I had to take my cat to the vet last Friday. After dropping her off I
went to Publix and did a substantial stock-up, mostly for the freezer.

I finally found lamb shanks! I also bought some ground lamb. I'll
either use that for Shepherd's pie or maybe "lamburgers" I bought a
flank steak, two pork tenderloins, beef short ribs, chuck-eye steaks,
thinly sliced veal (for veal scallopini), some chicken thighs. Oh, and
Gaspar's Portugese linguica sausage. Gaspar's is a company located in
Massachusetts. I was surprised to find it on the shelf this far south.

I also bought Canadian bacon. Gosh, I haven't had that since I was
about 6 years old! Mom used to buy it sometimes as a splurge when she
made Sunday breakfasts when we lived in Lakehurst, NJ (1965-66). I
bought some English muffins with a mind towards making my own breakfast
sandwiches to take to work. Toasted English muffin, Canadian bacon
topped with a slice of cheddar cheese. Sans egg, let's call it the
McBiddy breakfast sandwich.

Jill

On Sunday, April 18, 2021 at 10:39:23 AM UTC-4, wrote:
> I had to take my cat to the vet last Friday. After dropping her off I
> went to Publix and did a substantial stock-up, mostly for the freezer.
>
> I finally found lamb shanks! I also bought some ground lamb. I'll
> either use that for Shepherd's pie or maybe "lamburgers" I bought a
> flank steak, two pork tenderloins, beef short ribs, chuck-eye steaks,
> thinly sliced veal (for veal scallopini), some chicken thighs. Oh, and
> Gaspar's Portugese linguica sausage. Gaspar's is a company located in
> Massachusetts. I was surprised to find it on the shelf this far south.
>
> I also bought Canadian bacon. Gosh, I haven't had that since I was
> about 6 years old! Mom used to buy it sometimes as a splurge when she
> made Sunday breakfasts when we lived in Lakehurst, NJ (1965-66).

Gee. That must make you about 10 years older than me. Anyway. to me, lamb means some of that old country stuff - fried veal cutlets.

> I
> bought some English muffins with a mind towards making my own breakfast
> sandwiches to take to work. Toasted English muffin, Canadian bacon
> topped with a slice of cheddar cheese. Sans egg, let's call it the
> McBiddy breakfast sandwich.
>
> Jill

I've noticed that at Micky D's that egg McMuffin is always more expensive than their other breakfast sandwiches.

On 4/18/2021 10:59 AM, bruce bowser wrote:
> On Sunday, April 18, 2021 at 10:39:23 AM UTC-4, wrote:
>> I had to take my cat to the vet last Friday. After dropping her off I
>> went to Publix and did a substantial stock-up, mostly for the freezer.
>>
>> I finally found lamb shanks! I also bought some ground lamb. I'll
>> either use that for Shepherd's pie or maybe "lamburgers" I bought a
>> flank steak, two pork tenderloins, beef short ribs, chuck-eye steaks,
>> thinly sliced veal (for veal scallopini), some chicken thighs. Oh, and
>> Gaspar's Portugese linguica sausage. Gaspar's is a company located in
>> Massachusetts. I was surprised to find it on the shelf this far south.
>>
>> I also bought Canadian bacon. Gosh, I haven't had that since I was
>> about 6 years old! Mom used to buy it sometimes as a splurge when she
>> made Sunday breakfasts when we lived in Lakehurst, NJ (1965-66).
>
> Gee. That must make you about 10 years older than me. Anyway. to me, lamb means some of that old country stuff - fried veal cutlets.
>
>> I
>> bought some English muffins with a mind towards making my own breakfast
>> sandwiches to take to work. Toasted English muffin, Canadian bacon
>> topped with a slice of cheddar cheese. Sans egg, let's call it the
>> McBiddy breakfast sandwich.
>>
>> Jill
>
> I've noticed that at Micky D's that egg McMuffin is always more expensive than their other breakfast sandwiches.
It has the round egg... only one not frozen. But the McMuffin without
egg (sausage/cheese) is only a buck and change.

Michael Trew wrote:
>> I've noticed that at Micky D's that egg McMuffin is always more
>> expensive than their other breakfast sandwiches.
> It has the round egg... only one not frozen. But the McMuffin without
> egg (sausage/cheese) is only a buck and change.

The plain McDonald's sausage biscuits are pretty darn tasty.

On Monday, April 19, 2021 at 8:01:19 AM UTC-5, Gary wrote:
> Michael Trew wrote:
> >> I've noticed that at Micky D's that egg McMuffin is always more
> >> expensive than their other breakfast sandwiches.
> > It has the round egg... only one not frozen. But the McMuffin without
> > egg (sausage/cheese) is only a buck and change.
> The plain McDonald's sausage biscuits are pretty darn tasty.
>
I will buy two, and ask for 4 packets of strawberry jam. I take the sausage
off one, to make one double sausage biscuit, and the other biscuit I eat
first with all the jam. Not a bad little breakfast when you're on the road.
We're going on a short little vacation. I have surgery in a couple of weeks,
and weather permitting we're going to camp one or two nights, then
staying a night in Sedalia, MO, in a hotel that's on the National Register,
then on to KC for a couple of days. Man do I need a vacation. My reward
for doing a great job at work was to be given extra responsibilities, and the
extra hours to do that work. The new store director is smart. I've noticed
that all of the most productive employees are consistently scheduled 40
hours. Most of them are glad, as I would have been when I was their ages.
I really like my job, but I'd like it more if it were more like 32 hours a week.

Another thing I've done several times is to buy them and take them home,
where I add a basted or over easy egg. McD's changed their sausage
about a dozen years ago, and it's not quite as good as it used to be. It's a
little less spicy.

--Bryan

On 2021-04-18 10:39 a.m., jmcquown wrote:
> I had to take my cat to the vet last Friday.Â* After dropping her off I
> went to Publix and did a substantial stock-up, mostly for the freezer.
>
> I finally found lamb shanks!Â* I also bought some ground lamb.Â* I'll
> either use that for Shepherd's pie or maybe "lamburgers" Â* I bought a
> flank steak, two pork tenderloins, beef short ribs, chuck-eye steaks,
> thinly sliced veal (for veal scallopini), some chicken thighs.Â* Oh, and
> Gaspar's Portugese linguica sausage.Â* Gaspar's is a company located in
> Massachusetts.Â* I was surprised to find it on the shelf this far south.

I am envious. I love lamb shanks but have not had them for quite a while.
>
> I also bought Canadian bacon.Â* Gosh, I haven't had that since I was
> about 6 years old!Â* Mom used to buy it sometimes as a splurge when she
> made Sunday breakfasts when we lived in Lakehurst, NJ (1965-66).Â* I
> bought some English muffins with a mind towards making my own breakfast
> sandwiches to take to work.Â* Toasted English muffin, Canadian bacon
> topped with a slice of cheddar cheese.Â* Sans egg, let's call it the
> McBiddy breakfast sandwich.
>

I wouldn't mind getting some Canadian bacon. I only saw if for sale here
once, about 20 years ago. We tend to take that same cut of pork loin and
brine it to make peameal bacon.


--
This email has been checked for viruses by Avast antivirus software.
https://www.avast.com/antivirus

On 4/18/2021 11:04 AM, Dave Smith wrote:
> On 2021-04-18 10:39 a.m., jmcquown wrote:
>> I had to take my cat to the vet last Friday.Â* After dropping her off I
>> went to Publix and did a substantial stock-up, mostly for the freezer.
>>
>> I finally found lamb shanks!Â* I also bought some ground lamb.Â* I'll
>> either use that for Shepherd's pie or maybe "lamburgers" Â* I bought
>> a flank steak, two pork tenderloins, beef short ribs, chuck-eye
>> steaks, thinly sliced veal (for veal scallopini), some chicken
>> thighs.Â* Oh, and Gaspar's Portugese linguica sausage.Â* Gaspar's is a
>> company located in Massachusetts.Â* I was surprised to find it on the
>> shelf this far south.
>
> I am envious. I love lamb shanks but have not had them for quite a while.
>>
I looked and looked for them before Easter and couldn't find much of
anything in the way of lamb. That was odd.

I also bought fresh stuff. Asparagus (holding steady at $2.99 bunch for
the last year), a bunch of broccoli, yellow squash and brussels sprouts.
Those are not intended for the freezer.

I got some nice cheeses, too. Wedges of Asiago (I love that cheese) and
gruyere, a wedge of brie, sliced mild cheddar for the below mentioned
breakfast sandwiches.

>> I also bought Canadian bacon.Â* Gosh, I haven't had that since I was
>> about 6 years old!Â* Mom used to buy it sometimes as a splurge when she
>> made Sunday breakfasts when we lived in Lakehurst, NJ (1965-66).Â* I
>> bought some English muffins with a mind towards making my own
>> breakfast sandwiches to take to work.Â* Toasted English muffin,
>> Canadian bacon topped with a slice of cheddar cheese.Â* Sans egg, let's
>> call it the McBiddy breakfast sandwich.
>>
>
> I wouldn't mind getting some Canadian bacon. I only saw if for sale here
> once, about 20 years ago. We tend to take that same cut of pork loin and
> brine it to make peameal bacon.
>
I know it's not really "bacon" nor is it "Canadian". A fond memory
from when I was a child. I made one of those toasted English muffin
sandwiches for lunch yesterday and it was quite good so yes, it will fit
the bill for taking the McBiddy sandwich to work. LOL

Jill

jmcquown wrote:
> I know it's not really "bacon" nor is it "Canadian". A fond memory
> from when I was a child. I made one of those toasted English muffin
> sandwiches for lunch yesterday and it was quite good so yes, it will fit
> the bill for taking the McBiddy sandwich to work. LOL

LOL. Funny that *you* said that!
Welcome to the land of "a sense of humor." :-D

Gary wrote:

> jmcquown wrote:
> > I know it's not really "bacon" nor is it "Canadian". A fond
> > memory from when I was a child. I made one of those toasted
> > English muffin sandwiches for lunch yesterday and it was quite good
> > so yes, it will fit the bill for taking the McBiddy sandwich to
> > work. LOL
>
> LOL. Funny that you said that!
> Welcome to the land of "a sense of humor." :-D



--
The real Dr. Bruce posts with uni-berlin.de - individual.net

On Sunday, April 18, 2021 at 12:25:12 PM UTC-4, wrote:

> I know it's not really "bacon" nor is it "Canadian".

Sure it is. Just because Americans always assume bacon is from
the belly doesn't mean back bacon isn't bacon.

<https://en.wikipedia.org/wiki/Back_bacon>

Cindy Hamilton

On 2021-04-19 7:39 a.m., Cindy Hamilton wrote:
> On Sunday, April 18, 2021 at 12:25:12 PM UTC-4, wrote:
>
>> I know it's not really "bacon" nor is it "Canadian".
>
> Sure it is. Just because Americans always assume bacon is from
> the belly doesn't mean back bacon isn't bacon.
>
> <https://en.wikipedia.org/wiki/Back_bacon>
>
> Cindy Hamilton
>
Mother always bought back bacon. In the UK, the belly variety is known
as "Streaky bacon".

Dave Smith wrote:

> I wouldn't mind getting some Canadian bacon. I only saw if for sale here
> once,



https://superiormeats.ca/product/can...ed-back-bacon/

Dave Smith wrote:
> I wouldn't mind getting some Canadian bacon. I only saw if for sale here
> once, about 20 years ago.

I see a joke here, Dave. (explaining that in advance for Joan)
You live in Canada. Isn't ALL of your bacon canadian?

Don't you also buy bags of Homo?

On 2021-04-19 8:58 a.m., Gary wrote:
> Dave Smith wrote:
>> I wouldn't mind getting some Canadian bacon. I only saw if for sale here
>> once, about 20 years ago.
>
> I see a joke here, Dave. (explaining that in advance for Joan)
> You live in Canada. Isn't ALL of your bacon canadian?

I would imagine that most of it is Canadian by origin. Canadian bacon is
a type of bacon made in the US that is confused with peameal bacon,
which is very popular here. The American style of Canadian bacon is a
cured and smoked pork loin while peameal is brined and then rolled in
ground meal.

>
> Don't you also buy bags of Homo?Â*

In a number of provinces milk is sold in bags. You get a large back
containing three 1.3 liter bags of milk. It is a good way of getting the
lower cost per unit by buying in a larger quantity without having to
open the whole thing and giving it time go go sour before using it up.
Anywhere they sell milk in bags they also sell the pitchers to hold the
bags.

On 2021-04-19 8:00 a.m., Dave Smith wrote:
> On 2021-04-19 8:58 a.m., Gary wrote:
>> Dave Smith wrote:
>>> I wouldn't mind getting some Canadian bacon. I only saw if for sale here
>>> once, about 20 years ago.
>>
>> I see a joke here, Dave. (explaining that in advance for Joan)
>> You live in Canada. Isn't ALL of your bacon canadian?
>
> I would imagine that most of it is Canadian by origin. Canadian bacon is
> a type of bacon made in the US that is confused with peameal bacon,
> which is very popular here.

That is Southern Ontario, perhaps.

On Sun, 18 Apr 2021 10:39:14 -0400, jmcquown >
wrote:

>I had to take my cat to the vet last Friday. After dropping her off I
>went to Publix and did a substantial stock-up, mostly for the freezer.
>
>I finally found lamb shanks! I also bought some ground lamb. I'll
>either use that for Shepherd's pie or maybe "lamburgers" I bought a
>flank steak, two pork tenderloins, beef short ribs, chuck-eye steaks,
>thinly sliced veal (for veal scallopini), some chicken thighs. Oh, and
>Gaspar's Portugese linguica sausage. Gaspar's is a company located in
>Massachusetts. I was surprised to find it on the shelf this far south.
>
>I also bought Canadian bacon. Gosh, I haven't had that since I was
>about 6 years old! Mom used to buy it sometimes as a splurge when she
>made Sunday breakfasts when we lived in Lakehurst, NJ (1965-66). I
>bought some English muffins with a mind towards making my own breakfast
>sandwiches to take to work. Toasted English muffin, Canadian bacon
>topped with a slice of cheddar cheese. Sans egg, let's call it the
>McBiddy breakfast sandwich.
>
>Jill

back in the old days when I could find lamb should blade, I would
stew the bony pieces in tomatoes, onions, green pepper, garlic and soy
sauce until tender then serve with rice. I really enjoyed that, very
tasty.
I think that's all, it's been so long since I have been able to
prepare that.
Janet US

On 4/18/2021 12:45 PM, US Janet wrote:
> On Sun, 18 Apr 2021 10:39:14 -0400, jmcquown >
> wrote:
>
>> I had to take my cat to the vet last Friday. After dropping her off I
>> went to Publix and did a substantial stock-up, mostly for the freezer.
>>
>> I finally found lamb shanks! I also bought some ground lamb. I'll
>> either use that for Shepherd's pie or maybe "lamburgers" I bought a
>> flank steak, two pork tenderloins, beef short ribs, chuck-eye steaks,
>> thinly sliced veal (for veal scallopini), some chicken thighs. Oh, and
>> Gaspar's Portugese linguica sausage. Gaspar's is a company located in
>> Massachusetts. I was surprised to find it on the shelf this far south.
>>
>> I also bought Canadian bacon. Gosh, I haven't had that since I was
>> about 6 years old! Mom used to buy it sometimes as a splurge when she
>> made Sunday breakfasts when we lived in Lakehurst, NJ (1965-66). I
>> bought some English muffins with a mind towards making my own breakfast
>> sandwiches to take to work. Toasted English muffin, Canadian bacon
>> topped with a slice of cheddar cheese. Sans egg, let's call it the
>> McBiddy breakfast sandwich.
>>
>> Jill
>
> back in the old days when I could find lamb should blade, I would
> stew the bony pieces in tomatoes, onions, green pepper, garlic and soy
> sauce until tender then serve with rice. I really enjoyed that, very
> tasty.
> I think that's all, it's been so long since I have been able to
> prepare that.
> Janet US
>
I generally brown the lamb shanks in a deep pot (dutch oven) in a little
corn oil after the diced vegetables (add the garlic last so it doesn't
burn), then deglaze the pan with a splash of wine, put the shanks back
in the pot then add some chicken stock or broth and let it simmer,
covered, until tender (a couple of hours at least.) This shopping trip
I bought pearl onions so I'll add a few of them to the simmering liquid.
S&P, bay leaf and thyme are involved, of course. No soy sauce for me
with lamb, please. I won't be serving it with rice, either. Pearled
barley!

Jill

On 2021-04-18 1:02 p.m., jmcquown wrote:

> I generally brown the lamb shanks in a deep pot (dutch oven) in a little
> corn oil after the diced vegetables (add the garlic last so it doesn't
> burn), then deglaze the pan with a splash of wine, put the shanks back
> in the pot then add some chicken stock or broth and let it simmer,
> covered, until tender (a couple of hours at least.)Â* This shopping trip
> I bought pearl onions so I'll add a few of them to the simmering liquid.
> S&P, bay leaf and thyme are involved, of course.Â* No soy sauce for me
> with lamb, please.Â* I won't be serving it with rice, either.Â* Pearled
> barley!
>

Barley works great with lamb. On a few occasions I have used the left
over lamb to make Scotch Broth.

I would not rule out rice entirely. My wife used to occasionally make a
rice and barley pilaf. There was onion, mushroom and beef broth in it,
but mushrooms could be omitted and I imagine chicken broth could be used
in place of beef.

Dave Smith wrote:
> On a few occasions I have used the left over lamb to make Scotch Broth.

Longshanks?

jmcquown wrote:
> I generally brown the lamb shanks in a deep pot (dutch oven) in a little
> corn oil

Dat is so racist!

On Sunday, April 18, 2021 at 9:39:23 AM UTC-5, wrote:
>
> I had to take my cat to the vet last Friday. After dropping her off I
> went to Publix and did a substantial stock-up, mostly for the freezer.
>
I'm cat sitting my brother and sister-in-law's cat. She's been hiding in
a corner of my walk-in closet since Thursday.
>
> I bought some English muffins with a mind towards making my own breakfast
> sandwiches to take to work. Toasted English muffin, Canadian bacon
> topped with a slice of cheddar cheese. Sans egg, let's call it the
> McBiddy breakfast sandwich.
>
> Jill
>
I had a homemade sausage, egg, and cheese McMuffin for breakfast this
morning but I used a slice of American cheese.

wrote:

> On Sunday, April 18, 2021 at 9:39:23 AM UTC-5,
> wrote:
> >
> > I had to take my cat to the vet last Friday. After dropping her off
> > I went to Publix and did a substantial stock-up, mostly for the
> > freezer.
> >
> I'm cat sitting my brother and sister-in-law's cat. She's been
> hiding in a corner of my walk-in closet since Thursday.
> >
> > I bought some English muffins with a mind towards making my own
> > breakfast sandwiches to take to work. Toasted English muffin,
> > Canadian bacon topped with a slice of cheddar cheese. Sans egg,
> > let's call it the McBiddy breakfast sandwich.
> >
> > Jill
> >
> I had a homemade sausage, egg, and cheese McMuffin for breakfast this
> morning but I used a slice of American cheese.

Here's another handy one you can make ahead. Smaller so you take 2.

The larger containers of Hungry Jack biscuits (could be other versions
and of course can make them from flour, baking powder etc.). Same
ingredients on it if she likes them.

I do this from time to time and make a batch of 6 (or 2 batches for
12). Then baggie them 2 to a bag and freeze whatever won't be used in
next 2 days.

I recall the larger biscuits came 6 or 12 to a 'can'. (Ophelia, called
a 'can' but cardboard and 'Pop-n-Fresh' with the Pilsberry dough boy is
the type). Bake those up and while baking, I'll make 6 of my own
homemade sausage patties (second set if making 12). Then halve the
biscuits and put cheese on one side. Sausage other side. If adding
egg, I use the second frying pan and my ersatz 'rings' made years ago
of tuna cans with top and bottom cut off. Mix the eggs up then pour in
rings in the sausage grease. When firm, remove ring and flip then add
to biscuit.

Other variations used ham or spam (sliced thin if spam).

On 4/18/2021 5:19 PM, cshenk wrote:
> wrote:
>
>> On Sunday, April 18, 2021 at 9:39:23 AM UTC-5,
>> wrote:
>>>
>>> I had to take my cat to the vet last Friday. After dropping her off
>>> I went to Publix and did a substantial stock-up, mostly for the
>>> freezer.
>>>
>> I'm cat sitting my brother and sister-in-law's cat. She's been
>> hiding in a corner of my walk-in closet since Thursday.
>>>
>>> I bought some English muffins with a mind towards making my own
>>> breakfast sandwiches to take to work. Toasted English muffin,
>>> Canadian bacon topped with a slice of cheddar cheese. Sans egg,
>>> let's call it the McBiddy breakfast sandwich.
>>>
>>> Jill
>>>
>> I had a homemade sausage, egg, and cheese McMuffin for breakfast this
>> morning but I used a slice of American cheese.
>
> Here's another handy one you can make ahead. Smaller so you take 2.
>
> The larger containers of Hungry Jack biscuits (could be other versions
> and of course can make them from flour, baking powder etc.). Same
> ingredients on it if she likes them.
>
> I do this from time to time and make a batch of 6 (or 2 batches for
> 12). Then baggie them 2 to a bag and freeze whatever won't be used in
> next 2 days.
>
> I recall the larger biscuits came 6 or 12 to a 'can'. (Ophelia, called
> a 'can' but cardboard and 'Pop-n-Fresh' with the Pilsberry dough boy is
> the type). Bake those up and while baking, I'll make 6 of my own
> homemade sausage patties (second set if making 12). Then halve the
> biscuits and put cheese on one side. Sausage other side. If adding
> egg, I use the second frying pan and my ersatz 'rings' made years ago
> of tuna cans with top and bottom cut off. Mix the eggs up then pour in
> rings in the sausage grease. When firm, remove ring and flip then add
> to biscuit.
>
> Other variations used ham or spam (sliced thin if spam).
>
Funny thing about this is you make homemade sausage then use Hungry Jack
tube biscuits. Those biscuits taste like chemicals to me. Especially
if you buy the ones that have that fake butter in them.

Jill

jmcquown wrote:

> On 4/18/2021 5:19 PM, cshenk wrote:
> > wrote:
> >
> > > On Sunday, April 18, 2021 at 9:39:23 AM UTC-5,
> > > wrote:
> > > >
> > > > I had to take my cat to the vet last Friday. After dropping her
> > > > off I went to Publix and did a substantial stock-up, mostly for
> > > > the freezer.
> > > >
> > > I'm cat sitting my brother and sister-in-law's cat. She's been
> > > hiding in a corner of my walk-in closet since Thursday.
> > > >
> > > > I bought some English muffins with a mind towards making my own
> > > > breakfast sandwiches to take to work. Toasted English muffin,
> > > > Canadian bacon topped with a slice of cheddar cheese. Sans egg,
> > > > let's call it the McBiddy breakfast sandwich.
> > > >
> > > > Jill
> > > >
> > > I had a homemade sausage, egg, and cheese McMuffin for breakfast
> > > this morning but I used a slice of American cheese.
> >
> > Here's another handy one you can make ahead. Smaller so you take 2.
> >
> > The larger containers of Hungry Jack biscuits (could be other
> > versions and of course can make them from flour, baking powder
> > etc.). Same ingredients on it if she likes them.
> >
> > I do this from time to time and make a batch of 6 (or 2 batches for
> > 12). Then baggie them 2 to a bag and freeze whatever won't be used
> > in next 2 days.
> >
> > I recall the larger biscuits came 6 or 12 to a 'can'. (Ophelia,
> > called a 'can' but cardboard and 'Pop-n-Fresh' with the Pilsberry
> > dough boy is the type). Bake those up and while baking, I'll make
> > 6 of my own homemade sausage patties (second set if making 12).
> > Then halve the biscuits and put cheese on one side. Sausage other
> > side. If adding egg, I use the second frying pan and my ersatz
> > 'rings' made years ago of tuna cans with top and bottom cut off.
> > Mix the eggs up then pour in rings in the sausage grease. When
> > firm, remove ring and flip then add to biscuit.
> >
> > Other variations used ham or spam (sliced thin if spam).
> >
> Funny thing about this is you make homemade sausage then use Hungry
> Jack tube biscuits. Those biscuits taste like chemicals to me.
> Especially if you buy the ones that have that fake butter in them.
>
> Jill

Chuckle, sorry. I'm ok with them. I grant screach made are better but
frankly, I wouldn't make time to do that in the morning.

On 4/18/2021 7:50 PM, cshenk wrote:
> jmcquown wrote:
>
>> On 4/18/2021 5:19 PM, cshenk wrote:
>>> wrote:
>>>
>>>> On Sunday, April 18, 2021 at 9:39:23 AM UTC-5,
>>>> wrote:
>>>>>
>>>>> I had to take my cat to the vet last Friday. After dropping her
>>>>> off I went to Publix and did a substantial stock-up, mostly for
>>>>> the freezer.
>>>>>
>>>> I'm cat sitting my brother and sister-in-law's cat. She's been
>>>> hiding in a corner of my walk-in closet since Thursday.
>>>>>
>>>>> I bought some English muffins with a mind towards making my own
>>>>> breakfast sandwiches to take to work. Toasted English muffin,
>>>>> Canadian bacon topped with a slice of cheddar cheese. Sans egg,
>>>>> let's call it the McBiddy breakfast sandwich.
>>>>>
>>>>> Jill
>>>>>
>>>> I had a homemade sausage, egg, and cheese McMuffin for breakfast
>>>> this morning but I used a slice of American cheese.
>>>
>>> Here's another handy one you can make ahead. Smaller so you take 2.
>>>
>>> The larger containers of Hungry Jack biscuits (could be other
>>> versions and of course can make them from flour, baking powder
>>> etc.). Same ingredients on it if she likes them.
>>>
>>> I do this from time to time and make a batch of 6 (or 2 batches for
>>> 12). Then baggie them 2 to a bag and freeze whatever won't be used
>>> in next 2 days.
>>>
>>> I recall the larger biscuits came 6 or 12 to a 'can'. (Ophelia,
>>> called a 'can' but cardboard and 'Pop-n-Fresh' with the Pilsberry
>>> dough boy is the type). Bake those up and while baking, I'll make
>>> 6 of my own homemade sausage patties (second set if making 12).
>>> Then halve the biscuits and put cheese on one side. Sausage other
>>> side. If adding egg, I use the second frying pan and my ersatz
>>> 'rings' made years ago of tuna cans with top and bottom cut off.
>>> Mix the eggs up then pour in rings in the sausage grease. When
>>> firm, remove ring and flip then add to biscuit.
>>>
>>> Other variations used ham or spam (sliced thin if spam).
>>>
>> Funny thing about this is you make homemade sausage then use Hungry
>> Jack tube biscuits. Those biscuits taste like chemicals to me.
>> Especially if you buy the ones that have that fake butter in them.
>>
>> Jill
>
> Chuckle, sorry. I'm ok with them. I grant screach made are better but
> frankly, I wouldn't make time to do that in the morning.
>
Hey, you like what you like. I wouldn't bake those frozen (love 'em)
raw biscuit pucks to take to work, either. English muffins are more
"sturdy" for something like this. I eat at my desk and don't want
crumbs scattering around. As for the Canadian bacon, it's a blast from
the past and happens to fit perfectly on an English muffin.

This isn't something I'm looking to make a bunch of ahead of time to put
in the freezer. Good idea, though.

Jill

On Sun, 18 Apr 2021 19:14:33 -0400, jmcquown wrote:

> Funny thing about this is you make homemade sausage then use Hungry Jack
> tube biscuits. Those biscuits taste like chemicals to me. Especially
> if you buy the ones that have that fake butter in them.

I'll never eat another canned biscuit since I discovered the frozen
raw biscuit dough pucks. Maybe I'll try and make donuts out of them
too. I it with canned biscuits once and I thought turned out great
- Better than canned baked biscuits, at last. Until they cooled
and were downright horrible.

Just cut out a hole in the middle of biscuit and shallow fry in 1"
oil, flipping halfway. Glaze, ice, or powder them afetr cooling for
a few minutes (or more if glazed).

-sw

On Sun, 18 Apr 2021 16:19:26 -0500, "cshenk"
> wrote:

wrote:
>
>> On Sunday, April 18, 2021 at 9:39:23 AM UTC-5,
>> wrote:
>> >
>> > I had to take my cat to the vet last Friday. After dropping her off
>> > I went to Publix and did a substantial stock-up, mostly for the
>> > freezer.
>> >
>> I'm cat sitting my brother and sister-in-law's cat. She's been
>> hiding in a corner of my walk-in closet since Thursday.
>> >
>> > I bought some English muffins with a mind towards making my own
>> > breakfast sandwiches to take to work. Toasted English muffin,
>> > Canadian bacon topped with a slice of cheddar cheese. Sans egg,
>> > let's call it the McBiddy breakfast sandwich.
>> >
>> > Jill
>> >
>> I had a homemade sausage, egg, and cheese McMuffin for breakfast this
>> morning but I used a slice of American cheese.
>
>Here's another handy one you can make ahead. Smaller so you take 2.
>
>The larger containers of Hungry Jack biscuits (could be other versions
>and of course can make them from flour, baking powder etc.). Same
>ingredients on it if she likes them.
>
>I do this from time to time and make a batch of 6 (or 2 batches for
>12). Then baggie them 2 to a bag and freeze whatever won't be used in
>next 2 days.
>
>I recall the larger biscuits came 6 or 12 to a 'can'. (Ophelia, called
>a 'can' but cardboard and 'Pop-n-Fresh' with the Pilsberry dough boy is
>the type). Bake those up and while baking, I'll make 6 of my own
>homemade sausage patties (second set if making 12). Then halve the
>biscuits and put cheese on one side. Sausage other side. If adding
>egg, I use the second frying pan and my ersatz 'rings' made years ago
>of tuna cans with top and bottom cut off. Mix the eggs up then pour in
>rings in the sausage grease. When firm, remove ring and flip then add
>to biscuit.
>
>Other variations used ham or spam (sliced thin if spam).

I just buy that from Jimmy Dean. That's easier
Janet US

On 4/18/2021 7:16 PM, US Janet wrote:
> On Sun, 18 Apr 2021 16:19:26 -0500, "cshenk"
> > wrote:
>
>> wrote:
>>
>>> On Sunday, April 18, 2021 at 9:39:23 AM UTC-5,
>>> wrote:
>>>>
>>>> I had to take my cat to the vet last Friday. After dropping her off
>>>> I went to Publix and did a substantial stock-up, mostly for the
>>>> freezer.
>>>>
>>> I'm cat sitting my brother and sister-in-law's cat. She's been
>>> hiding in a corner of my walk-in closet since Thursday.
>>>>
>>>> I bought some English muffins with a mind towards making my own
>>>> breakfast sandwiches to take to work. Toasted English muffin,
>>>> Canadian bacon topped with a slice of cheddar cheese. Sans egg,
>>>> let's call it the McBiddy breakfast sandwich.
>>>>
>>>> Jill
>>>>
>>> I had a homemade sausage, egg, and cheese McMuffin for breakfast this
>>> morning but I used a slice of American cheese.
>>
>> Here's another handy one you can make ahead. Smaller so you take 2.
>>
>> The larger containers of Hungry Jack biscuits (could be other versions
>> and of course can make them from flour, baking powder etc.). Same
>> ingredients on it if she likes them.
>>
>> I do this from time to time and make a batch of 6 (or 2 batches for
>> 12). Then baggie them 2 to a bag and freeze whatever won't be used in
>> next 2 days.
>>
>> I recall the larger biscuits came 6 or 12 to a 'can'. (Ophelia, called
>> a 'can' but cardboard and 'Pop-n-Fresh' with the Pilsberry dough boy is
>> the type). Bake those up and while baking, I'll make 6 of my own
>> homemade sausage patties (second set if making 12). Then halve the
>> biscuits and put cheese on one side. Sausage other side. If adding
>> egg, I use the second frying pan and my ersatz 'rings' made years ago
>> of tuna cans with top and bottom cut off. Mix the eggs up then pour in
>> rings in the sausage grease. When firm, remove ring and flip then add
>> to biscuit.
>>
>> Other variations used ham or spam (sliced thin if spam).
>
> I just buy that from Jimmy Dean. That's easier
> Janet US
>
I find English muffins tend to be *sturdier* for making these types
of to-go type homemade "breakfast" sandwiches. I can always add an egg
if I feel like it. No Spam - wrong shape LOL

Jill

jmcquown wrote:

> On 4/18/2021 7:16 PM, US Janet wrote:
> > On Sun, 18 Apr 2021 16:19:26 -0500, "cshenk"
> > wrote:
> >
> > > wrote:
> > >
> > > > On Sunday, April 18, 2021 at 9:39:23 AM UTC-5,
> > > > wrote:
> > > > >
> > > > > I had to take my cat to the vet last Friday. After dropping
> > > > > her off I went to Publix and did a substantial stock-up,
> > > > > mostly for the freezer.
> > > > >
> > > > I'm cat sitting my brother and sister-in-law's cat. She's been
> > > > hiding in a corner of my walk-in closet since Thursday.
> > > > >
> > > > > I bought some English muffins with a mind towards making my
> > > > > own breakfast sandwiches to take to work. Toasted English
> > > > > muffin, Canadian bacon topped with a slice of cheddar cheese.
> > > > > Sans egg, let's call it the McBiddy breakfast sandwich.
> > > > >
> > > > > Jill
> > > > >
> > > > I had a homemade sausage, egg, and cheese McMuffin for
> > > > breakfast this morning but I used a slice of American cheese.
> > >
> > > Here's another handy one you can make ahead. Smaller so you take
> > > 2.
> > >
> > > The larger containers of Hungry Jack biscuits (could be other
> > > versions and of course can make them from flour, baking powder
> > > etc.). Same ingredients on it if she likes them.
> > >
> > > I do this from time to time and make a batch of 6 (or 2 batches
> > > for 12). Then baggie them 2 to a bag and freeze whatever won't
> > > be used in next 2 days.
> > >
> > > I recall the larger biscuits came 6 or 12 to a 'can'. (Ophelia,
> > > called a 'can' but cardboard and 'Pop-n-Fresh' with the Pilsberry
> > > dough boy is the type). Bake those up and while baking, I'll
> > > make 6 of my own homemade sausage patties (second set if making
> > > 12). Then halve the biscuits and put cheese on one side.
> > > Sausage other side. If adding egg, I use the second frying pan
> > > and my ersatz 'rings' made years ago of tuna cans with top and
> > > bottom cut off. Mix the eggs up then pour in rings in the
> > > sausage grease. When firm, remove ring and flip then add to
> > > biscuit.
> > >
> > > Other variations used ham or spam (sliced thin if spam).
> >
> > I just buy that from Jimmy Dean. That's easier
> > Janet US
> >
> I find English muffins tend to be sturdier for making these types
> of to-go type homemade "breakfast" sandwiches. I can always add an
> egg if I feel like it. No Spam - wrong shape LOL
>
> Jill

Zero problem with that! Just having fun with a variation we do since
they are 'close'.

On Sunday, April 18, 2021 at 6:37:56 PM UTC-5, wrote:
>
> I find English muffins tend to be *sturdier* for making these types
> of to-go type homemade "breakfast" sandwiches. I can always add an egg
> if I feel like it. No Spam - wrong shape LOL
>
> Jill
>
I think English muffins are sturdier, too. Love biscuits but they seem to crumble
whereas the muffins really hold their shape and no chunks of bread falling off.

On Sunday, April 18, 2021 at 7:37:56 PM UTC-4, wrote:
> On 4/18/2021 7:16 PM, US Janet wrote:
> > On Sun, 18 Apr 2021 16:19:26 -0500, "cshenk"
> > > wrote:
> >
> >> wrote:
> >>
> >>> On Sunday, April 18, 2021 at 9:39:23 AM UTC-5,
> >>> wrote:
> >>>>
> >>>> I had to take my cat to the vet last Friday. After dropping her off
> >>>> I went to Publix and did a substantial stock-up, mostly for the
> >>>> freezer.
> >>>>
> >>> I'm cat sitting my brother and sister-in-law's cat. She's been
> >>> hiding in a corner of my walk-in closet since Thursday.
> >>>>
> >>>> I bought some English muffins with a mind towards making my own
> >>>> breakfast sandwiches to take to work. Toasted English muffin,
> >>>> Canadian bacon topped with a slice of cheddar cheese. Sans egg,
> >>>> let's call it the McBiddy breakfast sandwich.
> >>>>
> >>>> Jill
> >>>>
> >>> I had a homemade sausage, egg, and cheese McMuffin for breakfast this
> >>> morning but I used a slice of American cheese.
> >>
> >> Here's another handy one you can make ahead. Smaller so you take 2.
> >>
> >> The larger containers of Hungry Jack biscuits (could be other versions
> >> and of course can make them from flour, baking powder etc.). Same
> >> ingredients on it if she likes them.
> >>
> >> I do this from time to time and make a batch of 6 (or 2 batches for
> >> 12). Then baggie them 2 to a bag and freeze whatever won't be used in
> >> next 2 days.
> >>
> >> I recall the larger biscuits came 6 or 12 to a 'can'. (Ophelia, called
> >> a 'can' but cardboard and 'Pop-n-Fresh' with the Pilsberry dough boy is
> >> the type). Bake those up and while baking, I'll make 6 of my own
> >> homemade sausage patties (second set if making 12). Then halve the
> >> biscuits and put cheese on one side. Sausage other side. If adding
> >> egg, I use the second frying pan and my ersatz 'rings' made years ago
> >> of tuna cans with top and bottom cut off. Mix the eggs up then pour in
> >> rings in the sausage grease. When firm, remove ring and flip then add
> >> to biscuit.
> >>
> >> Other variations used ham or spam (sliced thin if spam).
> >
> > I just buy that from Jimmy Dean. That's easier
> > Janet US
> >
> I find English muffins tend to be *sturdier* for making these types
> of to-go type homemade "breakfast" sandwiches. I can always add an egg
> if I feel like it. No Spam - wrong shape LOL

And bagels seem too sturdy, I know its weird. It seems like the bagel is crushing the egg and bacon/sausage/ham, so your teeth don't have to when you bite into it.

US Janet wrote:

> On Sun, 18 Apr 2021 16:19:26 -0500, "cshenk"
> > wrote:
>
> > wrote:
> >
> >> On Sunday, April 18, 2021 at 9:39:23 AM UTC-5,
> >> wrote:
> >> >
> >> > I had to take my cat to the vet last Friday. After dropping her
> off >> > I went to Publix and did a substantial stock-up, mostly for
> the >> > freezer.
> >> >
> >> I'm cat sitting my brother and sister-in-law's cat. She's been
> >> hiding in a corner of my walk-in closet since Thursday.
> >> >
> >> > I bought some English muffins with a mind towards making my own
> >> > breakfast sandwiches to take to work. Toasted English muffin,
> >> > Canadian bacon topped with a slice of cheddar cheese. Sans egg,
> >> > let's call it the McBiddy breakfast sandwich.
> >> >
> >> > Jill
> >> >
> >> I had a homemade sausage, egg, and cheese McMuffin for breakfast
> this >> morning but I used a slice of American cheese.
> >
> > Here's another handy one you can make ahead. Smaller so you take 2.
> >
> > The larger containers of Hungry Jack biscuits (could be other
> > versions and of course can make them from flour, baking powder
> > etc.). Same ingredients on it if she likes them.
> >
> > I do this from time to time and make a batch of 6 (or 2 batches for
> > 12). Then baggie them 2 to a bag and freeze whatever won't be used
> > in next 2 days.
> >
> > I recall the larger biscuits came 6 or 12 to a 'can'. (Ophelia,
> > called a 'can' but cardboard and 'Pop-n-Fresh' with the Pilsberry
> > dough boy is the type). Bake those up and while baking, I'll make
> > 6 of my own homemade sausage patties (second set if making 12).
> > Then halve the biscuits and put cheese on one side. Sausage other
> > side. If adding egg, I use the second frying pan and my ersatz
> > 'rings' made years ago of tuna cans with top and bottom cut off.
> > Mix the eggs up then pour in rings in the sausage grease. When
> > firm, remove ring and flip then add to biscuit.
> >
> > Other variations used ham or spam (sliced thin if spam).
>
> I just buy that from Jimmy Dean. That's easier
> Janet US

Yes, but I like making them and perforce, I had to in my earlier years.
I qualified for food stamps until 2001 (never took them, found scratch
cooking worked instead).

On 4/18/2021 7:55 PM, cshenk wrote:
> US Janet wrote:
>
>> On Sun, 18 Apr 2021 16:19:26 -0500, "cshenk"
>> > wrote:
>>
>>> wrote:
>>>
>>>> On Sunday, April 18, 2021 at 9:39:23 AM UTC-5,
>>>> wrote:
>>>>>
>>>>> I had to take my cat to the vet last Friday. After dropping her
>> off >> > I went to Publix and did a substantial stock-up, mostly for
>> the >> > freezer.
>>>>>
>>>> I'm cat sitting my brother and sister-in-law's cat. She's been
>>>> hiding in a corner of my walk-in closet since Thursday.
>>>>>
>>>>> I bought some English muffins with a mind towards making my own
>>>>> breakfast sandwiches to take to work. Toasted English muffin,
>>>>> Canadian bacon topped with a slice of cheddar cheese. Sans egg,
>>>>> let's call it the McBiddy breakfast sandwich.
>>>>>
>>>>> Jill
>>>>>
>>>> I had a homemade sausage, egg, and cheese McMuffin for breakfast
>> this >> morning but I used a slice of American cheese.
>>>
>>> Here's another handy one you can make ahead. Smaller so you take 2.
>>>
>>> The larger containers of Hungry Jack biscuits (could be other
>>> versions and of course can make them from flour, baking powder
>>> etc.). Same ingredients on it if she likes them.
>>>
>>> I do this from time to time and make a batch of 6 (or 2 batches for
>>> 12). Then baggie them 2 to a bag and freeze whatever won't be used
>>> in next 2 days.
>>>
>>> I recall the larger biscuits came 6 or 12 to a 'can'. (Ophelia,
>>> called a 'can' but cardboard and 'Pop-n-Fresh' with the Pilsberry
>>> dough boy is the type). Bake those up and while baking, I'll make
>>> 6 of my own homemade sausage patties (second set if making 12).
>>> Then halve the biscuits and put cheese on one side. Sausage other
>>> side. If adding egg, I use the second frying pan and my ersatz
>>> 'rings' made years ago of tuna cans with top and bottom cut off.
>>> Mix the eggs up then pour in rings in the sausage grease. When
>>> firm, remove ring and flip then add to biscuit.
>>>
>>> Other variations used ham or spam (sliced thin if spam).
>>
>> I just buy that from Jimmy Dean. That's easier
>> Janet US
>
> Yes, but I like making them and perforce, I had to in my earlier years.
> I qualified for food stamps until 2001 (never took them, found scratch
> cooking worked instead).
>
Um, I'm not sure Hungry Jack tube biscuits qualify as "scratch cooking"
but okay. I don't understand what you say about not taking food
stamps when you qualified. Scratch cooking. Food stamps make no
difference in how you cook. Are you one of those people who thinks you
can only buy premade crappy frozen and canned food if you get SNAP
benefits? If so, that's absolutely not correct.

The "food stamps" you didn't take could have paid for the flour to make
scratch biscuits but also for the Hungry Jack biscuits you like. It
would have paid for the pork to grind to make that from scratch sausage,
or you could have opted to buy a box of Jimmy Dean frozen sausage
biscuits. Would have paid for the eggs, the cheese of your choice, too.

Wouldn't have covered the plastic or wax paper wrap or whatever you
would use to wrap all these breakfast sandwiches in before popping them
in the freezer. Oh well.

Jill

On 4/18/2021 5:19 PM, cshenk wrote:
> wrote:
>
>> On Sunday, April 18, 2021 at 9:39:23 AM UTC-5,
>> wrote:
>>>
>>> I had to take my cat to the vet last Friday. After dropping her off
>>> I went to Publix and did a substantial stock-up, mostly for the
>>> freezer.
>>>
>> I'm cat sitting my brother and sister-in-law's cat. She's been
>> hiding in a corner of my walk-in closet since Thursday.
>>>
>>> I bought some English muffins with a mind towards making my own
>>> breakfast sandwiches to take to work. Toasted English muffin,
>>> Canadian bacon topped with a slice of cheddar cheese. Sans egg,
>>> let's call it the McBiddy breakfast sandwich.
>>>
>>> Jill
>>>
>> I had a homemade sausage, egg, and cheese McMuffin for breakfast this
>> morning but I used a slice of American cheese.
>
> Here's another handy one you can make ahead. Smaller so you take 2.
>
> The larger containers of Hungry Jack biscuits (could be other versions
> and of course can make them from flour, baking powder etc.). Same
> ingredients on it if she likes them.
>
> I do this from time to time and make a batch of 6 (or 2 batches for
> 12). Then baggie them 2 to a bag and freeze whatever won't be used in
> next 2 days.
>
> I recall the larger biscuits came 6 or 12 to a 'can'. (Ophelia, called
> a 'can' but cardboard and 'Pop-n-Fresh' with the Pilsberry dough boy is
> the type). Bake those up and while baking, I'll make 6 of my own
> homemade sausage patties (second set if making 12). Then halve the
> biscuits and put cheese on one side. Sausage other side. If adding
> egg, I use the second frying pan and my ersatz 'rings' made years ago
> of tuna cans with top and bottom cut off. Mix the eggs up then pour in
> rings in the sausage grease. When firm, remove ring and flip then add
> to biscuit.
>
> Other variations used ham or spam (sliced thin if spam).

Some baking can be a bear, bread usually isn't worth it. But I only do
biscuits homemade. Pretty quick and easy with standard pantry
ingredients plus milk/butter. I use the recipe from a pre-war Better
Homes/Gardens cook book.

Michael Trew wrote:

> On 4/18/2021 5:19 PM, cshenk wrote:
> > wrote:
> >
> > > On Sunday, April 18, 2021 at 9:39:23 AM UTC-5,
> > > wrote:
> > > >
> > > > I had to take my cat to the vet last Friday. After dropping her
> > > > off I went to Publix and did a substantial stock-up, mostly for
> > > > the freezer.
> > > >
> > > I'm cat sitting my brother and sister-in-law's cat. She's been
> > > hiding in a corner of my walk-in closet since Thursday.
> > > >
> > > > I bought some English muffins with a mind towards making my own
> > > > breakfast sandwiches to take to work. Toasted English muffin,
> > > > Canadian bacon topped with a slice of cheddar cheese. Sans egg,
> > > > let's call it the McBiddy breakfast sandwich.
> > > >
> > > > Jill
> > > >
> > > I had a homemade sausage, egg, and cheese McMuffin for breakfast
> > > this morning but I used a slice of American cheese.
> >
> > Here's another handy one you can make ahead. Smaller so you take 2.
> >
> > The larger containers of Hungry Jack biscuits (could be other
> > versions and of course can make them from flour, baking powder
> > etc.). Same ingredients on it if she likes them.
> >
> > I do this from time to time and make a batch of 6 (or 2 batches for
> > 12). Then baggie them 2 to a bag and freeze whatever won't be used
> > in next 2 days.
> >
> > I recall the larger biscuits came 6 or 12 to a 'can'. (Ophelia,
> > called a 'can' but cardboard and 'Pop-n-Fresh' with the Pilsberry
> > dough boy is the type). Bake those up and while baking, I'll make
> > 6 of my own homemade sausage patties (second set if making 12).
> > Then halve the biscuits and put cheese on one side. Sausage other
> > side. If adding egg, I use the second frying pan and my ersatz
> > 'rings' made years ago of tuna cans with top and bottom cut off.
> > Mix the eggs up then pour in rings in the sausage grease. When
> > firm, remove ring and flip then add to biscuit.
> >
> > Other variations used ham or spam (sliced thin if spam).
>
> Some baking can be a bear, bread usually isn't worth it. But I only
> do biscuits homemade. Pretty quick and easy with standard pantry
> ingredients plus milk/butter. I use the recipe from a pre-war Better
> Homes/Gardens cook book.

LOL! I am the opposite side of you. I make almost all our normal
breads and have since 2001. It's stupid simple with a bread machine in
dough mode. Takes about 10 minutes of your actual time to do.

On 2021-04-18 8:08 p.m., cshenk wrote:
> Michael Trew wrote:
>> Some baking can be a bear, bread usually isn't worth it. But I only
>> do biscuits homemade. Pretty quick and easy with standard pantry
>> ingredients plus milk/butter. I use the recipe from a pre-war Better
>> Homes/Gardens cook book.
>
> LOL! I am the opposite side of you. I make almost all our normal
> breads and have since 2001. It's stupid simple with a bread machine in
> dough mode. Takes about 10 minutes of your actual time to do.
>

Now that I have a stand mixer with dough hook I might try my hand at
bread making again. It has been more than 40 years since the last time I
made bread. I was raised on home made bread and never have been able to
bring myself to rely on grocery store bread. I get all my bread at a
good bakery in town, but his breads are $4-6 a loaf.

--
This email has been checked for viruses by Avast antivirus software.
https://www.avast.com/antivirus

On 4/18/2021 8:08 PM, cshenk wrote:
> Michael Trew wrote:
>
>> On 4/18/2021 5:19 PM, cshenk wrote:
>>> wrote:
>>>
>>>> On Sunday, April 18, 2021 at 9:39:23 AM UTC-5,
>>>> wrote:
>>>>>
>>>>> I had to take my cat to the vet last Friday. After dropping her
>>>>> off I went to Publix and did a substantial stock-up, mostly for
>>>>> the freezer.
>>>>>
>>>> I'm cat sitting my brother and sister-in-law's cat. She's been
>>>> hiding in a corner of my walk-in closet since Thursday.
>>>>>
>>>>> I bought some English muffins with a mind towards making my own
>>>>> breakfast sandwiches to take to work. Toasted English muffin,
>>>>> Canadian bacon topped with a slice of cheddar cheese. Sans egg,
>>>>> let's call it the McBiddy breakfast sandwich.
>>>>>
>>>>> Jill
>>>>>
>>>> I had a homemade sausage, egg, and cheese McMuffin for breakfast
>>>> this morning but I used a slice of American cheese.
>>>
>>> Here's another handy one you can make ahead. Smaller so you take 2.
>>>
>>> The larger containers of Hungry Jack biscuits (could be other
>>> versions and of course can make them from flour, baking powder
>>> etc.). Same ingredients on it if she likes them.
>>>
>>> I do this from time to time and make a batch of 6 (or 2 batches for
>>> 12). Then baggie them 2 to a bag and freeze whatever won't be used
>>> in next 2 days.
>>>
>>> I recall the larger biscuits came 6 or 12 to a 'can'. (Ophelia,
>>> called a 'can' but cardboard and 'Pop-n-Fresh' with the Pilsberry
>>> dough boy is the type). Bake those up and while baking, I'll make
>>> 6 of my own homemade sausage patties (second set if making 12).
>>> Then halve the biscuits and put cheese on one side. Sausage other
>>> side. If adding egg, I use the second frying pan and my ersatz
>>> 'rings' made years ago of tuna cans with top and bottom cut off.
>>> Mix the eggs up then pour in rings in the sausage grease. When
>>> firm, remove ring and flip then add to biscuit.
>>>
>>> Other variations used ham or spam (sliced thin if spam).
>>
>> Some baking can be a bear, bread usually isn't worth it. But I only
>> do biscuits homemade. Pretty quick and easy with standard pantry
>> ingredients plus milk/butter. I use the recipe from a pre-war Better
>> Homes/Gardens cook book.
>
> LOL! I am the opposite side of you. I make almost all our normal
> breads and have since 2001. It's stupid simple with a bread machine in
> dough mode. Takes about 10 minutes of your actual time to do.
>
I don't eat enough bread to bother baking it, even with a bread machine.
I have to freeze it so it doesn't get moldy before I can use it up.
Frozen sliced bread thaws quickly enough for toast, grilled cheese,
French Toast, sandwiches. I know you enjoy baking but I'll never take
it up again.

Jill
Jill

On Sunday, April 18, 2021 at 6:57:43 PM UTC-5, Michael Trew wrote:
>
> Some baking can be a bear, bread usually isn't worth it. But I only do
> biscuits homemade. Pretty quick and easy with standard pantry
> ingredients plus milk/butter. I use the recipe from a pre-war Better
> Homes/Gardens cook book.
>
There's an America's Test Kitchen recipe for 'cream biscuits' I want to
try, but just been too darn lazy to make them even though I do have
the heavy cream on hand.

On Sunday, April 18, 2021 at 1:57:43 PM UTC-10, Michael Trew wrote:

> Some baking can be a bear, bread usually isn't worth it. But I only do
> biscuits homemade. Pretty quick and easy with standard pantry
> ingredients plus milk/butter. I use the recipe from a pre-war Better
> Homes/Gardens cook book.

Biscuits are easy. This recipe is even easier and faster. It's tasty and just delectable. Being only 26 years of age, you could probably eat this without harming your system much.

https://photos.app.goo.gl/7FWj4ycfVjFfqwPW6

https://www.thecountrycook.net/butter-dip-biscuits

On Sunday, April 18, 2021 at 9:26:03 PM UTC-5, dsi1 wrote:
> On Sunday, April 18, 2021 at 1:57:43 PM UTC-10, Michael Trew wrote:
>
> > Some baking can be a bear, bread usually isn't worth it. But I only do
> > biscuits homemade. Pretty quick and easy with standard pantry
> > ingredients plus milk/butter. I use the recipe from a pre-war Better
> > Homes/Gardens cook book.
> Biscuits are easy. This recipe is even easier and faster. It's tasty and just delectable. Being only 26 years of age, you could probably eat this without harming your system much.
>
> https://photos.app.goo.gl/7FWj4ycfVjFfqwPW6
>
> https://www.thecountrycook.net/butter-dip-biscuits


Watch what people say about others... They will say it about you too! Blessing and cursing can't come from the same fountain!

--
Best
Greg