Subj : Re: Sauces To : Ruth Haffly From : Sean Dennis Date : Wed Feb 12 2025 20:51:48 -=> Ruth Haffly wrote to Sean Dennis <=- RH> Probably about the going rate these days. It's going to be a vicous RH> cycle--can't afford to go out to eat which means restarants will close RH> and we won't have any place to go, etc--until this bird flu thing gets RH> resolved and we have enough chickens to lay eggs for consumption as RH> well as their regeneration. The price of eggs will still remain high RH> because once a level is reached, it usually isn't reduced very far. That and how chicken farms mysteriously catch on fire and explode... RH> That will take some getting used to/toughening up in that area. Did you RH> get any sort of breaking in schedule or just "wear as tolerated" type RH> instructions? Just start wearing them and deal with it. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Corned Beef Supper Casserole Categories: Meats, Main dish, Rice Yield: 8 servings 1 tb Cooking oil 1 md Onion, diced 12 oz Can corned beef, chill/dice 1 cn Cream of celery or cream of Mushroom soup 3/4 c Water 1 ts Gravy Master or Kitchen Bouquet 1/4 ts Coarse ground black pepper 4 c Cooked dry rice, long grain 2 md Tomatoes, cut in 1/2" slices 1/2 c Fine dry bread crumbs 1/2 c Cheddar cheese, grated Saute onion in cooking oil until golden yellow. Add corned beef. Stir lightly until heated through. Combine soup, water, Gravy Master and pepper, stirring only to blend. Spread rice in a greased 13 by 9 by 2 inch baking dish. Spoon corned beef mixture over rice. Top with tomato slices. Sprinkle with bread crumbs and cheese. Bake, covered with foil at 375 degrees for 20 minutes. Uncover. Bake an additional 5 minutes to lightly brown the tops of the tomatoes. Serves 8 generously. Serve with a big bowl of slaw, garlic toast, beverage and a light fruit dessert. MMMMM -- Sean .... At least the doctors find me interesting... --- MultiMail/Linux * Origin: Outpost BBS * Johnson City, TN (1:18/200) .