Sean Dennis wrote to Dave Drum <=-

Twas pneumonia. Something I have been innoculated against (viral or bacterial) Currently I am recouping at home with anti-biotics and an oxygen concentrator. And hacking my lungs wrong-side out.

I hope you're feeling better by now. Pneumonia is no joke. I'm doing better but this high pollen count is making me sick.

Apparently I am breathing better. My oxi-meter is showing mid-90s without having the concentrator turned on and the cannulae up my snoot. That's
a good thing. Initial set-up setting on the concentrator was 6 L/M. If
I can maintain the mid-90s without help the O2 bottles and the concentrator
can go back to the home-hralth store for womeone who really needs them.

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

Title: Vermont Cheddar and Maple Crackers
Categories: Appetizers, Breads, Snacks
Yield: 8 servings

Cheese? OK
Crackers? OK
Maple? Not so much. Bv)=

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

Title: Whole Wheat Biscuit Mix - BHG
Categories: Breads
Yield: 48 Servings

6 c All-purpose flour *
4 c Whole wheat flour *
1/3 c Baking powder
1/4 c Sugar
2 ts Salt
2 c Lard or Crisco shortening

* It is permissible to play with proportions of white to
whole-wheat up to just 10% white flour. Any less than 10%
white flour does not seem to do well for some reason.
~ UDD

In an extra-large bowl stir together flours, baking
powder, sugar, and salt. Cut in shortening till mixture
resembles coarse crumbs. Store in an airtight container.

To use, bring mix to room temperature if frozen. Spoon mix
lightly into a measuring cup; level off with a spatula.
Continue as directed in variations.

Makes about 12 cups.

For a four biscuit batch of Basic Biscuits:

Stir together 1 cup Biscuit Mix and 1/4 cup milk just till
dough clings together. On a floured surface, knead dough
gently 10 to 12 strokes. * Roll to 1/2" thickness. Cut
with a 2 1/2" biscuit cutter. Place on an ungreased baking
sheet. Bake in a 450+|F/230+|C oven 8 to 10 minutes or till
biscuits are golden.

Makes 4 biscuits.

* Do not over-knead or you will get tough biscuits - AKA
"sinkers". My Dad was a master at making biscuits and it
really torqued my Mom's jaws that she couldn't do as
well. Bv)=

Better Homes & Gardens 1954 Cookbook

MM Format by Dave Drum

Uncle Dirty Dave's Kitchen

MMMMM

... "Limitations live only in our minds." -- Jamie Paolinetti
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Dave Drum wrote to Sean Dennis <=-

Apparently I am breathing better. My oxi-meter is showing mid-90s
without having the concentrator turned on and the cannulae up my snoot. That's a good thing. Initial set-up setting on the concentrator was 6
L/M. If I can maintain the mid-90s without help the O2 bottles and the concentrator can go back to the home-hralth store for womeone who
really needs them.

6 l/m is a pretty strong concentration. Your lungs must've been congested
like New York City traffic. I'm glad you're doing better. Even with my
heart issues, my oxygen blood levels are around 97-98. Just had a pre-op appointment with a nurse at the VA concerning an endoscopy/colonoscopy procedure I am due to have on June 2. She listened to my heart and said it sounded really good for someone who had two heart attacks.

I see my cardiologist tomorrow. They may still delay that procedure because
of that saddle PE I had last November.

I realized today that I never put a "Lunch" category in my MM. Oops. Fixed now.

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

Title: Four-Cheese Pizza Pockets - Country Living
Categories: Italy, Lunch
Yield: 8 Pockets

Basic Pizza Dough
2 t Chopped fresh parsley leaves
1 t Chopped fresh rosemary
-leaves
1 T Cornmeal
1/2 lb Fontina, cut into 1/2-inch
-chunks
1/4 lb Gorgonzola cheese, crumbled
1/4 lb Brie, cut into 8 slices
16 1/4-inch-thick slices plum
-tomato (about 3 medium-size
-tomatoes)
1 oz Piece Parmesan cheese
Fresh rosemary sprigs (opt.)

1. Prepare Basic Pizza Dough, but add parsley and chopped rosemary to
the 2 C flour. Set aside to rise.

2. Heat oven to 450'F. Lightly dust 2 baking sheets with cornmeal.
Divide herbed pizza dough into 8 pieces. Form each piece into a
6-inch round. Fill center of each round with 1 oz Fontina, 1/2 oz
Gorgonzola, and 1 slice Brie. Fold dough over cheese to form pocket.
Using tines of fork, crimp open edges to seal tightly. Place pockets
on baking sheets.

3. Top each pocket with 2 tomato slices. Bake 10 to 12 minutes or
until golden brown. While pockets are baking, with peeler, scrape
Parmesan cheese into shavings. Top pockets with Parmesan shavings and
rosemary sprigs, if desired. Serve immediately or at room temperature.

Country Living/October/90 Scanned & fixed by DP & GG

MMMMM

-- Sean

... Happiness is a moderator with a good sense of humor.
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