Text 29591, 83 rader
Skriven 2009-10-08 23:37:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Nancy Backus
Ärende: Re: docs
================
 -=> On 10-06-09  20:22,  Nancy Backus <=-
 -=> spoke to Dave Drum about docs  was: Nuts and Fruit <=-

 DD> On another note - I see that nothing from Fido-Tel showed up on Doc's
 DD> again ... although some Doc's posts came in to Fido-Tel. Hmmmmmmmmm
 DD> ........ 

 NB> Just for the record, in my Doc's packet from yesterday (like this one
 NB> from Holodeck), there were only 13 messages in COOKING, every one of
 NB> them originated there at Docs and none of them showed up anywhere else
 NB> in my packets, so I'd say that the problem was at that end most
 NB> likely.  Maybe things will end up flowing properly in just a bit...
 NB> hopefully... :) 

I believe that they are now flowing again.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Herb-Roasted Tenderloin
 Categories: Beef, Meat, Tex mex
      Yield: 4 Servings
 
           -JUDI M. PHELPS
  1 1/2 lb To 2 lb beef tenderloin;
           -visible fat trimmed
      2 ts Olive oil
      1    Clove garlic; squeezed
           -through a garlic press
      1 ts Crushed dried rosemary
    1/2 ts Ground cumin
    1/2 ts Freshly ground black pepper
    1/4 ts Ground oregano

MMMMM-----------------PEPPER/PAPAYA CHILI SAUCE----------------------
      2 md Red bell peppers; seeds
           -and membranes removed,
           -quartered
      1    Dried arbol chile; crushed
      2 ts Balsamic vinegar
      1    Clove garlic; quartered
    1/2 ts Salt
    1/2 ts Ground coriander seeds
      1    Papaya; peeled, seeded and
           -coarsely chopped, about 1
           -cup
      1 T  Fresh lime juice
           Sprigs of cilantro OR
           Parsley for garnish
 
  Let tenderloin stand at room temperature for 30 minutes.  Rub the
  meat with a damp towel and then dry it.  Preheat oven to 400 degrees.
  
  Mix together the oil, garlic, rosemary, cumin, pepper, and oregano
  and rub the mixture on all sides of the roast.  Place the beef on a
  rack inside a roasting pan and roast in a 400 degree oven for 30
  minutes or until done to taste.  Remove the beef from the oven and
  let stand for 10 minutes before slicing.
  
  SAUCE: Place the bell peppers, arbol chile, vinegar, garlic, salt,
  coriander, papaya, and lime juice in a food processor fitted with a
  steel blade and blend until well mixed.
  
  Slice the beef and layer the slices, overlapping each other, on a
  platter, then spoon a line of the sauce down the center of the
  slices. Garnish with sprigs of cilantro or parsley and serve. Serves
  4-6.
  
  Source: The Sizzling Southwestern Cookbook.
  
  Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
  juphelps@delphi.com, or jphelps@best.com
  From: Kaz Langridge                   Date: 12-24-95
  Cooking
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 23:40:09, 08 Oct 2009
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)