Ben Collver wrote to Dave Drum <=-

stupormarkup

*grin* i like your name mangling

Dried froots are great for lotsa things. This is one of my dried fruit
recipes that I have made. It's quite nice. I didn't go all hoity-toity
Title: Dried Fruit & Almond Tart

Looks delicious. I'd eat that!

Here's another cake recipe that looks delicious to me.

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

Title: Maple Walnut Cake
Categories: Cakes
Yield: 10 Servings

You lost me on the maple. Unlike many I am not a fan of maple flavoured anything. Dunno why. Just never cared for it. Except maple-smoked and
that's a different flavour profile.

And I'm more of a pie guy than a cake eater. But, I do make pretty good
cakes.

Here's one of my favourite (and easy) cakes to make, I sometimes use a
drizzle of whit icong inn place of the confectioner's sugar dusting,

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

Title: Chocolate Bundt Cake
Categories: Cakes, Desserts, Chocolate
Yield: 9 Servings

15 1/2 oz Box Duncan Hines dark
- chocolate cake mix
5 oz Box instant chocolate
- pudding
3/4 c Water
1/2 c Oil
4 lg Eggs
8 oz Dairy sour cream
6 oz Bag chocolate chips

Place first six ingredients in bowl. Beat at low speed
to moisten, beat at medium speed until creamy. Fold in
chocolate chips. Grease tube or bundt pan.

Bake at 350ºF/175ºC for 50 - 55 minutes. Test by
inserting toothpick until it comes out clean. Be sure
toothpick is hitting into cake an not into a melted
chocolate chip.

OPTIONAL: Dust with confectioners' sugar.

RECIPE FROM: https://nourish.schnuks.com

Uncle Dirty Dave's Kitchen

MMMMM

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--- Maximus/2 3.01
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Re: Pize vs Cakes was: Cranb
By: Dave Drum to Ben Collver on Fri Feb 28 2025 08:16:36

You lost me on the maple. Unlike many I am not a fan of maple flavoured anything. Dunno why. Just never cared for it. Except maple-smoked and that's a different flavour profile.

And I'm more of a pie guy than a cake eater. But, I do make pretty good cakes.

Thanks for the cake recipe. I happen to have it in my database already.

How do you feel about sizzling chocolate pies?


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

Title: Chili's Chocolate Chip Paradise Pie
Categories: Chocolate, Copycat, Pies
Yield: 1 Pie

MMMMM------------------------COOKIE LAYER-----------------------------
1 c All-purpose flour
1/2 ts Baking soda
1/4 ts Baking powder
1/2 c Butter; softened
1/3 c Granulated sugar
1 Egg
1 tb Milk
1/2 ts Vanilla extract
1/2 c Shredded coconut

MMMMM------------------------CRUST LAYER-----------------------------
6 tb Butter
1/4 c Sugar
1 1/2 c Graham cracker crumbs
1 1/4 c Semi-sweet chocolate chips
1/2 c Walnuts; chopped

MMMMM----------------------CINNAMON BUTTER---------------------------
1/2 c Butter; softened
3 tb Granulated sugar
1 1/2 ts Cinnamon

MMMMM--------------------------TO SERVE-------------------------------
9 Scoops vanilla ice cream
Chocolate syrup
Caramel syrup
6 tb Walnuts; chopped

What makes this dessert so special is the way it comes to your table
sizzling in a cast iron skillet. just like fajitas. The chocolate chip
cookie and graham cracker crust "pie" is topped with a scoop of
vanilla ice cream, and then drizzled with chocolate and caramel
syrup. It's all served up in a hot skillet of cinnamon butter. Yum!
If you want to prepare this one just like they do at the restaurant,
you'll need one of those skillets for each serving. Small iron
skillets work the best, but any 6 or 8" frying pan will do fine. You
just have to be sure your pan is super hot to get that authentic
Chili's "sizzle." If you don't have enough of the right pans for each
serving, you can slide it all onto a plate. It may not have the
sizzle of the real thing, but it'll still taste awesome!

Preheat the oven to 325?F.

Combine the flour, baking soda, and baking powder in a medium bowl.

In a separate large bowl, beat together the butter and sugar with an
electric mixer. Continue beating for about 30 seconds or until mixture
turns lighter in color. Add the egg, milk, and vanilla and beat until
smooth.

Slowly mix the dry mixture into the wet mixture. Beat until
well-combined and then mix in the coconut flakes. Set this cookie
dough aside for now.

Melt 6 tb butter in a medium bowl in the microwave on high
temperature for about 30 seconds. Add the sugar and stir well for 30
seconds. Add the graham cracker crumbs and stir. Press this mixture
into the bottom of a 9x9" baking dish or pan.

Sprinkle the cup of chocolate chips evenly over the graham cracker
crust.

Press the cookie dough into the dish, covering the chocolate chips.
Use flour on your fingers to keep the soft dough from sticking.

Sprinkle the chopped walnuts over the dough. Use your fingers to
press the nuts into the dough.

Bake for 40 to 45 minutes or until the edges of the pie become light
brown.

Prepare the cinnamon butter by creaming together the butter, sugar,
and cinnamon in a small bowl with an electric mixer on high speed.

When you are ready to make your dessert, heat up a small skillet over
medium heat. When the skillet is hot, remove it from the heat then add
about 1 tb of the cinnamon butter to the pan. It should quickly melt
and sizzle. Slice the pie into 9 pieces and place one into the hot
skillet. If the pie has cooled, you can reheat each slice by zapping
it in the microwave for 30 to 40 seconds.

Place a scoop of ice cream on top of the pie. Drizzle chocolate and
caramel syrup over the dessert and then sprinkle about 2 ts of
chopped walnuts over the top. Repeat for the remaining ingredients
and serve sizzling in the skillet.

Recipe FROM: <gopher://sdf.org/0/users/myst32yt/recipes/
Chili#047s#253#040Chocolate#040Chip#040Paradise#040Pie#253.txt>

MMMMM
--- SBBSecho 3.23-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Ben Collver wrote to Dave Drum <=-

You lost me on the maple. Unlike many I am not a fan of maple flavoured anything. Dunno why. Just never cared for it. Except maple-smoked and that's a different flavour profile.

And I'm more of a pie guy than a cake eater. But, I do make pretty good cakes.

Thanks for the cake recipe. I happen to have it in my database
already.

If it was not added since I sent you my entire MM database shortly after
you joined in on the fun & games you'll have any recipoe I post. I try to
post a recipe with each message I write and "do a Burton" by making the
dish relate to the topic.

How do you feel about sizzling chocolate pies?

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

Title: Chili's Chocolate Chip Paradise Pie
Categories: Chocolate, Copycat, Pies
Yield: 1 Pie

I had to parse the directions to see if you meant burn your fingers
sizzling or burn out your taste buds sizzling,

Fruit pies I sometimes enjoy warm - but not sizzling. Meat pies should
be done sizzling abut still hot. It's all rel;ative.

Here's a sizzler that will release all the mucus in your sinuses. You
do have this one in the database. But, it illustrates my point

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

Title: Reptile Pot Pie
Categories: Game, Exotic, Chilies, Curry
Yield: 4 Servings

4 oz Boneless snake meat
4 oz Jumbo Frog Legs
4 oz Snapping Turtle meat
4 oz Alligator Loin meat

MMMMM-------------------------THAI CURRY------------------------------
1 pt Coconut milk
2 tb Thai curry paste
2 tb Thai Fish Sauce

MMMMM------------------------CURRY PASTE-----------------------------
1/2 c Dried minced onions
2 tb Garlic; minced
1/2 c Water
1/4 c Curry powder
2 tb Turmeric
2 tb Red pepper flakes
2 tb Fresh Coriander
2 tb Kaffir lime peel
2 tb Soy oil
Salt & Pepper

MMMMM-------------------------GARNISHES------------------------------
Asst. Baby cooked vegetable
Thai hot Sauce
Black sesame seeds
Cucumber salad
Julienne of red pepper

PASTE PREPARATION: Soften onion in water, than place
all ingredients plus the onion in food processor and
puree until smooth paste forms. Reserve Excess in
refrigerator.

SAUCE PREPARATION: Combine all three ingredients in
saucepan. Over low flame, whisk until fully
incorporated.

REPTILE PREPARATION: Place all ingredients in water
and poach, check every 15 minutes. When almost done,
remove and set aside.

Then take the poached reptile meat and place in curry
sauce and finish cooking over low heat.

Divide the curry sauce with the reptile meat into 4
bowls, add baby vegetables and cilantro.

Garnish.

Serve the Thai hot sauce and cucumber salad on the side.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... January 20, 2021 - The end of an error!
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Re: Pize vs Cakes
By: Dave Drum to Ben Collver on Sat Mar 01 2025 05:26:00

Here's a sizzler that will release all the mucus in your sinuses. You
do have this one in the database. But, it illustrates my point
Title: Reptile Pot Pie

Two can play that game. Here's a rattlesnake recipe. When my cousin was
a kid, his teacher asked the students to bring family stories about
surviving the great depression. My grandfather told him about cooking
and eating skunks and rattlesnakes in Kansas. The teacher didn't believe
my cousin and thought my grandfather had told tall tales. Perhaps the teacher's family had a milder time surviving the great depression on the
Oregon coast.

MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Crispy Rattlesnake Coils
Categories: Appetizers, Game
Yield: 10 Servings

1 Rattlesnake; cut in strips
Flour
Salt & pepper
Crisco

Cut rattlesnake into 8" strips about 1/4" thick. Salt and pepper
lightly. Put flour into a container that can be covered. Add
strips. Shake. Refrigerate for about 2 hours. This will allow the
flour to become sticky and while the Crisco is heating in a deep
fryer, pull the pieces apart and re-flour the pieces again. Add
flour if necessary. When the Crisco shortening is hot, add only
enough snake strips so that all pieces are covered by the hot
grease. Fry until golden brown. Dump into a container that has been
prewarmed in the oven. Continue frying the rest of the rattlesnake
strips.

Serving:

Use a basket lined with a cloth napkin. Add the fried, coiled snake
pieces. Cover with the napkin.

Notes:

The fried rattlesnake strips will appear to be coiled!

This is an untested recipe! Directions are duplicated from a
restaurant in Phoenix, Arizona

Recipe by It Never Turns Out The Same Way Cookbook
A Collection of Recipes from the Kitchen of Joyce and Clem Kohl

KOOK-NET: THE IMPROV BBS
KOOK-NET Hub
(602) 991-4849

MMMMM
--- SBBSecho 3.23-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Ben Collver wrote to Dave Drum <=-

Here's a sizzler that will release all the mucus in your sinuses. You
do have this one in the database. But, it illustrates my point
Title: Reptile Pot Pie

Two can play that game. Here's a rattlesnake recipe. When my cousin
was a kid, his teacher asked the students to bring family stories about surviving the great depression. My grandfather told him about cooking
and eating skunks and rattlesnakes in Kansas. The teacher didn't
believe my cousin and thought my grandfather had told tall tales.
Perhaps the teacher's family had a milder time surviving the great depression on the Oregon coast.

MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Crispy Rattlesnake Coils
Categories: Appetizers, Game
Yield: 10 Servings

I've got a bunch of rattlesnake recipes. But never met one in the wild. Copperheads and water moccasins now, that's a whole 'nother story.

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

Title: Boiled Snake w/Herbs
Categories: Game, Herbs, Vegetables
Yield: 3 servings

1 Snake; cleaned, cut in pcs
1 ga Water
1 qt White wine; (opt)
Salt & pepper
1 tb Spiced Islands mixed herbs
Fresh herbs; chervil, thyme\
- or parsley
1 Shallot; chopped
1 c (packed) spinach or Swiss
- chard

Clean and skin the snake, removing all internal organs.
Cut the snake into approximately 2" pieces.

In a large pot, bring 1 gallon of water to a boil. If
using white wine, add it to the water for extra flavor.

Add salt, pepper, and your choice of spices/herbs to the
boiling water. Stir to combine.

Carefully add the snake pieces to the boiling water.
Reduce heat to a simmer.

After about 10 minutes of simmering, add the chopped
shallot, leafy greens, and any fresh herbs you are
using.

Continue to simmer for about 30-40 minutes, or until the
snake meat is tender and fully cooked.

Remove from heat and let cool slightly before serving.
You can enjoy the boiled snake as is or serve it with a
side of rice or bread to soak up the flavorful broth.

NOTES: Adjust seasoning according to your taste
preferences; snake meat can be somewhat bland on its
own.

Experiment with different herbs based on availability
and personal preference.

RECIPE FROM: https://savoryliferecipes.com

Uncle Dirty Dave's Archives

MMMMM

... Don't restrict Chinese food to an imaginary, rigid ideal.
=== MultiMail/Win v0.52
--- SBBSecho 3.23-Linux
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Re: Re: Pize vs Cakes
By: Dave Drum to Ben Collver on Sun Mar 02 2025 06:59:20

I've got a bunch of rattlesnake recipes. But never met one in the wild. Copperheads and water moccasins now, that's a whole 'nother story.
Title: Boiled Snake w/Herbs

I'm the opposite. Never seen a copperhead or water moccasin, but i've met rattlesnakes in the wild. Once while hiking the lower Rogue River, the
scout in front of me walked right over a rattlesnake sunning in the middle
of the trail. I spotted it, stopped, and hollered. The scout in front of
me became angry that he hadn't seen it. Fortunately, he had stepped over
the snake and not on the snake. We used our walking sticks to "escort"
it off the trail.

Here is a completely unrelated recipe.

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

Title: Chili's Southwestern Eggrolls
Categories: Appetizers, Copycat
Yield: 4 Servings

1 Chicken breast fillet
1 tb Vegetable oil
2 tb Red bell pepper; minced
2 tb Green onion; minced
1/3 c Frozen corn
1/4 c Canned black beans; rinsed
- and drained
2 tb Frozen spinach; thawed and
- drained
2 tb Canned diced jalapenos
1/2 tb Fresh parsley; minced
1/2 ts Cumin
1/2 ts Chili powder
1/4 ts Salt
1 ds Cayenne pepper
3/4 c Monterey Jack cheese;
- shredded
5 Flour tortillas (7")

MMMMM----------------AVOCADO-RANCH DIPPING SAUCE---------------------
1/4 c Fresh avocado (about 1/2);
- smashed
1/4 c Mayonnaise
1/4 c Sour cream
1 tb Buttermilk
1 1/2 ts White vinegar
1/8 ts Salt
1/8 ts Dried parsley
1/8 ts Onion powder
1 ds Dried dill
1 ds Garlic powder
1 ds Pepper

MMMMM--------------------------GARNISH-------------------------------
2 tb Tomato; chopped
1 tb Onion; chopped

Make these several hours before you plan to serve them so that they
can freeze solid before frying. This will help to make the outside a
dark golden brown, and the eggrolls will stay folded without letting
any oil seep into the filling. This is how they cook 'em at the
restaurant chain.

Preheat barbecue grill to high heat.

Rub the chicken breast with some vegetable oil then grill it on the
barbecue for 4 to 5 minutes per side or until done. Lightly salt and
pepper each side of the chicken while it cooks. Set chicken aside
until it cools down enough to handle.

Preheat 1 tb vegetable oil in a medium-size skillet over medium-high
heat.

Add the red pepper and onion to the pan and saut for 2 minutes until
tender.

Dice the cooked chicken into small cubes and add it to the pan. Add
the corn, black beans, spinach, jalapeno peppers, parsley, cumin,
chili powder, salt, and cayenne pepper to the pan. Cook for another 4
minutes. Stir well so that the spinach separates and is incorporated
into the mixture.

Remove the pan from the heat and add the cheese. Stir until the
cheese is melted.

Wrap the tortillas in a moist cloth and microwave on high temperature
for 1-1/2 minutes or until hot.

Spoon approximately 1/5th of the mixture into the center of a
tortilla. Fold in the ends and then roll the tortilla over the
mixture. Roll the tortilla very tight, then pierce with a toothpick
to hold together. Repeat with the remaining ingredients until you
have 5 eggrolls. Arrange the eggrolls on a plate, cover the plate
with plastic wrap and freeze for at least 4 hours. Overnight is best.

While the eggrolls freeze prepare the avocado-ranch dipping sauce by
combining all of the ingredients in a small bowl.

Preheat 4 to 6 cups of oil to 375?F.

Deep fry the eggrolls in the hot oil for 12 to 15 minutes and remove
to paper towels or a rack to drain for about 2 minutes.

Slice each eggroll diagonally lengthwise and arrange on a plate
around a small bowl of the dipping sauce. Garnish the dipping sauce
with the chopped tomato and onion.

Recipe FROM: <gopher://sdf.org/0/users/myst32yt/recipes/
Chili#047s#253#040Southwestern#040Eggrolls.txt>

MMMMM
--- SBBSecho 3.23-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Ben Collver wrote to Dave Drum <=-

Two can play that game. Here's a rattlesnake recipe. When my cousin

I see you and raise you:

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

Title: Crispy Rattlesnake Coils
Categories: Appetizers
Yield: 10 Servings

1 Rattlesnake; cut in strips
Flour
Salt & Pepper
Crisco

PREPARATION Cut rattlesnake into 8" strips about 1/4" thick. Salt and
pepper lightly. Put flour into a container that can be covered. Add
strips. Shake. Refrigerate for about two hours. This will allow the
flour to become sticky and while the Crisco is heating in a deep
fryer, pull the pieces apart and re-flour the pieces again. Add
flour if necessary. When the Crisco shortening is hot, add only
enough snake strips so that all pieces are covered by the hot grease.
Fry until golden brown. Dump into a container that has been prewarmed
in the oven. Continue frying the rest of the rattlesnake strips.

NOTE: The fried rattlesnake strips will appear to be coiled!

SERVING Use a basket lined with a cloth napkin. Add the fried, coiled
snake pieces. Cover with the napkin.

REMARKS This is an untested recipe! Directions are duplicated from a
restaurant in Phoenix, Arizona

Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
Recipes from the Kitchen of Joyce and Clem Kohl KOOK-NET: * THE
IMPROV BBS * KOOK-NET Hub * (602) 991-4849

MMMMM

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

Title: Rattlesnake Salad
Categories: Salads, Meats, Russian
Yield: 4 Servings

1 md Rattlesnake, cut up
2 Bay leaves
2 Cloves garlic
1 tb Salt (? Could this be a
Copying error? Proceed
Cautiously)
1 ts Poultry seasoning
2 tb Sherry
1/2 Stalk celery, finely diced
4 Boiled eggs, diced
1/2 Onion, finely diced
1/2 c Chopped sweet pickles
1 c Mayonnaise

Combine first 5 ingredients and boil until tender. Chop meat finely
and mix well with remaining ingredients. Serve on sandwiches or over
quartered tomatoes and lettuce.

From: Danial Mannen Date: 18 Oct 96 From: Bobbieb1
<bobbieb1@aol.Com>

MMMMM

-- Sean

... Behind every successful man is an astonished mother-in-law.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Re: Pize vs Cakes
By: Sean Dennis to Ben Collver on Sun Mar 02 2025 21:44:55

I see you and raise you:
Title: Rattlesnake Salad

Now there's a recipe title i would not have imagined myself!

Here's something that vegetarians can eat:

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

Title: Copycat Texas Roadhouse Rattlesnake Bites
Categories: Appetizer, Cheese
Yield: 24 Bites

1 c Monterey Jack cheese;
- shredded
1 c Cheddar cheese; shredded
4 Jalapenos; up to 5; seeded,
- finely diced
1/2 ts Garlic powder
1/2 ts Onion powder
1/2 ts Smoked paprika
1/4 ts Salt
1/4 ts Black pepper
1 c All-purpose flour
2 lg Eggs; beaten
1 c Breadcrumbs
Vegetable oil

Cooking time: 25 minutes

These Copycat Texas Roadhouse Rattlesnake Bites are a spicy and cheesy
treat that's perfect for any gathering. Made with jalapenos and a
blend of cheeses, then coated in breadcrumbs and fried to golden
perfection, these appetizers are a crowd-pleaser with a kick. Simple
to prepare and impossible to resist, they'll quickly become a
favorite at your table.

Filling:

In a mixing bowl, combine Monterey Jack cheese, cheddar cheese,
jalapenos, garlic powder, onion powder, smoked paprika, salt, and
black pepper. Mix until evenly combined.

Shape the Bites:

Using your hands, roll the mixture into 1" balls. Place the balls on a
parchment-lined baking sheet and freeze for 30 minutes to firm up.

Set Up the Breading Station:

Prepare three shallow bowls: * Bowl 1: All-purpose flour * Bowl 2:
Beaten eggs * Bowl 3: Breadcrumbs

Bread the Cheese Balls:

Roll each frozen cheese ball in flour, dip it in beaten eggs, and
coat it with breadcrumbs. For extra crispiness, repeat the process
(egg and breadcrumbs) one more time.

Fry the Bites:

Heat vegetable oil in a deep fryer or heavy-bottomed pot to
350?F/175?C. Fry the breaded bites in small batches for 2 to 3
minutes, or until golden brown and crispy.

Drain and Serve:

Remove the bites with a slotted spoon and drain on paper towels.
Serve them warm with ranch dressing or your favorite dipping sauce.

Recipe by Hamza R

Recipe FROM: <https://theabsolutefoodie.com/
copycat-texas-roadhouse-rattlesnake-bites-recipe/>

MMMMM
--- SBBSecho 3.23-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Ben Collver wrote to Sean Dennis <=-

Here's something that vegetarians can eat:
Title: Copycat Texas Roadhouse Rattlesnake Bites

I'd eat those and I'm not a vegetarian. Those look delicious.

Here's something...weird.

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

Title: Spam Shake
Categories: Beverages, Meats, Weird
Yield: 4 Spamshakes

1 cn Spam
1 cn Anchovies
2 cn Beer (12 oz cans)
4 oz Tomato juice
1 ts Dijon mustard
1 ts Catsup
1/2 c Parsley; chopped
1/4 c Scallions; chopped
1 ts Tabasco
1 ds Salt and pepper,
- if you'd need it

Put everything into a blender and blend until smooth. Serve chilled
with a celery rib.

From: John's Shrine to Spam, web site of John Strong
http://umbc7.umbc.edu/~jstron1.spam.html Collected by Bert Christensen

MMMMM

-- Sean

... Humans worshipped cats 2000 years ago and the cats never forgot.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,
In a message to Ben Collver you wrote:

Title: Spam Shake

I like everything in that... but I don't think I'd like it all together.

Shawn

... If "R" is Reverse, how come "D" is FORWARD?


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Re: Re: Pize vs Cakes
By: Sean Dennis to Ben Collver on Tue Mar 04 2025 19:53:18

Here's something...weird.
Title: Spam Shake

Yuck! :)

---------- Recipe via Meal-Master (tm) v8.04

Title: Rattlesnake and Beans
Categories: Main dish
Yield: 6 servings

3 lb Dry kidney or pinto beans
- cooked; -OR-
64 oz -Canned beans
30 oz Stewed tomatoes; undrained
4 oz Canned diced jalapenos
- more or less to taste
1 lg Red onion
- cut in large chunks
1 Garlic clove; smashed
1 ds Salt
1 lb Ground beef
- browned and drained
1/2 lb Rattlesnake meat *
- in bitesized pieces
- browned
Broken tortilla chips (opt.)

* (can substitute quail, dove, chicken, rabbit, or
pork)

Put cooked beans into large pot, add tomatoes,
jalapenos, onion, salt, garlic, ground beef and
rattlesnake (or other) meat. Simmer 10 minutes to heat
thoroughly. For chili pie put some broken tortilla
chips in bottom of bowl and spoon beans over chips.

Posted by Pamela Newton (VKBB14A) who said it came
from the Phoenix Gazette by Dale Keyrouse.

-----
--- SBBSecho 3.23-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Shawn Highfield wrote to Sean Dennis <=-

I like everything in that... but I don't think I'd like it all
together.

Reminds me of when I first joined the Army...I think 1996. I was invited to
a big off-post party--my first one as a soldier--and one of my friends from
my unit was there. He had suffered an accident on the job and had to have
his jaws wired shut.

He was frustrated at the inability to eat so he asked the host if they had a blender. He put pizza, some chips, guacamole, a beer, and other odds and
ends in the blender, turned on the blender, and made himself what he called
a "party shake".

He drank the whole thing through a straw.

Goes to show you you'll do weird things when you're desperate.

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

Title: Dutch Pantry Pie
Categories: Spam, Cheese, American, Potato, Peppers
Yield: 1 Servings

4 sl American cheese
1 c Undiluted evaporated milk
2 c Chopped cooked potatoes
1/4 c Chopped green onion and
-tops
2 tb Chopped green or red sweet
-bell pepper
3/8 ts Salt
1/4 ts Pepper
1 cn Spam, cubed (12 oz.)

Cube cheese, melt in evaporated milk, stir constantly. Add remaining
ingredients except Spam. Spread in pastry lined pan and top with
cubed Spam. Add upper crust. Make slashes in top. Bake 35 minutes
at 425 degrees.

From : Barry Weinstein 4/95

MMMMM

-- Sean

P.S. As per your tagline on your original message: why do we park on a
driveway but drive on a parkway?

... There is no such thing as an underestimate of average intelligence.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ben Collver wrote to Sean Dennis <=-

Title: Spam Shake

Yuck! :)

I like SPAM and eggs but I couldn't stomach that shake... XD

Now I would definitely eat this:

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

Title: Golden Mushroom Soup
Categories: Starters, American, Soups, Vegetables
Yield: 4 Servings

1 lb Mushrooms; prepared, sliced
1/2 c Onions; finely chopped
1/4 c Butter
1/4 c Flour
1/4 ts Salt
1/4 ts Pepper
16 fl Beef stock
16 fl Milk (whole)
1 c Heavy cream
1/4 ts Paprika
1/2 ts Worcester sauce
1/3 c Garlic chives; chopped

In a medium skillet, saute mushrooms and onions in butter until soft.
Blend in flour, salt & pepper. Pour mixture into a large saucepan and
add remaining ingredients. Cook over medium heat stirring constantly,
for about 25 minutes until the broth and all the flavours have
blended into a creamy soup. Do not boil. Serve garnished with chopped
chives and a little floating pat of butter.

Recipe from "Bean Blossom Dreams" by Sallyann J Murphey ISBN
0-688-12325-2

Mmed IMH Le MarYol BBS Fido 2:324/151.4

MMMMM

-- Sean

... Wisdom consists in knowing what to do with what you know.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,
On <Thu, 05 Mar 25>, you wrote me:

ends in the blender, turned on the blender, and made himself what he called a "party shake".
He drank the whole thing through a straw.

Ohhhhh yuck. I'm all for trying new and different combo's, but no no no
I won't try that no matter how desperate I got. LOL

Shawn

... The cause of problems are solutions!


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Hi Sean,

Reminds me of when I first joined the Army...I think 1996. I was
invited to a big off-post party--my first one as a soldier--and one of
my friends from my unit was there. He had suffered an accident on the
job and had to have his jaws wired shut.

He was frustrated at the inability to eat so he asked the host if they
had a blender. He put pizza, some chips, guacamole, a beer, and other odds and ends in the blender, turned on the blender, and made himself
what he called a "party shake".

He drank the whole thing through a straw.

Goes to show you you'll do weird things when you're desperate.

We agree--back in 2000, while we were in AZ Steve had jaw surgery. It
wasn't wired shut but somehow held together so he was on a liquids diet
thru a straw. One night I nuked a pizza hot pocket for myself for a
snack. It smelled so good to Steve that he nuked one, put it in the
blender with some tomato sauce, herbs and I don't remember if anything
else. It wasn't the greatest, but it satisfied his craving. (G)


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


... 90% of being smart is knowing what you're dumb at.

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

Shawn Highfield wrote to Sean Dennis <=-

Ohhhhh yuck. I'm all for trying new and different combo's, but no no
no I won't try that no matter how desperate I got. LOL

He was strange.

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

Title: Country Sausage
Categories: Entree, Carnivore, Pork, Freezer
Yield: 2 Pounds

1 1/2 lb Lean trimmed pork
10 oz Pork fat
1 ts Black pepper
Handful snipped chives
pn Cayenne
1 tb Parsley, minced
1/2 ts Marjoram, crushed
1/4 ts Coriander, ground
1/2 ts Summer savory, crushed
1/4 ts Nutmeg

Grind meat and fat together finely. Mix all ingredients, along with
a few drops of warm water. Form patties and wrap, then freeze.

From Marie Campbell

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

MMMMM

-- Sean

... Shout out to old people as we can't hear that well.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hello Ruth!

06 Mar 25 13:09, you wrote to me:

8< SNIP >8

else. It wasn't the greatest, but it satisfied his craving. (G)

Now that I have dentures, I try to be good and wear them to eat. It's still difficult for me to eat with them as I don't taste my food well but I am trying to learn to deal with it.

Might make some boneless porkchops tomorrow and see how the choppers work with that meat.

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

Title: Corn Chip Chili
Categories: Beef, Hjolly, Beans, Casseroles
Yield: 4 Servings

3 cn Red kidney beans (15 oz.
-each); drained
2 cn Enchilada sauce; (10 oz.
-each)
2 c Cheddar cheese; shredded
1 1/2 tb Chili powder
6 oz Corn chips
1 1/2 lb Lean ground beef
1 Salad oil; optional
1 1/2 c Onions; minced
1 cl Garlic; minced
1 c Sour cream

Recipe by: Helen Jolly Combine kidney beans, enchilada sauce, Cheddar
cheese, chili powder and corn chips. Cook ground chuck in salad oil
(if needed) with onions and garlic, until meat is brown and the
onions are tender. Stir together the meat and bean mixtures; pour
into a 3-quart baking dish. Bake, uncovered, in a 350` oven for about
30 minutes, until hot and bubbly. Remove from oven; top with dollops
of sour cream. Return to oven 5 minutes more. Makes 8 to 10 servings.
Formatted by Lynn Thomas dcqp82a. Source: Gramma/Helen Jolly wwgq25d.
Posted to MC-Recipe Digest V1 #1054 by "M. Hicks"
<nitro_ii@email.msn.com> on Jan 29, 1998

MMMMM

-- Sean


... What the hell ... it works on Star Trek.
--- GoldED+/LNX 1.1.5-b20240209
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,

else. It wasn't the greatest, but it satisfied his craving. (G)

Now that I have dentures, I try to be good and wear them to eat. It's still difficult for me to eat with them as I don't taste my food well
but I am trying to learn to deal with it.

Still on the learning curve but sounds like you're on the downside now.
Guess you'll have to learn to taste more with other areas of the mouth
to fully appreciate food.

Might make some boneless porkchops tomorrow and see how the choppers
work with that meat.

Hopefully they'll let you enjoy it. Grilling them on the Foreman?


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


... Gone crazy, be back later. leave a message at the Beep!

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