Sean Dennis wrote to Dave Drum <=-

I don't do G.C. much any more. My appetite (and capacity) has
diminished as I get older and I'm beginning to understand why many
places have a "senior menu" with smaller portions (and prices).

I don't eat there often and usually I have my fill after two small
plates. But the entire buffet is eally good these days.

I know. But the prices have inflated enough that I have to stuff myself
to the point of regretting it to feel I got my "money's worth." Bv)=
And my doctor was pleased to note yeaterday that I've dropped 25 pounds.
I'd like to keep that trned going. Bv)=

OK, dumb guy question. What's a Johnny Paycheck?

Johnny Paycheck was the guy who sang "Take This Job and Shove It". I
was insinuating that my pancreas is failing humorously.

I've told more than one (expletived deleted) boss that. I told one "Here's
your keys. And here's your nametag."

He asked "Who's going ts deliver these parts?"

"Should have thought of that before you started in on me." as I went out
the door.

That's a decent condiment. I made it once and put the result into a
washed out mustard squeeze bottle. Took up less room in the ice box
and I didn't have to get fresh Saran wrap to re-cover the bowl after
every use.

Probably tasted better after a few days when all the flavors blended.

Title: Piedmont Dip (Lexington Style Sauce)

That looks good except for ketchup. One condiment I don't like.

I don't care much for it as a condiment. But it's OK as an ingredient.
If I'm doin g ketchup I get the Red Gold brand as it's the best I've
found. They also do a Sriracha Ketchup in a joint venture with Huy Fong
(the Rooster Sauce people)

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

Title: Chunky Guacamole from RED GOLD
Categories: Five, Appetisers, Fruits, Vegetables, Citrus
Yield: 8 Servings

2 lg Avocados; pitted, peeled
2 tb Fresh lime juice
15 1/2 oz Can RED GOLD Petite Diced
- Tomatoes w/Lime Juice &
- Cilantro *
Salt & black pepper

In a medium bowl mash the avocados with a fork until
chunky. Stir in remaining ingredients until well
blended.

Serve at room temperature.

Garnish with chopped fresh cilantro

* UDD would/does use diced tomatoes w/green chilies.

Recipe by: Red Gold, Inc.

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... SYLLABUS: How clowns take group field trips.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Dave Drum wrote to Sean Dennis <=-

"Should have thought of that before you started in on me." as I went
out the door.

I've done that four times in my life and each time I found a much better
job.

I don't care much for it as a condiment. But it's OK as an ingredient.
If I'm doin g ketchup I get the Red Gold brand as it's the best I've found. They also do a Sriracha Ketchup in a joint venture with Huy Fong (the Rooster Sauce people)

I like Red Gold. I use their sloppy joe sauce and their diced tomatoes in chili when I make it.

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

Title: Lazy Salmon Cakes
Categories: Fish
Yield: 2 Servings

1/2 c Mashed potato, 1 medium
1 tb Lemon juice
1/2 ts Lemon or orange peel dry
1/2 ts Dry dill or 1/4 c fresh dill
1/2 ts Dry cilantro /fresh parsley
1/4 md Onion, chopped
7 1/2 oz Can salmon, no skin, bones
1 Egg

Re "Lazy" - this was based on a recipe posted by Michelle Bass,
Cooking Echo, Sept 17/93. I was too lazy to bake the potato, beat
the egg white or make the sauce.

Mash potato and allow it to cool. Mix with lemon juice, seasonings,
onion and then mix in the salmon. Mix in beaten egg.

Form the mixture into 4 patties or 6 smaller ones. Heat a large saute
pan over medium heat. Spray or wipe with canola. Fry the cakes for 5
minutes on each side until golden brown. Serve with lemon wedge.

Makes 2 servings for hungry eaters, 3 smaller ones.

Shared and tested by Elizabeth Rodier, Oct 93

MMMMM

-- Sean

--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)