Text 20156, 97 rader
Skriven 2014-12-06 07:37:46 av Dave Drum (1:261/38.0)
  Kommentar till text 20141 av Jim Weller (1:123/140)
Ärende: Rt 66 was:mag pwned
===========================
-=> JIM WELLER wrote to MICHAEL LOO <=-

 JW> P.S. Yesterday I copyrighted  "I Can't Believe It's Not Mayo"

 JW> I didn't actually do it.

 ML> Ah, poop. But did you really put up money for a venture
 ML> selling NWT water to the southland?

 JW> That one was for real.

 JW> Betty's Country Inn was run by Betty Jean And "Cotton" Hopper in
 JW> tiny little Miller, Missouri which sits on old Route 66. (Google is
 JW> a wonderful thing!)

That sent me to Bing to do some research - as I do not recall Miller, MO on any
part of Route 66. I was up and down Route 66 several times before it became
I-44 and I know (from around here) that "historic" route 66 used to follow
fence/property lines and have lots of squared-off 10 MPH corners - and very
often. As the route became popularised and more travelled they smoothed things
out - which often included moving the road several miles in on direction or the
other. Old 66 used to run straight west from Halltown (west of Springfield, MO
to Carthage. The version I travelled tipped WSW near Halltown through Mt.
Vernon, MO to the south side of Joplin then through a little corner of Kansas
(never did see Dorothy) into Oklahoma.

 JW> This sounds like mine except I garnish with hot sauce not tomatoes.

 JW> ---------- Recipe via Meal-Master (tm) v8.06

 JW>       Title: Betty's Country Inn Hash Browns Supreme
 JW>  Categories: American, Vegetables, Bbq, Sausage, Potatoes
 JW>       Yield: 2 Servings

Here's mine .....

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

      Title: Hash Browns w/Cheese & Bacon
 Categories: Pork, Potatoes, Cheese
      Yield: 4 Servings

      4 sl Thick-cut slab bacon
      5 lg Potatoes; diced small
           +=OR=+
     32 oz Bag shredded hash browns;
           - thawed
    1/2 sm Onion; diced small
           +=OR=+
      4    Green onions; sliced fine;
           - both green & white parts
    1/4 c  Rendered bacon fat
    1/4 ts Salt; or less
    1/8 ts Black pepper
    3/4 c  Grated cheddar cheese

  Fry the bacon slices to desired crispness and reserve the
  rendered fat to fry the potatoes. Crumble the cooked bacon
  and set aside.

  Scrub and dice potatoes and sprinkle to cover the bottom of
  a large skillet that has been heated with the bacon grease.

  Cover with a lid and cook on low for about 7 minutes. Remove
  lid, add onion, salt and pepper and stir.

  Turn heat to medium and brown potatoes, turning every few
  minutes to prevent burning. When potatoes are evenly browned,
  remove, top with grated cheese and serve.

  Cheese will melt a little as it is served, but if you wish
  to have it bubble, top the potatoes with cheese while still
  in the skillet and put under the broiler for 1 minute.

  If you wish the commercial style of hash brown, use more
  oil and cook the shredded potatoes under cover until the
  7 minutes are complete, remove the lid, add the other
  ingredients sprinkling as evenly as possible, but do not
  stir. Brown the potatoes until golden on the bottom.

  Divide into sections and turn to brown on other side.

  UDD Notes: I subbed in the shreddies and the green onion and
  the bacon/bacon fat. IMO the biggie is the bacon/bacon fat.
  The spring onion is a change for variety's sake and the
  shredded, frozen potatoes are a convenience item.

  Recipe By: Dee Bell

  Uncle Dirty Dave's Kitchen

MMMMM

... Sometimes I've believed as many as six impossible things before breakfast.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)