seem to hold anything longer than 6 months. It was there when we
first moved to WF, but gone soon afterward. It's good to hear that the
place that replaced your O'C's is doing well.

We have a local cafe which does free dinner on Thanksgiving and Xmas. Owned by a Palestinian, Sgt. Pepper's Cafe is well-known in the area. Owner, Ziyad Samara, told the local paper "This country has been very
good to me. This is my way of giving back."

I ate there one Thanksgiving when all the family was "elsewhere" for
the day. When I attempted to pay pay Ziyad got huffy with me saying
"No! No! Free for all!"

So, I left a tip on the table of about what the meal would have cost
from the menu. Hey, she's working her holiday. That deserves special consideration.

I'm sure it was well appreciated. It sounds like a place we would enjoy
if we're ever out your way.

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


... The first rule of intelligent tinkering: Save all the parts!

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

Ruth Haffly wrote to Dave Drum <=-

I'm a bit surprised they don't do lunches whilst having breakfast all
the time.

They used to, but I think the events of 4 years ago made them cut back their hours, then realised they liked the shorter time frame. They do
stay open longer on the Monday before Thanksgiving; they do a free meal (turkey and the works) for vets and senior citizens.

The pandemic disrupted many food-service places. We had a new place
whose opening day was on the first day of the quarantine. Not the best timing. Bv)= But they set up tents w/spce heaters and soldiered on. My Sunday breakfast bunch were ther on our first Sunday and quite liked
how they handled the problem. They've certaily lasted longer than the O'Charley's franchise which they replaced.

There was an O'Charley's in the site I mentioned a few weeks ago that can't seem to hold anything longer than 6 months. It was there when we first moved to WF, but gone soon afterward. It's good to hear that the place that replaced your O'C's is doing well.

O'Charleys is struggling. They're down to 58 store (from 600+) and have
closed their commissary in Nashville, TN in favour of Performance Food
Group supplying their stores.

We have a local cafe which does free dinner on Thanksgiving and Xmas. Owned by a Palestinian, Sgt. Pepper's Cafe is well-known in the area. Owner, Ziyad Samara, told the local paper "This country has been very
good to me. This is my way of giving back."

I ate there one Thanksgiving when all the family was "elsewhere" for
the day. When I attempted to pay pay Ziyad got huffy with me saying
"No! No! Free for all!"

So, I left a tip on the table of about what the meal would have cost
from the menu. Hey, she's working her holiday. That deserves special consideration.

I'm sure it was well appreciated. It sounds like a place we would
enjoy if we're ever out your way.

The owner's son has taken over the Ritz's location I mentioned Kurt &
Vickie have closed in a previous post. It's now Sgt. Pepper's West.
We'll see how Tarik does there. There are several state offices near-by
and only one other (Mexican) sit-down cafe. Lot's of fats food though.
Got a Mickey' D's, Burger Whop and Hardee's. As well as Domino's Pizza
and America's oldest (and first) drive-thru called Maid Rite.

https://visitspringfieldillinois.com/LocationDetails/?id=Maid-Rite-Sandwich-Shop

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

Title: Maid Rite Hamburgers
Categories: Five, Beef, Poultry, Sandwiches
Yield: 4 Servings

Ground beef; cooked,
- crumbled
Onion; diced
Chicken Broth
Salt and Pepper

Toppings alllowed: yellow mustard, sweet pickle relish.

Born and raised in Iowa and Maid Rites were the best! I
have a recipe that hits really close so I thought I'd
share.

Cook and crumble the ground beef. Add onion, salt, pepper
and chicken broth. Heat through and serve.

This is kind of a "dump and pour" recipe as we make just
to our liking. We like a little extra chicken broth with
ours. Be sure to use chicken and not beef broth as it is
too overwhelming.

Some people may not "get" what a Maid Rite is all about,
but a few of us do!!!!

From: http://www.allenonline.com

Uncle Dirty Dave's Archives

MMMMM

... To succeed in life, you need two things: ignorance and confidence.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

There was an O'Charley's in the site I mentioned a few weeks ago that can't seem to hold anything longer than 6 months. It was there when we first moved to WF, but gone soon afterward. It's good to hear that the place that replaced your O'C's is doing well.

O'Charleys is struggling. They're down to 58 store (from 600+) and
have closed their commissary in Nashville, TN in favour of Performance Food Group supplying their stores.

Don't know what commissary is supplying Cracker Barrel but Steve no
longer orders their livers and gizzards. They used to be fresh cooked;
now they're frozen and cooked from that stage so they're rock hard.

We have a local cafe which does free dinner on Thanksgiving and Xmas. Owned by a Palestinian, Sgt. Pepper's Cafe is well-known in the area. Owner, Ziyad Samara, told the local paper "This country has been very
good to me. This is my way of giving back."

I ate there one Thanksgiving when all the family was "elsewhere" for
the day. When I attempted to pay pay Ziyad got huffy with me saying
"No! No! Free for all!"

So, I left a tip on the table of about what the meal would have cost
from the menu. Hey, she's working her holiday. That deserves special consideration.

I'm sure it was well appreciated. It sounds like a place we would
enjoy if we're ever out your way.

The owner's son has taken over the Ritz's location I mentioned Kurt & Vickie have closed in a previous post. It's now Sgt. Pepper's West.
We'll see how Tarik does there. There are several state offices
near-by and only one other (Mexican) sit-down cafe. Lot's of fats food though.
Got a Mickey' D's, Burger Whop and Hardee's. As well as Domino's Pizza

So hopefully those with good taste will patronise the cafes and spread
the word among co-workers. There will always be some die hard fast food devotees in the crowd tho, keeping those places going.

and America's oldest (and first) drive-thru called Maid Rite.

https://visitspringfieldillinois.com/LocationDetails/?id=Maid-Rite-San wich-Shop

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

Title: Maid Rite Hamburgers
Categories: Five, Beef, Poultry, Sandwiches
Yield: 4 Servings

A couple of years ago we took I-80 from Pennsylvania, westward. Stopped
to visit West Amana for a bit, picked up a cook book. Browsing it, I saw
a recipe for Maid Rite burgers; I'll have to check the cook book to see
how well it matches this one.


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


... Wisdom consists in knowing what to do with what you know.

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

Ruth Haffly wrote to Dave Drum <=-

There was an O'Charley's in the site I mentioned a few weeks ago that can't seem to hold anything longer than 6 months. It was there when we first moved to WF, but gone soon afterward. It's good to hear that the place that replaced your O'C's is doing well.

O'Charleys is struggling. They're down to 58 store (from 600+) and
have closed their commissary in Nashville, TN in favour of Performance Food Group supplying their stores.

Don't know what commissary is supplying Cracker Barrel but Steve no
longer orders their livers and gizzards. They used to be fresh cooked;
now they're frozen and cooked from that stage so they're rock hard.

All I ever do at C-B is breakfast. Usually the "Mama's Pancake Breakfast"

8<----- SNIP ----->8

So hopefully those with good taste will patronise the cafes and spread
the word among co-workers. There will always be some die hard fast food devotees in the crowd tho, keeping those places going.

and America's oldest (and first) drive-thru called Maid Rite.

https://visitspringfieldillinois.com/LocationDetails/?id=Maid-Rite-San wich-Shop

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

Title: Maid Rite Hamburgers
Categories: Five, Beef, Poultry, Sandwiches
Yield: 4 Servings

A couple of years ago we took I-80 from Pennsylvania, westward. Stopped
to visit West Amana for a bit, picked up a cook book. Browsing it, I
saw a recipe for Maid Rite burgers; I'll have to check the cook book to see how well it matches this one.

It's a different Maid-Rite - ours pre-dates the Iowa based chain. The
Iowa chain opened a store here and the local Maod Rite owner sued them
for infringement. And won his case.

That being said, I'm not a big fan of loose-meat burgers. But, their "home-made" root beer is most excellent. Better than my attempt.

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

Title: Homemade Sassafras Root Beer
Categories: Beverages, Herbs
Yield: 5 Pints

Several roots; (including
- some green stems) from
- sassafras saplings, about
- 30-40 inches worth of 1/4"
- thick roots-enough to fill
- one cup when you chop them
- in 1/2" pieces)
4 c Water
2 Cloves
1/2 ts Anise seeds; can sub fennel
4 Allspice berries
1 (1") stick cinnamon
1/4 c Molasses
1 c Sugar
2 qt Soda water

Scrub the roots clean of any dirt. Cut the roots into
1/2" long pieces. (The roots can be tough, if you have
a pair of pruning shears, they work great to cut the
roots.) If you have a few green stems, you can include
them too, but you should have mostly roots. Cut up as much
as you need to fill one cup. Put the roots into a small
pot and cover with 4 cups of water. Add the cloves, anise
seeds, allspice berries, and cinnamon stick. Bring to a
boil, reduce to a simmer, and simmer for 25 minutes. Add
the molasses and simmer for 5 minutes more. Remove from
heat.

Strain through cheesecloth or a fine mesh sieve lined with
a paper towel. Rinse out the pot. Return the liquid to the
pot. Add the sugar, heat until just a simmer and the sugar
has dissolved. Remove from the heat and let cool.

To assemble the root beer, fill a glass with ice cubes,
add the syrup and soda water in a 1:2 ratio, so 1/3 cup of
syrup to 2/3 cups of soda water. Add more soda water if
you want it more diluted, add more syrup if you want it
stronger.

Yield: Makes about 2 1/2 quarts.

From: http://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... He who lives without folly isn't so wise as he thinks.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

O'Charleys is struggling. They're down to 58 store (from 600+) and
have closed their commissary in Nashville, TN in favour of Performance Food Group supplying their stores.

Don't know what commissary is supplying Cracker Barrel but Steve no
longer orders their livers and gizzards. They used to be fresh cooked;
now they're frozen and cooked from that stage so they're rock hard.

All I ever do at C-B is breakfast. Usually the "Mama's Pancake
Breakfast"

They still let RVs/campers stay for free, some have separate lots for
them. We usually buy supper if we stay, occaisionally breakfast.

8<----- SNIP ----->8

So hopefully those with good taste will patronise the cafes and spread
the word among co-workers. There will always be some die hard fast food devotees in the crowd tho, keeping those places going.

and America's oldest (and first) drive-thru called Maid Rite.

https://visitspringfieldillinois.com/LocationDetails/?id=Maid-Rite-San wich-Shop

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

Title: Maid Rite Hamburgers
Categories: Five, Beef, Poultry, Sandwiches
Yield: 4 Servings

A couple of years ago we took I-80 from Pennsylvania, westward. Stopped
to visit West Amana for a bit, picked up a cook book. Browsing it, I
saw a recipe for Maid Rite burgers; I'll have to check the cook book to see how well it matches this one.

It's a different Maid-Rite - ours pre-dates the Iowa based chain. The
Iowa chain opened a store here and the local Maod Rite owner sued them
for infringement. And won his case.

OK, good that the local guy had the guts to sue; so many people would
have capitualted.

That being said, I'm not a big fan of loose-meat burgers. But, their "home-made" root beer is most excellent. Better than my attempt.

We used to do that occaisionally when I was growing up. Last time I
remember it being made was in 1967; the summer my mom was first in
summer school for her MSLS.

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


... It's only a hobby...it's only a hobby...it's only a hobby...

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