Subj : Dippers was: Ravioli
To : Dave Drum
From : Ruth Haffly
Date : Wed May 29 2024 20:00:05
Hi Dave,
DD> I do it both ways. And as a dipper for French Dip sandwiches (if I
DD> grab the consomme insteadof the broth).
RH> I keep soup base (both chicken and beef flavors) on hand. Wegman's
RH> sells kimmelweck rolls so every so often we'll buy some rolls and
RH> sliced roast beef. Heat some beef base and water, dip beef in that to
RH> heat slightly, put on (sliced) rolls and add more juice if desired.
RH> Easy meal, add chips, salad, or other side of choice.
DD> IOW German Dip instead of French Dip (or maybe Buffalo Dip as that's
DD> where Beef on Weck originated in this country.
Whatever you want to call it, we call it good eating. (G)
RH> I only count two courses--broth with noodles, then meat and vegetables.
RH> It does look good, no matter how you count it tho.
DD> Good catch. I'd not noticed that and I've read (and cooked) that
DD> recipe several ties.
RH> My first reading it, it seemed a bit off so I re-read it slower and
RH> only counted 2 courses. Somebody can't count or add. (G)
DD> Well, maybe math isn't her first language. Bv)= She do have some
DD> good (and authentic) recipes, though. And some not so authentic - to
DD> wit:
RH> Authentic can vary a lot, even from cook to cook within the same
RH> country.
DD> All of June's recipes that I have tried have been good. Even if her
DD> subject sometimes disagrees with her predicate.
RH> Was English her first language?
DD> Dunno. Lemme look. To wit:
DD> Who is June Meyer? I am a retired elementary school Art Teacher. I
DD> Ms. Meyer passed on October 13, 2022 at the age of 96.
I'd never head of her until I saw recipies you posted.
