Text 39800, 77 rader
Skriven 2010-07-05 06:37:00 av Dave Drum (42600.cooking)
  Kommentar till text 39787 av ELEANOR CREIGHTON (1:123/140)
Ärende: Testing Bluewave config
===============================
-=> ELEANOR CREIGHTON wrote to JIM WELLER <=-

 -=> Quoting Jim Weller to Eleanor Creighton <=-
 EC> Thanks Jim.  Hopefully I have it now

Apparently you have gotten the ducks all lined up in a row. The numbers in the
TO: line have gone the way of the Dodo bird.   Bv)=

I was preparing to suggest you might try Multi-Mail (which I use). The only
known glitch with it is that it occasionally drops of lead character in a newly
"wrapped" line. That makes interesting reading from time to time.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mock Duck
 Categories: Beef, Herbs, Mushrooms, Stuffing
      Yield: 4 servings
 
      1    Onion; chopped
    1/4 ts Thyme; dried
    1/2 c  Celery; chopped
           Salt & pepper
    1/2 c  Mushroom; chopped
      1 tb Butter
    1/2 ts Savory; dried                   
    3/4 c  Dry bread crumbs
      1 lb Round steak
      1 tb Vegetable oil
    3/4 c  Beef stock
 
  "Today a nonstick fry-pan works well, but just as in the 30s,
  a black cast iron one is great, too. Thicken the gravy with
  flour if desired.

  ... With the prairie sloughs dried up and little snow in the
  winter, there were very few wild birds in the worst years of
  the 30s. Stuffly, thinly pounded less-tender cuts of beef
  made an adequate substitute. Some books called for flank
  steak, other for round steak. Veal birds are similar,
  Rouladen, a German dish, is made with meat spread with
  mustard and wrapped around dill pickle spears. And in many
  regions of Canada, venison, moose and caribou were used in
  place of beef. In Newfoundland, savory seasons the stuffing
  and salt pork tops the meat rolls.
  
  In a skillet, cook onion, celery and mushrooms in butter
  until softened. Remove from heat; stir in bread crumbs,
  savory, thyme, salt and pepper to taste and just enough
  water or stock to moisten. Pound meat into 1/4 inch
  thickness. Cut into 4 or 5 serving pieces; spread with
  stuffing almost to edges. Roll up each from widest sides;
  secure with string. In skillet, brown rolls in oil. Add
  stock; cover and simmer for 1 hour, turning and basting
  occasionally, or bake in 325øF oven for 1 hour.

  MAKES: 4 or 5 servings
  
  SOURCE: The Thirties chapter in "A Century of Canadian
          Home Cooking"
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... I know my limit - but I always fall unconsious before I reach it.
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