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

 DD> He was doing his saloon singer schtick at that time. But he did a good
 DD> show. I made the two drinks last for the whole thing.  Bv)=

 SD> I found a video (circa 1963) you might like:
 SD> https://www.youtube.com/watch?v=hLAo3KAb-Gg

 SD> Hope it brings back good memories.

A trip down mammary lane.  Bv)=  With Jimmy Durante. That's from the era
when Vegas was a regular stop for us. But not down in Glitter Gulch. We
were mostly downtown at the old school places like Binyon's and the lass
expensive mo/hotel rooms.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grampa's German-Style Pot Roast
 Categories: Pork, Potatoes, Beef, Vegetables, Dairy
      Yield: 8 servings
 
      4 sl (thick) bacon
      1 lb Baby Yukon Gold potatoes
      4 md Carrots; sliced
     14 oz Can sauerkraut; rinsed, well
           - drained
    3/4 c  Chopped dill pickles
      1 ts Smoked paprika
      1 ts Ground allspice
    1/2 ts Kosher salt
    1/2 ts Pepper
      3 lb Boneless chuck roast
 28 3/4 oz (3 pkg) pearl onions;
           - thawed
      4 cl Garlic; minced
    1/2 c  Stout beer or beef broth
    1/3 c  Dusseldorf mustard
    1/2 c  Sour cream
    1/2 c  Minced fresh parsley
 
  In a large skillet, cook bacon over medium heat until
  crisp. Remove to paper towels to drain.
  
  Meanwhile, place potatoes, carrots, sauerkraut & pickles
  in a 7 qt. slow cooker. Mix paprika, allspice, salt and
  pepper; rub over roast. Brown roast in bacon drippings
  over medium heat.
  
  Transfer to slow cooker. Add onions & garlic to dripping;
  cook and stir 1 minute. Stir in beer and mustard; pour
  over meat. Crumble bacon; add to slow cooker.
  
  Cook, covered, on low 6-8 hours, until meat & vegetables
  are tender.
  
  Remove roast; let stand 10 minutes before slicing.
  
  Strain cooking juices.
  
  Reserve vegetables and juices; skim off fat. Return
  reserved vegetables & cooking juices to slow cooker.
  Stir in sour cream; heat through.
  
  Serve with roast; sprinkle with parsley.
  
  Nancy Heishman, Las Vegas, Nevada
  
  Makes: 8 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Heisenberg may have slept here.
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