Subj : Re: Meatloaf-Dont' Let Y
To   : Sean Dennis
From : Dave Drum
Date : Thu Oct 09 2025 05:01:30

-=> Sean Dennis wrote to Dave Drum <=-

 -=> Dave Drum wrote to Sean DennisAll <=-

 DD> Odd. Ther last three or four things you have posted to me have not
 DD> made it past Outpost.  I didn't see anything that indicated private
 DD> or confidential ... so, I brute foreced this one into this packet0

 SD> That is odd.  I haven't seen any issues here.  Drop me a private
 SD> message on the BBS if you remember what day and time you uploaded those
 SD> messages and I will check the system logs.

It's posts from you TO me. Stuff I upload seems to go out OK. This post
has not shown up at any of the other boards I frequent.  <SHRUG> But, I'd
bet this reply  posted in the packet I'm going to upsend in a few will go
out to the rest of the world and be downloaded with tomorrow morning's
mail run.

 DD> I hereby bequeath you my future meatloaf, in perpetuity. I'd much
 DD> rather do this with ground chicken ......... if I'm not using it
 DD> instead of poek in my chile verde - so I can serve ity to my Kosher
 DD> friends.

 DD>       Title: Slow Cooker Chipotle Chicken Sloppy Joes

 SD> That looks tasty too.

 SD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 SD>       Title: Breakfast Garbage Bread (Food Network)
 SD>  Categories: Breakfast, Breads, Seandennis
 SD>       Yield: 1 Servings

I just looked and found that TVFN has several "garbage" breads in their
repertoire. 
this is the one I had in stock:

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Bacon Cheeseburger Garbage Bread
 Categories: Beef, Pork, Cheese, Breads, Vegetables
      Yield: 8 servings

      2 lb Ground chuck (80/20)
     12 oz American cheese slices (30)
           A-P flour; for dusting
  1 1/2 lb Store-bought pizza dough; 
           - room temperature  
      5 tb Ketchup
      2 tb Yellow mustard
      1 md Red onion; fine chopped
     12 sl Crisp cooked bacon' broken
           - in half
     32 oz Jar dill pickle chips (35 to
           - 40 chips)
           Sesame seeds; garnish
    1/2 c  Mayonnaise
      1 ts Dried onion flakes
      1 ts sugar
           Salt & fresh ground pepper

  Recipe courtesy of Food Network Kitchen


  Set the oven @ 400ºF/205ºC and line a baking sheet with
  parchment paper.

  Heat a large skillet over medium heat. Add the beef and
  cook, stirring to break it up into small crumbles, until
  cooked through, 8 to 10 minutes. Meanwhile, roughly chop
  half of the cheese, leaving other half as slices. Set
  aside. 

  Using a slotted spoon, remove the beef from the skillet
  and transfer to a large bowl; discard the fat and liquid
  in the pan. Let the beef cool completely in the bowl,
  then stir in the chopped cheese.

  On a lightly floured work surface, roll the dough into a
  20" X 14" rectangle. Arrange the beef and cheese mixture
  evenly on one half of the dough, starting on the shorter
  end and leaving a 1" border on the sides. Drizzle 2 tb
  ketchup evenly over the beef mixture and the uncovered
  half of the dough; repeat with all the mustard, and then
  the red onion. Lay down the remaining cheese slices
  evenly over the half of the dough with no beef mixture,
  leaving a 1-inch border on the sides. Arrange the bacon
  pieces and 24 dill pickle chips just over the beef
  mixture. 

  Working from the short side with the beef mixture,
  tightly roll up the dough into a log, jelly-roll style.
  Pinch the open ends together to seal, then tuck them
  underneath the log. Transfer the log, seam side-down, to
  the prepared baking sheet, brush all over with water and
  sprinkle with sesame seeds. Bake, rotating the pan
  halfway through, until the bread is golden brown, about
  40 minutes.

  While the bread bakes, whisk together the mayonnaise,
  onion flakes, sugar, a pinch of salt and pepper and the
  remaining 3 tablespoons ketchup, 2 tablespoons finely
  chopped dill pickle chips and 1 teaspoon pickle brine in
  a small bowl. Taste, and season the special sauce with
  additional salt if needed. Let the bread cool for 10
  minutes. Slice into 8 pieces and serve warm with the
  special sauce.

  RECIPE FROM: https://www.foodnetwork.com

  Uncle Dirty Dave's Archives

MMMMM

.... "What I look forward to is continued immaturity followed by death." D.
arry
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