-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Nope! I use frozen peas/carrots and green beans in the soup, picked
 RH> them up the other day at Wegman's. Can't use the mixed veggies since
 RH> they contain corn.

 DD> I just checked my freezer since I stock several different types of veg
 DD> for various uses. No corn in any of them except the Steam-In-Bag store
 DD> brand corn niblets. I have peas & carrots, a broccoli/cauliflower mix,
 DD> a "California Mix" and a "Winter Mix". Probably some others buried in
 DD> the back.

 RH> Most brands of frozen veggies have a mix of carrots, peas, beans and
 RH> corn, sold as mixed vegetables. Not the greatest as is but good for
 RH> soups and such like. I use the peas/carrots mix for fried rice and will
 RH> occaisionally do peas or beans as is but prefer most of my veggies
 RH> fesh, especially from our local farmer's market.

I'm at the stage of my life where convenience is a big factor in my 
shopping. 'Taters, maters, bell peppers and onions/garlic I get from
the produce bins at Humphrey's or Hy-Vee. Seasonal veg I buy from my
local truck farmers (Suttill's Gardens). They have good stuff & parking.
The farmer's market is jumbled and nearby parking is virtually nil. At
my age distance walked is a big factor.

     88

 RH> We've no dogs but do use ham bones, as well as turkey or chicken bones
 RH> quite often during the year in our cooking. For poultry I season the
 RH> water for the stock with a bit of salt and some Bragg's Seasoning--a
 RH> veggie blend. When it gets made into soup, I'll add some turmeric, a
 RH> bit more salt and some pepper.

 DD> Never tried Bragg's. But I often use Bell's  with my poultry dishes.
 DD> For soup I'm more of an individual herbs and spices sort of cook. I've
 DD> begun using miso paste in my chicken soups recently - thannnnk you
 DD> Michael Loo.  Bv0=

 RH> I've used Bell's for seasoning the dressing/stuffing but prefer the
 RH> Bragg's for soup.

 DD> Now I'm gonna have to go find a small container so I can give it a
 DD> whirl.

 RH> Last one I found was in a Sprouts grocery store, not sure where I got
 RH> it before that. It has a yellow top, sort of like Mrs. Dash but I like
 RH> the combination of veggies in the Bragg's for seasoning soup.

Mrs. Dash, in her many iterations is pretty food stuff. I can get Bragg's
at Ruler Foods (no-frills Kroger brand) and Hy-Vee. But on-line research
shows me a wide range of choices. Even some liquid. Which one(s) do you
have experience with?

 DD> Our temperatures finally got "seasonal" for the first time this year.
 DD> We had one morning almost into the single digits - 11ºF. Before I
 DD> left on my rounds I nipped out to car and started it. Then back into
 DD> the house to get the rest of my "leaving prep" done. Supposed to be in
 DD> the 40s and 50s next week. No White Xmas here I don't think. And
 DD> that's all right with me.

 DD> Right noe (05:30 Sunday moring) it's 40ºF with an anticipated high in
 DD> the mid-50s. Almost speedo weather.

 RH> We got into the 60s today, will, with rain, for the next couple of
 RH> days, then back to the ice box temps.

We're going to dip into the ice-box fora couple of days then right back
into the 40s and above for the weekend. It's like a yo yo. But, overall
temps are trending higher and climate change is a reality - no matter
what the conspiracy cultists and Ms. Green say.

 DD> Something else to do with leftover turkey ....

 DD>       Title: Leftover Turkey Tetrazzini
 DD>  Categories: Poultry, Mushrooms, Vegetables, Cheese, Dairy
 DD>       Yield: 6 servings

 RH> My mom gave me a recipe for this when I first got married, don't recall
 RH> her ever making it. Her recipe wasn't this fancy, rather bland, but
 RH> that's the way she cooked.

 RH> We went to the annual VFW Christmas dinner last night, held at and
 RH> catered by the local cafeteria. This year they added chicken cordon
 RH> good time was had by all.

 DD> I've never eaten at either of our VFW posts. But American Legion Post
 DD> 32's Mess Hall restaurant has really good grub. Their Thursday night
 DD> fried chicken has won local "Best of" awards more thasn once. And at
 DD> lunchtime on Tuesday's they offer a 33% discount to veterans.
 DD> Yesterday (12/7) was the 65th anniversary of me (and my house-mate)
 DD> joining Uncle Sugar's Yacht Club. And since my service was between
 DD> conflicts I'm not elegible to join the Legion. Even though my brother
 DD> is a past commander of that post.  Bv)=

 DD> That's all right. I save on the dues and still get in on the Tuesday
 DD> discounts.

 RH> Rules changed a few years ago; now you can join the Legion (any
 RH> honorably discharged veteran can), without wartime service. Still can't
 RH> join the VFW as you were not in any war zones but consider the Legion
 RH> as every member adds to our voice in meeting the needs of our vets.

I'll pass. All my service records went up in smoke when Jefferson Barracks
(Missouri) burned up. As it predated the computerisation of their data - 
it might be possible to gather the info from other sources. Heck even my
DD-214 and Honorable Discahrge diploma are missing in action.

I support Vet's stuff through my brother and my Senator (Tammy Duckworth)

My store is having a Christmas Party on 16 December. I'll be taking this 
as my "covered dish":

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: John Wayne Tater Tot Casserole
 Categories: Chilies, Vegetables, Cheese, Dairy, Potatoes
      Yield: 6 Servings
 
     32 oz (2 cans) chilli w/beans
      4 tb Dairy sour cream
     15 oz Can whole kernel corn;
           - drained
 14 1/2 oz Can diced tomatoes w/green
           - chilies; drained
      2 c  Shredded Cheddar/Monterey
           - Jack blend; divided
     30 oz Bag Ore-Ida Crispy Crowns
 
  Let tater tots defrost at room temperature for
  approximately one hour. When defrosted, set oven
  to 350ºF/175ºC.
  
  In a large bowl, combine chilli with sour cream. Mix in
  corn and drained tomatoes and chilies. Gently fold in
  one cup cheese. Set aside.
  
  Spray a 9" x 13" baking dish with nonstick spray. Layer
  half of the tater tots on the bottom of the baking dish.
  
  Pour chilli mixture on top of the tater tots. Layer the
  other half of the tater tots on top of the chilli.
  
  Sprinkle with the remaining one cup of cheese and cover
  with foil.
  
  Bake, covered, for 30 minutes. Remove foil and bake
  another 10 to 15 minutes or until heated through.
  
  RECIPE FROM: https://www.allfreecasserolerecipes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Money can't bring you happiness but neither can being broke.
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