Ruth Haffly wrote to Dave Drum <=-

FINISHING UP

Not even on your PB&J sandwiches? <VBSEG>

Not even those. (G)

I'm the same way with bologna that you are with peanut butter. It really
does trigger my gag reflex.

Title: Apple Rice Pudding
Categories: Diabetic, Desserts, Rice, Fruits
Yield: 6 Servings

Hmm, looks interesting. I use brown rice, jasmine rice or a rice blend (put out by Lundberg). The brown would work the best all around of the
3, jasmine and blend is for when I cook Asian or just want a different side.

My default rice is bassmati (or Texmati). No special reason for it -
just fell into its use after buting a BIG (30#) bag at a Big Lots
store. Realised when I got it home that's a LOT of rice. Especially
for a single guy cooking mostly for himself.

It freezes well, both raw and cooked. I've got some in the freezer I
need to pull out this week and use, maybe in chicken soup now that the weather has cooled down. Also have to pull out some pumpkin next week
to make a pumpkin roll for Steve's birthday.

I've tought about making a punkin roll once -- until I read all of the directions/steps. I;ll let someone else assemble mine.

Title: Peach Skillet Cake w/Sorghum Flour
Categories: Cakes, Fruits, Spices
Yield: 8 Servings

Have to keep this in mind for next year's peach season.

Or used canned peaches. They don'r mess them up too badly when putting
them in cans. I drain and rinse them first.

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

Title: Liver & Gall-bladder Tea *
Categories: Five, Beverages, Herbs, Roots
Yield: 1 Serving

5 tb Birch leaves
5 tb Stinging nettle leaves
4 tb Milk thistle fruit, crushed
2 tb Dandelion roots and tops

Pour 1 cup of boiling water over 2 ts of this mixture,
steep covered for ten minutes; strain and sip warm tea
between meals.

Every two weeks alternate with dandelion tea.

* Contains neither liver nor gall bladder - UDD

From: http://www.alive.com

Uncle Dirty Dave's Archives

MMMMM

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Re: Re: Extra Sweet - Cont'd
By: Dave Drum to Ruth Haffly on Fri Oct 24 2025 06:38 am

Title: Liver & Gall-bladder Tea *
* Contains neither liver nor gall bladder - UDD

LOL! Reminds me of Wednesday's joke about Girl Scout Cookies.

* Exported from MasterCook *

Girl Scout Mint Cookie Pie

Recipe By : Denise Bradshaw (BDGM08B)
Serving Size : 6 Preparation Time :0:00
Categories : Chocolate Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 Girl Scout thin mint cookies
3 Egg whites
1/8 ts Salt
3/4 c Sugar
1/2 c Nuts -- chopped
1/2 ts Vanilla
1 c Heavy cream -- whipped
Shaved chocolate (optional)

Preheat oven to 325?F. Roll cookies between two sheets of wax paper
to make fine crumbs. Can freeze cookies a few minutes for easy
rolling. Beat egg whites and salt until stiff and glossy. Fold in
crumbs, nuts, and vanilla. Spread in buttered 8" pie plate. Bake for
35 minutes. Cool and refrigerate 3 hours. Cover with whipped cream
and shaved chocolate.


- - - - - - - - - - - - - - - - - -
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Ben Collver wrote to Dave Drum <=-

Title: Liver & Gall-bladder Tea *
* Contains neither liver nor gall bladder - UDD

LOL! Reminds me of Wednesday's joke about Girl Scout Cookies.

* Exported from MasterCook *

Girl Scout Mint Cookie Pie

Recipe By : Denise Bradshaw (BDGM08B)
Serving Size : 6 Preparation Time :0:00
Categories : Chocolate Pies

That used to was my favourite Girl Sprout cookie. Then I discovered
that Keebler's elves sell them in my local lstupormarkup so I don't
got to wait all year. Now my favourite (what I buy from the girls ib
green anyway are ....

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

Title: Girl Scout Lemonades
Categories: Cookies, Snacks, Citrus
Yield: 18 cookies

MMMMM-------------------------COOKIES--------------------------------
2 3/4 c A-P flour
1 ts Baking powder
1 ts Salt
1/2 lb Unsalted butter; softened,
- room temp
1 c Granulated sugar
1 ts Lemon extract
1 lg Egg

MMMMM--------------------------ICING---------------------------------
2 c Powdered sugar
1 tb Lemon extract
1 tb Water
Yellow gel food coloring

Set the oven @ 350┬║F/175┬║C and line 2 large baking
sheets with parchment paper.

In a medium-sized mixing bowl, combine flour, baking
powder and salt with a fork. Mix well and set aside.

In a separate mixing bowl, cream together the butter and
sugar using an electric hand or stand mixer. Mix until
smooth and fully combined.

Add egg and lemon extract. Mix again until smooth.

Add flour mixture in, half at a time, and mix until
fully combined and dough-like.

Place cookie dough in the refrigerator for about 30
minutes before you roll out the cookie dough.

Remove dough from the bowl and place it on a flat,
lightly floured surface.

Using your hands, flatten the dough pressing downward.

Use a rolling pin to roll out the dough to about 1/4"
3/8" thick.

Using a 2" round cookie cutter, cut rounds from dough
and place the cutouts on the prepared baking sheets at
least 2" apart.

Using a lemon cookie stamp or an inspirational phrase
cookie stamp, create your pattern on the top of the
cutouts. Press the stamp firmly into the dough until the
indentations make it at least half way through.

Bake for 10 to 12 minutes.

When done, allow the cookies to cool completely on the
pan before making the icing.

ICING: In a small mixing bowl, combine the powdered
sugar, lemon extract, water and about 2 inches of yellow
gel food coloring. Mix with a fork until fully combined
and smooth. It will be very thick at first.

When the icing is at the perfect consistency, spoon out
about 1 tablespoon onto the back (non-pressed side) of
the cookie. Use your spoon to push the icing around so
it naturally levels and covers the entire surface.

Do this for each cookie, working one at a time.

When all of your cookies are covered in icing, allow
them to sit at room temperature for 6 hours or overnight
so that the icing completely hardens before serving.

MAKES: 18 cookies

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

Uncle Dirty Dave's Archives

MMMMM


... January 20, 2021 - The end of an error!
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

FINISHING UP

Not even on your PB&J sandwiches? <VBSEG>

Not even those. (G)

I'm the same way with bologna that you are with peanut butter. It
really does trigger my gag reflex.

I bought some bologna probably a couple of years ago; hadn't bought any
in years (maybe decades?), thought we'd switch off from our usual lunch
meats (turkey, ham, roast beef). We'll stay with our usual 3, thank you
very much. Not quite a gag reflex but not a taste we'd like to repeat.

Title: Apple Rice Pudding
Categories: Diabetic, Desserts, Rice, Fruits
Yield: 6 Servings

Hmm, looks interesting. I use brown rice, jasmine rice or a rice blend (put out by Lundberg). The brown would work the best all around of the
3, jasmine and blend is for when I cook Asian or just want a different side.

My default rice is bassmati (or Texmati). No special reason for it -
just fell into its use after buting a BIG (30#) bag at a Big Lots
store. Realised when I got it home that's a LOT of rice. Especially
for a single guy cooking mostly for himself.

It freezes well, both raw and cooked. I've got some in the freezer I
need to pull out this week and use, maybe in chicken soup now that the weather has cooled down. Also have to pull out some pumpkin next week
to make a pumpkin roll for Steve's birthday.

I've tought about making a punkin roll once -- until I read all of the directions/steps. I;ll let someone else assemble mine.

I don't think it's that hard to do, but then again, I've done it so
often that it's not quite a no brainer proccess.

Title: Peach Skillet Cake w/Sorghum Flour DD> Categories:

Cakes, Fruits, Spices DD> Yield: 8 Servings

Have to keep this in mind for next year's peach season.

Or used canned peaches. They don'r mess them up too badly when putting them in cans. I drain and rinse them first.

No, and I've used them from time to time, also canned them at various
times. Still prefer fresh, if those aren't available, then home canned. Commercial canned is the last resort.

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


... You learn something useless every day.

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

Re: Re: Extra Sweet - Cont'd
By: Dave Drum to Ben Collver on Sat Oct 25 2025 07:55 am

Girl Scout Mint Cookie Pie

That used to was my favourite Girl Sprout cookie. Then I discovered...

Title: Girl Scout Lemonades

My favorite is the Samoas followed by the Tagalongs. :)

---------- Recipe via Meal-Master (tm) v8.03

Title: Cafe Au Mint Chocolate Pie (A Girl Scout Cookie Recipe)
Categories: Desserts, Pies
Yield: 1 Pie

2 pt Coffee ice cream
1/2 c Semi-sweet chocolate chips
3 tb Whipping cream or
- condensed milk
1 1/2 Sleeves of Girl Scout Thin
- Mint Cookies; crushed

Heavily grease sides and bottom of a 9" pie pan with regular (not light)
stick margarine. Crumb cookies in food processor and press into pie pan.
Bake this for 10 minutes at 350oF. Soften ice cream in refrigerator for
4 hours, or 1 hour room temperature. Fill baked cool pie shell with ice
cream and cover with wax paper. Freeze. Melt chocolate chips and
whipping cream over lowest heat and spread over pie. Refreeze.

From: "Girl Scouts"

-----
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Ben Collver wrote to Dave Drum <=-

Re: Re: Extra Sweet - Cont'd
By: Dave Drum to Ben Collver on Sat Oct 25 2025 07:55 am

Girl Scout Mint Cookie Pie

That used to was my favourite Girl Sprout cookie. Then I discovered...

Title: Girl Scout Lemonades

My favorite is the Samoas followed by the Tagalongs. :)

My #2 choice is the Trefoils (shortbread) They're good with a cuppa hot
tea.

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

Title: Make Your Own Constant Comment
Categories: Five, Beverages, Spices, Citrus
Yield: 1 /2 cup

4 tb Black tea
12 Cloves; crushed
1 (1") cinnamon stick; broken
- and crushed
2 ts Dried orange zest; broken in
- small pieces

Combine all ingredients well and store in an airtight
container.

Uncle Dirty Dave's Kitchen

MMMMM

... Nothing cures insomnia like the realization that it's time to get up.
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Ruth Haffly wrote to Dave Drum <=-

FINISHING UP

Not even on your PB&J sandwiches? <VBSEG>

Not even those. (G)

I'm the same way with bologna that you are with peanut butter. It
really does trigger my gag reflex.

I bought some bologna probably a couple of years ago; hadn't bought any
in years (maybe decades?), thought we'd switch off from our usual lunch meats (turkey, ham, roast beef). We'll stay with our usual 3, thank you very much. Not quite a gag reflex but not a taste we'd like to repeat.

If you had one of those for your only meat over 4 months .. That's what
put me off of bologna.

8<----- Y'KNOW ----->8

I've tought about making a punkin roll once -- until I read all of the directions/steps. I;ll let someone else assemble mine.

I don't think it's that hard to do, but then again, I've done it so
often that it's not quite a no brainer proccess.

You, no doubt have more patience as well as a more 'delicate' touch than my "ham handed" approach.

Title: Peach Skillet Cake w/Sorghum Flour DD> Categories:

Cakes, Fruits, Spices DD> Yield: 8 Servings

Have to keep this in mind for next year's peach season.

Or used canned peaches. They don'r mess them up too badly when putting them in cans. I drain and rinse them first.

No, and I've used them from time to time, also canned them at various times. Still prefer fresh, if those aren't available, then home canned. Commercial canned is the last resort.

Theonly canning of peaches I have done - or even helped with - is what my grandmother called "pickled peaches" They have an entirely different flavor profile from straight-up canned peaches.

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

Title: Mimi's Pickled Peaches
Categories: Fruits, Spices, Preserving
Yield: 6 Pints

4 lb Medium Clingstone peaches
4 c Granulated sugar
1 c White vinegar
1 c Tap water
6 (3") cinnamon sticks
Handful whole cloves; stems
- on
2 ts Pickling spices

THE NIGHT BEFORE Blanch and peel peaches, but leave them
whole. Place in a large glass bowl and pour the sugar
over them. Gently mix with hands until sugar covers all
the peaches. Cover with a clean cloth and let them set
overnight.

Sterilize 6 pint mason jars, lids and rings, and set
aside.

THE NEXT MORNING Drain the peaches, pouring the liquid
into a heavy large saucepan or dutch oven. Place the
peaches back in the bowl and set aside.

Add the vinegar, water and spices to the syrup in the
pan, and bring to a boil. Boil for 5 minutes.

While syrup is boiling, press one or two cloves into
each peach. After syrup has boiled for 5 minutes, add
the peaches to it and continue boiling for 20 minutes or
until peaches are tender.

WARNING: BE CAREFUL DURING THE NEXT STEPS - YOU WILL BE
HANDLING VERY HOT FOOD.

Using a slotted spoon, place peaches into sterile jars.
Fit them snugly into the jars, but do not force them or
they will bruise.

Place one cinnamon stick into each jar. Ladle the liquid
into each jar until it is 1/2" from the rim. It is
important to leave this "breathing" space.

With a dry clean cloth, wipe the rim and the jar clean.
Seal with lids and rings.

Process in a hot water bath for 10 minutes to seal.

Remove from water and set aside to cool. These can be
stored in the pantry when still sealed. However, once
you have opened a jar, store in the ice box.

RECIPE FROM: Helen E. Moore (my grandmother) on a hand
written recipe card given to my mother.

Uncle Dirty Dave's Archives

MMMMM

... "If you're afraid of butter, use cream." -- Julia Child
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Dave Drum wrote to Ruth Haffly <=-

If you had one of those for your only meat over 4 months .. That's what put me off of bologna.

I am not a fan of bologna normally but I do like fried bologna. I
especially like it with scrambled eggs. However, I now have ten cans of
SPAM courtesy of my mother so we all know what I'll be eating first...

Out of Bill Swisher's extensive SPAM recipe collection...

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

Title: Baked Spam & Noodles
Categories: Main dish, Pam
Yield: 1 Servings

8 oz Broad egg noodles
1 cn Spam luncheon meat - (12
-oz); diced
2 tb Butter or margarine;
-softened
1/2 c Milk
1 Egg
1/8 ts Freshly-ground black pepper

Break up noodles slightly. Cook according to package directions;
drain. Combine hot noodles, Spam, and butter in greased 1 1/2-quart
casserole; stir to melt butter and mix well. Beat together milk, egg,
and pepper; pour evenly over top. Bake in 375 degree oven 40 minutes.

Per serving: 1209 Calories (kcal); 41g Total Fat; (30% calories from
fat); 42g Protein; 168g Carbohydrate; 481mg Cholesterol; 397mg Sodium
Food Exchanges: 10 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0
Fruit; 6 Fat; 0 Other Carbohydrates

MMMMM

-- Sean

... One family builds a wall, two families enjoy it.
--- MultiMail/Win
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Hi Dave,

I'm the same way with bologna that you are with peanut butter. It
really does trigger my gag reflex.

I bought some bologna probably a couple of years ago; hadn't bought any
in years (maybe decades?), thought we'd switch off from our usual lunch meats (turkey, ham, roast beef). We'll stay with our usual 3, thank you very much. Not quite a gag reflex but not a taste we'd like to repeat.

If you had one of those for your only meat over 4 months .. That's
what put me off of bologna.

My mom would occaisionally switch out from the PB&J to either bologna or (American) cheese on white bread with mustard sandwiches for our school lunches. Rarer switch outs were tuna fish or egg salad, the latter
always right after Easter. (G) I bought turkey bologna (and other cold
cuts) when I was making school lunches for our girls/work lunches for
Steve but always added a slice of real Cheddar or Swiss cheese, making
the sandwich on home made whole wheat bread. They weren't everyday
sandwiches; I also made peanut butter, tuna or chicken fish (latter is
canned chicken, same size cans as tuna so our girls named it chicken
fish). The girls also bought their lunch once a week at school, Steve
would go to the dining facility from time to time.

8<----- Y'KNOW ----->8

I've tought about making a punkin roll once -- until I read all of the directions/steps. I;ll let someone else assemble mine.

I don't think it's that hard to do, but then again, I've done it so
often that it's not quite a no brainer proccess.

You, no doubt have more patience as well as a more 'delicate' touch
than my "ham handed" approach.

Probably so. (G)

Title: Peach Skillet Cake w/Sorghum Flour DD> Categories:

Cakes, Fruits, Spices DD> Yield: 8 Servings

Have to keep this in mind for next year's peach season.

Or used canned peaches. They don'r mess them up too badly when putting them in cans. I drain and rinse them first.

No, and I've used them from time to time, also canned them at various times. Still prefer fresh, if those aren't available, then home canned. Commercial canned is the last resort.

Theonly canning of peaches I have done - or even helped with - is what
my grandmother called "pickled peaches" They have an entirely
different flavor profile from straight-up canned peaches.

Our daughter Rachel gave us some about 10 years ago, said her family
didn't care for them. We liked them so the next summer when we got a
bushel of peaches, I did up some of them as pickled peaches. Also canned
some "straight", made peach butter (cousin of apple butter), peach
cobbler and ate some out of hand.

Title: Mimi's Pickled Peaches
Categories: Fruits, Spices, Preserving
Yield: 6 Pints

Remove from water and set aside to cool. These can be
stored in the pantry when still sealed. However, once
you have opened a jar, store in the ice box.

RECIPE FROM: Helen E. Moore (my grandmother) on a hand
written recipe card given to my mother.

Uncle Dirty Dave's Archives

Somewhat different from how I did it but looks like the results are the
same. I used peach halves and did it as a one day project; IIRC,
pressure canning the jars instead of boiling water bath.


---
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)