• Re: Monthly Rules Postin

    From Dale Shipp@1:261/1466 to Dave Drum on Wed Mar 8 01:10:02 2023
    On 03-07-23 06:22, Dave Drum <=-
    spoke to Sean Dennis about Re: Monthly Rules Posting <=-

    I once knew a man who claimed that his purpose in life was to be A: A
    bad example, and B: The town drunk and lay-about. Claimed (tongue in cheek) to be providing a public service.

    That sounds a little bit like a previous participant in this echo, who
    happens to still reside in Australia.


    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Beef/Mushrooms/Red Wine
    Categories: Testing, Crockpot, Easy
    Yield: 6 Servings

    3 lb Chuck steak or round steak
    1 inch hick
    5 sl Precooked bacon, small dice
    16 oz Sliced mushrooms
    3 ea Cloves garlic, minced
    1 c Diced celery
    1 c Diced carrots
    1/2 ts Salt (divided)
    1/2 ts Pepper (divided)
    3 tb Tomato paste
    5 tb All purpose flour
    1 lb Frozen pearl onions
    14 oz Beef broth
    1 c Red wine
    3/4 t Dried thyme (divided)

    MMMMM--------------------------OPTIONAL-------------------------------
    Cooked noodles

    Cut beef into 1 inch pieces. If using chuck roast try to get 1 inch
    pieces.

    Heat large fry pan add olive oil. Add half of the beef cubes and stir
    until pieces are browned, remove and place in crock pot. Add other
    half of beef and brown.

    Add mushrooms and garlic to skillet and sprinkle with 1/4 ts each
    salt and pepper. Cook over medium heat stirring occasionally for
    about 5 minutes. Stir in the tomato paste and cook another 2 minutes,
    stirring often. Add flour and stir until mixed in. Add broth and
    wine to pan, stir to deglaze and then scrape contents of the skillet
    into slow cooker. Add the celery, carrots, and pearl onions and 1/2
    ts thyme.

    Stir well to incorporate everything. Cover cook on High for 6 hours
    or 8 hours on low (or more) until beef is tender. When beef is
    tender, add the remaining salt, pepper, thyme.

    Serve on top of egg noodles if desired.

    Variation of recipe from Parents.comrecipes.

    Tested 3/5/11 in 6 quart crockpot.

    MMMMM


    ... Shipwrecked in Silver Spring, Maryland. 01:15:47, 08 Mar 2022
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  • From Dave Drum@1:3634/12 to Dale Shipp on Wed Mar 8 05:04:00 2023
    Dale Shipp wrote to Dave Drum <=-

    I once knew a man who claimed that his purpose in life was to be A: A
    bad example, and B: The town drunk and lay-about. Claimed (tongue in cheek) to be providing a public service.

    That sounds a little bit like a previous participant in this echo, who happens to still reside in Australia.

    Kevin who? I get emails from him as a sort of "group e-mail which also includes Greg Mayman and Joan Macdairmid's old long-distance boyfriend,
    Glen Jamieson. Glen is currently in hospital for a nasty leg infection.

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

    Title: Young Goat ("Caprillo") With Wine
    Categories: Lamb/mutton, Herbs, Vegetables, Wine
    Yield: 4 Servings

    1 1/2 kg Boned leg of young goat
    30 g Olive oil
    30 g Butter
    6 cl Garlic; sliced in medium
    - thin strips
    1 ts (heaped) dry marjoram
    Fresh ground black pepper
    1/2 Celery root; peeled, sliced
    2 sm Carrots; sliced
    3 sm Peeled tomatoes
    +=OR=+
    2 tb Tomato puree
    Twig of rosemary
    Pared peel of 1/4 orange
    4 dl White wine
    1/2 Orange; juice of

    Using a thin sharp knife, pass the garlic slices into
    the meat. Rub the meat with salt, pepper and marjoram.
    Heat oil and butter in a casserole, cook the meat until
    browned on all sides. Add celery, carrots, tomatoes or
    tomato puree, rosemary, orange peel and wine, cover and
    stew until the meat is very tender, some 1.5 - 2 hours.

    Remove from heat and add the orange juice (do not boil
    the sauce once you've added the orange juice or it will
    turn bitter). Slice and arrange the meat on a heated
    serving dish, puree the sauce through a strainer and
    pour over the meat. Serve immediately.

    http://www.matkurja.com/

    From: Glen Jamieson - 13 Apr 01

    Uncle Dirty Dave's Archives

    MMMMM

    ... Before you eat a rotten fish, you must first drink like a Viking.
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