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

 DD> How about if you subbed sunflower kernels for the pignoli? I'm not a
 DD> big fan of pine nuts. But I can eat sunflower seeds by the shovels
 DD> full. Bv)=

 SD> No teef.  Painful.

No China Clippers? Seems the VA (or someone) would sponsor a set. My
brother lost the last of his "uppers" to the effects of exposure to
Agent Orange during his service in Vietnam. The local V.A.C. is ponying
up for an upper plate for him.

Pine nuts are hard to gum also. If I forget my store bought choppers
I have to have sausage with my eggs rather than my preferred cripsy
bacon. And hash-browns rather than tater tots.

I havew been known to pull a U-eee and go back for the teeth if I am
not in the restaurant parking lot when I detect their absence.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cracker Barrel Hashbrown Casserole
 Categories: Potatoes, Vegetables, Dairy, Cheese
      Yield: 10 servings
 
           Non-stick cooking spray
      2 lb Shredded hashbrowns
           Salt & pepper
      4 oz Butter
    1/2 c  Minced onion
      8 oz Sour cream
 10 3/4 oz Cream of chicken soup;
           - undiluted
      2 c  Shredded Cheddar cheese
 
  Set the oven @ 350oF/175oC.
  
  Grease a 9" X 13" baking pan.
  
  Spread the hashbrown potatoes in the pan. Season with
  salt and pepper.
  
  Melt the butter in a medium bowl in the microwave.
  
  Add the onions, sour cream, and soup to the melted
  butter and mix together.
  
  Pour the soup mixture over the potatoes.
  
  Sprinkle the cheese on top.
  
  Bake for 45 minutes, or until all is completely warm and
  the cheese begins to melt.
  
  Author: Stephanie Manley
  
  RECIPE FROM: https://copykat.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Bone marrow, is the trendy new foody's version of secret sauce.
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