My more frequent traveling companions have appetites
like birds, so buffets are not a viable option, though
an occasional visit to one would please me.

That is pretty much the same with us, most of the time. I like buffet offerings because I get to have small samplings of a lot of things, but

That can be fun, and then one can go back for
bigger helpings of meat.

the size of the samplings and the number keep decreasing on me! OTOH,
you might well have gotten your money's worth on just the very rare
prime rib plus a side of servici or one or two other things. I cannot
speak to their sushi though since I did not bother with it.

You've seen me eat. That's pretty much the
way it is. for Lilli, too. But her servings are like
2x 2-oz pieces of beef and enough. Yesterday she ate
1x 2-oz piece of beef and a cup of pickles, and that
with a split of cheap wine was dinner. If we'd been at
a buffet, I've had been disappointed.

Title: Earl's Mozzarella Meat Loaf
1 c Old-fashioned oats; uncooked

Okay, but why mozz? And that's a lot of oats.

It is Earl after all :-}}

Does everyone named Earl have weird tastes?

Does the addition of soy and beef stock add what is called umami?

Yes, and lots of sodium, too. Both are great
glutamate delivery systems. Beef stock granules
is different from beef stock (which has glutamate
as well, but not so much).

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

Title: SUKIYAKI STYLE HAMBURGER
Categories: Meats, _ethnic
Yield: 1 Servings

1 tb Oil
1 tb Soy sauce
1 1/2 ts Sugar
1/2 c Or less water
1/2 ts Beef stock granules
1/4 c Uncooked long grain rice
-2-3 green onions cut in 1"
1/4 ea To 1/2 cup frozen peas
Salt to taste
Soy sauce to taste
1/4 ea Lean ground beef
2 sl Medium onion
1 ea Garlic clove, minced
1 ea Celery stalk, sliced
3-4 medium mushrooms,
-sliced
1/8 md Green pepper, slivered
1/2 c Slivered cabbage

An odd set of ingredients, most of which seem
to be American substitutions. The result won't
taste or act like sukiyaki at all but might be
okay to eat. The vegetables could be improved
by substituting nappa for the cabbage and getting
rid of the celery, green pepper, and peas.

Heat oil in an 8 inch skillet over medium heat. Add ground beef,

I always wondered about recipes that specify
the dimensions of a pot or pan. In the rare
case, the ratio of surface area to contents
is important, as in a hot stir-fry of wet
ingredients, but in recipes such as this one,
it's pretty irrelevant.

---------- Recipe via Meal-Master (tm) v8.01

Title: Eerie Witch's Brew
Categories: Beverages, Fruits
Yield: 1 servings

4 c Cranberry juice cocktail -limeade concentrate
1 c Chopped candied ginger (1 2 c Seedless grapes
-jar) 4 c -Water
3 md Oranges 2 Bottles (32 oz each)
ginger
1 cn (12-oz) thawed frozen apple -ale
-juice concentrate 1 lb Dry ice -up to 2 lbs
1 cn (6-oz) thawed frozen

A smoking cauldron of punch made with grapes and orange peel masquerading
as eyeballs and worms.

A SERIOUS CAUTION: never touch dry ice; use tongs to handle

In a 1 to 2 quart pan, bring 1 cup of cranberry juice and candied ginger
to
a boil over high heat. Boil, uncovered, about 2 minutes, set aside.

With a vegetable peeler, pare peel (colored part only) from oranges; cut
peel into thin 2-inch-long worms; or use an Oriental shredder to make
long
shreds. Add orange peel to cranberry mixture. Cover and chill at least
4
hours or as long as overnight.

Juice oranges; put juice in a 6 to 8 quart pan or heavy bowl. Stir in
cranberry-ginger mixture, the 3 cups cranberry juice, apple concentrate,
limeade, grapes and water. If made ahead, cover and chill up to 2 hours.
Add ginger ale and about a 1 pound piece of dry ice (DO NOT put small
pieces in punch or cups); ice should smolder at least 30 minutes. Ladle
into cups. Add any remaining ice when bubbling ceases.

Makes 5 quarts; allow about 1-1/2 cups for a serving. From: Earl Shelsby

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 07-20-19 07:01, Michael Loo <=-
spoke to Dale Shipp about 697 Buffet <=-

That is pretty much the same with us, most of the time. I like buffet offerings because I get to have small samplings of a lot of things, but

That can be fun, and then one can go back for
bigger helpings of meat.

Usually, by the time I have finished my small samplings I have no room
left for bigger helpings of anything:-}}

Title: Earl's Mozzarella Meat Loaf
1 c Old-fashioned oats; uncooked

Okay, but why mozz? And that's a lot of oats.

It is Earl after all :-}}

Does everyone named Earl have weird tastes?

Earl Shelsby is the only Earl who has posted in this echo -- at least in
my time.

Somehow, this recipe is just so wrong.

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

Title: PEGGY'S CHILI (ALSO MAKES A GOOD SPAGHETTI SAUCE)
Categories: Main dish, Chili, Peggy-good, Sauces
Yield: 10 Servings

2 lb Lean Ground Beef
6 md Onions, chopped
2 cn 28oz Tomatoes
1 tb Garlic Salt
1/2 c Brown Sugar
1/8 c Cider Vinegar
3 tb Oregano
Salt and Pepper to taste
2 tb Chili Powder
2 x Bay Leafs
1 1/2 tb Crushed Red Pepper
1 x Shake of Accent
2 cn 28oz Kidney Beans

For spaghetti sauce, omit the kidney beans.

1) Saute onions and brown hamburger in a frying pan. Drain the fat.
Transfer to large pot.

2) Add all the remaining ingredients to the large pot and simmer
covered
for at least 2 hours. Remove cover and simmer another hour or until
desired thickness is reached.

Note: Freezes great, and is better the second time around!

For spicier chili add tobasco, cayenne pepper, hot peppers etc...

Other variations include addition of green pepper etc...

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 01:36:15, 21 Jul 2019
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