Hi Ben,

Sounds good. Steve has his VFW meeting tonight; he had volunteered to cook for this month. Yesterday we went over to Sam's Club and got 3 big chicken pot pies, several bags of Caesar salad, a big tray of cookies and a flat
of LaCroix sparkling water for the meal. We went to Wegman's after that
and restocked on some of our baasics--yogurt, lunch meat (from the deli), soups, bagels, and more. Also got a small sushi tray for my supper tonight and some deli roast beef & kimmelwick rolls for our supper last night. Had them with the last of the cole slaw I made several days ago. Not gourmet eating but fills the belly.

The other day my sister served me lox, and i don't remember eating it before. I guess it could be thought of as Jewish sushi.

Never thought of it that way; I associate them with bagels. The summer
between my junior and senior years of high school I worked at a Jewish
camp. Lox and bagels were a common Sunday breakfast there; I still enjoy
bagels fairly often (Wegman's has a good assortment of fresh made bagels
in their bakery.) but don't usually spend the money for lox. Most often
my topping is cream cheese or butter blend. The camp kept somewhat
kosher, not a strict separation of dishes, food stuffs etc but meals
were either dairy or non dairy.

We made a trip to Israel in 2009; the meals there reminded me of the
camp. It was all good eating but some of the younger folks on the trip
were fussing that they missed American fast food. That night in our
hotel in Jerusalem, the head cook brought out a plate of french fries;
it made the kids (young adults) happy but we were just as happy eating
what was available for everybody.

It looks good but that's as far as it'll get for us. Steve's corn

allergy RH> rules out things like polenta. My lasagne recipe is from my
MIL, using the RH> sauce recipe I posted yesterday, whole wheat noodles
and ricotta cheese. RH> WAAAAAAAAAAAAAAY different from the poor excuse
for "lasagne" my mom made.

I've made lasagna several times in adulthood and it always seemed like
too much work to deal with those big noodles. I liked "Mexican
Lasagna"
better.

About 40 years ago, one time when my in laws came to visit, I made a
lasagne, even made the noodles from scratch. Haven't done that in a
while. (G)

It is a bit of a fuss but the taste is worth it. I don't make it that
often as a big dish for just the 2 of us but have made it up as several
small (one to two meals worth) dishes, putting the extras in the freezer
to enjoy another time.


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


... I hit my CTRL key, but I'm STILL not in control

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

Re: 3/29 Lemon Chiffon 5
By: Ruth Haffly to Ben Collver on Tue Apr 07 2026 01:36 pm

Hi Ruth,

We made a trip to Israel in 2009; the meals there reminded me of the camp. It was all good eating but some of the younger folks on the trip were fussing that they missed American fast food. That night in our hotel in Jerusalem, the head cook brought out a plate of french fries; it made the kids (young adults) happy but we were just as happy eating what was available for everybody.

It sounds as though you have more experience with Jewish food than i do.
My grandfather kept kosher as part of his unique spiritual practices,
but my grandmother didn't. If i travelled all the way to Israel, i'd
want to eat something i couldn't get here. I don't know what that is,
but i know what it isn't: French fries. :P

It is a bit of a fuss but the taste is worth it.

There's always Stouffer's...

MMMMM----- Recipe via Meal-Master (tm) v8.00

Title: Grape Leaves Soup
Categories: Soups, Vegetables, Israeli
Yield: 4 Servings

15 Grape leaves
4 tb Olive oil
1 lg Onion
1 lg Red bell pepper
5 c Vegetable stock
1/2 c Dry white wine
1/2 Cauliflower head
1 sm Eggplant
2/3 c Rice; uncooked
1 ts Salt
1/2 ts Black pepper
1/2 ts Ground coriander

MMMMM--------------------------GARNISH:-------------------------------
1 tb Extra Virgin Olive Oil
1/2 c Fresh parsley; chopped fine

A colorful soup, delicately tart, and simply delicious. An easy
alternative to Greek-style stuffed grape leaves.

Soak the grape leaves in water for 30 minutes, then drain. Transfer
to food processor, and pulse until chopped but not pureed.

Peel the red bell pepper using a vegetable peeler, then chop.
Finely chop the onion. Heat the olive oil in a large pan, add the
chopped onion and red pepper, and fry until soft.

Add stock, white wine, and grape leaves, and bring to a boil.

Meanwhile, cut the cauliflower to flowerettes, and peel and cube
the eggplant. Add the cauliflower, eggplant and rice to the boiling
stock, along with the salt, pepper, and coriander.

Lower the heat, cover partially, and simmer for 1/2 to 3/4 hour,
until the vegetables are soft and the rice is cooked.

Just before serving, sprinkle each serving with olive oil, and
garnish with chopped parsley.

This soup is best prepared a day ahead and then reheated gently.

Proudly created by Gabi Shahar, Mar 1996

MMMMM
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

We made a trip to Israel in 2009; the meals there reminded me of the camp. It was all good eating but some of the younger folks on the trip were fussing that they missed American fast food. That night in our hotel in Jerusalem, the head cook brought out a plate of french fries; it made the kids (young adults) happy but we were just as happy eating what was available for everybody.

It sounds as though you have more experience with Jewish food than i
do. My grandfather kept kosher as part of his unique spiritual
practices,

I grew up in what has been called "The Jewish Alps", IOW, the Catskill Mountains of New York State. Not the heavy hotel area (Grossinger's,
etc) of Sullivan County but rural Delaware County. The next town over
from us had a number of hotels that catered to the Jewish population of Westchester County and south. Working at the Jewish camp one summer gave
me an appreciation for their foods that I still enjoy. On our trip to
Israel, at one of the stops we bought a cook book. Some of the recipies
have become favorites.

but my grandmother didn't. If i travelled all the way to Israel, i'd
want to eat something i couldn't get here. I don't know what that is,
but i know what it isn't: French fries. :P

I know, but the young folks didn't have the appreciation of trying new
foods. I could see the point of one young lady tho, a teen travelling
with her parents. At one stop at a kibbutz specialising in raising St.
Peter's fish (tilapia?), she was served one with the head and tail still
on; it freaked her out. Her mom had to debone and cut it up for her but
she did eat it.

It is a bit of a fuss but the taste is worth it.

There's always Stouffer's...

As Ian Hoare (one of the echo regulars in the 90s), used to say,
"Bleurgh"! As Lucy van Pelt says, "Bleah"! I say "Yuck"!--get the idea
we don't like Stouffer's? One time when we were visiting my parents, my brothers (both single) were there and at one point we were discussing
Italian cooking. Both of my brothers started talking about ways to fancy
up Stouffer's lasagne. Steve and I just looked at each other with an
"are they serious?/yes they are" look. We've tried different brands of commercial lasagne, found out that Michael Angelo's makes a pretty
decent one. Not quite as good as home made but pretty close.

Back in the early 90s, I had to go up to El Paso (from Fort Huachuca, AZ
for some wrist surgery; had to be there a couple of days early to do all
the pre op stuff. Steve was with me; one night we went over to Olive
Garden for supper. They were running a "Lasagne Lover's Special" where
you could get portions of 2 lasagnes. We each ordered it, each of us
getting 2 different lasagnes for a total of 4 different ones; when they
were served, we split each one in half and gave halves to each other.
Consensus favorite was the seafood one which we'd never seen before or
since. IIRC, one of the others was the classic cheese but I've forgotten
what the other 2 were.

Title: Grape Leaves Soup
Categories: Soups, Vegetables, Israeli
Yield: 4 Servings

Something different.

Proudly created by Gabi Shahar, Mar 1996

I may be wrong but I think she is the author of the cook book we bought
in Israel.


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


... Mind... Mind... Let's see, I had one of those around here someplace.

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

Ruth Haffly wrote to Ben Collver <=-

Working at the Jewish camp one summer gave me an appreciation for
their foods that I still enjoy.

I had a Jewish friend in high school whose mother would invite me over to dinner occassionally and I loved everything she served...and I never went
away hungry.

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

Title: Borekas
Categories: Jewish, Vegetables
Yield: 30 Servings

2 1/2 c Flour
1 Stick Butter; chilled
1/2 c Oil
1 ts Lemon Juice
5 tb Ice Water
1 Egg
1 tb Water
1 ds Sesame Seeds
3 tb Olive Oil
1 md Yellow Onion; chopped
10 oz Spinach; Frozen, thawed &
-squeezed
2 Eggs; lightly beaten
1/2 c Mashed Potatoes
1/4 c Parsley; chopped
1/2 ts Salt

Recipe By : The Miami Herald

Put the 2-1/2 c. flour in a large bowl and make a well in the center.
Place 1 stick of butter and 1/2 c. vegetable oil in the well and,
using a pastry blender, cut in the butter until the mixture resembles
coarse crumbs. Stir the lemon juice (or vinegar) into the ice water.
Sprinkle the water, 1 TBS. at a time, over a section of the flour.
Gently mix with a fork to moisten. Push the moistened section aside
and continue adding enough water to make a soft dough that just holds
together. The dough should not be wet or crumbly. Place the dough on
a lightly floured surface and knead briefly with the heel of your
hand. Form into a ball, flatten slightly, cover with plastic wrap and
refrigerate for several hours or overnight. (Dough can also be
frozen.)

When ready to make the Borekas, let the dough stand at room
temperature until workable before rolling. Preheat oven to 375°.

On lightly floured surface, roll out the dough and cut into 3" rounds
(or can make them larger), about 1/8" thick. Place a heaping tsp. of
the filling in the center of each round. Fold the dough in half over
the filling to form a half-moon and press the rounded edge with the
tines of a fork to seal. (They can be prepared to this point and
frozen. Do not defrost for baking, just increase the baking time by
about 10 minutes.) Place the Borekas on a baking sheet.

Beat 1 egg with 1 TBS. water. Brush the tops of the Borekas with the
egg wash. Sprinkle with sesame seeds.

Bake until golden brown, about 30 minutes. Serve warm. Makes 30 small
Borekas. Sephardic Spinach Filling:

Heat the 3 TBS. olive oil in a large skillet over medium heat. Add the
onion and saute until soft and translucent, 5-10 minutes. Either add
the spinach, 2 eggs, mashed potatoes, parsley and 1/2 tsp. salt to
the pan and cook them OR put everything in the food processor and
pulse it twice, without further cooking.

Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Oct 23, 1998,
converted by MM_Buster v2.0l.

MMMMM

-- Sean
... What word can you make shorter by adding two letters? Short.

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

Re: 3/29 Lemon Chiffon 5
By: Ruth Haffly to Ben Collver on Fri Apr 10 2026 04:02 pm

On our trip to
Israel, at one of the stops we bought a cook book. Some of the recipies have become favorites.

Proudly created by Gabi Shahar, Mar 1996

I may be wrong but I think she is the author of the cook book we bought in Israel.

Cool coincidence! I used to live in the same neighborhood as a Jewish
deli and everything i tried there was delicious, came in huge portions,
and could not be described as health food.

There's always Stouffer's...

As Ian Hoare (one of the echo regulars in the 90s), used to say,
"Bleurgh"! As Lucy van Pelt says, "Bleah"! I say "Yuck"!--get the idea we don't like Stouffer's? One time when we were visiting my parents, my brothers (both single) were there and at one point we were discussing Italian cooking. Both of my brothers started talking about ways to fancy
up Stouffer's lasagne. Steve and I just looked at each other with an "are they serious?/yes they are" look.

Thanks for that story, i got a real LOL out of that. :-)

A friend's son made a lasagna style dish using penne pasta and it tasted amazing. Sadly i did not get the recipe, but i got the idea: It's not actually necessary to use gigantic noodles.

Consensus
favorite was the seafood one which we'd never seen before or since.

That sounds authentic to me. I've seen plenty of Italian pasta recipes
that call for seafood. I don't recall eating a seafood lasagna, but
i'd be game to try one, especially if someone else made it for me.

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

Title: Tod Kratiem Prik Thai
Categories: Seafood, Shrimp, Thai
Yield: 2 Servings

2 1/2 tb Vegetable oil
1 tb Water
1 tb Coriander root
1 tb Garlic
1 tb Pepper; finely pound
8 lg Fresh shrimp;
- peeled & deveined

MMMMM----------------------SEASONING SAUCE---------------------------
1 tb Fish sauce
1 tb Oyster sauce
1 tb Sugar
1 tb Light soy sauce

Heat 1 tb oil in a skillet over medium heat. Add coriander root,
garlic, pepper, and shrimp stir-fry for 3 minutes. Add water and all
seasoning sauce, and stir-fry for 3 minutes. Serve warm

Recipe FROM:
<gopher://sdf.org/0/users/cmaltese/docs/Recipes/tod_kratiem.txt>

MMMMM
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Hi Sean,

Working at the Jewish camp one summer gave me an appreciation for
their foods that I still enjoy.

I had a Jewish friend in high school whose mother would invite me over
to dinner occassionally and I loved everything she served...and I
never went away hungry.

You never do go away hungry but you do go away with an appreciation for
the foods of another culture. My dad was such a plain eater (and mom a
plain cook) that when I found authentic foods from another culture, I
really enjoyed the new taste experience. I remember going to one Italian restaurant in our area, ordered lasagne and it was nothing like what my
mom made. She admitted she didn't make anywhere near the real thing but
never attemted to until I gave her my MIL's recipe. Then I had to teach
her how to make it; I don't think she made it very often though--too
much work for her.



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


... Some are so educated they can bore you on almost any subject

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

Hi Ben,

On our trip to
Israel, at one of the stops we bought a cook book. Some of the recipies have become favorites.

Proudly created by Gabi Shahar, Mar 1996

I may be wrong but I think she is the author of the cook book we bought in Israel.

Cool coincidence! I used to live in the same neighborhood as a Jewish deli and everything i tried there was delicious, came in huge
portions, and could not be described as health food.

Not always health food but a good bit is. One thing I never tried,
probably never will, is gefilte fish. The smell of it turned me off;
later on in Germany got served rollmops one night and the smell of them
gave me flashbacks. I left them on my plate. (G)

There's always Stouffer's...

As Ian Hoare (one of the echo regulars in the 90s), used to say,
"Bleurgh"! As Lucy van Pelt says, "Bleah"! I say "Yuck"!--get the idea we don't like Stouffer's? One time when we were visiting my parents, my brothers (both single) were there and at one point we were discussing Italian cooking. Both of my brothers started talking about ways to fancy
up Stouffer's lasagne. Steve and I just looked at each other with an "are they serious?/yes they are" look.

Thanks for that story, i got a real LOL out of that. :-)

Just goes to show that neither of my brothers were any sort of cooks.
They both really dug into the beef stew I made one night when we were
visiting; I know one brother had 3rds and the other one probably also
did.

A friend's son made a lasagna style dish using penne pasta and it
tasted amazing. Sadly i did not get the recipe, but i got the idea:
It's not actually necessary to use gigantic noodles.

I'll use penne or ziti pasta, a meat sauce (same basic sauce with ground
beef browned and added) plus the ricotta cheese mix I do for lasagne. It
does taste like lasagne without the fuss of layering. Just make the
sauce and cheese mix, cook the noodles, combine everything into one pan,
bake to equalise temperatures and eat.

Consensus
favorite was the seafood one which we'd never seen before or since.

That sounds authentic to me. I've seen plenty of Italian pasta
recipes that call for seafood. I don't recall eating a seafood
lasagna, but
i'd be game to try one, especially if someone else made it for me.

I may try it one of these days. We aren't doing the picnics any more
that the echo did for a number of years. I made lasagne for one,
eggplant parmisan for another one. The latter is another one that is a
lot of fuss and bother but the end result is so good!


---
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)

Re: 3/29 Lemon Chiffon 5
By: Ruth Haffly to Ben Collver on Mon Apr 13 2026 12:31 pm

Hi Ruth,

Not always health food but a good bit is. One thing I never tried,
probably never will, is gefilte fish. The smell of it turned me off; later on in Germany got served rollmops one night and the smell of them gave me flashbacks. I left them on my plate. (G)

I haven't tried gefilte fish either, but i'd be game to try it. I had not heard of rollmops before now and had to check out the pictures on Wikipedia.
I know i like pickled herring, so i'd probably like rollmops too.

I may try it one of these days. We aren't doing the picnics any more that the echo did for a number of years. I made lasagne for one, eggplant parmisan for another one. The latter is another one that is a lot of fuss and bother but the end result is so good!

I recall cooking dishes to take to potlucks in Eugene. I typically made
Indian food, but what seemed to get the most appreciation was desserts.
People who normally wouldn't eat dessert would have some, because it's
OK if someone else offers it to you, right? :-)

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

Title: Potluck Antipasto Pasta Salad
Categories: Pasta, Beans, Cheese, Beef, Herbs
Yield: 18 Servings

16 oz Box penne pasta
15 oz Can garbanzo beans;
- rinsed, drained
1 md Red or green bell pepper;
- julienned
2 Plum tomatoes;
- halved lengthwise, sliced
1 bn Green onions; sliced
4 oz Monterey Jack cheese;
- julienned
4 oz Mozzarella cheese;
- julienned
4 oz Brick or provolone cheese;
- julienned
4 oz Hard salami;
- thin sliced, julienned
3 oz Pepperoni;
- thin sliced, julienned
2 1/4 oz Can sliced ripe olives;
- drained
2 tb Chives; minced

MMMMM---------------------BASIL VINAIGRETTE--------------------------
2/3 c Oil
1/3 c Red wine vinegar
3 tb Fresh basil; minced -OR-
1 tb Dried basil
1 cl Garlic; minced
1/4 ts Salt

Cook pasta according to package directions; rinse with cold water
and drain. In a large bowl, combine the pasta, beans, vegetables,
cheeses, meats, olives, and chives.

In a small bowl, whisk the vinaigrette ingredients. Pour over
salad; toss to coat. Cover and refrigerate. Toss before serving.

Recipe by Bernadette Nelson, Arcadia, CA

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

Uncle Dirty Dave's Archives

MMMMM
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<Ben Collver@1:105/500> schrieb am 15.04.26:
My first post here:

I haven't tried gefilte fish either, but i'd be game to try it. I had not heard of rollmops before now and had to check out the pictures on Wikipedia. I know i like pickled herring, so i'd probably like rollmops too.

You can geht Rollmops here in Germany in every supermarket in jars, but of course it tastes better close to the sea, like in Kiel, Eckernf”rde oder Kappeln. They also have smoked Rollmops, which has a really strong taste,
but I love it :)

- jw -

--- OpenXP 5.0.64
* Origin: (2:240/2188.13)

Re: Re: 3/29 Lemon Chiffon 5
By: Joerg Walther to Ben Collver on Wed Apr 15 2026 11:52 pm

Hi Joerg,

You can geht Rollmops here in Germany in every supermarket in jars, but of course it tastes better close to the sea, like in Kiel, Eckernf”rde oder Kappeln. They also have smoked Rollmops, which has a really strong taste, but I love it :)

The close to the sea version sounds good. I'd probably like the smoked
version too, since i like kippered snacks.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Filleted Devilled Kipper On Toast
Categories: British, Historical, Fish, Cheese
Servings: 1

Kippered herring fillet
Toast
Butter
Cheese; grated
Cayenne or black pepper
Bread crumbs
Butter

Fillet the kipper in the usual way. Butter some toast. Place fillet
on top and cut into any shape you may fancy. Put a little grated
cheese, cayenne pepper or black pepper, a pinch of bread crumbs, and
a little butter. Put in paper bag and place on grid. Allow 5 minutes
in a very hot oven (350?F).

Recipe FROM: Soyer's Standard Cookery by Nicolas Soyer, 1912

Recipe FROM: <https://archive.org/details/soyersstandardco00soye>

Posted by: Janet Clarkson <theoldfoodie.com>

MMMMM
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Hi Ben,

Not always health food but a good bit is. One thing I never tried,
probably never will, is gefilte fish. The smell of it turned me off; later on in Germany got served rollmops one night and the smell of them gave me flashbacks. I left them on my plate. (G)

I haven't tried gefilte fish either, but i'd be game to try it. I had
not heard of rollmops before now and had to check out the pictures on Wikipedia. I know i like pickled herring, so i'd probably like
rollmops too.

You probably would like gefilte fish then. I've seen it in stores and
left it on the shelf--gone for the lox and bagels instead. (G)

I may try it one of these days. We aren't doing the picnics any more that the echo did for a number of years. I made lasagne for one, eggplant parmisan for another one. The latter is another one that is a lot of fuss and bother but the end result is so good!

I recall cooking dishes to take to potlucks in Eugene. I typically
made Indian food, but what seemed to get the most appreciation was desserts. People who normally wouldn't eat dessert would have some, because it's
OK if someone else offers it to you, right? :-)

Right! (G) I made a peach cobbler for one picnic, a stawberry pound cake
for another one, both hosted by Dale and Gail Shipp. For one that Nancy
Backus hosted at her sister's I made a (IIRC) peach yum yum. All of them disappeared in no time flat! (G) It's just about strawberry season here
in NC so I'll be making the pound cake and probably a strawberry pie
(recipe from my MIL) within the next few weeks.

Title: Potluck Antipasto Pasta Salad
Categories: Pasta, Beans, Cheese, Beef, Herbs
Yield: 18 Servings

Looks good to me. Steve isn't that enamoured of pasta salad so if I make
one, I eat all of it. I usually start with a boxed mix but end up
putting a lot of extras in it.

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


... Two wrongs don't make a right but, two Wrights made an aeroplane

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

Re: 3/29 Lemon Chiffon 5
By: Ruth Haffly to Ben Collver on Wed Apr 15 2026 02:33 pm

Hi Ruth,

Right! (G) I made a peach cobbler for one picnic, a stawberry pound cake for another one, both hosted by Dale and Gail Shipp. For one that Nancy Backus hosted at her sister's I made a (IIRC) peach yum yum. All of them disappeared in no time flat! (G) It's just about strawberry season here in NC so I'll be making the pound cake and probably a strawberry pie (recipe from my MIL) within the next few weeks.

Both peach cobbler and strawberry pound cake sound good to me right now.
The first with vanilla icecream, and the second with whipped cream.
I have a bag of peaches in the freezer that i've been trying to decide
what to do with...

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

Title: Old South Strawberry Shortcake
Categories: Cakes, Fruits
Yield: 8 Shortcakes

------------------------MARTHA WHITE'S SOUTHERN SAMP------------------------
2 1/4 c All-purpose flour; sifted
3/4 ts Salt
3/4 c Butter; cold & cut into pieces
1/3 c Ice water (approximate)
Sugar
1 1/2 qt Strawberries; hulled, sliced
-and sweetened to taste
1 c Whipping cream (8 oz)
-whipped with 1 tb sugar

Stir together flour and salt in mixing bowl. Cut butter into flour
with pastry blender or two knives until mixture resembles coarse
crumbs. Sprinkle water a little at a time over flour mixture,
stirring with a fork until dough forms a ball. Roll out dough on
lightly floured board or pastry cloth to about 1/4-inch thickness.
Cut into sixteen 3 1/2-inch circles. Place on ungreased baking
sheet. Sprinkle circles with sugar and prick with a fork. Chill
thoroughly. Preheat oven to 375. Bake for 22 to 24 minutes or until
pastry begins to brown. Serve within a few hours or freeze. To
serve, place a pastry round on eight individual serving plates; top
rounds with half the strawberries. Place another pastry round on
top of strawberries. Top with remaining strawberries and whipped
cream.

-----
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Ruth Haffly wrote to Sean Dennis <=-

You never do go away hungry but you do go away with an appreciation for the foods of another culture. My dad was such a plain eater (and mom a plain cook) that when I found authentic foods from another culture, I really enjoyed the new taste experience. I remember going to one
Italian restaurant in our area, ordered lasagne and it was nothing like what my mom made. She admitted she didn't make anywhere near the real thing but never attemted to until I gave her my MIL's recipe. Then I
had to teach her how to make it; I don't think she made it very often though--too much work for her.

That's like how a lot of foods we think are from another culture are
actually American. Things like chop suey, spaghetti with meatballs,
fajitas, California/sushi Rolls, General Tso's chicken, chimichangas, and German chocolate cake are all American in nature.

I have been blessed to have a lot of friends over the years from all over
the world and let me tell you, if I could eat my way around the world, I
could. So much amazing food, so little time (and money).

I don't know if this is genuine Chinese food but I like it just the same.

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

Title: Crispy Mandarin Chicken
Categories: Chinese, Chicken
Yield: 4 Servings

1 Egg white
2 tb Cornstarch
2 tb Soy sauce
4 Chicken breast halves,
-boneless, skinned,
-cut into 3/4-inch pieces
1/2 c Biscuit mix
1/3 c Water
1 tb Sesame seeds
Vegetable oil
1 cn Mandarin oranges (8-oz),
-undrained
2 Carrots, medium, scraped and
-thinly sliced
2 Green peppers, medium-size,
Cut into 1/4-inch wide
-strips
1/2 c Catsup
1/4 c Sugar
2 tb Cornstarch
2 tb Vinegar
1 ts Chicken-flavored bouillon
-granules
Hot cooked rice

Combine egg white, 2 tablespoons cornstarch, and soy sauce in a large
bowl; mix well. Add chicken, coating well; set aside.

Combine biscuit mix, water, and sesame seeds; mix well. Add to chicken
mixture, stirring to coat. Heat 3 to 4 inches of oil to 370 degrees;
drop 4 to 5 pieces of chicken, one at a time, into hot oil. Fry
chicken 1 to 1-1/2 minutes on each side or until golden brown. Drain
on paper towels; set aside.

Drain oranges, reserving juice. Add enough water to juice to make 1
1/4 cups. Pour juice mixture into a skillet and bring to a boil; add
carrots. Cover, reduce heat, and simmer 4 to 5 minutes or until
crisp-tender. Add green pepper; cover and cook 1 minute. Combine
catsup, sugar, cornstarch, vinegar, and bouillon granules, mixing
well. Stir into vegetables, and bring to a boil. Add oranges and
chicken; cook over medium heat until chicken is thoroughly heated.
Serve over rice.

Shared by: June Hoffman, 8/93

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

MMMMM

-- Sean

... You're only young once. How long that once lasts is the question.

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

Hi Ben,

Right! (G) I made a peach cobbler for one picnic, a stawberry pound cake for another one, both hosted by Dale and Gail Shipp. For one that Nancy Backus hosted at her sister's I made a (IIRC) peach yum yum. All of them disappeared in no time flat! (G) It's just about strawberry season here in NC so I'll be making the pound cake and probably a strawberry pie (recipe from my MIL) within the next few weeks.

Both peach cobbler and strawberry pound cake sound good to me right
now. The first with vanilla icecream, and the second with whipped
cream.
I have a bag of peaches in the freezer that i've been trying to decide what to do with...

Sounds good to me. Steve brought home 3 quarts of strawberries from the
local farmer's market about half an hour ago. We know the grower, have
been buying from him ever since we moved to Wake Forest in 2009. Now I
have to decide how I'm going to use the berries--probably the pound
cake and pie. Peaches will come in around mid July, blueberries will be
on the market in late May/early June.

Title: Old South Strawberry Shortcake
Categories: Cakes, Fruits
Yield: 8 Shortcakes

My dad was born in January, near Buffalo (read "heavy lake effect snow
in the winters") but somehow his mother managed to get fresh stawberries
every year for his birthday. My mom continued the tradition as long as
she was able; it was nice to have that for a supper dessert in a time
when fresh strawberries are not in. We had 4 January birthdays in my
family (11 [mom],22 [dad], 25 [brother], and 28 [sister] so the
shortcake was extra good, knowing we'd be having lots of birthday cake
that month.

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


... We all have a branch on our family tree we would like to prune.

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

Re: 3/29 Lemon Chiffon 5
By: Ruth Haffly to Ben Collver on Sat Apr 18 2026 01:11 pm

Hi Ruth,

Sounds good to me. Steve brought home 3 quarts of strawberries from the local farmer's market about half an hour ago. We know the grower, have
been buying from him ever since we moved to Wake Forest in 2009.

Yum!

My dad was born in January, near Buffalo (read "heavy lake effect snow in the winters") but somehow his mother managed to get fresh stawberries
every year for his birthday.

I wonder how she did that?

Did i tell you my mother planted pomegranate seeds and plans to plant a
tree? She watched videos from an Indian farmer who grew pomegranate
trees that way. She figures if he can do it in B.C. then she can do it
here in southern Oregon.

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

Title: Strawberry Rhubarb Puff
Categories: Desserts
Yield: 1 Batch

3 c Rhubarb; cubed
1 pt Strawberries; cut up
1 1/2 c Sugar; up to 2 c
1/2 c Water
2 c Flour
1 tb Baking powder
1 ts Salt
2 tb Sugar
1/3 c Vegetable oil
2/3 c Milk
Butter
Sugar
Cinnamon

Heat oven to 450?F. Mix rhubarb, strawberries, sugar, and water in
9" square pan or large casserole dish. Cook 5 minutes. Mix flour,
baking powder, salt, and 2 tb sugar. Stir in oil and milk only
until dry ingredients are moistened. Drop by spoonfuls onto hot
fruit, making 9 biscuits. Make a hole in top of each biscuit and
put a little butter, sugar, and cinnamon in each. Bake 20 to
25 minutes. Serve warm. Works well to bake while eating dinner,
then have warm for dessert.

Winter Strawberry Rhubarb Puff:

Follow recipe above, except use 1 lb frozen rhubarb, thawed, and
10 oz frozen strawberries, thawed. Use only 1/2 cup sugar with.
fruit. Omit 1/2 cup water.

Recipe by Joyce Mueller

Recipe FROM: <https://archive.org/
details/book-cookbook-nelson-family-recipe-book>

MMMMM
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Hi Sean,

You never do go away hungry but you do go away with an appreciation for the foods of another culture. My dad was such a plain eater (and mom a plain cook) that when I found authentic foods from another culture, I really enjoyed the new taste experience. I remember going to one
Italian restaurant in our area, ordered lasagne and it was nothing like what my mom made. She admitted she didn't make anywhere near the real thing but never attemted to until I gave her my MIL's recipe. Then I
had to teach her how to make it; I don't think she made it very often though--too much work for her.

That's like how a lot of foods we think are from another culture are actually American. Things like chop suey, spaghetti with meatballs, fajitas, California/sushi Rolls, General Tso's chicken, chimichangas,
and German chocolate cake are all American in nature.

American, as brought in by immigrants--which just about everybody's
ancestors were. The melting pot has brought us an interesting melange of cooking/eating that we now call American.

I have been blessed to have a lot of friends over the years from all
over the world and let me tell you, if I could eat my way around the world, I could. So much amazing food, so little time (and money).

Between our travels and, like you, international friends, we have picked
up a lot of cooking and eating practices from around the world. We went
to a place called Teriyaki Madness for lunch today after church. It
seems to be an Asian mix--I had a bowl of chicken, veggies and noodles
done "Yaki Style" with an egg roll with it. Steve had basically the same
thing but with brown rice instead of noodles. The tables have teriyaki
sauce, soy sauce, siracha and not sure what else on them for extra
seasoning. IIRC, last time we went (several months ago), I had the
chicken katsu, something I learned to enjoy when we were in Hawaii.

I don't know if this is genuine Chinese food but I like it just the
same.

Title: Crispy Mandarin Chicken
Categories: Chinese, Chicken
Yield: 4 Servings

Our former resident expert (Michael Loo) would have been able to tell
you how authentic it is or isn't. It most likely started out as an
authentic dish but got corrupted over years and moves into the present iteration.

... You're only young once. How long that once lasts is the question.

(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)

Hi Ben,

Sounds good to me. Steve brought home 3 quarts of strawberries from the local farmer's market about half an hour ago. We know the grower, have
been buying from him ever since we moved to Wake Forest in 2009.

Yum!

I'll be doing the pound cake--tomorrow. Today is "catch up from the week
end" day and a medical appointment down in Cary (other side of Raleigh)
this afternoon. Nothing on the schedule for tomorrow so.......

My dad was born in January, near Buffalo (read "heavy lake effect snow in the winters") but somehow his mother managed to get fresh stawberries
every year for his birthday.

I wonder how she did that?

We've often wondered because Dad was born in 1922 so no frozen foods,
air transport of fresh foods, etc. They must have been trucked in from (probably) Florida, which meant they weren't prime but just fresh enough
to use.

Did i tell you my mother planted pomegranate seeds and plans to plant
a tree? She watched videos from an Indian farmer who grew pomegranate trees that way. She figures if he can do it in B.C. then she can do
it here in southern Oregon.

Sounds interesting. Did the videos give any indication of how long it
will take to bear fruit? We planted a fig tree about 3 years after we
moved into this house and about 3 years later, starting getting fruit.
Not many, but it kept increasing its output so now we have to give away
lots of fruit every year as it puts out more than we can use/care to eat
fresh each year.

Title: Strawberry Rhubarb Puff
Categories: Desserts
Yield: 1 Batch

Looks good; I think I have some rhubarb in the freezer.........


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


... If you focus only on the thorns you will miss the beauty of the rose.

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

Re: 3/29 Lemon Chiffon 5
By: Ruth Haffly to Ben Collver on Mon Apr 20 2026 12:12 pm

Hi Ruth,

Sounds interesting. Did the videos give any indication of how long it will take to bear fruit?

Yes, and she told me, but i forgot the actual number. An Internet search
says 3 to 5 years. I remember reading that the pomegranate was a sacred
tree to the Phoenecians and part of their religion included spreading it.
Kind of a mediterranean "Johnny Appleseed" effect.

Nice that you got figs in 3 years. Fig trees grow fast! I guess you
could say they grow figorously. ;)

Recently i was in a bike accident and i'm only comfortable when i am horizontal. I've been binge watching a friend's sci-fi collection and
am happy to report that i am on the mend.

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

Title: Strawberry Banana Yogurt Parfait
Categories: Breakfast
Yield: 8 Servings

4 c Light vanilla yogurt
2 lg Bananas (2 c); sliced
2 c Strawberries;
- sliced, fresh or thawed
2 c Graham crackers; crumbled
1/2 c Fat-free whipped topping
- (optional)

To make the parfait, spoon 1 tb yogurt into the bottom of each 8 oz
wine or parfait glass. Top the yogurt with 1 tb sliced bananas, 1 tb
sliced strawberries, and 1/4 cup graham crackers.

Repeat the yogurt, banana, strawberry, and graham cracker layers.

Top with a rounded 1 tb fat-free whipped topping, if desired. Serve
the parfait immediately, or cover each glass with plastic wrap and
chill for up to 2 hours before serving.

Recipe FROM: Delicious Heart Healthy Latino Recipes Cookbook, 2008

Recipe FROM: <https://web.archive.org/web/20230328022318/
https://www.nhlbi.nih.gov/sites/default/files/publications/
08-4049.pdf>

MMMMM
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Ben Collver wrote to Ruth Haffly <=-

Recently i was in a bike accident and i'm only comfortable when i am horizontal. I've been binge watching a friend's sci-fi collection and
am happy to report that i am on the mend.

That would explain why I haven't seen you in Scrabble. Since you hadn't called, the game made it my turn, but I gave you a courtesy pass and it is
now your turn. I can always stop the game and restart it when you can move around. I hope you feel better soon. I understand only too well about
getting hit by a vehicle...

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

Title: Farmer's Casserole
Categories: Casseroles, Eggs, Cheese, Potatoes, Pork
Yield: 6 Servings

Nonstick spray
3 c Shredded hash brown potatoes
3/4 c Shredded Pepper Jack cheese
+=OR=+
3/4 c Shredded cheddar cheese
1 c Diced cooked ham, cooked
- breakfast sausage or
- Canadian-style bacon
1/4 c Sliced green onion
4 lg Beaten eggs
1 1/2 c Milk
1/8 ts (ea) salt & black pepper

Coat a 2 quart square baking dish with nonstick cooking
spray. Arrange potatoes evenly in the bottom of the
dish. Sprinkle with cheese, ham, and green onions.

In a bowl combine eggs, milk, salt, and pepper. Pour egg
mixture over potato mixture in dish.

Bake, uncovered, in a 350ºF/175ºC oven for 40 to 45
minutes or until a knife inserted near the center comes
out clean. Let stand 5 minutes before serving.

Makes 6 servings.

Make-ahead directions: Prepare as above through step 2.
Cover and chill for up to 24 hours. Bake, uncovered, in
a 350ºF/175ºC oven for 50 to 55 minutes or until a knife
inserted near the center comes out clean. Let stand 5
minutes before serving.

Farmers Casserole for 12: Prepare as above, except
double all ingredients and use a 3-quart rectangular
baking dish. Bake, uncovered, for 45 to 55 minutes or
until a knife inserted near the center comes out clean.
Let stand 5 minutes before serving.

Makes 12 servings.

Better Homes & Gardens | September 2011

MM Format by Dave Drum - 02 September 2011

Uncle Dirty Dave's Archives

MMMMM

-- Sean

... If everything seems to go right, check your zipper.

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

Re: Re: 3/29 Lemon Chiffon 5
By: Sean Dennis to Ben Collver on Fri Apr 24 2026 03:16 pm

That would explain why I haven't seen you in Scrabble. Since you hadn't called, the game made it my turn, but I gave you a courtesy pass and it is now your turn. I can always stop the game and restart it when you can
move around. I hope you feel better soon. I understand only too well about getting hit by a vehicle...

Thanks for the sympathy. Fortunately, no other vehicle was involved.
I was making a turn in a construction zone, slipped on loose material on
the road, my bike spun out, and i took a tumble. It was still bad enough
that i am considering ending my career as a cyclist.

I tried playing scrabble using telnet in tmux on xterm, but where it was supposed to display the board, my screen was garbled. I tried to log
into the BBS using telemate and DOSBox modem emulation, but wasn't even
able to log in. I got what looks like line noise instead of a login
prompt. It connects to another BBS without problem.

Do you access it from Linux? Which client and terminal emulator do you
use?

Thanks!

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

Title: Adobong Hito (Filipino Catfish Adobo)
Categories: Filipino, Seafood
Yield: 4 Servings

2 lb Whole catfish;
- cleaned, gutted
1/4 c Rock salt (asin)
5 Calamansi; halved
Canola oil; for frying
1/4 c Soy sauce (toyo)
1/4 c White vinegar (suka)
4 cl Garlic (bawang); minced
1 md Onion (sibuyas);
- thinly sliced
1 Fresh ginger (luya);
- thumb sized, julienned
1 lg Roma tomato (kamatis);
- chopped
1/2 c Water (tubig)
1 tb Brown sugar (asukal)
2 Bay leaves
- (dahon ng laurel)
1 Whole star anise (sangke)
1/4 ts Whole peppercorns (paminta)
Fried garlic bits
- (sinangag na bawang)
Green onions
- (sibuyas na mura);
- chopped

Preparation time: 20 minutes
Cooking time: 30 minutes

Adobong Hito is a rustic Filipino dish where fresh catfish is
pan-fried until crispy then braised in a robust sauce of vinegar, soy
sauce, and aromatics. This humble yet flavorful preparation
exemplifies Filipino home cooking with its harmony of sour, savory,
and garlicky notes, transforming an inexpensive fish into a
satisfying meal that pairs perfectly with steamed rice.

Begin by thoroughly cleaning the catfish (paglilinis ng hito). Rub
the fish with rock salt (asin) to remove the slime and let it sit for
5 minutes. Using a dull knife, scrape the fish gently, then rinse
with calamansi juice. Perform a final salt rub and rinse with water.
Cut the cleaned fish into 2" sections and combine with soy sauce
(toyo), peppercorns (paminta), and half of the minced garlic
(bawang). Allow to marinate in the refrigerator at 40?F (4?C) for
10 to 15 minutes.

While the fish marinates, prepare your aromatics by mincing the
garlic, thinly slicing the onions (sibuyas), julienning the ginger
(luya), and chopping the tomatoes (kamatis). Have all your sauce
ingredients measured and ready.

Heat canola oil in a large wok or deep pan (kawali) to 350?F
(175?C). Carefully fry the marinated fish sections until they
achieve a golden brown color, approximately 5 to 7 minutes. Remove
the fried fish and drain on paper towels to remove excess oil. Keep
the oil hot but reduce to medium heat.

In the same pan, saute the remaining garlic, onions, and ginger until
fragrant at medium heat (350?F / 175?C). Add the chopped tomatoes
and cook until they become soft. Pour in the vinegar (suka) and bring
to a boil for 2 minutes without stirring. Add the soy sauce, water
(tubig), brown sugar (asukal), bay leaves (dahon ng laurel), star
anise, and whole peppercorns.

Once the sauce is simmering, carefully add the fried catfish pieces.
Reduce the heat to low (300?F / 150?C) and let it simmer for 15
minutes, allowing the fish to absorb the flavors while the sauce
reduces to your desired consistency. Occasionally spoon the sauce
over the fish, being careful not to break the pieces.

Serve hot, garnished with fried garlic bits and chopped green onions.
This dish can be stored in an airtight container in the refrigerator
for up to 3 days. When reheating, use low heat in a pan with the
sauce for 10 to 15 minutes to maintain the fish's texture.

Recipe by Maria Orosa, Kusina Secrets

Recipe FROM:
<https://kusinasecrets.com/adobong-hito-filipino-catfish-adobo/>

MMMMM
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Ben Collver wrote to Sean Dennis <=-

Thanks for the sympathy. Fortunately, no other vehicle was involved.
I was making a turn in a construction zone, slipped on loose material
on the road, my bike spun out, and i took a tumble. It was still bad enough that i am considering ending my career as a cyclist.

The last time I did that thirty-some years ago, I took a chunk out of my
knee and I still have the scar from it. If I ride a bike, I'm very careful!

Do you access it from Linux? Which client and terminal emulator do you use?

I use Qodem (https://qodem.sourceforge.io/) or occasionally Syncterm (https://syncterm.bbsdev.net/). All of the doors I offer require the use of ANSI--especially Scrabble--so you'd be best to connect with one of those
comm programs.

You'll notice Scrabble draws the screens very slowly on my system. I have tried for years, without success, to fix the issues but it does work.

I use Slackware on my main desktop and FreeBSD on one of my laptops and
Qodem works well on both. I can access my BBS from anywhere without issue.

Something worth mentioning: since you are a registered user on my BBS, you
can also access my BBS via ssh on port 22. Qodem supports connecting to my BBS via
ssh.

You need to set the emulation to ANSI whether you connect via telnet or ssh.

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

Title: Orange Custard Cream Pie
Categories: Pies, Ceideburg 2
Yield: 1 Servings

14 oz Can sweetened condensed milk
4 Eggs, separated
1/2 c Orange juice
2 tb Orange liqueur
1 9-inch pie shell, baked
1/2 c Sugar
1/2 ts Cream of tartar
pn Of salt

This custard pie is similar in style to key lime pie, but flavored
with orange and topped with meringue rather than whipped cream ++ to
use up the egg whites that otherwise go to waste.

Preheat the oven to 350F. To make the filling, stir together the
milk, egg yolks, orange juice and orange liqueur. Pour into the
prepared pie shell and bake for 15 to 20 minutes, until just set.
Remove from the oven and turn the heat to 450F.

To make the meringue, combine the egg whites and sugar in a metal
bowl. Set in a pan of simmering water (or place the pan directly over
lowest heat if desired) and stir for a minute or two ++ your clean
index finger is t;he best tool for stirring ++until the sugar has
dissolved and the mixture is warm. Remove from heat, add the cream
of tartar and salt, and beat until the meringue stand in soft peaks.
Spread over the pie and return to the oven for about 5 minutes, until
golden. Cool to room temperature.

Posted by Stephen Ceideberg; December 13 1991.

MMMMM

-- Sean

... May the Schwartz be with you.

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

Re: Re: 3/29 Lemon Chiffon 5
By: Sean Dennis to Ben Collver on Sun Apr 26 2026 03:48 pm

I use Qodem (https://qodem.sourceforge.io/) or occasionally Syncterm (https://syncterm.bbsdev.net/). All of the doors I offer require the use of ANSI--especially Scrabble--so you'd be best to connect with one of
those comm programs.
You need to set the emulation to ANSI whether you connect via telnet or ssh.

Thanks! I installed qodem and configured it to use SSH and ANSI, and that
did the trick. Scrabble, here i come!

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

Title: Scrabble (Party Mix)
Categories: Cereal, Nuts, Snacks
Yield: 1 1/2 quarts

1 c Rice Chex
1 c Cheerios
1 c Peanuts
1 c Pecans
2 c Pretzels
1/2 lb Butter
1 ts Garlic salt
1 ts Onion salt
1 ts Celery salt
1 ts Worcestershire sauce

Melt butter and add seasonings. Mix thoroughly with other
ingredients in a shallow pan.

Bake at 250?F/120?C for 1 hour. Stir every 15 minutes.

MMMMM
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Hi Ben,

Sounds interesting. Did the videos give any indication of how long it will take to bear fruit?

Yes, and she told me, but i forgot the actual number. An Internet
search says 3 to 5 years. I remember reading that the pomegranate was
a sacred tree to the Phoenecians and part of their religion included spreading it. Kind of a mediterranean "Johnny Appleseed" effect.

Nice! When we went to Israel, I bought a necklace with a pomegranate on
it. Sadly, it was one of the ones taken when we had a break in 4 years
later.

Nice that you got figs in 3 years. Fig trees grow fast! I guess you could say they grow figorously. ;)

Groan! We didn't get that many the first few years but I made a small (3
jars) batch of fig preserves in 2022. The next year (IIRC) I made about
9 jars of preserves. It's an all day procces to cook them down but we
have good eats for the winter. Last year I made several things with the
figs, including fig syrup that we mixed with sparkling water for fig
soda. I'm not sure what I'll do with this year's crop.

Recently i was in a bike accident and i'm only comfortable when i

am BC> horizontal. I've been binge watching a friend's sci-fi
collection and BC> am happy to report that i am on the mend.

OUCH! Just bumps and bruises or more major damage? Did the bike survive?
I've given up on bike riding, don't trust my balance on it any more.

Title: Strawberry Banana Yogurt Parfait
Categories: Breakfast
Yield: 8 Servings

Throw some blueberries in it too. Yesterday Steve smoked 2 racks of ribs
so we had part of one plus a spinach salad for supper. The salad was
based on one we'd had in our hotel in Fairbanks, AK several years ago;
it had candied pecans, craisins, feta cheese, bacon crumbles,
strawberries and spinach with a balsamic vinegar/olive oil dressing. I
didn't measure anything, just "That looks about right" into a a couple
of bowls. It went well with the ribs and now we have several packages of
ribs in the freezer for future enjoyment.


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


... I DID Read The Docs! Honest! Oh, *That* page...

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

Re: 3/29 Lemon Chiffon 5
By: Ruth Haffly to Ben Collver on Thu Apr 23 2026 12:25 pm

Hi Ruth!

OUCH! Just bumps and bruises or more major damage? Did the bike survive? I've given up on bike riding, don't trust my balance on it any more.

More major damage. The bike is fine and by now i have healed enough to go
on walks and mow the lawn. Since then i came down with a bad cold.
Keeping my immune system on its toes!

I too have quit riding my bike. If i lived in a more bike-friendly town
that had more separate paths, like Eugene and Portland do, i'd keep riding.
As it is, there are bike paths but most people ride on the sidewalk because there are big vehicles driving recklessly at high speeds. I think i got
off easy, just taking a tumble by the railroad tracks.

Yesterday Steve smoked 2 racks of ribs
so we had part of one plus a spinach salad for supper. The salad was based on one we'd had in our hotel in Fairbanks, AK several years ago; it had candied pecans, craisins, feta cheese, bacon crumbles, strawberries and spinach with a balsamic vinegar/olive oil dressing. I didn't measure anything, just "That looks about right" into a a couple of bowls. It went well with the ribs and now we have several packages of ribs in the freezer for future enjoyment.

That sounds downright decadent. Nice going!

I bought a shaker of Hairy Potter Butterbeer Topping in the discount
section of the grocery store. It's basically butterscotch flavored sugar.

Last Friday i planned to make your mother-in-law's layere dessert recipe,
with butterscotch sugar mixed into the whipping cream, topped with
butterscotch chips. Alas, i came down with a bad cold and postponed
those plans.

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

Title: Delicious Dessert
Categories: Bars
Yield: 12 Servings

1 c Flour
1/2 c Margarine
1/2 c Walnuts; chopped
8 oz Cream cheese
1 c Confectioner's sugar
1 c Cool Whip
1 Box instant vanilla pudding
- mix
1 Box instant butterscotch
- pudding mix
2 3/4 c Milk

In a mixing bowl, cut margarine into flour. Add 1/4 cup walnuts.
Then pat into an ungreased 9x13" pan. Bake at 350?F for
15 minutes. Cool. Now mix cream cheese and sugar. Add 1/2 cup cool
whip to mixture. Spread on to cool crust. Mix both pudding mixes
with milk. Mix until semi-firm. Spread on top of crust and cheese
mixture. Spread remaining Cool Whip on top and add remaining
1/4 cup of nuts as garnish. Refrigerate for an hour.

Formatted by: Walt

-----
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Hi Ben,

OUCH! Just bumps and bruises or more major damage? Did the bike survive? I've given up on bike riding, don't trust my balance on it any more.

More major damage. The bike is fine and by now i have healed enough
to go on walks and mow the lawn. Since then i came down with a bad
cold. Keeping my immune system on its toes!

Push the thyme tea; that's a big help for bronchial issues. Just take a
bunch of thyme, put it in a 2 or 3 quart pot, add water and bring it
just to a boil. Turn off, let it steep about 20 minutes, strain, sweeten
(if desired, taste it first) and down the hatch! One of the vendors at
the Wake Forest farmer's market when we first started going to it in
2009 gave Stephen the recipe when she didn't see me at the market one
week. It's a big help, believe me!

I too have quit riding my bike. If i lived in a more bike-friendly
town that had more separate paths, like Eugene and Portland do, i'd
keep riding. As it is, there are bike paths but most people ride on
the sidewalk because there are big vehicles driving recklessly at

high BC> speeds. I think i got off easy, just taking a tumble by the
railroad BC> tracks.

We've got a few greenway trails and some bike lanes but nothing
significant for biking.

Yesterday Steve smoked 2 racks of ribs
so we had part of one plus a spinach salad for supper. The salad was based on one we'd had in our hotel in Fairbanks, AK several years ago; it had candied pecans, craisins, feta cheese, bacon crumbles, strawberries and spinach with a balsamic vinegar/olive oil dressing. I didn't measure anything, just "That looks about right" into a a couple of bowls. It went well with the ribs and now we have several packages of ribs in the freezer for future enjoyment.

That sounds downright decadent. Nice going!

It is good; I had it twice in the 3 days we were in Fairbanks. We're up
in western NY right now, for supper we stopped at a branch of a pizza
place I used to go to occaisionally while in college. They still make
the best pizza I've ever had other than my home made.

I bought a shaker of Hairy Potter Butterbeer Topping in the discount section of the grocery store. It's basically butterscotch flavored
sugar.

Butterscotch is a flavor I can take or leave. If there's a choice
between it and chocolate, the chocolate would win out. If the other
choice is peanut butter, I'd go for the butterscotch. (G)

Last Friday i planned to make your mother-in-law's layere dessert
recipe, with butterscotch sugar mixed into the whipping cream, topped
with
butterscotch chips. Alas, i came down with a bad cold and postponed
those plans.

Plenty of other chances to make it; I'm sure the chips won't go bad
overnight. Pop them into the fridge or freezer to help prolong their
life.

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


... Always butter up the SYSOP, they taste better that way.

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

Re: 3/29 Lemon Chiffon 5
By: Ruth Haffly to Ben Collver on Thu May 21 2026 08:02 pm

Hi Ruth,

Push the thyme tea; that's a big help for bronchial issues. Just take a bunch of thyme, put it in a 2 or 3 quart pot, add water and bring it just to a boil. Turn off, let it steep about 20 minutes, strain, sweeten (if desired, taste it first) and down the hatch! One of the vendors at the
Wake Forest farmer's market when we first started going to it in 2009 gave Stephen the recipe when she didn't see me at the market one week. It's a big help, believe me!

Thanks for this tip. I was unaware that having a cold meant it was thyme
for tea. I found this recipe in my collection:


* Exported from MasterCook *

Thyme Tea

Recipe By : Stephanie Distler of Sweet Posies Herbary
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Herb Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ts Dried thyme or lemon thyme
2 ts Dried spearmint
2 ts Dried sage

Preheat 6 cup teapot, put in the herbs, and then pour boiling water
over this. Let the infusion steep for no more than 10 minutes. Pour
immediately into cups. Serve with honey.


- - - - - - - - - - - - - - - - - -
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Hi Ben,

Push the thyme tea; that's a big help for bronchial issues. Just take a bunch of thyme, put it in a 2 or 3 quart pot, add water and bring it just to a boil. Turn off, let it steep about 20 minutes, strain, sweeten (if desired, taste it first) and down the hatch! One of the vendors at the
Wake Forest farmer's market when we first started going to it in 2009 gave Stephen the recipe when she didn't see me at the market one week. It's a big help, believe me!

Thanks for this tip. I was unaware that having a cold meant it was
thyme for tea. I found this recipe in my collection:

Thyme Tea

Our version is much simpler, takes less brain power when you're not
fireing on all cylinders to begin with.It makes for a nice drink either
hot or cold, even when you're feeling good but it does do a great job of breaking up the chest congestion. I looked it up in a booklet we have on Colonial use of herbs & spices after I got over that case of crud and
yes, thyme was among those reccommended for bronchial issues. Can't tell
you right now what others were; I'm about a thousand miles from my cook
books. (G)

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


... The first rule of intelligent tinkering: Save all the parts!

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

Re: 3/29 Lemon Chiffon 5
By: Ruth Haffly to Ben Collver on Mon May 25 2026 05:36 pm

breaking up the chest congestion. I looked it up in a booklet we have on Colonial use of herbs & spices after I got over that case of crud and yes, thyme was among those reccommended for bronchial issues.

Back in the 1990's my favorite herbal resource was PFAF
(Plants For A Future), which says this of thyme:

In particular, thyme is valued for its antiseptic and antioxidant properties, it is an excellent tonic and is used in treating respiratory diseases and a variety of other ailments. The flowering tops are strongly... expectorant.
The plant is used internally in the treatment of dry coughs, whooping cough, bronchitis, bronchial catarrh, asthma, laryngitis...

<https://pfaf.org/user/Plant.aspx?LatinName=Thymus+vulgaris>

Others listed on another site are:

* Licorice (Glycyrrhiza glabra)
* Marshmallow (Althaea officinalis)
* Plantain (Plantago spp.)
* Ginger (Zingiber officinale)
* Thyme (Thymus vulgaris)
* Slippery elm (Ulmus rubra)

I had a friend who made tea with licorice, marshmallow, and slippery elm,
among other things. It tasted terrible to me, but it worked.

Many of the Yogi Tea blends contain these kinds of herbs.

I think i'll stick to ginger and thyme.
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)