On 10-06-18 22:46, Ruth Hanschka <=-
spoke to Dave Drum about Annie Banani <=-

you order for curbside pick-up at no extra charge if your total
I've used the curbside deal a time or two. Just on dry goods,
Produce and meat I prefer to select myself. But, a can of peas is a
can
of peas. And a 12 pack of diet A&W Cream Soda or Root Beer .....

...has aspartame in it, so I can't have any.... One more reason I
prefer going in myself too. I can't read labels I can't see.

And I agree with you. I cannot fathom buying produce, meat, dairy or
bread for pickup or delivery. And I would not use that service for any
other groceries as well. Gail and I like to pick out our foods in the
store, and also often go with a list of three items and come out with a
dozen things that just "jumped' into our cart. We have no food
allergies, but can easily appreciate what you said about reading labels.
For example, we were at Wegman's today and only when in the store
noticed that the Ocean Spray juice we buy was on sale, so we loaded up
on it. A brief look at the label showed that one flavor had apple
juice. I doubt that a stock clerk would have looked at that as closely
as Nancy would have done.

This has one of your favored ingredients in it (look down past the
title).


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

Title: Chocolate Sauce
Categories: Sauce
Yield: 1 Servings

1 Info

Put in saucepan a half cup of sugar, one tablespoon of flour,
one-fourth cup of powdered chocolate. Stir and add one and a fourth
cups of boiling water or milk. Stir till comes to a boil. Then cook
for about two minutes. Remove and add two tablespoons of butter and
a half teaspoon of vanilla.

This sauce is much creamer and richer if an egg yolk is added just
before removing from fire.

CRANBERRY SAUCE

Wash and grind one pound of raw cranberries, one orange with the skin
on, and nuts to taste. Add two cups of sugar and serve when well
combined.

CRANBERRY SAUCE, OLD STYLE

Wash berries, removing those that float or are too ripe. Put one
pint of berries into a porcelain lined saucepan with half a cup of
water, over moderate flame. Stir often with wooden spoon.

When the berries have all popped, and are soft, add sugar to taste and
let cook for about ten minutes, stirring carefully.

Do not strain the sauce. Mash the berries instead. Pour into thick
bowl while hot, and do not serve till next day.

GINGER SAUCE

Serve hot or cold. Bring one cup sugar and half cup of water to boil.
Add three tablespoons minced crystallized ginger. Let boil for about
ten minutes.

HARD SAUCE

To be served cold, on hot dessert. Rub one-fourth cup of butter into
three-fourths cup of sugar. Stir till white and creamy, then add
half a teaspoon of vanilla and a generous sprinkling of nutmeg and
brandy to taste.

The secret is to keep stirring.

LEMON SAUCE

Cream one-fourth cup of butter and one cup of sugar, as for a hard
sauce. Add two well beaten eggs. When well mixed, add half a cup of
boiling water and half teaspoon salt. Cook in double boiler till
thick. Take from fire and add three tablespoons of lemon juice and
one teaspoon grated rind.

SOUR MILK SAUCE
(Aigre doux)

One cup of sour cream, two tablespoons of lemon juice, one teaspoon of
grated lemon rind, one-fourth cup of powdered sugar.

Put all ingredients together and beat with an egg beater till light.

This is delicious sauce.

40

Recipe: "New Orleans Recipes" by Mary Moore Bremer of Waveland, Miss.
Published by Dorothea Forshee -- Copyright 1932

From: D. Pileggi Date: 13 Jan 94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:03:15, 08 Oct 2018
___ Blue Wave/DOS v2.30

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

Quoting Dale Shipp to Ruth Hanschka on 10-08-18 02:54 <=-

...has aspartame in it, so I can't have any.... One more reason I prefer going in myself too. I can't read labels I can't see.

And I agree with you. I cannot fathom buying produce, meat, dairy or bread for pickup or delivery.

Certain things one just has to choose for one's self.... unless one
really doesn't care if it's any good or not... :)

And I would not use that service for
any other groceries as well. Gail and I like to pick out our foods in
the store, and also often go with a list of three items and come out
with a dozen things that just "jumped' into our cart.

True, delivery or pickup does cut down on those 'impulse' buys... :) I
try not to get more than one or two impulse-y things per shopping
trip... ;)

We have no food allergies, but can easily appreciate what you said
about reading labels. For example, we were at Wegman's today and only
when in the store noticed that the Ocean Spray juice we buy was on
sale, so we loaded up on it.

It's on sale for a couple months... I was quite pleased to see it go on
sale, as well... :)

A brief look at the label showed that one flavor had
apple juice. I doubt that a stock clerk would have looked at that as closely as Nancy would have done.

They have no need to... ;) I'm just thankful that there are a number
of flavors of the Cran- drinks that don't have any apple in them... :)
The new Cran-Blackberry is safe for me... :)

ttyl neb

... The cynics are right ten times out of nine! - Dave Drum

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you order for curbside pick-up at no extra charge if your total
I've used the curbside deal a time or two. Just on dry goods,
Produce and meat I prefer to select myself. But, a can of peas

is a

can
of peas. And a 12 pack of diet A&W Cream Soda or Root Beer .....

...has aspartame in it, so I can't have any.... One more

reason I

prefer going in myself too. I can't read labels I can't see.

And I agree with you. I cannot fathom buying produce, meat, dairy

or

bread for pickup or delivery. And I would not use that service for

any

other groceries as well. Gail and I like to pick out our foods in

the

store, and also often go with a list of three items and come out

with a

dozen things that just "jumped' into our cart. We have no food

It's also the only way to score on the markdown rack. My usual store
has one that has some real scores sometimes.

allergies, but can easily appreciate what you said about reading

labels.

For example, we were at Wegman's today and only when in the store
noticed that the Ocean Spray juice we buy was on sale, so we loaded

up

on it. A brief look at the label showed that one flavor had apple
juice. I doubt that a stock clerk would have looked at that as

closely

as Nancy would have done.

That's especially true if you have some of the weirder sensitivities.
Some clerk wouldn't be checking for derivatives in addition to easier
to understand ingredients.

This has one of your favored ingredients in it (look down past the
title).

Ginger sauce! The cranberry sauces are the same recipes I generally
use, if worded somewhat differently.

CRANBERRY SAUCE

Wash and grind one pound of raw cranberries, one orange with the

skin

on, and nuts to taste. Add two cups of sugar and serve when well
combined.

CRANBERRY SAUCE, OLD STYLE

Wash berries, removing those that float or are too ripe. Put one
pint of berries into a porcelain lined saucepan with half a cup

of

water, over moderate flame. Stir often with wooden spoon.

When the berries have all popped, and are soft, add sugar to

taste and

let cook for about ten minutes, stirring carefully.

Do not strain the sauce. Mash the berries instead. Pour into

thick

bowl while hot, and do not serve till next day.

GINGER SAUCE

Serve hot or cold. Bring one cup sugar and half cup of water to

boil.

Add three tablespoons minced crystallized ginger. Let boil for

about

ten minutes.

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On 10-10-18 00:07, Ruth Hanschka <=-
spoke to Dale Shipp about Curbside <=-

It's also the only way to score on the markdown rack. My usual store
has one that has some real scores sometimes.

There is that :-}} In addition, we often think of things we need that
were not on the list made up ahead of time.

This has one of your favored ingredients in it (look down past the
title).

Ginger sauce! The cranberry sauces are the same recipes I generally
use, if worded somewhat differently.

Yep -- CT Ruth == ginger. Married Ruth == carbs. Nancy == celery (and
maybe + ginger). Michael, Dave and Jim == whatever looks good in the
day's file.


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

Title: GINGER FIG PUDDING WITH VANILLA SAUCE - COUNT
Categories: Dessert, Holidays
Yield: 8 Servings

Vanilla Sauce (recipe
-follows)
1 T Plus 1/4 C dark molasses
1 T Plus 1/4 C dark corn syrup
1/2 c (1 stick) butter, softened
1/2 c Firmly packed dark-brown
-sugar
3 Large eggs
1 sm Ripe banana, mashed
1/2 c Finely chopped dried figs
1 T Finely chopped crystallized
-ginger
1 c Unsifted all-purpose flour
1 t Ground ginger
1/2 t Baking soda
1/2 t Salt
1/2 c Milk

1. Prepare Vanilla Sauce and set aside to cool; cover and refrigerate
while preparing Ginger Fig Pudding: In 1-quart pudding mold or
ovenproof bowl, combine 1 T each molasses and corn syrup. Over low
heat or in microwave (if mold or bowl is microwave-safe), warm
molasses mixture until it runs easily; swirl molasses mixture to coat
inside of mold and set aside.

2. Heat oven to 350'F. Remove one oven rack and place remaining rack
at the lowest level in the oven. In 8-quart covered stockpot, heat 2
inches water to boiling over high heat. Reduce the heat to low and
keep water simmering while preparing pudding: In large bowl, with
electric mixer at medium speed, beat butter and sugar until light in
color and texture. Add remaining 1/4 C each molasses and corn syrup;
beat until blended, scraping side of bowl as necessary. Add eggs, one
at a time, beating well after each addition. On low speed, beat in
banana, figs, and crystallized ginger until mixed.

3. In small bowl, combine flour, ground ginger, baking soda, and
salt. Add to pudding mixture alternately with milk, beating at low
speed just until blended. Pour pudding mixture into prepared mold.

4. Stand pudding mold in pot of simmering water; cover pot and
carefully transfer to oven. Steam pudding in oven 1 1/4 hours or
until a long bamboo skewer inserted to the bottom comes out clean.
Remove mold from pot and cool on wire rack 10 minutes. (Do not cool
completely or pud- ding will stick to mold.) Carefully turn pudding
mold upside down onto serving plate and gently remove mold,
protecting hands as mold will still be hot. Serve warm with Vanilla
Sauce.

Vanilla Sauce: In small saucepan, heat 1 C half-and-half to boiling.
Meanwhile, in small bowl, combine 3 large egg yolks and 2 T sugar.
Slowly whisk half-and-half into yolk mixture. Pour all back into
saucepan and cook, stirring constantly, over very low heat until
sauce thickens slightly and coats a spoon. (Do not boil.) Stir in 1 t
vanilla extract.

Nutritional information per serving with Vanilla Sauce-protein: 7
grams; fat: 19 grams; carbohydrate: 56 grams; fiber: 2 grams; sodium:
354 milligrams; cholesterol; 2(X) milligrams; calories: 422.

Country Living/April/93 Scanned & fixed by DP & GG From: Wesley Pitts
Date: 07-17-94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:08:50, 11 Oct 2018
___ Blue Wave/DOS v2.30

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

Quoting Dale Shipp to Ruth Hanschka on 10-11-18 01:04 <=-

It's also the only way to score on the markdown rack. My usual
store has one that has some real scores sometimes.

There is that :-}} In addition, we often think of things we need that were not on the list made up ahead of time.

We shop the marked down meats, generally... and likewise, are reminded
of things we meant to be getting by seeing them in the store.... But
then, my lists tend to be just the stuff I expect to forget in the
store, I don't write down the just about every time stuff... mostly
that's just a mental list... :)

This has one of your favored ingredients in it (look down past the
title).

Ginger sauce! The cranberry sauces are the same recipes I generally
use, if worded somewhat differently.

Yep -- CT Ruth == ginger. Married Ruth == carbs. Nancy == celery
(and maybe + ginger). Michael, Dave and Jim == whatever looks good in
the day's file.

Yup... ginger's one of mine, too... ;)

ttyl neb

... I'm at a loss for words.. Someone keeps deleting them.

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It's also the only way to score on the markdown rack. My

usual store

has one that has some real scores sometimes.

There is that :-}} In addition, we often think of things we need

that

were not on the list made up ahead of time.

There is that.

This has one of your favored ingredients in it (look down past

the

title).

Ginger sauce! The cranberry sauces are the same recipes I

generally

use, if worded somewhat differently.

Yep -- CT Ruth == ginger. Married Ruth == carbs. Nancy == celery

(and

maybe + ginger). Michael, Dave and Jim == whatever looks good in

the

day's file.

Except Michael /= zucchini. And probably turnips.

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

Title: GINGER FIG PUDDING WITH VANILLA SAUCE - COUNT
Categories: Dessert, Holidays
Yield: 8 Servings

Almost. Can't say I'm overly fond of figs. They're OK.
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On 10-18-18 16:34, Ruth Hanschka <=-
spoke to Dale Shipp about Re: Curbside <=-

Except Michael /= zucchini. And probably turnips.

Usually true -- except when I try to jerk on his chain. Sort of like
when I sent Jim Bodle a recipe for squid stuffed with beets. He loved
the first and abhored the second. But, Michael would just perform
zucchini => eggplant ( if he used a recipe at all, which is seldom).


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

Title: Pork And Shrimp Stuffing
Categories: Appetizer, Chinese
Yield: 1 Servings

1/2 lb Boneless pork
1/2 lb Shrimp, peeled, deveined,
-and roughly chopped
1/4 c Green onions, minced
1/4 c Water chestnuts
4 ts Fresh ginger root, minced
1/4 c Carrots, finely shredded
2 tb Soy sauce
2 tb Shaoxing wine, or sherry
1 ts Sesame oil
1 Egg

Grind pork finely in a food processor or mince by hand to a fine
texture. Combine with shrimp, green onion, water chestnuts, ginger,
carrot, soy sauce, wine, sesame oil, and egg. Makes 2 cups.

Prep :20 Cook :00 Stand :00 Total :20 Easy

Amount Per Serving:

Calories 93 Calories from Fat 31 % Daily Value

From: D. Pileggi Date: 07 Feb 94

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 01:39:17, 19 Oct 2018
___ Blue Wave/DOS v2.30

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

Except Michael /= zucchini. And probably turnips.

Usually true -- except when I try to jerk on his chain. Sort of like
when I sent Jim Bodle a recipe for squid stuffed with beets. He loved
the first and abhored the second. But, Michael would just perform
zucchini => eggplant ( if he used a recipe at all, which is seldom).

I probably would do that substitution too, with the same caveat. I
don't pull a recipe out unless I'm dealing with an unfamiliar cut of
meat, or something I cook about once every five years.
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