Subj : Re: Leftovers To : Ruth Haffly From : Dave Drum Date : Thu Dec 26 2024 06:27:00 -=> Ruth Haffly wrote to Dave Drum <=- RH> So many to choose from. One place in western NY had a peppercorn ranch RH> as their house specialty. It was ok for one salad but I'd want more RH> variety if I were eating there regularly. We were there for my in laws RH> 50th wedding anniversary celebration 25 years ago this time frame. DD> I like peppercorn ranch once in a while. But, like you, not a steady DD> diet, Part of picking a dressing is knowing what's in the salad and DD> what's available to put on the salad. One place might have a bright red DD> "French" dressing and another a dull orange "French" dressing. One of RH> Unless it's an occaision where everything is pre set. When Steve was in RH> the Army, we attended a number of formal and informal events, dinner RH> included. Tables were usually set with a bowl of ranch dressing and RH> some other (Italian-ish?); when it was time for the meal, salads were RH> brought out. They were generally a tossed salad--heavy on the iceburg RH> lettuce, 2 or 3 cherry tomatoes, a few pieces each of cucumber and RH> julienned carrot. Nothing fancy; the entree was the feature of the meal RH> unless it was June 11--the Army birthday. For that, a big cake was on RH> display, then first cut was with a sword. Those pre-set salads sound like the Dole pre-bagged salads down the market. Add your on tomatoes - which I do, as well as some sunflower kernels, or, if I have them (seldom) pine nuts, and maybe some cheese. I have been known to take a tarted-up bagged salad, put it in a BIG bowl and make that my supper. DD> my parent's favourite dine-out places had a "Roquefort" dressing DD> that actually was a Thousand Island dressing base with shaved/ DD> shredded blue veined Gorgonzola in liberal quantities on top. DD> Gorgonzola is one of the very few blue-vein cheeses which can DD> be shredded rather than crumbled. RH> My parents usually went for bleu cheese, and most often it was a low RH> quality one. For years, Dad wasn't much of a salad eater but back in RH> 1974 a medical issue hospitalised my youngest sister for several months RH> about 75 miles away from home. Mom and Dad went to see her about every RH> other day, usually having supper out. Dad ate enough salads (free, with RH> the meal) to begin to enjoy them. After that, they appeared on our RH> dinner table on an irregular basis. One of the things I like about the local truck-stop's restaurant is that any non-breakfast meal you order comes with a chice of one of the soups of the day (they always have two except Sunday - when it's Creamy Chicken Rice soup only) or you can take a "side salad" with lettuce, shredded carrot, some sliced or diced tomato and a couple nice slices of cucumber. Even a burger & fries comes w/that choice. DD> 8<----- EDIT ----->8 DD> Never did a Mickey D's on the road. And darned seldom at home. Other DD> than their fries the rest of the menu can be bettered at any number of DD> different fats food places. Even Burger Whop is better than MdC's. DD> (talk about damning w/faint praise Bv)=). RH> I had no choice on the trips arrainged by the FH hospital. The shuttle RH> was easier for us so Steve wouldn't have to take off from work. I think RH> once or twice we both had appointments up at Beaumont (Fort Bliss RH> hospital) so we both rode the shuttle. DD> I like a few Korean dishes. But on the most part I prefer one of the DD> Chinese regional cuisines. Or the Thai non-incendiary stuff. Some heat DD> is alright. But lets not get stupid about it. Bv)= RH> I'll go for either Korean or Chinese. Got introduced to the former thru RH> a neighbor and the Army, picked up on Chinese just by trying it now and RH> then over the years. I don't do the super hot Thai, also has to have no RH> coconut or (if we're splitting a dish) cilantro. Limits the choices but RH> we've had some good dishes over the years. Most of the Thai places here (we have several) offer mild, medium, or hot heat levels. If it's a new-to-me venue I start with the medium heat then adjust up or down on future visits. DD> I know you're not a fan of soap weed. I don't care for dishes DD> overloaded with it. But some things need a bit to taste "right". DD> What's with the no coconut? Allergies or just dislike? RH> Same as peanut butter, just a dislike. Also dislike coffee, would RH> rather have a cuppa tea any day. Good thing I like peanut butter - some evenings my suppet is a couple of pairs of Ritz crackers with a nice dollop of crunchy peanut butter. Have you tried Nutella? It's sort-of a UK nut butter made with hazelnuts. And often has chocolate in it ... at least what I've seen around here. MMMMM---- Recipe via Meal-Master (tm) v8.06 Title: S'mores Crescent Rolls Categories: Five, Breds, Nuts, Snacks, Chocolate Yield: 8 servings 8 oz Tube refrigerated crescent - rolls 1/4 c Nutella; divided 2 Whole graham crackers; - broken up 2 tb Milk chocolate chips 2/3 c Miniature marshmallows Set oven @ 375oF/190oC. Unroll crescent dough; separate into 8 triangles. Place 1 teaspoon Nutella at the wide end of each triangle; sprinkle with graham crackers, chocolate chips and marshmallows. Roll up and place on ungreased baking sheets, point side down; curve to form crescents. Bake until golden brown, 9-11 minutes. In a microwave, warm remaining Nutella to reach a drizzling consistency; spoon over rolls. Serve warm. Cathy Trochelman, Brookfield, Wisconsin Makes: 8 S'mores RECIPE FROM: https://www.tasteofhome.com Uncle Dirty Dave's Archives MMMMM .... 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