Being okay with cream cheese but not sour cream is
treading a fine line (though in my youth I had the
same issue but the other way round). At least in
this recipe the ratio is favorable to you. Do you
not like 1. sour cream in desserts; 2. yogurt?

I don't like sour cream much at all in desserts if I can taste it.
Yogurt I do love but it is a different type of bitter that I can handle.

I understand, having detected some bitterness in all
American cultured sour cream. I don't mind it though
if it's balanced with salt or sugar (preferably both).

I'm kinda weird.

Yeah, well, so are we all.

I was having dinner with a friend's boyfriend who considers
himself challenged in a way that I don't see as particularly
peculiar or rare, and I told him that, and he got a bit huffy
because he rather likes the status of being handicapped.

Title: Double Cheese Hamburger Casserole
4 oz Noodles; Uncooked, Abt 2 C
1/3 c Onion; Chopped
8 oz Tomato Sauce; 1 Cn
3 oz Cream Cheese; Softened, 1 Pk
1/4 c Dairy Sour Cream
1 lb Lean Ground Beef
1/4 c Celery Chopped
1 t Salt
1/2 c Cottage Cheese; Creamed
1 ea Tomato; Md., Optional

That looks okay, sort of like a riff on lasagne, but I'd
do a lot of things just a bit differently. For one, I'd
mince the onion and mince the celery extra-fine. There
aren't enough noodles: I'd double. Probably substitute
something else for the cottage cheese - more cream
cheese perhaps, or some kind of real cheese.

... Never program and drink beer at the same time.

Although that would explain a lot about Windows.

+

And let me also point out here that lists of
ingredients and production steps, i.e., what we
generally think of as recipes, are not protected
by copyright absent substantial creative content.

I've told people that for years and no one believes me until they look
it up.

I've got into dustups with various people about this;
the most amusing was when I was accused of dissing
"those of us who are creative," which I called B.S.
on (by the way, the occasional use of the word shit
is tolerated here, by tradition. to the best of my
recollection, other vulgarities are frowned on -
damn being okay I suppose if in a secular usage, as
this is a secular echo). And then there was the "proof"
by Karen Mintzias that recipes were copyrightable by
virtue of the fact that she typed out a pretty
straightforward recipe and submitted it to the office
of copyright and received a registration notice in
return. She took that as proof of copyright, and I
called B.S. on that, too, which made her go off in
high dudgeon.

Most copyright notices that you see attached to
recipes are bogus and are the only identifying
data that I tend to remove.

That's a good thing. Anything I post I just attribute myself for being
the typ(o)ist. It also makes it easier for me to find stuff when I
search in my database.

I strongly prefer that people give as proper attribution
as they have the information for. Barring a serious
miscrediting, though, I probably won't say anything.

One of my favorite recipes my mom gave me:
Title: Sean's Salmon Patties
Categories: Main dish, Fish, Seandennis

Thanks. The one thing I'd do differently would
be to use a sweeter and/or less salty filler.

By the way, I just had a Ritz cracker, and guess what,
they no longer taste nearly so nice as they used to.

... Insomnia isn't anything to lose sleep over.

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

Title: Overnight Caramel Sticky Rolls
Categories: Misc., Rice/grains
Yield: 15 servings

3 3/4 c All-purpose flour* 1/2 c Margarine or butter
1/3 c Granulated sugar 1/4 c Dark corn syrup
1 ts Salt 3/4 c Pecan halves
2 pk Regular or quick-acting 2 tb Margarine or
-Active dry yeast -Butter, softened
1 c Very warm milk (120 to 130 1/2 c Chopped pecans
-Degrees) 2 tb Granulated sugar
1/3 c Margarine or butter, softene 2 tb Packed brown sugar
1 Egg 1 ts Ground cinnamon
1 c Packed brown sugar

Fragrant, tender Caramel Sticky Rolls will entice even the sleepiest. Mix
2
cups of the flour, 1/3 cup granulated sugar, the salt and yeast in large
bowl. Add warm milk, 1/3 cup margarine and the egg. Beat on low speed 1
minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping
bowl frequently. Stir in enough remaining flour to make dough easy to
handle.Turn dough onto lightly floured surface. Knead about 5 minutes or
until smooth and elastic. Place in greased bowl and turn greased side up.
Cover and let rise in warm place about 1-1/2 hours or until double.
(Dough
is ready if indentation remains when touched.)Heat 1 cup brown sugar and
1/2 cup margarine to boiling, stirring constantly; remove from heat. Stir
in corn syrup. Pour into ungreased rectangular pan, 13 X 9 X 2 inches.
Sprinkle with pecan halves.Pu down dough. Flatten with hands or rolling
pin
into rectangle, 15 X 10 inches, on lightly floured surface. Spread with
2
tablespoons margarine Mix chopped pecans, 2 tablespoons granulated sugar,
2
tablespoons brown sugar and the cinnamon. Sprinkle evenly over margarine.
Roll up tightly beginning at 10-inch side. Pinch edge of dough into roll
to
seal. Stretch and shape until even. Cut roll into eight 1-1/4-inch
slices.
Place slightly apart in pan. Wrap pan tightly with heavy-duty aluminum
foil. Refrigerate at least 12 hours but no longer than 48 hours.Heat oven
to 350 degrees. Bake 30 to 35 minutes or until golden brown. Immediately
invert on heatproof tray or serving plate. Let stand 1 minute so caramel
will drizzle down; remove pan. 15 ROLLS; 385 CALORIES PER ROLL. * If
using
self-rising flour, omit salt. Source unrecorded

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

On 09-01-19 19:17, Michael Loo <=-
spoke to Sean Dennis about 890 Chipped beef + an int <=-

By the way, I just had a Ritz cracker, and guess what,
they no longer taste nearly so nice as they used to.

I wonder where you got that Ritz cracker from? We recently got some
Ritz crackers from ALDI. They were no where as nice as the Ritz we get
in the local stores, according to Gail who has much better taste buds in
things like that than I do.

I decided not to insult you with the eggplant recipes in tonight's file
of recipes, so I give you another of your favored items, perhaps with a
little tweaking it might even serve you (e.g. use whole eggs).

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

Title: Lentil Burgers
Categories: Low fat, Main dish, Vegetarian, Sandwich
Yield: 5 Servings

2 c Lentils, cooked
2 c Mixed vegetables -- cooked
1 Onion -- minced
1/2 md Green pepper -- minced
1 lg Garlic clove -- minced
1 lg Carrot -- shredded
1 c Oatmeal
2 Egg whites
2 tb Soy sauce
1/2 ts Basil
Salt and pepper
Other spices as desired

Saute onion, green pepper and garlic in a bit of water or broth.
Combine with lentils, veggies and carrot in food processor bowl, and
chop. Mix in the rest.

Heat a non-stick or sprayed large skillet or griddle. Spoon
burger-sized blobs of the mixture onto the hot surface. Flatten
slightly. Lower heat to medium, cook till browned on bottom. Turn
and cook till other
side is browned.

Notes: I used frozen peas and corn as the vegetables because that
was what I had available. You could use any veggies, depending on
your taste. I got 15 smallish burgers out of this, giving three per
serving. Recipe By : Annice Grinberg

From: Date:

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:33:32, 02 Sep 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Michael Loo <=-

By the way, I just had a Ritz cracker, and guess what,
they no longer taste nearly so nice as they used to.

I wonder where you got that Ritz cracker from? We recently got some
Ritz crackers from ALDI. They were no where as nice as the Ritz we get
in the local stores, according to Gail who has much better taste buds
in things like that than I do.

If you bought actual Ritz crackers from ALDI then they should have been
the McCoy and tasted like all other Ritz crackers. If you bought their
house brand "Savoritz" crackers ..... they come in several differing
flavour profiles .... "Savoritz Buttery round" ought to be close to Ritz.

My favourite Savoritz is the "Wheat Thins".

This recipe is on my "Round Tuit" list. I will likely substitute half &
half for the milk and shred the Parm from a wedge instead of the nasty
canned sawdust stuff.

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

Title: Alfredo Shrimp Casserole
Categories: Pasta, Seafood, Herbs, Dairy, Cheese
Yield: 12 Servings

16 oz Elbow macaroni
12 oz Medium cooked shrimp; tail
- off
30 oz (2 jars) Priano Creamy
- Alfredo Sauce
1 tb Parsley flakes
1 1/2 ts Ground black pepper
1 c Whole milk
2 lg Eggs; lightly beaten
3/4 c Reggano grated Parmesan
- Cheese; divided
7 1/2 oz Savoritz Buttery Round
- Crackers; crushed
1 c Butter; melted

Set oven @ 350°F/175°C.

In a large saucepan, bring 2 quarts water to a boil. Add
macaroni and boil for 6 minutes; drain. Macaroni will
only be cooked half way. While the macaroni cooks,
defrost shrimp in a colander under cold water for about
5 minutes; shrimp will still be slightly frozen. Place
macaroni and shrimp in a 9" x 13" pan.

In a medium bowl, combine Alfredo sauce, parsley and
pepper. In a separate bowl, whisk milk into beaten eggs.
Slowly whisk milk mixture into Alfredo mixture. Stir in
1/2 cup Parmesan cheese. Pour over macaroni, stir until
coated.

Spread crushed crackers evenly over the casserole.
Sprinkle with the remaining parmesan cheese. Pour butter
evenly over the crackers.

Bake for 1 hour, 30 minutes or until top is golden brown
and the center is set.

Recipe Courtesy of Chef Megan, ALDI Test Kitchen

RECIPE FROM: https://www.aldi.us

Uncle Dirty Dave's Archives

MMMMM


... Missing the mark is one of the ways we learn to hit the target.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Dave Drum wrote to Dale Shipp <=-

If you bought actual Ritz crackers from ALDI then they should have been the McCoy and tasted like all other Ritz crackers. If you bought their house brand "Savoritz" crackers ..... they come in several differing flavour profiles .... "Savoritz Buttery round" ought to be close to
Ritz.

Fun fact: one of the companies I used to work for, Leclerc Foods USA,
makes the Savoritz4Kids filled crackers and a few of the Millville brand chocolate-covered granola bars in Montgomery, Pennsylvania.

Side note: did you see my message on the BBS about being able to reset
your last-read message pointers? For over 20 years I didn't figure that out...heh. Better late than never.

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

Title: How To Preroast Chicken
Categories: Info, Chicken
Yield: 1 Help file

Chicken

MOST OF the chicken served in good restaurants is preroasted and the
cooking is later finished in the sauce that will accompany it. In
order that the chicken will not be overcooked, we reduce the usual
roasting time by about 10 minutes - who would like a succulent plain
roast chicken has only to add 10 to 20 minutes (depending on the size
of the bird) to the cooking times

Some of our recipes do require that the bird be fully roasted before
the sauce is added, and we indicate this at the outset.

TO OVEN-ROAST A CHICKEN:

To SERVE one or two, choose a 1 1/2- to 2-pound chicken that has been
well drawn and properly cleaned. Rub it generously inside and out
with butter. Lay the bird on its side in an open roasting pan not
much larger than the bird itself. Roast it for 40 to 45 minutes at
40 to 45 minutes at 400 F., turning it every 10 minutes.

TO POT-ROAST A CHICKEN:

POT-ROASTING a chicken is done on the top of the stove and
presupposes a pot, or cocotte, especially designed for the purpose.
This utensil is very common in Europe and by now is familiar in your
country also. It must be heavy, with high sides, and just large
enough to accommodate the chicken. Usually oval, it is made of heavy
enameled cast iron.)

Too large a pot requires more butter than is good for the proper
cooking of the bird.

Rub the chicken inside and out with butter as for oven roasting.
Brown it in the pot on all sides over moderately high heat for 5
minutes. Turn the bird once more, cover the pot, and reduce the heat
to moderate. Continue to cook the chicken for 45 to 50 minutes,
turning it every 15 minutes.

TO CARVE A SMALL CHICKEN:

CUT OFF together the second joints and drumsticks on either side.
Slice the breasts, or cut them from the bone each in one piece,
depending on their size; they should not be sliced too thin.

Original La Cuisine Chantraine www.ping.pe/cuisine.chantraine From:
Sam Lefkowitz

MMMMM

Later,
Sean


... One today is worth two tomorrows.
___ MultiMail/Win v0.51

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:2304 (1:18/200)

On 09-02-19 10:49, Dave Drum <=-
spoke to Dale Shipp about Ritz <=-

I wonder where you got that Ritz cracker from? We recently got some
Ritz crackers from ALDI. They were no where as nice as the Ritz we get
in the local stores, according to Gail who has much better taste buds
in things like that than I do.

If you bought actual Ritz crackers from ALDI then they should have
been the McCoy and tasted like all other Ritz crackers. If you bought their house brand "Savoritz" crackers ..... they come in several
differing flavour profiles .... "Savoritz Buttery round" ought to be
close to Ritz.

Gail says that they were a house brand of Ritz, picture on the box
looked like picture on a genuine Ritz box -- but that they were no where
as good as brand name Ritz. So, they may well have been Savoritz. In
any case, we will not buy them again.

Another thing we have bought from Aldi and did not like is their version
of corn flakes. Turns out that they have at least a few hunks of corn
cob in the box. Not at all pleasant to bite down on.

BUT, mostly we do like Aldi -- especially the brand of braunsweiger we
get there.


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

Title: Cuban Sandwich "Media Noche"
Categories: Sandwich
Yield: 1 Servings

1 Cuban Roll
2 ts Mayonnaise
2 ts Dijon mustard
2 oz Roast Pork
2 oz Ham, cooked
1 oz Swiss cheese
3 Tomato slices
1 Iceberg lettuce leaves
3 sl Dill pickle
1 tb Butter

Slice open the roll lengthwise. Spread the bottom with mayonnaise,
the top with the mustard. Layer the sandwich with the pork, ham,
cheese, tomato, lettuce, and pickle. Cover with the top of the roll.

Lightly butter the entire outside of the sandwich. Place in a skillet
over medium heat. Place a weight, like a bacon press, on top, or
flatten the sandwich with a long spatula.

Cook the sandwich until crusty and golden brown on both sides, 2 to 3
minutes per side, adding butter as necessary. Slice the sandwich in
half on the diagonal and serve at once.

From: Brawny@nononsense.Com Date: 10-20-97
Rec.Food.Recipe

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:41:58, 03 Sep 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Sean Dennis wrote to Dave Drum <=-

If you bought actual Ritz crackers from ALDI then they should have been the McCoy and tasted like all other Ritz crackers. If you bought their house brand "Savoritz" crackers ..... they come in several differing flavour profiles .... "Savoritz Buttery round" ought to be close to
Ritz.

Fun fact: one of the companies I used to work for, Leclerc Foods USA, makes the Savoritz4Kids filled crackers and a few of the Millville
brand chocolate-covered granola bars in Montgomery, Pennsylvania.

Almost all of ALDI's "house brand" stuff is contract produced. I ran the USDA establishment number on a can of their mushroom soup and it came back as a Campbell plant. Their Rangemaster chilli used to be canned at the Milnot/Chilli
Man plant in Litchfield, IL (USDA est 1405) and was, in fact, Chilli Man Chilli
with an ALDI Rangemaster label.

Side note: did you see my message on the BBS about being able to reset your last-read message pointers? For over 20 years I didn't figure
that out...heh. Better late than never.

Yepper. It's too late for me. I solved my problem by downloading uuuuuuge packets to get my pointers current.

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

Title: Apricot & Currant Chicken
Categories: Poultry, Fruits, Citrus, Herbs
Yield: 7 Servings

2 (3 lb ea) chickens;
- quartered
Salt & fresh ground pepper
1 ts Ground ginger
1 1/2 c Bitter orange marmalade
1/3 c Apple juice
1/3 c Fresh orange juice
8 oz (abt 1 1/3 c) dried pitted
- apricots
8 oz (abt 2 c) dried currants
1/4 c Brown sugar

Set oven @ 375+#F/190+#C.

Put chicken, skin side up, in a large shallow roasting
pan, generously season with salt and pepper, sprinkle
evenly with ginger. Spread marmalade over chicken. Pour
apple and orange juices into pan. Transfer to oven and
bake for 20 minutes.

Remove pan from oven and scatter apricots and currants
into pan around chicken. Sprinkle brown sugar over dried
fruits. Return pan to oven and bake, basting chicken
frequently, until chicken is golden brown and shiny on
top, about 45 minutes.

Transfer chicken, apricots and currants to a large serving
platter. Spoon some of the pan juices over the chicken and
dried fruits, and pour the remaining juices into a warm
sauceboat.

Serves 6-8

Meal Master Format by Dave Drum - January 05 2015

Source: www.saveur.com

Uncle Dirty Dave's Archives

MMMMM

... Cats aren't clean, they're just covered with cat spit!

--- BBBS/Li6 v4.10 Toy-4
* Origin: Prism bbs (1:261/38)

Dale Shipp wrote to Dave Drum <=-

I wonder where you got that Ritz cracker from? We recently got some
Ritz crackers from ALDI. They were no where as nice as the Ritz we get
in the local stores, according to Gail who has much better taste buds
in things like that than I do.

If you bought actual Ritz crackers from ALDI then they should have
been the McCoy and tasted like all other Ritz crackers. If you bought their house brand "Savoritz" crackers ..... they come in several
differing flavour profiles .... "Savoritz Buttery round" ought to be
close to Ritz.

Gail says that they were a house brand of Ritz, picture on the box
looked like picture on a genuine Ritz box -- but that they were no
where as good as brand name Ritz. So, they may well have been
Savoritz. In any case, we will not buy them again.

The picture on the Savoritz Buttery Round crackers is very similar to the picture on the real Ritz (house brand of Nabisco) crackers. I am of the opinion
that the Savoritz name and package design was chosen with malice aforethought to skate as close to Nabisco's product as they could without falling foul of trademark infringement.

Another thing we have bought from Aldi and did not like is their
version of corn flakes. Turns out that they have at least a few hunks
of corn cob in the box. Not at all pleasant to bite down on.

I'd be in no danger there I never did like cold cereals - even as a kid. The only one I could/would tolerate was Grape Nuts (not Grape Nuts Flakes) with minimal milk to make it like a "soupy" biscuit.

BUT, mostly we do like Aldi -- especially the brand of braunsweiger we
get there.

I have had most excellent luck at ALDI. I see the ones around here have "fresh"
meat and produce. I leave that where I find it.

I have an app on my phone which will tell me by the USDA establishment number who/where a "house brand" item is from. What it doesn't tell me is if the item is identical to the product done in the same plant which is "name brand" or if it's made to the house brand company's recipe.

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

Title: Chicken Soup w/Kluski
Categories: Soups, Poultry, Vegetables
Yield: 8 Servings

4 Chicken legs & thighs
1 1/2 lb Carrots; scraped, sliced
- thin
6 (to 8) ribs celery; washed,
- sliced thin
3 md Turnips; peeled, then diced*
1 sm Parsnip; peeled, sliced thin
15 oz Can diced tomatoes w/celery
- and green pepper
1 md Onion; chopped
1 c Leek; chopped or more onion
Minor's chicken base if you
- need it more chickeny
500 g Kluski **

EQUIPMENT:
5-7 qt pot
Containers to freeze soup for a later day

* Not being a big fan of turnips I used potatoes.
** your preferred noodle. Kluski is Polish for noodle.
I used a 500g package of Swabian Spaetzle from ALDI.

Put chicken in the pot generously cover chicken with water
but not to the top. Bring chicken to a boil then let
simmer while you prepare vegetables as stated in recipe.

Once you are done preparing vegetables bring chicken up to
a boil for about 5 minutes take chicken out of pot and
then add vegetables bring to a boil then down to a simmer
while you de-bone chicken and cut into smaller pieces
including skin.

Taste stock to see if it is chickeny enough for you if not
add some Minor's chicken base to your liking. Add the cut
up chicken and simmer until dinner time. Mine usually
simmers from 2-4 hours if not longer. Boil noodles in own
pot just before serving so everyone can add their own.

Serve with a salad for a complete meal.

Recipe by Pam Praner; Deerfield, IL

Revisions by Uncle Dirty Dave

From: http://www.justapinch.com

Uncle Dirty Dave's Kitchen

MMMMM


... Peruvians grew corn; their silly hipster kids invented quinoa.

--- BBBS/Li6 v4.10 Toy-4
* Origin: Prism bbs (1:261/38)

Dave Drum wrote to Sean Dennis <=-

Almost all of ALDI's "house brand" stuff is contract
produced. I ran the USDA establishment number on a can of
their mushroom soup and it came back as a Campbell plant.
Their Rangemaster chilli used to be canned at the
Milnot/Chilli Man plant in Litchfield, IL (USDA est 1405)
and was, in fact, Chilli Man Chilli with an ALDI
Rangemaster label.

That's how ALDI saves money. I buy a good bit of their canned goods and
for the most part, they're pretty good stuff.

A funny story about when I worked at Leclerc: during one of my many
trips up to Montgomery, several of the top executives from corporate
(which is based just outside of Quebec City, Quebec) had flown down and
were doing some work with the ALDI contract. So we went to the nearest
ALDI in the Williamsport area as "civilians" and were inspecting the
layout of the product in the store. Evidently the store manager had
noticed us and happened to approach our corporate VP of USA operations.
After our visit was explained, all was well.

Yepper. It's too late for me. I solved my problem by
downloading uuuuuuge packets to get my pointers current.

When I switched over, yeah, had to do that. But now if you just want to
catch up quickly, that's an option.

... Cats aren't clean, they're just covered with cat spit!

And fur. Lots and lots and lots of fur.

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

Title: Cat Poop Cookies
Categories: Cookies, Kids
Yield: 1 servings

MMMMM-------------------CHOCOLATE INGREDIENTS------------------------
1/2 c Honey
2/3 c Butter, margarine, or lard
1 Egg
1 ts Vanilla extract
-OR- peppermint extract
2 c Whole wheat flour
1/3 c Cocoa powder
Grape-nuts(tm) cereal

MMMMM------------------GINGERBREAD INGREDIENTS-----------------------
1/4 c Honey
1/4 c Molasses
2/3 c Butter or margarine, or lard
1 Egg
2 1/3 c Whole wheat flour
Ginger, cinnamon, cloves
- to taste
-(maybe 1/2 tsp each)
Grape-nuts(tm) cereal

MMMMM--------------------------MIX-INS-------------------------------
Coconut; (tapeworms)
Chocolate chips
Butterscotch chips
Peanut butter chips
Spagetti or ramen noodles
- cooked - (roundworms)
Corn
Peanuts
"puffy pastel things"; *
-find at Chinese restaurants

*NOTE: "puffy pastel things are to look like the cat ate styrofoam
packing pellets-i haven't tried this

to make: microwave the honey till it bubbles(about 1 minute). add the
butter,(i've been told using lard makes for a more realistic texture
and softer cookie) and the molasses, if any. add the egg, mix well,
then mix in all the other stuff. add mix-ins of your choice to some
or all of the batter.

chill 1 hour in the freezer or several hours in the fridge. roll
dough logs of random length and the diameter of cat poops. roll logs
in grape- nuts and bake at 350 degrees till done(maybe 10 to 15
minutes but with my flaky oven you never know).

serve in a disposable cat litter box on a bed of grapenuts, with a cat
litter scoop. i hear you get lovely effects by decorating the box and
scoop with melted chocolate or pudding. i imagine brown sugar might
work as a substitute for the new clumping litters, but i havent tried
it. this recipe worked especially well at the halloween party where
the table was already decorated with plastic flies.

From: Anne P. Mitchell JD k

MMMMM

Later,
Sean


... You are stuck with your debt if you can't budge it.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:2304 (1:18/200)

Sean Dennis wrote to Dave Drum <=-

Almost all of ALDI's "house brand" stuff is contract
produced. I ran the USDA establishment number on a can of
their mushroom soup and it came back as a Campbell plant.
Their Rangemaster chilli used to be canned at the
Milnot/Chilli Man plant in Litchfield, IL (USDA est 1405)
and was, in fact, Chilli Man Chilli with an ALDI
Rangemaster label.

That's how ALDI saves money. I buy a good bit of their canned goods
and for the most part, they're pretty good stuff.

That's one of the reasons I got the app on my $martypants Phone. It's
easier than carrying the USDA printed (and constantly updated) list.
Also easier to search. Many times the "house/generic brand" item is the
name brand stuff with a different label. So you're not paying for all
the advertising baggage that the makers use to entice you to buy their
"stuff".

A funny story about when I worked at Leclerc: during one of my many
trips up to Montgomery, several of the top executives from corporate (which is based just outside of Quebec City, Quebec) had flown down and were doing some work with the ALDI contract. So we went to the nearest ALDI in the Williamsport area as "civilians" and were inspecting the layout of the product in the store. Evidently the store manager had noticed us and happened to approach our corporate VP of USA operations. After our visit was explained, all was well.

Not so secret-shoppers?

... Cats aren't clean, they're just covered with cat spit!

And fur. Lots and lots and lots of fur.

What hasn't shed all over the house. Bv)= Or been spit up as hair
balls in the middle of the carpet.

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

Title: All American Lamb Burger
Categories: Lamb/mutton, Breads, Sandwiches, Herbs
Yield: 8 Servings

2 lb Ground lamb
1 c Tomato sauce
1/2 c Old fashioned oats
1/2 c Onion; minced
3 tb Fresh basil; chopped
+=OR=+
1 tb Dried basil; crushed
1 ts Instant garlic powder
1 ts Seasoned pepper
8 Fresh sliced hamburger buns;
- split & toasted
8 Lettuce leaves
1 lg Red onion; sliced
1 lb Tomatoes; sliced

Turn on broiler or prepare grill. Combine first 7
ingredients in a bowl. Mix thoroughly and shape into 8
patties 1/2" thick. Broil or grill 4" from heat source
5 minutes per side, or to desired degree of doneness.

Serve on buns, topped with lettuce, red onion & tomato
slices.

Makes 8 servings

From: http://www.aldimeals.com

Uncle Dirty Dave's Archives

MMMMM

... It takes seven years for a deer to grow up into a moose.

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Dave Drum wrote to Sean Dennis <=-

That's one of the reasons I got the app on my $martypants Phone. It's easier than carrying the USDA printed (and constantly updated) list.
Also easier to search. Many times the "house/generic brand" item is the name brand stuff with a different label. So you're not paying for all
the advertising baggage that the makers use to entice you to buy their "stuff".

One of the reasons I shop at Aldi. I tend to shop at either Food City, Ingles, or Publix for things beyond the basics. I try my hardest not to
shop at Walmart these days but sometimes, I have to give in since we
have a fairly limited availability of stores locally for some items.

I like Aldi's canned pasta offerings. I keep a few cans on hand for a
quick meal if I need it.

Not so secret-shoppers?

It was either tell them or get tossed out from what I remember.

What hasn't shed all over the house. Bv)= Or been spit up as hair
balls in the middle of the carpet.

I give Felix an all-natural hairball prevention gel that he doesn't mind
too much as it tastes like salmon. Helps prevent hairballs. I am
brushing him a lot more and that helps too.

He's laying on my lap right now as I type. He's figured out my new
schedule and has learned when to get cuddle time in with me before I go
to work.

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

Title: Little Corner Restaurant Cake - Dolce del Cantoncino
Categories: Italian, Desserts
Yield: 8 Servings

1 c Unsalted butter
1 c Whipping cream
2 oz Semisweet chocolate, chopped
1/4 c Rum
1 1/2 c Chopped walnuts
9 Blanched almonds

MMMMM------------------------SPONGE CAKE-----------------------------
1/4 c Butter
6 Eggs, room temperature
1/2 c Sugar
1/2 ts Vanilla extract
1 c All-purpose flour

MMMMM-----------------------CUSTARD CREAM----------------------------
3 c Milk
8 Egg yolks, room temperature
1 c Sugar
1/2 ts Vanilla extract
3/4 c All-purpose flour

MMMMM---------------------COFFEE ZABAGLIONE--------------------------
5 Egg yolks, room temperature
1 c Sugar
1/4 c Espresso coffe, room temp.

A rich, luscious dessert from the famous Il Cantoncino Restaurante in
Bologona.

Prepare Sponge Cake. Prepare Custard Cream. Prepare Coffee
Zabaglione. Cream butter in a large bowl until pale and fluffy.
Gradually add cooled zabaglione to butter, beating vigorously after
each addition. Refrigerate mixture 2 to 3 minutes to stiffen
slightly. Whip cream and refrigerate. Preheat oven to 200F (95C). Put
chocolate into a small ovenproof bowl and place in oven until
chocolate has melted, 4 to 5 minutes. Cut cake into 2 layers.
Sprinkle rum over 2 cut surfaces of cake. Spread 1 layer with Custard
Cream. Top with second layer. Spread zabaglione mixture evenly over
top of cake. Hold cake in 1 hand and spread zabaglione mixture
around sides of cake. Gently press walnuts onto sides of cake. Put
whipped cream into a pastry bag fitted with a medium star tube. Pipe
a cream border around edge of cake. Decorate center of cake with 9
cream rosettes. Dip almonds into melted chocolate and place on top of
rosettes. Refrigerate cake until serving. Cake can be prepared up to
24 hours ahead. Let cake stand 30 minutes at room temperature before
serving. Makes 8 to 10 servings.

SPONGE CAKE: Preheat oven to 350F (175C). Butter and flour a 10-inch
cake pan with a removable bottom; shake off excess flour. Melt butter
in a small saucepan; cool slightly. Put eggs, sugar and vanilla in a
large bowl. Set bowl in a larger one containing hot water or use a
double boiler off the heat. Beat at high speed 10 to 12 minutes or
until mixture is pale and thick and has tripled in volume. Sift
flour over batter in several batches, gently folding in with a
spatula after each addition. Gradually add cooled butter, folding
gently until well blended. Pour batter into prepared pan. Cook 20 to
25 minutes or until a wooden pick inserted in center of cake comes
out dry. Cool cake in pan 20 to 30 minutes, then transfer to a rack.
Cake can be prepared 1 or 2 days ahead, covered with plastic wrap and
stored at room temperature.

CUSTARD CREAM: In a medium saucepan, bring milk just to a boil. Put
egg yolks, sugar and vanilla into a medium bowl. Beat 2 to 3 minutes
until mixture is pale and thick. Gradually beat in flour. Very slowly
stir half the hot milk into yolk mixture. Pour mixture into pan
containing remaining hot milk. Whisk over medium heat 2 to 3 minutes
or until custard has a medium-thick consistency. Do not let mixture
boil. Place custard in bowl. Cover and refrigerate.

COFFEE ZABAGLIONE: In a large bowl or the top part of a double
boiler, beat egg yolk and sugar until pale and thick. Set bowl or top
part of double boiler over simmering water; do not let water boil.
Gradually add coffee, beating constantly. Continue beating until
zabaglione has doubled in volume and is soft and fluffy, 4 to 6
minutes. Remove from heat and set pan or bowl over a bowl full of ice
water. Stir with a whisk until mixture has cooled.

MMMMM

Later,
Sean


... Cogito ergo spud. I think, therefore I yam.
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