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   -=> Ben Collver wrote to Dave Drum <=-   
      
    DD> Title: Peach Skillet Cake w/Sorghum Flour   
      
    BC> This one sounds good to me, i'm saving it to try later with a can of   
    BC> peaches.  Thanks!   
      
    BC> I don't understand how y'all can feel comfortable disclosing all those   
    BC> medical details in a public Internet-accessible forum.  Maybe i will   
    BC> eventually understand if i survive that long.  ;)   
      
   I'm 83 years old and have nothing to hide. I'm not sure if Ruth has    
   hit Social Security age yet or not. Disclosing details such as we chat    
   about in here is unlikely to increase either postal or electronic SPAM.   
      
   I can count on getting a couple of hearing aid leaflets and at least one   
   for burial insurance pamphlet every week.    
      
   The bury-em-deep folks don't know I have a pre-paid cremation and have    
   old my brother to put my ashes in the trunk of his car to use at need   
   for trasction. So I can go on being of some use to someone   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Meaty Sloppy Joe Pockets   
    Categories:    
         Yield: 8 servings   
      
         1 lb Ground beef (90%/10%)   
       1/4 c  Finely chopped onion   
       1/4 c  Finely chopped celery   
       1/4 c  Shredded carrot   
         8 oz Can tomato sauce   
       1/4 c  Ketchup   
         2 tb Brown sugar   
         1 tb Red wine vinegar   
         1 tl Worcestershire sauce   
       1 tb Tomato paste   
    16.3 oz Can large refrigerated   
            - buttermilk biscuits   
     1/2 c  Shredded Cheddar cheese; opt   
      
     In a large skillet, cook beef, onion, celery and carrot   
     over medium heat 6-8 minutes or until beef is no longer   
     pink and vegetables are tender, breaking up beef into   
     crumbles; drain.   
      
     Stir in tomato sauce, ketchup, brown sugar, vinegar,   
     Worcestershire sauce and tomato paste. Bring to a boil.   
     Reduce heat; simmer, uncovered, 10-15 minutes or until   
     thickened, stirring occasionally. Cool completely.   
      
     Seat oven @ 350oF/175oC.   
      
     On a lightly floured surface, pat or roll each biscuit   
     into a 6-in. circle. Spoon scant 1/3 cup beef mixture   
     over half of each circle to within 1/2 in. of edge. If   
     desired, sprinkle with cheese. Fold dough over filling;   
     press edge with a fork to seal.   
      
     Place on an ungreased baking sheet. Cut three slits in   
     top of each. Bake 18-20 minutes or until golden brown.   
      
     Shelly Flye, Albion, Maine    
      
     Makes: 8 servings   
      
     RECIPE FROM: https://www.tasteofhome.com   
      
     Uncle Dirty Dave's Archives   
      
   MMMMM   
   .   
      
   ... "A cheapskate won't tip a server. I'm just careful with my money" Dave Drum   
   --- MultiMail/Win v0.52   
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)   
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