09 November 1989 - EAST GERMANY LETS THE BERLIN WALL COME DOWN: East
German officials have bowed to pressure and lifted travel restrictions
to the West. Thousands of Berliners from both sides swarm the wall and
cheer the destruction of the 12-foot high barrier that had separated
them for over 30 years.

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

Title: Oswald Rivera's Berliner/Paczki/Jelly Donuts
Categories: Breads, Fruits
Yield: 15 servings

2 Envelopes active dry yeast
1/2 c Warm water
1 c Warm milk
3/4 c Sugar
1/2 ts Vanilla extract
1/2 ts Salt
4 c All-purpose flour; more for
- dusting
1/3 c Butter; softened
5 c Oil for frying; more for
- coating a bowl
13 1/2 oz Jar strawberry or fruit jam
Powdered sugar; for
- finishing

In a small bowl, dissolve the yeast in warm water and
let it stand for about 5 minutes or until foamy.

In a large bowl, combine the yeast mixture, milk, sugar,
vanilla, salt, and flour. Mix the ingredients until
smooth and soft but not sticky. If using a mixer, mix on
low speed for a few minutes until a shaggy dough forms.
Add the butter, increase speed to medium, and mix until
dough is smooth.

Grease another large bowel with oil. Form the dough into
a ball. Place dough in the bowl, turning to coat with
oil. Cover with plastic wrap or a damp towel. Set aside
in a warm spot and let rise until doubled in size, about
1 to 1 1/2 hours.

Lightly flour a baking sheet or surface (a large wooden
square block is perfect for this). Turn the dough onto
the floured surface and, using a rolling pin, roll out
until about 1/2" thick. Using a lightly floured 2" round
biscuit cutter, cut out as many rounds as possible
(should have 25 or more). Place on a lightly floured
sheet or surface, spacing them apart. Again, loosely
cover with plastic wrap or a damp towel, and let rise
until doubled in size, about 20-30 minutes.

Heat the oil in a deep-fryer, large skillet, or large
pot to 350+XF/175+XC. Using a flat spatula, carefully
slide the dough rounds into the hot oil and, working in
batches to avoid overcrowding, fry until they rise to
the surface, then turn over and fry until puffy and
golden brown (2-3 minutes). Drain on paper towels.

When the donuts have cooled, using a paring knife, cut a
small slit in the side of the donut, and fill this
center with jelly (about 1 tablespoon), using a pastry
injector, syringe, piping bag, or small spoon. Sprinkle
with powdered sugar and serve immediately.

RECIPE FROM: https://www.thedailymeal.com

Uncle Dirty Dave's Archives

MMMMM

... "Limitations live only in our minds." -- Jamie Paolinetti
___ MultiMail/Win v0.52

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Hi Dave,

09 November 1989 - EAST GERMANY LETS THE BERLIN WALL COME DOWN: East German officials have bowed to pressure and lifted travel restrictions
to the West. Thousands of Berliners from both sides swarm the wall and cheer the destruction of the 12-foot high barrier that had separated
them for over 30 years.

We were stationed in Berlin at the time; I think everybody that could,
was out on the streets for the next couple of weeks. About 4 weeks after
it opened up, I was in a neighborhood Woolworth's, picking up some
Christmas decorations for family back in the States. It didn't take too
long to find what I wanted, took much longer to stand in line to pay for
it. The East Germans had each been given DM 50 as "welcome money"; most
of them spent it on fresh fruit and electronics but a good number of
them were out at Woolworth's that Monday morning.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Some are so educated they can bore you on almost any subject

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Re: Today in History - 1989
By: Dave Drum to All on Tue Nov 08 2022 02:38 pm

09 November 1989 - EAST GERMANY LETS THE BERLIN WALL COME DOWN: East
German officials have bowed to pressure and lifted travel restrictions
to the West. Thousands of Berliners from both sides swarm the wall and
cheer the destruction of the 12-foot high barrier that had separated
them for over 30 years.

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

Title: Oswald Rivera's Berliner/Paczki/Jelly Donuts
Categories: Breads, Fruits
Yield: 15 servings

2 Envelopes active dry yeast
1/2 c Warm water
1 c Warm milk
3/4 c Sugar
1/2 ts Vanilla extract
1/2 ts Salt
4 c All-purpose flour; more for
- dusting
1/3 c Butter; softened
5 c Oil for frying; more for
- coating a bowl
13 1/2 oz Jar strawberry or fruit jam
Powdered sugar; for
- finishing

In a small bowl, dissolve the yeast in warm water and
let it stand for about 5 minutes or until foamy.

In a large bowl, combine the yeast mixture, milk, sugar,
vanilla, salt, and flour. Mix the ingredients until
smooth and soft but not sticky. If using a mixer, mix on
low speed for a few minutes until a shaggy dough forms.
Add the butter, increase speed to medium, and mix until
dough is smooth.

Grease another large bowel with oil. Form the dough into
a ball. Place dough in the bowl, turning to coat with
oil. Cover with plastic wrap or a damp towel. Set aside
in a warm spot and let rise until doubled in size, about
1 to 1 1/2 hours.

Lightly flour a baking sheet or surface (a large wooden
square block is perfect for this). Turn the dough onto
the floured surface and, using a rolling pin, roll out
until about 1/2" thick. Using a lightly floured 2" round
biscuit cutter, cut out as many rounds as possible
(should have 25 or more). Place on a lightly floured
sheet or surface, spacing them apart. Again, loosely
cover with plastic wrap or a damp towel, and let rise
until doubled in size, about 20-30 minutes.

Heat the oil in a deep-fryer, large skillet, or large
pot to 350+XF/175+XC. Using a flat spatula, carefully
slide the dough rounds into the hot oil and, working in
batches to avoid overcrowding, fry until they rise to
the surface, then turn over and fry until puffy and
golden brown (2-3 minutes). Drain on paper towels.

When the donuts have cooled, using a paring knife, cut a
small slit in the side of the donut, and fill this
center with jelly (about 1 tablespoon), using a pastry
injector, syringe, piping bag, or small spoon. Sprinkle
with powdered sugar and serve immediately.

RECIPE FROM: https://www.thedailymeal.com

Uncle Dirty Dave's Archives

MMMMM

... "Limitations live only in our minds." -- Jamie Paolinetti
___ MultiMail/Win v0.52

What's exciting was our Ruth and Steve were there for the Berlin Wall coming down.

xxcarol

--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

16 August 1989 - SPACE STORMS CRASH A STOCK MARKET'S COMPUTERS: All trading is halted on the Toronto Stock Exchange as three disc drives fail and computers crash. Scientists trace the failure to microchip interference from a geomagnetic storm caused by a massive solar flare, even larger than the one that took down Quebec's power grid months earlier.

The increase in the solar wind pressure initially compresses the magnetosphere. The solar wind's magnetic field interacts with the Earth's magnetic field and transfers an increased energy into the magnetosphere. Both interactions cause an increase in plasma movement through the magnetosphere (driven by increased electric fields inside the magnetosphere) and an increase in electric current in the magnetosphere and ionosphere. During the main phase of a geomagnetic storm, electric current in the magnetosphere creates a magnetic force that pushes out the boundary between the magnetosphere and the solar wind.

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

Title: Tater Tot Poutine
Categories: Potatoes, Sauces, Cheese
Yield: 6 servings

32 oz Bag frozen tater tots
1 tb Olive oil
1 c Veloute gravy/sauce
3 oz Chopped Canadian bacon
1/2 c Shredded Swiss Ementhal
- cheese
1/2 c Shredded Cheddar cheese
Salt & pepper
1/2 c Chopped scallions

Set oven to 425+|F/218+|C

If using a cast-iron skillet, heat skillet in the heated
oven for 10 minutes.

Brush the inside of the hot skillet (or the base of a
baking sheet or casserole dish) with oil.

Add the frozen tater tots in an even layer to the pan.

Season with salt and pepper to taste.

Bake for 20 - 25 minutes.

Remove and top with the ham, gravy, and shredded
cheeses.

Return to the oven until the cheeses have thoroughly
melted.

Remove the poutine from the oven and top with the
scallions.

Serve hot.

By Renee Goerger

Makes: 6 servings

RECIPE FROM: https://www.kudoskitchenbyrenee.com

Uncle Dirty Dave's Archives

MMMMM

... "Man is the only animal that laughs & has a state legislature" Sam'l Butler

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