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

Title: Bean & Bacon Griddle Burritos
Categories: Five, Beans, Bacon, Breads, Cheese
Yield: 4 Servings

16 oz Can refried beans
1/2 c Salsa; divided
4 Flour tortillas (8")
1/2 c Cotija; crumbled -OR-
1/2 c Monterey Jack cheese;
- shredded
3 sl Bacon;
- cooked, coarse chopped
2 c Lettuce; shredded

In a small bowl, mix beans and 1/4 cup salsa until blended. Place
tortillas on a griddle; cook over medium heat 1 minute, then turn
over. Place bean mixture, cheese and bacon onto centers of
tortillas; cook until tortillas begin to crisp, 1 to 2 minutes
more.

Remove from griddle; immediately top with lettuce and remaining
salsa. To serve, fold bottom and sides of tortilla over filling.

Recipe by Stacy Mullens, Gresham, Oregon

Recipe FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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Ben Collver wrote to All <=-

Title: Bean & Bacon Griddle Burritos
Uncle Dirty Dave's Archives

I'm sure Dave would have liked to see his recipes reposted. I wish we'd been able to have access to his huge recipe collection on his computer(s).

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

Title: Creamy Chicken and Rice
Categories: Chicken, Low-cal, Casserole, Main dish, Kooknet
Yield: 6 Servings

6 7/8 oz Pkg. chicken flavor rice **
2 1/4 c Hot water
1 c Sliced mushrooms
1 1/2 lb Skinned, boned chicken breas
Cut into bite-sized pieces
1/2 ts Garlic powder
3/4 c Non-fat sour cream
1/4 ts Pepper
1 cn Low-cal cream of mushroom sp
1/4 c Cracker crumbs
1 ts Melted margarine
1/2 ts Poppyseeds

*** This recipe calls for 1 6.9 oz. package of chicken flavored rice
and vermicelli mix with chicken broth and herbs.
Cook the rice mix in a large nonstick skillet according to
package directions, using 1 tb margarine and 2-1/4 cups hot water.
When done, remove from the skillet and set aside. Wipe the skillet
with a paper towel.
Coat the skillet with cooking spray, and place over high heat
until hot. Add the chicken, mushrooms, and garlic powder: saute for
6 minutes or till the chicken loses its pink color. Combine the rice
mixture, chicken mixture, sour cream, pepper, and soup in a bowl:
stir well. Spoon into a greased 2-quart casserole. Combine the
cracker crumbs, margarine, and poppyseeds. Stir well, and sprinkle
over the chicken mixture. Bake at 350 for 35 minutes or until
thoroughly heated.
Each 1-1/3 cup serving contains 334 calories and 6.8 grams of
fat.

You can freeze this in single servings in containers or zip-lock
bags. Just heat it up in the microwave and you've got a home-cooked
meal in a hurry.

Monica Willyard, DB-Tech BBS, Stone Mountain, GA 404-296-0485

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

... Two wrongs don't make a right but two Wrights made an aeroplane.

--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Re: 4/2 Burrito Day 7
By: Sean Dennis to Ben Collver on Thu Apr 02 2026 02:32 pm

Hi Sean,

I'm sure Dave would have liked to see his recipes reposted. I wish we'd been able to have access to his huge recipe collection on his computer(s).

Dave gave me a copy of his recipe collection in 2023.

It came in 4 files:

* The main collection
* Better Homes & Gardens
* Chilehead
* Gourmet Magazines

I am currently cleaning up the last one and importing it into my database
in batches. <gopher://tilde.pink/1/~bencollver/recipes/>

If you give me an email address, i'd email you the Meal-Master databases.

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

Title: Cheddar, Bacon & Fresh Chive Biscuits
Categories: Biscuits, Pork, Herbs
Yield: 12 Servings

6 sl Bacon; thick-cut
3 3/4 c Bread flour
1 1/2 tb Baking powder
1 1/2 ts Baking soda
1 1/4 ts Salt
1/2 c Unsalted butter;
- chilled, cubed 1/2"
Butter; melted, for brushing
12 oz Sharp cheddar cheese;
- coarse grated
1/3 c Fresh chives; chopped
1 3/4 c Buttermilk; chilled
Honey (optional)

Position rack just above center of oven and preheat to
425?F/218?C.

Line heavy large baking sheet with parchment paper. Cook bacon in
heavy large skillet over medium heat until crisp and brown.
Transfer bacon to paper towels to drain, then chop coarsely.

Combine flour, baking powder, baking soda, and salt in processor;
blend 5 seconds. Add butter cubes. Blend until coarse meal forms,
about 30 seconds. Transfer flour mixture to large bowl. Add cheddar
cheese, fresh chives, and chopped bacon; toss to blend. Gradually
add buttermilk, stirring to moisten evenly. Batter will feel
sticky.

Using lightly floured hands, drop generous 1/2 cup batter for each
biscuit onto prepared baking sheet, spacing batter mounds about 2"
apart.

Bake biscuits until golden and tester inserted into center comes
out clean, 18 to 20 minutes. Brush biscuits lightly with melted
butter. Let cool 10 minutes. Serve biscuits warm or at room
temperature with honey, if desired.

Recipe by The Bon Appetit Test Kitchen

Recipe FROM: Bon Appetit, Feb 2010

Formatted by: Dave Drum, Mar 02, 2010

Uncle Dirty Dave's Archives

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Hello Ben,

03 Apr 26 07:38, you wrote to me:

If you give me an email address, i'd email you the Meal-Master
databases.

Yes, please! My email is sysop@outpostbbs.net.

Dave and I were good friends. He'd called my BBS, in all of its iterations, since 1998. He and I were polar opposites politically yet we didn't let that bother us (LOL). He was also a mean Scrabble player and we played Scrabble daily on my BBS for decades. He also would contact me if there were problems with the BBS.

I'd always wanted to go up and meet him in person but sadly, I never had the chance. I hope I will get to meet him eventually though. :)

I appreciate you sending me the databases. If they're too big to be emailed, I can arrange it for you to upload them to my FTP server also.

Thanks again.

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

Title: Sean's Salmon Patties
Categories: Main dish, Fish, Seandennis
Yield: 4 Servings

1 Can (14 3/4 oz) salmon
4 oz Saltines, finely crushed
2 T Onion flakes
2 Eggs
1 T Lemon juice
1 t Black pepper
Oil or butter for frying

Empty can of salmon into large bowl. Remove extra skin and bones if
desired. Mix all ingredients in bowl. In your favorite skillet, pour
enough oil to just cover the bottom and heat until oil shimmers. Form
patties into 4 inch by 1/2 inch patties and fry lightly until golden
brown.

Some taste suggestions: instead of using the lemon juice and pepper,
try using a "lemon and herb" seasoning mix. You could also add a
teaspoon of dill if you like that. Mrs. Dash is a favorite of mine
as well.

From: Sean's kitchen

MM'd by Sean Dennis on 19 June 2011
Updated 19 July 2023

MMMMM
=== Cut ===

-- Sean

... The week after Halloween is a lawless wasteland of dietary anarchy.
--- GoldED+/LNX 1.1.5-b20240209
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: 4/2 Burrito Day 7
By: Sean Dennis to Ben Collver on Sat Apr 04 2026 02:00 pm

Hi Sean,

If you give me an email address, i'd email you the Meal-Master databases.

Yes, please! My email is sysop@outpostbbs.net.

I sent you 4 email messages, one for each .zip archive Dave sent me.

Dave and I were good friends. He'd called my BBS, in all of its iterations, since 1998. He and I were polar opposites politically yet we didn't let that bother us (LOL). He was also a mean Scrabble player and
we played Scrabble daily on my BBS for decades. He also would contact me if there were problems with the BBS.

I like that people can be friends in spite of being polar opposites politically. That seems old-fashioned to me.

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

Title: Simnel Cake
Categories: Cakes, Easter, Holidays
Yield: 10 Servings

100 g Persian golden raisins
80 g South African blush raisins
80 g Sultanas
1 Whole orange peel cap;
- finely diced;
- and extra for decoration
60 ml Brandy or fresh orange juice
180 g Plain flour
30 g Almond flour
1 ts Ground cinnamon
1 ts Baking powder
3/4 ts Baking soda
1 pn Salt
2 tb Flax seed meal
90 ml Plant milk
4 tb Applesauce
180 g Dairy-free butter;
- at room temperature
120 g Light brown sugar
1 tb Orange marmalade;
- for brushing, up to 2
Marzipan; for decorating

Preparation time: 15 minutes
Cooking time: 45 minutes

Try this simnel cake for a vegan Easter dessert packed with dried
fruit, warm spice, and marzipan decoration. It keeps the classic
festive look while offering a plant-based twist on the traditional
loaf.

In a bowl, mix the raisins, sultanas, and diced orange peel with
brandy or orange juice. Cover and let them soak in the fridge for at
least 2 hours or overnight if you're planning ahead--go you!

Sift the plain flour, almond flour, cinnamon, baking powder, baking
soda, and salt into a medium bowl.

In a small bowl, mix the flaxseeds with plant milk and let it sit for
10 minutes. It'll thicken up into a lovely egg replacement.

Get that oven going at 160?C. Using an electric hand mixer, cream
together the vegan butter and brown sugar until fluffy. Stir in the
flax mix and applesauce until smooth. Gradually add in the dry
ingredients, mixing until just combined.

Gently fold in the soaked fruits, then transfer the batter into a
lined and lightly greased loaf tin. Bake for 45 to 55 minutes or
until a skewer poked in the center comes out clean.

Let the loaf cool completely before moving it to a serving board.
Brush with orange marmalade, top with marzipan, and sprinkle with
extra orange peel for a bit of flair.

Serve & enjoy! Slice it up and enjoy on its own or with a dollop of
vegan whipped cream. Happy Easter baking!

Recipe by Romina Callwitz

Recipe FROM: <https://plantbasednews.org/veganrecipes/desserts/
simnel-cake-for-easter/>

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I like that people can be friends in spite of being polar opposites politically. That seems old-fashioned to me.

Much better than the "if you don't believe exactly what I do,
then buzz off" new-fashioned way we see on social media today!

Mike

--- ScorpioWeb v0.22a (Linux/x86_64)
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Ben Collver wrote to Sean Dennis <=-

I sent you 4 email messages, one for each .zip archive Dave sent me.

I received them all and imported them into my MM. Thank you very much!

I like that people can be friends in spite of being polar opposites politically. That seems old-fashioned to me.

That's how it used to be. It saddens me that today it seems that with a majority of Americns, they are so polarized politically that it's automatic hatred for anyone who thinks a different way than they do and that's all I'll say in here. :)

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

Title: Russian Easter Bread
Categories: Breads, Dairy, Herbs
Yield: 2 servings

1 c Whole milk
1/2 c Sugar plus a pinch
3/4 c Unsalted butter
pn Saffron threads; crumbled
2 ts Salt
2 1/2 ts Active dry yeast
1/4 c Lukewarm water
- (105-115øF/40-46øC)
6 c All-purpose flour; +
- additional for dusting
4 lg Eggs

SPECIAL EQUIPMENT: 2 (5- to 6-cup) soufflé dishes or 2
(2-pound) cleaned empty coffee cans

MAKE DOUGH: Heat milk, sugar, butter, saffron, and salt in
a 1 quart heavy saucepan over moderate heat, stirring
occasionally, until butter is melted and sugar is
dissolved, about 2 minutes. Remove from heat and cool to
lukewarm.

Meanwhile, stir together yeast, warm water, and pinch of
sugar and let stand until foamy, about 5 minutes. (If
mixture doesn't foam, discard and start over with new
yeast.)

Put flour in a large bowl and make a large well in center.
Lightly beat 3 eggs and add to well along with milk and
yeast mixtures. Carefully stir together with a wooden
spoon, gradually incorporating flour, until a soft dough
forms. Transfer dough to a lightly floured surface and
knead, dusting with just enough flour to keep dough from
sticking, until smooth and elastic, about 10 minutes. Put
dough in a lightly oiled large bowl, turning to coat with
oil, and let rise, covered with a clean kitchen towel, in
a draft-free place at warm room temperature until doubled
in bulk, about 3 hours.

Punch down dough and let rise again, covered with towel,
until doubled in bulk, about 1 hour.

FORM LOAVES: Generously butter soufflé dishes. Punch down
dough and divide in half. Loosely wrap 1 piece in plastic
wrap and set aside. Cut away one third of remaining piece
of dough and reserve, then roll remaining two thirds into
a large ball and transfer to a soufflé dish.

Roll reserved piece of dough into an 18" long rope on
work surface with palms of your hands. Cut rope into 3
equal pieces and lay pieces vertically side by side on
work surface, about 1/4" apart. Gather 3 ends farthest
from you and press them together, then braid strands,
pressing together other ends to secure braid. Lay braid
over top of dough in soufflé dish (trim braid if using
coffee cans). Form another loaf with remaining dough in
same manner.

Cover loaves with clean kitchen towel and let rise in
draft-free place at warm room temperature until doubled in
bulk, about 1 1/2 hours (loaves will rise about 1 inch
above rims of dishes).

BAKE LOAVES: Put oven rack in middle position and preheat
oven to 350øF/175øC.

Lightly beat remaining egg with a large pinch of salt,
then brush egg over top of each loaf. Bake loaves until
golden brown and bread sounds hollow when tapped on
bottom, about 1 hour. Turn loaves out onto a rack, then
turn right side up and cool completely.

Gourmet | April 2004

YIELD: Makes 2 loaves

MM Format by Dave Drum - 27 March 2015

Uncle Dirty Dave's Archives

MMMMM

-- Sean

... Two wrongs don't make a right but two Wrights made an aeroplane.

--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Mike Powell wrote to Ben Collver <=-

Much better than the "if you don't believe exactly what I do,
then buzz off" new-fashioned way we see on social media today!

It was hoped the Internet would make people smarter. My opinion is that's
done just the opposite.

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

Title: Peanut Butter Easter Eggs
Categories: Peanut butt, Candy
Yield: 1 Servings

1 Stick plus 3 Tbsp. margarine
2/3 Box powdered sugar
1 pk Chocolate chips; (6 oz.)
1 1/3 c Peanut butter
1/4 Slab wax; (1/4 to 1/3)

Melt margarine. Cream in peanut butter. Add sugar; form into egg
shape. Melt chocolate chips and wax in top of double boiler. Dip egg
into chocolate mixture and cool. Posted to recipelu-digest by "Diane
Geary." <diane@keyway.net> on Feb 2, 1998

MMMMM

-- Sean

... People with narrow minds usually have broad tongues.

--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Mike Powell wrote to Ben Collver <=-

Much better than the "if you don't believe exactly what I do,
then buzz off" new-fashioned way we see on social media today!

It was hoped the Internet would make people smarter. My opinion is that's done just the opposite.

Initially, when it was more about linking universities and the like, I think it probably made many smarter -- or at least helped them learn something new. Even the initial www, before social media, might have done.

Once social media was born... just the opposite might be an understatement!

Mike


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