Re: Pie Crust
By: Ruth Haffly to Ben Collver on Thu Jan 15 2026 01:28 pm

Hi Ruth,

When he was younger (he didn't say how young), he worked as a
projectionist in a movie theater that showed movies not suitable for children. ...

Ha! It sounds like his honorific was used affectionately and with good
humor.

How about you, yourself. Did you ever have a humorous nickname, and if
you did, is it something you would be willing to share?

A fishing pole is a good cat toy--tie something to the end of the line, cast and reel in. I've a friend that owned several cats and they all enjoyed chasing whatever was at the end of the line.

We have something like that in the closet here. Today i should dig it out
and show our cat a good time. :-)

for Steve's birthday so we bought a roll at Wegman's. As good as Wegman's is for a lot of things, their pumpkin roll doesn't measure up to my home made one. (G)

I would generally prefer home made over store bought, but honestly, any
dessert that gets served to me is a good dessert. I made this fruit salad
a few days ago and was happy with it:

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

Title: Fruit Chaat
Categories: Dessert, Fruit salad, Pakistani
Yield: 6 Servings

2 Honeycrisp apples; diced 1"
6 Guavas; diced 1"
2 Pomegranates; seeds only
2 Bananas; sliced crosswise 1"
1 Orange; juice of
1 tb Fine sugar; up to 2 tb
Salt & pepper; to taste *
1 1/2 ts Chaat masala

* Use with restraint since chaat masala is already salty.

Throw chopped fruit in a large bowl. Season with salt, pepper, and
chaat masala. Stir, taste, adjust.

Squeeze the juice of the orange on the salad, and stir to coat.

Sprinkle sugar, and stir to coat again.

Taste, and adjust.

Recipe by Maryam Jillani

Recipe FROM: <https://www.pakistaneats.com/recipes/fruit-chaat/>

MMMMM
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Ben Collver wrote to Ruth Haffly <=-

Re: Pie Crust
By: Ruth Haffly to Ben Collver on Thu Jan 15 2026 01:28 pm

Why did I never see Ruth's original message...? Hmm.

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

Title: Ham and Cheese Pizza Loaf
Categories: Breads, Luncheon, Pork & ham
Yield: 8 Servings

1 lb Frozen bread dough, thawed
-and risen
1/2 c Chopped onion
1 tb Butter
12 oz Ham, cut in strips
8 oz Ricotta cheese
6 oz Cheddar cheese, shredded
2 tb Chopped fresh parsley

In a small skillet, saute onion in butter until tender. In medium
bowl, combine all filling ingredients.

On lightly floured surface, roll dough into 15x10-inch rectangle.
Spread filling in a 4-inch strip lengthwise down center of dough.
Fold long sides of dough over filling; pinch edges together to seal.
Place seam side down on cookie sheet, tucking ends under. Cut slits
on top.

Bake at 375F for 20-25 minutes or until golden brown. Let stand 10
minutes before serving. Cut into slices.

NOTES : I also have made this with Italian sausage instead of ham and
mozzarella cheese instead of cheddar. Recipe by: Pillsbury recipe
modified by Cindy

Posted to MC-Recipe Digest V1 #464 by DarlingCL@aol.com on Feb 1,
1997.

MMMMM

-- Sean

... What's the hardest tea to swallow? Reality.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Ben,

Very much so. I don't know how long you've read the echo to pick up on
what he did over his years but he had quite an interesting life. He served in the US Navy, was a big rig truck driver, newspaper publisher, movie theater projectionist and not sure what all else before retiring at age
62. Found out he was bored so started to work for an auto supply store, just retired from that this past fall after 20 years. Had a number of

I knew about UDD being in the Navy, being a truck driver, a newspaper publisher, and working in his retirement at AutoZone. I did not know about his history as a movie theater projectionist.

That was a long time before any of us knew him. He was also big into
Commodore computers, especially the Amigas. Steve started with a
Commodore 64; when he switched to a PC, he gave Dave a lot of no longer
used by us equipment. Met him at a Cracker Barrel, our first experience
with one of them. (G)

Looks good but what, exactly, (know it's an Asian seasoning but is

it RH> easily obtainable?) is Chaat masala? Where would I find it; I
don't know RH> of any Indian/Pakistani grocery stores in the area?

Chaat Masala literally translates to Snack Spice. For best results,
make your own. I used some that my mother made. Here are recipes:

Title: Homemade Chaat Masala
Categories: Indian, Spices
Yield: 4 Tablespoon

Title: Chaat Masala
Categories: Indian, Spices
Yield: 1 Batch

Title: Homemade Chaat Masala (Hot & Tangy Indian Spice Blend)
Categories: Indian, Spices
Yield: 3 /4 cups

OK, thanks. We have a new Indian restaurant in Wake Forest, went to it a
few weeks ago. I asked for a heat level 5 (They said they'd do 1-10) for
butter chicken but will probably drop back to a 4 next time we go. It
was good, just a bit hotter than I like.

---
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: Uncle Dirty Dave
By: Ruth Haffly to Ben Collver on Tue Jan 20 2026 12:36 pm

That was a long time before any of us knew him. He was also big into Commodore computers, especially the Amigas. Steve started with a Commodore 64; when he switched to a PC, he gave Dave a lot of no longer used by us equipment. Met him at a Cracker Barrel, our first experience with one of them. (G)

That's cool that he was enthusiastic about Commodore computers. I've never touched an Amiga, but i played arcade cames loaded from cassette tape on a VIC-20. Also, a friend handed down a Commodore 128 to me, which i gave to another friend. I kind of wish i had held onto the Commodore 128 because i think its dual-CPU architecture is technically interesting.

My Dad was a computer professional all his adult career, and that VIC-20
was the first home computer he ever owned. The one that William Shatner
hawked on TV. Dad told me later that he was pretty excited to get a
computer of his very own. He and Mom worked together to make a video game about logging trees. She made the graphics and he wrote the code.

Did UDD ever tell you what he ended up doing with those C=64's? I knew
someone who used an obsolete computer in their kitchen for recipes.

OK, thanks. We have a new Indian restaurant in Wake Forest, went to it a few weeks ago. I asked for a heat level 5 (They said they'd do 1-10) for butter chicken but will probably drop back to a 4 next time we go. It was good, just a bit hotter than I like.

I like to leave the chiles whole so that people can pick them out and self-adjust the heat level. Not that this applies to Chaat Masala.

Yesterday my cousin took me to a place where i got bok choy and snap peas
that were a little past date. I planned to make fake Chinese food using spaghetti noodles, but Mom dug out some actual Chinese noodles from the cupboard. I julienned carrots, onions, washed & sliced the bok choy, and trimmed & halved the snap peas cross-wise. I sauteed the carrots and
onions together in a large wok-like frying pan. Then i added the
remaining vegetables, garlic, ginger paste, and 6 whole arbol chiles. I
boiled the noodles for 2-1/2 minutes, drained them, and turned them into
the frying pan. Later i added Braggs aminos, sesame oil, and walnuts. It turned out well and everyone ate seconds.

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

Title: Creole Pork Sausage
Categories: Cajun, Sausages
Yield: 18 Servings

4 lb Lean fresh pork, butt, or
- shoulder
2 lb Fresh pork fat
2 c Onion; finely minced
1 1/2 tb Garlic; finely minced
1 1/2 ts Cayenne
1/2 ts Chili powder
1 ts Crushed red pepper flakes
8 ts Salt
2 ts Red pepper; freshly ground
2 ts Dried thyme leaves; crushed
5 tb Parsley; finely chopped
3 Bay leaves; finely crushed
1/2 ts Allspice
sm Sausage casing (9')
- (optional)

This Creole pork sausage is an old local favorite dating back to the
19th Century, but isn't as easy to find as it once was. It would seem
to have come to Louisiana with the Spanish, and was adapted to local
custom and ingredients; the term is similar to the Spanish chorizo.
It's great with white or red beans, and good for breakfast too, with
eggs!

Cut the pork at fatback into small pieces. Mix together and run once
through the coarse disc of a meat grinder, into a large bowl. Add the
seasonings and mix thoroughly until the stuffing is very smooth and
well-blended.

Make into patties, and use within three days or freeze.

Also, you can stuff the chaurice into casings; make each sausage
about 6" in length.

Recipe by Chef John Folse, Gumbo Pages

Posted by: Ed P <esp@snet.n>

Recipe FROM: <news:10i7lgt$2eau2$1@dont-email.me>,
<news:rec.food.cooking/1579104>

MMMMM
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

That's cool that he was enthusiastic about Commodore computers. I've never

He was also a fan of Formula 1 racing. I tried to get him interested in IndyCar but he'd have none of it. ;)

Mike
---
* BgNet 1.0b12
* Origin: moe's tavern * 1-5028758938 * moetiki.ddns.net:27 (1:2320/195)

Re: Uncle Dirty Dave
By: Ruth Haffly to Ben Collver on Fri Jan 23 2026 07:40 pm

Hi Ruth,

My dad got into doing computer services (payroll, bookkeeping, etc) for others (in a town of about 800) after he lost his newspaper (editor, small position. No pension out of it but between his business for 20 years, mom working as a librarian (school first,then town) and retirement from that,

Interesting, so both UDD and your Dad had experience publishing.
Publishing, bookkeeping, and library work all strike me as social in nature, though a lot of the actual work is "behind the scenes" so to say.
It sounds like your Dad did bookkeeping on that Texas Instruments computer?
Did either of your parents ever "take you to work" with them? If so, what
do you remember that being like?

Sounds good to me. Steve found some goat meat in the freezer last night; I'm going to put it in a crock pot with some peppers, onions, and tomatoes for an easy sorta chili tomorrow.

Do i recall correctly that "sorta" cuisine means improvising with what's
on hand?

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

Title: Fresh Pork Sausage
Categories: Sausages
Yield: 10 Pounds

5 tb Salt
1 tb Ground white pepper
2 tb Rubbed sage
1 ts Ginger
1 tb Nutmeg
1 tb Thyme
1 tb Ground hot red pepper
2 c Ice water (optional)

You can make an excellent breakfast sausage using 100% pork butts.
This product is of such high quality that it is never seen in a meat
market and can only be had by making it yourself. You can also make a
breakfast sausage of 50% pork butts and 50% pork trimming and you
would still have a sausage of high quality. All the pork used to
manufacture sausage must be chilled from 32 to 35?F without fail. Be
sure that all the meat is free of blood clots, sinews, bone, skin,
glands, etc.

Grind all the meat through a 3/16" grinder plate and place in mixer.
Add all the ingredients and mix well until all the spices are evenly
distributed.

Pork sausage may be stuffed into 28 to 30 mm hog casings or 22 to 24
mm lamb casings. Pork sausage also may be stuffed into a cloth bag or
a 3-1/2 by 24" fibrous casing. It is very important that pork sausage
not be allowed to remain at room temperature any longer than
necessary. Place in cooler as soon as possible. Pork sausage should
be allowed to chill and dry in 28 to 32?F cooler.

Posted by: Ed P <esp@snet.n>

Recipe FROM: <news:10i7lgt$2eau2$1@dont-email.me>,
<news:rec.food.cooking/1579104>

MMMMM
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Hi Ben,

My dad got into doing computer services (payroll, bookkeeping, etc) for others (in a town of about 800) after he lost his newspaper (editor, small position. No pension out of it but between his business for 20 years, mom working as a librarian (school first,then town) and retirement from that,

Interesting, so both UDD and your Dad had experience publishing.

Dad had quite a bit of publishing work (work published) since he was a
stringer for high school sports while he was in high school, in the
ship's office (he was the captain's talker on one ship) during WWII,
then summer breaks in college working for newspapers. He also worked in
the office of the lumber yard where his dad worked; I remember him
telling us that his mom wanted him to quit school and work full time for $.15/hour--this was around 1935. He went back to high school, first in
his family to graduate and go to college (on the GI Bill).

OTOH, Mom went to college right out of high school, then got married and started raising the kids. When she took the school library position, she
was told by the state that she had to get certified and her Master's
degree within 5 years. State said "you can't do it; you're married with children" but she proved then wrong and did it, earning all A's and B's.

Publishing, bookkeeping, and library work all strike me as social

in BC> nature, though a lot of the actual work is "behind the scenes"
so to BC> say. BC> It sounds like your Dad did bookkeeping on that
Texas Instruments BC> computer? Did either of your parents ever "take
you to work" with BC> them? If so, what do you remember that being
like?

I helped my mom some in the school library but by the time she retired
from that and took the town library job, I was married, had my own
family and lived too far away to help on a regular basis. Did go with
her to work a couple of times when visiting home (same with Dad when he
started his computer business) but was more of a chance to visit with
locals who came in while I was there.

Sounds good to me. Steve found some goat meat in the freezer last night; I'm going to put it in a crock pot with some peppers, onions, and tomatoes for an easy sorta chili tomorrow.

Do i recall correctly that "sorta" cuisine means improvising with
what's on hand?

Basically, yes. I pulled out the baby crock pot, put the meat, a cut up
onion, a can of tomatoes, and a couple of small cans worth (subdivided
large can) of diced chili peppers in it, let it cook on low all day.
For supper, I cooked some spiral pasta and we served the "chili" over
that. Steve spiced him up a bit with chipotle powder but it was good as
is for a cold day.

We've had sleet, snow and freezing rain today, good day to stay inside.
I'm just going to heat a slice of ham, some blue Hubbard squash (found
in the freezer) and make Israeli couscous for supper.

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


... A truly wise person knows that he knows not.

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