Text 34104, 82 rader
Skriven 2010-01-30 00:18:10 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: etc
===============
 -=> On 01-28-10  22:37,  Ruth Haffly <=-
 -=> spoke to Ruth Hanschka about etc <=-

 -> Bigger than what we have; you have a basement and attic.  We've got
 -> about 1000sf on one level.
 
 RH> It's more like 1500, but with an unfinished basement.  The attic
 RH> doesn't do much good these days; the central air system is up there.

 RH> Still, more room than we have.  You can always have the basement
 RH> finished but it's hard to finish one you don't have.
 
I once knew a guy who had a two bedroom rancher on a concrete slab, and
built a basement under the house.  Don't know how he did it, but he
ended up with a pretty good rec room down there.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Savory Beef Stew With Roasted Vegetables
 Categories: Main dish, Soup/stew
      Yield: 6 Servings
 
  1 3/4 lb Boneless beef bottom round
      1 tb Olive oil
      3    Garlic cloves; crushed
      1 cn Ready-to-serve beef broth
           - (13 to 14 1/2 oz)
      2 ts Dried thyme leaves
     12 md Mushrooms
      6    Plum tomatoes
           - each cut lengthwise
           - into quarters, seeded
      3 sm Onions; each cut lengthwise
           - into quarters
  1 1/2 tb Olive oil
  1 1/2 tb Balsamic vinegar; plus...
      2 ts Blasamic vinegar; (divided)
      1 tb Cornstarch; dissolved in...
      2 tb Water
      3 c  Cooked couscous
 
  preparation 2 1/2 hrs
  
  1. Trim fat from beef. Cut beef into 1-inch pieces. In Dutch oven,
  heat 1 tablespoon oil over medium heat until hot. Add beef and garlic
  (1/2 at a time) and brown evenly, stirring occasionally. Pour off
  drippings. Season with 3/4 teaspoon pepper. Stir in broth and dried
  thyme. Bring to a boil; reduce heat to low. Cover tightly and simmer
  1 1/2 to 2 hours or until beef is tender.
  
  2. Meanwhile heat oven to 425 F. Lightly spray 15 x 10 inch jelly roll
  pan with vegetable cooking spray. Place vegetables in pan. Combine 1
  1/2 tablespoons oil and 1 1/2 tablespoons vinegar; drizzle over
  vegetables, tossing to coat. Roast in 425 F oven 20 to 25 minutes or
  until tender.
  
  3. Bring beef stew to a boil over medium-high heat. Add cornstarch
  mixture; cook and stir 2 minutes or until sauce is slightly thickened
  and bubbly. Stir in roasted vegetables and remaining 2 teaspoon
  vinegar. Serve with couscous.
  
  Nutrition information per serving:
  
      374    calories
       33 g  protein
  13 g fat (3g saturated fatty acids)
  120 calories from total fat (by calories from fat in beef)
       82 mg cholesterol
      4.9 mg iron 268 mg sodium
  
  * COOKFDN brings you this recipe with permission from:
  * Texas Beef Council -- http://www.txbeef.org
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:22:00, 30 Jan 2009
___ Blue Wave/DOS v2.30

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