Sean Dennis wrote to Dave Drum <=-

Sorry, Charlie. Sunday (22 September 2024) is the Atumnal Equinox.
Today 21 September) is my brother's natal anniversary. Happy Birthday, Phil!

You're right; my internal clock is off. I am having "lost days" (where
I am not feeling well and lay in bed) again and I literally cannot remember what day it is without looking at my watch.

I'd like this sans the pine nuts:

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

Title: Garlic Broccoli Pasta
Categories: None
Yield: 1 Servings

How about if you subbed sunflower kernels for the pignoli? I'm not a big
fan of pine nuts. But I can eat sunflower seeds by the shovels full. Bv)=

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

Title: Silas' Couscous-A-Licious Salad
Categories: Pasta, Vegetables, Beans, Herbs, Fruits
Yield: 8 servings

1 1/2 c Water
1/2 ts Salt
4 oz (3/4 c.) uncooked regular or
- whole-wheat pearl couscous
1 1/2 c Red and/or yellow cherry
- tomatoes; halved
3/4 c Corn kernels
3/4 c Cooked edamame beans
1 c Shredded carrots
1/4 c Coarse chopped fresh
- cilantro
2 tb Chopped fresh dill
1/2 c Golden raisins
2/3 c Prepared lemon vinaigrette;
- divided
4 c Mixed spring greens
1/2 c Roasted, salted sunflower
- seeds

Bring 1 1/2 cups water and salt to a boil. Stir in the
couscous. Remove from heat and allow to sit for about 5
minutes.

Turn the couscous into a large bowl. Add the tomatoes,
corn, edamame, carrots, cilantro, dill and raisins.
Gently stir in 1/3 cup dressing until well blended.
Serve couscous on top of spring greens. Drizzle each
serving with remaining dressing and sprinkle with the
sunflower seeds.

Makes 8 (scant 1-cup) servings

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

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Dave Drum wrote to Sean Dennis <=-

How about if you subbed sunflower kernels for the pignoli? I'm not a
big fan of pine nuts. But I can eat sunflower seeds by the shovels
full. Bv)=

No teef. Painful.

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

Title: Midnight Fudge Brownies
Categories: Snacks, Lowfat, Mcrecipe
Yield: 16 Servings

1 ts Instant espresso-coffee
-powder
3/4 c All-purpose flour
1/2 c Unsweetened cocoa
1/2 ts Baking powder
1/4 ts Salt
3 tb Margarine or butter
3/4 c Sugar
1/4 c Dark corn syrup
1 ts Vanilla extract
2 lg Egg whites

1. Preheat oven to 350 degrees F. Spray 8" by 8" metal baking pan with
nonstick cooking spray. In cup, dissolve espresso powder in 1
teaspoon hot water; set aside.

2. In large bowl, with wire whisk, mix flour, cocoa, baking powder,
and salt.

3. In 2-quart saucepan, melt margarine or butter over low heat. Remove
saucepan from heat. With same whisk, mix in sugar, corn syrup, vanilla
extract, egg whites, and espresso mixture until blended. With wooden
spoon, stir sugar mixture into flour mixture just until blended (do
not overmix).

4. Pour batter into pan. Bake brownies 18 to 22 minutes, until
toothpick inserted in center of pan comes out almost clean. Cool
brownies in pan on wire rack at least 1 hour. When cool, cut brownies
into 4 strips, then cut each strip crosswise into 4 pieces. If
brownies are difficult to cut, use knife dipped in hot water and
dried.

Each brownie: About 100 calories, 2 g protein, 19 g carbohydrate, 2 g
total fat (0 g saturated), 0 mg cholesterol, 85 mg sodium.

Copyright 1996 The Hearst Corporation; all rights reserved

>collected by Pat Hanneman (kitpath)

Notes: Delicious, moist, and low-fat -- a slim 100 calories and 2
grams of fat each, compared to a regular fudge brownie with 190
calories and 11 fat grams (3 grams saturated). Serve with ice-cold
skim milk for a luscious treat. | Work Time: 15 minutes plus cooling
| Total Time: 33 to 37 minutes

Buster for McRecipe by Pat Hanneman (kitpath) feb98

Recipe by: Homearts recipe archive

Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on
Feb 26, 1998

MMMMM

-- Sean

... I hit my CTRL key but I'm STILL not in control.
--- MultiMail/Linux
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Sean Dennis wrote to Dave Drum <=-

How about if you subbed sunflower kernels for the pignoli? I'm not a
big fan of pine nuts. But I can eat sunflower seeds by the shovels
full. Bv)=

No teef. Painful.

No China Clippers? Seems the VA (or someone) would sponsor a set. My
brother lost the last of his "uppers" to the effects of exposure to
Agent Orange during his service in Vietnam. The local V.A.C. is ponying
up for an upper plate for him.

Pine nuts are hard to gum also. If I forget my store bought choppers
I have to have sausage with my eggs rather than my preferred cripsy
bacon. And hash-browns rather than tater tots.

I havew been known to pull a U-eee and go back for the teeth if I am
not in the restaurant parking lot when I detect their absence. Bv)=

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

Title: Cracker Barrel Hashbrown Casserole
Categories: Potatoes, Vegetables, Dairy, Cheese
Yield: 10 servings

Non-stick cooking spray
2 lb Shredded hashbrowns
Salt & pepper
4 oz Butter
1/2 c Minced onion
8 oz Sour cream
10 3/4 oz Cream of chicken soup;
- undiluted
2 c Shredded Cheddar cheese

Set the oven @ 350oF/175oC.

Grease a 9" X 13" baking pan.

Spread the hashbrown potatoes in the pan. Season with
salt and pepper.

Melt the butter in a medium bowl in the microwave.

Add the onions, sour cream, and soup to the melted
butter and mix together.

Pour the soup mixture over the potatoes.

Sprinkle the cheese on top.

Bake for 45 minutes, or until all is completely warm and
the cheese begins to melt.

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

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Dave Drum wrote to Sean Dennis <=-

No China Clippers? Seems the VA (or someone) would sponsor a set. My brother lost the last of his "uppers" to the effects of exposure to
Agent Orange during his service in Vietnam. The local V.A.C. is ponying
up for an upper plate for him.

Not unless I am 100% service-connected. That comes from Congress.

Pine nuts are hard to gum also. If I forget my store bought choppers
I have to have sausage with my eggs rather than my preferred cripsy
bacon. And hash-browns rather than tater tots.

I don't have much skin covering all the holes in my mouth. If something
gets in the right place, dear God, does it hurt. Makes my eyes water.

I havew been known to pull a U-eee and go back for the teeth if I am
not in the restaurant parking lot when I detect their absence. Bv)=

I may start doing that also. <G>

Title: Cracker Barrel Hashbrown Casserole

I do love me some Cracker Barrel.

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

Title: Cracker Barrel Fried Apples
Categories: None
Yield: 1 Servings

6 Large; tart apples, (Granny
-Smith works best)
1 ts Lemon juice
1/4 c Bacon drippings
1/4 c Brown sugar; packed
1/8 ts Salt
1 ts Cinnamon
1/8 ts Nutmeg

This originally came from Wendy Lockman, who said the originator was
Grandpa Jones, the entertainer. Anyway, I tried it for the first time
last spring, and I now make it almost weekly. Leftovers reheat well,
too!

Peel and core apples. Slice them into eighths.

In a large skillet, melt bacon drippings. Place apples evenly over
skillet bottom. Sprinkle lemon juice over them, then brown sugar,
then salt. Cover and cook over low heat for 15 minutes, or until
apples are tender and juicy.

Uncover, and sprinkle with cinnamon and nutmeg. Stir well. Simmer for
a few minutes longer until the pan juices begin to thicken.

Serve hot as a side dish. This is especially good with ham, pork, or
fish.

Posted to EAT-L Digest by "Sharon H. Frye" <shfrye@PEN.K12.VA.US> on
Dec 30, 1997

MMMMM

-- Sean

... "Trust me; I know what I'm doing." - Sledge Hammer
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Dave Drum <=-

No China Clippers? Seems the VA (or someone) would sponsor a set. My brother lost the last of his "uppers" to the effects of exposure to
Agent Orange during his service in Vietnam. The local V.A.C. is ponying
up for an upper plate for him.

Not unless I am 100% service-connected. That comes from Congress.

They (VA) wouldn't pay up for my niece's bad teeth even though the
dentist asked her "Was your father in Vietnam" then told her that the
bad teeth were a genetic linked thing to his exposure to Agent Orange. Fortunately he's done fathering chirrun.

Pine nuts are hard to gum also. If I forget my store bought choppers
I have to have sausage with my eggs rather than my preferred cripsy
bacon. And hash-browns rather than tater tots.

I don't have much skin covering all the holes in my mouth. If
something gets in the right place, dear God, does it hurt. Makes my
eyes water.

Try getting a blackberry seed or popcorn hull betwen your plate and
gum. That can make you cross your legs to control your bladder as well.

I havew been known to pull a U-eee and go back for the teeth if I am
not in the restaurant parking lot when I detect their absence. Bv)=

I may start doing that also. <G>

Title: Cracker Barrel Hashbrown Casserole

I do love me some Cracker Barrel.

My Sunday Morning Breakfast bunch visits C.B. on a regular basis. My
standard order is Mama's Pancake Breakfast. I wish they still offered
the blackberry topping for the panquakes. But they're down to apples
or peaches. Smells like a bean counter decision to me.

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

Title: Cracker Barrel Chicken Fried Chicken
Categories: Poultry, Pork, Dairy
Yield: 4 servings

MMMMM-----------------------SAWMILL GRAVY----------------------------
2 tb Bacon grease
2 tb A-P flour
1 c Whole milk or heavy cream
1/2 ts Salt
1 ts Freshly ground black pepper

MMMMM-------------------CHICKEN FRIED CHICKEN------------------------
Oil; for frying
2 c A-P flour
2 ts Salt
2 ts Ground black pepper
1 c Buttermilk
1/2 c Water
4 Boned, skinned chicken
- breasts

SAWMILL GRAVY: Melt the bacon grease in a cast-iron
skillet over medium heat. When it melts, add the flour
and cook for approximately 1 minute, stirring
constantly, until it becomes fragrant like pie dough.

Add the milk or heavy cream, and whisk until the gravy
thickens. Season with salt and black pepper.

CHICKEN FRIED CHICKEN: Pour 3" to 4" of oil into a deep
fryer or large pot and heat the oil to 350┬║F/175┬║C.

Combine the flour, salt, and pepper in a bowl.

In another bowl, combine the buttermilk and water.

If your chicken breasts are not uniform in size, place
them between two pieces of wax paper and gently pound
them with a meat pounder until they are more uniform.
Then pat them dry with a paper towel.

Season the chicken breasts with salt and pepper. Dredge
the chicken breasts in the seasoned flour, dip them in
the buttermilk, and then dredge again in the seasoned
flour.

Deep-fry the chicken in the hot oil until done, about 7
to 8 minutes. Turn the chicken breasts over while frying
to make sure both sides are golden brown. Then remove
the chicken from the oil and let it drain on a wire
rack.

To serve, place two chicken breasts onto a plate and
pour some sawmill gravy on top.

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

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