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    From Ruth Haffly@1:396/45.28 to Dave Drum on Mon Jul 28 14:26:37 2025
    Hi Dave,

    I lovve it when a plan comes together. Bv)=

    That does make the world a bit brighter. (G)


    Lowe's food stores is a sorta=kinda local to you chain being head quartered in Cigaretteville (Winston-Salem). Lowe's Home Improverment
    is somewhat more to the west in Mooresville ... and has spread much further than the grocery stores/

    We actually found a Lowe's (grocery) out in Tucumcari, NM. They said they'd no affiliation with the chain but we saw several items that had
    the house brand name that the store uses so...........

    You've mentioned that before. I believe (IIRC) the store owner's name
    was Lowe and so long as they didn't try to duplicate the signage ot
    the logotypes there was bugger-all that Lowe's corporate could do
    about it.

    Still, it was interesting to find a local to us store so far away from
    their concentration.

    The regional chain is heaqdquartered in Littlefield, TX.

    So we might find some more in our western wanderings.

    So if I ever eat at your house I'd better bring my lunch holster. It's
    a clip-on to a belt or waist-band leather item with a small shaker of crushed red pepper, a small bottle of Cholula and a small bottle of Trappey's Red Devil.

    We have a good selection of spices, including several hot sauces and crushed red pepper. Just have to ask. Cut way down on salt decades ago, black pepper is usually a good guess-tamite shading slightly under the full amount and letting other herbs/spices shine thru.

    I pretty much cook to please myself these days. If I were cooking in a commercial kitchen then I'd have to "lowest common denominator"
    things.

    Steve likes things somewhat hotter than I do so it's easier to cook for
    my heat level than his, knowing that if he wants to, he can add heat.
    The low/no salt thing was something we started when our parents started developing some food/age (hypertension, diabeties) related issues.

    Got this from Hy-Vee - it is high on my list to convert from archives
    to kitchen. Bv)=

    Title: Strip Steak Tacos
    Categories: Beef, Bread, Fruits, Chilies, Citrus
    Yield: 6 servings

    MMMMM--------------------QUICK MANGO SALSA---------------------------
    1 c Fresh mango
    2 tb Chopped red onions
    2 tb Chopped red bell pepper
    1 tb Fresh cilantro
    1 tb Fresh lime juice
    1 tb Fresh jalapeno

    Looks good but for the cilantro; that's not allowed in the house. (G)

    I'm not a huge fan of cilantro but I do use it in some things or they simply don't taste "right". However, it's very easy to overload and
    get that Ivory soap taste/feel. And one tablespoon of fresh is very minimal. Even chopped.

    Steve can taste the "soap" in even small amounts so it's best left out
    of our cooking. I'll tolerate some, but then reach a point where I don't
    want any more. That point seems to be resetting lower, the older I get.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... Computers run on smoke. They stop when it leaks out.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From Sean Dennis@1:18/200 to Ruth Haffly on Tue Jul 29 14:54:24 2025
    Ruth Haffly wrote to Dave Drum <=-

    Steve can taste the "soap" in even small amounts so it's best left out
    of our cooking. I'll tolerate some, but then reach a point where I
    don't want any more. That point seems to be resetting lower, the older
    I get.

    I love cilantro. I guess I am in the minority of people where cilantro
    doesn't taste like soap. I especially like it in salsa.

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

    Title: Corn, Black Bean and Rice Burritos
    Categories: Vegetarian, Mexican, Tortillas, Mcrecipe
    Yield: 4 Servings

    4 oz Cooked rice; *see note
    16 oz Canned black beans; rinsed
    -and drained
    15 oz Canned whole kernel corn;
    -drained
    4 oz Canned chopped mild green
    -chiles; drained
    2/3 c Shredded Monterey Jack or
    -Cheddar cheese
    1/4 c Chopped fresh cilantro
    8 Flour tortillas; (6 to
    -7-inch)
    12 oz Mild salsa; fatfree (one
    -jar)

    1. Preheat oven to 425 degrees F. Prepare rice as label directs.

    2. Meanwhile, in large bowl, combine black beans, corn, chiles,
    cheese, and cilantro.

    3. When rice is done, stir into bean mixture. Spoon rounded 1/2 cup
    rice mixture along center of each tortilla. Spoon 1 tablespoon salsa
    on top of rice filling. Fold sides of tortilla over filling,
    overlapping slightly.

    4. Spray 13" by 9" glass or ceramic baking dish with nonstick cooking
    spray. Place burritos, seam-side down, in dish. Spoon any remaining
    rice mixture in a row down center of burritos; top rice with
    remaining salsa. Cover loosely with foil and bake 15 minutes.

    Each serving: About 525 calories, 24 g protein, 98 g carbohydrate, 9 g
    total fat (4 g saturated), 17 mg cholesterol, 1470 mg sodium.

    Copyright © 1995 The Hearst Corporation; all rights reserved

    Notes: While these burritos are baking, make a salad of sliced
    cucumbers tossed with Honey-Lime Vinaigrette (see recipe). Work Time:
    15 minutes; Total Time: 30 minutes. *RICE: 1/4 14-ounce package
    precooked long-grain rice (1 boil-in-bag) Measures for canned goods
    are approximate because cans vary.

    Recipe by: Homearts Recipe Archive

    Posted to MC-Recipe Digest by KitPATh <[email protected]> on
    Feb 26, 1998

    MMMM

    -- Sean

    ... There are lots of good $1.99 burgers but they run $8.99 these days.
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)