Quoting Sean Dennis to Michael Loo <=-

I cannot stand eggs sunny side up.

Same here. I want completely firm whites and the yolks, although
not hard, somewhat thickened. My usual is over medium but on
weekends I like making Italian frittatas or Spanish tortillas:
omelettes stuffed with tasty things, that are open face, not folded,
which start in a pan on the stovetop but get finished under the
broiler.

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

Title: Tortilla De Patatas (Potato Omelette/ Spanish Frittata)
Categories: Spanish, Eggs, Ham, Cheese, Mushrooms
Yield: 2 Servings

2 lg Red potatoes; sliced
1/8 inch thick
1/2 c Olive oil
3 Eggs; separate out yolks
1/3 c Cheddar cheese; diced
1/3 c Onion; diced
1/3 c Ham; chopped
1/3 c Mushrooms; chopped
1/4 c Milk or cream
1/8 ts Baking powder
Garlic to taste
Oregano to taste

Brown potatoes in olive oil. Drain. Whip egg yolks a little bit,
add all other ingredients except egg whites. Mix thoroughly.
Beat egg whites until about double in volume (a foamy liquid) .
Fold egg whites gently into rest of mixture. Pour into a buttered,
pre-heated omelet pan. Cook gently until almost set. Keep sliding
the pan back and forth so that the omelette doesn't stick. Remove
pan from stovetop. Place under pre-heated broiler. Cook until top
is browned to your liking. Remove from oven, slide omelette onto
plate and eat.

Recipe By: Ross Parris

MMMMM


Cheers

Jim


... Tricuits are what the insides of a scareceow taste like.

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JIM WELLER wrote to SEAN DENNIS <=-

I cannot stand eggs sunny side up.

Same here. I want completely firm whites and the yolks, although
not hard, somewhat thickened. My usual is over medium but on
weekends I like making Italian frittatas or Spanish tortillas:
omelettes stuffed with tasty things, that are open face, not folded,
which start in a pan on the stovetop but get finished under the
broiler.

Allow me to recommend "basted" eggs to you gentlemen. I, like you, don't
care for snotty eggs.

Traditional basting is done in the skillet in which you cooked the bacon
or sausage, flipping the hot fat over the top of the eggs (basting) and
cooking the whites.

Restaurant-style basting is somewhat less work (imagine that) and
involves frying the eggs as usual then dropping a teaspoon or so of
water next to the cooking egg and placing a covering lid over them so
that the steam generated congeals the whites on top of the egg.

One soon learns how long to leave the cover in place for soft, medium,
or vulcanised yolks.

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

Title: Eggs Kevin
Categories: Five, Vegetables, Cheese
Yield: 2 servings

2 ts Unsalted butter
3 lg Eggs
Coarse salt & fresh ground
- pepper
1/2 c Mixed heirloom tomatoes;
- sliced
1/4 c Sliced or fine grated
- extra-sharp cheddar cheese

Heat broiler. Melt butter in an 8" nonstick ovenproof
skillet over medium-high heat until foamy. Crack eggs
into skillet, and cook until whites are almost set,
about 1 1/2 minutes.

Remove from heat. Season eggs with salt and pepper, and
top with tomatoes, then cheese. Broil until whites are
set and cheese melts and is bubbling, about 1 minute.

RECIPE FROM: https://www.marthastewart.com

Uncle Dirty Dave's Archives

MMMMM

... Being Norwegian: The art of doing disgusting things to fish
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hello JIM,

06 Oct 18 18:38 at you wrote to me:

I cannot stand eggs sunny side up.

Same here. I want completely firm whites and the yolks, although
not hard, somewhat thickened. My usual is over medium but on
weekends I like making Italian frittatas or Spanish tortillas:
omelettes stuffed with tasty things, that are open face, not folded,
which start in a pan on the stovetop but get finished under the
broiler.

It's a "mouth feel" thing for me. I like the yolks done through and through. Usually I prefer scrambled eggs these days and that's mainly due to a lack of teeth to pull and chew easily. I do love an egg on an open-face broiled ham sandwich.

... Tricuits are what the insides of a scareceow taste like.

Somewhere I read that Tricuits were just another way to recycle straw. :D

Here's something I'd make for breakfast:

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

Title: Ranch Style Brunch Eggs
Categories: Cheese/eggs
Yield: 4 Servings

8 ea Slices side bacon chopped
1 1/2 c Shredded old chedder, colby
1 c Milk
2 c Frozen hash brown potatoes
6 ea Eggs, beaten
1/2 c Thinly sliced green onions

Cook bacon in large frypan until crisp. Drain, reserving 3
tablespoons of drippings. Saute potatoes in drippings until browned,
about 10 minutes. Drivide potatoes among 4 individual greased 1 cup
shallow baking dishes. Sprinkle with cheese, then bacon. Beat
toghether eggs, milk and onions; pour into dishes. Bake at 350
degrees F oven 20 to 25 minutes for until set. Garnish.

MMMMM

Later,
Sean

... All things are possible except skiing through a revolving door.
--- GoldED+/LNX 1.1.5-b20170303
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Quoting Dave Drum to Jim Weller <=-

I cannot stand eggs sunny side up.

My usual is over medium [or]
frittatas / finished under the broiler.

recommend "basted" eggs / bacon / fat [or]
a teaspoon or so of water / covering lid/ steam

Yep, two more good ways to fully cook the whites.

Baking eggs in the oven eliminates the problem too.

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

Title: Baked "Spanish" Eggs
Categories: Tex-Mex, Eggs, Dairy, Tortillas, Chilies
Yield: 6 Servings

3 Corn tortillas, cut into
1 -inch squares
2 tb Olive oil
2 md Onions, quartered,
-thinly sliced
2 Cloves garlic, minced
1 md Green pepper, diced
2 md Tomatoes, diced
6 Eggs, beaten
3 tb Milk
4 oz Can mild green chiles,
-chopped
1/2 ts Ground cumin
1/2 ts Dried oregano
2 tb minced cilantro or parsley
salt and
fresh ground pepper to taste

Preheat the oven to 350 degrees. Heat a large skillet. Toast the
cut tortillas on the dry skillet over moderate heat, stirring
occasionally, until they are crisp. Transfer to a plate to cool.
Heat the oil in the same skillet. Add the onions and saute over
moderate heat until translucent. Add the garlic and pepper and
saute until the onion turns golden and the peppers soften. Add the
tomatoes and saute for another 2 to 3 minutes, just until they
soften a bit.

Combine the beaten eggs with the milk in a mixing bowl. Stir in
the mixture from the skillet, the tortilla bits, and all the
remaining ingredients. Oil two 9-inch pie tins and divide the
mixture among them. Bake for 25 to 30 minutes, or until set and
golden on top. Let stand for 10 minutes before serving, then cut
into wedges to serve.

Source: Vegetarian Celebrations by Nava Atlas

MMMMM


Cheers

Jim


... Scottish recipe: batter it. Batter it again. Deep fry it.

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Quoting Sean Dennis to Jim Weller <=-

Title: Ranch Style Brunch Eggs

8 ea Slices side bacon chopped
1 1/2 c Shredded old Cheddar, Colby
2 c Frozen hash brown potatoes
6 ea Eggs, beaten
1/2 c Thinly sliced green onions

It's hard to go wrong combining those five ingredients. I like
frying chopped bacon, then frying freshly diced potatoes in the
grease along with onion and celery, stirring in grated cheese
towards the end and then topping the mess with fried or poached
eggs.

Scrambled eggs can be good with seafood added, particularly just
about any smoked fish, steamed and chopped shrimp, crab or lobster,
or whole raw oysters.

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

Title: Scrambled Eggs a la Scarlatti
Categories: Fish, Smoked, Eggs
Yield: 4 Servings

1 oz Butter
1 lb Flaked hot smoked haddock
8 Beaten eggs
1 pn Salt
1/2 ts Fresh ground pepper
1/2 c Single cream

Heat the butter in a pan and add the haddock, which should be
cooked for just 1 minute. Next take the beaten eggs, and fold them
into the fish. Add the seasoning after a minute - but leave out
the salt if the haddock is fairly salty.

Just when the dish looks golden and still has a melty look to it,
pour in your single cream and stir.

MMMMM

Cheers

Jim


... If your chute doesn't open you have the rest of your life to fix it.

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On 10-07-18 06:17, Dave Drum <=-
spoke to Jim Weller about eggs <=-

Allow me to recommend "basted" eggs to you gentlemen. I, like you,
don't care for snotty eggs.

Traditional basting is done in the skillet in which you cooked the
bacon or sausage, flipping the hot fat over the top of the eggs
(basting) and cooking the whites.

We see that type of basting done on some of the cooking shows we watch.
When it happens, a moderator or judge explains (sometimes with a slight
awe in their voice) "Oh, they are using the French method of cooking".
Don't usually see it with eggs on these shows, but do see it with things
like veggies or meats.



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

Title: Catfish With Cream Sauce
Categories: Fish
Yield: 4 Servings

2 Fillets, small, catfish
-salt (to taste)
-red pepper (to taste)
-black pepper (to taste)
1/4 cn Beer
-Fish Fri (see--NOTE:)
-cooking oil (for frying)
1/4 Stick butter
1/4 c Yellow onion, finely
-chopped
1 tb Green bell pepper, chopped
1 tb Green onion, chopped
1/2 c Whipping cream
3 tb White crab meat
1/2 lb Shrimp, peeled, deveined,
-and cut into
sm Pieces
-salt (to taste)
-pepper (to taste)

In a shallow pan or dish, place the fillets. Add the salt, and
the red and black peppers. Marinate overnight in the
refrigerator.

Moisten the fillets generously with beer and then dip them in
the Fish Fri.

In a cast iron skillet, heat the oil until hot. Fry the
catfish fillets until they are golden-brown. Remove and keep
warm.

TO MAKE THE SAUCE: In a hot skillet, mix the butter, onions,
and bell peppers. Cook until wilted. Add the green onions and
cream. Boil for 5 minutes. Add the crab meat, shrimp, salt, and
pepper, to taste. Cook the sauce until the shrimp are pink.

Pour the sauce over the catfish fillets and eat.

Makes 1 serving.

NOTE: Fish Fri is packaged commercially and maybe available in
your local supermarket. To make your own version, mix
together corn flour, lemon juice, black pepper, salt,
and garlic powder (No measurements given.)

Also, I would finely chopped or minced everything in the
sauce including the crab meat; with the exception of
the yellow onion, he just writes chopped.

Another thought, make more sauce than is needed for the
fish and pour the sauce over cooked rice as well for a
side dish.

Or, leave out the catfish altogether and maybe add a
little extra crabmeat and serve over rice or noodles
by itself for a main dish. David

Recipe from: "Roger's Cajun Cookbook" by Vernon Roger, published
1987
From: David Pileggi Date: 01-12-01
Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:15:24, 08 Oct 2018
___ Blue Wave/DOS v2.30

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

On 10-07-18 12:52, Sean Dennis <=-
spoke to Jim Weller about eggs <=-

I cannot stand eggs sunny side up.

It's a "mouth feel" thing for me. I like the yolks done
through and through.

But then what do you dip your toast or English muffen in? :-}}


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

Title: Hushpuppies
Categories: Bread
Yield: 4 Servings

1 1/2 c Cornmeal
1 c Flour
3 Eggs, beaten
1 Onion, grated
2 1/2 c Milk, hot
1 c Corn kernels
2 ts Baking powder
1 Red pepper, chopped
2 tb Jalapeno pepper, chopped
1 1/2 c Cheddar cheese, grated
2 tb Butter, melted
-oil (for frying)

In a mixing bowl, combine the cornmeal and flour. Add the
beaten eggs to the cornmeal mixture. Stir. Add the onion, milk,
corn, baking powder, red pepper, and jalapeno pepper. Stir. Add
the cheddar cheese and melted butter. Blend well to form a stiff
batter.

In a pot, heat enough cooking oil to fry the hushpuppies. Drop
the batter into the hot oil by the spoonful. Fry until golden
brown. Drain on paper towels.

Recipe from: "Roger's Cajun Cookbook" by Vernon Roger, published
1987

From: David Pileggi Date: 03-03-01 Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:19:17, 08 Oct 2018
___ Blue Wave/DOS v2.30

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

JIM WELLER wrote to DAVE DRUM <=-

I cannot stand eggs sunny side up.

My usual is over medium [or]
frittatas / finished under the broiler.

recommend "basted" eggs / bacon / fat [or]
a teaspoon or so of water / covering lid/ steam

Yep, two more good ways to fully cook the whites.

Baking eggs in the oven eliminates the problem too.

If the eggs are scrambled, maybe. But it's gonna tend to give you eggs
that have been vulcanised. I prefer scrambled eggs "loose" not firm.

Baking is for tortas, frittatas, quiches and stratas.

I've tried microwaving eggs - never successfully.

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

Title: Greek Frittata
Categories: Eggs, Greens, Vegetables, Cheese
Yield: 4 Servings

3 tb Olive oil
10 lg Eggs
2 ts Kosher salt *
1/2 ts Black pepper
5 oz Bag baby spinach
1 pt Grape tomatoes; halved
4 Scallions; white & green
- parts, thin sliced
8 oz Feta; crumbled

Heat oven to 350°F/175°C.

Add the oil to a 2 quart casserole and transfer to oven
for 5 minutes.

Meanwhile, in a bowl, whisk together the eggs, salt, and
pepper. Add the spinach, tomatoes, and scallions and
combine. Gently stir in the feta.

Remove casserole from oven. Pour the egg mixture into
casserole. Bake until the frittata is browned around the
edges and slightly puffed and a knife comes out clean,
25 to 30 minutes.

* That's a LOT of salt with the already salty feta
cheese - you may want to adjust downward and pass the
salt shaker at table. -- UDD

By Frank Mentesana; September 2006

RECIPE FROM: https://www.realsimple.com

Uncle Dirty Dave's Archives

MMMMM

... Another day of wine and roses - or in your case, beer and pizza.
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dale Shipp wrote to Dave Drum <=-

Allow me to recommend "basted" eggs to you gentlemen. I, like you,
don't care for snotty eggs.

Traditional basting is done in the skillet in which you cooked the
bacon or sausage, flipping the hot fat over the top of the eggs
(basting) and cooking the whites.

We see that type of basting done on some of the cooking shows we watch. When it happens, a moderator or judge explains (sometimes with a slight awe in their voice) "Oh, they are using the French method of cooking". Don't usually see it with eggs on these shows, but do see it with
things like veggies or meats.

In Froggish that's called "arroser". I've seen & used it with meats and seafood. Never with veg. Typically (for me) butter is the basting
medium.

Living single I'll likely never cook this recipe - but, it would be
killer for post-grilling season.

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

Title: Butter-Basted, Pan-Seared Thick-Cut Steak
Categories: Five, Beef, Herbs, Vegetables
Yield: 2 Servings

1 lg (24 - 36 oz) bone-in T-bone
- or ribeye steak *
Salt & fresh ground pepper
1/4 c (60ml) oil
3 tb (45g) unsalted butter
6 Sprigs thyme or rosemary
1/2 c Fine sliced shallot

SPECIAL EQUIPMENT: 12" cast iron skillet, instant-read
thermometer

Carefully pat steak dry with paper towels. Season
liberally on all sides, including edges, with salt and
pepper. If desired, let steak rest at room temperature
for 45 minutes, or refrigerated, loosely covered, up to
3 days. *

In a 12" heavy-bottomed cast iron skillet, heat oil over
high heat until just beginning to smoke. Carefully add
steak and cook, flipping frequently, until a pale
golden-brown crust starts to develop, about 4 minutes
total.

Add butter, herbs, and shallot to skillet and continue
to cook, flipping steak occasionally and basting any
light spots with foaming butter. If butter begins to
smoke excessively or steak begins to burn, reduce heat
to medium. To baste, tilt pan slightly so that butter
collects by handle. Use a spoon to pick up butter and
pour it over steak, aiming at light spots.

Continue flipping and basting until an instant-read
thermometer inserted into thickest part of tenderloin
side registers 120-125°F/49-52°C for medium-rare or
130°F/54°C for medium, 8 to 10 minutes total.

Immediately transfer steak to a large heatproof plate
and pour pan juices on top. Let rest 5 to 10 minutes.
Carve and serve.

* NOTES: This recipe is designed for very large steaks,
at least one and a half inches thick and weighing 24 to
32 ounces (700 to 900g) with the bone in. Porterhouse,
T-bone, ribeye, and New York strip will all work. Avoid
using tenderloin steaks, as they are likely to overcook.

For better results, let steaks rest at least 45 minutes
at room temperature, or up to three days loosely covered
in the refrigerator, after seasoning in step 1.

By: J. Kenji López-Alt

RECIPE FROM: https://www.seriouseats.com

Uncle Dirty Dave's Archives

MMMMM

... "Eating is an agricultural act." -- Wendell Berry
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dale Shipp wrote to Sean Dennis <=-

But then what do you dip your toast or English muffen in? :-}}

I don't. That was something that wasn't practiced in my home growing up.

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

Title: Broccoli and Mushroom Dip
Categories: Appetizers, Dips, Cheese
Yield: 1 servings

2 c Broccoli, Chopped
1 tb Vegetable Oil
1 Garlic Clove
1/2 Onion, Chopped
1/4 lb Mushrooms, Chopped
3/4 c Cottage Cheese, Low Fat
1/4 c Yogurt, Low Fat Plain
1 pn Salt And Pepper To Taste

Cook broccoli just until tender-crisp, (3 minutes). Drain and put
under cold water. In nonstick skillet, heat oil over medium heat; add
garlic, onion and mushrooms and cook, until onion is tender. Set
aside. In blender, combine cottage cheese and yogurt; season with
salt and pepper to taste. Process just until mixed. Cover and
refrigerate. Makes 2-1/2 cups.

MMMMM

Later,
Sean

... MultiMail, the new multi-platform, multi-format offline reader!
--- MultiMail/Win
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

On 10-07-18 22:28, Jim Weller <=-
spoke to Dave Drum about eggs <=-

Yep, two more good ways to fully cook the whites.

Baking eggs in the oven eliminates the problem too.

When we lived in England decades ago, we got exposed to coddled eggs.
We even came home with some of the ceramic containers to do it. You
butter the inside of the container, break the egg into it, then screw
down the top. Put in boiling water for three minutes and you have the equivalent of a nice soft boiled egg with firm white and runny yolk.

Google will turn up a lot of references, WIKI etc. Here is a link that
has a picture that looks exactly like the egg coddlers that we have:

https://www.williams-sonoma.com/recipe/coddled-eggs.html

And here is a different use of eggs:

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

Title: Pizza Quiche
Categories: Pizza
Yield: 1 Servings

1 ts Olive oil
1/4 c Onion, diced
1 Clove garlic, minced
1/2 ts Dried oregano
1/2 ts Dried basil
Salt (to taste)
White pepper (to taste)
Cayenne pepper (to taste)
4 oz Italian sausage (hot or
Mild), removed
- from casing and crumbled
9 Inch pie shell, homemade or
Purchased
1 lb Mozzarella cheese, shredded
2 Eggs, beaten OR
1 Container egg substitute
3/4 c Milk
1 c Medium thick pizza
- or marinara sauce

Preheat the oven to 300 degrees F.

In a frying pan, combine oil, onion, garlic, oregano, and basil. Cook
over low heat until onion is soft, about 5 minutes. Add the salt,
pepper and cayenne to taste.

Meanwhile, in a separate pan, saute the sausage until cooked through.
Drain off fat.

Combine the meat with the onion mixture and spoon into the pie shell.

In a bowl, combine the mozzarella, beaten eggs/egg substitute) and
milk. Pour over the filling in the pie shell.

Bake in middle of oven for 45 minutes, or until a toothpick stuck in
the center comes out clean. Allow the quiche to cool for 10 minutes.
Heat pizza/marinara sauce.

Just before serving, cut the quiche into wedges and either spoon the
pizza sauce over quiche or pass it around at the table.

Recipe: Michael Garyantes on AT&T's Interchange

From: David Pileggi Date: 07-19
Cooking Ä

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 01:07:34, 09 Oct 2018
___ Blue Wave/DOS v2.30

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

Quoting Dale Shipp to Jim Weller <=-

in England [...] coddled eggs.

I've never coddled an egg and only occasionally poach or soft boil
them. My usual is either fried or turned into frittatas. Roslind
watches her fat and often poaches hers though and she has a little
plastic microwave cooker that holds two eggs. She adds a wee bit of
water, snaps the lid into place and zaps them 60 seconds; they
always turn out perfect with no effort involved.

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

Title: Baked Eggs And Spuds
Categories: Eggs, Vegetables, Mushrooms, Cheese, Ham
Yield: 4 Servings

4 lg Potatoes
1 tb Butter
1 Onion, chopped
1/2 Sweet green pepper, chopped
1 c Chopped mushrooms
1 c Shredded Cheddar cheese
1/2 c Diced ham
8 sm Eggs

Pierce potatoes in several places and bake at 400 F for 45 minutes
or until tender. Halve lengthwise and scoop out flesh, leaving 1/2
inch thick shell and saving flesh for another use. Set in greased
13x9 baking dish. Meanwhile, in small skillet, melt butter and
cook onion, green pepper and mushrooms for about 10 minutes, or
until most of liquid has evaporated. Spoon half of the cheese into
potato shells, top with mushroom mixture. Sprinkle with ham and
then top each with egg and sprinkle remaining cheese over top.
Bake in 400F oven for 8-10 minutes or until eggs are almost set.
Broil for 2 minutes.

For thrifty suppers, this is hard to top. For a salad side dish,
toss together julienned peeled broccoli stalks, chopped green
onions, shredded red cabbage or carrot and a tangy ranch style
dressing.

Origin: Canadian Living,
Submitted By: Nancy Vaine
Shared by: Sharon Stevens

MMMMM

Cheers

Jim


... Poutine: Canada's salad!

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JIM WELLER wrote to DALE SHIPP <=-

I've never coddled an egg and only occasionally poach or soft boil
them. My usual is either fried or turned into frittatas. Roslind
watches her fat and often poaches hers though and she has a little
plastic microwave cooker that holds two eggs. She adds a wee bit of
water, snaps the lid into place and zaps them 60 seconds; they
always turn out perfect with no effort involved.

I've seen those microwave egg cookers but never have tried one. Nice to know they work well. I have used a microwave bacon cooker and it works nicely. However, I prefer to cook bacon in the oven: a lot less messy and more even cooking at the expense of having to wait a little longer.

... Poutine: Canada's salad!

When I eventually get up to Quebec, my coworkers have a few places in mind to take me out for some poutine. It's a dead serious subject for them.

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

Title: Skidaddle Cookies
Categories: Cookies, Canadian
Yield: 1 servings

3 c Flour
1 ts Baking soda
1/2 ts Salt
3/4 c Butter
1 1/2 c Sugar, brown lightly packed
1 ts Vanilla
1 Egg
1 c Fruit cocktail, well drained
1/2 c Walnuts

"Skidaddle Ridge, New Brunswick, cam by itd name because it was a
hideout for draft dodgers. The "Skidaddlers were Democrats who, not
in sympathy with the Republican Party during the Civil War;
"skidaddled" out of the country. Most of them returned home after the
war, but many stayed to settle in New Brunswick and Southern Ontario.

These cookies are frequently packed in the lunch boxes carried by
hunters in this region."

Sift together the flour, baking soda and salt. Cream together the
butter, brown sugar and vanilla. Beat in the egg and fruit cocktail.
Stir in the dry ingredients and add the walnuts. Drop batter from a
teaspoon about 2 inches about on a greased baking sheet. Bake in 350
oven for 10 to 12 minutes, or until golden brown. MAKES: about 6
dozen Source:_The Laura Secord Canadian Cookbook_

MMMMM

Later,
Sean


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* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)