BBS: TELESC.NET.BR
Assunto: 3/29 Lemon Chiffon 5
De: Ben Collver
Data: Wed, 1 Apr 2026 07:24:03 -0700
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Re: 3/29 Lemon Chiffon 5
By: Ruth Haffly to Ben Collver on Mon Mar 30 2026 11:42 am
Hi Ruth,
RH> I'm back................after about 2 weeks of no Fido. Don't know why but
RH> it was most frustrating.
Ugh.. Since i don't run my own BBS, if that happened to me, i'd just hop
over to a different BBS and use it instead.
RH> A Whataburger just opened up this past Tnursday in town, lines were out
RH> the door. We stopped in on Saturday night, had to wait about 15 minutes
RH> before we got inside, then placed our to go order and had to wait another
RH> 20 mnutes or so before it was ready. Took it home--I ordered a junior with
RH> no mustard and onion rings. Burger came out--a regular size patty on a
RH> generic hamburger bun with tomato, chopped onions and 3/4 wilted (still
RH> had a small section of crunch) lettuce. Steve got the patty melt (2
RH> burgers with cheese, not sure what else on bread) and onion rings. This
RH> will not be a regular stop for us; we were much less than impressed with
RH> the meal.
Bummer on that fats food experience. Last year my cousin took me to
In-N-Out Burger for my first time. I liked that the place was clean and
had wide windows so i could watch them working in the kitchen while we
were in the drive-through. To me it seemed high priced. The food was
fine, but nothing to write home about. They always have big lines, so
they must be doing something right.
Tomorrow i plan to go to a Thai place with my cousin. I haven't totally
decided yet what i want to get.
* Exported from MasterCook *
Polenta Pasticciata (Polenta Lasagne)
Recipe By : Cook's magazine, Nov 1989
Serving Size : 6 Preparation Time :0:00
Categories : Italian Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 c Polenta
1/3 oz Dried porcini or
- other wild mushrooms
3 tb Olive oil
3 tb Butter
1 md Onion -- minced
3 tb Italian parsley -- minced
1 lg Carrot -- minced
1 lg Celery rib -- minced
1 lb Lean ground beef
3 tb Tomato paste
2/3 c Dry red wine
35 oz Can plum tomatoes -- drained
Salt & ground black pepper
2/3 lb Pecorino cheese -- grated
Pour polenta on an oiled work surface and spread 1/4" thick. Let
stand until cooled completely and firm, about 15 minutes. Cut into
3" squares; set aside. Can transfer squares to a baking sheet,
cover and refrigerate overnight.
Sauce:
Soak dried mushrooms in 1/3 cup warm water until softened, about
30 minutes. Strain liquid through a fine sieve; reserve. Chop
mushrooms coarse.
To Cook:
Heat oil and butter in a large skillet. Add onions, parsley,
carrots, and celery; saute until softened, about 10 minutes. Add
ground meat; saute until lightly browned, about 8 minutes. Stir in
mushrooms, reserved mushroom soaking liquid, tomato paste, and
wine; simmer for 5 minutes. Add tomatoes and their reserved juice;
partially cover and simmer until sauce thickens slightly, about
30 minutes. Season this sauce with 1 ts salt and 1/2 ts pepper or
to taste. Can cool, cover, and refrigerate overnight.
Heat oven to 450?F. Arrange half of the polenta squares in the
bottom of an oiled 13x9" baking pan. Pour half the sauce over the
polenta squares; spread to cover. Sprinkle half the grated cheese
over the sauce. Repeat with another layer of each. Bake until
lasagne is heated through and cheese is golden brown, 15 to
20 minutes; let stand 10 minutes, cut into squares and serve.
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--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)
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