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   TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC 7.5.0   
   CHRS: ASCII 1   
   -=> Ruth Haffly wrote to Dave Drum <=-   
      
    RH> I like cream soda; I do not like Dr. Pepper. I'll probably never try   
    RH> the combination tho.   
      
    DD> My first go was when somoene handed me a bottle and I took a drink   
    DD> withut paying attention - until it hit my mouth.   
      
    RH> I'll ask what it is before drinking.   
      
    DD> This was a relatively stick-in-the-mud typre event with no reasone to   
    DD> exoect something n the "gotcha" category. But it sure go my attention.   
      
    RH> I still try to peruse the available drinks or ask if offered one, what   
    RH> it is. Did find out that Olive Garden has raspberry diet Coke when we   
    RH> went there for lunch on Tuesday. I'm wondering if this means it will be   
    RH> back as a choice in the "pick your own flavor" machines.   
      
   Once in a while I get surprised by something I didn't/wouldn't have asked   
   for and am made a convert to some degree. But not often.   
      
        8<----- CLIP ----->8   
      
    DD> All Ihave left of "odd" coinage is (if I remember where I put them)   
    DD> some Loonies and Teonies (Canadian dollar/two dollar coins.   
      
    RH> I don't have any of them but do have an assortment of European   
    RH> countries coinage as we were stationed in Germany pre EU. I've got a   
    RH> few Canadian pennies, Mexican pesoes, various Asian coinage, also some   
    RH> Polish paper money.   
      
   I have a couple of Russian 10 rubble nots somewhere in all of my plunder.   
   when I last looked they were worth about 8c/Americn .....   
      
    DD>  As they say "A pint's a pound, the world around." What we need is   
    DD>  a good  five-cent nicklel.   
      
    RH> Now more than ever, now that the penny is going away.   
      
   It will be a while before they disppear. But they have quit making new ones.   
      
    DD> One of the lacals here quit doing pennies a could years ago. Roundibng   
    DD> each transaction to the neareast nickel. And not doing paper dollarsa.   
      
    RH> When we were stationed in Germany, both the (American) post office and   
    RH> bank on post dealt with pennies, all other facilities rounded to the   
    RH> nearest nickel. IIRC, I rolled maybe a dollar or so in pennies over the   
    RH> almost 6 years we were over there.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Falscher Hase   
    Categories: Beef, Meatloaf, Pork   
         Yield: 4 Servings   
       
       1/2 lb Ground Beef; lean   
       1/2 lb Ground Pork; lean   
         1 md Onion; chopped   
         3 tb Bread Crumbs   
         3 tb Water; cold   
         2 lg Eggs   
       1/2 ts Salt   
         1 ts Paprika   
         1 ts Prepared mustard   
         2 tb Parsley; Chopped   
         3 lg Hard cooked eggs; peeled   
         4 sl Bacon   
         4 tb Oil   
         1 c  Beef Broth   
      
   MMMMM---------------------------SAUCE--------------------------------   
       1/4 c  Water; Hot   
       1/4 c  Water   
         1 ts Cornstarch   
       1/2 c  Sour Cream   
       
     Thoroughly mix ground meats, onion, bread crumbs, 3 Tb cold water, and   
     eggs. Flavor w/salt, praprika, mustard, & parsley. Blend ingredients   
     thoroughly.   
        
     Flatten out meat mixture in the shape of a square, (8" X 8"). Arrange   
     whole hard-boiled eggs in a row along the middle of the meat. Fold   
     sides of meat pattie over the eggs. Shape meat carefully into a loaf   
     resembling a flat bread loaf.   
        
     Occasionally rinse hands in cold water to prevent sticking.   
        
     Cube 2 strips bacon; cook in a Dutch oven about 2 minutes. Carefully   
     add the oil; heat. Place meatloaf in the Dutch oven and cook until   
     browned on all sides. Cut remaining bacon strips in half and arrange   
     over the top of the meatloaf.   
        
     Place uncovered Dutch oven in a preheated oven for about 45 minutes.   
     While meat is baking, gradually pour hot beef broth over the top of   
     the meatloaf; brush occasionally with pan dripping.   
        
     When done remove meat to a preheated platter and keep it warm. Add   
     1/4 cup of hot water to pan and scrape all gribbens from the bottom.   
     Bring to a gentle boil and add cornstarch that has been mixed with   
     1/4 cup water. Cook until bubbly and thick.   
        
     Remove from heat and stir in sour cream. Reheat to warm. Season   
     w/salt and pepper if desired.   
        
     Serve the sauce separately.   
        
     From: http://www.recipesource.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Add a Flintstones vitamin for a completely nutritious breakfast.   
   --- MultiMail/Win v0.52   
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