ought to remedy that one of these days. (G)

That's what I'm here for.

To do the travel and taste testing for us?

Pretty much. If it's a pleasant or extra instructive
experiment, I encourage others to repeat my
investigation; otherwise, not so much.

Mayo is pretty much moistener and filler. A
decent lobster doesn't need moistener and
doesn't deserve filler. That's as true in
Maine as it is elsewhere.

The melted butter added moisture and a bit of flavor; mayo would have
given it a different taste. I prefer the butter taste. (G)

I'm okay with mayo if I make it myself.
Less so otherwise.

Relatively few of the places would deserve the title of
restaurant - more snacky places and specialty retailers
in little stalls the size of your trailer.

Sort of like a mall's food court?

Not quite that bad!

few sit down to eat spaces. It was at one of those where I got some

cold > German potato salad--found it tastes just as good cold, as it does warm.
Even I would admit that my German potato salad
wouldn't do well cold - the dressing is made with
half bacon fat.

The dressing I use is flour, sugar, celery seed, vinegar, water, onion, bacon, and bacon grease. Not that much of any of the above but it does
taste good. I've had some GPSs that I didn't like, probably because the dressing didn't meet my expectations.

I don't use flour and other than heating the vinegar
with the onions (optionally) and celery (very optional),
and crisping the bacon, there'd be no cooking to thicken
or to fix the flour. But I use a lot of bacon fat.

Title: Chicken Salad Supreme from Fred Goslin

Not sure about the nutmeg or lime juice in this but the rest of it looks good.

Lime juice would do well if one used the
Miracle Whippy type dressing. Nutmeg I
almost commented disparagingly about but
didn't, giving Fred the benefit of the doubt
for once.

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Creamy Caesar Salad with Spicy Croutons
Categories: Cyberealm, Kooknet, Salads, Low-fat, Low-cal
Yield: 6 servings

1 cl Garlic, halved
1/2 c Nonfat mayonaisse (what on Earth is this?)
2 tb Red wine vinegar
2 ts Dijon mustard
2 ts White wine
Worchestershire sauce
1 ts Anchovy paste
1/4 ts Pepper
2 ts Olive oil
3/4 ts Cajun seasoning
1 Garlic clove, minced
2 c (3/4 inch) sourdough bread
.cubes
18 c Torn romaine lettuce
1/3 c (1 1/3 oz) parmesan cheese
(fresh grated is best)

Drop the garlic halves through the opening in a blender lid with
blender on; process until minced. Add mayonnaise and the next 5
ingredients (mayonnaise through pepper); process until well-blended.
Cover and chill at least 1 hour.

Combine oil, Cajun seasoning, and minced garlic in a medium
microwaveable bowl. Microwave on High for 20 seconds. Add bread
cubes; toss gently to coat. Spread bread cubes in a single layer on a
baking sheet; bake at 400F for 15 minutes or until golden brown.

Place lettuce in a large bowl. Add dressing; toss gently to coat.
Sprinkle with cheese and top with croutons.

Calories; 137 per serving; protein 7.7 gm; fat 4.1 gm; carb 18.2 g;
fiber 4.1 gm; chol 4 mg; iron 3 mg; sodium 836 mg; calc 176 mg.

Source: Cooking Light Magazine, July August 1995
Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120

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

Hi MIchael,

ought to remedy that one of these days. (G)

That's what I'm here for.

To do the travel and taste testing for us?

Pretty much. If it's a pleasant or extra instructive
experiment, I encourage others to repeat my
investigation; otherwise, not so much.

Right now, travelling around the States works best for us since we can't
take the camper overseas. Saves on motel room/meal costs as even a site
with full hook ups is usually much less than a room and a couple of
restaurant meals. We're currently southbound.

Mayo is pretty much moistener and filler. A
decent lobster doesn't need moistener and
doesn't deserve filler. That's as true in
Maine as it is elsewhere.

The melted butter added moisture and a bit of flavor; mayo would

have > given it a different taste. I prefer the butter taste. (G)

I'm okay with mayo if I make it myself.
Less so otherwise.

Depends on the mayo; I've found some good ones. Duke's was good until
they started putting a preservative in it. I've a jar of Cain's in use
right now. Just keep the Miracle Whip out of my house please.

Relatively few of the places would deserve the title of
restaurant - more snacky places and specialty retailers
in little stalls the size of your trailer.

Sort of like a mall's food court?

Not quite that bad!

OooooooooooooooooKay......................

wouldn't do well cold - the dressing is made with
half bacon fat.

The dressing I use is flour, sugar, celery seed, vinegar, water,

onion, > bacon, and bacon grease. Not that much of any of the above
but it does > taste good. I've had some GPSs that I didn't like,
probably because the > dressing didn't meet my expectations.

I don't use flour and other than heating the vinegar
with the onions (optionally) and celery (very optional),
and crisping the bacon, there'd be no cooking to thicken
or to fix the flour. But I use a lot of bacon fat.

I think my mom got the recipe from her Betty Crocker cook book (have to
check when I get home; I've got the same one). It's close enough to some
I had in Germany that it works. Much better than the canned Reid's
GPS--their dressing is nowhere near the flavor of what I'm used to
(being polite about it). (G)

Title: Chicken Salad Supreme from Fred Goslin

Not sure about the nutmeg or lime juice in this but the rest of it

looks > good.

Lime juice would do well if one used the
Miracle Whippy type dressing. Nutmeg I
almost commented disparagingly about but
didn't, giving Fred the benefit of the doubt
for once.

Take it with a grain of salt?

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


... If you think you are confused now, wait until I explain it!

--- PPoint 3.01
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