IMO, happy hours have multiple purposes. One is to attract people to
come and give the restaurant a try -- hoping that they like it well
enough to become regulars. Same could be said of the Groupon offers,
except they tend to be more at places that are either new or struggling.

There is that aspect, which may or may not work
for the establishment, because there are so many
of us bargain seekers. The key I guess is to price
happy hour at or close to the breakeven. I'm
thinking that the daily specials function in that
role as well.

We have a few places where we will return for the happy hour. Shannon's
is one (they have the best buffalo wings we have had). Another is

And the special prime rib is a good deal, too.

Cheesecake Factory. Although we have not been there in quite a while,
their selections were quite good.

I've not been to one of these in decades, because
not only does the food live up to its lactose-laden
name, the calorie and sodium counts of every dish
I checked have been really serious.

Title: Spinach & Chickpeas (Vegan)
12 oz Package frozen spinach
Leaves
1 c Chickpeas (garbanzo beans)
Already cooked
2 tb Good curry powder
2 Cloves garlic, minced
1/2 md Onion, chopped
2 c Water

What did I do to deserve that?

---------- Recipe via Meal-Master (tm) v8.01

Title: Alu Matar (Potatoes and Peas in Onion-Tomato Sauce)
Categories: India, Vegetables
Yield: 4 servings

1 1/2 lb Small Potatoes Salt, to taste
2 md Onions 1/4 ts Cayenne pepper
3 Garlic cloves 1/2 ts Tumeric, ground
1 Ginger, fresh 1/2" piece 2 lg Tomatoes, chopped
coarsely
3 tb Vegetable oil 1 c Peas
1 pn Asafoetida, crushed, opt 1/4 c Water
1/2 ts Cumin seeds 1/2 ts Garam masala

"One of the better known dishes of Uttar Pradesh cuisine, this is a
favorite at occasions ranging from a wedding buffet to a family picnic.
It
goes exceptionally well with Deep Fried Wheat Bread, a raita and Pumpkin
with Onions and Fenugreek."

Cook the potatoes until tender. Peel and set aside. In the container of a
blender or food processor, mince together the onions, garlic and ginger.
In
a large heavy-bottomed skillet over medium heat, warm the oil. Add the
asafoetida (if used) and cumin. When spices darken (1 to 2 seconds) add
the
minced onion mixture and saute until browned (about 12 minutes). Add the
salt, cayenne, tumeric and tomatoes and cook until they soften (about 5
minutes). add the peas and water; reduce the heat to low, cover and cook
for 5 minutes. Halve the cooked potatoes if they seem too large. Add them
to the pan and cook covered for another 5 minutes. Mix in the garam
masala
just before serving. SERVES: 4 with other dishes

Source: _From Bengal to Punjab: The Cuisines of India_ by Smita Chandra
posted by Anne MacLellan

-----

P.S. both your and my recipes would do better with butter
or ghee for the oil.
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On 05-21-19 10:13, Michael Loo <=-
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Cheesecake Factory. Although we have not been there in quite a while,
their selections were quite good.

I've not been to one of these in decades, because
not only does the food live up to its lactose-laden
name, the calorie and sodium counts of every dish
I checked have been really serious.

I had not noticed that. We have been there perhaps a half dozen times,
couple times for entree meals and rest for happy hour meals. We were
impressed that they did a number of different ethnic type dishes fairly
well. I don't think that we had much in the way of dairy with our
choices -- especially on our appetizer visits.

Title: Spinach & Chickpeas (Vegan)
12 oz Package frozen spinach
Leaves
1 c Chickpeas (garbanzo beans)
Already cooked
2 tb Good curry powder
2 Cloves garlic, minced
1/2 md Onion, chopped
2 c Water

What did I do to deserve that?

I thought that you like chickpeas -- and there was no eggplant in that
night's file (or at least none that I did not think you could make
better in your sleep).

P.S. both your and my recipes would do better with butter
or ghee for the oil.

Granted -- even if you did hide the comment in the basement:-}}


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

Title: RAS ASFOUR (LENTIL SOUP)
Categories: Soups
Yield: 8 Servings

1 1/2 c Yellow or orange lentils
-(go through them and pick
-out stones)
1/2 lb Choice ground beef
1/3 c Chopped fresh parsley
1 t Salt
1/4 t Pepper
2 t Olive oil
1 Onion, sliced
1/2 c Shaarla, or vermicelli
-broken into pieces
1/3 c Lemon juice

Suhour ("the meal before sunrise") is usually good, stick-to-your-ribs
food.

Rinse lentils and drain, picking out any discolored ones. Combine
with 5-6 cups water in a large kettle and bring to a boil. Lower heat
and simmer for 20 minutes, skimming off foam as it forms on top.

While the lentils are cooking, combine ground meat with parsley, salt
and pepper. Using about a tablespoon of the meal mixture for each,
form into small meatballs and chill until needed.

Heat the olive oil and saute the onion until soft and golden.
Reserve. When lentils are soft, mash them with the back of a spoon to
thicken the soup. Add shaarla (or vermicelli) and meatballs. Cook
10-15 minutes longer, until meatballs are cooked through. To serve,
divide onion slices among 6 bowls. Stir lemon juice into soup and
ladle over onions.

Makes 6-8 servings.

MMMMM


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