Dale Shipp wrote to Ruth Haffly <=-

Catchy name... :)

For a pork bbq truck, yes. Steve brought home a lobster roll from
Cousin's Main Lobster last night--that was good! Found out they're a franchise, got their big kick to get going from appearing on "The
Shark Tank" some years ago.

We went to Panera Bread a week ago or so. Gail was happy with her
meal. I had a lobster roll at more than twice the price -- and was NOT pleased. We both like lobster, but although there was ample protein on the roll, it had hardly any flavor. We did get to use up some gift
cards I had collected from verizon points though. I seriously doubt
that we will be going back there. Much prefer the selections at
Jason's Deli.

My take on lobster is "if you dip anything in enough butter it will be palatable - mostly". I've never found much flavour in lobster meat -
unlike pork, beef or lamb/mutton, etc.

Panera does bagels very well. Other stuff average-ly. I can get better "specialty" breads at a number of in-store stupormarkup bakeries as well
as B-Z Bakery and/or Incredibly Delicious (buy local, doncha know?).

My Sunday breakfast "club" visits Panera for breakfast from time to time
(about twice a year). I usually get a Bacon, Egg & Cheese on Asiago
Cheese Bagel - which is decent if not spectacular. They do have good
coffee.

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

Title: Breakfast Sausage Bagels
Categories: Pork, Breads, Vegetables, Cheese
Yield: 4 Servings

6 oz Bulk sausage
1 lg Tomato; thin sliced
3 tb Spinach dip
4 sl Emmenthaler Swiss cheese
4 Soft bagel thins
3/4 ts Greek seasoning
1 Egg white *
1/2 ts Pepper

MMMMM----------------------GREEK SEASONING---------------------------
1 1/2 ts Dried oregano
1 ts Dried mint
1 ts Dried thyme
1/2 ts Dried basil
1/2 ts Dried marjoram
1/2 ts Dried minced onion
1/4 ts Dried minced garlic

* UDD would use the WHOLE egg

GREEK SEASONING: In a small bowl, combine all ingredients.
Store in an airtight container in a cool dry place for up
to 6 months. Yield: about 2 tablespoons.

Set oven 425°F/218°C.

Slice tomato.

Place bottom halves of bagels in a baking dish; top
with tomato. Sprinkle with Greek seasoning and pepper.

Combine spinach dip, sausage, and egg white; divide
mixture over tomatoes and flatten with back of spoon.
Bake 10-15 minutes or until sausage is thoroughly
cooked.

Top with cheese and top halves of bagels. Bake 1-2
minutes or until cheese melts. Serve.

Complete your meal with hash browns and fresh cut
fruit or fruit pastries.

Your bagel can also be served open-faced and topped
with Hollandaise sauce.

Recipe from: http://www.publix.com

Uncle Dirty Dave's Archives

MMMMM

... "When all is lost, ask the IRS - they'll find something." -- Douglas Horton
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)