Subj : Re: soda pop deposits
To   : Jim Weller
From : Dave Drum
Date : Mon Sep 05 2022 05:12:04

-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Does the recycling centre refund the deposit(s)

 JW>  Unlike the rest of canada, just half.

 DD> or just buy the cans at current scrap price?

 JW> We are so far away from the nearest smelter that the freight
 JW> charges exceed the market value of the scrap. We can't even get rid
 JW> of crushed cars economically.

If it weren't for the pursuit of the yellow metal and glittery rocks
you guys wouldn't probably be there .... at least not in the numbers
dotting your landscape.

 DD> Title: Beef-Barley Soup
 DD> 16 oz Can diced tomatoes
 DD> 1 c  Jarred spaghetti sauce

 JW> I don't use tomato products in mine but I do sometimes add split
 JW> green peas, similar to making Scotch Broth. And in northern France
 JW> ham and barley soup with cabbage is popular; I've made and enjoyed
 JW> that as well.

I quite like Scotch Broth and make if from time to time. My favourite
uses for cabbage are as cole slaw and as wrappers for dolmades.

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

 JW>       Title: Quick And Easy Dinner
 JW>  Categories: Beef, Crockpot, Dairy, Easy, Eggs
 JW>       Yield: 6 Servings

I've done something very sumilar to this recipe. Except I cut up the
meat into medium chunks first.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Traditional Scotch Broth
 Categories: Beef, Lamb/mutton, Soups, Vegetables
      Yield: 6 Servings
 
      1 lb Neck of mutton or boiling
           - beef *
      2 qt Cold water
      1 ts Salt
      2 tb Pearl barley
      2 tb Yellow split peas
      2 tb Dried green peas
      2 md Carrots
      2    Leeks
      3 tb Diced rutabaga **
      1 md Onion
    1/2 sm Cabbage
      1 ts Fine chopped parsley
           Salt & pepper
 
  * Lamb neck slices worked well here.
  
  ** I didn't have a rutabaga to hand. So I used a small
  turnip for that part. -- UDD
  
  Put the meat, water, salt and washed pearl barley into
  a large saucepan. Bring to a boil very slowly and skim.
  Dice the vegetables and wash and shred the cabbage and
  add to the pan. Bring the soup back to a boil again
  and simmer very gently until the meat is cooked and
  the peas are tender - about two hours.
  
  Add parsley, salt and pepper to taste.
  
  Courtesy of Fred Peters.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... "Health food makes me sick." -- Calvin Trillin 
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