• 949 extended travel was again +

    From MICHAEL LOO@1:123/140 to RUTH HAFFLY on Tuesday, February 12, 2019 13:19:14
    line of which was "pretty soon, the penny won't
    be worth a plugged nickel." Here in Panama,
    Nobody at the time thought it was worth considering.
    Oh, I'm sure others did.
    But the general consensus was probably to keep it around.

    It wasn't a consensus decision. As in Switzerland,
    there was a commercial justification for the status
    quo, so that absolved anyone from making a difficult
    decision until recently.

    beat-up US coin, including pennies, and
    shiny new local metal, including pennies that
    I can't figure out how they afford to mint.
    Must be fun figuring out what combination of coins to use. (G)
    Time-consuming but not difficult. I ended up
    tipping in balboas and hoarding the US money
    and ended up with 3 centavos, which won't go
    Your 3 cents worth?

    You can have them if someone else doesn't
    get them first.

    far in any country, even there. Panama, despite
    its trials an tribulations, hardly qualifies as
    a third-world country, as its per caput income
    is almost half ours (that of next-door Nicaragua
    is less than 10% of ours).
    Not hardly.

    Panama had a terrible reputation during the
    Noriega years and before but has sort of
    bounced back recently.

    PX and commissary prices were always rounded to the nearest
    nickel. > ML> A > bit of a bother at times but it probably sort of evened out in the > ML> long > run.
    Many places do that now.
    This was our first experience with it; that was 20+ years ago tho.
    And the penny wasn't worth an unplugged nickel.
    Except at the bank or post office.

    I've seen where some banks started charging
    for counting change.

    speaking countries. I guess Greece, too. Just
    think of the disruption to daily life that
    that phenomenon causes.
    Quite so--don't want to have to buy your bread, milk and eggs with a truckload of almost worthless currency.
    Worse, think of the plight of the storekeepers.
    Taking it to the bank must have been a challenge. (G)

    Problem was that from the time it got in the till
    to the time it got to the bank, frequently it had
    lost substantial value, making shopkeeping or indeed
    any kind of money handling a terrible proposition.

    And then there are those who use old coins
    for decorative purposes, as people have
    noted here.
    Yes, mine are stashed away somewhere, probably in an undisclosed location.
    Perhaps an undisclosable location?
    Maybe so. (G)

    and > 90s, we came across all sorts of quality of napkins and TP. At
    Checkpoint Alpha, the TP felt like wax paper. I encountered the same sort of TP in England about a year after our stop at the checkpoint
    so > figured the Brits had supplied it there. (G)
    Better wax paper than the stuff that Bonnie
    uses, which is neither absorbent enough nor
    sturdy enough. My bathroom, on the third floor
    of her house, at least has decent TP.
    Scotts? My parents used it for years, always with the paper unrolling
    from the back. I know one of my siblings uses that brand, wouldn't be surprised if all of them do. I started buying a better quality one (2
    ply) as soon as I got out on my own.

    Even the grocery store brands are better than
    Scottissue these days.

    Pretty simple, actually. More locavorism. More
    preserving stuff in glass rather than plastic.
    It'll work, as long as people support it.
    It would requre a modicum more attention
    to detail and maybe add a cent or two to
    each serving of food, so even though it's
    a no-brainer, people will resist.
    But harder to use in a take out situation.

    There are dense fiber containers that are cheap,
    sturdy, and biodegradable.

    on the > ML> > side? Roast beef with roasted potatoes on the side, maybe Yorkshire > ML> > pudding also?
    Fish stew wouldn't fly. Salad, fine; someone
    else made that - after all, you must bear in
    mind that my product also has to please ME.
    OK, those were just a couple of off the top of my head ideas.
    The advantage of fish stew is that it would
    use some of the excess milk that he tends to
    buy when he comes here; the disadvantage of it
    is that he probably wouldn't eat it.
    Can't win for losing in a situation like that.

    The way to win in such a case is not to get
    anywhere close to the edge of the guest's
    comfort zone. There are those for whom one
    can cook with a measure of adventurousness
    or whimsy and those for whom one can't.

    By the way, on this trip he bought a big bottle
    of bloody Mary mix instead. Guess who's making
    horseradish meatloaf soon?
    Sounds interesting/sort of different.

    It ended up being pretty decent.

    I had to read about it; we were in AZ at the time. It may
    have been > ML> the > year Steve was in Korea.
    It was before Y2K ... 1999, most likely.
    OK, we were in AZ but just couldn't make it up that far north.
    Right.
    Work, kid at home, etc--committments we couldn't always work around to
    get away when a picnic was planned. It's a bit easier now that we're
    retired.

    Don't just talk about it.

    Deep chocolate pudding
    whipped cream
    1 Tb chopped hazelnuts
    6 sprigs mint
    Looks good with the dark chocolate and mint.

    Especially with the mint as a garnish, adding
    its scent only as much as you want it to.

    MMMMM----- Recipe via Meal-Master (tm) v7.07

    Title: Eggs in Green Sauce
    Categories: Eggs, Cheese, Sauces, German
    Servings: 4

    2 tb Mayonnaise
    1 c Sour Cream *
    1 md Lemon, Juiced
    9 lg Eggs, Hard Cooked
    1/2 ts Salt
    1/4 ts Pepper
    1/2 ts Sugar
    1 1/2 c Fresh Herbs, Chopped **

    * You can use part yogurt if so desired. ** Any kind of fresh herbs such
    as
    dill, chives, parsley or tarragon.
    ~---------------------------------------------------------------------
    Blend mayonnaise, sour cream and lemon juice. Finely chop 1 hard cooked
    egg and stir into mayonnaise mixture. Season with salt, pepper and
    sugar.
    Thoroughly rinse herbs, pat dry, and chop. Blend with the sauce. Slice
    rest of the hard-cooked eggs in half and arrange in the sauce and serve.
    Source unknown

    MMMMM
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  • From Dale Shipp@1:261/1466 to Michael Loo on Wednesday, February 13, 2019 00:53:00
    On 02-12-19 12:19, Michael Loo <=-
    spoke to Ruth Haffly about 949 extended travel was a <=-

    And the penny wasn't worth an unplugged nickel.
    Except at the bank or post office.

    I've seen where some banks started charging
    for counting change.

    Our credit union has a coin counting machine that gives you a slip to
    use in making a deposit. No charge. Strange thing is the number of
    rejected items sitting on top of the machine -- including some circular batteries.

    Some grocery stores here also have coin counting machines. I believe,
    but am not sure, that there is no charge if you spend the money in the
    store.


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

    Title: Pork on Horseback
    Categories: Pork, Appetizer
    Yield: 36 servings

    2 tb Prepared horseradish
    2 tb Mayonnaise
    1 ts Worcestershire sauce
    1/2 ts Salt
    8 oz Cream cheese, at room
    -temperature
    6 Thin slices boiled ham

    Beat horseradish, mayonnaise, Worcestershire sauce, salt, and cream
    cheese until it reaches spreading consistency. Place 1 ham slice
    on a sheet of waxed paper. Spread with 1/5 of horseradish
    mixture. Layer with remaining ham and horseradish
    mixture, ending with a ham slice. Wrap in waxed paper.
    Freeze 2 hours, or overnight.

    Cut into small cubes. Spear each cube with a wooden
    toothpick. Let stand 1 hour before serving. Yields 36
    servings.

    Per serving: 36 calories, 4 g fat, 9 mg cholesterol,
    0 g fiber, 1 g protein,
    103 mg sodium.
    With light cream cheese and mayonnaise: 28 calories, 2 g fat.

    From: Paul Casey Date: 01-29-01
    Recipes

    MMMMM



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  • From Dave Drum@1:229/452 to Dale Shipp on Wednesday, February 13, 2019 14:05:00
    Dale Shipp wrote to Michael Loo <=-

    And the penny wasn't worth an unplugged nickel.
    Except at the bank or post office.

    I've seen where some banks started charging
    for counting change.

    Our credit union has a coin counting machine that gives you a slip to
    use in making a deposit. No charge. Strange thing is the number of rejected items sitting on top of the machine -- including some circular batteries.

    Some grocery stores here also have coin counting machines. I believe,
    but am not sure, that there is no charge if you spend the money in the store.

    My main bank (a local/regional institution) counts 'em for nothing if depositing the largess. Their machine will wrap in nice rolled-end coin wrappers for you to take home for 5c per wrapped item. My credit union
    will take the loose coin and disappear into the bowels of the institution
    then return with your count.

    The only grocery chain locally to have a coin counting machine available
    is Schnuks (the premier chain before Hy-Vee came to town) and that is a concession owned by some outside organisation. I don't remember the
    percentage they keep for the service but I do recall thinking that
    anyone using the thing must have "STUPID" in 3" letters tattooed on
    their forehead.

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

    Title: Stupid Simple Roast Chicken
    Categories: Five, Poultry, Citrus
    Yield: 6 Servings

    4 lb Whole chicken; rinsed
    1 Lemon; halved
    Salt

    Set an oven @ 450°F/230°C.

    Place chicken into a roasting pan and insert lemon
    halves into the cavity; spread salt over outside of
    the bird.

    Roast in the oven until skin is browned and crisp,
    the juices run clear, about 1 hour. Let the chicken
    rest for 15 minutes before carving.

    By Elliot Everidge

    RECIPE FROM: http://allrecipes.com

    Uncle Dirty Dave's Archives

    MMMMM


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  • From Sean Dennis@1:18/200 to Dale Shipp on Wednesday, February 13, 2019 21:22:24
    Dale Shipp wrote to Michael Loo <=-

    Some grocery stores here also have coin counting machines. I believe,
    but am not sure, that there is no charge if you spend the money in the store.

    The Coinstar machines I've seen and have used once down here charge an 8% fee off of the total amount of your change it counts.

    Thankfully, my credit union does change counting for free.

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

    Title: Baking Powder Biscuits
    Categories: Breads
    Yield: 12 servings

    2 tb Vinegar
    3/4 c Milk, minus 2 T
    2 c Unbleached flour
    2 ts Baking powder
    1/2 ts Salt
    1/4 c Lard (or shortening)
    1/4 ts Baking soda
    2 ts Lard

    Preheat oven to 400 degrees.

    Pour vinegar and milk into a measuring cup Put aside and let stand
    until thickened.

    Sift together flour, baking powder, and salt. Add the 1/4 cup lard
    and blend with a pastry blender or fingers until the mixture
    resembles meal. Add the baking soda to the soured milk and stir with
    a fork. Stir the soured milk into the flour mixture. Turn the dough
    out onto a lightly floured surface and knead briefly. Roll out the
    dough to a 1/2 inch thickness, and with a 2-inch cutter, cut out
    rounds, dipping the cutter each time into flour to prevent sticking.
    In a 9-inch round cake tin, melt the 2 teaspoons of lard. Allow to
    cool slightly. Dip the biscuit rounds in the lard. coating both
    sides. Arrange them close together in the tin and bake for about 20
    minutes, or until golden. Makes about 12.

    NOTE: I use self-rising flour instead of the unbleached flour, baking
    powder, and salt, and butter-flavored Crisco for the lard. Soured
    milk or milk past the use date can be used as above. This makes big,
    fluffy delicious biscuits.

    From the files of R. Thompson, Sysop of The Outlaw BBS

    MMMMM

    Later,
    Sean

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  • From Sean Dennis@1:18/200 to Dave Drum on Wednesday, February 13, 2019 21:24:26
    Dave Drum wrote to Dale Shipp <=-

    The only grocery chain locally to have a coin counting machine
    available is Schnuks (the premier chain before Hy-Vee came to town) and that is a concession owned by some outside organisation. I don't
    remember the percentage they keep for the service but I do recall
    thinking that anyone using the thing must have "STUPID" in 3" letters tattooed on their forehead.

    More than likely that's a Coinstar machine (a nationwide franchise) and as I said to Dale it's an 8% surcharge on the total amount of change it counts.

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

    Title: Alaskan Blueberry Coffee Cake
    Categories: Breads, Snacks
    Yield: 8 servings

    1 1/2 c All-purpose flour
    3/4 c Sugar
    2 1/2 ts Baking powder
    1 ts Salt
    1/4 c Vegetable oil
    3/4 c Milk
    1 Egg
    1 1/2 c Blueberries (I use fresh,
    -but imagine frozen would
    -work)
    1/3 c All-purpose flour
    1/2 c Brown sugar, firmly packed
    1/2 ts Cinnamon (or more to taste)
    1/4 c Firm butter (1/2 stick)

    Appearing In: The American Country Inn and Bed & Breakfast Cookbook,
    Volume One. From: Heavenly View Bed and Breakfast, Anchorage, Alaska

    In a medium mixing bowl, blend together 1-1/2 cups flour, sugar,
    baking powder, salt, oil, milk, egg and 1 cup blueberries. Beat
    thoroughly for 30 seconds and spread in a greased round 9x1-1/2-inch
    pan or an 8x8x2-inch pan. Combine 1/3 cup flour, brown sugar,
    connamon and butter. Sprinkle over batter and top with the remaining
    berries. Bake in a 375 degree oven for 25 to 30 minutes, until done.
    Don't overbake. Serve warm with butter or honey. Serves 8.

    Sonya's note: If I remember correctly, this takes a bit longer to
    bake than what is in the instructions, but it is worth the wait!

    MMMMM

    Later,
    Sean

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  • From Dave Drum@1:229/452 to Sean Dennis on Thursday, February 14, 2019 13:14:58
    Sean Dennis wrote to Dave Drum <=-

    The only grocery chain locally to have a coin counting machine
    available is Schnuks (the premier chain before Hy-Vee came to town)
    and that is a concession owned by some outside organisation. I
    don't remember the percentage they keep for the service but I do
    recall thinking that anyone using the thing must have "STUPID" in
    3" letters tattooed on their forehead.

    More than likely that's a Coinstar machine (a nationwide franchise)
    and as I said to Dale it's an 8% surcharge on the total amount of
    change it counts.

    Jesse James needed a horse, a gun, and a gang to make off with his loot. Coinstar just needs a machine and gullible people who are also lazy.

    Any of my financial institutions will give me coin wrappers as a part of
    their "customer service". And since I am capable of counting above 10
    with my shoes on ..........

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

    Title: Fresco Chicken Soup
    Categories: Poultry, Vegetables, Dairy
    Yield: 8 Cups

    4 sl Hardwood smoked bacon; cut
    - across in 1/2" pieces
    1 lb Boned, skinned chicken; in
    - 1/2" pieces
    20 oz Schnucks soup starter
    - vegetable mix
    +=OR=+
    2 c Fine chopped onion
    +=AND=+
    1 c (ea) fine diced carrot and
    - celery
    1 tb Unsalted butter
    2 lg Ears fresh corn; kernels cut
    - from cob (about 2 cups)
    2 tb Chopped fresh thyme leaves
    1 ts Italian seasoning
    1/2 ts Turmeric; optional
    1/4 ts Salt
    1/2 ts Fresh ground black pepper
    14 1/2 oz Can chicken broth
    1/2 c Milk

    In 5 to 6 quart sauce pot, cook bacon over medium heat 5
    to 7 minutes or until crisp, stirring occasionally. With
    slotted spoon, transfer bacon to paper towel-lined plate
    to drain. Discard all but 2 tablespoons bacon fat in
    sauce pot. Add chicken, soup vegetables and butter to
    bacon fat and cook over medium heat 10 to 12 minutes or
    until carrots are tender and chicken is no longer pink,
    stirring occasionally.

    Stir in corn, thyme, Italian seasoning, turmeric, if
    using, salt and pepper; cook 5 to 6 minutes over medium
    heat or until corn is tender, stirring occasionally.

    Stir in chicken broth and milk; heat until boiling over
    medium-high heat. Reduce to low, cover and simmer 15
    minutes to blend flavours.

    Makes about 8 cups. Ladle soup into soup bowls; sprinkle
    reserved bacon on top.

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

    Uncle Dirty Dave's Archives

    MMMMM

    ... He does not fart and belch; he is Gastronomically Expressive.

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  • From Sean Dennis@1:18/200 to Dave Drum on Thursday, February 14, 2019 19:02:02
    Dave Drum wrote to Sean Dennis <=-

    Jesse James needed a horse, a gun, and a gang to make off with his
    loot. Coinstar just needs a machine and gullible people who are also
    lazy.

    People will buy anything. I mean, look at edible panties.

    Any of my financial institutions will give me coin wrappers as a part
    of their "customer service". And since I am capable of counting above
    10 with my shoes on ..........

    My CU does it and I believe any bank or CU that I've ever had going back to 1991 when I opened my first checking account
    would count your change for free since you were a customer. I do have one of those little plastic "counting" money jars I
    picked up for $5. It has a little digital counter in it that counts the coins as you push them into the jar by having the
    coins move a mechanical positioner and the computer registering the denomination by size. I've actually quite a bit of
    change in the jar. I keep it for dire emergencies such as a tank of gas or something.

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

    Title: Empanadas (Brazilian Meat Pies)
    Categories: Appetizers, Poultry
    Yield: 50 servings

    4 c Flour
    1 tb Butter
    1 c Shortening
    2 Whole eggs
    1 Egg yolk
    2 ts Salt
    1 1/2 c Cold water
    For the filling:
    1 tb Oil
    1 sm Onion, finely chopped (about
    -1/4 cup)
    1 Clove garlic, minced
    3 Chicken legs
    1 Bay leaf
    2 tb Tomato paste
    Salt & pepper
    Water, as needed
    3 tb Flour
    1/4 c Cooked peas
    8 Pitted green olives, chopped
    Cayenne pepper
    1 Egg beaten with a pinch of
    -salt for glaze

    Servings: Makes 50 1/2-inch empanadas

    Notes: Empanadas are Brazil's national appetizer, tiny pies filled
    with chicken olives, and peas. Belita's are famous all over Brazil.
    Empanadas are traditionally made in special molds that are almost as
    deep as they are wide. If they are unavailable, any small tartlet
    molds will do. "The secret to making good dough," says Belita, "is to
    massage it, not knead it." It may look as if she's making mud pies,
    but the results are truly superb.

    For the dough:

    To prepare the dough: Place the flour in a large mixing bowl and make
    a well in the center. Place the butter, shortening, eggs, salt, and 1
    cup water in the well. Using one hand to mix, squeeze these
    ingredients through your fingers to make a paste. Gradually work in
    the flour, squeezing the dough between your fingers to mix it. Add
    water as necessary; the dough should be quite soft. Let the dough
    rest for 30 minutes while you prepare the filling.

    Heat the oil in a large saucepan. Saute the onion and garlic over
    medium heat for 2 to 3 minutes or until soft but not brown. Add the
    chicken, bay leaf, tomato paste, salt, and pepper, plus water just to
    cover. Bring to a boil, reduce heat, and simmer for 20 minutes, or
    until the chicken is cooked. Skim off the fat that rises to the
    surface. Remove the chicken, then strain and reserve the broth.

    When the chicken is cool enough to handle, discard the skin and
    remove the meat from the bone. Finely shred the meat with your
    fingers or in a food processor. Stir in the flour, peas, and olives.
    Stir in 3 to 4 Tbsp broth; the filling should be moist but not runny.
    Add enough cayenne to give the chicken a little bite.

    Pinch off cherry-sized pieces of dough and use them to line the
    tartlet molds. Belita pushes the dough in with her thumb. The dough
    should just reach over the top of the mold. Place a spoonful of
    filling in each crust.

    Roll out the remaining dough and cut out tops for the empanadas. Try
    to capture an air bubble when you place the top over the filling;
    according to Belita, this is what makes the pies light. Seal the
    tartlets by pinching together the top and bottom crust. Note: The
    empanadas can be prepared ahead to this stage and frozen.

    Preheat the oven to 350-F. Brush the tops with egg glaze. Bake for 30
    minutes or until golden brown. Unmold and serve.

    Source: Yankee magazine, April 1991, recipe from Belita de Castro-
    Brazilian cook, cookbook author.

    From: Sallie Austin

    MMMMM

    Later,
    Sean

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  • From Dave Drum@1:229/452 to Sean Dennis on Friday, February 15, 2019 13:38:58
    Sean Dennis wrote to Dave Drum <=-

    Jesse James needed a horse, a gun, and a gang to make off with his
    loot. Coinstar just needs a machine and gullible people who are also
    lazy.

    People will buy anything. I mean, look at edible panties.

    Any of my financial institutions will give me coin wrappers as a part
    of their "customer service". And since I am capable of counting above
    10 with my shoes on ..........

    My CU does it and I believe any bank or CU that I've ever had going
    back to 1991 when I opened my first checking account would count
    your change for free since you were a customer. I do have one of
    those little plastic "counting" money jars I picked up for $5.

    It has a little digital counter in it that counts the coins as you
    push them into the jar by having the coins move a mechanical positioner and the computer registering the denomination by size. I've actually
    quite a bit of change in the jar. I keep it for dire emergencies
    such as a tank of gas or something.

    Or a sudden drought in the frothingslosh supply. Bv)=

    In the 1970s I had acquired a 5 gallon glass carboy from one of the local
    water delivery companies and began putting my pocket change into it each evening. I helped it along by not giving exact change on purchases -
    even if I had it. It just became routine for me. After a couple or three
    years I moved house and decided it was time to take the bottle of coins
    to the bank and unlock the genie.

    It took 2 stout men and a strong two-wheeled dolly to shift the darned
    thing. At the bank there were four of us involved in getting it upended
    so as to get the coinage out .... quite the process. One of the bank
    officers had the foresight to take pictures of the whole thing and I
    became the subject of a series of adverts on thrift (Me? Can you imagine?
    None of my friends or family could.) as well as a story in the local
    bird cage line and fish wrapper.

    Even though the 5 gallon jug was not full there was more than $1800 in
    it. Which paid off a couple loans, fixed my car and bought a nice dinner.

    Of course this was before the days of wide spread credit and debit cards, apple-pay, Google-pay, PayPal, etc.

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

    Title: Unique Apple Pie (An Uncle Dirty Dave Special)
    Categories: Pies, Fruits, Pastry, Dessert, Pork
    Yield: 6 Servings

    MMMMM---------------------------PASTRY--------------------------------
    1 1/2 c AP flour
    1/3 c Bacon drippings
    2 tb (to 3 tb) cold water
    1 Egg yolk

    MMMMM--------------------------FILLING-------------------------------
    3 c Apples; sliced
    3/4 c White sugar
    3/4 c Light brown sugar
    1 ts Cinnamon
    1/4 ts Nutmeg
    1/4 ts Allspice

    MMMMM--------------------------TOPPING-------------------------------
    1 Egg white
    Sugar & cinnamon

    First, swipe some apples from that apple tree down the
    alley. A medium sized Kroger bag should be enough.
    Assuming you don't get caught, scoot for home and wash
    the fruits of your labour. Peel, core and slice (medium)
    three cups of fruit. Put in a bowl and cover with water
    to prevent browning.

    Make the pastry.

    PASTRY: In medium-size bowl, place 1 1/2 cups unsifted
    all-purpose flour. With pastry blender or 2 knives, cut
    in 1/3 cup bacon drippings, until the mixture resembles
    coarse crumbs. Do not add salt. The dripping provide
    plenty of salt.

    Add 2 to 3 tablespoons of cold water and an egg yolk to
    flour mixture and mix lightly with fork until moistened;
    gather into a ball. Wrap pastry and refrigerate 30
    minutes.

    Roll out pastry for a 9" or 10" pie pan. Butter the pie
    pan and place bottom layer of pastry in it.

    FILLING: Mix 3/4 cup refined white sugar, 3/4 cup light
    brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp
    allspice in a medium sized bowl.

    Drain apple slices and mix with sugar/spice mix. If all
    the sugar/spice mix is not used up in coating apple
    slices spread it over the filling after transferring
    fruit to pie pan.

    MAKE THE PIE: Moisten rim of pastry with a little water
    and place top crust on pie, pinching top and bottom
    together to seal. Cut steam vents into top crust with a
    sharp knife. If desired, use a pastry brush to brush egg
    white on top crust for a glaze. Sprinkle sugar across
    the crust lightly and dust with cinnamon.

    Bake pie @ 350°F-375°F/175°C-190°C for 50 to 55 minutes
    or until crust is lightly browned and filling bubbles.

    Cool 10 minutes on wire rack before cutting.

    VARIATIONS... I often fry up 4 slices of thick cut slab
    bacon to provide the bacon drippings. Then crumble the
    bacon slices and mix with the filling.

    Serve with a slice of sharp cheddar cheese between the
    top crust and the filling.

    This is an absolutely scrumptious pie, if I do say so.

    First made in August 1955, Springfield, IL

    From: Dave Drum | Date: December 21, 2002

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... It's amazing how pervasive food is.

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  • From Ruth Haffly@1:396/45.28 to MICHAEL LOO on Wednesday, February 13, 2019 17:56:57
    Hi Michael,

    line of which was "pretty soon, the penny won't
    be worth a plugged nickel." Here in Panama,
    Nobody at the time thought it was worth considering.
    Oh, I'm sure others did.
    But the general consensus was probably to keep it around.

    It wasn't a consensus decision. As in Switzerland,
    there was a commercial justification for the status
    quo, so that absolved anyone from making a difficult
    decision until recently.

    So now the smallest of the small change is history, over there.

    shiny new local metal, including pennies that
    I can't figure out how they afford to mint.
    Must be fun figuring out what combination of coins to use.
    (G) > ML> Time-consuming but not difficult. I ended up
    tipping in balboas and hoarding the US money
    and ended up with 3 centavos, which won't go
    Your 3 cents worth?

    You can have them if someone else doesn't
    get them first.

    OK, if you do find a home for them otherwise, my feelings won't be hurt.

    far in any country, even there. Panama, despite
    its trials an tribulations, hardly qualifies as
    a third-world country, as its per caput income
    is almost half ours (that of next-door Nicaragua
    is less than 10% of ours).
    Not hardly.

    Panama had a terrible reputation during the
    Noriega years and before but has sort of
    bounced back recently.

    Good to hear that.

    PX and commissary prices were always rounded to the
    nearest > ML> nickel. > ML> A > bit of a bother at times but it
    probably sort of > ML> evened out in the > ML> long > run.
    Many places do that now.
    This was our first experience with it; that was 20+ years ago
    tho. > ML> And the penny wasn't worth an unplugged nickel.
    Except at the bank or post office.

    I've seen where some banks started charging
    for counting change.

    So the coin counter/sorter machines I've seen in various places (they
    take a cut of the amount sorted/counted) will become more and more
    popular. We save up, roll change and every so often take it to the bank
    and trade it in for bills.

    Quite so--don't want to have to buy your bread, milk and eggs
    with a > ML> > truckload of almost worthless currency.
    Worse, think of the plight of the storekeepers.
    Taking it to the bank must have been a challenge. (G)

    Problem was that from the time it got in the till
    to the time it got to the bank, frequently it had
    lost substantial value, making shopkeeping or indeed
    any kind of money handling a terrible proposition.

    Must have been loads of fun. (G)

    Better wax paper than the stuff that Bonnie
    uses, which is neither absorbent enough nor
    sturdy enough. My bathroom, on the third floor
    of her house, at least has decent TP.
    Scotts? My parents used it for years, always with the paper
    unrolling > from the back. I know one of my siblings uses that brand, wouldn't be > surprised if all of them do. I started buying a better quality one (2 > ply) as soon as I got out on my own.

    Even the grocery store brands are better than
    Scottissue these days.

    Usually so.

    Pretty simple, actually. More locavorism. More
    preserving stuff in glass rather than plastic.
    It'll work, as long as people support it.
    It would requre a modicum more attention
    to detail and maybe add a cent or two to
    each serving of food, so even though it's
    a no-brainer, people will resist.
    But harder to use in a take out situation.

    There are dense fiber containers that are cheap,
    sturdy, and biodegradable.

    And, usually microwave-able.

    mind that my product also has to please ME.
    OK, those were just a couple of off the top of my head ideas.
    The advantage of fish stew is that it would
    use some of the excess milk that he tends to
    buy when he comes here; the disadvantage of it
    is that he probably wouldn't eat it.
    Can't win for losing in a situation like that.

    The way to win in such a case is not to get
    anywhere close to the edge of the guest's
    comfort zone. There are those for whom one
    can cook with a measure of adventurousness
    or whimsy and those for whom one can't.

    Sigh!

    By the way, on this trip he bought a big bottle
    of bloody Mary mix instead. Guess who's making
    horseradish meatloaf soon?
    Sounds interesting/sort of different.

    It ended up being pretty decent.

    I'll have to take your word on it since I wasn't there to sample it.

    I had to read about it; we were in AZ at the time. It
    may > ML> have been > ML> the > year Steve was in Korea.
    It was before Y2K ... 1999, most likely.
    OK, we were in AZ but just couldn't make it up that far
    north. > ML> Right.
    Work, kid at home, etc--committments we couldn't always work around
    to > get away when a picnic was planned. It's a bit easier now that
    we're
    retired.

    Don't just talk about it.

    We're thinking about having the picnic here this year, early September
    time frame.

    Deep chocolate pudding
    whipped cream
    1 Tb chopped hazelnuts
    6 sprigs mint
    Looks good with the dark chocolate and mint.

    Especially with the mint as a garnish, adding
    its scent only as much as you want it to.

    That'll work, but a drop of mint extract in the pudding would be good,
    at least IMO. (G)

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


    ... History repeats itself because nobody listens ...

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Kurt Weiske@1:218/700 to Sean Dennis on Friday, February 15, 2019 09:49:02
    Re: Re: coin counting
    By: Sean Dennis to Dave Drum on Thu Feb 14 2019 06:02 pm

    People will buy anything. I mean, look at edible panties.

    No.
    --- SBBSecho 3.06-Win32
    * Origin: http://realitycheckbbs.org | tomorrow's retro tech (1:218/700)
  • From Sean Dennis@1:18/200 to Kurt Weiske on Friday, February 15, 2019 21:38:24
    Kurt Weiske wrote to Sean Dennis <=-

    No.

    Hah!

    Mmm, SPAM.

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

    Title: Spam Supper in a Dish
    Categories: Pasta, Pork, Vegetables, Cheese, Casseroles
    Yield: 6 Servings

    1 c Elbow macaroni
    1 cn Luncheon meat (Spam!); in
    - strips 1" wide
    1 1/2 tb Butter
    1 1/4 c Flour
    1 1/4 c Milk
    3/4 ts Salt
    1/8 ts Pepper
    3/4 ts Horseradish
    1/4 ts Worcester sauce
    1/2 ts Mustard
    1/2 cn Peas
    1 tb Parsley
    1/4 c Grated cheese
    Butter

    Boil elbow macaroni.

    In a double boiler melt butter, stir in flour, milk, salt, pepper,
    horse-radish, worcestershire sauce, and mustard. Stir 'till smooth and
    thick.

    Stir into macaroni and meat. Add peas and parsley. Pour into greased
    casserole. Sprinkle with cheese, and dot with butter. Bake in
    375XF/190XC oven for 30 minutes.

    Originator unknown.

    Made first time by Shirley Ford in 2/65, and marked <very> good.

    U/L by Burt Ford. 1/95 8/95 11/95

    From: Dorothy Flatman - 22 Sep 98

    Uncle Dirty Dave's Archives

    MMMMM

    Later,
    Sean

    ___ MultiMail/Win v0.51

    --- Maximus/2 3.01
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)