Hi Sean,
On <Sun, 21 Sep 24>, you wrote me:

Here I thought it was in a patriotic Canadian's blood to love maple
syrup, hockey, Labatt's and Bob and Doug Mackenzie...

Possibly I'll be thrown out of the country. I have a tattoo of a Canadian
flag and the writing says Proud.

I have an apoitment to black it out next week. I figure between taht and prefering fake syrup I'm quite sure I'll be asked to leave.

Shawn


* SeM. 2.26 * Fools and their money become popular quickly.
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Shawn Highfield wrote to Sean Dennis <=-

I have an apoitment to black it out next week. I figure between taht
and prefering fake syrup I'm quite sure I'll be asked to leave.

I'd make a political crack but I won't.

No tattoos for me. Not as someone who is on blood thinners permanently.

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

Title: Creamy Ham and Pasta
Categories: Cyberealm, Mom's best, Low-cal, Main dish
Yield: 4 Servings

3 1/2 c Uncooked bow tie or rotini
-pasta (7 oz)
1 c Frozen peas
6 oz Turkey ham, sliced thin &
-cut into thin strips
6 oz Light cream cheese (3/4 c)
1/2 c Skim or 1% milk

1. In a large saucepan, cook pasta to desired doneness. Add frozen
peas to the last 6 minutes of cooking time, and add the ham to the
last 1 minute of cooking time. Drain; return to pan.

2. In a small bowl with a wire whisk, combine the softened cream
cheese and milk; stir into hot cooked pasta mixture. Cook and stir
over medium low heat 1-2 minutes or just until thoroughly heated.

Servings: 4 (1 1/4 cup) servings

Source: Pillsbury Fast and Healthy Magazine, March/April 1993 Each
serving contains 3 breads, 1 1/2 proteins, 1 fat

Per serving: 370 cal.

Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda
Fields.

File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip

MMMMM

-- Sean

... Chips have little nutritional value so you need to eat the whole bag.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,
On <Sun, 21 Sep 24>, you wrote me:

I'd make a political crack but I won't.

Sorry, it didn't go too off topic. :)

No tattoos for me. Not as someone who is on blood thinners
permanently.

If I could get rid of mine I would. They were all got before the craze
and I was no older then my 20's for the "newest" one.

Shawn


* SeM. 2.26 * "See you in hell! ...From heaven." -- Rev. Lovejoy
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Shawn Highfield wrote to Sean Dennis <=-

If I could get rid of mine I would. They were all got before the craze and I was no older then my 20's for the "newest" one.

I watched a news story recently about "tattoo regret" that millenials are having now. I hear laser removal is painful and expensive.

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

Title: Midnight Chocolate Cake
Categories: Cooking, Live
Yield: 1 Servings

Butter-flavor no-stick
-cooking spray
Unsweetened Dutch-processed
-cocoa for dusting the
-pan(s)

MMMMM---------------------------BATTER--------------------------------
2 oz Semisweet chocolate
1 c Sifted cake flour
3/4 c Unsifted unsweetened
-Dutch-processed cocoa
1/4 ts Salt
1/2 ts Baking powder
1/4 ts Baking soda
1 pn Nutmeg
2 lg Eggs plus
3 lg Egg whites
2 tb Vanilla or plain nonfat
-yogurt
1 1/4 c Granulated sugar
3/4 c Dark corn syrup
3/4 c Unsweetened applesauce
1/4 c Canola oil
1 tb Vanilla extract

MMMMM--------------------------TOPPING-------------------------------
1 tb Unsweetened cocoa, (1 to 2)

Position a rack in the center of the oven and preheat the oven to 325
degrees F. Lightly coat two 9-inch round layer pans with cooking
spray and sift on cocoa; tap out excess cocoa. For a 10 to 12 cup
capacity Bundt pan, generously coat the depressions of the design
with spray, then sift on the cocoa.

Melt the chocolate in the top of a small double boiler set over
simmering water. Set it aside to cool.

In a medium-sized bowl, whisk together the flour, cocoa, salt, baking
powder, baking soda, and nutmeg; set aside.

In a larger bowl, combine and beat together the eggs plus whites,
yogurt, sugar, corn syrup, applesauce, oil, and vanilla. Stir or
slowly beat in the dry ingredients, blending just until smooth.
Scrape in the melted chocolate and beat well. The batter will bee
quite runny.

Pour the batter into the prepared pan, smooth the top, and bake it
for 55 to 60 minutes for a

Bundt cake, 25 to 30 minutes for layers, or 25 to 28 minutes for a
sheet cake. Bake until the cake is springy to the touch and a cake
tester inserted in the center comes out clean or with just a few
crumbs attached; don't overbake or the cake will be dry.

Cool the cake in the pan(s) about 5 minutes on a wire rack, then
invert and remove the pan(s). Cool completely. If you wish, sift some
unsweetened cocoa on top just before serving.

Yield: 12 servings

NOTES : (Courtesy of Let Them Eat Cake, by Susan Purdy) Recipe by:
Cooking LIve Show #CL8821

Posted to MC-Recipe Digest V1 #490 by Angele Freeman
<jfreeman@netusa1.net> on Mar 1, 1997.

MMMMM

-- Sean

... Sometimes I sits and thinks and sometimes I just sits.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,
On <Tue, 23 Sep 24>, you wrote me:

I watched a news story recently about "tattoo regret" that millenials
are having now. I hear laser removal is painful and
expensive.

I am no millenial, but yeah I have regret. The laser removal doesn't
work, you always see it. This is why I'm just going to black it out.

Shawn

* SeM. 2.26 * Daddy, why doesn't this magnet pick up your diskettes?
--- SBBSecho 3.20-Linux
* Origin: _thePharcyde telnet://bbs.pharcyde.org (Wisconsin) (1:154/700)

Shawn Highfield wrote to Sean Dennis <=-

I am no millenial, but yeah I have regret. The laser removal doesn't work, you always see it. This is why I'm just going to black it out.

Yeah, I understand.

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

Title: Corn Bread Taco Bake
Categories: Main dish
Yield: 1 Servings

1 1/2 lb Ground beef
1 pk Durkee taco seasoning
1/2 c Water
1 cn Whole kernal corn, drained
12 oz. size
1/2 c Green pepper, chopped
1 cn Tomato sauce 8 oz.
1 pk Corn muffin mix 8 1/2 oz.
1 cn Durkee French fried onions
2.8 oz. size
1/3 c Cheddar cheese, shredded 1oz

Brown meat; drain. Stir in next 5 ingredients; pour into a 8x12 inch
baking dish. Prepare corn muffin mix according to package
directions, except add 1/2 can French Fried onions. Spoon around
outer edge of casserole. Bake, uncovered, at 400 degrees for 20
minutes. Top with remaining onions and cheese. Bake for 2 to 3
minutes longer. Randy Rigg

MMMMM

-- Sean

... "Software is like sex, it's better when it's free." - Linus Torvalds
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

Oooooopsie. That was suppoese to remind me to change the measure. It
was supposed to say 3 cups - which is now fixed - rather than the
default "servings".

I was gonna say, an infinite dip glitch would be nice. XD

Liver & onions is OK. This is better:

Title: Liver, Bacon & Onions

Bacon is the perfect vegetable as it goes with everything, even ice
cream!

Never tried it with I scream. Hmmmmmmmmmmmmm............

Altho - I do have a recipe:

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

Title: Bacon Ice Cream
Categories: I scream, Pork, Dairy, Desserts, Booze
Yield: 3 Pints

MMMMM-----------------------CANDIED BACON----------------------------
5 sl Bacon
2 ts Lt brown sugar

MMMMM--------------------------CUSTARD-------------------------------
3 tb (45g) salted butter
3/4 c (140g) packed brown sugar;
- light or dark
2 3/4 c (675ml) Half & Half

MMMMM-------------------------EGG YOLKS------------------------------
2 tb Dark rum or whiskey
1/4 ts Vanila extract
1/4 ts Ground cinnamon (opt)

To candy the bacon, heat the oven to 400øF/205øC.

Lay the strips of bacon on a baking sheet lined with a
silicone mat or aluminum foil, shiny side down.

Sprinkle 1 1/2-2 teaspoons of brown sugar evenly over each
strip of bacon, depending on length.

Bake for 12-16 minutes. Midway during baking, flip the
bacon strips over and drag them through the dark, syrupy
liquid that’s collected on the baking sheet. Continue to
bake until as dark as mahogany. Remove from oven and cool
the strips on a wire rack.

Once crisp and cool, chop into little pieces, about the
size of grains of rice.

(Bacon bits can be stored in an airtight container and
chilled for a day or so, or stored in the freezer a few
weeks ahead.)

To make the ice cream custard, melt the butter in a heavy,
medium-size saucepan. Stir in the brown sugar and half of
the Half & Half. Pour the remaining Half & Half into a
bowl set in an ice bath and set a mesh strainer over the
top.

In a separate bowl, stir together the egg yolks, then
gradually add some of the warm brown sugar mixture to
them, whisking the yolks constantly as you pour. Pour the
mixture back into the saucepan.

Cook over low to moderate heat, constantly stirring and
scraping the bottom with a heatproof spatula, until the
custard thickens enough to coat the spatula.

Strain the custard into the Half & Half, stirring over
the ice bath, until cool. Add liquor, vanilla and
cinnamon, if using.

Refrigerate the mixture. Once thoroughly chilled, freeze
in your ice cream maker according to the manufacturer's
instructions. Add the bacon bits during the last moment of
churning, or stir them in when you remove the ice cream
from the machine.

Recipe from: http://www.davidlebovitz.com

Uncle Dirty Dave's Archives
`

MMMMM

... "Taste is the most unexplored sense." - Matteo Ferrara
___ MultiMail/Win v0.52

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Dave Drum wrote to Sean Dennis <=-

Never tried it with I scream. Hmmmmmmmmmmmmm............

Whern I worked at Burger King many years ago, BJ had a short promotion with bacon on a hot fudge sundae. It actually works quite well.

Title: Bacon Ice Cream

I'm too lazy to make a recipe but that does look tasty.

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

Title: Tangerine Tapioca
Categories: Desserts
Yield: 4 Servings

2 1/2 ts Grated orange rind
2 1/2 c 2% low-fat milk
1/3 c Sugar
3 tb Quick-cooking tapioca,
-uncooked
1 Egg, lightly beaten
1/2 c Tangerine juice
6 Fresh orange segments,
-(optional)

Combine orange rind and milk in a 2-quart glass measure. Microwave at
high 5 minutes or until milk is 180 degrees and tiny bubbles form
around edge (do not boil). Add sugar, tapioca, and egg to milk
mixture; stir well. Microwave at HIGH 5 minutes or until slightly
thickened. Let stand 5 minutes; stir in juice.

Place plastic wrap on surface, and chill. Yield: 4 servings (serving
size:
3/4 cup).

Per serving: 261 Calories; 4g Fat (14% calories from fat); 8g
Protein; 51g Carbohydrate; 57mg Cholesterol; 90mg Sodium

Serving Ideas : Garnish pudding with orange segments, if desired.

NOTES : You can use fresh-squeezed tangerine juice or juice from
frozen concentrate.

Recipe by: Cooking Light, October 1994, page 96

Posted to MC-Recipe Digest V1 #413 by igor@digex.net on Jan 28, 1997.

MMMMM

-- Sean

... I'm not afraid of heights, I'm afraid of widths.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

Never tried it with I scream. Hmmmmmmmmmmmmm............

Whern I worked at Burger King many years ago, BJ had a short promotion with bacon on a hot fudge sundae. It actually works quite well.

Never worked at a Burger Whop. I managed a local fats-food joint called
"The Broiler" which used the same endless chain belt broiler that BK
uses to do their burgers. In those days we had the Mickey D's, a Sandy's (morphed into Hardee's eventually) and the Broiler. Located near a high
school and across the street from a three-shift factory it was busy most
times of the day. Burgers, fries, broasted chicken, Coney Island hot
dogss, etc. The owners/originators were clewless as to how to make it
all profitable or it would be a major player today rather than a memory.

Title: Bacon Ice Cream

I'm too lazy to make a recipe but that does look tasty.

I'm not too lazy. Limited by space and equipment. And the availability
of Blue Bunny No-Sugar-Aded I scream which my RD turned me on to.

Not chawklit. But, not bad .....

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

Title: Peach Ice Cream
Categories: I scream, Dairy, Fruits
Yield: 7 servings

1 1/2 c Whole milk
2 lg Eggs
2 Egg yolks
1 1/4 c Sugar
1 1/4 c Heavy cream
1 pt Ripe peaches; chopped, w/
- peel on
Juice of 1/2 lemon

Place milk in the top of a double boiler and bring just
to a simmer over gently boiling water over medium heat.

Meanwhile, whisk together eggs, egg yolks, and 3/4 cup
of the sugar in a mixing bowl. Lightly whisk 1/4 cup of
the hot milk into egg mixture, then whisk egg mixture
into remaining milk in top of double boiler. Cook,
stirring constantly with a wooden spoon, until mixture
is thick enough to coat back of a spoon, about 15
minutes.

Transfer mixture to a mixing bowl; stir in 1 1/4 cups
heavy cream; refrigerate until cold.

Combine peaches, remaining sugar, and lemon juice in a
mixing bowl; the peel will add a rosy color. Cover and
refrigerate for 2 hours.

Drain and stir accumulated peach juices into cream base
(return fruit to the refrigerator). Pour base into an
ice cream maker and process according to manufacturer's
directions. Just before mixture is set, add peaches.

Yield: serves 6-8

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

Uncle Dirty Dave's Kitchen

MMMMM

... Money won't buy happiness. But it will buy bacon.
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