• 1/5 Whipped Cream Day - 3

    From Dave Drum@1:3634/12 to All on Sat Jan 4 13:45:00 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Whipped Cream Biscuits
    Categories: Five, Breads, Dairy
    Yield: 5 Biscuits

    1 c A-P flour
    1 1/2 ts Baking powder
    1/4 ts Salt
    1/2 c Heavy whipping cream;
    - whipped

    Set oven @ 425ºF/218ºC.

    In a bowl, combine the flour, baking powder and salt.
    Stir in cream. Turn dough onto a floured surface; knead
    10 times. Roll to 3/4". thickness; cut with a 2 1/4"
    round biscuit cutter.

    Place on an ungreased baking sheet. Bake until lightly
    browned, 10-12 minutes. Serve warm.

    Linda Murrow, Aurora, Colorado

    Makes: 5 biscuits

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:320/219 to Ruth Haffly on Mon Jul 21 11:10:00 2025
    Ruth Haffly wrote to Dave Drum <=-

    What climate change? If I was a younger person I'd be very worried. As
    it is I'm still worried, but as I'm 83 and will be leaving no hostages
    to fortune (children) behind ..... Still, it would be nice if it were possible to cool the planet down before it wipes out humanity and
    cools down on its own.

    It is cooling down, despite what the global warming folks say. Remember only 30+/- years ago when everybody was obsessing over the global
    cooling? Can't win for notning.

    The core msay be cooling. But the atmosphere and surface are warming -
    caused by polllutants in the atmosphere. Global average surface
    temperature has risen at an average rate of 0.17°F per decade since 1901

    8<----- SNICK ----->8

    My usual order is medium; Steve likes them rare. We ordered the same
    steak but different sides recently at Texas Roadhouse; they brought the
    2 plates and set them down, switching them. Took us a moment but
    switched back and were happy.

    Never eaten at a Texas Roadhouse (Founded February 17, 1993; 32 years
    ago, in Clarksville, IN. Currently headquartered in Louisville, KY)

    Good place to go for consistancy from place to place. Good variety of steaks and sides, food overall is very good. It can get loud at times
    as it's a good sized place and only low barriers separating one area
    from another.

    It was several years before a TRH actually opened in Texas. Bv)=

    The only steak place I have eaten in Texas is the "Big Texan" just off of
    Route 66 (now I-40) where the offer a "free 72 oz steak" (4 1/2 lb roast
    cooked on the grilll). To get it free you must finish it in one sitting
    along with the baked potato and side salad. I managed it. But an hour
    or so further west I was getting hungry again. Seems all that food got
    my stomach stretched out of shapen and when it passed on down the line
    it left an rmpty feeling. Bv)=

    We've eaten at them in several states, don't recall if TX has been one
    of them. Do like that you know what you're getting there--they do have
    a "pick your own steak" cabinet up front but we usually just order off
    the menu. They used to have buckets of peanuts on the table, shells
    could be tossed on the floor. Discontinued that with covid, brought in bagged peanuts (shells go into buckets) only a couple of years ago.

    We used to have a chain place called "The Ground Round" a family casual
    place that offered the p-nut shells on the floor deal. The chain, a part
    of the Howard Johnson's family went bust in 2004. Our local store is now
    "The Dublin Pub" with not an Irishman in sight.

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

    Title: Ground Round Mexican Chicken Tortilla Soup
    Categories: Poultry, Dairy, Sauces, Breads, Cheese
    Yield: 8 servings

    1 lb Boned, skinned chicken; in
    - cubes
    10 3/4 oz Can Campbell's Fiesta Spicy
    - Nacho Cheese Soup
    10 3/4 oz Can cream of chicken soup;
    - undiluted
    1/2 c Milk
    16 oz Enchilada sauce
    4 oz Tortilla chips; crushed
    1 c Shredded Cheddar cheese

    Sauté the diced chicken in a skillet over medium-high
    heat until cooked through. Set aside.

    Combine the Campbell’s Fiesta Spicy Nacho Cheese Soup,
    cream of chicken soup, milk, and enchilada sauce in a
    saucepan. Bring to a boil over low heat, stirring
    constantly to prevent scorching.

    Serve topped with crushed tortilla chips and shredded
    cheddar cheese.

    MAKES: 8 servings

    Author: Stephanie Manley

    RECIPE FROM: https://copykat.com

    Uncle Dirty Dave's Archives

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  • From Ruth Haffly@1:396/45.28 to Dave Drum on Mon Jul 21 13:54:10 2025
    Hi Dave,

    It is cooling down, despite what the global warming folks say. Remember only 30+/- years ago when everybody was obsessing over the global
    cooling? Can't win for notning.

    The core msay be cooling. But the atmosphere and surface are warming - caused by polllutants in the atmosphere. Global average surface temperature has risen at an average rate of 0.17°F per decade since
    1901

    Whichever way it's going, we shouldn't need to obsess about it. I figure
    I'll be out of here one way or another before the planet blows into smithereens.


    8<----- SNICK ----->8

    steaks and sides, food overall is very good. It can get loud at times
    as it's a good sized place and only low barriers separating one area
    from another.

    It was several years before a TRH actually opened in Texas. Bv)=

    The only steak place I have eaten in Texas is the "Big Texan" just off
    of Route 66 (now I-40) where the offer a "free 72 oz steak" (4 1/2 lb roast cooked on the grilll). To get it free you must finish it in one sitting along with the baked potato and side salad. I managed it. But

    I've seen the signs for that approaching, then in, Amarillo. The place
    is just off of I-40, and no, we've never stopped there. Only times we've stopped in the city have been for fuel and visits to a (now deceased)
    aunt of Steve's. There's no way I could finish 4.5 pounds of meat, a
    potato and salad (especially if the salad is brought out first) in one
    sitting.


    an hour
    or so further west I was getting hungry again. Seems all that food got
    my stomach stretched out of shapen and when it passed on down the line
    it left an rmpty feeling. Bv)=

    I'll stop at comfortably full, like I could eat dessert but if I did,
    I'd be overfull. Taking home a lot of leftover boxes these days.

    a "pick your own steak" cabinet up front but we usually just order off
    the menu. They used to have buckets of peanuts on the table, shells
    could be tossed on the floor. Discontinued that with covid, brought in bagged peanuts (shells go into buckets) only a couple of years ago.

    We used to have a chain place called "The Ground Round" a family
    casual place that offered the p-nut shells on the floor deal. The

    I've heard of them but don't recall ever eating at one. Sounds like they
    were trying to be a TR clone.

    chain, a part of the Howard Johnson's family went bust in 2004. Our
    local store is now "The Dublin Pub" with not an Irishman in sight.

    Does it offer Irish beer?

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


    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Dave Drum@1:396/45 to Ruth Haffly on Wed Jul 23 07:40:34 2025
    Ruth Haffly wrote to Dave Drum <=-

    It is cooling down, despite what the global warming folks say. Remember only 30+/- years ago when everybody was obsessing over the global
    cooling? Can't win for notning.

    The core msay be cooling. But the atmosphere and surface are warming - caused by polllutants in the atmosphere. Global average surface temperature has risen at an average rate of 0.17°F per decade since
    1901

    Whichever way it's going, we shouldn't need to obsess about it. I
    figure I'll be out of here one way or another before the planet blows
    into smithereens.

    Kind of my take on it. But, I can still attempt to leave something for posterity. Or before some whack-o politician decides to pull the nuclear trigger.

    8<----- SNICK ----->8

    steaks and sides, food overall is very good. It can get loud at times
    as it's a good sized place and only low barriers separating one area
    from another.

    It was several years before a TRH actually opened in Texas. Bv)=

    The only steak place I have eaten in Texas is the "Big Texan" just off
    of Route 66 (now I-40) where the offer a "free 72 oz steak" (4 1/2 lb roast cooked on the grilll). To get it free you must finish it in one sitting along with the baked potato and side salad. I managed it. But

    I've seen the signs for that approaching, then in, Amarillo. The place
    is just off of I-40, and no, we've never stopped there. Only times
    we've stopped in the city have been for fuel and visits to a (now deceased) aunt of Steve's. There's no way I could finish 4.5 pounds of meat, a potato and salad (especially if the salad is brought out first)
    in one sitting.

    There used to be billboards up and down Route 66. And since Route 66 has
    its beginning in Chicago and terminus in Santa Monica I saw several near
    my town since we were astraddle of Route 66.

    an hour
    or so further west I was getting hungry again. Seems all that food got
    my stomach stretched out of shapen and when it passed on down the line
    it left an rmpty feeling. Bv)=

    I'll stop at comfortably full, like I could eat dessert but if I did,
    I'd be overfull. Taking home a lot of leftover boxes these days.

    I had to finish the deal. If not I would have had to pay enough that
    I couldn';t have made it to Califunny. I wouldn't even attempt it now.

    a "pick your own steak" cabinet up front but we usually just order off
    the menu. They used to have buckets of peanuts on the table, shells
    could be tossed on the floor. Discontinued that with covid, brought in bagged peanuts (shells go into buckets) only a couple of years ago.

    We used to have a chain place called "The Ground Round" a family
    casual place that offered the p-nut shells on the floor deal. The

    I've heard of them but don't recall ever eating at one. Sounds like
    they were trying to be a TR clone.

    Nope. They pre-dated Texas Roadhouse. G.R. began in 1969. T.R. in 2003.
    If anything T.R. is the copycat.

    chain, a part of the Howard Johnson's family went bust in 2004. Our
    local store is now "The Dublin Pub" with not an Irishman in sight.

    Does it offer Irish beer?

    Just Guiness stout. They do offer one of the better bowls of chilli in Springfield.

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

    Title: Texas Roadhouse Rolls
    Categories: Breads
    Yield: 16 rolls

    1 c Milk; warm (100ºF/38ºC)
    2 1/4 ts Active yeast (1/4 oz env)
    1/3 c White sugar
    3 1/2 c A-P flour; more for kneading
    1 lg Egg
    1/3 c Butter; melted
    +=PLUS=+
    1/4 c Butter; melted (opt)
    1 ts Salt

    MMMMM------------------HONEY CINNAMON BUTTER-------------------------
    1/2 c Salted butter; softened
    1 ts Cinnamon
    2 tb Honey
    2 tb Powdered sugar

    In a cup or small bowl, stir together the warm milk,
    sugar, and yeast. Allow the yeast to proof and begin to
    activate while you prepare the other ingredients. (This
    is not necessary, but I prefer this to use milk cold out
    of the refrigerator).

    Using a stand mixer or food processor, combine the
    flour, egg, 1/3 cup melted butter, and salt. Add the
    milk mixture and process until you have a smooth dough;
    it will be stickier and wetter than regular bread dough.
    Place the dough in a greased bowl, turn the dough to
    grease all sides, and cover with a towel. Let rise until
    it has doubled in size.

    When the dough has doubled, punch it down and turn it
    out on a floured board. Let rest for 10 minutes.

    Roll out the dough into a large, flat rectangle
    approximately 1/2 inch thick. Cut into 16 portions with
    a sharp knife and place on a greased baking sheet and
    let rise again, until doubled.

    Set oven @ 375ºF/190ºC.

    Bake the rolls for 10 minutes on the greased baking
    sheet. They will be light brown when removed from the
    oven. If desired you can brush the tops of the rolls
    with the remaining 1/4 cup melted the butter before
    serving.

    HONEY BUTTER

    Prepare honey cinnamon butter by combining butter,
    cinnamon, honey, and powdered sugar with a mixer until
    well blended.

    NOTES: Use regular white sugar for this recipe - don't
    use any sugar substitutes or you will compromise the
    flavor.

    Use warm milk to make the rolls rich-tasting

    MAKES: 16 rolls

    Author: Stephanie Manley

    RECIPE FROM: https://copykat.com

    Uncle Dirty Dave's Archives

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  • From Sean Dennis@1:18/200 to Dave Drum on Wed Jul 23 15:52:16 2025
    Dave Drum wrote to Ruth Haffly <=-

    Kind of my take on it. But, I can still attempt to leave something for posterity. Or before some whack-o politician decides to pull the
    nuclear trigger.

    There's been tremors recently in Yellowstone'a caldera. If that thing
    blows, nuclear war will be the least of our worries!

    Not a recipe I would normally post but it is topical...

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

    Title: Nuclear Waste
    Categories: Beverages, Kooknet
    Yield: 1 Servings

    1/2 oz Midori
    1 oz Vodka

    Pour into shot glasses and place them on the end of a vertical
    flashlight (one at a time). The thing should glow a hearty green and
    look rather convincingly like "nuclear waste."

    from the Internet typed by Tiffany Hall-Graham

    Posted by Michael Prothro KOOK-NET
    :þ Mike's Resort BBS, Fayetteville,AR,(501)521-8920þ

    From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

    MMMMM

    -- Sean

    ... "The weapons of war must be abolished before they abolish us." - JFK
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  • From Ruth Haffly@1:396/45.28 to Dave Drum on Wed Jul 23 14:06:16 2025
    Hi Dave,

    Whichever way it's going, we shouldn't need to obsess about it. I
    figure I'll be out of here one way or another before the planet blows
    into smithereens.

    Kind of my take on it. But, I can still attempt to leave something for posterity. Or before some whack-o politician decides to pull the
    nuclear trigger.

    And best dropped there.

    8<----- SNICK ----->8

    The only steak place I have eaten in Texas is the "Big Texan" just off
    of Route 66 (now I-40) where the offer a "free 72 oz steak" (4 1/2 lb roast cooked on the grilll). To get it free you must finish it in one sitting along with the baked potato and side salad. I managed it. But

    I've seen the signs for that approaching, then in, Amarillo. The place
    is just off of I-40, and no, we've never stopped there. Only times
    we've stopped in the city have been for fuel and visits to a (now deceased) aunt of Steve's. There's no way I could finish 4.5 pounds of meat, a potato and salad (especially if the salad is brought out first)
    in one sitting.

    There used to be billboards up and down Route 66. And since Route 66
    has its beginning in Chicago and terminus in Santa Monica I saw
    several near my town since we were astraddle of Route 66.

    Sounds like the Buc-ee's or South of the Border signs. When Steve's
    parents lived in Florida, we made a number of trips there. SotB signs
    all up and down I-95!


    an hour
    or so further west I was getting hungry again. Seems all that food got
    my stomach stretched out of shapen and when it passed on down the line
    it left an rmpty feeling. Bv)=

    I'll stop at comfortably full, like I could eat dessert but if I did,
    I'd be overfull. Taking home a lot of leftover boxes these days.

    I had to finish the deal. If not I would have had to pay enough that
    I couldn';t have made it to Califunny. I wouldn't even attempt it now.

    I know better than to try to attempt a meal like that.

    bagged peanuts (shells go into buckets) only a couple of years ago.

    We used to have a chain place called "The Ground Round" a family
    casual place that offered the p-nut shells on the floor deal. The

    I've heard of them but don't recall ever eating at one. Sounds like
    they were trying to be a TR clone.

    Nope. They pre-dated Texas Roadhouse. G.R. began in 1969. T.R. in
    2003. If anything T.R. is the copycat.

    OK


    chain, a part of the Howard Johnson's family went bust in 2004. Our
    local store is now "The Dublin Pub" with not an Irishman in sight.

    Does it offer Irish beer?

    Just Guiness stout. They do offer one of the better bowls of chilli in Springfield.

    You should know. Steve has ordered the TR chili a few times and has said
    it's "ok but not as good as yours".

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


    ... Junk: stuff we throw away. Stuff: junk we keep.

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