Text 21196, 100 rader
Skriven 2009-02-22 22:23:28 av bill swisher (1:124/311)
     Kommentar till en text av Dave Drum
Ärende: Re: fat things
======================
Dave Drum wrote:

> I hope this aon't the same recipe that Jim posted - his has scrolled off and
I
> am too lazy to go on-line and look it up.

Dang it Dave!  I spent probably 30 minutes grubbing through old messages 
in the cooking echo for Jim's recipe since I KNEW I HAD IT IN MM ALREADY 
and hence there was no reason to save it, but I decided I'd better 
check.  I tried to search for messages by Jim but he's just so voluble! 
  :-)  I never knew this version of the software kept so many old 
messages, like back to 1 January apparently.  And then you include it 
the recipe a reply which would have saved me a lot of time.  ;-/

>       Title: FRENCH FRIED SWEET POTATOES

Stuff in the actual recipe(s) was posted above here.
Stuff I found in my MM DB below here, originally by someone other than me.

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

       Title: Basic Crockpot Stuff
  Categories: Main dish, Casseroles
       Yield: 1 Servings


   I don't think I've used a recipe for anything I've put in a crockpot
   for Years, so can't give you specifics.  But as a general rule you
   might try the following, which ought to make dinner for one or two
   with leftovers:

         2 or 3 potatoes
         3    carrots
         1    large or 2 small onions
   :          handful of washed mushrooms (if desired)

   Scrub, peel or otherwise process the above, quarter or chop into bite
   size pieces or other attractive or desired size, and place in bottom
   of crock. If desired, add a half cup to a cup of any other desired
   vegetable, or substitute some other vegetable for any of the above.
   The point is to get a mix of veggies that is attractive, tasty and
   nutritious.  Experiment to your heart's content. Over the veggies
   place a 1.5 to 3 pounds of meat. Again ++ experiment. Beef roast,
   pork roast, whole chicken (with insides removed) and turkey parts all
   work well.  I've never tried ham this way, but I don't know why that
   wouldn't work too. Add seasonings ++ I never measure, but pour them
   in "until it looks right."

   Experimentation will give you a feel for what seasonings go with which
   meats and how much to use.  I love rosemary and sage and use them in
   almost everything. Add a goodly quantity (perhaps a teaspoon) of salt
   and a fair amount of pepper ++ perhaps a half teaspoon full.  And a
   fair shake of garlic powder doesn't hurt either. Add liquid ++ a cup
   of water will do, as will a cup of wine or a cup of beer (use what's
   been left undrunk from the previous night ++ just be sure there are
   no cigarette butts in it!).  Avoid milk as this may break down or
   curdle during the cooking process.  If you wish add tomato sauce or
   paste or even ketchup for additional flavoring.  Stir in prepared
   mustard or worcestershire or tabasco if you wish ++ again,
   experiment.  Find out what works for you. Set the lid on the pot,
   plug it in, and turn it on.  Cooking time depends on the temperature
   setting. Many crockpots have just one or two settings. Mine has low
   and high.  High will cook the above ingredients to a very edible
   tender state in 4-5 hours, while low cooks it to the same state in
   9-10 hours.  I choose the setting depending on how long I think I'm
   going to be out that day. If you are lucky enough to get instructions
   with your pot they may give you an idea of what to expect from it.
   Otherwise, experiment with it on a day when you'll be home all day
   and can peek at the food every few hours. Avoid frequent peeking as
   this lets the heat out and increases cooking time substantially.
   Anyway, there you have it: Start with veggies, put some meat on the
   top, add seasonings, pour liquid over it, and let it cook.  It truly
   is this easy. If you really wish to have more definitive recipes try
   your local used bookstores for crockpot cookbooks. Hope this works
   for you. By the way, you can use this same method for cooking things
   in a conventional oven, except use a goodly sized covered pot and put
   the veggies above the meat rather than under it. Cooking time would
   be about 1.5 to 2 hours at 325 to 350 degrees F.

   Courtesy of Shareware RECIPE CLIPPER 1.0

MMMMM

Time is very important to me.  I watched the clock, when not napping, 
from 9am until 5pm today.  At 5pm NHRA drag racing came on ESPN2.
Oh yeah, I cooked some pork steaks, good ol Boston Butt, for dinner 
also, since we're basically camping here I cut the ends off of a loaf of 
french bread last night, left them out to dry and crushed them in a 
gallon ziplock for crumbs along with some spices and then did a egg wash 
dip.  Harassed the motel owner because he failed to get a javelina 
during his hunting trip and that had forced us to buy the pork.  :-)  I 
got even with him though.  I told him about the 220 acres my brothers 
and I inherited in Texas, hill country outside of Waco, where those 
little critters have stomped what might have been grass into mud down by 
the small stock tank.  The first time I saw that chunk of ground I asked 
my brothers who was running what kind of critter in there, since I'd 
been told all the deer had been hunted out, and it sure wasn't cattle. 
I get to that place about every 5 years or so.
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