Text 13100, 74 rader
Skriven 2008-09-01 08:17:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HAFFLY
Ärende: Off-Ramp Grub
=====================
-=> Ruth Haffly wrote to HAP NEWSOM <=-

 -> The hard part is finding those right places.  Of course the echo here
 -> helps in that respect. (G)

 HN> Always look for the mom and pop places!

 RH> And, if on the interstate, don't always trust the "Food at Exit #"
 RH> signs.  Most of them are for chain place who can afford the advertising
 RH> $$.  But, last year we took a chance on one called "Kay's Kitchen" in
 RH> Ohio (I-79 I think) and it was really good.

Actually the $$$ to be added to the Food @ Exit signs is not huge. Many Mom &
Pop places don't think in that direction. And not many Mom & Pops are located
at off ramps anyway.

This year's picnic travel was a huge disappointment to both Georgia and me in
the food department. Previous trips we always (well, except for a Denny's) had
at least pretty good ... and often great food at our meal stops.

This year, though, sucked rocks. Including a couple of places (Original
Buckhorn Restaurant/Truck Stop in PA was memorably bad) which I used to
patronise regularly and had fond memories of. Also a Pennsylvania Dutch joint
which was so horrid that I have blotted the name of the place from my memory.
It appeared to be in an old Dutch Pantry location ... with nowhere near the
quality of a Dutch Pantry. 

We had one really good dining experience at a place in Clarion, PA which we
picked because it was convenient to the motel we stopped at. Called "Eat'n
Park" it appeared to be  mini-chain (local or area) and the food was tasty, as
ordered, and portions were largish. We ate a late supper there and went back
for breakfast - a meal which Buckhorn demonstrated is possible to screw up.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Texas Blackberry Pie
 Categories: Pies, Fruits, Citrus
      Yield: 6 servings
 
      1 c  Sugar
      3 tb + 1 ts quick-cooking (or
           - instant) tapioca
    1/4 ts Cinnamon
    1/2 ts Dried orange peel
      4 c  Blackberries
      1 tb Water
      4 ts Butter
           Pastry for 9-inch
           - double-crust pie
 
  Luscious! Perfect served warm with a scoop of vanilla ice
  cream.
  
  Preheat oven to 450°F.
  
  Combine the sugar, tapioca, cinnamon and orange peel in a medium bowl.
  Stir in the blackberries and water. Set aside for 15 minutes.
  
  Pour berry mixture into a 9-inch unbaked pie shell. Dot with butter.
  Cover with top crust, seal edges and crimp. If a lattice crust is not
  used, put one or several vents in the crust. Bake at 450°F for 10
  minutes. Then reduce oven setting to 350°F and bak
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 10 May 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "All things dull and ugly, all creatures short and squat." -Monty Python
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