Ruth Haffly wrote to Dave Drum <=-

I've eaten it different times but not (yet) tried making it. It may be like some things, enjoy it when somebody else has taken the time/effort
to make it.

I'm that way with a lot of things these days.

It's sorta/kinda like a Greek lasagne using potatoes/eggplant for the pasta sheets. I will note, too, that nat all moussaka uses bechamel.
I've had some very tasty moussaka made with red gravy.

I've made this recipe - once only - and it was quite tasty. Almost converted me to red moussaka. I'dgladly eat it if someone else made
it.

Title: A.T.K. Moussaka
Categories: Beef, Vegetables, Potatoes, Herbs, Sauces
Yield: 8 servings

At this stage of my life I'll put it in the "I'll eat it if somebody
else makes it" category. I like it, but not enough to take the time and effort to make it.

Exactamundo! (see above)

Tried a new to us place after church today, Hibachi Express. Limited
menu, reasonable prices, very generous servings. We both came home with left overs and plan on going back from time to time. A Flying Biscuit
cafe just opened up in the same plaza, thought about trying it but it
was packed and had a waiting line. We'll wait until it's not so new any more before trying it.

Flying Biscuit sent me scurrying to the Bing-o Search engine. Sounds like they're cashing in onLambert's Cafe "Home of the 'throwed' rolls."


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

Title: Lambert's "Throwed" Rolls
Categories: Breads
Yield: 1 dozen

1 ts Sugar
1/4 oz Env dry active yeast
1/4 c Tepid water (105ºF/40ºC)
1 c Warm milk (115ºF/46ºC
1/4 c Melted butter
1/4 c Sugar
1 lg Egg; beaten, room temp
1 ts Salt
4 c A-P flour

Combine sugar and yeast in tepid water.

Let stand 5-10 minutes until yeast begins to foam.

Thoroughly mix milk, butter, sugar, egg and salt in
large bowl.

Stir in the yeast mixture and 3 1/2 cups of flour,
adding a bit more if necessary to make a soft, pliable
dough.

Turn dough out on floured board and let rest while you
clean and butter bowl.

Knead dough gently 4-5 minutes, adding flour if
necessary, until dough is smooth and silky.

Return to bowl, cover with plastic wrap, and let rise in
warm place until doubled in size (1 1/2 hours appox).

Butter a 12 cup muffin tin.

Punch down dough.

Pinch off pieces that are about 1 1/2" in diameter,
(enough to fill one-half of muffin cup), and roll into
smooth spheres.

Place two such pieces in each prepared muffin cup- it
will be a tight fit.

Cover dough loosely with plastic wrap for 45 minutes.

Bake rolls in preheated 350 degree oven for 20-25
minutes, or until light brown.

Serve as soon as they are cool enough to throw.

MAKES: 12 servings

Author: Stephanie Manley

RECIPE FROM: https://copykat.com

Uncle Dirty Dave's Archives

MMMMM


... Avoid banana liqueur and peach schnapps.
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