MSGID: 1:18/200.0 68e787fa   
   -=> 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.   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   
      
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