projectile vomit chick wrote:
> jmcquown wrote:
> > Aside from eggs benedict, what else can I do with these English Muffin
> > beauties? (I know they aren't "English" and I know, toast, butter and jam).
> > Anything else? (These aren't USA's pretenders 'Thomas' muffins nor
> > Wonderbread, they are sourdough muffins.) So, maybe some cheese toast? I
> > have some lovely cheeses in my freezer. But aside from making them into
> > croutons to dot soup or stew, any suggestions? Egg mcquown? (I'd have to
> > buy sliced ham or "Canadian" bacon".)
>
> Shove them up yer **** and use them as birth-control sponges.

Excellent!! I was going to suggest using them as sex aids, but your
idea sounds better.

In article >,
Tara > wrote:

> On Mon, 06 Nov 2006 18:39:53 GMT, unge (Little
> Malice) wrote:

> >Oh yeah, commodity American cheese -- my grandmother use to make
> >an excellent hot cheese dip out of that stuff. I think we were
> >talking about that in another thread, recently... :-)
>
> I believe that is the same cheese my school cafeteria used until
> recently. It made the best, gooiest grilled cheese and cheese toast.
> I miss it!

I grew up with and still prefer Velveeta for grilled cheese sandwiches.
I'm just trying to keep up with the topic.

leo

--
<http://web0.greatbasin.net/~leo/>

In article >,
Tara > wrote:

> On Fri, 17 Nov 2006 15:52:21 -0600, "chefhelen"
> > wrote:
>
> >No one has mentioned the ultimate trailer part trash.....
> >fried pork rinds and boiled p'nuts (pronounced BOLLED).
>
> Why are boiled peanuts seen as trashy while edamame is tres chic?
>
> Tara

Edamame are not boiled peanuts.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Fri, 17 Nov 2006 15:42:51 -0600, "chefhelen"
> wrote:

>> Go make some tater tots on the manifold of the lawn mower.
>>
>> Lou
>
>
>I *love* tater tots....they even have onion ones now!!!!!
>
>yes, they're junky....but good!

>helen

Got for it then. <G> Here's a cool recipe and an appetizing picture.

http://www.kottke.org/03/11/tator-tot-hotdish

http://www.rachelleb.com/001425.html

Lou <-----barfing from the thought

On Sat, 18 Nov 2006 12:55:28 -0600, Omelet >
wrote:

>In article >,
> Tara > wrote:
>
>> Why are boiled peanuts seen as trashy while edamame is tres chic?
>
>Edamame are not boiled peanuts.

I don't see much difference between the two in texture, taste, or
presentation. Soybeans and peanuts are both legumes. Both
preparations involve cooking the soybean or peanut to tenderness and
salting well. Both are often served in the shell or pod to be eaten
with the fingers as a snack with drinks. Yet, edamame is seen and
served as something trendy and cool while boiled peanuts are not. I
like both.

Tara

On Sat, 18 Nov 2006 19:07:59 GMT, Lou Decruss >
wrote:

>http://www.kottke.org/03/11/tator-tot-hotdish

Real onions? Cheese? That's not real tater-tot hotdish!

In article >,
Tara > wrote:

> On Sat, 18 Nov 2006 12:55:28 -0600, Omelet >
> wrote:
>
> >In article >,
> > Tara > wrote:
> >
> >> Why are boiled peanuts seen as trashy while edamame is tres chic?
> >
> >Edamame are not boiled peanuts.
>
> I don't see much difference between the two in texture, taste, or
> presentation. Soybeans and peanuts are both legumes. Both
> preparations involve cooking the soybean or peanut to tenderness and
> salting well. Both are often served in the shell or pod to be eaten
> with the fingers as a snack with drinks. Yet, edamame is seen and
> served as something trendy and cool while boiled peanuts are not. I
> like both.
>
> Tara

I have nothing against boiled peanuts and they are a common item in some
asian dishes.

I was just pointing out that Edamame is not boiled peanuts. ;-)

I, for one, do not consider boiled peanuts to be trashy food and I've no
idea why anyone else would think that.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article >,
> Tara > wrote:
>
>> On Sat, 18 Nov 2006 12:55:28 -0600, Omelet >
>> wrote:
>>
>> >In article >,
>> > Tara > wrote:
>> >
>> >> Why are boiled peanuts seen as trashy while edamame is tres chic?
>> >
>> >Edamame are not boiled peanuts.
>>
>> I don't see much difference between the two in texture, taste, or
>> presentation. Soybeans and peanuts are both legumes. Both
>> preparations involve cooking the soybean or peanut to tenderness and
>> salting well. Both are often served in the shell or pod to be eaten
>> with the fingers as a snack with drinks. Yet, edamame is seen and
>> served as something trendy and cool while boiled peanuts are not. I
>> like both.
>>
>> Tara
>
> I have nothing against boiled peanuts and they are a common item in some
> asian dishes.
>
> I was just pointing out that Edamame is not boiled peanuts. ;-)
>
> I, for one, do not consider boiled peanuts to be trashy food and I've no
> idea why anyone else would think that.

I adore boiled peanuts! Whenever i am down south and I see a roadside stand I
MUST stop and get some. We just don't have them up here.

--
..:Heather:.
www.velvet-c.com
I thought I was driving by Gettysburg once but it ends up I was just driving
by your mom's house.

On 2006-11-19, Omelet > wrote:

> I, for one, do not consider boiled peanuts to be trashy food and I've no
> idea why anyone else would think that.

I see them at Vietnamese banh mi shops. I like boiled peanuts, but
prefer roasted peanuts and edamame .

nb

notbob wrote:
>
> I see them at Vietnamese banh mi shops. I like boiled peanuts, but
> prefer roasted peanuts and edamame .
>
> nb

I can't say I have ever had boiled peanuts. I just Googled it and it
sounds absolutely disgusting. *Wet* peanuts in the shell? Ick.
Southerners do some weird shit.

-L.

In article om>,
"-L." > wrote:

> notbob wrote:
> >
> > I see them at Vietnamese banh mi shops. I like boiled peanuts, but
> > prefer roasted peanuts and edamame .
> >
> > nb
>
> I can't say I have ever had boiled peanuts. I just Googled it and it
> sounds absolutely disgusting. *Wet* peanuts in the shell? Ick.
> Southerners do some weird shit.
>
> -L.

As do asians...... right? ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Sat, 18 Nov 2006 15:07:50 -0600, Damsel in dis Dress
> wrote:

>On Sat, 18 Nov 2006 19:07:59 GMT, Lou Decruss >
>wrote:
>
>>http://www.kottke.org/03/11/tator-tot-hotdish
>
>Real onions? Cheese? That's not real tater-tot hotdish!

LOL.. OK. I guess a hotdish is worse than I thought. <G> Do people
up there make a hotdish for home or just to take to church? The only
thing I've seen around here like that recently is a casserole dish
made with simply potatoes, cheese, and corn flakes. It's horrible
IMO.

Lou

"-L." > wrote in message
ps.com...
>
> notbob wrote:
>>
>> I see them at Vietnamese banh mi shops. I like boiled peanuts, but
>> prefer roasted peanuts and edamame .
>>
>> nb
>
> I can't say I have ever had boiled peanuts. I just Googled it and it
> sounds absolutely disgusting. *Wet* peanuts in the shell? Ick.
> Southerners do some weird shit.
>
> -L.
>

I've never had them either, but my husband has. He says chick peas
(garbanzos) remind him of them.

"cybercat" > schreef in bericht
...
>
> "-L." > wrote in message
> ps.com...
>>
>> notbob wrote:
>>>
>>> I see them at Vietnamese banh mi shops. I like boiled peanuts, but
>>> prefer roasted peanuts and edamame .
>>>
>>> nb
>>
>> I can't say I have ever had boiled peanuts. I just Googled it and it
>> sounds absolutely disgusting. *Wet* peanuts in the shell? Ick.
>> Southerners do some weird shit.
>>
>> -L.

I had some recently, my first. Not as bad as the recipe suggests and somehow
very addicitve.

>>
>
> I've never had them either, but my husband has. He says chick peas
> (garbanzos) remind him of them.
>

This is a family favorite!

@@@@@ Now You're Cooking! Export Format

Tipper Tator Tot Casserole

casserole

1 lb ground beef
2 tb onion; minced
1 can cream of chicken soup
1 can cheddar cheese soup
2 c government cheese; shredded
20 tater tots

Lovie tole me that every time Al Gore visits, he requests this dish,
which is why she named it after Tipper.


Preheat oven to 350F.

Brown the meat in skillet and add the onion. Cook for 1 minute. In a
casserole dish, combine half the beat mixture and the cream of chicken
soup. Add the remainin' meat mixture and top with the cheddar cheese
soup. Sprinkle the shredded cheese on top of the mixture. Cover it
with the tater tots and bake for one hour.

Yield: 4 to 6

Contributor: Ruby Ann's Down Home Trailer Park Cookbook/Lovie Birch,
Lot #20


** Exported from Now You're Cooking! v5.73 **

On Sun, 19 Nov 2006 16:19:15 GMT, Lou Decruss >
wrote:

>On Sat, 18 Nov 2006 15:07:50 -0600, Damsel in dis Dress
> wrote:
>
>>On Sat, 18 Nov 2006 19:07:59 GMT, Lou Decruss >
>>wrote:
>>
>>>http://www.kottke.org/03/11/tator-tot-hotdish
>>
>>Real onions? Cheese? That's not real tater-tot hotdish!
>
>LOL.. OK. I guess a hotdish is worse than I thought. <G> Do people
>up there make a hotdish for home or just to take to church? The only
>thing I've seen around here like that recently is a casserole dish
>made with simply potatoes, cheese, and corn flakes. It's horrible
>IMO.

Okay, here is the one, the only, the AUTHENTIC tater tot hotdish. If
I were to make it again (it's been a very long time), I'd probably use
cream of chicken or cream of celery soup, since Crash has mushroom
allergies. We loved this stuff when it first came out, and ate it
often. If Lipton has a reduced sodium onion soup now, I'd be willing
to try it again. Otherwise, it's be waaaaaay too salty.


Tater Tot Hotdish

Crumble 1-1/2 pounds raw ground round into the bottom of a 9x13" pan.
Sprinkle with a packet of Lipton's onion soup mix. Cover with canned
French style green beans (1 or two cans - I don't recall - whatever
looks right). Combine one can (possibly two) of cream of mushroom
soup with one can (possibly two) of milk. Pour resulting glop over
the green beans. Cover glop with tater tots. Bake at 350F for one
hour.

On Sun, 19 Nov 2006 14:35:35 -0600, Damsel in dis Dress
> wrote:

>Tater Tot Hotdish
>
>Crumble 1-1/2 pounds raw ground round into the bottom of a 9x13" pan.
>Sprinkle with a packet of Lipton's onion soup mix. Cover with canned
>French style green beans (1 or two cans - I don't recall - whatever
>looks right). Combine one can (possibly two) of cream of mushroom
>soup with one can (possibly two) of milk. Pour resulting glop over
>the green beans. Cover glop with tater tots. Bake at 350F for one
>hour.

That is the most disgusting thing I have ever read.

Jo Anne

On Sun, 19 Nov 2006 19:32:22 -0500, Jo Anne Slaven
> wrote:

>That is the most disgusting thing I have ever read.

arencha glad that we can still choose??!!

On Sun, 19 Nov 2006 19:32:22 -0500, Jo Anne Slaven
> wrote:

>On Sun, 19 Nov 2006 14:35:35 -0600, Damsel in dis Dress
> wrote:
>
>>Tater Tot Hotdish
>>
>>Crumble 1-1/2 pounds raw ground round into the bottom of a 9x13" pan.
>>Sprinkle with a packet of Lipton's onion soup mix. Cover with canned
>>French style green beans (1 or two cans - I don't recall - whatever
>>looks right). Combine one can (possibly two) of cream of mushroom
>>soup with one can (possibly two) of milk. Pour resulting glop over
>>the green beans. Cover glop with tater tots. Bake at 350F for one
>>hour.
>
>That is the most disgusting thing I have ever read.

<BEAMING> Thank you!

--
www.caringbridge.org/visit/kilikini/

In article >,
Damsel in dis Dress > wrote:

> On Sun, 19 Nov 2006 16:19:15 GMT, Lou Decruss >
> wrote:
>
> >On Sat, 18 Nov 2006 15:07:50 -0600, Damsel in dis Dress
> > wrote:
> >
> >>On Sat, 18 Nov 2006 19:07:59 GMT, Lou Decruss >
> >>wrote:
> >>
> >>>http://www.kottke.org/03/11/tator-tot-hotdish
> >>
> >>Real onions? Cheese? That's not real tater-tot hotdish!
> >
> >LOL.. OK. I guess a hotdish is worse than I thought. <G> Do people
> >up there make a hotdish for home or just to take to church?
>
> Okay, here is the one, the only, the AUTHENTIC tater tot hotdish. If
> I were to make it again (it's been a very long time), I'd probably use
> cream of chicken or cream of celery soup, since Crash has mushroom
> allergies. We loved this stuff when it first came out, and ate it
> often. If Lipton has a reduced sodium onion soup now, I'd be willing
> to try it again. Otherwise, it's be waaaaaay too salty.
>
>
> Tater Tot Hotdish
>
> Crumble 1-1/2 pounds raw ground round into the bottom of a 9x13" pan.
> Sprinkle with a packet of Lipton's onion soup mix. Cover with canned
> French style green beans (1 or two cans - I don't recall - whatever
> looks right).

Dams, after reading his thoughts on the subject, NO amount of green
beans is "going to look right." LOL!!
(I haven't made that in years and years and years -- might have to give
it a go - I've got some Tater Tots in the freezer drawer to use up.
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."
http://web.mac.com/barbschaller; blahblahblog
http://jamlady.eboard.com

In article >,
Jo Anne Slaven > wrote:

> On Sun, 19 Nov 2006 14:35:35 -0600, Damsel in dis Dress
> > wrote:
>
> >Tater Tot Hotdish
> >
> >Crumble 1-1/2 pounds raw ground round into the bottom of a 9x13" pan.
> >Sprinkle with a packet of Lipton's onion soup mix. Cover with canned
> >French style green beans (1 or two cans - I don't recall - whatever
> >looks right). Combine one can (possibly two) of cream of mushroom
> >soup with one can (possibly two) of milk. Pour resulting glop over
> >the green beans. Cover glop with tater tots. Bake at 350F for one
> >hour.
>
> That is the most disgusting thing I have ever read.
>
> Jo Anne

LOL! Really? You gotta get out more, Jo Anne. :-0)
I wonder whose idea it was initially - the Campbell's folks, the
Lipton's folks, or the Ore-Ida folks. I'm guess the Ore-Ida folks - I
have a feeling the onion soup mix and the cream of stuff soup were
available before the Tater Tots and the recipe was a way to encourage
people to venture into Tater Tot land incorporating ingredients they
were already familiar with.
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."
http://web.mac.com/barbschaller; blahblahblog
http://jamlady.eboard.com

On Sun, 19 Nov 2006 19:57:18 -0600, Melba's Jammin'
> wrote:

>In article >,
> Damsel in dis Dress > wrote:
>
>> On Sun, 19 Nov 2006 16:19:15 GMT, Lou Decruss >
>> wrote:
>>
>> >On Sat, 18 Nov 2006 15:07:50 -0600, Damsel in dis Dress
>> > wrote:
>> >
>> >>On Sat, 18 Nov 2006 19:07:59 GMT, Lou Decruss >
>> >>wrote:
>> >>
>> >>>http://www.kottke.org/03/11/tator-tot-hotdish
>> >>
>> >>Real onions? Cheese? That's not real tater-tot hotdish!
>> >
>> >LOL.. OK. I guess a hotdish is worse than I thought. <G> Do people
>> >up there make a hotdish for home or just to take to church?

I forgot to answer this part. I wouldn't take tater tot hotdish to
church. There was a time when people would have been excited to see
it at a church dinner, but it's become quite ordinary now. Almost a
forgotten dish, unlike tuna noodle hotdish.

>> Okay, here is the one, the only, the AUTHENTIC tater tot hotdish. If
>> I were to make it again (it's been a very long time), I'd probably use
>> cream of chicken or cream of celery soup, since Crash has mushroom
>> allergies. We loved this stuff when it first came out, and ate it
>> often. If Lipton has a reduced sodium onion soup now, I'd be willing
>> to try it again. Otherwise, it's be waaaaaay too salty.
>>
>>
>> Tater Tot Hotdish
>>
>> Crumble 1-1/2 pounds raw ground round into the bottom of a 9x13" pan.
>> Sprinkle with a packet of Lipton's onion soup mix. Cover with canned
>> French style green beans (1 or two cans - I don't recall - whatever
>> looks right).
>
>Dams, after reading his thoughts on the subject, NO amount of green
>beans is "going to look right." LOL!!

ROFLMAO! Good point. I don't remember amounts on the soup or
veggies. I've had it made with Veg-All, too, but prefer the green
beans. French style green beans were fairly new on the market back at
that time, too. This was a pretty snazzy dish in its day.

>(I haven't made that in years and years and years -- might have to give
>it a go - I've got some Tater Tots in the freezer drawer to use up.

Please do .... and post pictures! I'll bet people would love to see
what they're missing. If you don't, I will, but it'll be a couple
weeks.

--
www.caringbridge.org/visit/kilikini/

-L. wrote:
> Southerners do some weird shit.
>

It's a management theory: S I - S O. But the S O is far enough away
from the house that
nobody knows but you.

-L. wrote:
> Doritoes, Cheetos, hot dogs, bologna, White bread, lunchables, Spam,
> Underwood Deviled ham, those non-juice juice drinks. Hell, just go to
> your local Costco, Walmart or Super KMart, and pick out a slovenly
> couple (pick a guy in a wife-beater T-shirt, with a goatee, a mullet
> and missing teeth) with muliple kids (kids will be either extremely fat
> or extrememly skinny and if they are skinny there will be 4 or more
> kids together), and look at what is in their cart.
>

Oh cruel and unfair. Underwood was the favorite pate at our Opera
Fundraiser
and the Cheetos went like crazy. Our champion yodeller wears a
goatee and a mullet but has all his teeth. One wannabe did spat his
lower
bridge all the way acrost the parking lot.

On Sun, 19 Nov 2006 14:35:35 -0600, Damsel in dis Dress
> wrote:


>Okay, here is the one, the only, the AUTHENTIC tater tot hotdish. If
>I were to make it again (it's been a very long time), I'd probably use
>cream of chicken or cream of celery soup, since Crash has mushroom
>allergies. We loved this stuff when it first came out, and ate it
>often. If Lipton has a reduced sodium onion soup now, I'd be willing
>to try it again. Otherwise, it's be waaaaaay too salty.
>
>
>Tater Tot Hotdish
>
>Crumble 1-1/2 pounds raw ground round into the bottom of a 9x13" pan.
>Sprinkle with a packet of Lipton's onion soup mix. Cover with canned
>French style green beans (1 or two cans - I don't recall - whatever
>looks right). Combine one can (possibly two) of cream of mushroom
>soup with one can (possibly two) of milk. Pour resulting glop over
>the green beans. Cover glop with tater tots. Bake at 350F for one
>hour.

<GASP>!!!! I was with you up to the raw ground beef. LOL

Lou

On Sun, 19 Nov 2006 19:32:22 -0500, Jo Anne Slaven
> wrote:

>On Sun, 19 Nov 2006 14:35:35 -0600, Damsel in dis Dress
> wrote:
>
>>Tater Tot Hotdish
>>
>>Crumble 1-1/2 pounds raw ground round into the bottom of a 9x13" pan.
>>Sprinkle with a packet of Lipton's onion soup mix. Cover with canned
>>French style green beans (1 or two cans - I don't recall - whatever
>>looks right). Combine one can (possibly two) of cream of mushroom
>>soup with one can (possibly two) of milk. Pour resulting glop over
>>the green beans. Cover glop with tater tots. Bake at 350F for one
>>hour.
>
>That is the most disgusting thing I have ever read.
>
>Jo Anne


I'm wondering if Damsel in dis Dress is really Jimmy Tango.

Lou

On Sun, 19 Nov 2006 12:08:03 -0500, Ward Abbott >
wrote:

>This is a family favorite!
>
>@@@@@ Now You're Cooking! Export Format
>
>Tipper Tator Tot Casserole
>
>casserole
>
>1 lb ground beef
>2 tb onion; minced
>1 can cream of chicken soup
>1 can cheddar cheese soup
>2 c government cheese; shredded
>20 tater tots
>
>Lovie tole me that every time Al Gore visits, he requests this dish,
>which is why she named it after Tipper.
>
>
>Preheat oven to 350F.
>
>Brown the meat in skillet and add the onion. Cook for 1 minute. In a
>casserole dish, combine half the beat mixture and the cream of chicken
>soup. Add the remainin' meat mixture and top with the cheddar cheese
>soup. Sprinkle the shredded cheese on top of the mixture. Cover it
>with the tater tots and bake for one hour.
>
>Yield: 4 to 6
>
>Contributor: Ruby Ann's Down Home Trailer Park Cookbook/Lovie Birch,
>Lot #20
>
>
>** Exported from Now You're Cooking! v5.73 **

At least this one has the meat browned. But what is government
cheese?

Lou

On Sun, 19 Nov 2006 20:00:36 -0500, Ward Abbott >
wrote:

>On Sun, 19 Nov 2006 19:32:22 -0500, Jo Anne Slaven
> wrote:
>
>>That is the most disgusting thing I have ever read.
>
>arencha glad that we can still choose??!!

Yup!!! It's getting real scary here.
LOL

Lou

On Sun, 19 Nov 2006 19:57:18 -0600, Melba's Jammin'
> wrote:


>> Crumble 1-1/2 pounds raw ground round into the bottom of a 9x13" pan.
>> Sprinkle with a packet of Lipton's onion soup mix. Cover with canned
>> French style green beans (1 or two cans - I don't recall - whatever
>> looks right).
>
>Dams, after reading his thoughts on the subject, NO amount of green
>beans is "going to look right." LOL!!
>(I haven't made that in years and years and years -- might have to give
>it a go - I've got some Tater Tots in the freezer drawer to use up.

I try to be open minded and non-judgmental of the preferences of other
people and regions. I'm failing right now. LOL

Lou

On Mon, 20 Nov 2006 18:29:01 GMT, Lou Decruss >
wrote:

>I'm wondering if Damsel in dis Dress is really Jimmy Tango.

Naw, just someone who was raised in Minnesota.

--
www.caringbridge.org/visit/kilikini/

On Mon, 20 Nov 2006 18:28:55 GMT, Lou Decruss >
wrote:

>On Sun, 19 Nov 2006 14:35:35 -0600, Damsel in dis Dress
> wrote:
>
>>Tater Tot Hotdish
>>
>>Crumble 1-1/2 pounds raw ground round into the bottom of a 9x13" pan.
>>Sprinkle with a packet of Lipton's onion soup mix. Cover with canned
>>French style green beans (1 or two cans - I don't recall - whatever
>>looks right). Combine one can (possibly two) of cream of mushroom
>>soup with one can (possibly two) of milk. Pour resulting glop over
>>the green beans. Cover glop with tater tots. Bake at 350F for one
>>hour.
>
><GASP>!!!! I was with you up to the raw ground beef. LOL

I knew that part would get ya! LOL!

--
www.caringbridge.org/visit/kilikini/

On Mon, 20 Nov 2006 18:29:41 GMT, Lou Decruss >
wrote:

>On Sun, 19 Nov 2006 19:57:18 -0600, Melba's Jammin'
> wrote:
>
>>Dams, after reading his thoughts on the subject, NO amount of green
>>beans is "going to look right." LOL!!
>>(I haven't made that in years and years and years -- might have to give
>>it a go - I've got some Tater Tots in the freezer drawer to use up.
>
>I try to be open minded and non-judgmental of the preferences of other
>people and regions. I'm failing right now. LOL

Hey, it was damned fine eating in the early 70s! Innovative and all
that jazz.

--
www.caringbridge.org/visit/kilikini/

In article >,
Lou Decruss > wrote:

> On Sun, 19 Nov 2006 19:57:18 -0600, Melba's Jammin'
> > wrote:
>
>
> >> Crumble 1-1/2 pounds raw ground round into the bottom of a 9x13" pan.
> >> Sprinkle with a packet of Lipton's onion soup mix. Cover with canned
> >> French style green beans (1 or two cans - I don't recall - whatever
> >> looks right).
> >
> >Dams, after reading his thoughts on the subject, NO amount of green
> >beans is "going to look right." LOL!!
> >(I haven't made that in years and years and years -- might have to give
> >it a go - I've got some Tater Tots in the freezer drawer to use up.
>
> I try to be open minded and non-judgmental of the preferences of other
> people and regions. I'm failing right now. LOL
>
> Lou

It's okay. There's no accounting for taste.
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."
http://web.mac.com/barbschaller; blahblahblog
http://jamlady.eboard.com

Damsel in dis Dress wrote:
> On Sun, 19 Nov 2006 19:57:18 -0600, Melba's Jammin'

> I forgot to answer this part.
where you been bitch! ya'll miss me on the mirc channel?
does anyone show up much?

you cookin for the holidays? im not, im going to mommys house
mmmmmm ~~~~


mom made orange slice and apple cakes she made them like.. a week ago

I tried and tried and usually I can talk a snake out of a tree, but I
couldn't get her to cut dem cakes!

today! she made the sauce to pour over them
THAT'S DIRTY POOL!

still I have to wait till Turkey day

Have a nice Holiday, Hope it's warm and fun and nice
see some old friends or something?

"naked on the phone" > wrote in message
oups.com...
>

>
> I tried and tried and usually I can talk a snake out of a tree

You know what the problem with that is, right? All you get is a
snake.

Everybody else saw your lips moving--a sure sign that you are lying--
and left the garden.

As for the snake--he's wayyy ahead of you.

Never

*slap*

try to bullshit

*slap*

a bullshitter

*WHOMP*

oo, sorry. Let me help you up ...

lol

cybercat wrote:

> oo, sorry. Let me help you up ...
>
> lol

the hell

you alright there?

you ain't fast enough to slap me, i can drive everything from a golf
ball to a tank, ill drive you in the ground for breakfast

HAPPY THANKSGIVING

In article >,
Lou Decruss > wrote:

> what is government cheese?

It's a "processed cheese food product" that is a combination of
several types of cheese, packaged in five-pound bricks. It got its
name from being offered by the U.S. government to those receiving
financial assistance for food. Aside from providing food to poor
people, it also used up surplus milk, propping up the price some.
Think of Velveeta (R) in a biiiig ol' chunk and that's government
cheese. I had it a couple of times. Artisanal cheese it ain't, but
it tastes better than you might expect of something created to
government spec. :-)

sd

"sd" > wrote in message
...
> In article >,
> Lou Decruss > wrote:
>
>> what is government cheese?
>
> It's a "processed cheese food product" that is a combination of
> several types of cheese, packaged in five-pound bricks. It got its
> name from being offered by the U.S. government to those receiving
> financial assistance for food. Aside from providing food to poor
> people, it also used up surplus milk, propping up the price some.
> Think of Velveeta (R) in a biiiig ol' chunk and that's government
> cheese. I had it a couple of times. Artisanal cheese it ain't, but
> it tastes better than you might expect of something created to
> government spec. :-)
>
> sd

Close but not quite. Government cheese is American cheese. It's not a
"cheese food product." It is most definitely not Velveeta.


Ms P

One time on Usenet, "ms_peacock" > said:
>
> "sd" > wrote in message
> ...
> > In article >,
> > Lou Decruss > wrote:
> >
> >> what is government cheese?
> >
> > It's a "processed cheese food product" that is a combination of
> > several types of cheese, packaged in five-pound bricks. It got its
> > name from being offered by the U.S. government to those receiving
> > financial assistance for food. Aside from providing food to poor
> > people, it also used up surplus milk, propping up the price some.
> > Think of Velveeta (R) in a biiiig ol' chunk and that's government
> > cheese. I had it a couple of times. Artisanal cheese it ain't, but
> > it tastes better than you might expect of something created to
> > government spec. :-)

> Close but not quite. Government cheese is American cheese. It's not a
> "cheese food product." It is most definitely not Velveeta.

You posted what I was thinking -- I hate Velveeta, but I loved
that "gubmint" cheese that Gramma used to get in the '80s; it
made excellent hot cheese dip...

--
Jani in WA

"Little Malice" > wrote in message
...
> One time on Usenet, "ms_peacock" > said:

>> Close but not quite. Government cheese is American cheese. It's not a
>> "cheese food product." It is most definitely not Velveeta.
>
> You posted what I was thinking -- I hate Velveeta, but I loved
> that "gubmint" cheese that Gramma used to get in the '80s; it
> made excellent hot cheese dip...
>
> --
> Jani in WA

Government cheese was actually better than any Amercian cheese you could buy
in the store at that time. I would gladly pay for American cheese that good
if somebody still made it.

Ms P