Well, it's happened again. Another packet upsent to Carol's BBS has left no 
trace.

-=> Janis Kracht wrote to Dave Drum <=-

 > I can get Nathan's in a couple places - but I can find Hebrew National
 > nearly everywhere. They are also very good. I have had Nathan's from
 > the original

 JK> Yes, we also like Hebrew National.. another great brand.

Oddly, Hebrew National is considered non-Kosher by some ultra orthodox types.
As a non-observant non-Jew I find them delicious.

 > Nathan's stand on the boardwalk at Coney - about the time your daddy met
 > your momma.   Bv)=

 JK> hahaha :)  I've had them there as well.. Hooked me on them, that's for
 JK> sure :)

When I was there in late February it was a blustery gray day and Nathan's was
my only option unless I wanted to tighten the belt. Still, it was good stuff.

 > My Gordon Food Service Store has 5# containers of all-beef dogs @ U$9.99.
 > the all meat is U$5.99. The all beef pups are well worth the difference.
 > (Kosher certification available on the all-beef).

 >> In the weenie-beans recipe it's machs nicht as the flavours come from the
 >> beans/sauce and the pineapple.

 >> I bet :)

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

 >> Title: Choucroute Garni
 >> Categories: Pork, Beef, Vegetables, Herbs, Wine
 >> Yield: 8 servings

 >> Looks like a great recipe.. :)

 > It's in my list of things to make -- but cooking for just me its sort-of
 > "overkill".

 JK> Understand...

 JK> ==Sweet Red Pepper Sauce==

 JK> 1 large onion
 JK> 2 red sweet peppers, sliced

Are those red bells? Or pimiento? Or Cubanelles? Or even Corno di Toro? Or 
does
it make a difference?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chile, Red Pepper & Feta Haddock
 Categories: Seafood, Vegetables, Chilies, Cheese
      Yield: 2 Servings
 
      2    (150 g ea) pcs haddock loin
    100 g  Feta cheese; finely grated
           - or crumbled.
      1    Sweet red point pepper;
           - griddled until charred,
           - then sliced *
      1    Green chile; seeded, halved
           - and griddled until charred
           - then finely chopped
     50 g  Breadcrumbs
      1 ts Paprika
    1/2 ts Ground chile
      1 cl Garlic; crushed
        sm Bunch parsley; chopped
      2    Mint leaves; fine chopped
      2 ts Fresh oregano; chopped
           Olive oil
           Salt & pepper
 
  * Ripe Italian frying pepper (Corno di Toro) or, in a
  pinch, red bell peppers
  
  Pre heat your oven to 190oC/375oF.
  
  Place the fish in a baking dish, drizzle with olive oil
  then sprinkle the paprika and chilli powder over the top,
  rub into the fish. Season with salt and pepper.
  
  Add the breadcrumbs, garlic and herbs to a bowl and mix
  well, season with a little salt and pepper, add a tsp or
  so of olive oil and mix well.
  
  Top the fish with the sliced chile and red pepper
  
  Crumble the feta across the top
  
  Top with the breadcrumbs
  
  Place in the oven for 15-20 minutes until the fish is
  cooked and the bread crumbs are crispy, this will depend
  on the thickness of your fish.
  
  Serves two generously
  
  From: http://blog.chilliupnorth.co.uk
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Bacon improves almost everything except maybe maple glazed doughnuts 
--- MultiMail/Win32