On 08-09-19 14:13, Ruth Haffly <=-
spoke to Nancy Backus about Do The Math was:305 e <=-

No, I've been using them up in bits of other things--blt sandwich is
the favorite way. (G)

We went to Shannon's Irish Pub on Tuesday for an Anniversary dinner of
their prime rib. The couple at the next table had sandwiches, one of
which I could not figure out. So, I asked the server what she had -- it
was a fried green tomato BLT. Sounds interesting.

Tonight's file does not have any recipes with a carb listing, but this
looks like it might be good -- not sure if it is carb friendly enough
for you though.


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

Title: BRUSCHETTA WITH MASCARPONE AND RASPBERRIES
Categories: Italian, Sandwiches
Yield: 1 Sandwich

1 sl Country bread, about 1/2"
-thick
Mascarpone
sm Handful ripe raspberries
Fragrant honey, like
-lavender or orange blossom,
-at room temperature

Lightly grill or toast the bread. Spread with mascarpone. Top with the
raspberries and drizzle a little honey over the top. Submitted By
MICHAEL ORCHEKOWSKI On 08-10-95

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:36:24, 11 Aug 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

No, I've been using them up in bits of other things--blt sandwich is
the favorite way. (G)

We went to Shannon's Irish Pub on Tuesday for an Anniversary dinner of their prime rib. The couple at the next table had sandwiches, one of

Your anniversary or the anniversary of Shannon's selling prime rib? (G)

which I could not figure out. So, I asked the server what she had --
it was a fried green tomato BLT. Sounds interesting.

I'd rather have my fried green tomatoes as a side dish. A proper
southern 'mater sandwich is 2 slices of white bread slathered with
Duke's mayo and several (one, if it's a beefsteak or other large 'mater)
thick slices of tomato as filling. Best eaten leaning over the kitchen
sink or with plenty of napkins.

Tonight's file does not have any recipes with a carb listing, but this looks like it might be good -- not sure if it is carb friendly enough
for you though.

Title: BRUSCHETTA WITH MASCARPONE AND RASPBERRIES
Categories: Italian, Sandwiches
Yield: 1 Sandwich

1 sl Country bread, about 1/2"
-thick
Mascarpone
sm Handful ripe raspberries
Fragrant honey, like
-lavender or orange blossom,
-at room temperature

That's one I'd indulge in if I'd had a lower carb day or burned a lot of
carbs during the day. Each component isn't bad but combining them might
be more carbs than I'd want.


---
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)

Quoting Dale Shipp to Ruth Haffly <=-

blt sandwich is the favorite way.

Shannon's Irish Pub / fried green tomato BLT. Sounds interesting.

Some other variations to consider... the BOLT and the BALT, with
added onion or avocado respectively.

And jazzed up mayo with a little cayenne, mustard, and lemon juice
with lots of minced fresh basil.

More bacony things:

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

Title: Candied Bacon and Apple Canapes
Categories: Appetizers, Bacon, Fruit, Cheese
Yield: 20 Servings

Pie crust
1 Egg
1 tb Water
1 tb Sea salt
1/3 c Packed dark or light brown
Sugar
1/2 ts Ground red pepper (cayenne)
20 Thin slices center-cut bacon
(about 12 oz)
1/2 c Water
1 ts Granulated sugar
1 tb Lemon juice
2 sm Granny Smith apples
4 oz Cream cheese, softened
1 1/4 c Crumbled blue cheese )

Heat oven to 400F. Line large cookie sheets with cooking parchment
paper. Unroll pie crusts on work surface. Using 2 1/4 inch round
cookie cutter, cut 20 rounds from each crust, re-rolling dough if
necessary. Place on cookie sheet; prick each round twice with
fork. In small bowl, beat egg and 1 tablespoon water until well
blended; brush on rounds. Sprinkle with sea salt. Bake 7 to 10
minutes or until golden brown and crisp. Cool while preparing
bacon.

Line a 15X10 inch pan with cooking parchment paper. In small bowl,
mix brown sugar and red pepper. Place bacon with sides touching in
pan; sprinkle with brown sugar mixture. Bake 10 to 15 minutes or
until sugar is hot and bubbly. Remove bacon from pan to a plate; let
stand 10 to 15 minutes or until cool enough to handle. Using sharp
knife, cut each bacon slice into 4 pieces.

Meanwhile, in small bowl, mix 1/2 cup water, granulated sugar and
lemon juice until sugar is dissolved. Cut each unpeeled apple into
20 (2 1/4-inch) slices; place in water mixture and refrigerate.

In another small bowl, mix cream cheese and blue cheese with wooden
spoon, leaving small pieces of blue cheese visible. Spoon mixture
into pastry bag fitted with 3/4-inch tip; pipe onto each cracker.
Drain apple slices; pat dry. For each cracker, place 1 apple slice
between 2 bacon pieces; press at an angle into cheese mixture.

Makes 40 canapes
recipe by Stephanie Lemus
From: Via Steamy Kitchen

MMMMM


Cheers

Jim


... A BLT is the favorite sandwich of 4 out of 5 people who have a mouth.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 08-11-19 17:42, Ruth Haffly <=-
spoke to Dale Shipp about BLTs <=-

We went to Shannon's Irish Pub on Tuesday for an Anniversary dinner of their prime rib. The couple at the next table had sandwiches, one of

Your anniversary or the anniversary of Shannon's selling prime rib?
(G)

It was our 60th anniversary.

which I could not figure out. So, I asked the server what she had --
it was a fried green tomato BLT. Sounds interesting.

I'd rather have my fried green tomatoes as a side dish. A proper

I think I have only had them once or twice -- perhaps after the movie
with that title peeked my curiousity.

southern 'mater sandwich is 2 slices of white bread slathered with
Duke's mayo and several (one, if it's a beefsteak or other large
'mater) thick slices of tomato as filling. Best eaten leaning over the kitchen sink or with plenty of napkins.

Problem is that decent tasting large tomatoes are more rare than they
used to be. Every now and then, we get one to test -- and are as
disappointed as ever. The only tomato we will buy is Campari variety.
They are put out by a Canadian company and either grown in an 800 acre greenhouse in Canada or in Mexico. Problem is that they are small,
about the size of a golf ball or even less. We did recently run into a
salad tomato that was pretty good -- called a sugar bomb and about the
size of a thumbnail.

I am posting this only in homage to Bodle. Neither of us would do our
pork shoulder this way -- we'd use the smoker. Also Jim did not count
the bun in doing his carb count.

BTW -- my Masterbuilt Electric Smoker died when I was trying to do the
pastrami and I had to nurse the meat on my Weber's propane grill using
only the front burner on low. I am even more eager to see the pellet
grill that Stephen is using before I decide what to do. This is my
third electric to die on me -- kept triping the ground interupt monitor.
I.e. some sort of short.

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

Title: BARBECUED PORK SANDWICH
Categories: Sandwiches, Meats
Yield: 16 Servings

1 ea Pork shoulder roast,
-trimmed and cut into
1 ea Inch cubes (about 5 lbs.)
2 md Onions, coarsely chopped
2 T Chili powder
1/2 t Salt (optional)
1 1/2 c Water
1 c Ketchup
1/4 c Vinegar
Hamburg rolls, split

In a Dutch oven, combine meat, onions, chili powder, salt if desired,
water, ketchup and vinegar. Cover and simmer 4 hours or until the meat
falls apart easily. Skim off excess fat. With a slotted spoon, remove
meat, reserving cooking liquid. Shred the meat with 2 forks or pastry
blender. Return to the cooking liquid and heat through. Serve on
rolls. Serves 16. Note: Freeze in serving size portions to have a
quick and easy meal. Diabetic Exchanges: One serving (without added
salt or a roll) equals 3 lean meat, 1 vegetable; also, 202 Calories,
219mg Sodium, 84mg Cholesterol, 4gm Carbohydrate, 24gm Protein, 9gm
Fat. SOURCE:*Reminisce Magazine, July/August 1994 POSTED BY: Jim
Bodle 8/94

Submitted By JIM BODLE On 08-01-94

MMMMM

Tonight's file does not have any recipes with a carb listing, but this looks like it might be good -- not sure if it is carb friendly enough
for you though.

Title: BRUSCHETTA WITH MASCARPONE AND RASPBERRIES
Categories: Italian, Sandwiches
Yield: 1 Sandwich

1 sl Country bread, about 1/2"
-thick
Mascarpone
sm Handful ripe raspberries
Fragrant honey, like
-lavender or orange blossom,
-at room temperature

That's one I'd indulge in if I'd had a lower carb day or burned a lot
of carbs during the day. Each component isn't bad but combining them
might be more carbs than I'd want.

-!-
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)

... Shipwrecked on Hesperus in Columbia, Maryland. 03:49:49, 13 Aug 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

JIM WELLER wrote to DALE SHIPP <=-

blt sandwich is the favorite way.

Shannon's Irish Pub / fried green tomato BLT. Sounds interesting.

Some other variations to consider... the BOLT and the BALT, with
added onion or avocado respectively.

I sometimes do a BAT using guacamole in place if the mayonnaise and
skipping the rabbit food altogether.

And jazzed up mayo with a little cayenne, mustard, and lemon juice
with lots of minced fresh basil.

Or "Dijonnaise".

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

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

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

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

Serve at room temperature.

Garnish with chopped fresh cilantro

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

Recipe by: Red Gold, Inc.

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... Diet Water: all the flavor of regular water, only half the calories.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Dale,

We went to Shannon's Irish Pub on Tuesday for an Anniversary dinner of their prime rib. The couple at the next table had sandwiches, one of

Your anniversary or the anniversary of Shannon's selling prime rib?
(G)

It was our 60th anniversary.

Congratulations! We're some years behind you, celebrating #44 the week
end before the picnic. We'll be at an R-Pod rally in SC on the actual
date so probably won't be doing anything special.

which I could not figure out. So, I asked the server what she had --
it was a fried green tomato BLT. Sounds interesting.

I'd rather have my fried green tomatoes as a side dish. A proper

I think I have only had them once or twice -- perhaps after the movie
with that title peeked my curiousity.

We had them once while travelling thru the south on one of our trips,
could have been the one to NOLA in 2012. Of course now Steve won't order
them because of the corn meal coating but I might, depending on what
other sides are available.

southern 'mater sandwich is 2 slices of white bread slathered with
Duke's mayo and several (one, if it's a beefsteak or other large
'mater) thick slices of tomato as filling. Best eaten leaning over the kitchen sink or with plenty of napkins.

Problem is that decent tasting large tomatoes are more rare than they
used to be. Every now and then, we get one to test -- and are as

We can get heirloom tomatoes at the farmer's market. Some may still be available in late September, have to keep an eye out for them.

disappointed as ever. The only tomato we will buy is Campari variety. They are put out by a Canadian company and either grown in an 800 acre greenhouse in Canada or in Mexico. Problem is that they are small,
about the size of a golf ball or even less. We did recently run into

I'll buy them for winter eating tomatoes; summer tomatoes usually come
from the farmer's market.

a salad tomato that was pretty good -- called a sugar bomb and about
the
size of a thumbnail.

That's a new one for me.

I am posting this only in homage to Bodle. Neither of us would do our pork shoulder this way -- we'd use the smoker. Also Jim did not count
the bun in doing his carb count.

Depending on what else is on the menu, I may or may not have the bun.

BTW -- my Masterbuilt Electric Smoker died when I was trying to do the pastrami and I had to nurse the meat on my Weber's propane grill using only the front burner on low. I am even more eager to see the pellet grill that Stephen is using before I decide what to do. This is my
third electric to die on me -- kept triping the ground interupt
monitor. I.e. some sort of short.

Steve said that you can take his electric smoker if you want. I know
it's at least a year, maybe 2, old but he's using both the pellet grill
and the ceramic grill instead. You may decide to convert after tasting
the results. (G)

Tonight's file does not have any recipes with a carb listing, but this looks like it might be good -- not sure if it is carb friendly enough
for you though.

Title: BRUSCHETTA WITH MASCARPONE AND RASPBERRIES
Categories: Italian, Sandwiches
Yield: 1 Sandwich

1 sl Country bread, about 1/2"
-thick
Mascarpone
sm Handful ripe raspberries
Fragrant honey, like
-lavender or orange blossom,
-at room temperature

That's one I'd indulge in if I'd had a lower carb day or burned a lot
of carbs during the day. Each component isn't bad but combining them
might be more carbs than I'd want.

-!-

I'm still sort of watching my carb count--not as close a scrutiny as I
was a few years ago but trying to keep a good balance of what I eat. If
I have a good helping of protein, I can afford the carbs of ice cream
for dessert. (G)

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


... If you think you are confused now, wait until I explain it!

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

On 08-13-19 15:17, Ruth Haffly <=-
spoke to Dale Shipp about BLTs <=-

Problem is that decent tasting large tomatoes are more rare than they
used to be. Every now and then, we get one to test -- and are as

We can get heirloom tomatoes at the farmer's market. Some may still be available in late September, have to keep an eye out for them.

We gave up on the farmer's markets around here. They are only open on
limited times, once per week. Plus we could not get decent products
from them. The tomatoes were nothing special. I think we might have
better luck with Wegman's -- but even there we have given up on trying tomatoes.

disappointed as ever. The only tomato we will buy is Campari variety. They are put out by a Canadian company and either grown in an 800 acre greenhouse in Canada or in Mexico. Problem is that they are small,
about the size of a golf ball or even less. We did recently run into

I'll buy them for winter eating tomatoes; summer tomatoes usually come from the farmer's market.

a salad tomato that was pretty good -- called a sugar bomb and about
the
size of a thumbnail.

That's a new one for me.

It was new to us also, and we have not seen it since. I'm not even sure
which chain we bought it from.

BTW -- my Masterbuilt Electric Smoker died when I was trying to do the pastrami and I had to nurse the meat on my Weber's propane grill using only the front burner on low. I am even more eager to see the pellet grill that Stephen is using before I decide what to do. This is my
third electric to die on me -- kept triping the ground interupt
monitor. I.e. some sort of short.

Steve said that you can take his electric smoker if you want. I know
it's at least a year, maybe 2, old but he's using both the pellet
grill and the ceramic grill instead. You may decide to convert after tasting the results. (G)

That is what I am wondering about. I might be able to repair my
electric smoker, but have not yet made the attempt. It does have two
access panels in the back. My weber propane grill has lasted me more
than a decade, but is perhaps reaching the time when it either needs
major repair or replacement.

If you like avocado (We don't), this might be good.

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

Title: GARDEN OF EDEN SANDWICH
Categories: Sandwiches, Vegetables
Yield: 4 Sandwiches

1 lg Avocado; mashed
1/4 c Cashews; salted
1 sm Onion; sliced thin
1 Ripe tomato; sliced
4 sl American cheese -=OR=-
4 sl Swiss cheese;
2 Hard rolls; halved

Spread bread halves with mashed avocado. Layer with cashews, onion to
taste and tomato slices. Top with cheese slices and place under
broil for 4 minutes or until cheese melted. Serve immediately. Makes
4 open-faced sandwiches. Nutrition value per serving: 247 cal; 8g
pro; 17g carb; 16g fat; 14mg chol; 185mg sod; Source: Carol McAdoo
Rehme, Loveland, Colo. The Friendly Exchange, Spring 1994 Brought to
you and yours via Nancy O'Brion and her Meal-Master.

Recipe posted by: Nancy O'brion

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:36:18, 15 Aug 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

Problem is that decent tasting large tomatoes are more rare than they
used to be. Every now and then, we get one to test -- and are as

We can get heirloom tomatoes at the farmer's market. Some may still be available in late September, have to keep an eye out for them.

We gave up on the farmer's markets around here. They are only open on limited times, once per week. Plus we could not get decent products

Ours is only once a week, from 8-12, starting in April, thru the end of October. Then it is only 10-12 from November to March. Lots of good
eating, especially in the summer months.

from them. The tomatoes were nothing special. I think we might have better luck with Wegman's -- but even there we have given up on trying tomatoes.

When you come for the picnic, you'll have to visit our market. Don't
know if there will be tomatoes or not, maybe some late season ones but
there will be plenty of other local produce.

disappointed as ever. The only tomato we will buy is Campari variety. They are put out by a Canadian company and either grown in an 800 acre greenhouse in Canada or in Mexico. Problem is that they are small,
about the size of a golf ball or even less. We did recently run into

I'll buy them for winter eating tomatoes; summer tomatoes usually come from the farmer's market.

a salad tomato that was pretty good -- called a sugar bomb and about
the
size of a thumbnail.

That's a new one for me.

It was new to us also, and we have not seen it since. I'm not even
sure which chain we bought it from.

Guess you'll just have to go back to the places you've visited recently,
unless you've saved reciepts. Happy hunting. (G)

BTW -- my Masterbuilt Electric Smoker died when I was trying to do the pastrami and I had to nurse the meat on my Weber's propane grill using only the front burner on low. I am even more eager to see the pellet grill that Stephen is using before I decide what to do. This is my
third electric to die on me -- kept triping the ground interupt
monitor. I.e. some sort of short.

Steve said that you can take his electric smoker if you want. I know
it's at least a year, maybe 2, old but he's using both the pellet
grill and the ceramic grill instead. You may decide to convert after tasting the results. (G)

That is what I am wondering about. I might be able to repair my
electric smoker, but have not yet made the attempt. It does have two access panels in the back. My weber propane grill has lasted me more

Between you and Steve, you should be able to figure something out. (G)

than a decade, but is perhaps reaching the time when it either needs
major repair or replacement.

We replaced ours with the pellet grill and a small grill for quick meals
when we don't want to fire up anything larger.

If you like avocado (We don't), this might be good.

Title: GARDEN OF EDEN SANDWICH
Categories: Sandwiches, Vegetables
Yield: 4 Sandwiches

We like them, usually eating them "as is" (cut in half, lightly salted).
Steve will occaisonally put some in a sandwich, but not as the main part
of the filling, just a side note.

1 lg Avocado; mashed
1/4 c Cashews; salted
1 sm Onion; sliced thin
1 Ripe tomato; sliced
4 sl American cheese -=OR=-
4 sl Swiss cheese;
2 Hard rolls; halved

I'd go with the Swiss cheese, American is too bland. Haven't had any in
our house in decades.

---
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)

Quoting Dale Shipp to Ruth Haffly <=-

It was our 60th anniversary.

Congrats!

fried green tomatoes

I think I have only had them once or twice -- perhaps after the
movie with that title peeked my curiousity.

When I was growing up we always had enough tomato plants that we had
all the ripe tomatoes we could use and let the end of season green
ones get composted. It's only been in recent years that I've
discovered that fried green tomatoes and green tomato chow-chow are
both darned tasty.

The only tomato we will buy is Campari variety.
They are put out by a Canadian company

That would be Mastronardi Produce out of Kingsville, Ontario, in
Essex County, the heart of Canada's tomato country, not far from
Windsor and Detroit.

We did recently run into a salad tomato that was pretty good --
called a sugar bomb and about the size of a thumbnail.

That's a variety of grape tomato, smaller than a cherry tomato,
also developed by or at least for Mastronardi.

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

Title: Green Tomato Piccalilli
Categories: Condiments, Pickles, Canning, Heirloom
Yield: 1 batch

2 ga Green tomatoes
12 lg Onions
2 qt Vinegar
4 c Sugar
2 tb Dry mustard
2 tb Salt
2 tb Pepper
1 tb Ground cloves
1 tb Ground allspice

Wash and grind tomatoes, do not peel. Grind onions. Place tomatoes and
onions in a kettle. Add remaining ingredients; mix well. Cook until
tomatoes and onions are tender. Place in hot sterilized jars; seal.
Process in boiling water bath for 10 minutes. Store for at least 1
month before serving.

Recipe by: Gloria G. Wildgreebe Maple Valley, Washington.
Recipe from: National Grange Bicentennial Year Cookbook (1976)
From: Alice Poe

MMMMM


Cheers

Jim


... All that meat and no potatoes just ain't right, like green tomatoes

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Dale Shipp to Ruth Haffly on 08-13-19 03:39 <=-

We went to Shannon's Irish Pub on Tuesday for an Anniversary dinner of
their prime rib.

Your anniversary or the anniversary of Shannon's selling prime rib?
(G)

It was our 60th anniversary.

Congratulations... :)

The couple at the next table had sandwiches, one of which I could
not figure out. So, I asked the server what she had -- it was a
fried green tomato BLT. Sounds interesting.

I'd rather have my fried green tomatoes as a side dish. A proper

I think I have only had them once or twice -- perhaps after the movie
with that title peeked my curiousity.

I saw that movie, and also had my interest piqued... The fried green
tomato BLT also sounds intriguing...

BTW -- my Masterbuilt Electric Smoker died when I was trying to do the pastrami and I had to nurse the meat on my Weber's propane grill using only the front burner on low. I am even more eager to see the pellet grill that Stephen is using before I decide what to do. This is my
third electric to die on me -- kept triping the ground interupt
monitor. I.e. some sort of short.

That's a rather revolting development...

ttyl neb

... In fifty years, movies have progressed from silent to unspeakable!

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 08-15-19 15:27, Ruth Haffly <=-
spoke to Dale Shipp about BLTs <=-

We can get heirloom tomatoes at the farmer's market. Some may still be available in late September, have to keep an eye out for them.

We gave up on the farmer's markets around here. They are only open on limited times, once per week. Plus we could not get decent products

Ours is only once a week, from 8-12, starting in April, thru the end
of October. Then it is only 10-12 from November to March. Lots of good eating, especially in the summer months.

I don't know what time our farmer's markets are open, but if we are just
at home with the two of us -- we are rarely up before noon. When we
have company, or at a picnic, or on a tour, we rapidly adjust to a
schedule that is more in tune with everyone else.

When you come for the picnic, you'll have to visit our market. Don't
know if there will be tomatoes or not, maybe some late season ones but there will be plenty of other local produce.

What day of the week are they open?

This bread might put a little light in your life:-}}

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

Title: Crusty Sausage-Pepper Bread
Categories: Sandwich, Sausage, Frozen, Bread, Cheese
Yield: 2 servings

1 lb Hot Italian sausage, casings
-removed
2 1/2 c Grated cheddar cheese
1/2 c Finely chopped onion
1/4 c Seeded and finely chopped
-green bell pepper
1/4 c Finely chopped celery
2 Jalapeno chilies, finely
-chopped
2 16 oz. loaves frozen bread
-dough, thawed
2 tb (1/4 stick) butter, melted

Cook sausage in heavy skillet over med-high heat until browned, about
5 min.
Remove sausage and drain.
Preheat oven to 350. Grease 2 baking sheets. Combine sausage ,
cheese onion, bell pepper, celery and chilies in med. bowl. Roll each
dough piece out on a lightly floured surface to 9 x 16 inch rectangle.
Transfer to prepared sheets. Spread half of sausage mixture evenly
over each piece of dough, leaving 1/2 inch border. Roll up as for
jelly roll starting at long side. Brush each with butter. Bake
until golden brown, about 40 min.

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:42:16, 17 Aug 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

On 08-15-19 22:27, Jim Weller <=-
spoke to Dale Shipp about BLTs <=-

When I was growing up we always had enough tomato plants that we had
all the ripe tomatoes we could use and let the end of season green
ones get composted. It's only been in recent years that I've
discovered that fried green tomatoes and green tomato chow-chow are
both darned tasty.

When we first moved here, we were able to find some sunny spots where we
could have success growing tomatoes. Over the span of 50 years, the
trees in the public land behind our house have grown so tall and fight
so much for canopy space, that we can no longer find anyplace where they
will grow. I've taken to pots on our deck that get a moderate amount of afternoon sun for growing two types of basil and a spicy oregeno that we
like. That is about all we can manage. The last year (a decade ago??)
that we tried a tomato in a pot there, we got two tomatoes the entire
summer.

The only tomato we will buy is Campari variety.
They are put out by a Canadian company

That would be Mastronardi Produce out of Kingsville, Ontario, in
Essex County, the heart of Canada's tomato country, not far from
Windsor and Detroit.

That is them. I was initially amazed that such a tasty tomato could
grow in a Canada greenhouse, but I now believe that it is just the breed
of tomato. We are seeing other companies offer the Campari, but we
stick with the Sunset brand.

We did recently run into a salad tomato that was pretty good --
called a sugar bomb and about the size of a thumbnail.

That's a variety of grape tomato, smaller than a cherry tomato,
also developed by or at least for Mastronardi.

That might well mean that we got them at BJs. Thanks. I'll make a note
to look for them there next time we go. When we first got the Campari
tomatoes they were only at BJs box store -- but now everybody carries
them, albeit at a more expensive price for the most part.


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

Title: MEXICAN BEAN SANDWICH
Categories: Beans, Sandwiches, Mexican
Yield: 2 Servings

1 ts Vinegar
1/4 ts Chili powder (up to 1 tsp)
1/8 ts Onion powder
2 ts Salad dressing
3/4 c Pinto or kidney beans
3 tb Chopped celery
2 Flour tortillas
4 Slices tomato
2 Leaves lettuce

Mexican Bean Sandwich

Use chili powder to your personal taste. Salad dressing should be
low-fat mayonnaise type. Beans should be cooked, drained, unsalted,
chopped. (If you use canned beans see the dietary changes below.)

Mix vinegar, chili powder and onion powder with salad dressing in
bowl. Add beans and celery; mix well. Soften tortillas in heated
frying pan for about 1 1/2 minutes. Turn if necessary. Place half of
bean filling onto each tortilla near one edge. Top with lettuce and
tomato. Roll up.

Makes 2 servings - one sandwich each.

Per serving: 175 calories, 3 g fat (15%), 1 mg cholesterol, 53 mg
sodium.

If using canned drained beans, sodium will be 318 mg for pinto beans
and 282 mg sodium for kidney beans.

This combination of raw vegetables and seasonings makes a tasty
sandwich that's high in fiber and low in fat.

From: Lifetime Health Letter, Univ of Tx Health Science Center,
Houston Tx Posted by Grandma Sheila (Exner) July 1991

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 01:59:54, 17 Aug 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

We can get heirloom tomatoes at the farmer's market. Some may still be available in late September, have to keep an eye out for them.

We gave up on the farmer's markets around here. They are only open on limited times, once per week. Plus we could not get decent products

Ours is only once a week, from 8-12, starting in April, thru the end
of October. Then it is only 10-12 from November to March. Lots of good eating, especially in the summer months.

I don't know what time our farmer's markets are open, but if we are
just at home with the two of us -- we are rarely up before noon. When
we
have company, or at a picnic, or on a tour, we rapidly adjust to a schedule that is more in tune with everyone else.

OTOH, we're on more of a standard schedule still. Some of the area
markets go longer I believe, but we stay with the one in WF.

When you come for the picnic, you'll have to visit our market. Don't
know if there will be tomatoes or not, maybe some late season ones but there will be plenty of other local produce.

What day of the week are they open?

Saturday only. They tried a Wednesday afternoon market one year but it
kept getting rained out. It also had fewer farmers participating as they
were using that time for work in the fields.

This bread might put a little light in your life:-}}

Title: Crusty Sausage-Pepper Bread
Categories: Sandwich, Sausage, Frozen, Bread, Cheese
Yield: 2 servings

1 lb Hot Italian sausage, casings
-removed
2 1/2 c Grated cheddar cheese
1/2 c Finely chopped onion
1/4 c Seeded and finely chopped
-green bell pepper
1/4 c Finely chopped celery
2 Jalapeno chilies, finely
-chopped
2 16 oz. loaves frozen bread
-dough, thawed
2 tb (1/4 stick) butter, melted

Looks interesting. A few years ago we visited my in laws over Christmas
in Florida. While there, we went to a couple of pot lucks at some of
their friend's houses. One lady's son brought pepperoni bread (also had mozzarela cheese in it) from NYC; served warm, it was really good.
almost tempting enough to make a meal of, by itself. (G)


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


... It's as easy as 3.1415926535897932384626433832795028841!

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

Quoting Dale Shipp to Ruth Haffly <=-

All the women in my family love avocados and I've grown to
tolerate them.

Title: GARDEN OF EDEN SANDWICH
1 lg Avocado; mashed
1/4 c Cashews; salted
1 sm Onion; sliced thin
1 Ripe tomato; sliced
4 sl American cheese -=OR=-
4 sl Swiss cheese;
2 Hard rolls; halved

I like cashews but I'm not sure I'd want them in a cheese and veggie
sandwich. Everything else sounds good together. I'd probably add
butter and/or mayo and a sprinkle of ground chile pepper as well.

Another variation on the theme ...

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

Title: BLT Tortillas
Categories: Bacon, Chilies, Tortillas
Yield: 8 Servings

SPREAD INGREDIENTS:
1/2 c Mayonnaise
1/2 c Sour Cream
1 tb Dry ranch salad
-dressing mix
1/2 ts Crushed red pepper flakes
Tortilla Ingredients:
8 (8-inch) flour tortillas
4 c Torn lettuce
2 md (2 cups) tomatoes, chopped
16 sl Bacon, cooked

In small bowl stir together all spread ingredients. Set aside.
Warm tortillas according to package directions. Spread each
tortilla with2 tablespoons spread. Layer each with 1/2 cup
lettuce, 1/4 cup tomatoes and 2 slices cooked bacon. Bring sides
of tortillas together; secure with toothpicks.

TIP: To warm tortillas, place tortilla between 2 paper towels;
microwave on HIGH for 15 to 20 seconds or wrap tortillas in
aluminum foil and bake at 350 for 8 to 10 minutes.

From: Denise Schultz

MMMMM

Cheers

Jim

... Ranch dressing? That's not real Tex-Mex; that's Midwest-Mex.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 08-17-19 23:36, Jim Weller <=-
spoke to Dale Shipp about BLTs <=-

Quoting Dale Shipp to Ruth Haffly <=-

All the women in my family love avocados and I've grown to
tolerate them.

Title: GARDEN OF EDEN SANDWICH
1 lg Avocado; mashed

Neither Gail nor I have taken much of a liking to them. Our son likes
them, and makes a pretty good quacamole. We might have a tablespoon or
so of that if he brings it by, but would not finish a whole serving of
it.


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

Title: SANTA FE CHICKEN AVACADO MELT
Categories: Cheese, Sandwich, Poultry
Yield: 2 servings

4 T Mayonnaise
2 T Freshly chopped cilantro
-leaves, divided
1/2 T Freshly squeezed lime juice
Salt to taste
Pepper to taste
2 sl Sourdough bread, lightly
-toasted (thick slices)
2 Cooked skinless, boneless
-chicken breast halves
1 Tomato, sliced
1 Avacado, peeled and sliced
3 oz Sliced LORRAINE cheese

Combine mayonnaise, 1-1/2 tablespoons cilantro, lime juice, salt and
pepper. Spread on top of bread. Place chicken breast on bread. Layer
tomatoes, avacado and Lorraine cheese. Broil sandwich until cheese
melts. Sprinkle with remaining cilantro.
Downloaded from the WWW site of Dave & Georgette Burnside
www.synapse.net/~gemini/mealmast.htm

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:33:54, 19 Aug 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)