Text 7215, 82 rader
Skriven 2013-11-28 09:14:08 av Dave Drum (1:18/200.0)
   Kommentar till text 7161 av Ruth Haffly (1:396/45.28)
Ärende: Dinner for free
=======================
Ruth Haffly Said to Nancy Backus about scrapple  was: yogurt

RH>  NB> A heavier meal at midday (often early afternoon, actually),
RH>  NB> usually results in our not bothering with a prepared meal
RH>  NB> later... minimal snacking generally takes up the slack..  :)

RH> We had a turkey dinner with all the trimmings yesterday; a local
RH> restaurant did it, free for veterans, senior citizens--said I
RH> counted as a senior for that--and minimal charge for others. I went
RH> easy on carbs for that, and will do so on Thursday. After the turkey
RH> dinner, we had red soup (tomato) and grilled cheese sandwiches for
RH> supper.

For the 13th year, a free Thanksgiving dinner will be offered from noon 
to 2 p.m. Thursday at Sgt. Pepper's Cafe, 3141 Baker Drive.

"We're hoping for 300 to 400 people - seniors citizens, veterans, the 
disabled, anyone with no place to go," said owner Ziyad Samara, adding 
that the meal is his way of giving back to the city that supports his 
business.

The menu will include turkey, stuffing, mashed potatoes and gravy, sweet 
potatoes, cranberry sauce, bread and a vegetable. The meal is dine-in 
only; no carryouts.

Helping Samara dish out the homemade meal will be his wife, Souad, and 
their three children.

http://www.sj-r.com

I attended that deal a few years ago when my extended family was all 
"over the river and through the woods to (elsewhere)". When I tried to 
pay Z got sort-of incensed. So, I left the price of a decent meal on the 
table as a tip. I've been eating in Ziyad's places since he had the 
local Lum's franchise. He's Palestinian (don't call him and Israeli) but 
not fanatic about it. His kids have all got restaurants of their own in 
the St. Louis metro area. All are successful - he taught them well.

Nice man, nice family.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dave's Tomato Florentine Soup
 Categories: Soups, Vegetables, Poultry, Greens
      Yield: 5 Servings
 
     28 oz Canned chicken broth
     14 oz Can spinach
     12 oz Red Gold vegetable juice
      8 oz Can Red Gold tomato puree
      1 tb Sugar
        ds Nutmeg
           Salt & fresh ground pepper
 
  Combine broth, juice and puree in a saucepan over medium
  heat. when hot, but not boiling, add remaining ingredients;
  stirring with a wire whisk.
  
  Allow to heat gently 30 mins on medium-low until you can't
  stand it any longer.
  
  Keep hot without letting it boil.
  
  Freeze leftovers.
  
  From a starting point given me by Kathy Pitts when I
  mentioned that I really liked the Tomato-Florentine
  Soup at Red Lobster.
  
  Recipe and MM Format by Dave Drum - 12 July 1998
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

X CMPQwk 1.42 16554 X
... The savour of the water mint rejoiceth the heart of men. - John Gerard



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