Text 22859, 69 rader
Skriven 2009-04-04 10:32:00 av Dave Drum (1:124/311)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: PICNIC PLANNING - Pls Rep
=================================
-=> Carol Shenkenberger wrote to DAVE SACERDOTE <=-

 > CS> Just a cab from the nearest airport.

 > You won't even need that as long as you email me the flight
 > info when the time comes.  I'm ten minutes from the airport
 > and I'd be happy to pick you up.

 CS> That works!  Now I'd just need to be at a hotel where one of the others
 CS> with a car will give me rides to and from ;-)

 CS> Oh and need either smoking room, or some reasonable (safe) outside spot
 CS> to have a smoke.  Yeah, havent quit yet.

I will likely have an extra seat in my wheels. It's looking grim for Geogia
coming to this picnic. I just talked to her this morning and she is supposed to
get two more surgeries on her spine. Lumbar (so she can walk) and cervical
(neck) area so she doesn't wind up as a "bobble head". Not to mention that she
is fighting with the Scooter Store over whether she qualifies for a subsidised
mobility scooter.  Bv(=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Devil's Steak
 Categories: Beef, Wine, Mushrooms
      Yield: 5 servings
 
      3 lb Round steak; 1/2-inch thick
      2 tb Dry mustard
    1/2 ts Salt; to taste
    1/4 ts Ground black pepper
      2 tb Oil
     10 oz Can mushroom stems and
           - pieces
      1 tb Worcestershire sauce
    1/2 c  Dry red wine
 
  Cut meat into small serving pieces. Trim and discard all
  fat and membranes. Pound each piece until 1/4-inch thick.
  Mix mustard and spices and dredge meat on each side in
  mixture.
  
  Heat oil in a large, medium-hot skillet. Fry a few pieces
  of steak at a time, 1 to 1-1/2 minutes on each side, until
  golden brown. Add more oil, only if necessary. Remove steak
  pieces from pan and keep warm.
  
  Drain mushrooms, reserving liquid, and set aside. Add the
  mushroom liquid and Worcestershire sauce to skillet. At low
  heat, simmer liquid, scraping up any browned bits. Add the
  mushrooms and wine to the pan, heat and stir. Liquid may be
  thickened with flour or cornstarch, if desired, and served
  with meat.
  
  Note: Meat may be pounded ahead of time. Refrigerate in
  single layers (or between pieces of waxed paper). If dried
  slightly before dredging, meat will brown more quickly.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 06 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Are you kidding?  I'm the camp cramp champ." -- Hawkeye
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