Subj : Re: Don't Bug Me
To   : Ben Collver
From : Dave Drum
Date : Wed May 28 2025 10:19 am

-=> Ben Collver wrote to Dave Drum <=-

DD> There is actually a bit more to it than that. The roots of Donut Day
DD> (first Friday in June) go all the way back to World War I, when The
DD> Salvation Army's "Donut Lassies" served these sweet treats to soldiers.
DD> Created by The Salvation Army in 1938, the first Donut Day was a fund
DD> raiser during the Great Depression.

BC> Thanks for the timely history lesson.  Now all i need to do is figure
BC> out where to go line up for free donuts on June 6th.  ;)

DD> Title: Officer Krupke's Donuts

BC> I looked this up on recipesource.com where it is titled Grandma's
BC> Donuts.

BC> But Grandma! What big donuts you have!

Use your Bing search engine to fine your nearest Sally-Anne location and
check their web presence. Chances are they will have a "friend-raiser"
event featuring catered/prepared food and speeches ... as well as donuts.

Also both of my local Salvaton ArmyvThrift stores feature coffee and
crullers from time to time.

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

     Title: Turkey a La King
Categories: Poultry, Mushrooms, Vegetables, Wine
     Yield: 4 servings

     6 tb Unsalted butter
     2 tb All-purpose flour
 1 3/4 c  Turkey or chicken stock
     2 c  Sliced mushrooms
 1 1/2 c  Chopped cooked turkey
   1/2 c  Heavy cream
     1 c  Frozen peas
     2 tb Dry sherry
          Salt & fresh ground pepper
          Fine chopped parsley;
          - garnish

 Make a roux. In a small saucepan set over medium heat,
 melt 4 tablespoons of the butter. When it begins to
 foam, sprinkle the flour over it, and whisk to combine,
 then continue whisking until it begins to turn the color
 of straw, approximately 7-10 minutes.

 Slowly add 1 cup of the turkey stock to this mixture,
 and stir to combine. Add more stock to thin the sauce.
 Keep warm.

 Set a large saute pan over medium-high heat, and add to
 it the remaining 2 tablespoons of butter. When it begins
 to foam, add the mushrooms, and cook, until the
 mushrooms have released their moisture and begun to get
 glossy and soft, approximately 7-10 minutes. Add the
 turkey, then the warm sauce and cream, and stir to
 combine. Add the peas, then cook, stirring occasionally,
 until the mixture is hot and has thickened slightly,
 approximately 7-10 minutes.

 Stir in the sherry, adjust seasonings and serve over
 biscuits or toast, rice or buttered noodles, garnished
 with the parsley.

 By: Sam Sifton

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM

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