Sean Dennis wrote to Dave Drum <=-

I knew that - they use it on their biscuit items ... but for my $$$
the biscuits bite the bitter carrot - so I stick with the McMuffins.

The biscuits are really dry. They used to me much better. I really
like Bojangles' biscuits though they can be too soft.

I've never had a "good" biscuit at McD's. Perhaps it just the local franchisee. <SHRUG> The McMuffins remain good, however.

I find Burger Whop's croissants to be soggy and off putting even if
their sausage patties are very tasty. Never tried Taco Sloppo's
breakfast items as there isn't one as conveniently located for me as Hardee's and McDuck's

If the croissants are soggy, they're not doing it right. TB's
breakfast isn't 5-star but it's good for a fast bite.

I am of the opinion that they leave them too long in the warmer/Ready
Bin. The hash rounds are decent, though.

Me too. Often if eating out and the cafe's daily special is not one of
my favourites or otherwise lacking I'll have two basted, crispy bacon
and crispy hash browns or crisp cottage fries w/garlic butter sauce,

That sounds delicious!

It is. I puncture the yolks and let them drain into the taters, eat the
whites by themselves then use the drained yolks to make bacon and egg sandwiches with the toast. The last two strips of bacon are dessert.

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

Title: Beef & Tater Bake
Categories: Potatoes, Beef, Soups, Vegetables, Cheese
Yield: 8 servings

4 c Frozen Tater Tots
1 lb Ground beef
1/4 ts Garlic powder
1/8 ts Pepper
10 3/4 oz Can cream of broccoli soup;
- undiluted
1/3 c Milk
16 oz Bag chopped broccoli;
- thawed
2 13/16 oz Can french-fried onions;
- divided
1 c Shredded Colby-Monterey Jack
- cheese; divided
1 md Tomato; chopped

Set oven @ 400ºF/205ºC.

Spread Tater Tots evenly in an ungreased 13" X 9" baking
dish. Bake, uncovered, 10 minutes.

Meanwhile, in a large skillet, cook over medium heat
until no longer pink, 5-7 minutes; crumble meat; drain.
Stir in seasonings, soup, milk, broccoli, 3/4 cup
onions, 1/2 cup cheese and tomato; heat through. Pour
over potatoes.

Bake, covered, 20 minutes. Sprinkle with the remaining
onions and cheese. Bake, uncovered, until cheese is
melted, 5-10 minutes.

Mike Tchou, Pepper Pike, Ohio

Makes: 8 servings

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

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