Hi Daver    9/15/2016


>  dd> We all know that at the end of the day you are a DIFM when it comes to
>  dd> food Not everyone is a DIY person. I've moved to a lot of DIFM meals as
>  dd> cooking for one is a PITA most days - unless I'm "inspired".
> 
>  BF> Ok, DD you dog!  You remember that I hate acronyms!  Well, I won't ask
>  BF> what they mean, so nyah, nyah!
  
dd> Those were a pretty simple set and easy to suss out.

You're right.  I had just as much fun wasting time trying to figure them
out
as you did trying to figure out where Michael's Comments were going the
other day.  STO. [LOL]

>  BF> I make tuna sandwiches fairly often for my noon brunch,  Mostly I just
>  BF> add mayo, lettuce, onions, and sometimes green bell peppers. The pickle
>  BF> relish sounds like a nice variant.  Thanks.

dd> Many people use sweet pickle relish - but I find that I don't like the
dd> sweetness it adds. If I am forced into using sweet relish I chop up 
dd> some green
dd> salad olives to counter the treacly taste.

I think I would go for sweet relish to offset the tunaish flavor the next I
have tuna sandwich.

 
I thought Dale and Gail's Title (below) meant the Bread would be imitatiom 
moldy bread!   [grin]


---------- Recipe via Meal-Master (tm) v8.04
  
       Title: IRISH SODA BREAD (WITH VARIANT FOR SPOTTED DO
  Categories: Ethnic, Irish, Breads
       Yield: 2 servings
  
       6 c  All purpose flour
       2 ts Baking soda
       2 ts Baking powder
       3 tb Cornstarch
       2 ts Sugar
       1 ts Salt
   2 1/2 c  Buttermilk ***
 
 -------------------ADD FOR “SPOTTED DOG-------------------
     1/2 c  Raisins or sultanas
  
   ***  may substitute 2 1/2 cup water and 10 tablespoons
   buttermilk powder.
   
   Preheat Oven to 375 degrees.
   
   Add all of the dry ingredients in a large bowl and mix
   very well.  (If making Spotted Dog variant, then add
   raisins.) Pour all of the buttermilk into the bowl at
   once and stir, using a wooden spoon, just until a soft
   dough is formed.  Do not try to make it smooth at this
   point.  Pour the contents of the bowl out onto a
   plastic counter and knead for a minute or so until
   everything comes together.  You may need to add a bit
   more flour depending on humidity.  The dough should be
   smooth, not sticky.
   
   Divide the dough into two portions and shape each into
   a round loaf, pressing the top down a bit to just
   barely flatten it.  Place the loaves on a large
   ungreased baking sheet.  Sprinkle some additional
   flour on the top of each loaf and, using a sharp
   paring knife, make the sign of the Cross in slashes on
   the top of each.
   
   Allow the loaves to rest for 10 minutes and then bake
   on the middle rack of the oven for 40 minutes, or
   until the loaves are golden brown and done to taste.
   
   Cool on racks.
   
   Adapted from: The Frugal Gourmet on Our Immigrant
   Ancestors, by Jeff Smith. Entered by Dale & Gail
   Shipp, Columbia Md. Personal comment: a close Irish
   friend gives her stamp of approval on this as being an
   authentic Irish soda bread.  She supplied the ”Spotted
   Dog" variant.
  
 -----
  
Burt