The reason why I posted this - chain doughnuts
are pretty interchangeable, except for Krispy
Kreme, which might be marginally better when
hot and fresh but become wretched when old and
cold - I suspect the issue is the grease used.

That seems to be true of almost all glazed donuts. Some seem to go off faster than others. They are very good when fresh, but yuck when even a
day old.

If you microwave a stale donut, you can sort of
bring it back to life - 5 to 8 seconds for a
cake doughnut, a little less for a yeast one.

Title: BEEFSTEAK OR ROAST BEEF PIE

Looks decent, but I'm all in favor of eating
cold beef plain and unadorned. Some might want
pickled vegetables or a relish such as the below,
but for me the purity of the meat taste is paramount.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Chow Chow
Categories: Penn-dutch, Pickles
Servings: 1

1/4 Tomato, green
3 c Lima beans
5 Bell pepper, green
1 Cauliflower, large
3 qt Cider vinegar
2 tb Celery seed
1/2 lb Mustard, dry
1/4 String beans
3 c Corn
1 qt Onion
2 c Sugar
1/2 c Salt
2 tb Mustard seed
1 tb Turmeric

Cut the string beans in pieces; break the cauliflower into flowerets, add
the lima beans and corn and cook all four ingredients about 25 minutes.
Chop the onions, peppers, and tomatoes. Heat the vinegar and when hot,
add
the sugar, salt and spices which have been mixed together. Drain the
water
from the cooked vegetables and add to the hot vinegar. Then add the
chopped
vegetables and cook about 25 minutes, stirring constantly. Pour into
sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.

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On 05-21-18 08:01, Michael Loo <=-
spoke to Dale Shipp about 770 Donuts <=-

That seems to be true of almost all glazed donuts. Some seem to go off faster than others. They are very good when fresh, but yuck when even a
day old.

If you microwave a stale donut, you can sort of
bring it back to life - 5 to 8 seconds for a
cake doughnut, a little less for a yeast one.

"Sort of" is the operative phrase there. The box of "on sale" glazed
donuts we once bought from Safeway were too far gone for even that to
help them much. Covering them loosely with a slightly damp paper towel
when nuking them also helps -- a little.


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

Title: Old-Country Lentil Soup
Categories: Soup, Good, Tried, Debbie, Low fat
Yield: 1 servings

4 sl Bacon -- diced
1 md Onion -- chopped
2 md Carrots -- sliced
1 lg Celery rib -- sliced
1 lb Dried lentils
8 c Water
2 ts Salt
1/2 ts Pepper
1/2 ts Dried leaf thyme
2 Bay leaves
1 lg Potato; peeled -- diced
1 lb Ham shank -- cut in 3 or 4
Pieces

In a heavy 4-quart pot over medium heat, fry bacon until
crisp. Drain on paper towels, reserving drippings in pot.
Add onion, carrots, and celery to drippings. Saute until
onion is tender but not browned. Sort and rinse lentils.
Return bacon to pot. Add rinsed lentils, water, salt,
pepper, thyme, bay leaves, potato, and ham shanks pieces.
Bring to a boil; reduce heat. Cover and simmer until
lentils are tender, about 45 minutes. Remove ham shank
pieces and bay leaves. Discard bay leaves. Cut meat from
bones and discard bones. Dice meat. Add diced meat to
soup; stir gently. Serve generous helpings in soup bowls
or mugs. Makes 4-6 servings.

Note: I thought this soup was excellent! You could make
it lower in fat by skipping the sauteeing of veggies in the
bacon fat although I don't know if I'd skip adding the
cooked bacon since it does give it flavor. And, instead of
a ham shank, you could probably dice up a ham steak and toss
it in for flavoring. This makes a lot of soup, is hearty
and good as leftovers. If you're going to use a crockpot,
try it on low for 8-14 hours or high for 4-6 hours. - Deb

Posted by: Ruth Burkhardt (KKBG35A) - Prodigy
From: Debbie Carlson Date: 09-16-95
Cooking Ä

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... Shipwrecked on Hesperus in Columbia, Maryland. 02:03:56, 22 May 2018
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Quoting Dale Shipp to Michael Loo <=-

If you microwave a stale donut, you can sort of
bring it back to life

Covering them loosely with a slightly damp paper
towel when nuking them also helps -- a little.

In the pre-microwave days, when I was a kid and mom bought a dozen
doughnuts at an IGA which got its baked goods from a local baker one
village away the first half were very good, the same day they were
made and then purchased. (We were a family of 6, so one each). The
next day she would put the whole box with the other 6 in a slow
(maybe 300 F?) oven just long enough for the paper box to smell a
bit but not get discoloured (maybe 5-6 (?) minutes). And the
refreshed doughnuts were pretty good again. These were always honey
glazed rings, never any of the filled varieties. Sometimes the
doughnuts were merely warm with the glaze intact; sometimes the
glaze would melt and soak into the doughnut but they were still OK
from my point of view as a kid.

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

Title: Fastnachts
Categories: German, Doughnuts
Yield: 30 Servings

1 c Milk
3/4 c Sugar
2 lg Eggs
1/4 c Warm water(105-115 degrees)
Oil or shortening;for frying
1 c Mashed potatoes
1/3 c Butter; softened
1 pk Active dry yeast
5 1/4 c Unsifted all-purpose flour
1 c Sugar; for coating
2 ts Cinnamon or more, opt

Scald milk, set aside to cool to lukewarm. In large bowl, with
wooden spoon, beat together mashed potatoes, sugar and butter.
Beat in eggs, 1 at a time. In measuring cup or small bowl,
sprinkle yeast over warm water. Stir and set aside to soften.
Gradually beat milk into potato mixture. Beat yeast mixture and 3
cups flour into potato mixture. Gradually stir another 1 3/4 cups
flour into dough. Turn out onto board sprinkled with remaining 1/2
cup flour. Knead dough until smooth and shiny, about 3 minutes.
Lightly oil in large bowl. Place ball of dough into bowl, turning
to bring oiled side up. Cover and let dough rise in warm place, 80
to 85 degrees, away from drafts until double in size, about 45
minutes. When dough has doubled, punch down and divide in half. Or
cut dough with a doughnut cutter. Save "holes" to fry separately.

Set aside on a well oiled tray until fastnachts are almost double
in size, about 45 minutes. Meanwhile, heat 3" of oil or enough
shortening to make 3" in heavy Dutch oven, deep skillet, or deep
fat fryer to 370 degrees. When fastnachts are almost double in
size, fry several at a time until golden, turning once. Remove
from fat and drain on paper towels. While fastnachts are still
hot, dip in granulated sugar to coat completely. If desired, part
of them may be dipped into a mixture of 1 cup sugar and 2
teaspoons cinnamon. Fastnachts are best served right away. If
storing them, let cool completely and then place in air tight tin
or cookie jar

Recipe By: CookBook USA
From: Gerald Edgerton

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Cheers

Jim


... Oh no! You're citing facts?! How elitistly intellectual of you.

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