Text 1550, 113 rader
Skriven 2010-09-13 08:31:00 av Dave Drum (45355.cooking)
   Kommentar till text 1504 av hap newsom (1:124/311)
Ärende: Ol' Satch
=================
-=> hap newsom wrote to Dave Drum <=-

 -> If you think that then you've never experienced a "discussion" between a
 -> Cubs fan and a Cardinals fan. Me, my team was the St. Louis Browns - 
 -> where I first saw the legendary Satchel Paige pitch to battery mate Jim
 -> Heagan. Too bad it couldn't have been Josh Gibson, that would have been
 -> a helluva combination.

 hn> That would have been a thing of beauty!
 hn> I got to see Satch one time, at a sports
 hn> Expo in Seattle. He was signing autographs
 hn> on baseballs for $5...but the line was so
 hn> long that I never would have gotten to the
 hn> front before the expo ended. So all I got to
 hn> do was see him sitting in a chair. I did get to
 hn> see PeeWee Reese play, that was at a
 hn> Brooklyn Dodgers game when I was in
 hn> 2nd grade, the year after they won
 hn> the World Series. It was a game that
 hn> Jackie Robinson played (3rd base) but
 hn> my buddies and I were more interested
 hn> in the shortstop with the cool name!
 hn> chat with you soon!

I saw a *lot* of now famous beisbollers when their teams came to Sportsman's
Park to play my Brownies. Mantle in his rookie year (1951), Yogi, Casey, etc.
My favourite game was a pitcher's duel between Bob Feller and Satchel Paige. I
don't even remember who won - but, the rest of the kids on the American Legion
baseball trip were bored out of their gourds. I, OTOH, was a pitcher at that
time and was fascinated. Man, Feller could blaze a fast ball.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
      Title: Yankee Lamb Stew
 Categories: Lamb/mutton, Stews, Vegetables, Wine
      Yield: 6 servings
  
      3 lb Lamb shoulder; in 2" cubes
    1/2 ts Salt; to taste
           Fresh ground black pepper
      4 tb Vegetable oil
      1 md Onion; quartered
      4 md Carrots; peeled, into 1/2"
           - rounds
      2    Celery ribs; in 4 pieces
      1 tb Fine minced garlic
      2 tb Tomato paste
    1/4 c  All-purpose flour
      1 c  Dry white wine
      5 c  All-purpose stock
           -OR low-sodium chicken broth
    1/2 tb Whole black peppercorns
      2 tb Chopped fresh thyme leaves
           +=OR=+
      1 ts Dried thyme
      1 md Peeled potato; in 1/2" cubes
      2 tb Unsalted butter
      2 md Peeled turnips; in 1/2"
           - cubes
    1/2 c  Peas
  
  PREHEAT OVEN TO 325øF. Pat the meat dry and sprinkle with
  salt and pepper as desired. Heat the oil in a large covered
  casserole or Dutch oven over high heat on top of the stove.
  Add the meat, without crowding, in batches if necessary, and
  brown well on all sides. Remove pieces to a plate as they
  are done and reserve. Repeat until all meat is browned. 

  Pour off any remaining fat, and replace the casserole over
  medium heat. Add the onion, half the carrots, celery, garlic
  and tomato paste. Cook 5 minutes, stirring occasionally. Use
  your spoon to loosen and dissolve the brown bits stuck to
  the bottom of the casserole. Add flour and cook, stirring,
  an additional minute. Add the wine and cook for about a
  minute to burn off the alcohol.

  Replace the meat (and any juices on the plate) in the
  casserole and add the stock, peppercorns and thyme. Cover,
  bring to a boil and place in the oven for 1 1/4-to-1 1/2
  hours, or until meat is tender. Meanwhile, combine potatoes,
  remaining carrots and butter with 1/2 cup of water in a
  medium saucepan over medium heat and cook for 5 minutes. Add
  the turnips and cook, stirring occasionally, until all water
  is evaporated, leaving the vegetables bathed in butter,
  about another 5 minutes. Add the peas, remove from the heat
  and set aside. Remove the casserole from the oven. Using a
  slotted spoon, remove the meat from the sauce and place it
  in a bowl. Pour the sauce through a fine strainer into
  another bowl and discard the vegetables and spices that
  remain in the strainer. Replace meat in the pot, add the
  cooked vegetables and the sauce.

  Cover and place over medium heat for 5 minutes.

  Serve piping hot.
  
  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 

 

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