-=> Dale Shipp wrote to Jim Weller <=-

 DS> Then there is a chain called Papa John's which is just a little bit
 DS> closer to us.  They do a pretty good pizza.  They usually win out in
 DS> our purchase decision because of their frequent specials.  Example, if
 DS> the Orioles win by five runs, all pizza is half price.  Similar with
 DS> respect to the Ravens during football season.  We often get their pizza
 DS> and eat half of a large and freeze the rest for some other night when
 DS> we just want to grab something without cooking.  Heat it up in our
 DS> toaster oven and dig in.

Poppa John's is probably the best of the National chains - of course the 
competition isn't *that* stiff.  Bv(=

Has Papa Murphy's Take 'n Bake come to your area yet? I have friends who will 
buy a pie there and take it home and "tart it up" with enough additional 
meat(s) and cheese(s) to nearly double the weight of the puck. Talk bout 
guilding the lily.

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

      Title: Melange of Lily Family & Andouille Sausage Soup
 Categories: Pork, Vegetables, Herbs, Cheese, Poultry
      Yield: 8 servings
 
    1/2 c  Olive oil
    1/2 c  Flour
      2 c  Julienned yellow onion
      2 c  Julienned white onion
      2 c  Julienned red onion
      8    Pearl onions; peeled
      1 lb Andouille sausage; in 1" pcs
      2 tb Minced shallot
      2 tb Minced garlic
      1    Leek; white only; julienned
      3    Bay leaves
      1 tb Chopped fresh thyme
           Salt & pepper
           Cayenne pepper
  2 1/2 qt Chicken stock
      1 c  Grated Parmigiano-Reggiano
           - cheese
    1/2 c  Chopped green onions
      2 c  Cubed French bread; fried in
           - olive oil until golden.
    1/4 c  Grated Parmigiano-Reggiano
           - cheese
      1 tb Fine chopped parsley
 
  Recipe courtesy: Emeril Lagasse
 
  In a large saucepan, combine the olive oil and flour.
  Stirring constantly cook for about 10 minutes for a blond
  roux. 

  Stir in the onions and cook for about 10 minutes or until
  the onions are golden. Add the andouille, shallots,
  garlic, leeks, bay leaves, and thyme. Season with salt,
  pepper, and cayenne. 

  Stir in the broth and bring the liquid up to a boil and
  reduce to a simmer. 

  Simmer the soup for about 1 hour. Skim the soup
  occasionally to remove any fat that rises to the top. 

  Remove the bay leaves. Stir in the grated cheese and
  green onions. 

  Ladle the soup in a shallow bowl. Garnish the soup with
  the croutons, cheese, and parsley.
 
  Recipe By: Essence of Emeril SHOW #EE2416

  Yield: 8 servings

  RECIPE FROM: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... "I have made good judgements in the future." Dan Quayle
--- MultiMail/Win32