• Extra Sweet [1]

    From Ruth Haffly@1:396/45.28 to Dave Drum on Sunday, November 09, 2025 16:14:56
    Hi Dave,

    You disappeared off the board for a few days, got me wondering if all
    was OK. Good to see you back.

    I've just graduaated from "The dog ate my homewoek" to "The dogs atee
    my internet". Bv)=

    I've had those times, glad I have a resident computer guru/geek on
    premisis. (G)


    That's the sweet part (pun intended) I won't have to play Joe Friday

    Easier to find in some places or times of year than others. When we
    were in AZ, we weren't too far from the border. I went over once, with some friends (had been over the border in TX in the 80s) for some
    shopping (not for Coke). Downside of living that close was the problem with illeagals; had some friends in law enforcement that had been shot
    at.

    That's why the nabs carry guns - so they can shoot back.

    Got that one right! Seemed like every other day there was an article in the newspaper or story on tv news of what illeagals had done.

    Which is how the media work. "Good news" does not sell papers/get
    clicks/ have people tune-in. What they peddle (no matter their
    political leaning is the lyric from the old Hee-Haw3 song "gollm,
    despair, agny on me. Deep dark depression, excessive misery". Bv)=

    I remember that one, and the phrase "If it bleeds, it leads" which is so
    often true in all forms of media.

    Sadlt, there is *always* something to vie with alarm.

    All too true.


    I did discover a Dr. Pepper product Iquite like,mthough. Sugar free
    Pwppwe mixed with Cream Soda. Apparently other like it as well
    ****** ?????

    Fat fingers. should have been Pepper

    OK, I know there's a new brand out called Poppie so wasn't sure if you were referring to that or not.

    If you don't sk questions you don't get asnswers. I put Dr. Pepper at (about) #8 on my soft drinks list. And cream soda even lower. But the combination .... WOW! Right up there with Coke Zero.

    I like cream soda; I do not like Dr. Pepper. I'll probably never try the combination tho.

    I don't understand how soda route drivers think. Their pay is based
    partly on how much "profuct" they move. If I was delivering a product
    that sold out every week I'd leave more and smile all the way to the
    bank. I was

    They're not all like that. Steve's last civilian job before he went in
    the Army was filling soda machines at Marine Corps Air Station, Cherry Point. He had an established route, don't know how often he had to fill specific machines. Came home with some interesting coins from Marines
    who tried scamming the machines--he would replace them with quarters of his own and the odd ones got added to an informal coin collection.

    The Mexican cinco centavo (nickle) coin used to was the same
    size/weight as the US 25c coin (quarter) but worth (in exchange) about
    1/3 of a US cent. Las Vegas slot machines were flooded with them until
    the US mob had a meeting with the Mexican mob - who then got the
    Mexican gummint to "re-design" their nickel so it wouldn't fool US
    coin mechanisms.

    In Steve's case, he got more Korean and European coinage.

    8<----- SNYP ----->8

    Any money left in my accounts goes (split equally) between St.
    Jude's DD> in Memphis and the Shriner's Cripplped Childrens'
    Hospitals.

    Both good causes.

    I was in the Navy, stationed at NAS Memphis when Danny Thomas broke
    ground for St. Jude's. He done good.

    We've driven by it various times either heading out west or coming back
    from a western trip. Also seen enough fund raising appeals on syndicated
    tv channels.


    What do you use as a "traffic" radio? Is it part of your GPS or a Sirius/XM channel? Or the good ol' CB radio (if such exists any

    Sirius/XM; had it in the first Escape we bought and have continued with it. Steve likes to listen to talk radio (usually Patriot channel 125)
    when driving, will switch to Bluegrass Junction, No Shoes Radio or Willie's Roadhouse also. Listening to Andrew Wilkow on Patriot Radio intoduced us to Aaron Lewis; at the ham raido get together a couple of weeks ago, grand prize in the raffle was an autographed special made
    for him guitar. No, I didn't win it.

    If I'm not listening to Real Jazz or 40s Junction I can be found
    getting on on what "the Shadow Knows" on old time radio channel. They
    did Orson Welles' 1939 "War Of The Worlds" on 31 October.

    We've listened to old time radio sometimes but it's harder to follow


    CONTINUED IN NEXT MESSAGE <<

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


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

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Sunday, November 09, 2025 16:25:41
    Hi Dave,

    CONTINUED FROM PREVIOUS MESSAGE <<

    the story with road noise. Music or talk radio works better.

    I bet it's harder to follow the chin music (which can be a good thing) than the instrumental music.

    Most talk radio hosts are pretty understandable. OTOH, some of the
    callers are, shall we say, not so comprehensible, either in their speech
    or ideas,

    Tried a new to us place after church today, Taza Grill. They RH>
    advertise RH> themselves as "The Best Mediterranian Food in the RH>
    Area!". RH> We DD> both had RH> the lamb platter, came with lots of

    Mediterranean gives a wiiiiiiiiide range of cuisines - both European
    and Africn from whiuch to choose. Besides my favourites (Greek and Italian) there is Spanish, French, Turkish, Israeli, Egyptian,
    Morrocaan, etc. to pick from.

    We've liked most all that we've tried; it's the Middle Eastern/Greece
    area I refer to as Mediterranian. Spanish, Italian, French, etc I
    classify as European.

    I wish we has a decent Greek restaurant here. I get some Greek dishes
    from

    My favourite Greek soup:

    We do talk a lot, don't we? 'nother Greek favourite:


    Title: Byzantine Dolmathes (Stuffed Grape Leaves)
    Categories: Lamb/mutton, Vegetables, Rice, Nuts, Wine
    Yield: 60 Servings

    We've tried, and liked them. They're available as a side at our favorite
    kebab place. As for talking too much...........just keeping tabs on each
    other, making sure we're both still on the same side of the dirt. (G)

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


    ... If you're trying to drive me crazy, you're too late.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Dave Drum on Sunday, November 09, 2025 16:30:40
    Hi Dave,

    the local Star 66 truck stop restaurant .... Spanakopita, gyros,
    sometimes (rarely) moussaka. But never avgolemono.

    We've got some down in Raleigh but usually don't go down there just for
    a meal unless it's a special occaision. If we're down there, we'll get

    This is my other favourite Greek speciality - especially when someone
    else is making it. Bv)=

    Title: Moussaka - Part One
    Categories: Lamb/mutton, Cheese, Potatoes, Casseroles, Sauces
    Yield: 8 Servings

    I've eaten it different times but not (yet) tried making it. It may be like some things, enjoy it when somebody else has taken the time/effort
    to make it.

    It's sorta/kinda like a Greek lasagne using potatoes/eggplant for the pasta sheets. I will note, too, that nat all moussaka uses bechamel.
    I've had some very tasty moussaka made with red gravy.

    I've made this recipe - once only - and it was quite tasty. Almost converted me to red moussaka. I'dgladly eat it if someone else made
    it.

    Title: A.T.K. Moussaka
    Categories: Beef, Vegetables, Potatoes, Herbs, Sauces
    Yield: 8 servings

    At this stage of my life I'll put it in the "I'll eat it if somebody
    else makes it" category. I like it, but not enough to take the time and
    effort to make it.

    Tried a new to us place after church today, Hibachi Express. Limited
    menu, reasonable prices, very generous servings. We both came home with
    left overs and plan on going back from time to time. A Flying Biscuit
    cafe just opened up in the same plaza, thought about trying it but it
    was packed and had a waiting line. We'll wait until it's not so new any
    more before trying it.

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


    ... OH NO! Not ANOTHER learning experience!

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Sean Dennis@1:18/200 to Ruth Haffly on Monday, November 10, 2025 15:50:49
    Ruth Haffly wrote to Dave Drum <=-

    Most talk radio hosts are pretty understandable. OTOH, some of the
    callers are, shall we say, not so comprehensible, either in their
    speech or ideas,

    Reminds me of Coast To Coast AM, originally with Art Bell who sadly
    passed away, and now with George Noory. Some of the stuff that is
    discussed is way, way out there.

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

    Title: Sean's Salmon Patties
    Categories: Main dish, Fish, Seandennis
    Yield: 4 Servings

    1 Can (14 3/4 oz) salmon
    4 oz Saltines, finely crushed
    2 tb Onion flakes
    2 Eggs
    1 tb Lemon juice
    1 ts Black pepper
    Oil or butter for frying

    Empty can of salmon into large bowl. Remove extra skin and bones if
    desired. Mix all ingredients in bowl. In your favorite skillet, pour
    enough oil to just cover the bottom and heat until oil shimmers. Form
    patties into 4 inch by 1/2 inch patties and fry lightly until golden
    brown.

    Some taste suggestions: instead of using the lemon juice and pepper,
    try using a "lemon and herb" seasoning mix. You could also add a
    teaspoon of dill if you like that. Mrs. Dash is a favorite of mine
    as well.

    From: Sean's kitchen

    MM'd by Sean Dennis on 19 June 2011
    Updated 19 July 2023

    MMMMM

    -- Sean

    ... Duct tape can't fix stupid, but it can muffle the sound.
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:124/5016 to Ruth Haffly on Tuesday, November 11, 2025 08:31:28
    Ruth Haffly wrote to Dave Drum <=-

    You disappeared off the board for a few days, got me wondering if all
    was OK. Good to see you back.

    I've just graduaated from "The dog ate my homewoek" to "The dogs atee
    my internet". Bv)=

    I've had those times, glad I have a resident computer guru/geek on premisis. (G)

    The yappies are why the techs had to make a return visit. The cable they
    ate was in their yard, not mine. The fur kids we are boarding are much
    too well behaved to ever do something like nthat. Bv)=

    8<----- +++++----->8

    Which is how the media work. "Good news" does not sell papers/get
    clicks/ have people tune-in. What they peddle (no matter their
    political leaning is the lyric from the old Hee-Haw3 song "gollm,
    despair, agny on me. Deep dark depression, excessive misery". Bv)=

    I remember that one, and the phrase "If it bleeds, it leads" which is
    so often true in all forms of media.

    Sadly, there is *always* something to view with alarm.

    All too true.

    I hated it when something I had been "viewing with alarm" that was not 'sensational' became headline material and I could say, smugly, "See,
    I told you...." But, Istill said it. Bv)=

    8<----- ELIDE ----->8

    If you don't sk questions you don't get asnswers. I put Dr. Pepper at (about) #8 on my soft drinks list. And cream soda even lower. But the combination .... WOW! Right up there with Coke Zero.

    I like cream soda; I do not like Dr. Pepper. I'll probably never try
    the combination tho.

    My first go was when somoene handed me a bottle and I took a drink withut paying attention - until it hit my mouth.

    I don't understand how soda route drivers think. Their pay is based
    partly on how much "profuct" they move. If I was delivering a product
    that sold out every week I'd leave more and smile all the way to the
    bank. I was

    They're not all like that. Steve's last civilian job before he went in
    the Army was filling soda machines at Marine Corps Air Station, Cherry Point. He had an established route, don't know how often he had to fill specific machines. Came home with some interesting coins from Marines
    who tried scamming the machines--he would replace them with quarters of his own and the odd ones got added to an informal coin collection.

    The Mexican cinco centavo (nickle) coin used to was the same
    size/weight as the US 25c coin (quarter) but worth (in exchange) about
    1/3 of a US cent. Las Vegas slot machines were flooded with them until
    the US mob had a meeting with the Mexican mob - who then got the
    Mexican gummint to "re-design" their nickel so it wouldn't fool US
    coin mechanisms.

    In Steve's case, he got more Korean and European coinage.

    As they say "A pint's a pound, the world around." What we need is a good
    five-cent nicklel.

    8<----- SNYP ----->8

    Any money left in my accounts goes (split equally) between St.
    Jude's DD> in Memphis and the Shriner's Cripplped Childrens'
    Hospitals.

    Both good causes.

    I was in the Navy, stationed at NAS Memphis when Danny Thomas broke
    ground for St. Jude's. He done good.

    We've driven by it various times either heading out west or coming back from a western trip. Also seen enough fund raising appeals on
    syndicated tv channels.

    Memphis is sorta/kinda like Hot-lanta. I take the run-around roads and
    don't try going right through. Generally quicker and less flustrating.

    What do you use as a "traffic" radio? Is it part of your GPS or a Sirius/XM channel? Or the good ol' CB radio (if such exists any

    Sirius/XM; had it in the first Escape we bought and have continued with it. Steve likes to listen to talk radio (usually Patriot channel 125)
    when driving, will switch to Bluegrass Junction, No Shoes Radio or Willie's Roadhouse also. Listening to Andrew Wilkow on Patriot Radio intoduced us to Aaron Lewis; at the ham raido get together a couple of weeks ago, grand prize in the raffle was an autographed special made
    for him guitar. No, I didn't win it.

    If I'm not listening to Real Jazz or 40s Junction I can be found
    getting on on what "the Shadow Knows" on old time radio channel. They
    did Orson Welles' 1939 "War Of The Worlds" on 31 October.

    We've listened to old time radio sometimes but it's harder to follow

    No harder than when we were chirrun - especiallly if you're pre-TV as I wss.

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

    Title: Turkey Meatloaf TV Dinner
    Categories: Poultry, Vegetables, Potatoes, Herbs
    Yield: 4 Dinners

    MMMMM--------------------------MEATLOAF-------------------------------
    Cooking spray
    1 1/4 lb Ground turkey
    1 sm Onion; grated
    1/3 c Breadcrumbs
    1 Rib celery; fine chopped
    1 lg Egg; lightly beaten
    1/2 c Ketchup
    1 tb Chopped fresh parsley
    Salt & fresh ground pepper
    2 ts Soy sauce
    1 ts Worcestershire sauce

    MMMMM---------------------------SIDES--------------------------------
    1 1/2 lb Russet potatoes; peeled,
    - quartered
    Salt
    3 tb Butter; romm temp
    1/2 c Milk; hot
    Fresh ground pepper
    12 oz Bag frozen peas
    4 Compartmented trays *

    MAKE THE MEATLOAF: Set the oven @ 375ºF/190ºC.

    Coat a 9" X 5" loaf pan with cooking spray. Put the
    turkey, onion, breadcrumbs, celery, egg, 2 tablespoons
    ketchup, the parsley, 1/2 teaspoon salt, and pepper to
    taste in a bowl. Mix with your hands until just
    combined, then transfer to the prepared pan.

    Combine the remaining 1/4 cup plus 2 tablespoons ketchup
    with the soy sauce and Worcestershire sauce in a small
    bowl; spread 2 tablespoons of the ketchup mixture over
    the meatloaf. Bake until the top begins to brown, about
    30 minutes, then spread the remaining ketchup mixture
    over the meatloaf and continue baking until browned.
    Let stand 5 minutes before slicing.

    Meanwhile, make the mashed potatoes. Put the potatoes in
    a large saucepan and cover with cold water; season with
    salt. Bring to a simmer and cook over medium-low heat
    until tender, about 30 minutes. Drain, then return to
    the saucepan and mash with the butter. Add the milk and
    season with salt and pepper; continue mashing until
    fluffy.

    Put the peas in a microwave-safe bowl, sprinkle with
    water and season with salt and pepper. Cover and
    microwave until warmed through, about 4 minutes.

    Serve the meatloaf with the peas and mashed potatoes.

    * https://tinyurl.com/T-V-TRAYZ

    RECIPE FROM: http://www.desktopcookbook.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... A fast has no real nutritional value.
    === MultiMail/Win v0.52
    --- SBBSecho 3.31-Linux
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  • From Dave Drum@1:124/5016 to Ruth Haffly on Tuesday, November 11, 2025 08:31:28
    Ruth Haffly wrote to Dave Drum <=-

    CONTINUED FROM PREVIOUS MESSAGE <<

    the story with road noise. Music or talk radio works better.

    I bet it's harder to follow the chin music (which can be a good thing) than the instrumental music.

    Most talk radio hosts are pretty understandable. OTOH, some of the
    callers are, shall we say, not so comprehensible, either in their
    speech or ideas,

    Like print newspapers the chatterbox radio hosts are peddling, mostly, controversy. Anything to stir up a good fight.

    The only talk radio I ever lisdtened to (on purpose) w3as the "Weekend Edition's" intallemt of Click & Clack the Tappett Brothers on NPR But,
    that was then and this is now. I'm no longer drivingg those old double clutching, E-faalt trailer trucks for a living. And Click has died.

    Tried a new to us place after church today, Taza Grill. They RH>
    advertise RH> themselves as "The Best Mediterranian Food in the RH>
    Area!". RH> We DD> both had RH> the lamb platter, came with lots of

    Mediterranean gives a wiiiiiiiiide range of cuisines - both European
    and Africn from whiuch to choose. Besides my favourites (Greek and Italian) there is Spanish, French, Turkish, Israeli, Egyptian,
    Morrocaan, etc. to pick from.

    We've liked most all that we've tried; it's the Middle Eastern/Greece
    area I refer to as Mediterranian. Spanish, Italian, French, etc I
    classify as European.

    Yet if you check your map/flobe all of those have coastline on the Med.
    Even the African (Morroco, Tunisia, Egypt, etc.) countries.

    I wish we has a decent Greek restaurant here. I get some Greek dishes
    from

    My favourite Greek soup:

    We do talk a lot, don't we? 'nother Greek favourite:


    Title: Byzantine Dolmathes (Stuffed Grape Leaves)
    Categories: Lamb/mutton, Vegetables, Rice, Nuts, Wine
    Yield: 60 Servings

    We've tried, and liked them. They're available as a side at our
    favorite kebab place. As for talking too much...........just keeping
    tabs on each other, making sure we're both still on the same side of
    the dirt. (G)

    My favourites come from the annual Eaaster doings at St.Anthony's Greek Orthodox church.

    There are two versions in the St. Anthony'scookbook. This is the vegan appetiser version .....

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

    Title: Grape Leaves Dolmathes
    Categories: Vegetables, Herbs, Rice
    Yield: 5 dozen

    60 Vine leaves; drained,
    - rinsed
    250 g rice (1 cup)
    1 c Olive oil
    2 md Onions; fine chopped
    2 c Warm water (115ºF/46ºC)
    Juice of 2 lemons
    2 tb Dill; chopped
    1/2 c Parsley; chopped
    Salt & pepper

    For this dolmades recipe, you can either use vine leaves
    sold in jars or fresh (if you are lucky enough to find
    them). If you use the ones in jar, rinse the vine
    leaves, remove the stems and leave them in a colander to
    drain. If using fresh vine leaves, wash them thoroughly,
    remove the stems and blanch them in boiling hot water.
    Remove the leaves with a slotted spoon and place them in
    a colander to cool down completely.

    Prepare the filling for the stuffed vine/grape leaves
    (dolmades). Place the rice in a colander and rinse with
    running water. Heat a large saucepan over medium heat,
    add 1/3 of the olive oil and the chopped onions. Sauté
    the onions, until translucent (but not coloured). Add
    the rice and sauté for 1 more minute. Pour in 2 cups of
    warm water and half lemon juice and simmer for about 7
    minutes, until the rice absorbs all the water and is
    parboiled. Season with salt and pepper, stir in the
    herbs, remove from the stove and set aside to cool down
    for a while. This will be the filling for the dolmades.

    Layer the bottom of a large pot with some vine leaves
    (use the ones that are little bit torn) and start
    rolling the dolmadakia. (This is probably the most
    difficult part of the traditional dolmades recipe).
    Place one vine leaf (shiny side down) on a flat surface
    and add 1 tsp of the filling at the bottom end (stem).
    Be careful not to overfill the dolmades, as the rice
    will expand during cooking. Fold the lower section of
    the leaf over the filling towards the center; bring the
    two sides in towards the center and roll them up
    tightly. Place the stuffed vine leaves (fold side down)
    on the bottom of the pot and top in snugly layers. Be
    careful not to leave any gaps between the dolmades to
    prevent them from cracking open when cooking.

    Drizzle the stuffed vine leaves (dolmathes) with the
    rest of the olive oil and lemon juice and season with
    salt and pepper. Place an inverted plate on top to hold
    them down when cooking and pour in enough water just to
    cover them. Place the lid on and simmer the dolmades for
    about 30-40 minutes, until the water has been absorbed
    and the dolmades remain only with the oil.

    Remove the pot from the heat, remove the lid and plate
    and let the dolmades cool for at least 30 minutes.

    Serve this delicious Greek appetizer cold or at room
    temperature with a squeeze of a lemon. Give this
    traditional dolmades recipe a try and enjoy your own
    fresh homemade stuffed grape leaves (dolmades)!

    Author: Eli K. Giannopoulos

    RECIPE FROM: https://www.stanthony.il.goarch.org/

    Uncle Dirty Dave's Archives

    MMMMM

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  • From Dave Drum@1:3634/12 to Ruth Haffly on Saturday, November 15, 2025 08:46:00
    Ruth Haffly wrote to Dave Drum <=-

    I like cream soda; I do not like Dr. Pepper. I'll probably never try
    the combination tho.

    My first go was when somoene handed me a bottle and I took a drink
    withut paying attention - until it hit my mouth.

    I'll ask what it is before drinking.

    This was a relatively stick-in-the-mud typre event with no reasone to exoect something n the "gotcha" category. But it sure go my attention.

    I still try to peruse the available drinks or ask if offered one, what
    it is. Did find out that Olive Garden has raspberry diet Coke when we
    went there for lunch on Tuesday. I'm wondering if this means it will be back as a choice in the "pick your own flavor" machines.

    Once in a while I get surprised by something I didn't/wouldn't have asked
    for and am made a convert to some degree. But not often.

    8<----- CLIP ----->8

    All Ihave left of "odd" coinage is (if I remember where I put them)
    some Loonies and Teonies (Canadian dollar/two dollar coins.

    I don't have any of them but do have an assortment of European
    countries coinage as we were stationed in Germany pre EU. I've got a
    few Canadian pennies, Mexican pesoes, various Asian coinage, also some Polish paper money.

    I have a couple of Russian 10 rubble nots somewhere in all of my plunder.
    when I last looked they were worth about 8c/Americn .....

    As they say "A pint's a pound, the world around." What we need is
    a good five-cent nicklel.

    Now more than ever, now that the penny is going away.

    It will be a while before they disppear. But they have quit making new ones.

    One of the lacals here quit doing pennies a could years ago. Roundibng each transaction to the neareast nickel. And not doing paper dollarsa.

    When we were stationed in Germany, both the (American) post office and bank on post dealt with pennies, all other facilities rounded to the nearest nickel. IIRC, I rolled maybe a dollar or so in pennies over the almost 6 years we were over there.

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

    Title: Falscher Hase
    Categories: Beef, Meatloaf, Pork
    Yield: 4 Servings

    1/2 lb Ground Beef; lean
    1/2 lb Ground Pork; lean
    1 md Onion; chopped
    3 tb Bread Crumbs
    3 tb Water; cold
    2 lg Eggs
    1/2 ts Salt
    1 ts Paprika
    1 ts Prepared mustard
    2 tb Parsley; Chopped
    3 lg Hard cooked eggs; peeled
    4 sl Bacon
    4 tb Oil
    1 c Beef Broth

    MMMMM---------------------------SAUCE--------------------------------
    1/4 c Water; Hot
    1/4 c Water
    1 ts Cornstarch
    1/2 c Sour Cream

    Thoroughly mix ground meats, onion, bread crumbs, 3 Tb cold water, and
    eggs. Flavor w/salt, praprika, mustard, & parsley. Blend ingredients
    thoroughly.

    Flatten out meat mixture in the shape of a square, (8" X 8"). Arrange
    whole hard-boiled eggs in a row along the middle of the meat. Fold
    sides of meat pattie over the eggs. Shape meat carefully into a loaf
    resembling a flat bread loaf.

    Occasionally rinse hands in cold water to prevent sticking.

    Cube 2 strips bacon; cook in a Dutch oven about 2 minutes. Carefully
    add the oil; heat. Place meatloaf in the Dutch oven and cook until
    browned on all sides. Cut remaining bacon strips in half and arrange
    over the top of the meatloaf.

    Place uncovered Dutch oven in a preheated oven for about 45 minutes.
    While meat is baking, gradually pour hot beef broth over the top of
    the meatloaf; brush occasionally with pan dripping.

    When done remove meat to a preheated platter and keep it warm. Add
    1/4 cup of hot water to pan and scrape all gribbens from the bottom.
    Bring to a gentle boil and add cornstarch that has been mixed with
    1/4 cup water. Cook until bubbly and thick.

    Remove from heat and stir in sour cream. Reheat to warm. Season
    w/salt and pepper if desired.

    Serve the sauce separately.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Add a Flintstones vitamin for a completely nutritious breakfast.
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  • From Ruth Haffly@1:396/45.28 to Dave Drum on Sunday, November 16, 2025 17:40:55
    Hi Dave,


    This was a relatively stick-in-the-mud typre event with no reasone to exoect something n the "gotcha" category. But it sure go my attention.

    I still try to peruse the available drinks or ask if offered one, what
    it is. Did find out that Olive Garden has raspberry diet Coke when we
    went there for lunch on Tuesday. I'm wondering if this means it will be back as a choice in the "pick your own flavor" machines.

    Once in a while I get surprised by something I didn't/wouldn't have
    asked for and am made a convert to some degree. But not often.

    I know, when we were in Kentucky for an RV rally in 2018, at the pot
    luck supper, there was an assortment of drinks. I told Steve to get me something so he came back with Ale 8 One, diet (now Ale 8 Zero). That
    was good, so we took home a box of 12. Got another box on our way home
    from a western trip some years later, most recently one of the couple in
    our neighborhood gave me a couple of boxes (We tend their dog on some of
    their trips.) after a trip back to see family.

    ---
    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)
  • From Sean Dennis@1:18/200 to Ruth Haffly on Monday, November 17, 2025 14:13:35
    Ruth Haffly wrote to Dave Drum <=-

    I know, when we were in Kentucky for an RV rally in 2018, at the pot
    luck supper, there was an assortment of drinks. I told Steve to get me something so he came back with Ale 8 One, diet (now Ale 8 Zero). That
    was good, so we took home a box of 12. Got another box on our way home from a western trip some years later, most recently one of the couple
    in our neighborhood gave me a couple of boxes (We tend their dog on
    some of their trips.) after a trip back to see family.

    I've seen Ale 8 at my local Kroger and Walmart stores. Walmart has
    recently really stripped the amount of choice in their soda offerings
    so I prefer to go to Kroger to get soda (Kroger's house-brand soda is
    much cheaper and just as good, if not better, than brand-name soda)
    these days. They even have Diet RC (RC is my favorita cola) and they're
    the only ones who have it in my area.

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

    Title: Coca-Cola Pot Roast
    Categories: Meat, Crockpot
    Yield: 8 Servings

    3 lb Beef
    2 tb Oil
    1 cn Tomatoes
    1 c Coca-Cola
    1 ea Onions, chopped
    1 pk Spaghetti sauce mix
    1 1/2 ts Salt
    1/2 ts Garlic salt

    Brown meat in oil for ten minutes on each side; remove to crockpot.
    Drain fat. Break up tomatoes in their juice; add remaining
    ingredients, stirring until spaghetti sauce mix is dissolved. Pour
    over meat. Cover; simmer until meat is tender, about 6-10 hours on
    low Thicken gravy; serve over sliced meat.

    MMMMM

    -- Sean

    ... I'm not afraid of heights. I'm afraid of widths.
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Mike Powell@1:2320/105 to RUTH HAFFLY on Tuesday, November 18, 2025 09:54:54
    I know, when we were in Kentucky for an RV rally in 2018, at the pot
    luck supper, there was an assortment of drinks. I told Steve to get me something so he came back with Ale 8 One, diet (now Ale 8 Zero). That
    was good, so we took home a box of 12. Got another box on our way home
    from a western trip some years later, most recently one of the couple in
    our neighborhood gave me a couple of boxes (We tend their dog on some of their trips.) after a trip back to see family.

    LOL, I am enjoying an Ale 8 right now... non-diet. ;) I just opened it
    and then opened this message.

    Mike

    * SLMR 2.1a * This message written with recycled electrons.
    --- SBBSecho 3.28-Linux
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
  • From Ruth Haffly@1:396/45.28 to Sean Dennis on Tuesday, November 18, 2025 14:18:15
    Hi Sean,


    I know, when we were in Kentucky for an RV rally in 2018, at the pot
    luck supper, there was an assortment of drinks. I told Steve to get me something so he came back with Ale 8 One, diet (now Ale 8 Zero). That
    was good, so we took home a box of 12. Got another box on our way home from a western trip some years later, most recently one of the couple
    in our neighborhood gave me a couple of boxes (We tend their dog on
    some of their trips.) after a trip back to see family.

    I've seen Ale 8 at my local Kroger and Walmart stores. Walmart has recently really stripped the amount of choice in their soda offerings
    so I prefer to go to Kroger to get soda (Kroger's house-brand soda is
    much cheaper and just as good, if not better, than brand-name soda)
    these days. They even have Diet RC (RC is my favorita cola) and
    they're the only ones who have it in my area.

    I should have looked for it when we were out in Pidgeon Forge last year.
    (G) First couple of days were nice and sunny, then, Tuesday night as we gathered for supper, the first rains of Helene hit us. It was still
    raining Thursday when we pulled out about noon, hitting eastbound I-40
    about an hour later. Less than 24 hours later, that part of I-40 was in
    the river.

    I've not had an RC cola in decades as either Coke or pepsi is a lot more available across the country. I'll have to see if it's available locally
    and if so, give the diet version a try. I prefer diet Coke; diet pepsi
    seems to be just a bit sweeter but I'll drink it from time to time if
    Coke isn't available. Since pepsi is a NC product (developed in New
    Bern), it is a lot more popular in the state, especially at big name events/venues.

    ... I'm not afraid of heights. I'm afraid of widths.

    Cute (G)


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


    ... Our necessities are few but our wants are endless...

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Ruth Haffly@1:396/45.28 to Mike Powell on Tuesday, November 18, 2025 14:28:16
    Hi Mike,

    I know, when we were in Kentucky for an RV rally in 2018, at the pot luck supper, there was an assortment of drinks. I told Steve to get
    me > something so he came back with Ale 8 One, diet (now Ale 8 Zero).
    That > was good, so we took home a box of 12. Got another box on our
    way home > from a western trip some years later, most recently one of
    the couple in > our neighborhood gave me a couple of boxes (We tend
    their dog on some of > their trips.) after a trip back to see family.

    LOL, I am enjoying an Ale 8 right now... non-diet. ;) I just opened
    it and then opened this message.

    I'd never heard of it until we went to that rally. It quickly became a
    favorite but since we can't get it in NC, I drink diet Coke for the most
    part. Yes, the non diet would be nice but I keep my blood glucose in
    better check by drinking the diet version. In theory, I'm diabetic but
    I keep it well controlled by diet alone. Most of the time my carbonated
    drink of choice is sparkling water; I might have a soda maybe once a
    week/10 days.

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


    ... You learn something useless every day.

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