Ruth Haffly wrote to Dave Drum <=-

I'll bet my grandmother heaved a big sigh of relief when Holsum Bread
in St. Louis (50 miles away) began selling pre-sliced, wrapped loaves
of bread in 1928. I wasn't there to see it. But, I know haw she worked.

Yes, it is a bit of work to make bread, especially by hand (I now use
my KA mixer) as I used to do 8 loaves at a time. Mixer only does 2 but
it saves a lot of wear & tear on my hands and wrists.

I use the bread machine - but bake it in the "real" oven.

I usually use the bread machine for pizza crust, rolls, etc. Used to
use it all the time for bread but then got the KA.

I gave my nice KA to mt brother and his bride when theirs rolled snake
eyes. When I bought this house I decided it was time to get a nice mixer
to help with some of my big ideas. Best Buy had a big "open box" sale on
and I bought a Cuisinart. It's a pretty good mixer and certainly worth
what I paid - but I'm getting lazy as I age out so it sits, covered up
most of the time. Bv)=

Fortunalety I am well controlled enough that I can aschew the fake
sugar (except in soda). But I do use it if making things for others
....

I use it straight in a few things, sometimes will do half and half,
stevia and sugar for baking. The stevia for baking measures the same as sugar but we found that using all stevia would leave a bitter after
taste. Cutting it half and half with sugar didn't leave the aftertaste
and reduced the carbs by a good amount.

Sugar Twin works about the same way - but I've never had a bitter aftertaste. Saccharine used to give me a bitter-bite bsck in the day before they over- dosed all those lab rats and gave them cancer. Bv)=

But, that's odd because ST is mostlu saccharine and Stevia is
"natural".

That is a head scratcher. (G)

Probably a "propietary secret". And one they don't want the EPA (as it
was pre-Trump) to know about.

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

Title: Donald Trump Beef Steak
Categories: Beef, Herbs, I scream
Yield: 1 serving

1 lb Beef steak
Salt & pepper
2 tbs Olive oil
1 ts Garlic powder
1 ts Onion powder
1 ts Smoked paprika
1 ts Dried thyme
1/2 c Vanilla ice cream

Heat a skillet over medium-high heat.

Season both sides of the steak with salt and pepper.

In a bowl, mix together the olive oil, garlic powder,
onion powder, smoked paprika, and dried thyme.

Rub this mixture all over the steak, making sure to coat
it evenly.

Once the skillet is hot, place the steak in the skillet
and cook for 3-4 minutes on each side, or until it is
cooked to your desired level of doneness.

When the steak is co oked, remove it from the pan and
place it on a plate.

Take a scoop of vanilla ice cream and place it on top of
the steak, allowing it to melt slightly.

Serve immediately, and enjoy the perfect combination of
juicy beef and sweet, creamy ice cream.

Note: If you're feeling particularly adventurous, try
experimenting with different flavors of ice cream. Who
knows? Maybe strawberry or chocolate ice cream will be
the next big thing in steak toppings!

UDD NOTE: Are we sure that MAGA doesn't stand for "Make
America Gag Again"???

RECIPE FROM: https://what-the-chef.com/

Uncle Dirty Dave's Archives

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Re: Bread was: Maple Syrple
By: Dave Drum to Ruth Haffly on Fri Jul 04 2025 11:24:00

Title: Donald Trump Beef Steak

Speaking of oddball food:

I read about the rumors of immigrants eating the cats in Springfield, IL.

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

Title: Stuffed Cat
Categories: Game, Vegetables, Breads, Herbs
Yield: 4 Servings

2 Cats; skinned, cleaned *
2 oz Butter
2 oz Flour
10 fl Stock
2 c Bread crumbs
1 lg Onion
2 lg Cooking apples
2 tb Parsley
1 ts Dried thyme
1 tb Sugar
1 ts Salt
1 oz Butter
1 lg Egg
Fresh ground pepper

* As with all cat recipes, rabbit may be substituted if
a suitable moggy is not handy.

Wash and dry cats. Chop onions and fry gently in 2 oz
of the butter. Peel apples and chop; add to onions and
fry until soft. Mix onions, apple and butter with all
other stuffing ingredients, and brown quickly in
remaining butter.

Place cats in a casserole, stuff, surround with excess
stuffing, add well-seasoned stock, and cook for
1-3/4 hours, or until tender @ 350?F/175?C.

MMMMM
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Ben Collver wrote to Dave Drum <=-

Title: Donald Trump Beef Steak

Speaking of oddball food:

I read about the rumors of immigrants eating the cats in Springfield,
IL.

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

Title: Stuffed Cat
Categories: Game, Vegetables, Breads, Herbs
Yield: 4 Servings

Not rumours. Truth. Not just Springfield and not just Illinois. I am
sure that I've eaten cat more than once. When we moved here in 1954 we
had a neighbourhood grocery store/butcher and my dad would buy "rabbit"
a couple of time a month.

Then came the big ***SCANDAL*** that cat was being sold as rabbit at a
number of grocery stores throughout Illinois. And the store near us was
named as a ring-leader.

It led to passage of a law that domestic rabbit offered for sale must
be sold withb the hind feet attacked. Seems that once the animal is
dressed out nfor sale the only differences in appearance are the rear
legs. There is a difference in the scapula (shoulder blade) but you'll
have to "eat down" to it to check.

So, yeah. That's an "urban legend" that is fact.

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

Title: Cat Sausage
Categories: Game, Pork, Chilies, Herbs, Dairy
Yield: 12 Servings

2 1/2 lb Ready-to-cook cat meat
1 1/2 lb Fatty boneless pork shoulder
1/4 ts Ground cumin
1/4 ts Ground coriander
1/8 ts Freshly grated nutmeg
1/8 ts Cayenne pepper
Salt & fresh ground pepper
3/4 c Heavy cream

It is best to prepare these sausages at least one day in
advance and refrigerate until ready to cook.

Cut the meat from the cat bones and cut away and discard
any membranes or fibers. Cut the meat into 1" cubes. There
should be about 2 1/2 pounds of meat. Put the meat into a
mixing bowl.

Cut the pork into 1" cubes. Add the pork to the cat meat.
Add the remaining ingredients except the cream. Blend
well.

If using a sausage stuffer, put half the mixture into the
container of a food processor and blend slightly finer
than hamburger meat, gradually adding half the cream.
Repeat with the remaining meat mixture and cream and
combine the two batches. Blend well with the fingers.
Follow the manufacturer's instructions for filling the
sausage casings. If using a meat grinder and stuffer,
follow the manufacturer's instructions for stuffing the
casings. When the filling has been added, pinch off the
casings and tie each end. Tie a piece of string at 5" or
6" intervals. There should be 11 or 12 sausages. Wrap
the sausages in clear plastic wrap and refrigerate
overnight.

When ready to cook, cut off as many lengths as desired.
Prick each sausage all over, forming pin-sized holes.
Grill or broil the sausages, turning as necessary, about
15 minutes or until done. Or set oven @ 375ºF/190ºC.
Place the sausages in a skillet and add 1/8" water.
Bring the water to a boil and place the skillet in the
oven. Bake 15 to 20 minutes, turning occasionally, until
the sausages are done.

YIELD: 11 to 12 sausages

Recipe by Events Section, New York Times (adapted)

From: http://events.nytimes.com/recipes

Uncle Dirty Dave's Archives

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