BBS:      TELESC.NET.BR
Assunto:  3/29 Lemon Chiffon 5
De:       Ruth Haffly
Data:     Mon, 6 Apr 2026 15:13:12 +0000
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Hi Sean,

 RH> He used to be very reliable; it's just in the last 6 months or so I've
 RH> not been able to count on day after day after day..............etc
 RH> mail. It's frustrating, especially since there aren't that many of us
 RH> left in this echo.

 SD> I understand.  I get my main Fido feed directly from the Zone 1
 SD> Coordinator though I have three other Fido feeds for specialty areas.

I'll probably set up an alternate (or 2) feeds as a back up. I'm not
that heavy into the internet--but do use it--but I do like the echo
here. I should probably check the listing and see if there are other
echos that may pique my interests.


 RH> I've been trying different recipies from my cook book collection and
 RH> various other sources over the past several months. Last week I tried
 RH> another new recipe (found in one of my Berlin "collection" cook books)
 RH> for Andalusian Beef Stew. It's similar to a lot of beef stews with
 RH> onion, beef, potatoes and beef stock but it also called for green
 RH> olives, paprika and stirring in sour cream at the end. I just had
 RH> Spanish paprika (with a bit of a zing) but it worked well. We stirred
 RH> the sour cream into each individual bowl since the recipe made about 6
 RH> (cut down 1/3) servings. Steve said "it's a keeper".

 SD> That sounds delicious!  Now that I have Dave's collection, I have too
 SD> many recipes to try out and that's not counting the 30 cookbooks I
 SD> have in my kitchen...

Only 30? I don't know how many cook books I have; I've never counted.
Every so often I'll pull one out and browse thru it until a recipe
shouts "TRY ME". The beef stew recipe was on the page opposite the
recipe I used about 6 weeks ago for rouladen; I'd seen the recipe then
and thought I'd give it a try. I did, and it's a keeper now.


 SD>       Title: The Brass Key Corned Beef and Cabbage Soup
 SD>  Categories: Soups &, Stews
 SD>       Yield: 10 Servings

Now that's a new way to serve corned beef and cabbage! We usually do the
traditional boiled (simmered); I add potatoes and carrots to make it
more like a New England boiled dinner. Since it's just the 2 of us, we
divide the left overs into meal size portions and put them in the
freezer. Got a couple in there now; one may be pulled out when we hit
the road next month in the camper. It'll make for a quick supper some
night when we don't want to cook. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)

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