Ruth Haffly wrote to Dave Drum <=-

After my friend John passed Les and I were helping his daughter clean
out hia kitchen. St. Martin de Porres food pantry took all of the
sealed jars and containers. Les and I divided the open chilli stuff
and the rest went to one of the neighbours for her kitchen.

Sounds like good choices all the way around.

Whatever works and makes sense.

Different churches have different set-ups. From doing chilli supper
fund raisers I know that St. Paul's (Anglican), St. Peter's (Roman), Westminster Presbyterian, Central Baptist, Trinity Lutheran and Temple B'rith Sholom all have kitchens that would do a restaurant proud.

We have basically a home kitchen set up. One fridge (we donated a
bigger one than what was there originally), a small microwave, 2
stoves, both donated--one newish (around 2010 model), one older (shows
the coils) and a standard double sink. New folks, when they took over, cleaned out a lot of odds and ends (but still usable) stuff, did keep
the set of pots we'd donated about 10 years ago.

All of those I named have large halls w/lots of seating and tables. I
remember one year at St. Katherine Drexel (nee St.Peter's) the first
rush used two 5 gallon pots of chilli. Fortunately Les and I had gone
in the day before and made up 5 of the big containers and putthem in
the walk-in cooler.

All of those I named have equipment that came from a restaurant
supplier and large commercial ice boxes/freezersas well as walk-in coolers. The

We've been members off churchs with kitchens like that. Our Legion Post has a commercial kitchen also.

We have two Legion posts - a hangover from the bad old days of segregation. Post 32 has calls their kitchen "The Mess Hall" and is open to the public.
Post 809 doesn't open their kitchen to the public except on special days.

temple also has two complete sets of cooking vessels - one of which
never see any dairy or dairy products.

As well as a set that doesn't see any meat or meat products. (G)

Well, yeah. It doesn't have to make sense - it's Kosher. Bv)=

Title: Potluck Taco Casserole
Categories: Beef, Herbs, Dairy, Vegetables, Cheese
Yield: 8 servings

Looks good. I try to get an idea of allergies, etc if I'm cooking for a group so would have to check for dairy issues with this one. We had a family in church at one time who had a child extremely allergic to milk and milk products so I had to be careful when cooking, knowing he would
be eating whatever was being served. Made his day when he was 3 and had never eaten ice cream--we made a mango sorbet that he devoured. The
look of sheer delight on his face--an ice cream that he could eat--was priceless!

I have a grand nephew who had that problem. Couldn't do any milk
except his mother's. I told my niece to check with the pediatritian
for a usable form of Lact Aid - which proved to be a workable deal.

We used to go thru a lot of that. Steve has to watch his dairy intake
but can have some now, without Lact Aid. When he was younger, he needed
it with any dairy product. Our younger daughter had a milder
intolerance until a rough bout of mono as an early teen messed up her system. Don't know how she's doing now. We still keep Lact Aid or a generic on hand, grabbing it whenever we have baked (or otherwise)
beans.

My house mate is mildly lactose intolerant - and he didn't know
about Lact Aid until after he came to live here. I went down the
Walgreens and bought him a supply and also turned him on to live

DD culture DD> yoghurt.

We (and it's mostly me) go thru a lot of yogurt. It's one of my
breakfast staples.

I keep it around for snacking - especially the Dannon chocolate-raspberry
and the OIkos "Fruit onthe bottom" stuff.

I often thank my lucky stars that I don't have and food allergies
except the banana thinf - which I'm not a fan of anyway. I can do
all the dairy and nuts.

I don't have any food allergies, just some strong dislikes.

I know all about that. Mine is mostly bologna .... and hominy/grits.
Just that the grits or hominy don't make me hurl.I just don'tm want
to put them in my face.

You don't have to mess with them because of Steve's corn problem.

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

Title: Heirloom Tomato Pie
Categories: Pies, Pastry, Vegetables, Pork, Herbs
Yield: 8 servings

1 1/4 lb Heirloom tomatoes; in 1/4"
- slices
3/4 ts Salt; divided
1 1/2 c Shredded extra-sharp Cheddar
- cheese
3/4 c A-P flour
1/4 c Cold butter; in cubes
2 tb Half & Half cream
5 sl Bacon; cooked, crumbled

MMMMM--------------------------FILLING-------------------------------
8 oz Cream cheese; softened
1/2 c Loosely packed basil leaves;
- thin sliced
2 tb Minced fresh marjoram
1 1/2 ts Minced fresh thyme
1/2 ts Garlic powder
1/8 ts Coarsely ground pepper

Set oven @ 350ºF/175ºC.

Place tomato slices in a single layer on paper towels;
sprinkle with 1/2 teaspoon salt. Let stand 45 minutes.
Pat dry.

Meanwhile, place cheese, flour and remaining salt in a
food processor; pulse until blended. Add butter; pulse
until butter is the size of peas. While pulsing, add
just enough half-and-half to form moist crumbs. Press
dough onto bottom and up side of an ungreased 9-in.
fluted tart pan with removable bottom. Gently press
bacon into dough. Bake 20-22 minutes or until light
brown. Cool on a wire rack.

In a large bowl, beat cream cheese, herbs and garlic
powder until blended. Spread over crust. Top with tomato
slices; sprinkle with pepper. Bake 35-40 minutes longer
or until edge is golden brown and tomatoes are softened.
Cool on a wire rack. Refrigerate leftovers.

Angela Benedict, Dunbar, West Virginia

Makes: 8 servingd

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

Uncle Dirty Dave's Archives

MMMMM

... Money is a sixth sense without which you cannot make use of the other five ___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Hi Dave,

After my friend John passed Les and I were helping his daughter clean
out hia kitchen. St. Martin de Porres food pantry took all of the
sealed jars and containers. Les and I divided the open chilli stuff
and the rest went to one of the neighbours for her kitchen.

Sounds like good choices all the way around.

Whatever works and makes sense.

That's the usual M.O. (G)

Different churches have different set-ups. From doing chilli supper
fund raisers I know that St. Paul's (Anglican), St. Peter's (Roman), Westminster Presbyterian, Central Baptist, Trinity Lutheran and Temple B'rith Sholom all have kitchens that would do a restaurant proud.

We have basically a home kitchen set up. One fridge (we donated a

All of those I named have large halls w/lots of seating and tables. I remember one year at St. Katherine Drexel (nee St.Peter's) the first
rush used two 5 gallon pots of chilli. Fortunately Les and I had gone
in the day before and made up 5 of the big containers and putthem in
the walk-in cooler.

Our church is small, as are most of them around here. A couple of them
are large; we have the Purple Heart Banquet in one of them. I've not
seen their kitchen but it's probably on par with any good sized
restaurant.

All of those I named have equipment that came from a restaurant
supplier and large commercial ice boxes/freezersas well as walk-in coolers. The

We've been members off churchs with kitchens like that. Our Legion Post has a commercial kitchen also.

We have two Legion posts - a hangover from the bad old days of segregation. Post 32 has calls their kitchen "The Mess Hall" and is
open to the public. Post 809 doesn't open their kitchen to the public except on special days.

Our post rents out its kitchen since it is commercial certified. I know
there's a baker that comes once a week, another day a lady that makes
pimento cheese comes in and makes huge batches of it. We are a dry post.

temple also has two complete sets of cooking vessels - one of which
never see any dairy or dairy products.

As well as a set that doesn't see any meat or meat products. (G)

Well, yeah. It doesn't have to make sense - it's Kosher. Bv)=

I know, just giving you a bit of a hard time.

Title: Potluck Taco Casserole
Categories: Beef, Herbs, Dairy, Vegetables, Cheese
Yield: 8 servings

Looks good. I try to get an idea of allergies, etc if I'm cooking for a group so would have to check for dairy issues with this one. We had a family in church at one time who had a child extremely allergic to milk and milk products so I had to be careful when cooking, knowing he would
be eating whatever was being served. Made his day when he was 3 and had never eaten ice cream--we made a mango sorbet that he devoured. The
look of sheer delight on his face--an ice cream that he could eat--was priceless!

I have a grand nephew who had that problem. Couldn't do any milk
except his mother's. I told my niece to check with the pediatritian
for a usable form of Lact Aid - which proved to be a workable deal.

We used to go thru a lot of that. Steve has to watch his dairy intake

My house mate is mildly lactose intolerant - and he didn't know
about Lact Aid until after he came to live here. I went down the

We (and it's mostly me) go thru a lot of yogurt. It's one of my
breakfast staples.

I keep it around for snacking - especially the Dannon
chocolate-raspberry and the OIkos "Fruit onthe bottom" stuff.

I usually get the Wegman's house brand in strawberry, mixed berry,
blueberry, peach and raspberry. If we're travelling, I'll get Dannon or whatever else is close to the Wegman's.

I often thank my lucky stars that I don't have and food allergies
except the banana thinf - which I'm not a fan of anyway. I can do
all the dairy and nuts.

I don't have any food allergies, just some strong dislikes.

I know all about that. Mine is mostly bologna .... and hominy/grits.
Just that the grits or hominy don't make me hurl.I just don'tm want
to put them in my face.

You don't have to mess with them because of Steve's corn problem.

I'll get them sometimes when we're travelling and having breakfast out.
I like to mix them with scrambled eggs and/or cheese.

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


... Are you sure you really want to know that?

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

Ruth Haffly wrote to Dave Drum <=-

After my friend John passed Les and I were helping his daughter clean
out hia kitchen. St. Martin de Porres food pantry took all of the
sealed jars and containers. Les and I divided the open chilli stuff
and the rest went to one of the neighbours for her kitchen.

Sounds like good choices all the way around.

Whatever works and makes sense.

That's the usual M.O. (G)

8<----- NIP ----->8

Our church is small, as are most of them around here. A couple of them
are large; we have the Purple Heart Banquet in one of them. I've not
seen their kitchen but it's probably on par with any good sized restaurant.

So long as it suits the needs of the congregation. This ain't a "one
size fits all" world.

All of those I named have equipment that came from a restaurant
supplier and large commercial ice boxes/freezers as well as walk-in coolers. The

We've been members off churchs with kitchens like that. Our Legion Post has a commercial kitchen also.

We have two Legion posts - a hangover from the bad old days of segregation. Post 32 has calls their kitchen "The Mess Hall" and is
open to the public. Post 809 doesn't open their kitchen to the public except on special days.

Our post rents out its kitchen since it is commercial certified. I know there's a baker that comes once a week, another day a lady that makes pimento cheese comes in and makes huge batches of it. We are a dry
post.

Post 32 uses the profits from the bar and the food service for their "projects" a part goes to fund the ceremonial burial detail for Camp
Butler National Ce3metary. Another partis usede to sponsor Honor Flights.
And some goes into scholarships, etc.

temple also has two complete sets of cooking vessels - one of which
never see any dairy or dairy products.

As well as a set that doesn't see any meat or meat products. (G)

Well, yeah. It doesn't have to make sense - it's Kosher. Bv)=

I know, just giving you a bit of a hard time.

8<----- AGAIN ----->8

We (and it's mostly me) go thru a lot of yogurt. It's one of my
breakfast staples.

I keep it around for snacking - especially the Dannon
chocolate-raspberry and the OIkos "Fruit on the bottom" stuff.

I usually get the Wegman's house brand in strawberry, mixed berry, blueberry, peach and raspberry. If we're travelling, I'll get Dannon or whatever else is close to the Wegman's.

Have you ever walked back the USDA establishment number on Wgiies stuff?
I did that for Hy-Vee's house branded product and found that it's the
same number as is on Dannon/Oikos.

I often thank my lucky stars that I don't have and food allergies
except the banana thing - which I'm not a fan of anyway. I can do
all the dairy and nuts.

I don't have any food allergies, just some strong dislikes.

I know all about that. Mine is mostly bologna .... and hominy/grits.
Just that the grits or hominy don't make me hurl.I just don'tm want
to put them in my face.

You don't have to mess with them because of Steve's corn problem.

I'll get them sometimes when we're travelling and having breakfast out.
I like to mix them with scrambled eggs and/or cheese.

I think I had to choke down too much corm meal mush when I was a child.
So I came by my dislike honestly.

Two of my favourite snacks in one .......

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

Title: Homemade Yogurt-Covered Pretzels
Categories: Five, Dairy, Snacks
Yield: 1 pound

1 lb Bag miniature pretzels
2 c Yogurt in your preferred
- flavor and variety
5 c Confectioners' sugar
1 c Melting chocolate; opt
2 tb Seedless preserves of your
- choice; opt

Begin by setting your oven @ 250oF/121oC.

Next, combine the confectioners sugar and yogurt in a
large mixing bowl and blend together with a handheld
mixer. If you choose to add any seedless preserves,
spoon them in and mix with the sugar and yogurt until
the mixture takes on the color of the preserves.

Alternatively, if you want to add chocolate to your
pretzel coating, put the melting chocolates in a
microwave-safe bowl and heat for 30 seconds or until
melted, then add to the yogurt mixture and mix until
well-blended.

Using tweezers, tongs or chopsticks, dip your pretzels
into your yogurt mixture one at a time, coating them
completely and laying them out on wire cooling racks
placed on top of baking sheets.

When all your pretzels are coated and laid out, turn the
oven off and place the baking sheets and wire racks
inside, leaving the door ajar to prevent the pretzels
from becoming soggy.

Let the coated pretzels harden for 3-4 hours, then
remove them from the oven. Enjoy! Make sure to store
your leftovers in an airtight container.

RECIPE FROM: https://sincerelynuts.com

Uncle Dirty Dave's Archives

MMMMM

... The worst thing to give a cat isn't dogfood, it's power of attorney.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hi Dave,

Our church is small, as are most of them around here. A couple of them
are large; we have the Purple Heart Banquet in one of them. I've not
seen their kitchen but it's probably on par with any good sized restaurant.

So long as it suits the needs of the congregation. This ain't a "one
size fits all" world.

True, and this one caters very much to the college/seminary/young
married folks. We're going to try to find one (near home) that doesn't
ignore the older generations.

We have two Legion posts - a hangover from the bad old days of segregation. Post 32 has calls their kitchen "The Mess Hall" and is
open to the public. Post 809 doesn't open their kitchen to the public except on special days.

Our post rents out its kitchen since it is commercial certified. I know there's a baker that comes once a week, another day a lady that makes pimento cheese comes in and makes huge batches of it. We are a dry
post.

Post 32 uses the profits from the bar and the food service for their "projects" a part goes to fund the ceremonial burial detail for Camp Butler National Ce3metary. Another partis usede to sponsor Honor
Flights. And some goes into scholarships, etc.

We have several on going fund raisers, biggest one is a monthly pancake breakfast. Profits are used in various ways that benefit both veterans
and the community. Menu is choice of blueberry or plain pancakes,
breakfast sausage, orange juice and coffee. If he goes, Steve usually
brings a small bottle of maple syrup for his pancakes. (G)

8<----- AGAIN ----->8

We (and it's mostly me) go thru a lot of yogurt. It's one of my
breakfast staples.

I keep it around for snacking - especially the Dannon
chocolate-raspberry and the OIkos "Fruit on the bottom" stuff.

I usually get the Wegman's house brand in strawberry, mixed berry, blueberry, peach and raspberry. If we're travelling, I'll get Dannon or whatever else is close to the Wegman's.

Have you ever walked back the USDA establishment number on Wgiies
stuff? I did that for Hy-Vee's house branded product and found that
it's the same number as is on Dannon/Oikos.

I've not, but I've had enoough Oikos to know that they're 2 different
yogurts.

I know all about that. Mine is mostly bologna .... and hominy/grits.
Just that the grits or hominy don't make me hurl.I just don'tm want
to put them in my face.

You don't have to mess with them because of Steve's corn problem.

I'll get them sometimes when we're travelling and having breakfast out.
I like to mix them with scrambled eggs and/or cheese.

I think I had to choke down too much corm meal mush when I was a
child. So I came by my dislike honestly.

Sounds like me and peanut butter. We were raised on a lot of oatmeal and
cream of wheat breakfasts, only allowed about 1/2 tsp brown sugar and a
splash of milk. When I got on my own, I started adding cinnamon and
raisins, plus more brown sugar, to my oatmeal--made it SO (!!!) much
better! My parents also insisted that we have a piece of bread after
having the cereal. It wasn't a lot of cereal so the bread was supposed
to finish filling you up. The cereal filled me enough and I didn't
really want white bread but I had to choke it down. But, I survived
childhood and can now have whatever I want for my breakfast (G); the
other day I saw some left over dressing (stuffing) in the fridge and
grabbed that to go with my yogurt.

Two of my favourite snacks in one .......

Title: Homemade Yogurt-Covered Pretzels
Categories: Five, Dairy, Snacks
Yield: 1 pound

Now that's something I'd reach for in a NY Minute! (G)


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


... Are you sure you really want to know that?

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

Ruth Haffly wrote to Dave Drum <=-

Hi Dave,

Our church is small, as are most of them around here. A couple of them
are large; we have the Purple Heart Banquet in one of them. I've not
seen their kitchen but it's probably on par with any good sized restaurant.

So long as it suits the needs of the congregation. This ain't a "one
size fits all" world.

True, and this one caters very much to the college/seminary/young
married folks. We're going to try to find one (near home) that doesn't ignore the older generations.

Ask one of the inmates of a senior citizen's home who is of your religious bent.

We have two Legion posts - a hangover from the bad old days of segregation. Post 32 has calls their kitchen "The Mess Hall" and is
open to the public. Post 809 doesn't open their kitchen to the public except on special days.

Our post rents out its kitchen since it is commercial certified. I know there's a baker that comes once a week, another day a lady that makes pimento cheese comes in and makes huge batches of it. We are a dry
post.

Post 32 uses the profits from the bar and the food service for their "projects" a part goes to fund the ceremonial burial detail for Camp Butler National Ce3metary. Another partis usede to sponsor Honor
Flights. And some goes into scholarships, etc.

We have several on going fund raisers, biggest one is a monthly pancake breakfast. Profits are used in various ways that benefit both veterans
and the community. Menu is choice of blueberry or plain pancakes, breakfast sausage, orange juice and coffee. If he goes, Steve usually brings a small bottle of maple syrup for his pancakes. (G)

Post 32 is located across from the main gate of the state fairgroound.
And the have a large (several acres) lot to the west of the post. They
park cars there during fiar time and clean up monetarily. My Vintage
Iron Riders (old folks, old motorcycles) ran the parking for them mid-
week (Wednesday) for a rake-off per each carp arked. We cleared over
U$700 for the day. Which tells me the Legion is "cleaning up".

8<----- AGAIN ----->8

We (and it's mostly me) go thru a lot of yogurt. It's one of my
breakfast staples.

I keep it around for snacking - especially the Dannon
chocolate-raspberry and the OIkos "Fruit on the bottom" stuff.

I usually get the Wegman's house brand in strawberry, mixed berry, blueberry, peach and raspberry. If we're travelling, I'll get Dannon or whatever else is close to the Wegman's.

Have you ever walked back the USDA establishment number on Wgiies
stuff? I did that for Hy-Vee's house branded product and found that
it's the same number as is on Dannon/Oikos.

I've not, but I've had enoough Oikos to know that they're 2 different yogurts.

I note that Chobani is on sale at Hy-Vee 10 5.3 oz Fruit-On-The-Bottom
for U$10. Next week's snacking is covered .... Bv)=

I know all about that. Mine is mostly bologna .... and hominy/grits.
Just that the grits or hominy don't make me hurl.I just don'tm want
to put them in my face.

You don't have to mess with them because of Steve's corn problem.

I'll get them sometimes when we're travelling and having breakfast out.
I like to mix them with scrambled eggs and/or cheese.

I think I had to choke down too much corm meal mush when I was a
child. So I came by my dislike honestly.

Sounds like me and peanut butter. We were raised on a lot of oatmeal
and cream of wheat breakfasts, only allowed about 1/2 tsp brown sugar
and a splash of milk. When I got on my own, I started adding cinnamon
and raisins, plus more brown sugar, to my oatmeal--made it SO (!!!)
much better! My parents also insisted that we have a piece of bread
after having the cereal. It wasn't a lot of cereal so the bread was supposed to finish filling you up. The cereal filled me enough and I didn't really want white bread but I had to choke it down. But, I
survived childhood and can now have whatever I want for my breakfast
(G); the other day I saw some left over dressing (stuffing) in the
fridge and grabbed that to go with my yogurt.

Two of my favourite snacks in one .......

Title: Homemade Yogurt-Covered Pretzels
Categories: Five, Dairy, Snacks
Yield: 1 pound

Now that's something I'd reach for in a NY Minute! (G)

Humphrey's (our last family-owned/run market) has locally-made yogurt
encased pretzels. The problem is that every time I buy a bag they seem
to evaporate when I open the bag. They are very prone to being excess
consumed. Bv)=

They have also begun stocking Praline Pecans. Oh! My waistline.

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

Title: Pecan Pralines
Categories: Nuts, Dairy, Candy
Yield: 2 1/4 pounds

3 ts Butter
1/2 c Butter; in cubes
2 c Sugar
1 c (packed) brown sugar
1 c Half & Half cream
1/2 c Sweetened condensed milk
1 tb Light corn syrup
ds Salt
3 c Pecan halves
1/2 ts Vanilla extract

Line 3 baking sheets with foil and grease the foil with
1 teaspoon butter each; set aside.

In a large heavy saucepan over medium heat, melt cubed
butter. Stir in sugars, cream, milk, corn syrup and
salt; cook and stir until mixture comes to a boil. Cook,
stirring occasionally, until a candy thermometer reads
236┬║F/113┬║C (soft-ball stage), about 20 minutes.

Remove from heat; stir in pecans and vanilla. Cool,
without stirring, to 170┬║F/77┬║C, about 20 minutes. Stir
with a wooden spoon until mixture just begins to thicken
but is still glossy, about 2 minutes.

Quickly drop by rounded tablespoonfuls onto prepared
baking sheets. Let stand until pralines are set and no
longer glossy. Refrigerate until completely set, about 1
hour.

Store in an airtight container in the refrigerator.

Carol Jones, Blue Ridge, Texas

Makes: about 2-1/4 pounds

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

Uncle Dirty Dave's Archives

MMMMM

... A loaf of bread, a jug of wine and <occupant>.
--- MultiMail/Win
* Origin: Phoenix BBS * phoenix.bnbbbs.net (1:320/219)

Hi Dave,

So long as it suits the needs of the congregation. This ain't a "one
size fits all" world.

True, and this one caters very much to the college/seminary/young
married folks. We're going to try to find one (near home) that doesn't ignore the older generations.

Ask one of the inmates of a senior citizen's home who is of your
religious bent.

We've got Baptist churchs all over the area, just have to do some asking
about the specific worship style, location (don't want to go too far
from WF) and other factors.

Post 32 uses the profits from the bar and the food service for their "projects" a part goes to fund the ceremonial burial detail for Camp Butler National Ce3metary. Another partis usede to sponsor Honor
Flights. And some goes into scholarships, etc.

We have several on going fund raisers, biggest one is a monthly pancake breakfast. Profits are used in various ways that benefit both veterans
and the community. Menu is choice of blueberry or plain pancakes, breakfast sausage, orange juice and coffee. If he goes, Steve usually brings a small bottle of maple syrup for his pancakes. (G)

Post 32 is located across from the main gate of the state fairgroound.
And the have a large (several acres) lot to the west of the post. They park cars there during fiar time and clean up monetarily. My Vintage
Iron Riders (old folks, old motorcycles) ran the parking for them mid- week (Wednesday) for a rake-off per each carp arked. We cleared over
U$700 for the day. Which tells me the Legion is "cleaning up".

Our Legion and VFW posts park for various events (town movie night, 6
Sundays in Spring concert series, etc). VFW also runs a chuck wagon at a
number of large community events--Meet in the Street, Friday Night on
White (Street, concert series in the summer) and so on. Both groups do
quite well.

8<----- AGAIN ----->8

Have you ever walked back the USDA establishment number on Wgiies
stuff? I did that for Hy-Vee's house branded product and found that
it's the same number as is on Dannon/Oikos.

I've not, but I've had enoough Oikos to know that they're 2 different yogurts.

I note that Chobani is on sale at Hy-Vee 10 5.3 oz Fruit-On-The-Bottom
for U$10. Next week's snacking is covered .... Bv)=

I just picked up a dozen Wegman's yogurts (4 each of peach, strawberry
and raspberry) yesterday. That'll keep me a couple of weeks.

I think I had to choke down too much corm meal mush when I was a
child. So I came by my dislike honestly.

Sounds like me and peanut butter. We were raised on a lot of oatmeal
and cream of wheat breakfasts, only allowed about 1/2 tsp brown sugar
and a splash of milk. When I got on my own, I started adding cinnamon
and raisins, plus more brown sugar, to my oatmeal--made it SO (!!!)
much better! My parents also insisted that we have a piece of bread
after having the cereal. It wasn't a lot of cereal so the bread was supposed to finish filling you up. The cereal filled me enough and I didn't really want white bread but I had to choke it down. But, I
survived childhood and can now have whatever I want for my breakfast
(G); the other day I saw some left over dressing (stuffing) in the
fridge and grabbed that to go with my yogurt.

Two of my favourite snacks in one .......

Title: Homemade Yogurt-Covered Pretzels
Categories: Five, Dairy, Snacks
Yield: 1 pound

Now that's something I'd reach for in a NY Minute! (G)

Humphrey's (our last family-owned/run market) has locally-made yogurt encased pretzels. The problem is that every time I buy a bag they seem
to evaporate when I open the bag. They are very prone to being excess consumed. Bv)=

Now that sounds like something I'd grab in a heartbeat if we lived out
in that area. One plus about all the travel we've done is that we have
to get groceries in new to us stores. Often we'll come across something
that we've never seen before and grab a bag/bottle/jar/etc to try. It
usually comes home with us so we can try it various ways--got some beef
and some chicken fajita seasoning (house brand) from HEB when we were in
TX a couple of years ago that we've enjoyed.

They have also begun stocking Praline Pecans. Oh! My waistline.

Those I wouldn't eat as many of, some, but not as many as the pretzels.
(G)

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


... I am NOT burned out - just singed a little!

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

Ruth Haffly wrote to Dave Drum <=-

So long as it suits the needs of the congregation. This ain't a "one
size fits all" world.

True, and this one caters very much to the college/seminary/young
married folks. We're going to try to find one (near home) that doesn't ignore the older generations.

Ask one of the inmates of a senior citizen's home who is of your
religious bent.

We've got Baptist churchs all over the area, just have to do some
asking about the specific worship style, location (don't want to go too far from WF) and other factors.

One God - a gazillion different versions.

Post 32 is located across from the main gate of the state fairgroound.
And the have a large (several acres) lot to the west of the post. They park cars there during fiar time and clean up monetarily. My Vintage
Iron Riders (old folks, old motorcycles) ran the parking for them mid- week (Wednesday) for a rake-off per each carp arked. We cleared over
U$700 for the day. Which tells me the Legion is "cleaning up".

Our Legion and VFW posts park for various events (town movie night, 6 Sundays in Spring concert series, etc). VFW also runs a chuck wagon at
a number of large community events--Meet in the Street, Friday Night on White (Street, concert series in the summer) and so on. Both groups do quite well.

That's why dues are low. Bv)=

8<----- AGAIN ----->8

Have you ever walked back the USDA establishment number on Wgiies
stuff? I did that for Hy-Vee's house branded product and found that
it's the same number as is on Dannon/Oikos.

I've not, but I've had enoough Oikos to know that they're 2 different yogurts.

I note that Chobani is on sale at Hy-Vee 10 5.3 oz Fruit-On-The-Bottom
for U$10. Next week's snacking is covered .... Bv)=

I just picked up a dozen Wegman's yogurts (4 each of peach, strawberry
and raspberry) yesterday. That'll keep me a couple of weeks.

I'm waiting for Dannon's chocolate-raspberry to go on special offer. I'll
fil lthe icebox. Bv)=

I think I had to choke down too much corm meal mush when I was a
child. So I came by my dislike honestly.

Sounds like me and peanut butter. We were raised on a lot of oatmeal
and cream of wheat breakfasts, only allowed about 1/2 tsp brown sugar
and a splash of milk. When I got on my own, I started adding cinnamon
and raisins, plus more brown sugar, to my oatmeal--made it SO (!!!)
much better! My parents also insisted that we have a piece of bread
after having the cereal. It wasn't a lot of cereal so the bread was supposed to finish filling you up. The cereal filled me enough and I didn't really want white bread but I had to choke it down. But, I
survived childhood and can now have whatever I want for my breakfast
(G); the other day I saw some left over dressing (stuffing) in the
fridge and grabbed that to go with my yogurt.

Two of my favourite snacks in one .......

Title: Homemade Yogurt-Covered Pretzels
Categories: Five, Dairy, Snacks
Yield: 1 pound

Now that's something I'd reach for in a NY Minute! (G)

Humphrey's (our last family-owned/run market) has locally-made yogurt encased pretzels. The problem is that every time I buy a bag they seem
to evaporate when I open the bag. They are very prone to being excess consumed. Bv)=

Now that sounds like something I'd grab in a heartbeat if we lived out
in that area. One plus about all the travel we've done is that we have
to get groceries in new to us stores. Often we'll come across something that we've never seen before and grab a bag/bottle/jar/etc to try. It usually comes home with us so we can try it various ways--got some beef and some chicken fajita seasoning (house brand) from HEB when we were
in TX a couple of years ago that we've enjoyed.

Since HEB is privately owned and a Texas (mostly) company there is lillte chance that their seasoning would cross-pollinate with another label.

They have also begun stocking Praline Pecans. Oh! My waistline.

Those I wouldn't eat as many of, some, but not as many as the pretzels. (G)

I wish I could control my "inner jones". That's why I don't being them home often.

My favourite on-line game and one of my favourite snax --

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

Title: Scrabble (Party Mix)
Categories: Cereal, Nuts, Snacks
Yield: 1 1/2 quarts

1 c Rice Chex
1 c Cheerios
1 c Peanuts
1 c Pecans
2 c Pretzels
1/2 lb Butter
1 ts Garlic salt
1 ts Onion salt
1 ts Celery salt
1 ts Worcestershire sauce

Melt butter and add seasonings. Mix thoroughly with
other ingredients in a shallow pan.

Bake at 250ºF/120ºC for 1 hour. Stir every 15 minutes.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... If God had meant us to vote SHE would have given us candidates.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Hi Dave,

married folks. We're going to try to find one (near home) that doesn't ignore the older generations.

Ask one of the inmates of a senior citizen's home who is of your
religious bent.

We've got Baptist churchs all over the area, just have to do some
asking about the specific worship style, location (don't want to go too far from WF) and other factors.

One God - a gazillion different versions.

I'll not get into a discussion there but you know our point of view.

Post 32 is located across from the main gate of the state fairgroound.
And the have a large (several acres) lot to the west of the post. They park cars there during fiar time and clean up monetarily. My Vintage

Our Legion and VFW posts park for various events (town movie night, 6 Sundays in Spring concert series, etc). VFW also runs a chuck wagon at
a number of large community events--Meet in the Street, Friday Night on White (Street, concert series in the summer) and so on. Both groups do quite well.

That's why dues are low. Bv)=

Yes, we found out we get back a very small portion of the dues after
state and national dues are taken out. There was a time when our
auxiliary group had a piggy bank out at every meeting to collect pocket
change. We're well beyond that now but still do other fund raising about
once a year.

8<----- AGAIN ----->8

I note that Chobani is on sale at Hy-Vee 10 5.3 oz Fruit-On-The-Bottom
for U$10. Next week's snacking is covered .... Bv)=

I just picked up a dozen Wegman's yogurts (4 each of peach, strawberry
and raspberry) yesterday. That'll keep me a couple of weeks.

I'm waiting for Dannon's chocolate-raspberry to go on special offer.
I'll fil lthe icebox. Bv)=

I think I had to choke down too much corm meal mush when I was a
child. So I came by my dislike honestly.

Sounds like me and peanut butter. We were raised on a lot of oatmeal
and cream of wheat breakfasts, only allowed about 1/2 tsp brown sugar
and a splash of milk. When I got on my own, I started adding cinnamon
and raisins, plus more brown sugar, to my oatmeal--made it SO (!!!)
much better! My parents also insisted that we have a piece of bread
after having the cereal. It wasn't a lot of cereal so the bread was supposed to finish filling you up. The cereal filled me enough and I didn't really want white bread but I had to choke it down. But, I
survived childhood and can now have whatever I want for my breakfast
(G); the other day I saw some left over dressing (stuffing) in the
fridge and grabbed that to go with my yogurt.

Two of my favourite snacks in one .......

Title: Homemade Yogurt-Covered Pretzels
Categories: Five, Dairy, Snacks
Yield: 1 pound

Now that's something I'd reach for in a NY Minute! (G)

Humphrey's (our last family-owned/run market) has locally-made yogurt encased pretzels. The problem is that every time I buy a bag they seem
to evaporate when I open the bag. They are very prone to being excess consumed. Bv)=

Now that sounds like something I'd grab in a heartbeat if we lived out
in that area. One plus about all the travel we've done is that we have
to get groceries in new to us stores. Often we'll come across something that we've never seen before and grab a bag/bottle/jar/etc to try. It usually comes home with us so we can try it various ways--got some beef and some chicken fajita seasoning (house brand) from HEB when we were
in TX a couple of years ago that we've enjoyed.

Since HEB is privately owned and a Texas (mostly) company there is
lillte chance that their seasoning would cross-pollinate with another label.

Probably not. When we were stationed in TX in the mid 80s, I did most of
my grocery shopping at the commissary as it was usually the best buy for
us. Once in a while we went to other stores, forget what they were, but
do know I was in HEB occaisionally during our time in the state.

They have also begun stocking Praline Pecans. Oh! My waistline.

Those I wouldn't eat as many of, some, but not as many as the pretzels. (G)

I wish I could control my "inner jones". That's why I don't being them home often.

Makes sense. (G)

My favourite on-line game and one of my favourite snax --

Title: Scrabble (Party Mix)
Categories: Cereal, Nuts, Snacks
Yield: 1 1/2 quarts

1 c Rice Chex
1 c Cheerios
1 c Peanuts
1 c Pecans
2 c Pretzels
1/2 lb Butter
1 ts Garlic salt
1 ts Onion salt
1 ts Celery salt
1 ts Worcestershire sauce

I'd sub out onion and garlic powders for the salt, maybe cashews for the pecans, but otherwise it looks like something that wouldn't last long
around here. (G)

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


... 90% of being smart is knowing what you're dumb at.

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