Quoting Dale Shipp to Moderator <=-

It was my understanding that Dave (and Jim Weller) were finding
current recipes in a variety of sources.

I make it a point to provide fresh material from other sources
rather than just recycle stuff from here that has already been seen. Occasionally it will be original, from my own kitchen.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: French Onion Soup (Mon Village)
Categories: Soups, Beef, French, Cheese
Yield: 10 Servings

8 md Onions, Sliced
3 tb Butter
2 Bay Leaves
48 oz Beef Consomme
48 oz Water
3 tb HP (Steak) Sauce
2 tb Worcestershire Sauce
1/2 c Dry Sherry
Salt
Pepper
10 Slices (Round) Bread,
-Toasted
2 1/2 lb Mild White Cheddar, Sliced
-Thin

Saute the onions, butter and bay leaves in a large skillet until
the onions are transparent. Combine the onion mixture with the
consomme, water, steak (HP) sauce, Worcestershire sauce, sherry,
salt and pepper in a large saucepan. Bring to a boil. Reduce heat
to a simmer. Simmer for 5 minutes. Fill each serving bowl only 3/4
full. Float a toasted bread slice on each. Cover the bread with
cheese slices (about 1/4 lb of cheese per bowl). Place the bowls
under the broiler until the cheese melts and turns golden brown.
Serve hot.

Joel Ehrlich on rec.food.cooking

The Mon Village restaurant is in Hudson, Quebec, a small wealthy
English enclave on the south side of the Ottawa River near
Montreal. - JW

MMMMM


Cheers

Jim


... This was way before the Millennials started avocadoing everything.

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On 07-24-21 22:52, Jim Weller <=-
spoke to Dale Shipp about recipe sources <=-

It was my understanding that Dave (and Jim Weller) were finding
current recipes in a variety of sources.

I make it a point to provide fresh material from other sources
rather than just recycle stuff from here that has already been seen. Occasionally it will be original, from my own kitchen.

And I appaud the two of you for that. I just do not have the time or
energy to do that sort of research anymore. What I do instead is to
pick a theme (of the month or two), and from there try to pick recipes
that look different or fit the topic or the person.

The first paragraph of this recipe seems clear, but the second paragraph wonders me. I also doubt that an entire loaf of bread is needed. The
topping does look good.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: MUSHROOM SANDWICHES
Categories: None, Sandwich
Yield: 4 Servings

1/2 lb Mushrooms
3 tb Flour
1 c Light cream
1 ts Lemon juice
1/4 c Butter
3/4 ts Salt
2 ts Minced chives or a little
Onion juice
1 Loaf Bread, thin
-- crusts Removed

Clean and chop mushrooms finely. Saute gently in butter for 5
minutes. Blend in flour and salt. Stir in cream and cook, stirring
constantly until thickened. Add chives or onion juice and lemon
juice. Remove from heat and cool.

Spread on bread, cut in small portions, or make roll with one slice
and cut roll in half. Toast on all sides (or serve plain).

Recipe By :

MMMMM



... Shipwrecked in Silver Spring, Maryland. 00:55:28, 26 Jul 2021
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Dale Shipp wrote to Jim Weller <=-

The first paragraph of this recipe seems clear, but the second
paragraph wonders me. I also doubt that an entire loaf of bread is needed. The topping does look good.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: MUSHROOM SANDWICHES
Categories: None, Sandwich
Yield: 4 Servings

1 Loaf Bread, thin
-- crusts Removed

If you thin slice the loaf lengthwise then it sort-of makes some sense, especially with the "make roll with one slice and cut roll in half"
part of the directions. I've seen other sandwich recipes that called
for rolling a single slice like a jellyroll and cutting that into
individual portion.

Clean and chop mushrooms finely. Saute gently in butter for 5
minutes. Blend in flour and salt. Stir in cream and cook, stirring
constantly until thickened. Add chives or onion juice and lemon
juice. Remove from heat and cool.

Spread on bread, cut in small portions, or make roll with one slice
and cut roll in half. Toast on all sides (or serve plain).

Recipe By :

I don't blame the original poster. The recipe is poorly written enough
and the servings far enough off that I'd not claim credit either. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sandwich Roll
Categories: Five, Breads, Pork, Poultry, Cheese
Yield: 10 servings

1 Loaf frozen bread dough
Mustard - your choice
10 sl Deli ham
10 sl Deli turkey
1 c Cheddar cheese; shredded

Take a loaf of frozen dough out of the freezer in the
morning. Grease a loaf pan and the top of the loaf.
Cover with plastic wrap and let sit on the counter all
day or until thawed - several hours.

Set oven @ 350ºF/175ºC.

Lightly flour your counter top and roll out the bread
dough to a large rectangle - about 9" X 12".

Slather the mustard you are using (UDD likes "Mr.
Mustard" a Dijon-style mustard) on the dough, then layer
the ham and turkey. Sprinkle shredded cheese over the
meat. Roll up from the shorter end and place in your
already greased loaf pan - seam side down.

Bake for 30-45 minutes. Let cool in the pan for about 30
minutes, then remove to a wire rack to cool.

To serve, cut a generous slice and place on a pieces of
foil in the oven for 10-15 minutes until heated.

Refrigerate any left overs. (As if - UDD)

NOTES: I've made this twice. Once as a trial run -
which produced enough leftovers for a second meal. The
second go was for a party. There were NO leftovers.
First (trial run) go was with white bread. The live
action version used whole wheat.

Uncle Dirty Dave's Kitchen

MMMMM

... Mashed potatoes with skim milk is like a sports car with an automatic.
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On 07-26-21 05:45, Dave Drum <=-
spoke to Dale Shipp about recipe sources <=-

The first paragraph of this recipe seems clear, but the second
paragraph wonders me. I also doubt that an entire loaf of bread is needed. The topping does look good.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: MUSHROOM SANDWICHES
Categories: None, Sandwich
Yield: 4 Servings

1 Loaf Bread, thin
-- crusts Removed

If you thin slice the loaf lengthwise then it sort-of makes some
sense, especially with the "make roll with one slice and cut roll in
half" part of the directions. I've seen other sandwich recipes that called for rolling a single slice like a jellyroll and cutting that
into individual portion.

Never thought of that. Most store bought bread comes already sliced.

Recipe By :

I don't blame the original poster. The recipe is poorly written enough
and the servings far enough off that I'd not claim credit either.

I rarely trust the stated number of servings in a recipe until I have
actually tried it and adopted it as one of my own. As I implied, I
agree with your statement about quality and clarity of the recipe
instructions.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: High Roller Sandwich Roll-Ups
Categories: Sandwich
Yield: 4 servings

1 Bag flour tortillas
1 lg Bar of softened cream
-cheese
-Roast beef sliced thin
-Ham sliced thin
-Turkey sliced thin
-Colby Jack cheese, sliced
-thin
-Lettuce shredded thin
-strips
-Garlic powder
-Sliced tomatoes very thin

Use the back of a spatula and cover each tortilla with a thin
layer of cream cheese. Sprinkle lightly with garlic powder.
Use half of the tortilla: to layer meats, cheese, lettuce,
and tomatoes. Then roll up tortilla with cream cheese side
rolled up last so it will seal as if using glue. Cut in 1
inch pieces and serve. Serves 8-10.

<<<<<<<<<<<<<< TIP's CORNER >>>>>>>>>>>>>>>

SANDWICH BITS: If you're making grillled sandwiches,
follow these quick tips to keep em' easy-to-eat:

* Use firm bread that won't disintegrate when you pile
on the ingredients.

* Slice vegetables, meats and cheeses evenly and on the
thin side so that they stack up well.

* For skillet sandwiches, press the sandwich down in
the skillet to keep it compact and to ensure that the
cheese melts evenly. If the sandwich is not too tall,
you can push it down with your hand; if it's bulky,
weight it down with a small skillet or a large onion
or potato.

* Once the sandwich is made, don't mess it up when you
cut it. Use a serrated knife and a gentle sawing motion.
Don't push down; let the knife do the work.

From: Paul Casey Date: 07-31-00
Recipes

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:24:08, 27 Jul 2021
___ Blue Wave/DOS v2.30

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* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

If you thin slice the loaf lengthwise then it sort-of makes some
sense, especially with the "make roll with one slice and cut roll in
half" part of the directions. I've seen other sandwich recipes that called for rolling a single slice like a jellyroll and cutting that
into individual portion.

Never thought of that. Most store bought bread comes already sliced.

Thank you Otto Rohwedder and the Chillicothe (MO) Baking Co. - not as
many think Wonder Bread. Today if you want an unsliced loaf you needs
must go to the bakery. Or do it yourself.

Recipe By :

I don't blame the original poster. The recipe is poorly written enough
and the servings far enough off that I'd not claim credit either.

I rarely trust the stated number of servings in a recipe until I have actually tried it and adopted it as one of my own. As I implied, I
agree with your statement about quality and clarity of the recipe instructions.

Sometimes when entering a recipe - there is no yield quantity given. So
I make the recipe in my head and guesstimate the number of servings.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: High Roller Sandwich Roll-Ups
Categories: Sandwich
Yield: 4 servings

1 Bag flour tortillas
1 lg Bar of softened cream

Just a minor terminology quibble. I'd call that a "wrap". And leave the "sandwich" part laying on the butcher block. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rustic Italian Cheese Bread
Categories: Breads, Herbs, Cheese
Yield: 12 Servings

1 c Warm water; 125+|F/52+|C
2 tb Olive oil
3 c Unbleached flour
2 ts Sugar
1/2 ts Salt
1 ts Italian seasoning mix
1/4 ts Garlic granules
1 Packet cheese mix from a box
- of generic Mac & Cheese.
1 pk Active dry yeast
Cornmeal
1 Egg white; beaten

Place ingredients except cornmeal & egg white in bread
machine pan according to manufacturer's directions.
Process on dough setting.

Sprinkle ungreased cookie sheet with cornmeal. At end
of dough cycle, remove dough from machine; place on a
lightly floured surface. Punch down dough (If dough
is sticky, knead in additional flour before shaping).

Shape dough into baguette-shaped loaf about 12" long.
Place loaf on cornmeal-coated sheet. Cover; let rise
in warm place, 80-85+|F/27-29+|C, for 20-25 minutes or
until light and doubled in size.

Heat oven to 375+|F/190+|C. With a sharp knife, make
one deep lengthwise slash in top of loaf. Brush loaf
with egg white.

Bake for 25-35 minutes or until loaf sounds hollow
when lightly tapped.

Makes one 12 slice loaf.

NOTE: You can also let the bread machine do the baking
for you - but the loaf won't look "rustic". It will, of
course, taste just as good. - UDD

Uncle Dirty Dave's Kitchen

MMMMM

... "Life is a foriegn language; all men mispronounce it." -- Christopher
orley
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