Subj : Re: Getting Tired To : Ruth Haffly From : Dave Drum Date : Wed Jul 30 2025 08:05:06 -=> RUTH HAFFLY wrote to DAVE DRUM <=- DD> Title: Charlie Parker's Diner Breakfast Horseshoe DD> Categories: Pork, Breads, Cheese, Sauces, Potatoes DD> Yield: 1 Serving RH> I don't know if I could eat all of this in one sitting. I'd probably be RH> able to eat about half of it; does anybody do a smaller version? DD> They offer a "Pony" version - appoximatel;y half-sized. I have trouble RH> Which means I'd probably be better off ordering something else. Egg, RH> meat and English muffin, probably but no potatoes or cheese sauce. DD> IOW an Egg McMuffin. RH> No, I prefer them as separate items. I'm not sure what kind of meat and RH> cheese McD's uses but I don't care for the way they combine with the RH> not so great egg on the muffin. We've made our own version from time to RH> time, but I still would rather have the separate components. Mickey D's uses Canadian Bascon or breeakfast sausage as the meat, the cheese is "American" (mild Cheddar). The egg is just a hard-cooked egg done in a ring to make it round. The other fats food joints use pre-mix "scrambled" egg. DD> Title: Chef Joe Schweska's Original Horseshoe Sauce Recipe DD> Categories: Cheese, Beer, Sauces DD> Yield: 3 Quarts RH> The beer would be a no go for me. I know, the alcohol cooks out but the RH> hop flavor remains. DD> And is part of the flavour profile RH> Which neither Steve nor I like. I've had cheese sauce both ways - and the real McCoy is much more to my liking. DD> I really like this recipe - but I don't make it often since I don't DD> drink beer at home and the other 5 cans of a six-pack take a lot of DD> valuable space in the icebox. DD> Title: Brussels Sprouts in Beer DD> Categories: Five, Vegetables, Beer DD> Yield: 2 Servings RH> I like Brussels sprouts, most of the time roasted, with a drizzle of of RH> balsamic vinegar and tossed with crumbled bacon. The only way Steve RH> will eat them is thin shaved in a kale salad mix we've found at Sam's RH> Club and Wegman's. I always figured they were some sort of dwarf cabbage. I like 'em baked, broiled, fried, steamed, boilede, etc. Whole or halved. Never trie4d (that I know of) shaved. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Copycat Mcdonald's Egg Mcmuffin Categories: Breads, Pork, Cheese, Eggs Yield: 1 servings 1 English muffin; split open 1 tb Butter 1 sl American cheese 1 lg Egg pn Salt 1/4 c Water 1 sl Canadian bacon Toast both halves of the English muffin until they're golden brown. Spread the butter over the insides. Place the bottom of the English muffin on a plate and lay the slice of cheese over it. Lightly grease the inside of the egg ring with vegetable shortening or oil, then set the egg ring on your nonstick skillet. Let the skillet and ring get good and hot over medium heat. Crack the egg into the egg ring and use a fork or the tip of a knife to pierce the yolk. Sprinkle the salt over the egg. Here's the big secret that I learned from a family friend, Oliver Alvarez, who works at McDonald's: Add steam. Trapping steam around the egg while it cooks helps it set quickly, and gives it a puffy, light texture. To do this, pour a bit of water in the pan around the outside of the egg ring and cover with a lid. Let the egg cook for about three minutes until it's set. Remove the pan from the heat, and gently lift the egg ring to reveal your cooked, perfectly round egg. Use a spatula to move the egg onto the cheese slice on the muffin. Add the Canadian bacon slice to the still-hot skillet and cook it for one minute on each side. Slide the hot bacon on top of the egg. Add the top half of the English muffin to complete the sandwich, and enjoy it while it's hot! HOW DO I GET THE PERFECT ROUND EGG? Look for metal egg rings with a little heft (instead of lightweight silicone). The extra weight will help prevent the egg white from seeping under the bottom. Make sure you let the skillet and egg ring get hot before adding the egg. The heat will quickly set the egg white, which helps keep it in the egg ring. If you don't want to use an egg ring, look around your kitchen! Round cookie cutters (make sure they're heat- resistant) and Mason jar lids can work just as well as an egg ring. Whichever method you're using, be sure to grease the egg ring generously (as well as the pan). If you really want to experiment, you can also use a thick onion ring slice as an egg ring but the egg may not release from the onion. Nancy Mock, Horse Apple, Vermont Makes: 1 serving RECIPE FROM: https://www.tasteofhome.com Uncle Dirty Dave's Archives MMMMM .... Want to find your lost relatives? Win the lottery!!! --- ProBoard v2.17 [Reg] * Origin: Outpost BBS * Johnson City, TN (1:18/200) .