Text 14260, 67 rader
Skriven 2011-08-03 06:05:10 av Sean Dennis (1:18/200)
  Kommentar till text 14237 av Dave Drum (52999.cooking)
Ärende: Differences
===================
Hello, Dave.

Tuesday August 02 2011 at 06:24, you wrote to me:

 DD> It would sure be a good deal for you, though. Besides being a good
 DD> idea, that is.  Bv)=

Believe it or not, getting a full set of dentures will be less than $1000 for
me!  The expensive part is getting all of the broken-below-the-gum molars
(thanks to the Army's crappy root canals with temp caps; the teeth got brittle
and one by one they disintegrated in my mouth) surgically removed as well as
the teeth I am losing to my diabetes.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Danish Hash with Fried Eggs (Biksemad)
 Categories: Breakfast, Beef, Eggs
      Yield: 4 Servings

    1/2 c  Butter or margarine
           (1/4 lb.)
      2    Large onions, finely
           Chopped
      2 c  Peeled cooked potatoes,
           Cut in 1/2 inch cubes
      3 c  Cooked lean beef, cut in
           1/2 inch cubes
    1/4 c  Regular strength beef broth
      1 ts Worcestershire
    1/2 ts Salt
    1/8 ts Pepper
      4    Eggs
           Butter lettuuce and cherry
           Tomatoes for garnish
           Coarse (kosher-style) salt
           (optional)

  In a wide frying pan over medium heat, melt 3 tablespoons of butter.
  Add onions and cook slowly, stirring occasionally, until they are
  limp and golden (about 15 minutes). When onions are cooked, transfer
  to another container and keep warm. Then, in the same frying pan over
  medium-high heat, melt 3 tablespoons more of the butter and cook
  potatoes, turning as needed to brown on all sides; add to onions and
  keep warm. Add 1 tablespoon more butter to the pan and cook beef,
  stirring occasionally, until it is browned and heated through. Add
  beef to container with onions and potatoes; keep warm. Again using
  the same frying pan add broth, Worcestershire, salt, and pepper. Cook
  over high heat until reduced by about half; then pour over hash
  mixture. Mix lightly but thoroughly. Using the same pan, melt 1 to 2
  tablespoons butter and fry eggs until done as desired. Spoon hash
  onto a warm platter and arrange eggs on top. Garnish with the lettuce
  and tomatoes. Serve with coarse salt, if you wish. Makes 4 to 6
  servings.

  Biksemad (bick-sa-mod) is the Danish name of this delicious beef and
  potatoe hash. It makes a delightful entree for a casual supper or
  brunch. From the "Sunset Scandinavian Cook Book", published by Lane
  Publishing Co., Menlo Park, California.

MMMMM

Later,
Sean

... There is no such thing as a "Fail Safe" design.
--- GoldED/2 3.0.1
 * Origin: Paragon BBS - paragon.darktech.org (1:18/200)