Ruth Haffly wrote to Dave Drum <=-

Hi Dave,

Our church is small, as are most of them around here. A couple of them
are large; we have the Purple Heart Banquet in one of them. I've not
seen their kitchen but it's probably on par with any good sized restaurant.

So long as it suits the needs of the congregation. This ain't a "one
size fits all" world.

True, and this one caters very much to the college/seminary/young
married folks. We're going to try to find one (near home) that doesn't ignore the older generations.

Ask one of the inmates of a senior citizen's home who is of your religious bent.

We have two Legion posts - a hangover from the bad old days of segregation. Post 32 has calls their kitchen "The Mess Hall" and is
open to the public. Post 809 doesn't open their kitchen to the public except on special days.

Our post rents out its kitchen since it is commercial certified. I know there's a baker that comes once a week, another day a lady that makes pimento cheese comes in and makes huge batches of it. We are a dry
post.

Post 32 uses the profits from the bar and the food service for their "projects" a part goes to fund the ceremonial burial detail for Camp Butler National Ce3metary. Another partis usede to sponsor Honor
Flights. And some goes into scholarships, etc.

We have several on going fund raisers, biggest one is a monthly pancake breakfast. Profits are used in various ways that benefit both veterans
and the community. Menu is choice of blueberry or plain pancakes, breakfast sausage, orange juice and coffee. If he goes, Steve usually brings a small bottle of maple syrup for his pancakes. (G)

Post 32 is located across from the main gate of the state fairgroound.
And the have a large (several acres) lot to the west of the post. They
park cars there during fiar time and clean up monetarily. My Vintage
Iron Riders (old folks, old motorcycles) ran the parking for them mid-
week (Wednesday) for a rake-off per each carp arked. We cleared over
U$700 for the day. Which tells me the Legion is "cleaning up".

8<----- AGAIN ----->8

We (and it's mostly me) go thru a lot of yogurt. It's one of my
breakfast staples.

I keep it around for snacking - especially the Dannon
chocolate-raspberry and the OIkos "Fruit on the bottom" stuff.

I usually get the Wegman's house brand in strawberry, mixed berry, blueberry, peach and raspberry. If we're travelling, I'll get Dannon or whatever else is close to the Wegman's.

Have you ever walked back the USDA establishment number on Wgiies
stuff? I did that for Hy-Vee's house branded product and found that
it's the same number as is on Dannon/Oikos.

I've not, but I've had enoough Oikos to know that they're 2 different yogurts.

I note that Chobani is on sale at Hy-Vee 10 5.3 oz Fruit-On-The-Bottom
for U$10. Next week's snacking is covered .... Bv)=

I know all about that. Mine is mostly bologna .... and hominy/grits.
Just that the grits or hominy don't make me hurl.I just don'tm want
to put them in my face.

You don't have to mess with them because of Steve's corn problem.

I'll get them sometimes when we're travelling and having breakfast out.
I like to mix them with scrambled eggs and/or cheese.

I think I had to choke down too much corm meal mush when I was a
child. So I came by my dislike honestly.

Sounds like me and peanut butter. We were raised on a lot of oatmeal
and cream of wheat breakfasts, only allowed about 1/2 tsp brown sugar
and a splash of milk. When I got on my own, I started adding cinnamon
and raisins, plus more brown sugar, to my oatmeal--made it SO (!!!)
much better! My parents also insisted that we have a piece of bread
after having the cereal. It wasn't a lot of cereal so the bread was supposed to finish filling you up. The cereal filled me enough and I didn't really want white bread but I had to choke it down. But, I
survived childhood and can now have whatever I want for my breakfast
(G); the other day I saw some left over dressing (stuffing) in the
fridge and grabbed that to go with my yogurt.

Two of my favourite snacks in one .......

Title: Homemade Yogurt-Covered Pretzels
Categories: Five, Dairy, Snacks
Yield: 1 pound

Now that's something I'd reach for in a NY Minute! (G)

Humphrey's (our last family-owned/run market) has locally-made yogurt
encased pretzels. The problem is that every time I buy a bag they seem
to evaporate when I open the bag. They are very prone to being excess
consumed. Bv)=

They have also begun stocking Praline Pecans. Oh! My waistline.

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

Title: Pecan Pralines
Categories: Nuts, Dairy, Candy
Yield: 2 1/4 pounds

3 ts Butter
1/2 c Butter; in cubes
2 c Sugar
1 c (packed) brown sugar
1 c Half & Half cream
1/2 c Sweetened condensed milk
1 tb Light corn syrup
ds Salt
3 c Pecan halves
1/2 ts Vanilla extract

Line 3 baking sheets with foil and grease the foil with
1 teaspoon butter each; set aside.

In a large heavy saucepan over medium heat, melt cubed
butter. Stir in sugars, cream, milk, corn syrup and
salt; cook and stir until mixture comes to a boil. Cook,
stirring occasionally, until a candy thermometer reads
236ºF/113ºC (soft-ball stage), about 20 minutes.

Remove from heat; stir in pecans and vanilla. Cool,
without stirring, to 170ºF/77ºC, about 20 minutes. Stir
with a wooden spoon until mixture just begins to thicken
but is still glossy, about 2 minutes.

Quickly drop by rounded tablespoonfuls onto prepared
baking sheets. Let stand until pralines are set and no
longer glossy. Refrigerate until completely set, about 1
hour.

Store in an airtight container in the refrigerator.

Carol Jones, Blue Ridge, Texas

Makes: about 2-1/4 pounds

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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