Subj : Re: Grocery Getters
To   : Ruth Haffly
From : Dave Drum
Date : Thu Jan 23 2025 06:01:00

-=> Ruth Haffly wrote to Dave Drum <=-

 RH> One person eating even a small "cut", like a breast, it will take time
 RH> to finish. I'm half thinking of turning the rest of this turkey into a
 RH> casserole I usually do with chicken--make several small ones so I can
 RH> pop a couple into the freezer for the "I don't want to (or have the
 RH> time to) cook tonight meals.

 DD> Or make a batch of turkey salad using a chicken salad recipe. Darn,
 DD> now I'm jonesing for some of my favourite chicken salad.

 DD> Fortunately GFS has their rotisserie chickens on sale for U$3 ea.

 RH> Sounds good. Arby's should have their mint shakes out now; we were in
 RH> there about 3 weeks ago and they said "coming in a couple of weeks".
 RH> They used to do them in December but the last few years I've seen them
 RH> in January.

I've got Arby's app on my phone. So I get their marketing e-mails. 
Haven't seen anything about MInt lately. BOGO on several of their 
sandwiches. A large fies for U$1 with a sandwich. Or U$1 regular
lemonade.

I took them up on their BOGO for a pair of French Dips.  Bv)= 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dirty Dave's French Dips
 Categories: Beef, Breads, Cheese, Sauces
      Yield: 4 Servings
 
  1 1/2 lb Deli shaved beef; medium
           - rare
      8 sl Ementhal (Swiss) or pepper
           - jack cheese; wrap removed
      1 lg Yellow onion; peeled, sliced
           Woerber's Horseradish Sauce
      4    (8") hoagie/deli rolls;
           - split, toasted
      2 tb GFS au jus base
           +=IN=+
      1 qt Tap water
           +=OR=+
 10 1/2 oz Can Campbell's Beef Consomme
           +=AND=+
    1/2    Can water
 
  Prepare the "dip" first. Either on the stove or in the
  nuker combine the base and water and heat, stirring as
  necessary until all solids are dissolved and ready to
  use. Keep warm.
  
  Split and toast the rolls. Assemble the shaved beef,
  unwrapped cheese slices, and onion onto the rolls. Add
  horseradish sauce as desired. Place tops on finished
  sandwich. Serve with a small bowl of the dipping au jus
  and potato chips or, if being elabourate French fried
  potatoes/sweet potatoes.
  
  Serves four normal people
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... A Brit teaching a Yankee about food is like the blind leading the one-eyed
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