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     Re: Sandwich was:Blueberries   
     By: Dave Drum to Ben Collver on Tue Mar 11 2025 07:08:00   
      
   DD> We had three A&W locations here - all w/car hops as well as picnic tables   
   DD> and inside dining. They are but a distant memory since all of the A*W   
   DD> around here is part of Long John Silver's fish shoppes. Best thing about   
   DD> that is that I can get draught A&W root beer with my fish * chips.   
      
   Nice, you got the best of both worlds.  Around here many of the A&W's closed   
   down and now they have drive-thru A&W's in gas stations.  The drive-thru in   
   Myrtle Creek has a good deal on rootbeer floats every Friday.  I usually   
   don't drink buckets of sugar, but once in a blue moon i will for old   
   time's sake...   
      
   DD> Not R.O.T.M. really. Most burritos have some meat (usually beef) in them.   
   DD> Here's one ver similar tp my standard order at Los Agaves before they left   
   DD> town. I still miss them. The "Agave Burrito" used pulled pork...   
      
   I figure vegetarians can make any burrito recipe vegetarian by using their   
   favorite meat substitute.  I know people who like Beyond or Impossible.   
   Likewise, carnivores can convert any vegetarian burrito by adding their   
   favorite meat ingredient.   
      
   Many of the working class Mexican food places here offer something they   
   call an Oregon Burrito, which is basically a burrito with potatoes in it.   
   Here's a recipe that is close enough.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Mexican Breakfast Burritos With Potatoes   
    Categories: Breakfast, Burritos, Mexican   
         Yield: 4 Burritos   
      
              Potatoes; cooked   
         6 oz Turkey breakfast sausage or   
              - chorizo   
         4    Eggs; scrambled   
       1/2 c  Salsa verde or other salsa   
         1 md Avocado; diced or sliced   
         2 oz Cotija; crumbled   
         4    Burrito-sized flour   
              - tortillas   
      
     Preparation time: 10 minutes   
     Cooking time: 25 minutes   
      
     Soft flour tortillas filled with Mexican breakfast potatoes, sausage,   
     scrambled eggs, salsa, and avocado... so much flavor in every bite!   
      
     Start cooking the potatoes. While the potatoes cook, prepare   
     additional toppings, brown the sausage, and scramble the eggs.   
      
     Warm the tortillas. Layer the ingredients in the center of the   
     tortillas. Fold sides, then roll them up. Cut in half as desired.   
      
     Recipe by Tamara Andersen   
      
     Recipe FROM:   
        
      
   MMMMM   
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