Quoting Michael Loo to Jim Weller <=-

Greenhouses can be good. How long does one extend
your growing season?

A basic plastic one without a heat might get maybe 1-2 weeks extra in
both the spring and the fall.

I know one well to do avid gardener who has one that cost thousands
of dollars. It has a sturdy aluminum frame, two layers of glass, a
heater with a thermostat, a sprinkler system with a timer and powered
roof panel louvres with another thermostat so that the place doesn't
overheat. She can extend her season by 2 months both spring and fall
provided she doesn't mind the power bills.

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

Title: Keto Burger Bowls
Categories: Ground meat, Beef, Cheese, Bacon
Servings: 6

BURGER BOWLS:
2 lb lean ground beef
1 ts Worcestershire sauce
2 ts kosher salt
1/2 ts ground black pepper
1 1/2 c grated cheddar cheese
1/2 pk cream cheese, softened
1/4 ts garlic powder
2 TB chopped chives
6 sl smoked bacon
SMOKEY KETO BURGER SAUCE:
1/2 c full fat mayonnaise
1/4 c sugar-free ketchup
1 dill pickle, finely minced
2 ts grainy mustard
1 TB dehydrated onion flakes
1 ts smoked paprika
2 ts pickle brine
2 ds hot sauce
Kosher salt and black pepper
TOPPINGS:
Shredded iceberg lettuce
Sour pickles
Sliced red onion
Avocado slices
Banana pepper rings

What's a burger without a bun, you ask? Absolutely incredible, we
say. We've swapped out the usual bun and elevated the humble
hamburger patty to bowl status for a low-carb, high-flavour
Keto-friendly feast. The key to creating these juicy, bacon-wrapped
delights is not over-mixing the meat, and stuffing them with cheesy
goodness. Pair ‘em with our Smokey Keto Burger sauce and your
favourite veggie side and you'll be in burger heaven.

Keto Burger Bowls: In a medium bowl, combine cream cheese, grated
cheddar, garlic powder and chives. Set aside

Line a baking sheet with parchment paper. Place the ground beef in a
large bowl and evenly sprinkle the salt and pepper over the meat.
Add the Worcestershire sauce. Mix evenly with hands, taking care not
to overmix. Roll the meat into 6 evenly-sized balls and place on a
prepared sheet pan.

Using a 250 mL mason jar, press down in the centre each ball and
form the meat around the outside of the jar, creating a bowl shape.
Remove the jar and repeat with the other meat balls. Divide the
cheese mixture evenly between the 6 burger bowls and fill each
centre space, then wrap a bacon slice around the outside of each
one, pressing it into the side of the bowl so it doesn't slip. Chill
for 2 hours.

Preheat oven to 400F. Line a baking sheet with parchment paper and
place a wire rack over it.

Transfer burger bowls to rack. Bake for 20-25 minutes, or until
cooked through.

Keto Burger Sauce: While burger bowls are cooking, combine all
burger sauce ingredients and set aside. Prepare fillings.

When burger bowls are cooked, remove them from the rack with a small
offset spatula, letting the excess fat drip away. Place on serving
platter and garnish to taste.

From: CBC Life

MMMMM-------------------------------------------------


Cheers

Jim


___ 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 09-28-19 17:21, Jim Weller <=-
spoke to Michael Loo about greenhouses <=-

A basic plastic one without a heat might get maybe 1-2 weeks extra in
both the spring and the fall.

Start your seeds inside under grow lamps and then plant in the green
house -- get a month in the spring.

I know one well to do avid gardener who has one that cost thousands
of dollars. It has a sturdy aluminum frame, two layers of glass, a
heater with a thermostat, a sprinkler system with a timer and powered
roof panel louvres with another thermostat so that the place doesn't overheat. She can extend her season by 2 months both spring and fall provided she doesn't mind the power bills.

She must really like her zucchini:-}}


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

Title: SANDWICH RELISH
Categories: None, Sandwich
Yield: 1 Servings

-From the Kitchen of
-Lawrence & Cindy Kellie
1 c Homemade "mayonnaise"
1 1/2 ts Pimiento; finely chopped
1 1/2 ts Parsley; finely chopped
2 tb Celery; finely chopped
2 tb Dill pickle; finely chopped
2 tb Green onion; finely chopped
1 pk George Washington Broth
-golden
1/2 ts Turmeric
ds Italian seasoning

Mix all ingredients thoroughly and refrigerate. Won't keep as long as
commercial sandwich spread.

The Sandwich Cookbook

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:00:01, 04 Oct 2019
___ Blue Wave/DOS v2.30

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

Quoting Dale Shipp to Jim Weller <=-

Start your seeds inside under grow lamps and then plant in the green
house -- get a month in the spring.

We do start our tomatoes indoors.

With our cool temperatures but long hours of sunlight a lot of
green leafy plants thrive here. We always get at least two cuttings
of leaf lettuce, spinach and chard. But heating loving, seed bearing
plants like beans need hotter weather to do well, despite all the
sunshine they get. Corn won't grow here at all.

I know one well to do avid gardener who has one that cost thousands
of dollars.

She must really like her zucchini:-}}

She just loves gardening (and fresh flowers).

Today's food question: Why do the English still cook like it's the
1800s and they don't have electricity?

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

Title: Crab-Melt Canapes
Categories: Crab, Appetizers, Cheese
Servings: 8

6 oz imitation crab, salad-style
1/4 lb Jarlsberg or Swiss cheese,
shredded
1/4 c mayonnaise
1/4 ts dry mustard
32 melba rounds
1/2 c olives ripe, pitted, sliced
rosemary leaves or
watercress sprigs

About 30 minutes before serving or early in day: Chop crabmeat. In
small bowl, with fork, mix crabmeat, cheese, mayonnaise, dry
mustard, and ¼ teaspoon coarsely ground black pepper.

Spread 1 heaping teaspoon crabmeat mixture on each melba round.
Place on cookie sheets; sprinkle with 1/2 teaspoon coarsely ground
black pepper. If not serving right away, cover and refrigerate.

About 15 minutes before serving: Preheat broiler. Broil canapes
about 3 minutes or until cheese melts. Top each canape with a slice
of ripe olive. Arrange canapes and garnish on platter; serve
immediately.

Judith - home chef

From: Https://Recipeland.Com

MMMMM-------------------------------------------------

Cheers

Jim


... The D.E.A. destroyed my last garden.

___ 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 10-05-19 22:18, Jim Weller <=-
spoke to Dale Shipp about greenhouses <=-

Today's food question: Why do the English still cook like it's the
1800s and they don't have electricity?

Good question. A related question is Why are there no English
restaurants outside of the UK except for imitation pubs?


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

Title: Hot Individual Sub Sandwiches
Categories: Sandwich
Yield: 4 servings

12 Round Kaiser rolls (spring
-for the good stuff)
1 lb Deli ham lunchmeat
1 lb Hard salami lunchmeat
1 lb Turkey breast lunchmeat
1 lb Sliced mozzarella cheese
1/2 Yellow onion, thinly sliced
1/4 c Italian Dressing
-Oregano (or Italian
-seasoning)
12 Sheets aluminum

Preheat oven to 350 degrees. Slice Kaiser rolls and lightly
brush 1 teaspoon of dressing over each side. Divide the meat
among 12 rolls and stack on bottom half of each roll using
at least a few slices of salami per roll. Add a few onions
on top of the meat, then 2 slices of cheese per roll.
Sprinkle lightly with oregano or seasoning and add top of
roll. Wrap each in aluminum foil making 12 flying-saucer
looking wraps and pop in oven for 15 minutes. Serve warm
right in the foil.

<<<<<<<<<<<<<< TIP's CORNER >>>>>>>>>>>>>>>

SANDWICH BITS: If you're making grillled sandwiches,
Follow these quick tips to keep em' easy-to-eat:

* Use firm bread that won't disintegrate when you pile
on the ingredients.

* Slice vegetables, meats and cheeses evenly and on the
thin side so that they stack up well.

* For skillet sandwiches, press the sandwich down in
the skillet to keep it compact and to ensure that the
cheese melts evenly. If the sandwich is not too tall,
you can push it down with your hand; if it's bulky,
weight it down with a small skillet or a large onion
or potato.

* Once the sandwich is made, don't mess it up when you
cut it. Use a serrated knife and a gentle sawing motion.
Don't push down; let the knife do the work.

From: Paul Casey Date: 10-21-00
Recipes

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:51:38, 07 Oct 2019
___ Blue Wave/DOS v2.30

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