TZUTC: -0500   
   MSGID: 53864.fido_cooking@1:124/5016 2c376aba   
   REPLY: 53842.fido_cooking@1:124/5016 2c366b42   
   PID: Synchronet 3.20c-Linux master/84109375b Feb 28 2025 GCC 11.4.0   
   TID: SBBSecho 3.37-Linux master/c03919b6f Feb 11 2026 GCC 13.3.0   
   BBSID: EOTLBBS   
   CHRS: UTF-8 4   
   FORMAT: flowed   
   -=> Ben Collver wrote to Dave Drum <=-   
      
    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.   
      
    BC> Nice, you got the best of both worlds.  Around here many of the A&W's   
    BC> closed down and now they have drive-thru A&W's in gas stations.  The   
    BC> drive-thru in Myrtle Creek has a good deal on rootbeer floats every   
    BC> Friday.  I usually don't drink buckets of sugar, but once in a blue   
    BC> moon i will for old time's sake...   
      
   Long John's has the best fish & chips around. Too bad the same can't be   
   said for their version of the A&W menu items - with the exception of the   
   Root Beer.   
      
    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...   
      
    BC> I figure vegetarians can make any burrito recipe vegetarian by using   
    BC> their favorite meat substitute.  I know people who like Beyond or   
    BC> Impossible. Likewise, carnivores can convert any vegetarian burrito by   
    BC> adding their favorite meat ingredient.   
      
    BC> Many of the working class Mexican food places here offer something they   
    BC> call an Oregon Burrito, which is basically a burrito with potatoes in   
    BC> it. Here's a recipe that is close enough.   
      
   Wotsa "working class" Mexican food place? I'd assume any Mexicanish theme   
   place that doesn't have valet parking and require reservations.   
      
   Around here burritos run from the finger-food sized Mickey D's breakfast   
   item to normal sized 9" or 10" tortilla burritos sided with rice and   
   beans. Then there are a couple places where a burrito is a complete and   
   filling meal even for an eager eather. Also sided with beans and rice.   
   I only oeder those if I've nothing to do for a while, The carbs make me   
   sleepy and may trigger a nap.   
      
   Then we get into the torta category with are not common around here but    
   are/can be very nice.   
      
    BC> MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
    BC>       Title: Mexican Breakfast Burritos With Potatoes   
    BC>  Categories: Breakfast, Burritos, Mexican   
    BC>       Yield: 4 Burritos   
      
   Taters is got to be a Yanqui abberation according to my old store manager,   
   Oscar Moreno. Along with hard shell tacos. He's the one who turned me on   
   to Tortss .....   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Breakfast Tortas   
    Categories: Breads, Beans, Dairy, Pork, Cheese   
         Yield: 4 servings   
       
         4    Ciabatta rolls   
       3/4 c  Refried black beans   
       1/3 c  Sour cream   
       1/4 c  Minced fresh cilantro   
         2 ts Lime juice   
         5 dr Chipotle hot pepper sauce   
       1/8 ts Salt   
         4 lg Eggs   
       1/2 c  Shredded Monterey Jack   
              - cheese   
         1 ts Olive oil   
         4 sl Cooked bacon; halved   
       1/2 md Ripe avocado; peeled,   
              - sliced   
       1/2 c  Salsa   
         2    Green onions; chopped   
       
     Cut the top third off each roll; hollow out bottom,   
     leaving a 1/2". shell (discard removed bread or save   
     for another use). Place roll bottoms on an ungreased   
     baking sheet.   
        
     In a small bowl, combine the beans, sour cream,   
     cilantro, lime juice, chipotle pepper sauce and salt.   
     Spread 1/4 cup inside each roll. Break an egg into   
     each roll. Bake @ 400ºF/205ºC for 10 minutes.   
        
     Sprinkle cheese over eggs. Brush roll tops with olive   
     oil; place on the baking sheet. Bake until egg whites   
     are completely set and yolks begin to thicken but are   
     not firm, 5-8 minutes longer. Top each with bacon,   
     avocado, salsa and onions. Replace roll tops.   
        
     Carolyn Kumpe, El Dorado, California   
        
     Makes: 4 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
      
   ... "Some gave all. All gave some. One had bone spurs." Veterans Against Trump   
   === MultiMail/Win v0.52   
   --- SBBSecho 3.37-Linux   
    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)   
   SEEN-BY: 10/0 1 18/200 102/401 103/1 705 105/81 106/201 124/0 5016   
   SEEN-BY: 128/187 129/14 305 153/7715 154/110 214/22 218/0 1 109 215   
   SEEN-BY: 218/601 700 810 840 860 880 900 226/30 227/114 229/110 134   
   SEEN-BY: 229/206 300 307 317 400 426 428 452 470 664 700 705 266/512   
   SEEN-BY: 291/111 292/854 301/1 320/219 322/757 342/200 396/45 460/58   
   SEEN-BY: 633/280 712/848 902/26 5020/400 5075/35   
   PATH: 124/5016 218/700 229/426