TIP: Click on subject to list as thread! ANSI
echo: cooking
to: JIM WELLER
from: Dave Drum
date: 2022-01-30 06:46:00
subject: trains

-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> My bucket list includes a VIA Rail trip from Windsor to Vancouver.
 DD> Then silver bird home.

 JW> The best part of that trip is around the north shore of Lake
 JW> Superior and then the Edmonton to Vancouver leg via Jasper or
 JW> Calgary to Van via Banff. The Canadian prairies are as boring as
 JW> North Dakota for scenery: acres and acres of just acres.

Rather like Kansas and Nebraska in th lower 48. Miles and miles of
nothing but miles and miles. 

There are some nifty things to do/see in North Dakota --

https://www.planetware.com/tourist-attractions/north-dakota-usnd.htm
 
 DD> My pico de gallo - which the ICS calls "salsa" is a good example.

 JW> Pico de gallo is a specific kind of salsa cruda (uncooked sauces).

I know that. Don't try to teach Grandpa how to suck eggs.  Bv)>

Lots of German ancestry in North Dakota. 

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

      Title: Knoephla Soup
 Categories: Potatoes, Vegetables, Poultry, Dumplings
      Yield: 10 servings 

    1/2 c  Butter; cubed
      3 md Potatoes; peeled, diced
      1 sm Onion; grated
      3 c  Milk
      6 c  Water
      6 ts Chicken soup base
           +=OR=+
      3    Vegetable bouillon cubes

MMMMM-------------------------KNOEPHLA-------------------------------
  1 1/2 c  A-P flour
      1 lg Egg; beaten
      6 tb Milk; as needed
    1/2 ts Salt
           Minced fresh parsley; opt

  In a large skillet, melt butter; cook potatoes and onion
  for 20-25 minutes or until tender. Add milk; heat
  through but do not boil. Set aside. In a Dutch oven,
  bring water and bouillon to a boil.

  Meanwhile, combine first four knoephla ingredients to
  form a stiff dough. Roll into a 1/2" rope. Cut in 1/4"
  pieces and drop into boiling broth. Reduce heat; cover
  and simmer for 10 minutes. Add the potato mixture; heat
  through. Sprinkle with parsley if desired.

  Makes: 10 servings (2-1/2 quarts)

  Lorraine Meyers, Willow City, North Dakota

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

  Uncle Dirty Dave's Archives

MMMMM

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