Subj : Re: covid
To   : Shawn Highfield
From : Sean Dennis
Date : Mon Jul 18 2022 13:24:08

-=> Shawn Highfield wrote to Sean Dennis <=-

SH> I still enjoyed it.  I would transfer to that part of our company but
SH> I don't like the vans they have.  They are side load and the electric
SH> ramp is a huge PITA if you're picking up someone who doesn't need it.

The VA has these nice recent Ford Transit 350 (1-ton) vans that have
large lifts in the back that open on the right rear that are large
enough to handle my power scooter but fold up nicely and leave a lot of
room internally to move around.  Thankfully, the VA offers VTS (Veterans
Transportation Service) for vets within a 30 minute drive of the
hospital for free.  So I call them a week ahead of time and can get free
rides to my hospital appointment and community appointments paid for by
the VA.  I'm grateful that they have this service because I can use my
scooter for the VA appointments as the VA stuff always involves a lot of
walking distance between buildings.

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

     Title: Cranberry Cheesecake Pie
Categories: Crs, Holiday, Pie, Desserts
     Yield: 10 Servings

     1 pk (15oz) refrigerated pie
          Crusts
     1 cn (16oz) whole bery cranberry
          Sauce
   1/2 c  Chopped pecans
     1 c  Granulated sugar, divided
     1 tb Cornstarch
    12 oz Cream cheese
     1 tb Milk
     2    Eggs
     1 c  Sour cream
   1/2 ts Vanilla extract

 Preheat oven to 450F. Prepare crust as on package for either a 9" pie
 or 10" tart (using pan with removable bottom.) Bake 9-11 minutes
 until light golden brown. (Prick bottom withfork before baking.)

 Lower heat to 375F. Combine cranberry sauce, pecans, 1/3 cup sugar and
 corntarch; pour into shell.

 In another bowl, beat cream cheese, 1/2 cup of the sugar, milk and
 eggs at medium speed. Spread evenly over cranberry layer. Bake 25-30
 minutes or until set.

 Mix sour cream, remaining sugar and vanilla until well blended and
 spread evenly over pie. Bake another 5 minutes. Cool. Chill until
 cold and serve.

 Per serving: 461 cal., 6 g. pro., 53 g carb., 26g (51%) fat, 89 mg
 chol., 283 mg sod., 1 g fiber.

 Adapted from a recipe in: Woman's Day Holiday Baking 1995

 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

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