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

 DD> Petro's Iron Skillet restaurant/buffet and Truck Stops of America's
 DD> Country Pride are among the best travellin' eats.

 SD> There is a T/A on I-81 at exit 36 (Baileyton/Greeneville) called the
 SD> Davy Crockett Travel Center that is fairly new.  I've been by it but
 SD> never been there.  Once I get a car, I'll make the drive (45 minutes
 SD> each way but 90% is interstate) to check it out.  It's also where I can
 SD> get some amateur radio supplies.  Otherwise it's a drive to Knoxville
 SD> (107 miles) or to Asheville, NC (63 miles).

 SD> The T/A's website: https://davycrocketttravelcenter.com

TA was king of the truck stops until Petro and Iron Skillet came along.
Between them they did in Union 76 truck stops.  Bv)=

 DD> Yeah, I know. When I was trucking I would made the trudge across the
 DD> (often busy) highway to a local place. Or pulled into an off-ramp mall
 DD> parking lot for the resturant in the out-lot.

 SD> Same here.  With the mobility scooter, it makes it easy.

 DD> Mike has since moved on, selling the place to his head cook. Mike was
 DD> appointed to fill a State Senate seat when the occupant died. He's now
 DD> resigned that and taken up the reins as Executive Director of the local
 DD> Association of Commerce and Idustry.

 SD> He's moved up and on which is good, I hope.

He was an executive at Mel-O-Cream donuts - the biggest donut  company
you never heard of. They only have retail outlets near to me which are
open only until noon ... but often sell-out of many varieties before 
time to lock the doors.

Their main business is supplying supermarkets, etc with frozen dough,
pre-fried donuts or retail ready (but not branded Mel-O-Cream.

https://www.mel-o-cream.com/

I think ike will do well running the ACI - mostly because he's a class
act and doesn't do half-measures.

 DD> Waffle House is always reliable.  Bv)=  Wish we had one here - but
 DD> they're mostly in the South and West.

 SD> We have three Waffle Houses in Johnson City.  The cloest one to me is
 SD> ona busy street corner where a Checker's was long ago.  About a 6
 SD> minute drive away.

Closest equivalenmt (sort of) we have here is Huddle House a sorta - 
kinda successor to the defunct Toddle House chain.

 DD>       Title: Spicy Tangerine Beef

 SD> Oh, I love tangerines!

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

 SD>       Title: Crock Pot Beef Stroganoff
 SD>  Categories: Crockpot, Beef
 SD>       Yield: 1 Servings

 SD>   1 1/2 lb Round steak
 SD>       4 tb Margarine
 SD>       2 cn Cream of mushroom soup
 SD>       1 ts Paprika
 SD>       1 c  Onion; chopped
 SD>     1/2 c  Water
 SD>       1 c  Sour cream

 SD>   Cube round steak. Put steak in crock pot with remaining ingredients.
 SD>   Salt and pepper to taste. Cook on high 1 hour then low 4 to 6 hours.
 SD>   Serve with noodles, rice or mashed potatoes. Posted to
 SD>   recipelu-digest Volume 01 Number 392 by James and Susan Kirkland
 SD>    on Dec 21, 1997

My house-mate brought home some Stoffer's frozen bowl stroganoff "dinner"
which I will take a pass on after watching him put the leftovers down for
the mooch-a-pooch. Jasper took one lick, backed off, and gave Dennis a 
"WTF, Dad?" look and headed for his kibble. I b'lieve I'l pass on that.

Even though your recipe and this one call for noodles, taters or rice I'm
of the if it's not got wide noodles it ain't really stroganoff school of 
thought.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mushroom Stroganoff
 Categories: Mushrooms, Hwrbs, Wine, Dairy, Pasta
      Yield: 4 servings
 
      2 tb Extra-virgin olive oil
      1    Yellow onion; fine diced
           Salt
  1 1/2 lb Mixed mushrooms; stemmed,
           - sliced in 1/4" pieces
      2    Sprigs fresh thyme
      2 cl Cloves; fine chopped
    1/2 c  White wine
      1 c  Vegetable stock
      2 tb Soy sauce
  1 1/2 ts Dijon mustard
    1/2 c  Creme fraiche or sour cream
           Black pepper
           Sweet paprika; for dusting
           Handful of chopped parsley
           - leaves; to serve
           Mashed potatoes, wide egg
           - noodles or rice; to serve
 
  Place a large (12") skillet on medium-high heat. Add
  olive oil and onion, season with salt, and cook for 2 to
  3 minutes until softened. Add the mushrooms, thyme and
  garlic, and stir to combine. Cook for 8 to 10 minutes,
  leaving it undisturbed for 2 to 3 minutes at a time
  before stirring, to allow the mushrooms to caramelize.
  
  Pour in the wine to deglaze the pan, scraping up any
  browned bits on the bottom, then cook for about 1
  minute. Add the vegetable stock and soy sauce, and cook
  for 5 to 7 minutes until the liquid has reduced and is
  slightly thickened.
  
  Take the pan off the heat, and stir in the mustard and
  creme fraiche. Taste, and season with salt and black
  pepper. Dust with paprika, scatter with parsley and
  serve with your choice of mashed potatoes, wide egg
  noodles or rice.
  
  By: Hetty Lui McKinnon
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM


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