Originally Posted to Shenk's Express 07 April 2023

Ben Collver wrote to Dave Drum <=-

Odd you should post this today. I made the following for my house-mate
who is turning 81 today.

What was left will go on pasta very nicely. Worked out well.
Whilst the onion was in the oven I whipped up the marinara.

Right on, i like reading about this.

I've been making rice and bean bowls loaded with avocado, cilantro, cucumber, scallions, and tomatoes. I normally use salsa or "YUMM"
sauce. After making that Moroccan Chickpea Salad recipe posted by
Dale Shipp, it dawned on me that i could use just about any salad
dressing and it would be good. So i made a salad dressing. From
memory it was:

Bonito-Lime Salad Dressing

4 limes, juiced
1/2 c garlic infused olive oil (from my sister)
2 tb nutritional yeast
2 tb sweet sake bonito (Mishima brand)

Yields about 1 cup, which i do NOT use all at once.

Tasted delicious to me.

I was going to do Popeyes for supper last night. But both of their super-specials - the Shrimp Tackle Box and the Big Box (chicken) were "unavailable at your location". And since I didn't care to drive all
the way cross-town to their other store I made a nice salad with a half
head of lettuce left over from BLTs, tomato wedges (same source), sun
flower seeds, a chopped rib of celery and a bottle of Kraft Blue Cheese dressing ... aided by blue cheese crumbles and a few grinds of pepper.

All that was missing was some crumbled bacon for saltiness and more
"crunch" than the sunflower seed provided. But, I didn't feel like
cooking - so, that was it.

Thought about doing this ... but I didn't have any Feta cheese ot any
cabbage on hand.

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

Title: Hot Rod Bob's Classic Greek Salad
Categories: Salads, Greens, Vegetables, Cheese, Dressing
Yield: 2 Servings

Romaine Lettuce
4 oz Fresh mushrooms; thin sliced
2 lg Tomatoes; in wedges
1/2 Red bell pepper; thin sliced
1/2 Yellow or green bell pepper;
- thin sliced
1/2 lg Red onion; thin sliced
Red cabbage; thin sliced
4 oz (to 8 oz) well drained and
- rinsed sliced pickled
- beets
Crumbled feta cheese
Pitted black olives
Hot Rod Bob's Greek Dressing
+=OR=+

MMMMM------------------DIRTY DAVE'S VINAIGRETTE-----------------------
3 tb + 1/2 ts olive oil
1/2 ts Garlic powder
1/2 ts Dried oregano
1/2 ts Dried basil
1/2 ts Pepper
1/2 ts Salt
1/2 ts Onion powder
1/2 ts Dijon-style mustard
1/4 c + 1 ts red wine vinegar

Use if you can't find the Bob's just mix it all
together.

Combine Romaine lettuce, thin sliced mushrooms, red
onions, tomatoes, red and green peppers, and red cabbage
in large serving bowl.

Toss with a liberal amount of chilled Hot Rod Bob's Greek
Dressing just before serving. On top of salad, add well
drained and rinsed pickled beets, then add crumbled feta
cheese, and add black olives.

Serves 4.

From: http://www.hotrodbobs.net

Uncle Dirty Dave's Kitchen

MMMMM

... We solved the riddle of what to do with all that extra grain: beer

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