-=> Mike Powell wrote to DAVE DRUM <=-

 > Me, too. Although there was some doubt this week. I collapsed in a heap at
 > home and 9-1-1 zoomed me back to hospital where it was determined that
 > I was near to bled out internally. They just cut me sdrift again - feeling
 > much better about life this go.

 MP> Dave,
 MP> Glad you are better again.  Hope they fixed whatever they missed the
 MP> first time.

Me, too. I'm actually looking forward to going back to work. One of the
benefits (yeah, right) of being in hospital is diminished appetite. Even
though the quality of the food has improved dramatically since I was in
a younger man's skin. They evewn had a low-salt bacon that was beyond 
"decent" and into most excellent. Wish I could say the same for their
biscuits and gravy.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mr. Breakfast's Biscuits
 Categories: Five, Breads, Dairy
      Yield: 10 Servings
 
      8 tb Unsalted butter; cold
      2 tb Shortening; cold *
      3 c  Unbleached self-rising flour
  1 1/2 c  Buttermilk; cold
           Extra slivers of butter or
           - cream for moistening and
           - brushing
 
  * Lard works, too. - UDD
  
  Adjust oven rack to middle position and set oven @
  450¨F/230¨C.
  
  Cut shortening and butter into dry ingredients with a
  pastry cutter, or two forks, until it looks like coarse
  meal. Return bowl to the freezer or refrigerator if butter
  becomes warm.
  
  Stir in milk with a large fork or rubber spatula. Once
  dough starts to clump, bring it into a ball with your
  hands, pressing it into bottom of bowl to pick up scraps.
  If dough doesn't come together, sprinkle in a little more
  milk, and continue pressing on scraps until they
  incorporate.
  
  On a lightly floured surface, press dough into a rough
  square, then roll out into a about 3/4 in thick. Try to
  handle as little as possible and mix just enough to bring
  the dough together.
  
  Roll dough out.
  
  Use a 2" biscuit cutter to cut dough into rounds and place
  about a 1/2" together in a cake pan or 1" apart on baking
  sheet. How far apart you bake them gives you a different
  kind of edge, so experiment. I like my edges soft so I put
  them pretty close together and they end up touching each
  other when finished baking.
  
  Place a small sliver of butter on the top of each biscuit
  or brush the tops with melted butter or cream.
  
  Bake until golden brown 12-15 minutes.
  
  NOTE: If you can't get self-rising flour, use 4 teaspoons
  baking powder and 1 and 1/2 teaspoons salt. You can also
  use regular milk, if necessary, but add it slowly because
  the amount may be less. These go really well with sausage
  or tomato gravy.
  
  From: http://www.mrbreakfast.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dutch Oven Sausage Gravy
 Categories: Five, Pork, Dairy
      Yield: 1 Batch
 
  1 1/2 lb Sausage
      2 c  Flour
      4 c  Milk
      2 c  Water
           Salt & coarse ground pepper
 
  Brown sausage in Dutch oven. Add milk and while milk is
  still cool, mix flour and water thoroughly and add to
  milk. Stir constantly as it thickens to desired texture.
  Salt and pepper. Serve over biscuits.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... "Thinking is difficult, that's why most people judge." -- Carl Jung
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