In the case in point, well, you just don;t want to
bring it up.

OK, by the time I see him again, I'll probably have long forgotten this conversation.

Recommended course of action.

It would be nice if one could be confident about
all the merchandise also being local in origin.

AFAIK, this is all local so you shouldn't have any qualms about

buying > local at our market.
If they don't let me pick up and smell the merchandise,
no sale.

Don't see where there would be any objections to that. I picked up some yellow and zuchinni squash at the market today--checked out a number of
each of them before putting aside the ones I ended up buying. I didn't
sniff them tho. I do the same in grocery stores.

Well, zucchini don't have much of a smell, and
what there is is nauseating anyway. With other
produce, fruits especially and herbs, fragrance
is an important criterion.

free. > If your purchase totals up to say, $3.00, he will ask

for 300 > ML> pennies. > One of these days I will take rolls of
pennies to pay him. > ML> "If only his jokes were as good as his produce."

Just don't tell him that. (G)

Depends on how things are going. As you said about
sleeping dogs.

If he's not busy, he wouldn't mind it. I mentioned it today--he said
he'd melt them for the copper. Trouble is, pennies have been made with
zinc (and a copper coating) for a number of years now so he would not be getting much copper out of them.

So sorting for pre-1982 pennies, which should
be automatable, would make sense.

Happens. Word has it things like that will
happen with greater frequency.

Either that or we'll all not need our winter jackets, boots, gloves, etc.

And then we'll miss that season, much as we howl
about it nowadays.

Some would be happy to miss it and not fuss at all, others would howl
all "season" about it. I missed it a bit while we were in HI but not
that much, overall.

Eventually everyone will regret the situation, because
not only will many useful crops be given a boost, pests
will as well, including ones that cause disease and
destruction - and yes, I'm looking at you, fungi.

Of course, galaktoboureko doesn't require
anything beyond a 350 oven.

That would be done inside, in the range.

Figured.

And I do have on hand most of the ingredients list that you sent to Nancy. Send me a list closer on to the picnic so I can double check.

I figure to have to buy frozen pastry of some kind,
CoW, and maybe white sugar.

Raw sugar wouldn't work?

The dish would be substantially different.

Still respectable. A friend of mine just lost her
mom at 93 ... I expressed sympathy, but there's not
much to regret about someone dying after living that
long. The sad thing was that she died of lung cancer,
having never smoked anything in her life.

I've heard of it--Christopher Reeves' wife went the same way, at a much younger age. Did this friend's father smoke? Second hand smoke is just
as lethal as first hand--that's why I try to stay clear of anyone
smoking.

In those cases it may not have had anything to
do with smoke, first or secondhand.

Funny. It's a pretty standard saturated
vegetable fat smell.

I've never smelled an immature coconut.

You may have the opportunity. Do you happen to
have a machete lying round the house?

No, but we have cleavers.

One can try with a cleaver, if it's really
sharp and really heavy. Unfortunately, I can't
see using a cleaver without wasting all the
water and much of the jelly inside. But we shall
see what we shall see.

New restaurants are intriguing unless they
immediately trigger your yuckdar.

It didn't trigger a yuckdar but we thought the food wasn't quite as good
as our favorite Chinese place.

There are some pretty obvious wwtt ones, but on
the whole a new restaurant will have enough
intriguing about it to warrant curiosity - after
all, it attracted enough investor interest.

Sauteed mushrooms with sour cream
categories: Slovenian, side, dairy
servings: 4 to 6

500 g mushrooms, thinly sliced
2 Tb butter
1 ts chopped garlic
2 Tb sour cream
salt to taste
1 Tb chopped parsley (garnish)

Melt butter and cook mushrooms over moderate heat until they
release the liquid. Add garlic and stew uncovered until the
mushrooms have dried almost completely, or about 10 min. Mix
in the sour cream and cook for further 5 min. Serve sprinkled
with chopped parsley.

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

Hi Michael,

In the case in point, well, you just don;t want to
bring it up.

OK, by the time I see him again, I'll probably have long forgotten

this > conversation.

Recommended course of action.

OK, delete the above and I won't remember the conversation.

If they don't let me pick up and smell the merchandise,
no sale.

Don't see where there would be any objections to that. I picked up

some > yellow and zuchinni squash at the market today--checked out a number of > each of them before putting aside the ones I ended up
buying. I didn't > sniff them tho. I do the same in grocery stores.

Well, zucchini don't have much of a smell, and
what there is is nauseating anyway. With other
produce, fruits especially and herbs, fragrance
is an important criterion.

Wisest action would be to ask "Ok if I sniff it?" and see what the
vendor says but I don't think there would be any objections.

sleeping dogs.

If he's not busy, he wouldn't mind it. I mentioned it today--he said he'd melt them for the copper. Trouble is, pennies have been made

with > zinc (and a copper coating) for a number of years now so he
would not be > getting much copper out of them.

So sorting for pre-1982 pennies, which should
be automatable, would make sense.

Automation would help but I've not seen coin machines that sort by date
or metal content.

Happens. Word has it things like that will
happen with greater frequency.

Either that or we'll all not need our winter jackets, boots,

gloves, > ML> > etc.

And then we'll miss that season, much as we howl
about it nowadays.

Some would be happy to miss it and not fuss at all, others would

howl > all "season" about it. I missed it a bit while we were in HI
but not

that much, overall.

Eventually everyone will regret the situation, because
not only will many useful crops be given a boost, pests
will as well, including ones that cause disease and
destruction - and yes, I'm looking at you, fungi.

Yes, much as we gripe about the cold, it does have its benefits.

And I do have on hand most of the ingredients list that you

sent to > ML> > Nancy. Send me a list closer on to the picnic so I
can double check. > ML> I figure to have to buy frozen pastry of some kind,

CoW, and maybe white sugar.

Raw sugar wouldn't work?

The dish would be substantially different.

Just buy a small quantity and I'll let someone else take it home. Same
with white flour.

Still respectable. A friend of mine just lost her
mom at 93 ... I expressed sympathy, but there's not
much to regret about someone dying after living that
long. The sad thing was that she died of lung cancer,
having never smoked anything in her life.

I've heard of it--Christopher Reeves' wife went the same way, at a

much > younger age. Did this friend's father smoke? Second hand smoke
is just > as lethal as first hand--that's why I try to stay clear of anyone

smoking.

In those cases it may not have had anything to
do with smoke, first or secondhand.

I still try to keep clear of it.

Funny. It's a pretty standard saturated
vegetable fat smell.

I've never smelled an immature coconut.

You may have the opportunity. Do you happen to
have a machete lying round the house?

No, but we have cleavers.

One can try with a cleaver, if it's really
sharp and really heavy. Unfortunately, I can't
see using a cleaver without wasting all the
water and much of the jelly inside. But we shall
see what we shall see.

Sorry, Steve wasn't in the Army during the Viet Nam era so no jungle
fighting with macheties. The cleaver is the closest kitchen tool we have
to it.

New restaurants are intriguing unless they
immediately trigger your yuckdar.

It didn't trigger a yuckdar but we thought the food wasn't quite as

good > as our favorite Chinese place.

There are some pretty obvious wwtt ones, but on
the whole a new restaurant will have enough
intriguing about it to warrant curiosity - after
all, it attracted enough investor interest.

This one has been around for a while. It's closer to where we live than
the one we usually go to, which is probably why Steve went there. We'll
go back to our favorite, even if it is a bit further away.

---
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
* Origin: Sew! That's My Point (1:396/45.28)

On 05-15-19 21:45, Ruth Haffly <=-
spoke to Michael Loo about 384 extended travel was + <=-

Well, zucchini don't have much of a smell, and
what there is is nauseating anyway. With other
produce, fruits especially and herbs, fragrance
is an important criterion.

Wisest action would be to ask "Ok if I sniff it?" and see what the
vendor says but I don't think there would be any objections.

The vendor we called dragon lady certainly objected to our trying to
sniff her tomatoes, almost as much as she objected to our testing her
corn. She insisted that her tomatoes were vine ripe, full of flavor.
Previous week we had bought one -- it was about as bad as the Florida
tube tomato that gets so much grief from folks who like real tomatoes.

Some of the vendors had a plate with small wedges of their product cut
and put on display for tasting. Especially true for melons, peaches.


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

Title: Dilled "Chilled" Carrots (Sonf Gazar Subji)
Categories: Vegetable, Side dish, Vegetarian, Vegan, Indian
Yield: 6 servings

1 ts Cumin seeds
2 tb Canola oil
1/4 ts Asafetida (optional)
1/4 ts Crushed red chili flakes
3 tb Sliced shallots
1/2 ts Turmeric
2 ts Grated fresh gingerroot
4 c Baby carrots
-- quartered lengthwise
1/2 c Vegetable broth
1/2 ts Coriander powder
1 tb Chopped fresh dill
1 c Cooked brown rice
2 tb Eggless or soy mayonnaise

Saute cumin seeds in oil until they begin to pop. Add asafetida,
chili, shallots, turmeric and gingerroot. Saute until shallots are
soft, about 3 minutes.

Add carrots, broth and coriander.

Cover and simmer until carrots are tender and liquid is absorbed or
evaporated, about 10 minutes.

Stir in dill, cover and refrigerate for at least one hour.

Stir in rice and mayonnaise.

Chill until ready to serve.

Per serving: 160 cal, 3 g prot, 106 mg sod, 18 g carb, 9 g fat, 0 mg
chol, 72 mg calcium

Source: Vegetarian Gourmet, Autumn 1993
Typed for you by Karen Mintzias
... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 02:16:24, 17 May 2019
___ Blue Wave/DOS v2.30

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

Hi Dale,

Well, zucchini don't have much of a smell, and
what there is is nauseating anyway. With other
produce, fruits especially and herbs, fragrance
is an important criterion.

Wisest action would be to ask "Ok if I sniff it?" and see what the
vendor says but I don't think there would be any objections.

The vendor we called dragon lady certainly objected to our trying to
sniff her tomatoes, almost as much as she objected to our testing her corn. She insisted that her tomatoes were vine ripe, full of flavor. Previous week we had bought one -- it was about as bad as the Florida
tube tomato that gets so much grief from folks who like real tomatoes.

I don't think you would find any dragon ladies (or guys) at our market.
(G)

Some of the vendors had a plate with small wedges of their product
cut and put on display for tasting. Especially true for melons,
peaches.

Tomorrow is strawberry day at our market. There will be berries for
tasting, and, as I understand, possibly goodies made from strawberries. Blueberry and peach days will follow later in the season.


BTW, you might want to check the settings for the auto toss for my
packets from your system. Steve keeps getting them but I've not gotten
any since some time last month. I know it's just a back up to Marc's
board but better to ensure that the back up is working now, than in a
crisis mode. Thanks.

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


... Behind every good computer - is a jumble of cables!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 05-17-19 20:04, Ruth Haffly <=-
spoke to Dale Shipp about Farm vendors <=-

BTW, you might want to check the settings for the auto toss for my
packets from your system. Steve keeps getting them but I've not gotten
any since some time last month. I know it's just a back up to Marc's
board but better to ensure that the back up is working now, than in a crisis mode. Thanks.

rchaffly{at}earthlink{dot}net FIDO 1:396/45.28

I am at a total loss as to why. My Eudora for owls_anchor has the saved outgoing messages for more than a month. I just looked at every day
this month and could see Steve's message going out at 7 am, then yours
at 8 am (and recently Swisher's out at 10 am). I also have the QWK
files for you for the month, numbers 495 up to 512. Is it possible that
your email server has blocked them as being spam or the like? Can you
take a look at the web based email for them to see if that gives any
clue? Take a look and let me know -- probably via email rather than
here.

(Don't have any carb friendly recipes in tonights file, but this looks
like it might be good enough to take to one of your shared dinners).

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

Title: Tackaberry Special Pie
Categories: Indiana, Pie, Fruit
Yield: 1 servings

1/2 c Flour
1 c Sugar
2 tb Butter
Fruit
2/3 c THIN CREAM OR MILK

MIX FLOUR , SUGAR & BUTTER INTO CRUMBS. PLACE 1/2 CRUMBS IN UNBAKED
PIE SHELL. FILL SHELL WITH FRUIT. SPRINKLE REMAINDER OF CRUMBS OVER
FRUIT. POUR CREAM OVER TOP. BAKE AT 325 DEGREES FOR 45 MINUTES OR
UNTIL SLIGHTLY BROWNED. ANY FRUIT CAN BE USED, DECREASE SUGAR IF
CANNED FRUIT IT USED.
From: Marlene Mann Date: 01-27-95

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:10:51, 19 May 2019
___ Blue Wave/DOS v2.30

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

Hi Dale,

On 05-17-19 20:04, Ruth Haffly <=-
spoke to Dale Shipp about Farm vendors <=-

BTW, you might want to check the settings for the auto toss for my
packets from your system. Steve keeps getting them but I've not gotten
any since some time last month. I know it's just a back up to Marc's
board but better to ensure that the back up is working now, than in a crisis mode. Thanks.

rchaffly{at}earthlink{dot}net FIDO 1:396/45.28

I am at a total loss as to why. My Eudora for owls_anchor has the
saved outgoing messages for more than a month. I just looked at every
day
this month and could see Steve's message going out at 7 am, then yours
at 8 am (and recently Swisher's out at 10 am). I also have the QWK
files for you for the month, numbers 495 up to 512. Is it possible
that your email server has blocked them as being spam or the like?
Can you
take a look at the web based email for them to see if that gives any
clue? Take a look and let me know -- probably via email rather than
here.

I asked Steve to look at this message and then see if he could trouble
shoot the problem with you.

(Don't have any carb friendly recipes in tonights file, but this looks like it might be good enough to take to one of your shared dinners).

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

Title: Tackaberry Special Pie
Categories: Indiana, Pie, Fruit
Yield: 1 servings

1/2 c Flour
1 c Sugar
2 tb Butter
Fruit
2/3 c THIN CREAM OR MILK

Looks similar to one I've seen in Penn Dutch cook books called "milk
pie". Guess it's one way to make a little go a long way. (G)


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


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 05-19-19 20:57, Ruth Haffly <=-
spoke to Dale Shipp about QWK Packets <=-

I asked Steve to look at this message and then see if he could trouble shoot the problem with you.

I look forward to hearing from him -- here or via email.


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

Title: Chili Meat Loaf Muffins
Categories: Muffins, Beef, Salsa, Chili, Beans
Yield: 1 servings

1 lb Lean ground beef
3/4 c Medium salsa
1 ts Chili powder
14 oz Red kidney beans, drained
-and rinsed
1/2 c Shredded monterey jack or
-cheddar cheese

This is a fun dish kids will enjoy. Beans and salsa cupped in ground
beef muffins and baked under melting cheese. Start the meal
preparation by putting potatoes in the oven while you assemble the
muffins, then as the muffins bake, grate carrots for a slaw.

In bowl, break up beef with fork. Mix in 1/4 cup of the salsa, chili
powder, 1/2 tsp salt and 1/54 tsp pepper. Divide into 8 portions.
Place in muffin cups. Press centre of each to form well 3/4 inch deep
and 1-1/2 inches wide. Bake in 400F oven for 10 minutes or until firm
to the touch and no longer pink. Combine beans and reamining salsa.
Spoon into wells. Sprinkle with cheese. Bake for 7-8 minutes or
until beans are hot and cheese has melted. Using two forks, remove
from muffin cups. Makes 4 servings. Per serving: 355 calories, 31 g
protein, 17 g fat, 18 carbo, very high source fibre and good source
iron.

Origin: Canadian Living, Nov/94.
Shared by: Sharon Stevens, Nov/94.
From: Sharon Stevens Date: 11-20-94

MMMMM




... Shipwrecked on Hesperus in Columbia, Maryland. 01:57:59, 21 May 2019
___ Blue Wave/DOS v2.30

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

Hi Dale,

On 05-19-19 20:57, Ruth Haffly <=-
spoke to Dale Shipp about QWK Packets <=-

I asked Steve to look at this message and then see if he could trouble shoot the problem with you.

I look forward to hearing from him -- here or via email.

I told him about it; he said he'd look into it. BTW, they are coming in
on my phone's e-mail so it's probably something in this computer.

Title: Chili Meat Loaf Muffins
Categories: Muffins, Beef, Salsa, Chili, Beans
Yield: 1 servings

1 lb Lean ground beef
3/4 c Medium salsa
1 ts Chili powder
14 oz Red kidney beans, drained
-and rinsed
1/2 c Shredded monterey jack or
-cheddar cheese

Hmmmmmm, I've done meat loaf in muffin cups before. This one might be a
good one to convert to cooking in a convection oven or muffin pan on a
low grill setting for camping. The wheels are spinning............


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


... Computers run on smoke. They stop when it leaks out.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 05-21-19 14:39, Ruth Haffly <=-
spoke to Dale Shipp about QWK Packets <=-

I asked Steve to look at this message and then see if he could trouble shoot the problem with you.

I look forward to hearing from him -- here or via email.

I told him about it; he said he'd look into it. BTW, they are coming
in on my phone's e-mail so it's probably something in this computer.

Which gives me a couple of questions for him. Is your phone set to
delete mail once read? (If so, that could explain a lot). On your
computer do you use an offline reader (e.g. Eudora) or do you use web
based reading?


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

Title: Crescent Samosa Sandwiches
Categories: Bakeoff, Sandwich
Yield: 16 servings

MMMMM--------------------------FILLING-------------------------------
1 tb Oil
1/2 c Finely chopped onion
2 Garlic cloves, minced
1/4 lb Lean ground beef
1 c Diced cooked potato
1/2 c Diced cooked carrot
1/2 c Green Giant Frozen Sweet
-peas, thawed
5 ts Soy sauce
1 ts Curry powder
1/2 ts Cumin
1/4 ts Coriander
1/4 ts Ginger
1/4 ts Turmeric
1 ds Crushed red pepper flakes

MMMMM-------------------------CRESCENTS------------------------------
2 8 oz cans Pillsbury
-Refrigerated Crescent
-Dinner Rolls

MMMMM--------------------HONEY DIPPING SAUCE-------------------------
1/3 c Honey
1 tb Lime juice
1 tb Soy sauce
1/4 ts Crushed red pepper flakes
2 Garlic cloves, minced

Heat oil in large skillet over medium heat. Add onion and 2 minced
garlic cloves; cook and stir about 5 minutes or until onion is tender.
Remove from pan.

Add ground beef; cook and stir 3 to 5 minutes or until browned. Drain.
Stir in onion mixture and remaining filling ingredients. Season to
taste with salt, if desired.

Heat oven to 375 degrees. Separate one can of dough into 4
rectangles; firmly press perforations to seal. (Keep remaining can
refrigerated until ready to use.) Cut rectangles in half crosswise to
form 8 squares. Spoon heaping tablespoonful of filling in center of
each square. Fold one corner of dough over filling to form a
triangular packet; firmly press edges to seal.

Repeat with remaining can of dough and filling. Place on two
ungreased cookie sheets. If desired, sprinkle triangles with cumin.

Bake on middle oven racks at 375 degrees for 10 to 15 minutes or until
golden brown, switching positions of sheets halfway through baking.

Meanwhile, in small bowl combine all sauce ingredients; mix well.
Serve warm sandwiches with dipping sauce. (1/2 cup sauce)

Per sandwich: 160 calories, 4 g protein, 21 g carbohydrate, 8 g fat,
5 mg cholesterol, 410 mg sodium.

From the 36th Pillsbury Bake Off, by Elisabeth Crawford, San Francisco
CA.

From: Terri Woltmon Date: 30 Apr 94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:56:56, 23 May 2019
___ Blue Wave/DOS v2.30

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

Hi Dale,

I asked Steve to look at this message and then see if he could trouble shoot the problem with you.

I look forward to hearing from him -- here or via email.

I told him about it; he said he'd look into it. BTW, they are coming
in on my phone's e-mail so it's probably something in this computer.

Which gives me a couple of questions for him. Is your phone set to
delete mail once read? (If so, that could explain a lot). On your computer do you use an offline reader (e.g. Eudora) or do you use web based reading?

Answeers to your questions--first one, no, not that I can see. Second question--yes, I do use an off line reader but he would be the one to
tell you which one. It looks like, from the date ofthe last packet, that
it started the last time he did updates to my system in mid April. Don't
know if that changed anything or not.

Title: Crescent Samosa Sandwiches
Categories: Bakeoff, Sandwich
Yield: 16 servings

This looks interesting but I'd probably see if I could make my own
pastry instead of using the crescent rolls. I don't know if the honey
sauce would go with it or some other sauce, more of an Indian type
instead.

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


... ... Life is what happens to you while you're busy making other plans-J. Lennon

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 05-23-19 16:30, Ruth Haffly <=-
spoke to Dale Shipp about QWK Packets <=-

tell you which one. It looks like, from the date ofthe last packet,
that it started the last time he did updates to my system in mid April. Don't know if that changed anything or not.

Do keep me updated on anything you or he figure out. Meanwhile, I just
got an email from Swisher that his email of reply packet got blocked
some ISP. Nothing I can do about that either.

Title: Crescent Samosa Sandwiches
Categories: Bakeoff, Sandwich
Yield: 16 servings

This looks interesting but I'd probably see if I could make my own
pastry instead of using the crescent rolls. I don't know if the honey sauce would go with it or some other sauce, more of an Indian type instead.

I figured that you would say that. I think that the idea is that the
pastry needs to be on the crisp crunchy side of things.

Puff pastry is not quite right, but this recipe might work if you don't
roll it out quite as much. Just use your judgement at making breads. I
could not find a recipe for cresent roll dough.

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

Title: Quick Puff Pastry - Master Chefs
Categories: Basics, Pastry, Masterchefs, New york
Yield: 6 servings

4 c Flour, instant, or more
1 1/2 ts Salt
1 lb Butter, unsalted, cut into
-- large chunks
3/4 c Water, cold (about)

For Quick Puff Pastry:
======================

In a mixing bowl or mixer, roughly combine the flour, salt and
butter, breaking up the butter slightly (there should be visible
chunks). Gradually add just enough cold water to hold the dough
together. DO NOT OVERWORK.

Transfer the dough to a lightly floured work surface and roll it
into a rectangular shape about 9 by 12 inches. Dust the board, dough,
and rolling pin with flour as often as necessary to prevent sticking.
Starting with the closest short end, fold the dough into thirds as you
would a letter. Rotate the dough so the open side is at your right.
Repeat, rolling the dough into a rectangle, folding it into thirds and
rotating is as before. Wrap the dough in plastic wrap and chill for
at least 1 hour.

Place the dough on a lightly floured work surface with the open
side at your right. Roll the dough into a rectangle as before. Now
bring the two short ends together to meet in the center of the dough,
then fold the dough in half again toward you. Rotate a 1/4 turn, so
the open side is again at your right. Repeat, rolling the dough into
a rectangle, folding in half, then in half again, and rotating a 1/4
turn. Wrap the dough and chill again for at least 1 hour.

Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andre Soltner, Lutece Restaurant, New York
From: Rob Stewart Date: 08-15-94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:23:20, 25 May 2019
___ Blue Wave/DOS v2.30

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

Hi Dale,

On 05-23-19 16:30, Ruth Haffly <=-
spoke to Dale Shipp about QWK Packets <=-

tell you which one. It looks like, from the date ofthe last packet,
that it started the last time he did updates to my system in mid April. Don't know if that changed anything or not.

Do keep me updated on anything you or he figure out. Meanwhile, I

I'll haveto ask the resident guru if he's looked into it yet. He's not
said anything about it so I think other things have been on his mind.

just got an email from Swisher that his email of reply packet got
blocked
some ISP. Nothing I can do about that either.

Fun and joys of modern technology!

Title: Crescent Samosa Sandwiches
Categories: Bakeoff, Sandwich
Yield: 16 servings

This looks interesting but I'd probably see if I could make my own
pastry instead of using the crescent rolls. I don't know if the honey sauce would go with it or some other sauce, more of an Indian type instead.

I figured that you would say that. I think that the idea is that the pastry needs to be on the crisp crunchy side of things.

It seems that way. I know I've got enough cook books on the shelves that
I should be able, if so inclined (G), to find a pastry recipe that would
work.

Puff pastry is not quite right, but this recipe might work if you
don't roll it out quite as much. Just use your judgement at making breads. I could not find a recipe for cresent roll dough.

Title: Quick Puff Pastry - Master Chefs
Categories: Basics, Pastry, Masterchefs, New york
Yield: 6 servings

In a mixing bowl or mixer, roughly combine the flour, salt and
butter, breaking up the butter slightly (there should be visible
chunks). Gradually add just enough cold water to hold the dough
together. DO NOT OVERWORK.

Transfer the dough to a lightly floured work surface and roll
it into a rectangular shape about 9 by 12 inches. Dust the board, dough, and rolling pin with flour as often as necessary to prevent sticking. Starting with the closest short end, fold the dough into thirds as you would a letter. Rotate the dough so the open side is
at your right.
Repeat, rolling the dough into a rectangle, folding it into thirds
and rotating is as before. Wrap the dough in plastic wrap and chill
for
at least 1 hour.

Place the dough on a lightly floured work surface with the open
side at your right. Roll the dough into a rectangle as before. Now
bring the two short ends together to meet in the center of the
dough, then fold the dough in half again toward you. Rotate a 1/4
turn, so
the open side is again at your right. Repeat, rolling the dough
into a rectangle, folding in half, then in half again, and rotating
a 1/4
turn. Wrap the dough and chill again for at least 1 hour.

This is one where I wish there were some sort of automated roller on the market. My wrists wouldn't be able to take all the rolling/folding
needed, and at this point, I couldn't be on my feet that long. Guess
I'll have to cheat and buy the commercial stuff.

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


... There cannot be a crisis today; my schedule is already full.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)