Text 10377, 86 rader
Skriven 2008-07-11 08:40:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Lowe's
==============
-=> RUTH HAFFLY wrote to DAVE DRUM <=-

 DD> Banquet is too salty - and was even before I became sensitised.
 DD> Swanson and Stouffers are much less salty - but, need no additional
 DD> salt. ALDI's house brand (name slips my mind) is pretty decent - and
 DD> if I still had my listing that translates "establishment numbers" I
 DD> would know who makes them for ALDI.

 RH> If I recall rightly, these were A&P brand. We shopped at the one in
 RH> Jacksonville, NC quite often in those days. At the time, we lived in
 RH> Swansboro and it only had one grocery store. When we went back last
 RH> fall, we saw that there were several in town.  There was also a Lowe's
 RH> grocery store about 3 miles out of town that was new since we lived in
 RH> the area.  Since when is Lowe's (the hardware/building place) getting
 RH> into grocery stores?

Ah, the good old Ann Page brand. Generally pretty good stuff for store brand.
Except their Cream Of Mushroom soup which had too much of wha they called
"curry" in it.

Lowe's groceries in the Carolinas does not surprise me a bit. Not that long ago
Lowe's was a regional concern based out of N. Wilkesboro, NC - not the national
brand that it is today. And they were likely spread into several retail venues
to both fill a need and make a buck.

If they were run as well as the Lowe's operations I have experience of in the
building materials side of things they were well run, indeed.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Red Pepper & Potato Egg Pie
 Categories: Eggs, Pies, Potatoes
      Yield: 8 servings
 
      1 lg Red bell pepper; seeded,
           - halved
    1/2 c  Extra-virgin olive oil
      2 md Russet potatoes; peeled,
           - halved, thin sliced across
           - in half moons
      1 sm Onion; halved, very thinly
           - sliced
      1 sm Brown paper sack
      8 lg Eggs; beaten
           Salt and pepper
 
  Preheat broiler to high. Place red pepper halves on a cookie
  or baking sheet. Place peppers under broiler and allow the
  skins to blacken all over, about 10 minutes.
  
  While peppers are working, heat about 1/4 cup extra-virgin
  olive oil in a medium nonstick skillet over medium high heat.
  Add sliced potatoes and fry in oil until they begin to become
  tender, 5 minutes. Add onions and cook 5 minutes more. Remove
  potatoes and onions to a bowl using slotted spoon. Wipe out
  pan, return pan to heat and add remaining oil. Reduce heat
  to medium. Remove peppers from broiler. Leave broiler on.
  Place peppers in a brown paper sack and seal sack tightly.
  Allow peppers to stand and cool for a couple of minutes.
  Peel away charred skin and slice. Add peppers to potatoes
  and onions. Add beaten eggs to cooked vegetables and season
  with salt and pepper. Add mixture to the pan and cook until
  eggs settle and brown on the bottom. Transfer pan to broiler
  and allow the egg pie to brown on top and puff up.
  
  Slide pie out of the pan and on to a serving plate. Cool
  slightly, then cut into 8 wedges and serve.
  
  Recipe courtesy Rachael Ray
   
  Prep Time: 10 minutes
  Cook Time: 25 minutes
  Yield: 8 servings
  
  Episode#: TM1B70
  Copyright © 2006 Television Food Network, G.P
  
  Meal Master Format by Dave Drum - 22 April 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "All right, Simpson, you win _this_ round."  -- Jimbo
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