-=> Sean Dennis wrote to Dave Drum <=-

 DD> Twas pneumonia. Something I have been innoculated against (viral or
 DD> bacterial) Currently I am recouping at home with anti-biotics and an
 DD> oxygen concentrator. And hacking my lungs wrong-side out.

 SD> I hope you're feeling better by now.  Pneumonia is no joke.  I'm doing
 SD> better but this high pollen count is making me sick.

Apparently I am breathing better. My oxi-meter is showing mid-90s without
having the concentrator turned on and the cannulae up my snoot. That's
a good thing. Initial set-up setting on the concentrator was 6 L/M. If
I can maintain the mid-90s without help the O2 bottles and the concentrator
can go back to the home-hralth store for womeone who really needs them.

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

 SD>       Title: Vermont Cheddar and Maple Crackers
 SD>  Categories: Appetizers, Breads, Snacks
 SD>       Yield: 8 servings

Cheese? OK
Crackers? OK
Maple? Not so much.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Whole Wheat Biscuit Mix - BHG
 Categories: Breads
      Yield: 48 Servings
 
      6 c  All-purpose flour *
      4 c  Whole wheat flour *
    1/3 c  Baking powder
    1/4 c  Sugar
      2 ts Salt
      2 c  Lard or Crisco shortening
 
  * It is permissible to play with proportions of white to
  whole-wheat up to just 10% white flour. Any less than 10%
  white flour does not seem to do well for some reason.
  ~ UDD
  
  In an extra-large bowl stir together flours, baking
  powder, sugar, and salt. Cut in shortening till mixture
  resembles coarse crumbs. Store in an airtight container.
  
  To use, bring mix to room temperature if frozen. Spoon mix
  lightly into a measuring cup; level off with a spatula.
  Continue as directed in variations.
  
  Makes about 12 cups.
  
  For a four biscuit batch of Basic Biscuits:
  
  Stir together 1 cup Biscuit Mix and 1/4 cup milk just till
  dough clings together. On a floured surface, knead dough
  gently 10 to 12 strokes. * Roll to 1/2" thickness. Cut
  with a 2 1/2" biscuit cutter. Place on an ungreased baking
  sheet. Bake in a 450+|F/230+|C oven 8 to 10 minutes or till
  biscuits are golden.
  
  Makes 4 biscuits.
  
  * Do not over-knead or you will get tough biscuits - AKA
  "sinkers". My Dad was a master at making biscuits and it
  really torqued my Mom's jaws that she couldn't do as
  well.   Bv)=
  
  Better Homes & Gardens 1954 Cookbook
  
  MM Format by Dave Drum
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... "Limitations live only in our minds." -- Jamie Paolinetti
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