Subj : Grocers was:Vaierty Pack To : Ruth Haffly From : Dave Drum Date : Sat Jun 08 2024 06:11:00 -=> Ruth Haffly wrote to Dave Drum <=- RH> My mom always used the Ann Page salad dressing, cheaper than mayo. DD> Godfrey Daniel! How long has it been since the Great Atlanic & Pacific DD> Tea Company took the gas pipe? Our last remaining example shuttered DD> its windows in '81 as the company shrank back to the Northeast RH> The one in the town where I grew up folded in the first decade of this RH> millenium. Bought out by Fresh Town, locals thought they upped prices RH> but Steve and I found them pretty much in line with what we pay. Kroger is still the #1 supermarkt retailer in America, Albertsons is in 2nd place. My Hy-Vee comes in at #12 and your Wegman's at #13. Kroger left my town in the 1980 in a labour dispute and were replaced by Shop & Save (a St. Louis outfit). We currently have s Kroger version of Sav-A-Lot (#19 on the Top 25 list) called Ruler Foods which took over half of the space of an Eagle supermarket. The other half became an outpost of Fit Club. DD> I grew out of that phase and discovered other condiments that I like DD> better for enhancing boring food. Like Woerber's Horseradish Sauce. DD> Or Heinz Spicy ketchup (made w/Tabasco) RH> I grew up with spicy brown mustard, with or without horseradish. Steve RH> grew up with yellow mustard; when we got married, he converted to spicy RH> brown so we weren't buying 2. DD> When I was at home (40s & 50s) mustard was yellow (French's). Then I DD> was introduced to Mr. Mustard ... claimed to be DiJon style and hard DD> to tell from the mustard served in Chinese restaurants. Lit up my DD> life, it did. RH> My folks bought Mr. Mustard quite often, also Goulden's but don't RH> recall them buying French's. Gulden's, as I remeber was brown with seeds in it. French's is BRIGHT yelloow. In this area it's the default on-the-table mustard in cafe and restaurant venues. 8<----- SNIP ----->8 DD> I buy nearly all of my meat at Humphrey's. Occasionally I'll pick up a DD> round of pre-stuffed pork chops at Hy-Vee if the price is attractive. RH> We get a fair amount of meat at Wegman's. I don't buy the pre stuffed RH> pork chops but will buy pork chops and make my own stuffing mix. Will RH> usually put the stuffing (dressing, since it's not stuffed into RH> anything) down in a pan, put the pork chops over that and bake. Easier RH> than trying to wrestle with putting stuffing into the chops--tried that RH> when we were first married but found it easier to do unstuffed chops. When I make stuffed chops I do as Humphrey's and Hy-Vee and cut a pocket in a thick chop and stuff it (literally) with the mixture. Cooking for one most of the time it's a genuine P.I.T.A. to stuff a pork chop. Bv)= DD> It may depend on which commisary the franchisee uses for items like DD> that. We've only got one KFC store left here (down from 4). I only go DD> there for the lunch AYCE buffet with friends - never at my suggestion. RH> We've not gone to KFC in years, tho there's at least one in WF. DD> My favourite fats food chicken used to be Brown's, a Chicago-based DD> chain. They, at one time, had five stores in my town (Springfield, IL) DD> which did very good volume. Then in the early 90s came the "Brown's DD> Chicken Massacre" near Chicago and overall sales dropped by almost DD> half. Soon the chain contracted to just the Chicago area. I still DD> miss them. DD> But Popeyes keeps me afloat. RH> We hit them up every so often, there's one in the same plaza as Harbor RH> Freight down in Raleigh. I buy very little at Harbor Freight as I don't care to support Comrade Xi and his dirty commie rats. Sometimes you can't get away from buying Chinese made stuff - but I avoid it when/where I can ... even it it is a bit more expen$ive. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Bacon-Cheddar Stuffing Categories: Breads, Pork, Vegetables, Herbs, Cheese Yield: 8 Servings 16 oz Stale bagels; in 1" cubes 2 Ribs celery; chopped 1 lg Onion; chopped 6 tb Butter; diced 1 c Stale beer 1 lb Bacon; cooked, crumbled 1 tb + 1 1/2 ts minced fresh - thyme +=OR=+ 1 1/2 ts Dried thyme Salt & pepper 1 c Chicken or pork stock 1 lg Egg 12 oz Cheddar cheese; shredded Set oven @ 350ºF/175ºC. Place bread in a single layer on two rimmed baking sheets. Bake for 15-20 minutes or until toasted, turning once. Cool completely on a wire rack. Saute celery and onion in butter in a large skillet over medium-high heat for 6-8 minutes or until tender. Reduce heat to medium; pour in beer. Bring to a boil; cook and stir for 2-4 minutes or until liquid is reduced to 1/2 cup. Remove from the heat. Stir in bacon and thyme. Season with salt and pepper to taste. Whisk stock and egg in a large bowl. Add bread cubes and bacon mixture; toss until well coated. Fold in shredded cheddar. Spoon into a greased 2 quart baking dish. Bake, covered, for 30 minutes. Uncover; bake for 15-20 minutes longer or until top is golden brown. Or use to stuff butterfly pork chops. Stuffs 8 chops nicely. Leftover stuffing may be baked and served with a nice gravy as a side dish at another meal. Uncle Dirty Dave's Kitchen MMMMM .... If we closed all the Wal-mart stores would China go bankrupt? --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .