• 715 Safeway and other weirdnesses

    From MICHAEL LOO@1:123/140 to DALE SHIPP on Thursday, May 10, 2018 10:31:40
    There was a time when this chain was trying to
    reinvent itself, but the effort seems to have
    failed. Albertson's and Von's, part of the same
    company, and which have not tried to follow the
    trends, have a better reputation.
    To be fair, it is the Safeway closest to us that is going downhill. I attribute that as much to poor management as to corporate policy. There
    is another Safeway up on Route 40 that is a lot better in every way.
    The faults of the local Safeway are poor stocking, and a lack of
    sufficient check out cashiers -- which leads to long wait times on
    checking out.

    Sounds like poor local management, but if that's
    not addressed promptly, corporate isn't doing
    its job. Why Albertson's has managed to keep up
    with the pack and Safeway hasn't is a subject for
    idle speculation, but I'd suspect that different
    divisions have different hierarchies. It seems
    to me that the proper answer would be to get rid
    of the Safeway upper management and replace with
    Albertson's's.

    This might well be a good sea food dish, but I cringe at the use of the
    word "chili" in the title. Granted that it has some sort of branded
    chili paste in the ingredients, but then so do many Chinese dishes
    contain red chili paste with garlic, etc.

    From the company Website, that chile paste is
    the red pepper analogue of tomato paste. The
    manufacturer sells it for $5 for a pound jar
    or $11 for a #10 can (about 1.75/lb). Not a
    terrible price, actually.

    It's more the cumin, onions, and garlic that
    could be thought put the dish into the chili
    family. At least there are no beans in it.

    There are some other weirdnesses about the
    recipe, one being the amount of fish - half a
    pound per person is a lot of fish, especially
    in a moist dish; and counting vegetables and
    broth, the dish weighs in at 1 1/2 lb of food
    per person. I wonder what the "2x Dry red
    wine" is all about, too.

    Title: Seafood Chili
    Categories: Chili, Seafood
    Yield: 6 Servings

    1/4 c Olive oil
    2 c Chopped onions
    2 x Leeks, white only, trimmed
    Large celery stalk, chopped
    8 x Garlic cloves, minced
    5 ts Dried oregano
    35 oz Italian plum tomatoes,
    16 oz Clam juice
    2 x Dry red wine
    1/2 c "Santa Cruz Red Chili Paste"
    5 ts Freshly toasted cumin seed
    1 tb Salt
    1 ts Cayenne pepper
    2 x Red Bell peppers,seeded
    12 x Littleneck clams
    12 x Mussels, scrubbed
    1 1/2 lb Scrod or lean white fish
    12 x Large shrimp,peeled,devein
    3/4 lb Bay scallops
    1/2 c Minced fresh cilantro

    From: Fred Towner Date: 08-08-96
    Cooking

    I remember Fred Towner. He used to be a regular and
    fairly active participant here but lost his feed a
    couple decades ago. Never came back, as I recall.

    MMMMM----- Recipe via Meal-Master (tm) v7.06

    Title: Tony's Manicotti with Four Cheeses
    Categories: Casseroles, Vegetarian
    Servings: 6

    1 lg Onion; minced
    1 lb Mushrooms, sliced
    1/2 c Butter or margarine
    1/2 c Flour
    4 c Milk
    1 1/2 c Parmesan cheese, grated
    Salt to taste
    Pepper to taste
    12 Manicotti shells
    1 lb Ricotta
    4 oz Mozzarella cheese, diced
    1/2 c Romano cheese, grated
    1/4 c Walnuts, finely chopped
    1/4 c Parsley, chopped
    3 Eggs
    1 ds Nutmeg

    1. Saute onion and mushrooms in butter 5 minutes; stir in flour. 2.
    Gradually stir in milk; stir over low heat until sauce bubbles and
    thickens. 3. Stir in 1 cup Parmesan cheese and salt and pepper to taste;
    set aside. 4. Cook manicotti shells according to package directions;
    drain
    and cover with cold water. 5. Mix together ricotta, mozzarella, Romano
    and
    remaining Parmesan cheese; add walnuts, parsley and eggs. 6. Season to
    taste with salt, pepper and nutmeg. 7. Drain manicotti shells; stuff with
    cheese mixture. 8. Place shells side by side in a greased shallow baking
    pan; spoon sauce over all. 9. Bake in preheated 400'F. oven 20 to 25
    minutes, or until bubbly and golden.

    Posted by Fred Towner

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