Subj : Re: Bread
To : Ruth Haffly
From : Dave Drum
Date : Sat Oct 08 2022 05:48:00
-=> Ruth Haffly wrote to Dave Drum <=-
RH> Hi Dave,
DD> There's a good reason, past the "marketing", that they are called
DD> "thrift" stores. If I can get perfectly good product at 30% (or so)
DD> of the cost of "fresh" .... Why wouldn't I?
RH> But when you have to travel some distance to get to it, it's no longer
RH> thrifty. I used to bake all our bread; don't do it as often now but it
RH> was still a cost savings over buying the kind of bread we like. The
RH> home made 100% whole wheat is the only one I use for my general use
RH> bread crumbs also.
Oh, I understand that. If I'm going that way anyway it's one thing. If
I make a "special" trip it had better be either a super bargain or be
"unobtanium" elsewhere.
Same with gasoline. A co-worker was going to go to the next town over
(30 miles) to fill his gas tank. Doh. I gave him a maths lesson. That
town is 30 miles away. His car get 20 MPG. So he'll burn 3 gallons of
that "cheap" fuel going and coming. And it will take an hour plus to
make the trip. Factor in how much he makes per hour. And to keep it
simple - leave out the wear and tear on the vehicle, etc. It's still
a lose - lose deal.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cajun Oyster Stuffing
Categories: Breads, Vegetables, Seafood, Herbs
Yield: 8 Servings
1 (12") skillet cornbread;
- baked, cooled, crumbled
1 Sleeve saltine crackers;
- crumbled
1/2 Loaf stale French bread
1/4 lb Butter; room temp
2 c Chicken broth
1 qt Oysters; liquid reserved *
1 lg Onion; chopped
1 c Celery; chopped
1/2 c Green onion; chopped
2 cl Garlic; minced
1/4 c Fresh flat-leaf parsley;
- chopped
1 ts Dried sage
1 ts Poultry seasoning
2 tb Cajun/Creole seasoning **
5 lg Eggs; lightly beaten
1 lg Bell pepper; cored, chopped
* Chopped or not - your choice
** Louisiana Fish Fry (orange canister) or Tony
Chachere's Creole Seasoning (green canister)
In a large bowl, crumble the cornbread, French bread
and crackers.
Saute the garlic, onions, bell pepper, celery, and
green onions in the butter until soft.
Add to the bowl with the cornbread mixture.
Add the seasonings and mix well.
Mix in beaten eggs.
Stir in the chicken stock.
Add oysters and stir them in.
Add a little oyster liquid to desired consistency. The
mixture will be wet.
Pour into a buttered baking dish.
Bake in a 350ºF/175ºC oven for 40 minutes.
By Joyce Lowery
RECIPE FROM:
https://www.justapinch.com
Uncle Dirty Dave's Kitchen
MMMMM
... There are two secrets in life: Never tell everything at once.
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