Subj : Re: Kitchens To : Ruth Haffly From : Dave Drum Date : Sun Aug 24 2025 06:10:34 -=> Ruth Haffly wrote to Dave Drum <=- DD> After my friend John passed Les and I were helping his daughter clean DD> out hia kitchen. St. Martin de Porres food pantry took all of the DD> sealed jars and containers. Les and I divided the open chilli stuff DD> and the rest went to one of the neighbours for her kitchen. RH> Sounds like good choices all the way around. DD> Whatever works and makes sense. RH> That's the usual M.O. (G) 8<----- NIP ----->8 RH> Our church is small, as are most of them around here. A couple of them RH> are large; we have the Purple Heart Banquet in one of them. I've not RH> seen their kitchen but it's probably on par with any good sized RH> restaurant. So long as it suits the needs of the congregation. This ain't a "one size fits all" world. DD> All of those I named have equipment that came from a restaurant DD> supplier and large commercial ice boxes/freezers as well as walk-in DD> coolers. The RH> We've been members off churchs with kitchens like that. Our Legion Post RH> has a commercial kitchen also. DD> We have two Legion posts - a hangover from the bad old days of DD> segregation. Post 32 has calls their kitchen "The Mess Hall" and is DD> open to the public. Post 809 doesn't open their kitchen to the public DD> except on special days. RH> Our post rents out its kitchen since it is commercial certified. I know RH> there's a baker that comes once a week, another day a lady that makes RH> pimento cheese comes in and makes huge batches of it. We are a dry RH> post. Post 32 uses the profits from the bar and the food service for their "projects" a part goes to fund the ceremonial burial detail for Camp Butler National Ce3metary. Another partis usede to sponsor Honor Flights. And some goes into scholarships, etc. DD> temple also has two complete sets of cooking vessels - one of which DD> never see any dairy or dairy products. RH> As well as a set that doesn't see any meat or meat products. (G) DD> Well, yeah. It doesn't have to make sense - it's Kosher. Bv)= RH> I know, just giving you a bit of a hard time. 8<----- AGAIN ----->8 RH> We (and it's mostly me) go thru a lot of yogurt. It's one of my RH> breakfast staples. DD> I keep it around for snacking - especially the Dannon DD> chocolate-raspberry and the OIkos "Fruit on the bottom" stuff. RH> I usually get the Wegman's house brand in strawberry, mixed berry, RH> blueberry, peach and raspberry. If we're travelling, I'll get Dannon or RH> whatever else is close to the Wegman's. Have you ever walked back the USDA establishment number on Wgiies stuff? I did that for Hy-Vee's house branded product and found that it's the same number as is on Dannon/Oikos. DD> I often thank my lucky stars that I don't have and food allergies DD> except the banana thing - which I'm not a fan of anyway. I can do DD> all the dairy and nuts. RH> I don't have any food allergies, just some strong dislikes. DD> I know all about that. Mine is mostly bologna .... and hominy/grits. DD> Just that the grits or hominy don't make me hurl.I just don'tm want DD> to put them in my face. DD> You don't have to mess with them because of Steve's corn problem. RH> I'll get them sometimes when we're travelling and having breakfast out. RH> I like to mix them with scrambled eggs and/or cheese. I think I had to choke down too much corm meal mush when I was a child. So I came by my dislike honestly. Two of my favourite snacks in one ....... MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Homemade Yogurt-Covered Pretzels Categories: Five, Dairy, Snacks Yield: 1 pound 1 lb Bag miniature pretzels 2 c Yogurt in your preferred - flavor and variety 5 c Confectioners' sugar 1 c Melting chocolate; opt 2 tb Seedless preserves of your - choice; opt Begin by setting your oven @ 250oF/121oC. Next, combine the confectioners sugar and yogurt in a large mixing bowl and blend together with a handheld mixer. If you choose to add any seedless preserves, spoon them in and mix with the sugar and yogurt until the mixture takes on the color of the preserves. Alternatively, if you want to add chocolate to your pretzel coating, put the melting chocolates in a microwave-safe bowl and heat for 30 seconds or until melted, then add to the yogurt mixture and mix until well-blended. Using tweezers, tongs or chopsticks, dip your pretzels into your yogurt mixture one at a time, coating them completely and laying them out on wire cooling racks placed on top of baking sheets. When all your pretzels are coated and laid out, turn the oven off and place the baking sheets and wire racks inside, leaving the door ajar to prevent the pretzels from becoming soggy. Let the coated pretzels harden for 3-4 hours, then remove them from the oven. Enjoy! Make sure to store your leftovers in an airtight container. RECIPE FROM: https://sincerelynuts.com Uncle Dirty Dave's Archives MMMMM .... The worst thing to give a cat isn't dogfood, it's power of attorney. --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .