Subj : Head Arrangements was: Commodity cheese To : Sean Dennis From : Dave Drum Date : Mon Dec 11 2023 07:20:56 -=> Sean Dennis wrote to Dave Drum <=- DD> I like all Cheddars. And the taste/texture that add to burgers. I'm not DD> sure I've ever met anyone who prefers a plain burger over a chssesy DD> one. SD> My mother. She got burnt out on all cheese when she was a kid and SD> can't stand it on anything now. Like I am with bologna. When I got out of the Navy I was living in Memphis with some buddies. Workn was scarce as was money but we managed to odd-job up enough for the rent and utilities every montth. One of the guys scored (probably ripped-off) a trove of packaged bologna. We had bologna any way you can think of and somew you'd say "Wot the?!?!?!". To this day bologna triggers my gag reflex. SD> I love Cheddar also. Extra sharp is my favorite. DD> Surprise - that's what came out the window. And it was guite tasty. SD> Hardee's shakes are surprisingly good. I love their Frisco burgers. Don't go there these days unless you're into sticker shock. I orederd a candied bacon Frisco combo a couple days ago. Burger, fries, soft drink set me back north of U$12. Heck I can go to a real restaurant, sit at a table and have a sweet young thing trot my food and beverage out to me and be out the door, tip included, for that kind of money. I wish that Frisco was less $$$$ - it was great. But that sort of pricing makes my throat slam shut (figuratively). DD> My main problem with the C-PAP is getting untangled when it's timefor DD> a potty break. Bv)= SD> I just unplug the hose from the mask. Esay to deal with when you're SD> half-asleep. DD> I quit packing several years ago as I could see myself beginng to DD> slide down a slippery slope. SD> I had to stop carrying because of the physical damage to my hands but SD> if worse came to worse, I can still handle a .45 or a 9mm just fine. Oh, I never had that problem. But the temptation to get a little too "frisky" with the iron was getting stronger. So I began leaving it at home - readily accessible but not "spur of the moment" accessible. DD> Fortunately I don't require a dentist SD> Me either. SD> Here something I'm considering making. Found it in my big "Internet SD> recipes" database. SD> MMMMM----- Recipe via Meal-Master (tm) v8.06 SD> Title: Country Beef and Rice SD> Categories: Hamburger, Rice, Beef SD> Yield: 4 Servings That looks a lot like one I've made for yonks ..... MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Beef & Pepper Skillet Categories: Beef, Pork, Vegetables, Rice, Cheese Yield: 6 servings 4 sl Thick-cut bacon in 1/2: dice 1 lb Ground chuck (80% lean) 14 1/2 oz Red Gold diced tomatoes w/ - green chilies; undrained 14 1/2 oz Can beef broth 1 tb Chilli spice mix 1/4 ts Salt 1/2 ts Garlic granules 2 c Ready Rice instant brown rice 1 md Red bell pepper; sliced 1 md Bell pepper; sliced 1 c Shredded Colby-Monterey Jack - cheese +=OR=+ 1 c Shredded Cheddar In a large cast-iron or other heavy skillet, cook bacon until crispy. Remove and set aside to drain on paper towels. Add the ground chuck to the skillet and cook over medium heat until no longer pink, 6 to 8 minutes, breaking into crumbles. Add tomatoes, broth, chilli spice, salt and garlic granules; bring to a boil. Stir in rice and peppers. Reduce heat; simmer, covered, until liquid is absorbed, 8-10 minutes. Stir in the bacon pieces. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted. Makes: 6 servings (with sides) NOTES: You can add any vegetables you like. This works with frozen blends (California Medeley or Winter Mix are very nice). It will also stand more chilies than come in the tomatoes. Red Gold is called out in the ingredients list because of their superior quality. Uncle Dirty Dave's Kitchen MMMMM .... "All these doughnuts and not a cop in sight." -- Plucky Duck --- MultiMail/Win v0.52 * Origin: Outpost BBS * Johnson City, TN (1:18/200) .